Burnt Carrots

Burnt Carrots | Photography and Styling by Sanda Vuckovic
Burnt Carrots | Photography and Styling by Sanda VuckovicBurnt Carrots | Photography and Styling by Sanda Vuckovic Burnt Carrots | Photography and Styling by Sanda Vuckovic
Burnt Carrots | Photography and Styling by Sanda Vuckovic

Fact is, I buy products because of their package. If I have two options of same product, one with packaging I like and the other with one I don’t like … you know the result.
Same thing starts to happen on the market. If I see beautiful ingredient, even I really don’t have it on my shopping list, I will get it and later think about a way to use it.

This week at market I found this pinkish carrots and I just couldn’t resist. I left them in the fridge and decided to think about what to do with them later.
But sometimes those small things happen in life, following day postman brought me Simple Fair, Karen Mordechai beautiful new cookbook. After quick look at its pages I noticed recipe for Burn Carrots.
It just had to be.

Recipe calls for toasted hazelnuts, which I didn’t have in my pantry, so I used pistachio dukkah I made few weeks ago.

I thought about having it as a side dish for lunch, but it turned out to be main dish.
Book is full of simple recipes, with suggestions (depending on season), and I will be cooking some more from it for sure.

Burnt carrots

(recipe from Simple Fare by Karen Mordechai)

2,5 tbs olive oil
2,5 tbs maple syrup
pinch of sea salt
6 bunches of baby carrots (about 30 small), scrubbed
25g parsley leaves
1/4 cup hazelnuts, halved and roasted

Preheat the oven to 260C. Line a baking sheet with parchment paper.

In a large bowl, stir together the olive oil, maple syrup and salt.
Add the carrots and toss to coat. Spread the carrots in a single layer on the prepared baking sheet, top with half of the parsley and bake for 10-12 minutes, watching to ensure that the carrots char but do not burn too much.

Spread the labneh on a platter using the back of a spoon. Rest the carrots atop the labneh and top with hazelnuts and remaining parsley. Sprinkle with pinch of black salt.


2 ts fine salt
900ml full fat plain goats milk yogurt

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 has reached the desired consistency.

Vanilla Cake with Mascarpone Cream

Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic
Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic
Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic Vanilla Cake with Mascarpone Cream |Photography and Styling by Sanda Vuckovic

I have to say I am facing very strange climatic conditions this winter. Its dry and sunny, but that sun is just here to fool me, since its very very cold.
And I am used to cold winters, with negative degrees and snow but this .. this is different.
Its cold that enter your bones and no matter what you dress you get frozen.
So, I decide to stay as much as I can indoor. I cook, bake, knit and then again I cook, bake and knit ..with reading in the middle.
So, no surprise I baked this cake second time this week. First one with two layers disappeared so fast that I decided to bake another bigger one and write about it, since it does deserve all the attention.

But then we go back to beginning, winter sunny light. I am telling you, its a struggle. Light is so strong these days that I just decided not to fight it but go with a flow and capture all its beauty (with the cake in the middle).
I still prefer gray sky light that Lisbon offers but when you work with natural light and strong light is the only one you are getting for days .. it had to be.
Hope you all have a nice weekend and dress well before going out!!!

Vanilla Cake with Mascarpone Cream

(adapted from Small Victories by Julia Turshen)

makes one three-layer 18cm cake

For the cake:
225g spelt flour
190g good quality coconut sugar
1½ tsp baking soda
1½ tsp baking powder
½ tsp salt
160ml olive oil
3 eggs, lightly beaten
240ml almond yogurt
1½ tsp vanilla extract

For the cream:
250g mascarpone cream
1 tbs icing sugar
1 tsp vanilla extract
1 tbs sour cream
100g raspberry jam

For the frosting:
80g roughly chopped chocolate
70ml rice cream at room temperature
10ml maple syrup


Make cake: Preheat your oven to 180C . Grease and flour three 18cm cake pans.

