Spelt Fruit Tart

Spelt Tart |Photography and Styling by Sanda Vuckovic
Spelt Tart |Photography and Styling by Sanda Vuckovic Spelt Tart |Photography and Styling by Sanda Vuckovic
Spelt Tart |Photography and Styling by Sanda Vuckovic
Spelt Tart |Photography and Styling by Sanda Vuckovic

I have to say I am not surprised which doesn’t mean this doesn’t make me sad.
I come from country that suffered war and where hate is still very present and makes part of daily life.
I used to be surrounded by people who couldn’t see further then their feet … they couldn’t understand, even if you tried to explain.
There is us and them and there is no actual wall between but there is a virtual one, one that you can’t touch but you can feel it exist. And it is like that for more then two decades and I am slowly loosing hope.. so I am not surprised for President chosen yesterday, my country is ruled by similar ones for a long time .. but it does make me sad.

I know world may stop for second, but very fast it continue spinning and I continue baking this beautiful tarts which I served to my family, trying to not loose hope in humanity.

Spelt Fruit 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

Filling
90g coconut sugar (or cane sugar)
3tbs spelt flour (or wheat flour)
1ts cinnamon, grounded
1ts ginger, grounded
1/2ts cardamom, grounded
1/4ts salt
1kg fruits (I used apples and plums)

Preheat the oven to 180ºC.
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, spices and salt. Slowly add the dry ingredients to the fruits.
Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick.Cut circles with pastry cutters, size to fit into small forms.
Line the tarts with the dough but do not trim the edges yet.
Stir fruit mixture into the tarts shells. Trim the excess dough. Roll the excess dough with a rolling pin until 3mm thick and cut the dough into even strips (1cm). Make lattice from stripes. Brush with egg.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

Pumpkin and Raw Chocolate Cake

Pumpkin and Raw Chocolate Cake|Photography and Styling by Sanda Vuckovic

I have pumpkins on my mind. Not so sure if it’s because supermarkets are full of all kind of pumpkins, or if because of autumn colours that remind me on them or because I am in the mood for eating all kinds of food with pumpkin ..pumpkin soup, pumpkin risotto, pumpkin galette …
Maybe it’s because ‘Dia das Bruxas’ is almost here and kids are planing how to celebrate it … Anyway, I have this recipe on my to do list for some time, and it had to be.
Cake is very moist, and spicy, and all you need for an autumn day!!!

Pumpkin Cake|Photography and Styling by Sanda Vuckovic

Pumpkin and Raw Chocolate Cake

(adapted from Gjelina by Travis Lett)

Cake:
420g piece kabocha squash seeded
250ml olive oil
180g spelt flour
1½ tsp baking powder
½ tsp baking soda
1½ tbsp ground cinnamon
¾ tsp salt
250g sugar
3 eggs
100g raw chocolate nibs

Glaze:
75g icing sugar
1 tbs hot water
1 tbs olive oil
dry rose petals for decoration

Preheat oven to 220C. Place squash on baking sheet (cut side down), drizzle with olive oil, and bake until soft and starting to caramelise, around 30 minutes. Let cool a bit, scoop out flesh and puree in food processor until smooth. Wrap squash in cheesecloth and let strain in a colander a few hours or overnight. Measure out 225g, keep leftovers in a fridge.

Preheat oven to 165C. Butter baking pans.

Mix all dry ingredients except sugar in a large bowl. In a medium bowl whisk sugar, olive oil, squash puree and eggs. Make a well in the center of the flour mixture, pour in squash mixture and whisk until just combined. Stir in chocolate nibs.

Pour batter into pans and bake until browned on the top and a skewer inserted into the center comes out clean, 75 to 90 minutes. Let cool in pan on a wire rack for 20 minutes. Run a knife around the edges and invert cake from the pan. Let cool on the rack another 20 minutes.

In a small bowl, whisk icing sugar with hot water until you have a glaze the texture of honey. Slowly drizzle in olive oil, whisking constantly. Add more or less sugar and water as needed to achieve consistency.

Pour the glaze over the cake, allowing it to drip over the edges. Sprinkle rose petals over the cake and let set before serving.

