SOFFA MINI 02 / September 2014, English edition

MINI ISSUE | 02

THE AUTUMN ISSUE OF SOFFA WILL COME OUT ON 1ST OCTOBER; MEANWHILE, TO MAKE YOUR WAITING MORE PLEASANT, WE GIVE YOU THE MINI SOFFA ISSUE FILLED WITH RECIPES WHICH WILL ALLOW YOU TO UTILISE THE SEASONAL GIFTS OF THE BOHEMIAN NATURE. WE STARTED WITH A SHORT MANUAL ON HOW TO WORK WITH OUR MINI ISSUE IN THE MOST COMFORTABLE WAY. ENJOY READING SOFFA AND HAVE A BEAUTIFUL SEPTEMBER!

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Cover photo | photo: Anna Dumon

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BO HE MIAN N AT UR E N OT ES text: Veronika Alexová | styling and photo: Anna Dumon

THE TIME OF LATE SUMMER TRANSFORMING INTO EARLY AUTUMN IS THE BEST FOR MAKING USE OF THE NATURAL GIFTS FOR HEALTHY DELICACIES. IT IS EASY AND IT IS FUN! We are no experts on herbs and so we asked Veronika and Anička for help.

They love healthy lifestyle: they collect herbs and make various healing potions and lotions from them. Thanks to them you can learn to make honey sweets, parsley wine and lemon balm tea! ■

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LEMON BALM BLOOMS BETWEEN JUNE AND AUGUST. THE BEST TIME TO HARVEST IS BEFORE THE PLANT BLOOMS: USE THE LEAVES AND THE STEMS. DRY IN A DARK AND COOL AREA.

HO NE Y AND LEM O N B A L M S W EET S text: Veronika Alexová | styling and photo: Anna Dumon

TIME: 30 min.

PORTIONS: one small packet INGREDIENTS: 120 g honey 120 g cane sugar lemon balm (the more the better) several drops of lemon zest

INSTRUCTIONS: Boil sugar with lemon zest and shredded lemon balm. Add honey and let it heat until the mixture thickens. Pour the thickening mixture onto buttered plate and leave it to cool and then cut the mixture into pieces (sweets) with a buttered knife. ■

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PARS L EY W I N E text: Veronika Alexová | styling and photo: Anna Dumon

TIME: 30 min.

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PORTIONS: 1 bottle INGREDIENTS: 1 bottle of quality white wine (preferably bioquality) 150 - 200 g honey 10 sprigs of parsley 2 spoons of wine vinegar

INSTRUCTIONS: Boil wine with parsley and vinegar (approximately for 15 minutes), add honey and when it dissolves, drain the mixture into a bottle.

Parsley wine enhances the heart’s activity and should be used as a medicine in moderation. ■

L E MO N B A L M T EA text: Veronika Alexová | styling and photo: Anna Dumon

TIME: 15 min.

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PORTIONS: 1 cup INGREDIENTS: ½ palm of dried lemon balm leaves sweetener fresh fruits (optional)

INSTRUCTIONS: Pour hot water on the dried lemon balm leaves (not boiling, just hot) and leave for 10 to 15 minutes to diffuse. Sweeten your tea with whatever sweetener you like (syrup, cordial, xylitol, coconut sugar etc.).

Try the cold version as well: pour fresh water over fresh lemon balm leaves and in 15 minutes the tea is ready to drink. You can also add any seasonal fruit you like (strawberries, raspberries, blueberries, blackberries etc.). ■

DESIGN BLOGGERS WORKSHOP n

IF YOU PLAN TO COME TO THE OCTOBER DESIGNBLOK, DO NOT MISS OUT ON THE INTERNATIONAL BLOGGERS WORKSHOP WHICH WE ARE DOING IN COOPERATION WITH MEET CZECH DESIGN.

E D ITO R I A L S TA F F www.soffamag.com

ADÉLA KUDRNOVÁ editor in chief

LINA NÉMETH photographer

adela@soffamag.com

info@soffamag.com

LENKA HLAVÁČOVÁ art director | designer

JAN FRÝDL production manager

lenka@soffamag.com

info@soffamag.com

KATEŘINA KREJČÍ english translation

MARTINA SULKOVÁ social media

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TERÉZIA BĚLČÁKOVÁ marketing & PR terezia@soffamag.com | +420 775 555 035

C ontri bu t o rs t o t h i s i ssue :

ANNA DUMON photography, styling

VERONIKA ALEXOVÁ text

annadumon.4ormat.com

www.veronikaalexova.com

The next issue is coming out

I N OCTOBER!

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