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
Labneh
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.

Labneh

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.

Chicken Soup with Peas and Fennel

Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic
Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic
Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic

Somehow this year I didn’t feel Spring, seems like I passed from winter to Summer without nothing in between. I think my body is adapting to this and I am having very poor appetite. When I think about what would I like to eat, nothing is coming to my mind, except very light meals, like soups and salads. I find all of this very strange, since I love to eat, but I just try to listen to my body and eat what I feel like at the moment I feel hungry. This soup is something that came to my mind yesterday and I it was exactly what I needed..

Chicken Soup with Peas and Fennel

1tbs coconut oil
1 chicken leg, preferably organic
1/2 medium onion, peeled and chopped
1/2 medium celery, peeled and sliced
3 ts sea salt
1,5l boiling water
1 fennel, sliced
2 cups peas
1 cup small soup pasta

Gently heat the coconut oil in a saucepan, add onion, celery and salt and cook for 5 minutes over low het, stirring occasionally. Add the chicken and cook for for further 3 minutes. Add the boiling water and let it cook for around 1 hour (in case water reduced significantly, add some more).
Remove the chicken leg with tongs or a slotted spoon, set aside to cool.
Strain the stock and set aside all that’s left in the sieve. Return the clear stock into the pot. Onion and celery can be discarded.
Add the fennel to the broth, bring back to a simmer and cook until it is about half cooked, around 15 minutes. Stir in the peas and pasta and cook until the pasta is just al dente, 10 to 12 minutes.
Meanwhile, when chicken leg gets cool enough to handle, pick off the meat, and shred it into bite-size pieces.
When the pasta is done, add the meat to the broth and simmer until warmed through, about 1 minute.
Serve hot with pecorino and toasted bread.

Silent Living

Silent Living | Photography and Styling by Sanda Vuckovic
Silent Living | Photography and Styling by Sanda Vuckovic Silent Living | Photography and Styling by Sanda Vuckovic
Silent Living | Photography and Styling by Sanda Vuckovic Silent Living | Photography and Styling by Sanda Vuckovic
Silent Living | Photography and Styling by Sanda Vuckovic
Silent Living | Photography and Styling by Sanda Vuckovic Silent Living | Photography and Styling by Sanda Vuckovic
Silent Living | Photography and Styling by Sanda Vuckovic Silent Living | Photography and Styling by Sanda Vuckovic
Silent Living | Photography and Styling by Sanda Vuckovic
Silent Living | Photography and Styling by Sanda Vuckovic Silent Living | Photography and Styling by Sanda Vuckovic
Silent Living | Photography and Styling by Sanda Vuckovic
Silent Living | Photography and Styling by Sanda Vuckovic Silent Living | Photography and Styling by Sanda Vuckovic

Spending days surrounded my water, nature and friends, enjoying silence or spending hours speaking about this and that around the table, having long walks on the beach or in the forest, reading, eating, listening to sounds around us …
Silent Living houses are based on some of these value. I spent few days in their houses trying to capture all of these and here you can see few of my favourite images.

*****

Passar dias rodeada de água, natureza e amigos, desfrutar de silêncio ou passar horas a falar sobre isso ou aquilo a volta da mesa, ter longas caminhadas na praia ou na floresta, ler, comer, ouvir sons a minha volta …
Silent Living houses são baseados em alguns desses valores.
Passei alguns dias em casas de Silent Living tentar capturar tudo isso e aqui podem ver algumas das minhas imagens favoritas.

Credits:

Models : Eglė Bazaraitė / Soraia Martins
Photography and Styling: Sanda Pagaimo
Place : Silent Living // Casa no Tempo, Casas na Areia, Cabanas no Rio
Ceramics : SAL Atelier

Lisbon Stories :: Heim Cafe

Heim Cafe | Photography by Sanda Vuckovic
Heim Cafe | Photography by Sanda Vuckovic Heim Cafe | Photography by Sanda Vuckovic
Heim Cafe | Photography by Sanda Vuckovic
Heim Cafe | Photography by Sanda Vuckovic Heim Cafe | Photography by Sanda Vuckovic
Heim Cafe | Photography by Sanda Vuckovic
Heim Cafe | Photography by Sanda Vuckovic Heim Cafe | Photography by Sanda Vuckovic
Heim Cafe | Photography by Sanda Vuckovic
Heim Cafe | Photography by Sanda Vuckovic Heim Cafe | Photography by Sanda Vuckovic

One and a half years ago Hanna and Misha arrived to Portugal.
Their life back in Ukraine was connected with food, restaurants and cooking and they continued doing it in Algarve. But, they dreamt about moving to Lisbon and having their own space.

Five months ago they moved to Lisbon and started searching for space where they could open small cafe and cook food they like.
They wanted place where people would feel like home.
They found small space on the corner of Rua Santos-O-Velho. It needed a lot of work, but they knew that´s where their future cafe will be.
Misha did all the woodwork and made furniture himself.
They finally had everything ready and they named their cafe Heim ( means home ).

When you enter, first thing you see is Hanna´s big smile, and hear her greeting you.
Both Misha and Hanna, would make their best for you to feel good and wish to come back again.