In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Add olive oil, eggs, yogurt and vanilla and whisk until batter is smooth. Divide batter evenly among prepared cake pans.

Bake in preheated oven until cakes are firm to the touch and a toothpick inserted into center comes out clean, about 30 minutes. Transfer cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen edges of cakes from pans and invert them onto a work surface.

Make cream: Place mascarpone and sour cream in a bowl and mix well. Add icing sugar and vanilla and mix until you get smooth cream.

Make frosting: Meanwhile, bring a small pot of water to a boil and then lower heat to a simmer. Put chocolate in a large heatproof bowl and set it over the pot (the water should not touch the bowl — if it does, simply pour some out). Stir until chocolate is melted. Remove from heat and whisk in rice cream and maple syrup. Frosting should be smooth and silky. Refrigerate frosting until the cakes have cooled.

Once the cakes are cool, put one on a serving platter upside down so that the flat side is facing up. Spread 50g raspberry jam over and half of the cream on top. Put second cake on top of the jam-slathered cake, flat-side up and again spread the rest of the jam and cream. Put third cake on top of the jam-slathered cake again flat-side up.

Using a small offset spatula or a dinner knife, spread frosting all over side and top of cake.

Let the cake sit about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well.

*If you have just one cake pan simply pour batter into pan and bake until toothpick tests clean. When it cools completely, use serrated knife to cut into three layers.

Lazy Pie

Lazy Pie |Photography and Styling by Sanda Vuckovic
Lazy Pie |Photography and Styling by Sanda Vuckovic
Lazy Pie |Photography and Styling by Sanda Vuckovic
Lazy Pie |Photography and Styling by Sanda Vuckovic

My mum has 4 sisters. Each one of them used to have their specialties.
Whenever we would go to visit one of them I was hoping there is some food included, not mentioning when they would all gather at my grandmothers house, around the table under the walnut tree.

In the meantime, life took it’s course and 3 of them are not among us anymore, but I do think about them very often.
Last days my thoughts went to my aunt Aisa. She was most calm in the family … I always thought she looks like Ava Gardner.
She lived near my music school and almost every time I would go for my piano classes I would stop by.
Very often she used to have her famous Lazy Pie ready. I never said no to it.

Even it’s very common sweet in my country I never ate any as one she used to make. It was special. It was my aunt Aisa Lazy Pie. All my aunts and my mum had her recipe but any would taste the same. Her was always special.

Yesterday I decided to adapt her recipe so I can eat it and I was so happy when my kids asked for one more slice. I told them about my aunt, whome they never met, and now they also loved her special pie.

Lazy Pie

350g spelt flour
1 cup coconut sugar
1ts baking powder
1tbs chia seeds + 1 tbs water
250g butter
1tbs rice milk

1kg apples, peeled and grated
1tbs coconut sugar
2 ts cinnamon

Place grated apples in a pot together with 1tbs sugar and cinnamon. Cook for 10min. Leave to cool down.

Preheat the oven to 180ºC.
Place parchment paper on the bottom of square cake form.
Mix together chia seeds and water and leave until it seeds absorb water..
Mix the flour, sugar, baking powder and butter until you get fine crumbs. Slowly add rice milk and chia seeds mixture until you get a fine dough. Wrap with plastic foil and leave for min 15min in the fridge.
Transfer the dough to a lightly floured surface, divide in two peaces and roll them with a rolling pin until you get size of square pan you will use..
Line the form with the dough on the bottom. Take excess liquid from cooked apples and place on top of dough. Place second rolled dough on top. Brush with milk.

Bake in the hot oven for 40 min. Remove from the oven and leave to cool before cutting.


Vanilice |Photography and Styling by Sanda Vuckovic
Vanilice |Photography and Styling by Sanda Vuckovic

I very often dream with my grandmother. I can clearly remember her white hair, scent of a cream she would put on her skin every morning, her voice and her home. But one of the things that I remember lately is her pantry and jar of vanilla cookies she always had ready for visitors.
I know I would open the pantry door every time I visited her seeking for cookies and they would be there, waiting in the jar. It’s vanilla scent and a touch of lemon , they just melt in the mouth.

