ZAKKA - No1- PORTFOLIO: Diana Ortscheid

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Lovely Raspberry Cupcakes & Lemonade *Dinner spinner Dinner? save Help ees! the b

*Green cooking tips! *Pancake breakfast *D.I.Y. Picnic bag *Tea time!

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Simple & fresh summer recipes with a nordic touch of taste...

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Issue 01 - organic cooking

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Organic Cooking

– buy, cook and eat healthy, local, organic foods.

With this issue “Organic Cooking� we hope to inspire you to cook with ingredients that have been cultivated with cleaner resources and less maintenance. All recipes in this magazine are based on organic products and products that requires fewer resources to produce. Most people readily associate green cuisine with cooking vegan or vegetarian foods, but to us and many others, green cooking is more about cooking in a sustainable and socially responsible manner.

Organic foods are free from man-made chemicals, poisons, and pesticides. So when you eat organic, you are supporting not just your own health, but that of the eco-systems aswell.

By supporting organic farming we create awareness in our community about the health- and social benefits of green cuisine.

Cultivating vegetables requires fewer resources on average than producing meat, which requires immense amounts of water, grass, land, and labour. So, consuming organic and/or fresh fruits, vegetables, nuts, seeds, legumes, grains and water every day is the best advantage that you can give your body, your family and our planet.

Happy reading & cooking! /ZAKKA - sweet design of Scandinavia

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Table Of Content

organic coo king Zakka Tips!

Feeding time!

8

2xChiabatta sandwich

2 kinds of cheese sandwich Strawberry & Brie melt sandwich

A salad for the hungry...

3 Organic Cooking!

14 Couscous Salad!

16 Save the Bees!

22 Green Tips!

20 DIY Picnic bag

Recipes and tips...

50 Shop Green

Greek inspired pasta salad with garlic bread and tzaziki served with an ice cold ice tea

The perfect summer BBQ with delicious summer greens and grilled haloumi cheese.

What’s it all about...

Energy saving cooking tips

List of seasonal fruits and veggies

Zakka DIY 18 DIY Bee House

How to Build a Mason Bee House

Recipes and tips...

20 DIY Picnic bag

Beetween meals 10 Tea Time

Brunch or afternoon tea, here is a chapter with mouth watering recipes of scones, smoothies...

28 Banana Pancakes &

Pecan Maple Butter

Perfect for breakfast or brunch

Yummy chocolate muffin recipe

38 CHOCOLATE

Breakfast Muffin

24 Dinner Spinner dinner 34 BBQ Vego menue!

Sweet tooth

30 Mini Cherry Pies

Small delights in the form of miniature versions of berry pie

A cake filled with fresh berrys...

A sweet treat for everyone...

Helthy toddler treat?

Sweet summer treats and coolers

40 Berry Cream Cake

42 Grandma’s Crispy

Creamy Cake 44 Homemade Popsicles 46 Lovely Raspberry

Cupcakes & Lemonade

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editorial Diana Ortscheid diana@zakkasweetdesign.com ZAKKA - sweet design of Scandinavia info@zakkasweetdesign.com ENGLISH TRANSLATION by: Annie Olausson Bergfeldt EDITORIAL ILLUSTRATIONS: Ortscheid art & design ShutterStock Find us / Follow us www.zakkasweetdesign.com • twitter • facebook • pinterest COVER Elsa Petersson MODELS INSIDE MAG: Anders & Luna Emelie & Joakim Elina, Erik & Elsa Molle, Nathanelle & Luna

THANK YOU:

Anders Julia & Henrik Eva Stormöga Gert & Ingeborg Ortscheid Sida 7

2 x CHiABAtta Cheese & HoneyNut * Strawberry & Brie

Two simple and delicious summer sandwich recepies with ciabatta bread and different kinds of cheese...

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2 x CHiABAttA

Cheese & Honeynuts 2 servings

S & tra Br wb ie er ry

Things you need: 2 chiabatta breads Butter or olive oil Brie cheese Blue cheese Walnuts Arugula Sunflower sprouts Cucumber Honey Balsamic vinegar Fresh thyme Salt & Pepper Things to do: Cut the bread in two and spread butter or olive oil on each half. Add the arugula, the sunflower sprouts and thinly sliced cucumber. Then cut two thick slices of each cheese and place them on top of the vegetables. Top the cheese with chopped walnuts, drizzle honey and a little balsamic vinegar on top and finish it all off with a little salt, pepper and some fresh thyme. Voila!

