Spelt Plum Cake with Crumble

Spelt Plum Cake with Crumble | Photography and Styling by Sanda Vuckovic

I can feel it in the air, autumn is closer and closer.
Colourful leaves are covering my roads,
grey light is inhabiting my home,
air smell on wet ground and rain … lovely rain.

I want to make soup and bake cakes, read a book under the blanket with a cup of tea on my side and smile doesn´t go out of my face.

Spelt Plum Cake with Crumble | Photography and Styling by Sanda Vuckovic

Spelt Plum Cake with Crumble

3 eggs
200g coconut sugar
240 spelt flour
200ml sunflower oil
130ml coconut milk
2tsp baking powder
2tsp vanilla sugar
plums

Crumble
70g spelt flour
65g soy margarine
55g roasted hazelnut , roughly chopped
35g spelt flakes
60g coconut sugar

Preheat the oven to 200ºC.
Grease and flour rectangular cake tin.

Cut the plums and take the pits out, slice them.
In a large mixing bowl, mix all cake ingredients together.
Scrape the mixture into the prepared tin, level the top with the back of a spoon or palette knife. Place the plums on top.

In the meantime make the crumble. Put all the ingredients in a large bowl and rub using your fingertips to create a crumble mixture. Sprinkle the mixture over the cake and bake in the preheated oven for 30min (be careful not to burn the crumble top).

Remove from the oven and leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.

* this cake is great with all kind of seasonal fruits

Instagram Moments : Summer

Instagram Moments : Summer | Photography Sanda Vuckovic PagaimoInstagram Moments : Summer | Photography Sanda Vuckovic Pagaimo

These are some of my favorite summer photos, all iphone.
Follow on instagram.

*****

Estas são algumas das minhas fotos favoritas do verão, tudo iphone.
Podem seguir-me no instagram.

Alentejo

I am sure that, in one of my previous lives, I was farmer. I lived and worked with and from the land.
I can spend hours walking, enjoying the view, speaking with plants, herbs, animals, enjoying their sounds and fragrances.
My arms open to welcome the breeze and my heart sings loudly.
Last week I spent a few days in a beautiful place… walking around, picking figs, listening to sheeps and feeling my heart jumping…

*****

Tenho a certeza que, numa de minhas vidas passadas, fui uma agricultora. Vivi e trabalhei da terra.
Posso passar horas a caminhar, a apreciar a vista, a falar com plantas, ervas, animais, a apreciar os seus sons e fragrâncias.
Os meus braços abrem-se para receber a brisa e meu coração canta bem alto.
Na semana passada, passei alguns dias num sítio lindo… a vaguear, a apanhar figos, ouvir ovelhas e a sentir o meu coração a saltar…

Alentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda VuckovicAlentejo | Photography by Sanda Vuckovic

Summer Holidays Breakfast

If I could associate music to our summer school holidays, I would choose music from “Le fabuleux destin d’Amélie Poulain”… playful, light, happy.
Despite the two adult members of the family have to work and children also have their duties, everything seems easier to manage. No rush, no stress… we have time for long breakfasts and morning talks.

We definitely enjoyed all of the good things that summer gave us and would like these holidays to last more!!!

*****

Se eu pudesse associar uma música para as nossas férias escolares de verão, escolheria uma música de “Le Fabuleux destin d’Amélie Poulain”… brincalhona, leve, alegre.
Apesar dos dois membros adultos da família terem de trabalhar e as crianças também terem os seus deveres, tudo parece mais fácil de gerir. Sem pressa, sem stress … temos tempo para pequenos-almoços longos e conversas matinais.

Definitivamente desfrutamos de todas as coisas boas que o verão nos deu e gostaríamos que estas férias durassem mais!!!

Breakfast | Photography and Styling by Sanda Vuckovic

* Photography props kindly provided by Depositário

*****

* Props fotográficos gentilmente disponibilizados por Depositário

Spelt Berry Rolls

Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic

Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic
Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic

I am not a summer person… I can’t stand the heat. I guess living in the city makes things even worst. If I lived in the countryside, near the river, I’m sure I would feel better.
So, basically I try to avoid going out from 12-17h on really hot days.

*****

Não sou uma pessoa de Verão, não suporto o calor. Acho que morar na cidade torna as coisas ainda piores. Se eu vivesse no campo, perto do rio, de certeza que me sentiria melhor.
Por isso, basicamente tento evitar sair de casa entre as 12-17h em dias muito quentes.

Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic

On the other hand, I love all these summer fruits and vegetables. So, the time I spend at home, away from heat, I think about new recipes, I cook and bake. I feel so inspired. I call M. telling him about new achievements every day.

These berry rolls, I tried to make them last week, as bread. Despite they were really tasty, I thought they would be better as rolls, and I was so right!!! I can’t stop making them and eating, of course!!

*****

Por outro lado, eu adoro todas estas frutas e legumes de verão. Por isso, o tempo que passo em casa, longe do calor, penso em novas receitas, a cozinhar. Sinto-me tão inspirada. Ligo ao M. a contar-lhe sobre as novas conquistas todos os dias.

Estes rolos de frutos, tentei fazê-los na semana passada, como pão. Apesar de terem ficado muito saborosos, achei que ficariam ainda melhorer como rolos, e eu estava tão certa!!! Não consigo parar de fazê-los e comer, é claro!!

Spelt Berry Rolls | Photography and Styling by Sanda Vuckovic

Spelt Berry Rolls

Dough:
300g spelt flour
7g active dry yeast
10g coconut sugar
170ml lukewarm rice milk
30ml olive oil

Filling:
50g soy margarine
25g coconut sugar
300g berries

In a medium bowl stir the yeast with sugar and flour. Pour the milk and olive oil over the dry ingredients and start kneading it. Knead for about 10 minutes more. The dough should not be sticky. Place the dough in a bowl and cover. Allow it to rest for about 1 hour, or until it doubles in size.
Whisk together the butter with sugar for the filling.
Preheat the oven to 180ºC.
After the dough has doubled in size, place it on a lightly floured counter.
Using a rolling pin to roll the dough to a rectangle. Spoon the filling over the top, spreading evenly, leaving a clean cm border around the edges.
Sprinkle the fresh berries over the filling. Start by rolling the longest side of the dough.
Using a sharp knife, cut the rolls (5cm thick). Place the rolls into a lined baking tray.

Bake for 20-25 minutes until golden brown and bubbling.

*****

Rolos de Espelta de Frutos Silvestres

Massa:
300g farinha de espelta
7g de fermento seco biológico
10g de açúcar de côco
170ml de leite de arroz morno
30ml de óleo de oliva

Recheio:
50g de margarina de soja
25g de açúcar de côco
300g de bagas

Numa tigela média misture o fermento com o açúcar e a farinha.
Verter o leite e azeite sobre os ingredientes secos e comece a amassar.
Faça-o durante mais 10 minutos. A massa não deve ficar pegajosa. Coloque-a na tigela e cubra. Deixe descansar durante uma hora, ou até duplicar de tamanho.
Misture a manteiga com o açúcar para o recheio.
Pré-aqueça o forno a 180ºC.
Depois da massa ter duplicado, coloque-a num balcão levemente enfarinhado.
Use um rolo para a enrolar na forma de retângulo. Espalhe uniformemente com uma colher o recheio por cima, deixando um centímetro limpo nas bordas a toda a volta.
Espalhe as frutas frescas sobre o recheio. Comece a enrolar pelo lado mas largo da massa.
Usando uma faca afiada, corte os rolos (5cm de espessura). De seguida coloque-os num tabuleiro com papel vegetal.
Deixe-os no forno a cozer durante 20-25 minutos, até ficarem dourados e a borbulhar.

* Photography props kindly provided by Banca & Cia

* Props fotográficos gentilmente disponibilizados por Banca & Cia

Creative Spaces : Anna Westerlund Atelier

Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda VuckovicCreative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic
Creative Spaces : Anna Westerlund Atelier | Photography by Sanda Vuckovic

Visiting Anna’s studio is always fun. As being so creative, her days are never the same and her studio transforms easily. Last time I visited, she was playing with flowers… cutting, wrapping, magically transforming her studio into a flower shop.

*****

Visitar o estúdio da Anna é sempre divertido. Por ser tão criativa, os seus dias nunca são os mesmos e o seu estúdio transforma-se facilmente. Da última vez que a visitei, ela estava a brincar com flores… a cortar, a embrulhar, a transformar magicamente o seu estúdio numa loja de flores.