Autumn at LUDC Shop

Autumn at LUDC Shop | Photography and Styling by Sanda Vuckovic Autumn at LUDC Shop | Photography and Styling by Sanda Vuckovic Autumn at LUDC Shop | Photography and Styling by Sanda Vuckovic Autumn at LUDC Shop | Photography and Styling by Sanda Vuckovic Autumn at LUDC Shop | Photography and Styling by Sanda Vuckovic Autumn at LUDC Shop | Photography and Styling by Sanda Vuckovic Autumn at LUDC Shop | Photography and Styling by Sanda Vuckovic

Autumn is here, not just as a date on the calendar but also in the air. Despite the short sleeves are still hanging in my wardrobe, the evenings and mornings are cold and air is crisp.
The best place to realize that the autumn is here are the markets, full of new seasonal ingredients that all my body is craving about.
The other day I decided to play a bit with LUDC Shop ceramics and put it in Autumn mood. They are timeless and fit in for every season and I hope you like the result.

Note: All the props are available at LUDC Shop (made by Otchipotchi, MF Ceramics and Anna Westerlund Ceramics)

*****

O outono chegou, não apenas no calendário mas também no ar. Apesar das mangas curtas ainda estarem penduradas no meu guarda-roupa, as noites e manhãs estão frias e o ar fresco.
O melhor sítio para perceber que o outono está aqui são os mercados, cheio de novos ingredientes da estação pelos quais todo o meu corpo deseja.
No outro dia decidi jogar um pouco com a cerâmica da LUDC Shop e colocá-la no mood de outono. Eles são intemporais e encaixam-se em cada estação e espero que gostem do resultado.

Nota: Todos os props estão disponíveis na LUDC Shop (made by Otchipotchi, MF Ceramics e Anna Westerlund Ceramics)

Olive Oil Plum Cake

Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic
Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic
Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic
Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic
Olive Oil Plum Cake| Photography and Styling by Sanda Vuckovic

School is slowly starting (who has kids in a Portuguese public school knows what I mean with ‘slowly’).
Last two weeks were mostly dedicated to it , spending a lot of time buying all school material … but besides that not so pleasant part, we are trying to get most of these last sun rays before autumn and all the duties kick out.

Days are still so sunny and we spend a lot of time in the park and weekends on the beach.
Almost every evening , we go for a walk after dinner, sharing all the plans for autumn, go for skating, eat ice-cream …
I am dreaming of grey days and rain but in the same time I can’t get enough of this late summer sun days.

Yesterday I went to supermarket to get my weekly supply , with a precious help of my daughter Hana and fruit section was proof that autumn is near. Plums, grapes, pomegranate … we wanted them all.
This morning I decided to do simple olive oil plum cake, mixed with spices I love. In the same time I roasted some plums to eat with yogurts in the morning and cake with those roasted plums were absolutely amazing. In case you have some plums at home, this recipe is so simple to make but taste so good.

Olive Oil Plum Cake

200g sugar
120ml olive oil
2 eggs
30ml orange juice
190g wheat or spelt flour
1/2 tbs baking powder
1/2 ts salt
2 ts ground cinnamon
1 ts ground cardamom
500g plums, pitted and cut in four

Preheat the oven to 180°C. Grease and flour a 21cm cake tin.
Beat together olive oil and sugar. Slowly mix in eggs.
In a large mixing bowl, mix all the dry ingredients together.
Add dry ingredients and orange juice. Mix until well-incorporated.
Scrape the mixture into the prepared tin, level the top with the back of a spoon or palette knife. Place the plums on top.
Bake in the preheated oven for 45 min.

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

Vegan Plum Crumble Cake

Vegan Plum Crumble Cake | Photography and Styling by Sanda Vuckovic
Vegan Plum Crumble Cake | Photography and Styling by Sanda VuckovicVegan Plum Crumble Cake | Photography and Styling by Sanda Vuckovic
Vegan Plum Crumble Cake | Photography and Styling by Sanda Vuckovic

November is my favourite month. It’s time when nature slow down, colours change, colourful leaves cover sidewalks and I wake up into the foggy and chilly mornings. It ‘s a time I want to slow down, get cosy, bake like crazy and spend long nights knitting with a cup of tea by my side.
It’s breeze make me calm and I feel happy with all of the changes around me.