Strawberry & Brie 2 servings Things you need: 2 chiabatta breads Butter or olive oil 2 dl strawberries 0,5 dl orange juice 4 slices Brie cheese Honey Salt & Pepper Things to do: Thinly slice the strawberries and marinate them in orangejuice for about 30 minutes. Then let them drain on a piece of paper. Cut four thick slices of brie, two for each bread.

Cut the breads in half and spread on butter or olive oil. Toast the breadhalfs in a grill pan, first the top and then the bottom part. Put the brie cheese on the warm bottom of the bread so it gets a bit warm and almost starts to melt. Add the drained strawberries on top of the cheese, drizzle on a little bit of honey, salt and pepper. Add the top of the bread and cut the sandwiches in half. Enjoy immediately to avoid the strawberries from soaingk the bread.

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Tea time!

Now, as the sun finally makes an appearance up here in the north the craving for something sweet, is greater than ever. A little coffee break at least a couple times a day is a must for an inveterate northerner. An early brunch or a relaxing afternoon tea works also very well in our calendar, maybe in the harbor, or just around the table in someones sweet kitchen...?

Here we present a menu of wonderful freshly baked scones, which we top with clotted cream, berries of the season, strawberries and other treats. On the beverage side, we have replaced the classic tea with a chai latte and a healthy raspberry smoothie. Enjoy!

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Freshly baked english scones!

Clotted cream

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Nutty Ra Chocol spberry & ate Sm oothie

English Scones

Then add the remaining ingredients and blend until you get a fluffy smoothie. Decorate with some chocolate and nuts on top before serving.

(Serves 4)

A classic recipe for delicious English scones. Served straight from the oven so the butter or clotted cream can really melt in with the bread when you spread it!

Perfect for our homemade lemon curd or with some sliced strawberries and orange philly.

Things you need: 100g butter, unsalted 8 dl flour 1 dl rolled oats 5 tsp baking powder 1 tsp salt 4 dl milk or yoghurt 1 tbsp unrefined sugar 1 tsp vanilla sugar

For serving 0.5 liters of sliced strawberries

(2 glasses)

A mouth watering dessert smoothie with a heavenly touch of nuts and chocolate spread on top.

Things you need: 2 dl plain yogurt 2-3 tbsp honey 1-2 tsp vanilla 1 tbsp milk 2 dl frozen raspberries 30 g dark chocolate (60-70%) 0.5 dl nuts, such as pistacios, hazelnuts or almonds Things to do: Chop the nuts and chocolate into smaller pieces and pour them into a blender, blend for a few seconds.

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(4-6 servings)

Things you need: 200 g of cream cheese 0,5 dl honey Zest of one orange

Things to do: 1. Take the butter out and let it come to room warm temperature. Preheat the oven to 175 degrees Celcius.

2. Mix all ingredients into a sticky dough, but be careful not to stir too much!

3. Spoon out eight large mounds on a greased baking sheet and flatten them slightly with floured hands.

4. Bake in the center of oven for about fifteen minutes.

5. Serve immediately.

Nutty Raspberry & Chocolate Smoothie

Orange Philly With Strawberries

Things to do: Mix together the cream cheese, honey and orange peel and pour the mix into a pretty serving bowl.

Serve it with the sliced strawberries on freshly baked scones. Could it be any easier?

Homemade Lemon Curd The ultimate mark on a hot freshly baked scones.

Things you need: 2 eggs, organic and free range 2 dl unrefined sugar Juice of 2 lemons (2 lemons equals about 1 1/2 dl juice) 75 g of diced butter Things to do: Whisk together eggs, sugar and lemon juice in a heatproof bowl and place it over a water bath of simmering water. Stir constantly until the mixture thickens (at about 65-70 degrees Celcius). It takes about ten minutes. Remove the mix from heat, whisk down the butter and stir until it is completely melted. Pour the lemon curd into a well-cleaned glass jar, put it in the refrigerator or freezer for a couple of weeks (in the later case use smaller jars and let them thawe slowly in the refrigerator when it is time to eat).

Clotted cream

A lovely frothed Chai Latte! (yields about 1 dl)

Clotted cream is available in England and is a thicker cream. Making Clotted cream itself requires a dayahead but is really worth the trouble and delicious on scones.

Things you need: 5 dl heavy cream Things to do: Pour cream into a bowl and place it in a pan of simmering water. Let it simmer for one and a half hour uncovered. Do not touch the cream and let it boil. Remove the bowl and let stand in the refrigerator for at least twelve hours. Take up the thick creamy surface with a spoon and stir it until it is smooth and even.

Serve it together with jam for scones.

