Berry Tart

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

Last weeks were super busy. The days were mainly filled with fun stuff. My nephew came for a visit and we spent a great time together getting lost in Lisbon, visiting my favourite spots, drinking a lot of coffee and eating. Besides eating outside, I also cooked on the little free time left and baked a tart with some berries, leftovers from the summer. It’s his favourite tart.
Today, my body just rejected to cooperate and I had to stay in bed with blankets on top and tea on my side but I am so happy for all the fun we had together.

*****

As últimas semanas foram super ocupadas. Os dias foram principalmente preenchidos com coisas divertidas. O meu sobrinho veio visitar-nos e passamos bons momentos juntos, perdidos em Lisboa, a visitar os meus lugares favoritos, a beber muito café e a comer. Além de comer fora, também cozinhei no pouco tempo livre que restou e fiz uma tarte com alguns frutos silvestres, sobras do verão. É a sua tarte favorita.
Hoje o meu corpo simplesmente decidiu não cooperar e eu tive de ficar na cama com cobertores por cima e chá ao meu lado, mas estou muito feliz por toda a diversão que tivemos juntos.

Berry 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

Berry Filling
120g coconut sugar (or cane sugar)
3tbs spelt flour (or wheat flour)
1ts ground cinnamon
1/2ts ground cardamom
1/2ts ground ginger
1/4ts salt
500g frozen berries
juice of 1/2 lemon

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.
Mix berries with lemon juice. In a separate bowl mix flour, sugar, spices and salt. Slowly add dry ingredients to the fruit.
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 berry mixture into the tart shell. 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 and sprinkle with some extra sugar.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

Spelt Brownies with Raspberries

Spelt Brownies with Raspberries | Photography and Styling by Sanda Vuckovic

You may find this really strange, I won’t judge you since I find it strange also.
It’s middle of August, hottest month in Lisbon and I can’t stop baking.
I bake every day … bread, pizza, cakes, cookies, granola … I get surreal ideas, and then I want to test them, I go to bed in the evening thinking about what would I bake next day.
I think it’s totally crazy. I mean, I wouldn’t find it strange if it’s autumn or colder days but … while others are enjoying beach, I bake ..
Did my inner thermometer got wrong? Where did this sudden urge for baking come from? Did you experience something like this?
With 35C outside I stand next to the oven with 180C … absolutely out of mind but I feel like possessed, with sudden rush of ideas for cakes, and crumbles and breads ..
This brownies, were one of results of this craziness and I have to tell you, they are so worth me sweating next to the oven (ahahahah).

Spelt Brownies with Raspberries | Photography and Styling by Sanda Vuckovic Spelt Brownies with Raspberries | Photography and Styling by Sanda Vuckovic

Spelt Brownies with Raspberries

200g dark chocolate (70%), chopped
40g coconut oil, plus extra for baking pan
60ml coconut milk
3 large eggs at room temperature, separated
80g coconut sugar
pinch of sea salt
35g spelt flour, plus extra for baking pan
1/2 ts ground cardamom
125g raspberries

Preheat your oven to 150°C.
Place the chocolate, coconut oil, coconut milk in a bowl and melt it in a bain-marie. Create a bain-marie by placing a metal or glass bowl over a pot of boiling water, ensuring that the bottom of the bowl does not touch the water.
In the bowl of a stand mix, beat the egg yolks and sugar with salt until light and pale and doubled in volume. Gently fold in melted chocolate mixture. Sprinkle the spelt flour and cardamom over the batter and fold gently to combine.
Beat egg whites, till stiff and slowly add to chocolate mixture, without over mixing.

Butter 3x12cm round cake forms and sprinkle with spelt flour.

Pour cake batter into prepared pans and top with raspberries. Bake around 35-40min. A tester inserted into the center of the cake should come out dry.
Let cool then invert onto the rack.