I was born one cold November night ,one more reason I feel connection with it. Every year I celebrate that day surrounded with my family and those I spent a year with.
This year I didn’t have just a “birth day” but a “birth week”. We did so many great things and had a nice gathering … and this cake was one of the things I made.

Vegan Plum Crumble Cake

(adapted from My New Roots by Sarah Britton)

Crumb:
175g spelt flakes
80ml agave syrup
70g chopped walnuts
1ts ground cinnamon
1ts ground cardamom
2tbs spelt flour
80g coconut oil, chilled
1/4 ts sea salt

In a bowl, combine spelt flakes, agave syrup, walnuts, cinnamon, cardamom, flour, oil and salt.

Cake:
300g spelt flour
2ts baking powder
1ts baking soda
1/2 tbs ground cardamom
1/4tbs cinnamon
1/4tbs ground ginger
1⁄2ts fine sea salt
90ml coconut oil
240ml agave syrup
300ml rice milk
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1 teaspoon apple cider vinegar
6 medium plums

Preheat the oven to 180°C.
In a large mixing bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt. Whisk to combine.
In a medium saucepan over low-medium heat, whisk together the oil, agave syrup, milk and vanilla seeds. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Slowly add vinegar and mix to combine.

Pour the batter into the prepared cake tin. Place plum halves, cut side up. Sprinkle with crumble and bake until a toothpick inserted in the center of the cake comes out clean, approximately 40min. Let the cake cool completely before removing it from the tin.

Labneh with Roasted Plums

Labneh with Roasted Plums | Photography and Styling by Sanda VuckovicLabneh with Roasted Plums | Photography and Styling by Sanda VuckovicLabneh with Roasted Plums | Photography and Styling by Sanda Vuckovic

I started writing this post so many times today. I am sitting in front of my PC for more then hour ..
I can write about autumn, about juicy plums, about getting back to routine and the fact my 9 years old son is in love.
I can write about friends gatherings , plum tart I baked few days ago .
I can write about a fact a number of people in our small house is still 3 and about how much we all miss him …
…but today I chose not to … I chose to close my eyes and think it’s Friday ..

Labneh with Roasted Plums

(inspired by Seven Spoons, Tara O’Brady)
serves 6

1/4 ts fine salt
800ml full fat plain yogurt made from goat milk
4 tbs icing sugar
zest of two lemons

6 plums
3/4 tbs coconut sugar
1/4 ts ground cinnamon
1/4 ts ground cardamom
1/4 ts ground ginger
amaretti cookies (optional)

Set super fine strainer over a bowl and line with double layer of cheesecloth. Stir the salt into the yogurt and scrap it to prepared strainer. Cover and refrigerate for 24h or until the labneh reach has reached the desired consistency.

Preheat oven to 180C
Cut plums into half and place them into roasted tin, cut side up. Sprinkle plums with coconut sugar and spices. Roast for 30min

Add icing sugar and lemon zest to labneh and divide between 6 plates.
Place two halves of plums over sweet labneh and crumble some amaretti cookies over.

Instagram Moments : Autumn

Instagram Moments : Autumn | Photography Sanda VuckovicInstagram Moments : Autumn | Photography Sanda Vuckovic

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

*****

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

Apple and Ginger Cake

Apple and Ginger Cake | Photography and Styling by Sanda Vuckovic

Autumn is finally here and brought
… rain, grey days and cozy feeling
… cold breeze, frozen breath and roasted chestnuts
… juicy apples and hot soups.

*****

O Outono está finalmente aqui e trouxe
… chuva, dias cinzentos e a sensação de aconchego
… brisa fria, respiração gelada e castanhas assadas
… maçãs suculentas e sopas quentes.