Chai Latte

Orange Philly

(1 glass)

What is a teaparty without tea. For those of you who are big latte lovers a Chai Latte is clearly the ultimate option for the coffee beverage. Chai means tea and our recipe is a black tea flavored with wonderful spices and hot, frothed milk,. It cannot get much better.

Things you need: 2 dl water 1 piece of fresh or dried ginger 1 piece of cinnamon stick 4 cardamom seeds 1-2 tsp of black tea 1 dl frothed milk 2 tsp honey or unrefined sugar

Homemade Lemon curd

Things to do: Let the the water and spices simmer in a saucepan with a lid for about five minutes. Add the tea and let it brew for about five minutes. Heat the milk gently in a saucepan to a steaming point (about 65 degrees Celsius) and whisk to a soft foam. Strain the tea and pour it into a glass. Season it with sugar add the milk and spoon the foam.

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the RECiPE Couscous Salad (4 servings)

Things you need: Fried Quorn 600 g of Quorn bits 1-2 tbsp of soy sauce 2-3 tbsp of sweet chilli sauce salt and pepper olive oil, for frying Couscous 3 dl couscous 1 tbsp butter 1 grated clove of garlic 3 dl vegetable stock Salad mixed salad varieties 1 cucumber 4 tomatoes 1 red onion 2 apples 1 dl grated parmesan Croutons 4 slices sourdough bread olive oil flake salt and pepper Herb oil 1 dl fruity olive oil 2 grated cloves of garlic the juice of one lemon 0.5 dl chopped parsley salt and pepper Yoghurt dressing 2 dl greek yoghurt flake salt and pepper olive oil

Things to do: 1. Marinate the Quorn (or diced chicken) in a mix of soy sauce, sweet chilli sauce and salt and pepper for about 30 minutes. Fry in butter over medium heat until golden brown (or until chicken is cooked through).

2. Cut the sourdough bread in smaller pieces and fry them in olive oil until golden. Let them drain on paper towels and sprinkle them with salt and pepper.

3. Bring the vegetable stock to a boil along with the grated garlic, then add the butter and couscous. Put the couscous aside and allow to swell for 10 minutes, then stir.

4. Mix the ingredients for the herb oil.

5. Wash the salad, peel and make half-moons out of the cucumber, cut the tomatoes in half and slice the red onion.

6. Divide the yoghurt into four small bowls, sprinkle with salt and pepper and drizzle some olive oil.

7. Put the lettuce, cucumber, tomato and red onion on four plates.

Portion out the couscous and the fried quorn. Drizzle the herb oil on top together with the parmesan cheese. Slice the apples into thin wedges and add them just before serving. Top with croutons and serve with the dressing alongside.

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Help us PLEASE!

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- a villain pesticides and farms that reduces Pesticides is partly due to the use of

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When you spend your mo ses, along with those anic produce, your purcha org e som st lea at buy If you imately send a signal to retailers, which will ult of others, will send a signal as that! to farmers. It is as simple

You can Here are some things es: do to help save the be getables 1 Eat organic fruit & ve es 2 Stop using insecticid ants 3 Plant Bee-friendly pl ekeepers 4 Support your local be es 5 Find out more about be e" 6 Make you own "Bee hous 7 Become a beekeeper g pesticides 8 Sign petitions bannin bees hority to do more to help 9 Encourage your local aut need to help save the bees!

10 Spread the word about the Sida 17

DIY

How to Build a Mason Bee House Bee houses provide cover and a place to breed and they are easy and fun to make.

The mason bee is a wonderful little creature. Mason bee is a common name for species of bees in the genus Osmia, of the family Megachilida e. It is named after its habit of making compartments of mud in its wooden block nests. It does not dril l holes and destroy wooden items like other bees, it uses holes that are already available. They lay thei r eggs one at a time with a supply of pollen or nectar and a plug of mud between them.

Mason bees like to be off the ground, so fix their house to a tree or post. They prefer direct sunlight too, unlike bumblebees. When you attach your bee house, make sure to point the entrance downwards so that rain does not get in.

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Bee House Instructions With drill bits of various sizes (*8 mm works best for Mason bees) simply take some scrap lumber (DO NOT use treated wood) and drill holes *75 to 125 mm deep, but not all the way through the wood block. For example, get a *100 by 100 mm piece of wood and drill holes that are *85 mm deep. You can cover the holes with chicken wire to help keep birds away from the bee house. Securely place the bee house on the south side of buildings, fence posts, or trees. DO NOT move bee houses after they are in place until at least November. * 1 inch = 25 mm

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DIY

Picnic Bag

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Summer is time for the a picnic!