Heim Cafe
Mon,Wed,Thur,Fri,Sat,Sun 09:00 — 20:00
Rua Santos-O-Velho, 2 & 4

LUDC Shop :: Update

LUDC Shop :: Update | Photography and Styling by Sanda Vuckovic
LUDC Shop :: Update | Photography and Styling by Sanda Vuckovic LUDC Shop :: Update | Photography and Styling by Sanda Vuckovic
LUDC Shop :: Update | Photography and Styling by Sanda Vuckovic
LUDC Shop :: Update | Photography and Styling by Sanda Vuckovic LUDC Shop :: Update | Photography and Styling by Sanda Vuckovic
LUDC Shop :: Update | Photography and Styling by Sanda Vuckovic
LUDC Shop :: Update | Photography and Styling by Sanda Vuckovic LUDC Shop :: Update | Photography and Styling by Sanda Vuckovic

Happy to share LUDC Shop new look and few new products.

Credits:
Photography : Sanda Pagaimo
Styling : Sanda Pagaimo
Place : Santa Clara 1728

Padaria Quinoa

Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic Padaria Quinoa | Photography and Styling by Sanda Vuckovic
Padaria Quinoa | Photography and Styling by Sanda Vuckovic

For the last few years I had the chance to work together with Padaria Quinoa in a few different projects. I love their work philosophy and their products so I am was very happy to work with them back in December. I styled and photographed their products and I loved doing it. You will see some of these images on their social media, site and catalogue.

A´Migalhada

A´Migalhada

What’s better than having old/new friends around the table, spending time exchanging thoughts, laughs or simply being together?

A’Migalhada was created with the intention of sharing the work of a few great creatives, giving you the chance to know them and their work, sharing a meal at the end of the day and learning techniques that take time and have been used for years, always respecting local traditions.

A’ Migalhda will take place on 11th and 12th of March, at the beautiful Casa C´Alma, Praça das Flores 48, 1º.
Come and join us for the different events that will take place on that weekend.

11th of March:
11:00 – 19:00 Pop Up with Portuguese makers:
SUL
Inês Telles Jewellery
Margarida Fabrica
O Beija Flor
Vanessa Barragão – Fiber and Textile Artist

12:00 – 19:00 Coffee by Copenhagen Coffee lab (grab a free coffee from 12:00 -13:00) and organic cakes by Little Upside Down Cake

20:30 dinner by Filipe Frazão & Sanda Pagaimo ( value 35€ )

12th of March:
10:00 – 13:00 Hand – Tied Bouquet by Chelsea Fuss (value 65€ , held in english)
14:30 – 17:30 Two different Lithuanin Techniques for decorating Easter Eggs by Egle Bazaraite (value 45€)

Place email little.upside.down.cake@gmail.com for dinner/workshops reservations

Partners:
Casa C´Alma
SAL
Copenhagen Coffee lab
Kckliko
Yana K – Graphic Designer

*****

Há algo melhor do que ter os novos e velhos amigos à volta da mesa, a trocar ideias, gargalhadas ou simplesmente a partilhar a companhia?

A’Migalhada foi criada com a intenção de partilhar o trabalho de alguns excelentes criadores, dar a hipótese de os conhecer, a eles e ao seu trabalho, partilhar uma refeição no final do dia ou aprender técnicas que demoram o seu tempo e têm sido usadas por muitos e muitos anos, sempre respeitando tradições locais.

A’Migalhada terá lugar na bonita Casa C´Alma, Praça das Flores 48, 1º.
Junte-te a nós para os diferentes eventos que acontecerão durante o fim-de-semana.

11th of March:
11:00 – 19:00 Pop Up com artesãos Portugueses:

SUL
Inês Telles Jewellery
Margarida Fabrica
O Beija Flor
Vanessa Barragão – Fiber and Textile Artist

12:00 – 19:00 Café por Copenhagen Coffee lab (free coffee entre as 12 e as 13:00) e bolos biológicos por Little Upside Down Cake

20:30 jantar por Filipe Frazão e Sanda Pagaimo ( valor 35€ )

12th of March:
10:00 – 13:00 Hand – Tied Bouquet by Chelsea Fuss (value 65€ , held in english)
14:30 – 17:30 Duas técnicas Lituanas para decoração de Ovos da Páscoa por Egle Bazaraite (valor 45€)

Envie um email para little.upside.down.cake@gmail.com para reservas de jantar/workshop

Parceiros:
Casa C´Alma
SAL
Copenhagen Coffee lab
Kckliko
Yana K – Graphic Designer

Lisbon Stories :: Landeau Chocolate

Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic
Landeau Chocolate | Photography by Sanda Vuckovic

Sofia studied Interior Design in London but she never worked as designer, besides two Landeau Chocolate shops that she designed.
While studying in London she worked in few restaurants and made chocolate cake for one of them. That is where everything started.
After she came back to Portugal and worked as a manager in Vertigo, where her chocolate cake was chosen by Time Out Lisbon as the best chocolate cake in town, she took a time out, and she spent it in her kitchen developing a recipe for what became Landeau chocolate cake.
The rest is history. Her chocolate cake became legend.
Both shops are very cozy, with magazines spread around, where you can take time for a slice of amazing chocolate cake with cup of tea or coffee. As soon as you come in you can feel chocolate scent which invite you to spend hours inside, which I love to do.

Landeau Chocolate
Rua Rodrigues Faria 103, Lisbon
Mon-Sun 12:00 — 19.00
Rua das Flores 70, Lisbon
Mon-Sun 12:00 — 19.00

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)

INGREDIENTS
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

DIRECTIONS

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.

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