August and Plum Gallete

Plum Galette | Photography and Styling by Sanda Vuckovic
Plum Galette | Photography and Styling by Sanda Vuckovic Plum Galette | Photography and Styling by Sanda Vuckovic
Plum Galette | Photography and Styling by Sanda Vuckovic
There’s something about August that makes it so special.
It’s so calm, serene, hot, sticky and sweet at the same time.
It gives me time to collect all my thoughts and so needed energy for the craziness that follows in September.
My days consist of researching, testing recipes, reading, sleeping, baking or simply sitting outside listening to the wind.
You see, I’m not that much a beach person, but I like spending time outdoors, so I found Marta’s latest posts about breakfast in the fields so inspiring. I can imagine baking this galette, packing iced coffee and head to the park for breakfast while listening my August favorite album. I would sit on the grass, cut the galette and read my book, while sipping the iced coffee.
So yes, maybe that would be a plan for the weekend… why not?
What are your plans for August weekends?

* Porcelain Plates made by Otchipotchi for LUDC Shop

*****

Há algo em Agosto que o torna tão especial.
É tão calmo, sereno, quente, pegajoso e ao mesmo tempo doce.
Dá-me tempo para organizar todos os meus pensamentos e obter a energia tão necessária para a loucura que se segue em Setembro.
Os meus dias consistem em pesquisa, teste de receitas, leitura, dormir, cozinhar ou simplesmente sentar fora a ouvir o vento.
Eu não sou muito uma pessoa de praia, mas gosto de passar tempo ao ar livre, por isso achei os últimos posts da Marta sobre o pequeno-almoço no campo tão inspiradores. Consigo imaginar fazer esta galette, e levá-la com algum café gelado para o parque para tomar o pequeno-almoço enquanto ouço o meu álbum favorito de Agosto. Gostava de me sentar na relva, cortar a galette e ler o meu livro, enquanto tomo o café gelado.
Por isso, sim, talvez seja um plano para o fim-de-semana… porque não?
Quais são os vossos planos para os fins-de-semana de Agosto?

* Pratos de Porcelana feitos por Otchipotchi para a LUDC Shop

GF Chocolate Cake with Strawberries

GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic
GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic
GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic
GF Chocolate Cake with Strawberries | Photography and Styling by Sanda Vuckovic

I still can’t digest the fact that my baby, my small little girl, is going to make 13 this weekend. 13?!?! Where and how did that happened?!?!
Well… I am totally exaggerating, but the truth is, time did fly.
I can still remember the morning when I packed the bags and went to the hospital with my huge belly. I still remember the fear I felt, fear of all those unknown things that were about to happen. I read books, I heard other mums… but every story is unique as every child is.

And no, it was not easy. Motherhood brings so many doubts, new priorities, emotions… it’s a whole new world. But I always tried to think, use my own head and not listen to others.
I tried to do it my way, educate her my own way, pointing the values that I think are very important… and let her learn, from us, from others… but mainly from her own mistakes.
Teach about the world that surrounds her, help her with all those discoveries and be there, always be there for her.
I tried to be a friend but asked to be respected, respecting her…

I am very very proud of a girl she is now. I hope she will continue being who she is, believe in herself and do things she like… and I will always be here for her!!!
This week we celebrate, and the best way is with a great cake!!!

GF Chocolate Cake with Strawberries

Cake
120g coconut oil, plus extra for baking pan
150g bittersweet dark chocolate
5 large eggs at room temperature
130g coconut sugar
A good pinch of sea salt
50g rice flour, plus extra for baking pan
45 g almond meal

Preheat your oven to 180°C.
Butter two 19cm round cake forms and sprinkle with rice flour.
Melt the coconut oil and chocolate together in a double-boiler (a heatproof bowl resting on a pot of lightly simmering water). Set aside.
In the bowl of a stand mix, beat the eggs and sugar with salt until light and pale and doubled in volume.
Gently fold in melted chocolate mixture. Sprinkle the rice and almond flours over the batter and fold gently to combine. Pour into prepared pans and bake around 25min. A tester inserted into the center of the cake should come out dry.
Let cool then invert onto the rack.

Cream
100g cashews, soaked for minimum 2h
50g coconut cream
25g agave syrup
1/2ts vanilla concentrate
1/2 cup strawberries
30g coconut oil
A good pinch of sea salt

Place all the ingredients, except coconut oil, into blender. Process until you get creamy mixture. Add melted coconut oil and process again.