Instead of packin ga cla

beautifu ssic wick l the ultim er basket, we ha ve ate tip. P ac picnic ba g! Buy a k your own p “UPCYC aper bag LE” and or make us one from e of pr trips and evious shoppin g fill it wit h goodie s.

We have chosen to fill our bag with a delicious goat cheese & pear baguette, homemade lemonade, a thermos of caffe au lait, chocolate with hazelnuts and a bag of Italian biscottis. For an extra nice touch, we have chosen to pack and unpack the contents of the bag in their own smaller packages and with their own labels as well and a handwritten menu to get an extra cozy feel. So, bring your blanket and find your own hideaway to enjoy your own picnic bag!

Goat Cheese & Pear Subs

(2 people)

Things you need: 1 large baguette Butter Rocket leaves 1 ripe pear Goat cheese (we used the brand President and their cream cheese “12 Petites Chevres Doux” which is a bit milder than regular goat cheese) Honey Salt & Pepper Fresh thyme twigs Things to do: Cut alongside the baguette, but not all the way through.

Then cut it in two. Spread on the butter generously on both halves of each of the subs. Add a moderate amount of rocket leaves, half the amount of a thinly sliced pear on each and a few pieces goat cheese. Drizzle honey on the cheese and some salt and pepper, garnish with a few thyme sprigs. That’s it!

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Cooking GREEN As an eco-minded consumer, it is easy to focus on the big money items like buying green appliances or building a green kitchen. But it is the small things we do every day that have the biggest impact on the environment. That is why cooking green is such an important decision. It begins with how you cook!

Here are some tips to start cooking green: • To boil water, use an electric water boiler instead of the stove.

It uses less energy.

• Put the lid on the skillet, it will reduce the time by half.

• Eat more raw foods. Veggies, salads and fruits require no cooking at all.

• Use flat-bottomed pans to maximize the heat transmission.

• Do not use large pots to cook small meals.

• Turn of the heat just before you are done cooking. The residual heat will finish the job.

• Make thinner slices and the food will cook faster.

• Leftovers take less energy to reheat. So, make enough for another meal.

• One-pot recipes, such as stews or casseroles, use less energy to cook and less energy to clean up. For

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extra scores, store leftovers in the same pot if possible.

• Defrost your freezer and refrige rator periodically. Thaw frozen food in the fridge.

• Older, more than 10 years old, appliances especially freezers and refrigerators often use up a lot more energy than modern ones.

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Zakka´s Dinner Spinner!

ready, set, spinn!!!

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Zakka´s Dinner Spinner!

Time for dinner, the eternal problem of what to eat. We have the solution! Make a Dinner Spinner‚ the full instructions can be found our “upcycle & craft” issue, Issue no 2 of ZAKKA. In short, we have painted on a globe and then used it as inspiration for dinner, this time it chose a Greek theme!

The menu is for four people and consists of: * Greek pasta salad * Tzatziki * Garlic bread * Ice tea

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Greek pasta salad 500 g of pasta 1 red onion 2 yellow bell peppers 4 tomatoes 1 cucumber 20-30 pitted kalamata olives or black olives 400 g feta cheese 1 bunch chopped fresh parsley salt and pepper the juice of one lemon olive oil

Cook the pasta, drain and let it cool. Slice the onion and core the peppers. Cut bitesized pieces of peppers, tomatoes and cucumber, then mix all the vegetables along with pasta in a bowl. Mix in olives and cheese in pieces. Season with salt and pepper and sprinkle with parsley. Drizzle with olive oil and lemon juice.

Tzatziki 5 dl Greek yoghurt 1 cucumber 2 cloves of garlic 1 tbsp olive oil salt and pepper

Peel and coarsely grate the cucumber and squeeze out some of the liquid. Mix cucumber, yoghurt, grated garlic and olive oil. Season with salt and pepper. Allow to stand cold for a while before serving.

Garlic bread

1 loaf of white sourdough bread 150 g butter, softened 2 grated garlic cloves 0.5 dl chopped parsley salt and pepper Cut the bread into slices and arrange them on two baking trays using baking sheets.

Mix the butter with remaining ingredients and spread it onto the bread slices. Grill the bread on the highest heat of the oven until golden brown. Cut the bread slices in half diagonally and serve immediately.

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Ice tea Ice cold ice tea!

2 teabags of earl gray tea 2 dl boiling hot water 1 - 1,5 dl unrefined sugar 8-10 dl ice cold water 3 lemons Ice Let tea brew in the hot water for five minutes and then mix it with the sugar in a bowl. Stir until the sugar has melted. Add the cold water and the juice from two of the lemons, stir and pour the tea into a beautiful glass pitcher (do not pour the hot water directly into the glass pitcher as it may crack from the heat, add the cold water before). Serve in large glasses filled with ice and lemon slices.