Yesterday was a holiday in Portugal, and for some reason I walked up very early. I made coffee for me and turn oven on. I decided to bake these cookies. At a time kids walked up, cookies were almost done. I hope my kids keep memories of this as I remember my grandmother’s cookie jar.


Recipe from my grandmother’s recipe notebook

500g wheat flour
250g butter
4 tbs of sugar
1 egg
1 egg yolk
juice of one lemon
powdered sugar with vanilla scent (I keep always powdered sugar in a pot together with vanilla pods so it gets a strong vanilla scent)
berry jam (originally it’s used rose hip jam )

Preheat the oven to 200ºC
Mix the butter and sugar. Add egg and egg yolk, mix well. Add lemon juice, mix and add flour.

Work the dough until it gets together. Roll it out on a lightly floured board (to be 1.5 cm thick).
Take out circles with a cookie cutter, place them on a baking sheet and put in the oven (get them out when they become white).

When cookies get cold join two of them with some jam and sprinkle with powdered sugar.

Kale Spelt Pizza

Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic
Kale Spelt Pizza | Photography and Styling by Sanda Vuckovic

Hands … they reveal about person as much as face or smile.
My friend Dora stopped by last Saturday and we spent morning baking. I couldn’t stop looking at her hands how gracious they are dancing on the light. She complained about them and it remembers me of my mum. She does the same, sometimes even hiding them from strangers look. Her hands reveal much about her life . Curves of her fingers, result of rheumatism, remembers us on a time she lived in a small village, without running water, where she washed dirty clothes in a freezing river that was passing by. Scars of burning say how much time she spent in the kitchen baking for her family. Rough skin remind me on all the people she took cared about in her life. I could almost feel a touch of her rough skin on my face…remembering every curve and wrinkle.

Kale Spelt Pizza

makes 2 pizzas
(adapted from Book of Baking by Isidora Popovic)

220g spelt flour
1tsp dried yeast
½tsp salt
1tblsp olive oil
60ml warm water


2 buffalo mozzarella, torn into small pieces
1/2 cup feta, crumbled
2 eggs
4 cups kale,stemmed and cut into 2cm stripes
2tsp olive oil ( I used olive oil from shallot confit but you can use a regular olive oil)

Preheat the oven to 250°C
To make the pizza base, mix the dry ingredients in a bowl, make a well in the center and pour in the wet ingredients.
Using clean hands, bring everything together and work into a soft dough. Turn onto a floured surface and knead for two minutes. If the dough is still sticky, add a little more flour.
Roll out to 3mm thickness.

Sprinkle olive oil on top. Top with kale, mozzarella and crumbled feta leaving a small space in the center of pizza for the egg.
Slide pizza on a baking trey and bake for 4-6 min. Crack the egg into a small recipient and transfer it to the center of the pizza. Continue baking until rim is golden brown, around 3-5 minutes longer.

Simple Spelt Tart

Simple Spelt Tart | Photography and Styling by Sanda Vuckovic
Simple Spelt Tart | Photography and Styling by Sanda VuckovicSimple Spelt Tart | Photography and Styling by Sanda Vuckovic
Simple Spelt Tart | Photography and Styling by Sanda Vuckovic
I’m used to winter with snow and negative Celsius degrees.
I’m used to gloves, scarf and hat.
The winters that I live now are far from that and I am sure that many of you won’t understand if I say that I, in general, miss cold and snowy winters.
Nowadays I learned to appreciate rain. I love gray days, with heavy rain. It’s kind of a substitution for those snowy days that I’m used to. I love the light, dark tones and melancholy that they bring.

Last few days were like that, and I remembered a bag of berries that I kept in the freezer for rainy days, since last summer. When searching for it, I found frozen rests of a tart dough, and this tart came out. Very simple but yet so good for a winter day with a taste of summer.