Assembling
2cups strawberries

Put one cake layer into a cake form, spread cream on top and place strawberries.
On top , place second cake layer and spread cream on top.
Put in the fridge for the cream to get more solid.
Take cake out of form, place on the plate, and cut strawberries and place on the top.

*****

Ainda não consigo digerir o facto de a minha bébé, a minha pequena menina, vai fazer 13 este fim-de-semana. 13?!?! Onde e como é que isso aconteceu?!?!
Bem… eu estou a exagerar, mas a verdade é que o tempo voou.
Ainda me lembro da manhã em que arrumei as malas e fui para o hospital com a minha barriga enorme. Ainda me lembro do medo que senti, o medo de todas essas coisas desconhecidas que estavam prestes a acontecer. Li livros, ouvi outras mães… mas cada história é única, assim como cada criança o é.

E não, não foi fácil. A maternidade traz tantas dúvidas, novas prioridades, emoções… é um mundo totalmente novo. Mas eu sempre tentei pensar, usar a minha própria cabeça e não ouvir os outros.
Eu tentei fazer isso da minha maneira, educá-la como eu queri, apontando os valores que eu acho que são muito importantes… e deixá-la aprender, de nós, de outros… mas principalmente a partir de seus próprios erros.
Ensiná-la sobre o mundo que a rodeia, ajudá-la com todas essas descobertas e estar lá, sempre lá por ela.
Tentei ser uma amiga, mas pedindo para ser respeitada, respeitando-a…

Estou muito orgulhosa da menina que ela é agora. Espero que continue a ser quem ela é, a acreditar em si mesma e a fazer as coisas que ela gosta… e eu estarei sempre aqui para ela!!!
Esta semana comemoramos, e a melhor maneira é com um grande bolo!!!

Pickled Strawberry Preserves

Pickled Strawberry Preserves | Photography and Styling by Sanda Vuckovic

September is a month for preserving.
When I was small, my mother’s family would gather at my grandmother’s house to make all kind of jams, juices, pickles … and get ready for winter.

I remember big fire in my grandmother backyard with a huge pan sitting on it, all of my aunts and my mum running around, discussing recipes, tasting …
We, kids, would always got most lousy tasks to do, but anyway I found those gatherings always fun.

I do some preserving in September, just for fun of opening a jar full of strawberries in the middle of December and feeling it’s scent … or eating my favorite plum jam with a toast on the cold winter morning ..

This year I chose Tara O’Brady recipe (by the way her book is my favorite book in a long time, I read it over and over ) to preserve some strawberries and I loved it so much that I will have to do a second batch of it while there are still some strawberries around.

Pickled Strawberry Preserves | Photography and Styling by Sanda Vuckovic

Pickled Strawberry Preserves

(adapted from Seven Spoons, Tara O’Brady)

1 lemon
1ts black peppercorns, plus a few cracks of black pepper for finishing
½ ts coriander seeds
2 large bay leaves
910g strawberries
200g granulated sugar
60ml white wine vinegar
¼ ts salt
½ ts unsalted butter

Juice the lemon into a bowl. Take the seeds from the lemon and put into a self-fill tea bag together with the bay leaves, peppercorns, and coriander seeds.Give the bag a few whacks with something heavy to loosen up the spices, and place it in the bowl of lemon juice. Cut the lemon in chunks and put those in the bowl of lemon juice as well. Cover with a tea towel and set aside.

Hull your strawberries and quarter them if they are large. They should be of similar size, and only leave whole if your strawberries are tiny. Place the hulled strawberries into a separate larger bowl. Sprinkle with the salt and sugar followed by the vinegar. Toss/stir to evenly distribute the fruit and sugar mixture. Loosely cover with a tea towel and let sit at room temperature for three hours.

Set a colander over a large pot. Pour the strawberry syrup mixture into the colander scraping the sugar from the bowl. Tip the fruit back into the bowl and set the colander aside. Add the lemon chunks and spice bag to the pot of strawberry juice. Finally, add the butter to the pot and bring to a medium bowl. Cook, stirring, until the juice has become more clear and thickened—about 7 minutes.