Apple and Ginger Cake | Photography and Styling by Sanda VuckovicApple and Ginger Cake | Photography and Styling by Sanda Vuckovic

Grey, shades, light and my hands deeply involved into dough. I mix and bake.
My body is seeking for deep flavors and spices and I bake an apple cake with ginger… sprinkle it with maple syrup, one a friend gave me and I kept for a special occasions.
I sit and read with a cake on my lap and hot tea next to me.
I am happy.

*****

Cinzento, sombras, luz e as minhas mãos profundamente envolvidas em massa. Eu misturo e cozo.
O meu corpo procura sabores profundos e especiarias e eu faço um bolo de maçã com gengibre… polvilhe-a com xarope de ácer, um que uma amiga me deu e eu o guardei para ocasiões especiais.
Sento-me e leio com um bolo no meu colo e um chá quente ao meu lado.
Eu sou feliz.

Apple and Ginger Cake | Photography and Styling by Sanda Vuckovic

Apple and Ginger Cake

(adapted from Anna Jones’s book ‘A modern way to eat’)

250 g spelt flour
1 tsp ground cinnamon
1/3 tsp ground allspice
1 tsp ground cardamom
150 ml maple syrup
2 eggs, at room temperature
150 ml olive oil
1 tsp baking soda
3 cm round piece of ginger, peeled and finely grated
3 cooking apples, peeled and grated

Preheat the oven to 180ºC. Sift the flour into a bowl with the cinnamon, allspice, cardamom and bicarbonate of soda.

In a separate large bowl, mix maple syrup, eggs and oil. Add the flour mixture, then mix. Fold in the ginger and apple.

Butter a standard-sized loaf tin and pour the cake mix in. Smooth the top and bake for about 1 hour or until a skewer inserted in the thickest part comes out clean. If the top looks like it’s browning too quickly, cover with foil. Remove from the oven and cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

*****

Bolo de Maçã e Gengibre

(adaptado do livro de Anna Jones ‘A modern way to eat’)

250 g de farinha de espelta
1 colher de chá de canela em pó
1/3 colher de chá de pimenta moída
1 colher de chá de cardamomo em pó
150 ml de xarope de ácer
2 ovos, à temperatura ambiente
150 ml de azeite
1 colher de chá de bicarbonato de sódio
peça redonda de gengibre de 3cm, descascado e ralado
3 maçãs para cozer, descascadas e raladas

Pré-aqueça o forno a 180ºC. Peneire a farinha numa tigela com a canela, pimenta, cardamomo e bicarbonato de sódio.

Numa tigela grande, misture o xarope de ácer, ovos e óleo. Adicione a mistura de farinha e misture. Junte-lhe o gengibre e a maçã.

Unte uma forma de bolo de tamanho normal e despeje para lá a mistura de bolo. Alise a superfície e coza durante cerca de 1 hora ou até que um palito inserido na parte mais grossa saia limpo. Se o topo parecer que vai dourar muito rapidamente, cubra com papel de alumínio. Retire do forno e deixe arrefcer na forma 5 minutos antes de a virar para uma grade para que arrefeça completamente.

Sunday Suppers Cookbook : Autumn Dinner

‘As Autumn is a time for harvesting and gathering we find this meal to be perfectly suited for an early supper with loved ones.
We celebrate the abundance of season and make warming meals as the seasons transitions’

– Sunday Suppers Cookbook –

*****

‘Como o outono é uma época para a colheita e encontros achamos esta refeição perfeitamente adequada para uma ceia cedo com os entes queridos.
Celebramos a abundância da estação e fazemos refeições que aquecem enquanto as estações transitam’

– Sunday Suppers Cookbook –

Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda VuckovicSunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda VuckovicSunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic
Sunday Suppers Cookbook : Autumn Dinner | Photography by Sanda Vuckovic

The day I received a message from Karen, asking if I would accept hosting a small gathering to celebrate her new cookbook, will stay in my memory for a long time.
I read that mail a few times, to be sure I understood it correctly.
Karen’s work is a great inspiration for me for so many years and I dream of attending one of her gatherings in Brooklyn.
Of course I accepted her challenge immediately.