Estou habituada ao inverno com neve e graus Celsius negativos.
Estou habituado a luvas, cachecol e chapéu.
Os invernos que vivo agora estão longe de ser assim e tenho a certeza que muitos de vocês não vão entender se eu disser que, no geral, sinto falta de invernos frios e com neve.
Hoje em dia aprendi a apreciar a chuva. Adoro dias cinzentos, com chuva intensa. É uma espécie de substituição dos dias de neve que eu estava habituada. Adoro a luz, os tons escuros e a melancolia que eles trazem.

Os últimos dias foram assim, e lembrei-me de um saco de frutos vermelhos que tinha guardado no congelador para os dias chuvosos, desde o último verão. Ao procurar por eles, encontrei restos de uma massa de tarte congelada. E foi assim que esta tarte saiu. Muito simples, mas ao mesmo tempo tão boa para um dia de inverno com gosto a verão.

Simple Spelt 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

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

2 apples, peeled and cut into tin slices
2 cups berries
2tbs coconut sugar

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 30min in the fridge.
In the meantime, make the crumble. Put all the ingredients in a large bowl and rub using your fingertips to create a crumble mixture.
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.
Place the apple slices in the middle of the tart shell. Fill the extra space with berries. Sprinkle the fruits with sugar.
Trim the excess dough. Sprinkle the crumble over the fruits.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.


Tarte de Espelta Simples

Massa de Espelta
300g de farinha de espelta (ou farinha de trigo)
2 colheres de açúcar de coco (ou açúcar de cana)
1 colher de chá de sal
175g de margarina de soja (ou manteiga normal), fria e cortada em cubos
3-4 colheres de sopa de água fria

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

2 maçãs, descascadas e cortadas em fatias finas
2 chávenas de frutos vermelhos
2 colheres açúcar coco

Pré-aqueça o forno a 180ºC.
Misture a farinha, o açúcar, a margarina e o sal até obter migalhas finas. Lentamente, adicione água até obter uma fina massa. Embrulhe com película aderente e reserve durante 30 minutos no frigorífico.
Entretanto, faça o crumble. Coloque todos os ingredientes numa tigela grande e misture com os dedos para criar o crumble.
Transfira a massa para uma superfície levemente enfarinhada e passe com um rolo até conseguir uma base com 3mm de espessura.
Forre a forma com a massa, mas não apare ainda as arestas.
Coloque as fatias de maçã no meio. Preencha o espaço extra com os frutos. Polvilhe-os com açúcar.
Retire o excesso de massa. Polvilhe o crumble sobre os frutos.
Coza no forno quente durante 45 minutos. Retire do forno e deixe arrefecer.

Spelt Cinnamon Rolls

I can imagine a perfect world where everybody get along and creatives collaborate with each other.
Results of this could be stunning and so surprising. We can learn about ourselves and get inspired from others.
I want to believe that world is possible.

Last week I had a chance to spend some time with my Berlin friend Marta and besides daily routine and a lot of coffee talk, we wanted to do something together. Since it’s a holidays season and my friend Chelsea promised she will teach me how to make wreath we gathered one morning, baked cinnamon rolls, made wreath and above all had a lot of fun styling and photographing [and eating those rolls after]. And yes .. I am already a wreath master!!

Spelt Cinnamon Rolls | Photography by Sanda Vuckovic
Spelt Cinnamon Rolls | Photography by Sanda Vuckovic
Spelt Cinnamon Rolls | Photography by Sanda VuckovicSpelt Cinnamon Rolls | Photography by Sanda Vuckovic
Spelt Cinnamon Rolls | Photography by Sanda Vuckovic

Spelt Cinnamon Rolls

(adapted from Kinfolk Table by Rebekah and Wille Yli-Luoma)

For the dough:
500g spelt flour
250 ml rice milk (room temperature)
1tsp dry yeast
80g coconut sugar
pinch of salt
80g soy margarine (room temperature)
1tsp ground cardamom

For the filling:
100 g coconut sugar
1tsp ground cinnamon
1tsp ground cardamom
100 g soy margarine (room temperature)

In a medium bowl stir the flour, sugar, cardamom, salt and yeast. Add soy margarine and work with your hands until you get fine crumbs. Pour the milk 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 and spices for the filling.