Add the strawberries to the pot and continue to cook for about 10 minutes. The fruit should be softened but still whole. When finished cooking, remove from heat and carefully fish the lemon chunks and spice bag out of the pot and discard. Grind some fresh black pepper into the strawberry preserves and mix to combine. Pour the mixture into jars and seal. Once cooled, refrigerate.

Breakfast :: Milas Deli

Breakfast | Photography and Styling by Sanda VuckovicBreakfast | Photography and Styling by Sanda VuckovicBreakfast | Photography and Styling by Sanda Vuckovic

It’s good to change the space and breath different air from time to time, so today I have a different house.
I am at Milas -Deli sharing my thought about breakfast as well as simple recipe for spelt bread.

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.

Chocolate and Blueberry Mini Cakes

It is last day of school and perfect reason to celebrate.
It was a hard year, with crazy schedule, a lot of effort and adaptation …

Chocolate and Blueberry Mini Cakes | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Let’s the summer come, running in the park, not thinking about hours and duties, rolling on the sand, diving in the ocean …

Let’s start the holidays with, what else then, chocolate cake decorated with their favorites…blueberries …

Let’s celebrate!!!

Chocolate and Blueberry Mini Cakes | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Chocolate and Blueberry Mini Cakes

(makes around 16 mini cakes)

200g sugar
4 eggs
100ml water
100ml sunflower oil
4tbs cocoa powder
200g flour
1ts baking powder

200g mascarpone cheese
2tbs sour cream
3tbs icing sugar

250g blueberries

Preheat the oven to 180C.
Line rectangular baking tray with parchment paper (22x28cm).

Beat sugar and eggs until pale. Slowly add cocoa powder, continue beating.
Add water and oil and continue mixing.
Add flour very slowly, bee careful not to over mix.

Pour into baking tray and bake around 45min.

In the meantime mix with hand mascarpone, sour cream and icing sugar until you get creamy consistency.

Take cake from the oven and let it cool. When it is completely cooled, cut rounds with cookie cutter (around 7cm). Place mascarpone cream and blueberries on top.

Peach and Blackberry Galette

Here I am, back from vacations, getting used to the daily routine.
In these periods, after coming back from one home to the other, I feel as my heart is divided in two and I need some time to get used to it.
Vacation is the time when I have all the loved ones together and not divided by 3 000km.
I have all of the family around the table, enjoying, speaking, laughing.
We cook, share recipes and enjoy the food.

*****

Aqui estou eu, de volta de férias, a habituar-me à rotina diária.
Nestes períodos, depois de voltar de uma casa para a outra, sinto-me como que o meu coração estivesse dividido em dois e eu preciso de algum tempo para interiorizar isso.
Férias é o momento em que eu tenho todos os seus entes queridos juntos e não divididos por 3 000 quilómetros.
Tenho toda a família à volta da mesa, a desfrutar, falar, a rir.
Nós cozinhamos, partilhamos receitas e apreciamos a comida.

Peach and Blackberry Galette | Photography and Styling by Little Upside Down Cake
Vis, Croatia | Photography by Little Upside Down Cake
Peach and Blackberry Galette | Photography and Styling by Little Upside Down Cake
Peach and Blackberry Galette | Photography and Styling by Little Upside Down Cake

Peach and Blackberry Galette

70g soy margarine or unsalted butter, at room temperature
2 egg yolks
a pinch of salt
210g spelt flour or wheat flour
60ml cold rice milk or cow milk
3 medium peaches
handful of wild blackberries
2 tablespoons coconut sugar or cane sugar

In a mixer, mix the margarine, flour, salt until you get fine crumbs. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add milk to moisten it. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
While the dough is resting, cut the peaches and add sugar.
Preheat oven to 180ºC and position the rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board. Arrange the slices of peaches in the center of the round and gather the edges, pleating as you go with your fingertips. Sprinkle with blackberries. Brush with egg-wash and some more sugar.
Place the galette on a baking sheet and bake for about 30-35 minutes.