Plums

Plums | Photography and Styling by Sanda Vuckovic
When I visit friends and they send me home with bags full of fruits, I start thinking about what to cook with those beauties immediately.

Last week I came home with bags of plums, soft and succulent. Tart, crumble, sauce I used with granola … so many great dishes came out of it.

*****

Quando visito amigos e eles me mandar para casa com sacos cheios de frutas, começo imediatamente a pensar o que cozinhar com essas belezas.

Na semana passada cheguei a casa com sacos de ameixas, macias e suculentas. Tarte, crumble, molho que usei com granola… tantos pratos bons que dali saíram.

Plums | Photography and Styling by Sanda Vuckovic

Spelt Plum Tart

Spelt Dough
300g spelt flour (or wheat flour)
2tbs coconut sugar (or cane sugar)
1ts salt
175g soy margarine (or butter), chilled and cut into cubes
3-4tbs cold water

Plum Filling
90g coconut sugar (or cane sugar)
3tbs spelt flour (or wheat flour)
1tbs vanilla sugar
1/4ts salt
1kg plums, cut into slices

Preheat the oven to 200ºC.
Mix the flour, sugar, margarine and salt until you get fine crumbs. Slowly add water until you get a fine dough. Wrap with plastic foil and leave for min 30min in the fridge.
In a separate bowl mix flour, sugar, vanilla sugar and salt. Slowly add the dry ingredients to the plums.
Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick.
Line the tart with the dough but do not trim the edges yet.
Stir plum mixture into the tart shell. Trim the excess dough. Roll the excess dough with a rolling pin until 3mm thick and cut circles. Glue circles with the edge of tart. Brush with egg and sprinkle with some extra sugar.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

Casa no Tempo

Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake
Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake
Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake
Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake
Casa no Tempo | Photography by Sanda Vuckovic | Little Upside Down CakeCasa no Tempo | Photography by Sanda Vuckovic | Little Upside Down Cake

I left Lisbon to go searching.
I got lost… a few times. Instead of a blue gate I found the grey one.
Olive trees, cows, horses, lakes… I lost my view. And the air… special the scent… pure!

And then I arrived. After opening and closing 3 gates, 1 grey and 2 blue ones… after saying hello to cows that were passing the road, I arrived to the hidden magical place.
White house, white walls, amazing architecture in the middle of nature. I took a deep breath. I got in love with that place and I didn’t need to search for more.
It was so obvious it is the perfect place to gather, learn, rest… it was a perfect kitchen for our workshop.

I found Casa no Tempo!!

*****

Saí de Lisboa que ir à procura.
Perdi-me… algumas vezes. Em vez de um portão azul, encontrei um cinzento.
Oliveiras, vacas, cavalos, lagos… Perdi-me de vista. E o ar… especialmente o cheiro… puro!

E finalmente cheguei. Depois de abrir e fechar três portões, uma cinza e dois azuis… depois de dizer olá às vacas que atravessavam a estrada, cheguei ao lugar mágico escondido.
Casa branca, paredes brancas, arquitectura surpreendente no meio da natureza. Respiração fundo. Estava apaixonada por esse sítio e não precisava de procurar mais.
Era tão óbvio que é o lugar perfeito para nos reunirmos, aprender, descansar… tem uma cozinha perfeita para
o nosso workshop.

Encontrei a Casa no Tempo!!

Healthy Cooking Retreat Portugal

Healthy Cooking Retreat | Design by Sara Evangelista

The best meal I had last year was cooked by Sarah, a personal holistic chef. I met her that day and we spent the night speaking about food. It was then obvious to me that she is really passionate about her work. I could feel that in the food that she cooked for us and in her words.

We met again this year and, after spending a weekend together, we realized that we were eager to do a healthy cooking retreat together, one with relaxed learning and group collaboration.

Set in the beautiful surrounds of Casa No Tempo, a boutique organic farm surrounded by wildflower fields and lakes, the intimate Workshop has been carefully designed to inspire a more confident, mindful and truly satisfying approach to food and cooking.

In a small group of just six, we will spend our time in the amazing kitchen at Casa No Tempo cooking, gathering, eating and sharing our ideas.

The emphasis will be on plant-based gluten-free cooking, featuring a variety of seasonal and organic vegetables, fruits, seeds, nuts, herbs and superfoods.

The focus is to encourage greater confidence in the kitchen, how to be more mindful with food choices and, above all, have fun together.