After the dough has doubled in size, place it on a lightly floured counter.
Use a rolling pin to roll the dough to a rectangle. Spoon the filling over the top, spreading evenly, leaving a clean 1 cm border around the edges.
Start by rolling the shortest side of the dough.
Using a sharp knife, cut the cylinder into 8 triangles. Pick up the top point of the triangle and press it tightly into the center.
Place the rolls into a lined baking tray.Cover them with a clean dish towel and allow to rise for about 1h.
In the meantime preheat the oven to 200C.
Bake for 10-12 min or until golden brown.

Flowers: Chelsea Fuss
Styling: Marta Greber | Sanda Pagaimo
Photography : Sanda Pagaimo
Model: Marta Greber

Note: You can find few tutorials on wreath making on Frolic

Vegan Spelt Croissants

I love challenges. Those that somebody else define for me or the ones in which I challenge myself.
I am not speaking about huge challenges here… those ones would define for life… it’s more about small ones, like for example me challenging myself to come with a perfect recipe for vegan croissants.

It started with my mum’s recipe for croissants. The recipe called for butter, egg and wheat… which would mean I couldn’t eat it. For somebody who love croissants, that was simply unacceptable.
So it started… no eggs, no butter and spelt instead of wheat.

I will just tell you that my family ate croissants very often in this last month, until this Saturday, when I served them a new batch and my daughter turned to me and said: ‘Mum, these taste like normal croissants, flaky and light and even better!!!’.
Yes!!! I reached the goal and felt so proud!
So, today I share a perfect recipe for spelt vegan croissants and, if you make them, please let me know.


Eu adoro desafios. Daqueles que alguém define para mim ou aqueles em que eu própria me desafio.
Não estou neste caso a falar sobre grandes desafios… daqueles que definem a vida… é mais sobre os pequenos, como por exemplo, desafiar-me a encontrar a receita perfeita para croissants vegan.

Tudo começou com a receita da minha mãe para croissants. A receita pedia manteiga, ovos e trigo… o que significa que eu não podia comer. Para alguém que adora croissants, isso era simplesmente inaceitável.
Então comecei… nada de ovos, manteiga e espelta em vez de trigo.

Vou apenas dizer-vos que a minha família comeu muitas vezes croissants neste último mês, até este sábado, quando eu lhes servi um novo lote e a minha filha se virou para mim e disse: ‘Mãe, estes sabem a croissants normais, folhados e leves e até melhores!!!’.
Sim!!! Eu alcancei o meu objetivo e senti-me tão orgulhosa!
Por isso hoje partilho uma receita perfeita para croissants vegan de espelta e, se se os fizerem, por favor avisem-me.

Vegan Spelt Croissants | Photography and Styling by Sanda Vuckovic
Vegan Spelt Croissants | Photography and Styling by Sanda VuckovicVegan Spelt Croissants | Photography and Styling by Sanda Vuckovic

Vegan Spelt Croissants

(makes 32 small croissants)

800g spelt flour
7g dry yeast
200ml rice milk
200ml coconut yogurt
200ml olive oil
200g coconut oil (room temperature)

pinch of salt

Preheat the oven to 200ºC.

Mix all the ingredients (except coconut oil), work well. Cover with a tea towel and let rise for two hours in a warm place. The dough should have double in size.
Make 16 balls, and roll each one with a rolling pin (to get a size of a dessert plate).
Spread coconut oil on 14 of the small disks and put 7 each on top of the other, repeat with the other 7, finish with the disks without oil.

Roll it again with a rolling pin (until 1cm thick) and cut into 16 equal peaces.
Roll it into croissants and put on a baking sheet.
Brush with water and sprinkle with poppy or sesame seeds.
Bake for 20 min or until golden.