When the Sunday Suppers’ Cookbook arrived and I had a chance to look through it, I was without words.
Photography, recipes, menus… it was breath taking… and I got terrified that I would not be able to make it justice.

Since autumn was at the door, I invite a few friends and decided to make dishes from the autumn menu. Recipes were easy to follow and food was worshiped.

We spent hours around the table, heard great stories, get to know each other even better and enjoyed food.

*****

O dia em que recebi uma mensagem da Karen, a perguntar-me se eu aceitaria organizar um pequeno encontro para celebrar o seu novo livro de receitas, vai ficar na minha memória por bastante tempo.
Eu li aquele mail várias vezes, para ter a certeza de que o tinha entendido correctamente.
O trabalho da Karen é uma grande inspiração para mim há muitos anos e eu sonho em ir a um dos seus encontros em Brooklyn.
Claro que aceitei imediatamente o seu desafio.

Quando o Sunday Suppers’ Cookbook chegou e eu tive a oportunidade de dar uma espreitadela, fiquei sem palavras.
Fotografia, receitas, menus… tudo deslumbrante… e fiquei com medo de que eu não seria capaz de lhe fazer justiça.

Como o Outono estava à porta, convidei alguns amigos e decidi fazer pratos do menu de Outono. As receitas foram fáceis de seguir e a comida foi adorada.

Passamos horas em torno da mesa, ouvi grandes histórias, ficamo-nos a conhecer ainda melhor e desfrutamos a comida.

 

MENU

___________________________________________

Corned beef with root vegetables
Braised purple cabbage
Sesame and salt pretzels with brown beer mustard
Apple and olive oil cake

___________________________________________


* Special thanks to Joana and Pedro, this gathering would not be possible without your help

*****

 

MENU

___________________________________________

Carne com vegetais de raiz
Couve roxa assada
Pretzels com sésamo e sal com mostarda de cerveja preta
Bolo de maçã e azeite

___________________________________________


* Um agradecimento especial à Joana e ao Pedro, este encontro não teria sido poss´ivel sem a vossa ajuda

Spelt Plum Cake with Crumble

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

I can feel it in the air; the autumn is closer and closer.
Colourful leaves are covering my roads,
grey light is inhabiting my home,
air smells 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 the smile doesn’t go out of my face.

*****

Consigo senti-lo no ar; o outono está cada vez mais perto.
As folhas coloridas cobrem as minhas estradas,
cinza claro habita a minha casa,
o ar cheira a terra molhada e chuva… linda chuva.

Eu quero fazer sopa e bolos, ler um livro debaixo do cobertor com uma chávena de chá ao lado e o sorriso não me sai do rosto.

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

Spelt Plum Cake with Crumble

3 eggs
200g coconut sugar
240g 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 200°C. Grease and flour a rectangular cake tin.

Cut the plums, take the pits out and slice them. In a large mixing bowl, mix all the 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

*****

Bolo de Espelta de Ameixa com Crumble

3 ovos
200g de açúcar de coco
240g farinha de espelta
200ml de óleo de girassol
130ml Leite de coco
2 colheres de sopa de fermento em pó
2 colheres de sopa de açúcar de baunilha
ameixas

Crumble
70g farinha de espelta
65g de margarina de soja
55g de avelã torrada, moídas
35g flocos de espelta
60g de açúcar de coco

Pré-aqueça o forno a 200°C. Unte e enfarinhe uma forma de bolo retangular.

Corte as ameixas, tire os caroços e fatie-as. Numa tigela grande, misture todos os ingredientes do bolo.
Retire a mistura para a forma preparada, nivele o topo com as costas de uma colher ou espátula. Coloque as ameixas por cima.

Entretanto faça o crumble. Coloque todos os ingredientes numa tigela grande e misture com a ponta dos dedos para criar o crumble. Polvilhe a mistura sobre o bolo e leve ao forno pré-aquecido por 30 minutos (cuidado para não queimar o crumble no topo).

Retire do forno e deixe arrefecer na forma por 30 minutos antes de o virar para uma grelha e deixe arrefecer completamente.

* Este bolo é óptimo com todos os tipos de frutas da época

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