*****

Galette de Pêssego e Amoras

70g de margarina de soja ou manteiga sem sal, à temperatura ambiente
2 gemas de ovo
uma pitada de sal
210g de farinha de espelta ou farinha de trigo
60ml de leite de arroz frio ou leite de vaca
3 pêssegos médios
um punhado de amoras silvestres
2 colheres de sopa de açúcar de coco ou de cana de açúcar

Na batedeira, misture a margarina, a farinha, o sal até obter migalhas finas. Adicione as gemas, uma de cada vez e bata bem após cada adição. Misture até incorporar. Adicione o leite para humedecê-la. Despeje toda a mistura numa tábua levemente enfarinhada e junte a massa em uma bola lisa. Achate a massa num disco, embrulhe-a em película de plástico e deixe no frigorífico durante uma hora.
Enquanto a massa descansa, corte os pêssegos e adicione o açúcar.
Pré-aqueça o forno a 180ºC e coloque a tabuleiro no centro.
Quando a massa estiver boa e fria, desenrole-a novamente numa tábua levemente enfarinhada. Disponha as fatias de pêssegos no centro do disco e junte as bordas, ‘plissando’ com a ponta dos dedos à medida que avança. Polvilhe com amoras. Pincele com os ovo batidos e um pouco mais de açúcar.
Coloque a Galette num tabuleiro e coza durante cerca de 30-35 minutos.

Carla´s Blueberry Cake

Carla´s Blueberry Cake | Photography and Styling by Little Upside Down Cake

You see… before being a baker, I am a mathematician on the first place. I would define myself like that. My brain works on a mathematics kind of way… define, proof, conclude.
But lately… I jumped into some kind of limbo… questioning my conclusions. My world suddenly went upside down and a lot of questions come into my mind, and I could write here about them… relations, friendships, family… but instead, I will leave silence, and I will bake, and bake, and bake… because, while baking, my hands are busy and my mind feels free to float far away… while the radio is playing my favorite music…

*****

Antes de ser cozinheira sou, em primeiro lugar, uma matemática. Defino-me assim. O meu cérebro funciona numa espécie de forma matemática… definir, provar, concluir.
Mas ultimamente… saltei para uma espécie de limbo… questionando as minhas conclusões. O meu mundo de repente ficou de cabeça para baixo e há bastantes perguntas que me vêm à mente, e eu poderia escrever aqui sobre eles… relações, amizades, família… mas, em vez disso, vou deixar o silêncio, e vou cozer, cozer, cozer… porque, enquanto cozo, as minhas mãos estão ocupadas e a minha mente sente-se livre para flutuar para longe… enquanto o rádio toca a minha música preferida…

Carla's Blueberry Cake | Photography and Styling by Little Upside Down Cake

Carla’s Blueberry Cake

220g sugar
1ts vanilla extract
115g butter
2 eggs
120ml orange juice
zest of one orange
2cups frozen blueberries
240g wheat flour
2ts baking powder
pinch of salt

Preheat the oven to 180ºC.
Mix the sugar and butter until pale. Add eggs one by one. Add orange zest and mix slowly.
In the meantime, mix all dry ingredients. Add them and the orange juice, slowly, to the egg mixture until incorporated.
Add the frozen blueberries and mix.
Place into a baking form (previously lined with baking paper) and bake for 50min.

*****

Bolo de Mirtilos da Carla

220g de açúcar
1 colher de chá de extrato de baunilha
115g de manteiga
2 ovos
120 ml de suco de laranja
raspas de uma laranja
2 chávenas de mirtilos congelados
240g de farinha de trigo
2 colher de chá de fermento em pó
pitada de sal

Pré-aqueça o forno a 180ºC.
Misture o açúcar e a manteiga até obter um creme. Adicione os ovos um a um. Adicione as raspas de laranja e misture lentamente.
Enquanto isso, misture todos os ingredientes secos. Adicione-os e o sumo de laranja, lentamente, à mistura de ovos até incorporar.
Adicione os mirtilos congeladas e misture.
Coloque numa forma (previamente forrada com papel vegetal) e leve ao forno durante 50min.

Carla´s Blueberry Cake | Photography and Styling by Little Upside Down Cake

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