Spelt Bagels and my way of mourning

Spelt Bagels| Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

At the beginning of this post, I want to warn that its content is personal and, if you are not into it, please skip to the recipe.


No início deste post, gostaria de avisar que o seu conteúdo é pessoal e, se não tiver paciência, passe por favor para a receita.

Spelt Bagels| Photography and Styling by Sanda Vuckovic | Little Upside Down CakeSpelt Bagels| Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

My country suffers AGAIN.
After the years of war, destruction, hate… nature turned against it.
People, who didn’t have the chance to recover from the first misery, is now under the flood. Destruction again, death, mines, pollution and possibility of infections…
Those who hate each other because of their name and religion, joined and work together against the water and mud that covers everything…

My heart cries seeing the photos, reading reports, listening to the witnesses, watching videos…
I would like to be there, to help those who lost everything… but I am here, feeling completely useless, unsuccessfully trying to continue my normal life…

I isolate, run to the arms of those few ones that care. I close the door of my kitchen and bake, it helps me to think, sort my thoughts.

It is my way of mourning…


O meu país sofre OUTRA VEZ.
Após anos de guerra, destruição, ódio… a natureza voltou-se contra ele.
O povo, que não teve hipótese de recuperar da primeira desgraça, está agora sob o dilúvio. Destruição de novo, morte, minas, poluição e a possibilidade de infecções…
Os que se odeiam por causa do seu nome e religião, juntaram-se e trabalham em conjunto contra a água e lama que cobre tudo…

O meu coração chora ao ver as fotos, ler as notícias, ouvir as testemunhas, assistir aos vídeos…
Gostaria de lá estar, para ajudar aqueles que perderam tudo… mas estou aqui, a sentir-me completamente inútil, a tentar sem sucesso continuar a minha vida normal…

Isolo-me, corro para os braços dos poucos que se importam. Fecho a porta da minha cozinha e cozinho, ajuda-me a pensar, a pôr ordem nos meus pensamentos.

É a minha forma de luto…

Spelt Bagels| Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Spelt Bagels (make 6)

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

1/2 tbsp of dried yeast
230 ml water
1/2 tbsp salt
1 tbsp honey
440g spelt flour
egg white for brushing

Dissolve the yeast in the water and add salt and honey. Add flour a little at a time and mix the dough in a mixer for about 5 minutes. The dough should be firm.
Let the dough rise under a cloth until it double in size, about 50min.
Put the dough on a floured surface and knead it slowly. Divide in 6 pieces.
Shape every piece in a round shape and press a large hole in the middle with your fingers.
Let the rings rise under the cloth for about 45min.
Preheat the oven to 180ºC. In the meantime, boil water in a large pan.
Boil a couple of rings at a time, 1-2min on each side.
Dry the rings on a kitchen towel and place them on a tray lined with baking paper.
Brush with beaten egg white and sprinkle with topping.
Bake in the middle of the oven for about 25 min.


Bagels de Espelta (faz 6)

(adaptado do livro de Leila Lindholm ‘One more slice’)

1/2 colher de sopa de fermento em pó
230 ml de água
1/2 colher de sopa de sal
1 colher de sopa de mel
440g farinha de espelta
clara de ovo para pincelar

Dissolva o fermento na água e adicione o sal e mel. Adicione a farinha um pouco de cada vez e misture a massa numa batedeira durante cerca de 5 minutos. A massa deve ficar firme.
Deixe a massa crescer sob um pano até ficar o dobro do tamanho, cerca de 50min.
Coloque a massa numa superfície enfarinhada e sove-a ​​lentamente. Divida em 6 partes.
Dê a cada pedaço uma forma redonda e faça um grande buraco no meio, com os dedos.
Deixe os anéis subirem sob o pano durante cerca de 45min.
Pré-aqueça o forno a 180ºC. Enquanto isso, ferva água numa panela grande.
Ferva um par de anéis de cada vez, 1-2min em cada lado.
Seque os anéis num pano de cozinha e coloque-os numa bandeja forrada com papel vegetal.
Pincele com clara de ovo batida e polvilhe com a cobertura.
Coza no meio do forno durante cerca de 25 min.