Healthy Cooking Workshop Details

Dates: September 11-14 2014

Location: Casa no Tempo (1 hour south of Lisbon in Montemor-o-Novo, Alentejo, and a short drive from the city of Évora, UNESCO world heritage site.)

What we’ll cover
Recipe adaptation: Learn how to substitute ingredients for healthier variations.

Cooking with whole grains: discover the wonderful world of grains, how to prepare them and inspired ways to combine them with other fresh foods.

Superfoods: how to enjoy superfoods, the health benefits, and ideas on how to combine them in your everyday diet.

Dairy & gluten-free cooking: how to prepare the most delicious tasting foods that are free from dairy and gluten, without sacrificing on taste, flavor or pleasure.

Cost: €950 (based on sharing a double room;cost does not include airfare or transport to and from the airport) which includes:
3 nights stay at Casa no Tempo, a beautifully refurbished farmhouse in the Portuguese countryside, which we will have all to ourselves.
2 full days of hands-on cooking workshop
All meals during your stay
Home-made snacks and refreshments during the workshop hours

What you’ll learn:
During our time together at Casa No Tempo you will gain a great appreciation of the fundamentals of eating for health, happiness and vitality. You will gain an insight into the importance of eating foods that are high in nutrients, vitamins, minerals and antioxidants and practical tips on how to modify your own diet to achieve your own personal goals. You will also be given advice on how to break the cycle of poor eating habits, make the transition to a healthier and truly satisfying approach to cooking, and above all experience the joy of cooking and enjoying the most delicious and inspired food.

Availability: The workshop is open for six persons only.

Cancellation Policy: We ask that you confirm your attendance before registering. Unfortunately we cannot offer refunds on cancellations.

About Sarah:
Sarah is a London-based personal holistic chef who is committed to sharing her passion for healthy food and living. Originally from Australia, where a love of fresh food and the outdoors is deeply embedded in the country’s culture, Sarah is known for her creative yet unfussy approach to cooking.
Sarah’s belief is that food is at the very heart of our wellbeing.
Her clients include a number of high-profile personalities based in Europe and the US.

To register : please email me for more details

Onion Spelt Baguette

Maybe it is a because there are just a few places that sell spelt bread
Maybe it is because I love to bake
Maybe it is because I hate to eat same thing over an over, and I need to have variety to choose from
Maybe it is because I love to experiment
… there are a lot of reasons I can find, reasons why I experiment baking all kind of spelt bread.
When I put out of oven my firs spelt baguette I felt like a child that got a new toy.
Pure happiness, I would call it.
I was amazed how perfect it looked and how great it tasted. Since then I experimented few kinds of baguettes , and I must say that onion one completely surprised me.
Caramelized onion flavor, saltines … I became a real fan of it!!!

Onion Spelt Baguette | Photography by Sanda Vuckovic | Little Upside Down Cake

Onion Spelt Baguette

makes 4
(adapted from Leila Lindholm’s book ‘One more slice’)

Dough 1
1ts dry yeast
300 ml cold water
325 g spelt flour

Dissolve the yeast in the water. Add the flour and mix to make a smooth, soft dough.Cover the bowl with clingfilm and leave the dough to prove for at least 4 hours at room temperature, or overnight in the refrigerator.

Dough 2
1ts dry yeast
260 ml cold water
1 batch of dough 1 (see above)
1 tbs salt
1 tbs honey
560g spelt flour
1 large onion, sliced into rings
olive oil for tray
sea salt

Put the yeast into a bowl and dissolve it in the water. Add dough 1, the salt, honey and flour and mix until the ingredients bind together. Knead the dough by hand or at a low speed in a mixer for about 15 minutes. Cover the bowl with a tea towel and leave to prove for about 1 1/2 hours.
Preheat the oven to 240C.
Turn out the dough onto a floured surface and divide it into four. Gently press each portion into a rectangle. Tuck in one of the long sides and roll up the dough. Shape the ends into points. Twist the baguettes slightly and put them in a greased baguette tin or an ordinary baking sheet. Leave the baguettes to prove under a tea towel for about 1 hour.
Slice the onion into rings. Brush the baguettes with water and sprinkle with onion rings and sea salt. Immediately place the tray in the centre of the oven. Reduce the heat when the baguettes start to colour. Bake for about 30 minutes. Leave to cool uncovered on a wire rack.

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