slow breakfast in lisbon.


{sugar in the morning} – At the moment it’s ‚trendy‘ to make friends at first virtually and only then personally as well. Please don’t get me wrong, I love to have coffee all over the world with my dear ‚insta friends‘. But with Sanda things were different. First we have got to know each other by photographing together and enjoying the Italian way of life. And then now I admire her experiences in recent years with every new photo, recipe, event or workshop. Have a seat, enjoy our little breakfast talk with – goat cheese, black sea salt and quail eggs, iced coffee and fruit – I hope to see you again ever so inspiring dear Sanda – maybe for coffee in your beautiful ’summer town‘ Lisbon!

Your perfect breakfast? Slow breakfast with my family around the table, where we can enjoy the food, speak and laugh. It’s not that much about food, more about ritual. It’s how every day should start, with no rush enjoying every moment and get energy for the rest of the day.

Where do you enjoy the best coffee in town and buy the most delicious loaf of bread? I usually bake myself, but when I don’t have time for it I get bread from organic supermarket or bakery by Miolo or Quinoa. My favorite coffee is from Copenhagen Coffee lab.

Do  you have a special morning ritual? First thing in the morning is coffee making. Even it’s scent lift my spirit. While coffee is on I drink my glass of water with lemon and then I start preparing breakfast.

Breakfast with coffee or tea? Definitely coffee.



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.


Photography & Recipe : Sanda Pagaimo

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