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Text of the page (random words):
little upside down cake skip to main skip to sidebar home about me how to order eat here me online links monday december 31 2012 posted by sanda vuckovic pagaimo at 12 19 pm 1 comment wednesday december 19 2012 happy holidays and here we are at the final countdown and all what i want is to spend time with my family do some fun things bake cook and laugh so i will be away from this space in the next week and just wanted to stop by today to wish you the best holidays ever i hope you are going to spend these days with your family also because that is what these season is all about happy holidays image by sara tavares posted by sanda vuckovic pagaimo at 9 27 am 5 comments labels holiday monday december 17 2012 edible presents last week my home looked like north pole i baked cooked packed over and over and i felt such a joy doing it i am sure that one who receive these brown bags full of homemade treats will feel a bit of my joy if you are wondering what is inside here is a list masala chai and banana bread granola from my new roots orange and white chocolate cookies garlic and herb saltfrom from nicole franzen fennel beetroot and apple chutney from popina posted by sanda vuckovic pagaimo at 10 12 am 8 comments labels holiday thursday december 13 2012 sunny breakfast during the week we don t have much time for our breakfast we keep it quite simple and fast without imagination but weekends are completely different i am usually a one who get up first and not long after my son is with me in the kitchen and we start our breakfast preparations and last weekends we made scones when rest of my family get up house already smell on freshly baked scones we take our time eating good food planing our weekend and speaking about week behind us i wish we could have breakfasts like that every day spelt scones adopted from jamie oliver ministry of food 450g spelt flour plus extra for dusting 2ts baking powder 120g soy margarine salt 2 large eggs 5tbs rice milk plus extra for brushing preheat the oven to 200c pulse the flour baking powder and butter in a food processor just until the mixture starts to look like breadcrumbs transfer to a mixing bowl and make a well in the middle in another bowl beat the eggs and milk with a fork pour your beaten eggs and milk into the well in the flour mixture and stir well adding a splash more milk if necessary until you have a soft dough dust a clean work surface and rolling pin with flour roll out the dough until it s 2cm thick using 7cm round cutter cut out circles and place them on a non stick baking sheet dip a pastry brush into some milk and brush the top of each scone bake for 10 15 min until risen and brow posted by sanda vuckovic pagaimo at 11 30 am 4 comments labels bread spelt winter monday december 10 2012 my weekend a year passed so quickly and it was a time for a new visit to quinta do arneiro lisbon was in fog that morning but when we arrived at the farm sun was fully shining i couldn t wish for nicer december day friends around kids running and playing comforting winter food i would like to spend all my saturdays like that posted by sanda vuckovic pagaimo at 1 52 pm 6 comments labels portugal special places thursday december 6 2012 simple spelt bread hello you i am thinking about asking you something this morning did you ever bake your own bread i was making bread this morning it takes place of my daily routine and i though about reasons i love to do that it is such a satisfying and stress relieve process feeling the dough between your fingers kneading it over and over seeing it grow smell of fresh bread and taste of hot bread with butter if you never baked your bread and doing it in a bread machines doesn t count this is a great recipe for starters it is really simple you just can t fail with it and it is really tasty please let me know if you try to make it i want to hear about your experience simple spelt bread 250ml water 7g dried yeast 2ts sea salt 400g spelt flour and some extra for sprinkling 1tbs sugar put water in a large mixing bowl with the yeast and whisk until it has dissolved add salt flour and sugar and mix into a soft dough knead well on a floured surface for a couple of minutes you should have a firm dough sprinkle with flour covert with a clean tea towel and leave to prove in a warm place for 1 hour or until the dough has doubled in size punch down the dough sprinkle with flour and place on the prepared baking tray cower with the tea towel again and leave to prove in a warm place for 1 hour or until the bread has doubled in size preheat the oven to 240c dip a sharp knife in a cold water and make 1 diagonal cut on top of bread bake in the preheated oven for 20 25 min or until golden brown posted by sanda vuckovic pagaimo at 9 37 am 14 comments labels bread spelt year around tuesday december 4 2012 instagram november do you have a same feeling as i do i feel like november passed in a blink of my eye and we are already in december thinking about christmas november is my favourite months not just because it is a month of my birthday but also because i think it is a time where natural changes are most obvious colours change completely days are shorter sky has amazing colour i love november this is how my november looked like follow my daily inspirations on instagram posted by sanda vuckovic pagaimo at 9 40 am 3 comments labels instagram friday november 30 2012 red bean soup if you ask me about typical bosnian dishes my list would definitely include read bean soup i could bet that average bosnian family eat this soup at least once a week during the winter it s name can fool you it may be a soup but in a same time it is a meal eaten with cheese and bread you don t want nothing else but that i remember as a kid i use to dive small bits of bread in the soup and i loved taste of soaked bread my mum doesn t use carrot and green leaves but i though it would be nice to have them and i like this version red bean soup 2l water 3 cups soaked red beans 1 onion finally chopped 4 cloves garlic 1 2 chorizo cut into small peaces 1tbs salt 1 2 tbs red paprika 1tbs olive oil 2 carrots cut into cubes 2tbs spelt flour or what flour 2 handful of green leaves spinach rocket chard mizuna put water beans onion garlic chorizo salt paprika and olive oil in the big pan and cook on a medium high heat for around 1 hour or until you see that beans are tender and cooked take garlic cloves out take some liquid from the soup and mix with flour stir into the soup add green leaves and cook for more 10 minutes tips if you see during the cooking that there is not enough liquid in the soup feel free to add some water posted by sanda vuckovic pagaimo at 10 14 am 3 comments labels beans soup winter wednesday november 28 2012 working with sara sara came with the spring she sent me a really cute mail introducing herself and her work and i just couldn t resist and had to meet her in person we met drank lemonade spoke a bit and i knew this was a beginning of good and long lasting relation i had some small projects i wanted to do with her and i am so happy i did she was really professional and i loved her style here are some of the things sara did for me and i hope to show you more in the future photos and video by sara dávila evangelista posted by sanda vuckovic pagaimo at 9 03 am 8 comments labels partnership something new monday november 26 2012 lemon and ginger cake just one more month is missing there is such an excitement in our house kids don t speak about nothing else but christmas they already did advent calendar letter for santa is almost ready even they wake up every morning and remember to add just one more thing to the list smile and i am thinking abut our dinner menu i know what are you going to say there is still a month to go but since i want to make presents or buy some handmade once there is a lot of preparations left i just want to enjoy every single christmas detail without any rush this lemon and ginger cake is perfect for christmas morning with coffee or tea lemon and ginger cake adopted from sweet paul magazine 225g softened butter 250g sugar 4 large eggs zest and juice of 3 lemons 360g flour 3 4 ts baking powder 1 2 ts salt 2ts ground ginger 100g sour cream 50g candied ginger 1tbs iced sugar preheat the oven to 175c in the bowl of a standing mixer cream sugar and butter until pale add eggs one at a time mix in lemon zest add sour cream in a separate bowl whisk together flour salt baking powder ground and candied ginger add dry ingredients to butter mixture pour batter into the greased pan and bake for 50 60 minutes or until the toothpick inserted into the center comes out clean in the meantime make juice of 3 lemons and mix with icing sugar heat when you take a cake from the oven immediately put hot lemon juice over and leave to cool posted by sanda vuckovic pagaimo at 11 25 am 2 comments labels cake ginger lemon winter older posts home subscribe to posts atom december 7 november 10 october 9 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