Berry and Hazelnut Cakes

Berry and Hazelnut Cakes | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

I am sitting in front of my blank monitor, thinking of what to write, trying to find words… but they are not coming.
Truth is, I had two crazy busy weeks. Work, kid’s school tests, doctor appointments… there were nights that I would sit on my couch, not being able to make any movement.
And I craved sweets, oh yes I did!
I dreamt about a cake, with fruits… moist, sweet (but not too sweet), a cake that I could eat for breakfast with my cup of coffee, after lunch with a spoon of cream or, in the afternoon, with tea…

Today I made the cake, the one I dreamt about… and I ate it for lunch, afternoon snack and dinner…
I am a happy girl!!!


Estou sentada em frente ao meu monitor vazio, a pensar no que escrever, a tentar encontrar palavras… mas elas não estão a aparecer.
A verdade é que tive duas semanas incrivelmente ocupadas. Trabalho, testes da escola das crianças, consultas médicas… havia noites em que eu me sentava no meu sofá, sem ser capaz de fazer qualquer movimento.
E ansiava por doces, oh sim se ansiava!
Sonhei com um bolo, com frutas… húmido, doce (mas não muito), um bolo que eu poderia comer ao pequeno-almoço com a minha chávena de café, depois de almoço com uma colher de creme ou, à tarde, com chá…

Hoje fiz o bolo, o tal que eu sonhei… e comi-o ao almoço, lanche e jantar…
Sou uma menina feliz!!!

Berry and Hazelnut Cakes | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Berry and Hazelnut Cakes

(adapted from Love Bake Nourish by Amber Rose)

115g hazelnuts
225g spelt flour
2tsp baking powder
260g soy margarine, softened
4 eggs
130g honey
130g maple syrup
The finely grated zest of 1 lemon
2 cups of mixed blueberries, cherries and raspberries, frozen

Preheat your oven to 180ºC.
Start by toasting the hazelnuts in the oven for 5-7 minutes. Once they are changing colour and releasing a lovely nutty aroma, remove from the oven and leave to cool for a minute or two before rubbing off most of the skins. Whizz the nuts in a food processor into a fine meal.

Sift the flour and baking powder into a large bowl and beat in all the other ingredients. Be careful not to over mix. Scrape the mixture into the prepared rectangular tin, level. Sprinkle frozen berries over the top and bake for 25-30 minutes, or until golden and risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for five minutes before carefully taking it out of the tin and placing on a cooling rack.


Bolinhos de Frutos Vermelhos e Avelã

(adaptado de Love Bake Nourish por Amber Rose)

115g avelãs
225g farinha de espelta
2tsp fermento em pó
260g margarina de soja, amolecida
4 ovos
130g mel
130g xarope de ácer
raspas da casca de 1 limão
2 chávenas de mistura de mirtilos, cerejas e framboesas, congelados

Pré-aqueça o forno a 180ºC.
Comece por torrar as avelãs no forno durante 5-7 minutos. Quando estiverem a mudar de cor e a libertar um agradável aroma, retire do forno e deixe arrefecer durante um minuto ou dois, antes de as esfregar para retirar as cascas finas. Triture bem as avelãs num processador de alimentos.

Peneire a farinha e o fermento numa tigela grande e bata com todos os outros ingredientes. Tenha cuidado para não misturar em demasia. Coloque essa mistura numa forma retangular, nivelada. Polvilhe os frutos vermelhos congelados por cima e leve ao forno durante 25-30 minutos, ou até ficar dourar e crescido e um palito inserido no centro saia limpo. Retire do forno e deixe arrefecer cinco minutos antes de o retirar com cuidado da forma e colocá-lo numa grelha de arrefecimento.

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