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The perfect pancake breakfast!

This is a quick and easy recipe for the perfect pancake breakfast. Sweet banana pancakes topped with maple & pecan butter and blueberries.

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Banana Cream Pancakes 4 servings

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Yummy

Maple & Pecan Butter Things you need; 50 g Butter, softened 1/2 dl Pure Maple Syrup 1/2 dl Pecans, finely chopped

Things to do: Mix all the ingredients until combined in a medium bowl. Divide the mixture in half and spoon each one onto two pieces of parchment paper. Roll the butter in parchment into three to four cm thick logs and seal them by twisting the ends of the parchment. Refrigerate them until ready to use, you can store them up to two weeks.

Things you need: 3.5 dl flour 3 tbsp sugar 2 tsp baking powder 1/2 tsp salt 1 tbsp vanilla sugar 1 dl cream 1 dl milk 2 large eggs, organic and free range 1 tsp grated lemon peel butter 2 ripe bananas For serving maple & pecan butter bananas blueberries maple syrup Things to do: Sift together the flour, sugar, baking powder, salt and vanilla sugar. Whisk together the cream, milk, eggs and lemon zest in a separate bowl and add the mixture to the dry ingredients. Mix only until combined.

Melt one table spoon of butter in a large skillet at medium-low heat until it starts to bubble. Ladle the pancake batter into the pan to make three or four pancakes. Distribute a rounded table spoon of bananas on each pancake. Cook for two to three minutes until bubbles appear on top and the bottom side is nicely browned. Flip the pancakes and cook for another minute until golden browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue making pancakes until all the batter is distressed. Serve immediately with butter, maple syrup and fresh blueberries.

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Me Oh my ! sweet cherry pie..

.

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e Sweet Cherry Pi rm freshly

wa What can replace a s several of ap baked pie? Perh e for small cip re them! Here is a miniature of m delights in the for to eat as , pie y versions of berr cipe, we re is th In many as you can. on beras se e th have chosen from ssic cherry ries, resulting in a cla th a deliwi y ctl pie that fits perfe organic of p oo sc ciously creamy vanilla ice cream.

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Mini Cherry Pies (makes 8-10 pieces)

Easy Cherry Pie Filling

500 g pitted cherries (fresh, frozen or canned) 2 dl unrefined sugar 2 tsp of vanilla sugar 1 dl cornstarch 2 tbsp of lemon juice

Flaky Pie Crust

8 dl of flour 3-4 tablespoons of unrefined sugar 1/2 teaspoon of salt 150 g of butter (chilled and sliced) 50 g of Coconut Oil (chilled) 4-5 tablespoons of Ice Water Muffin liners Muffin pan 1 lemon 1 egg, organic and free range 1 tbsp of water

To make the filling:

Place cherries, sugar, cornstarch and lemon juice in a heavy-bottomed medium-sized pan. Heat on medium until the cherries begin to release their liquid. Bring it to a boil, stirring constantly. Reduce the heat to a simmer until the cherry mixture has thickened. Allow it to cool.

To do the pie crust:

Mix the dry ingredients into a medium size bowl and add chilled butter and coconut oil. Blend the mix with a pastry blender or fork until it is crumbly. Stir down icecold water and knead a few times.

Mold the dough into a disc, wrap it in cling foil and place it in the refrigerator for fifteen minutes or more. Roll out the dough on a lightly floured surface and cut out circles.

Place the circles in the muffin liners placed in a muffin pan and prick the bottoms with a fork.

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TIP! If sealed properly you can freeze the pie crust for up to 3 months, just be sure to let it come to room temp before using.

To make the pies:

Preheat the oven to 175 degrees Celcius. Place the muffin liners in a standard sized muffin pan. Roll out the pie crust on a well-floured board with a lightly floured rolling pin. Dust off any excess flour. With a cookie cutter or drinking glass, cut four inch circles out of each pie crust. Fill the muffin liners with pie crusts and prick the bottom with a fork. Save some extra dough to roll out if necessary and cut crusts for the top.

Add two tablespoons of filling to each crust. Grate a little lemon zest over the filling and top with decorative shapes cut out of the pie crust. Whisk the egg and water in a small bowl and lightly brush each crust with the mixture. Bake the pies for about 30 minutes. Tent the pan loosely with aluminum foil if the crusts are browning too quickly. Serve with a large scoop of creamy organic vanilla ice cream and som fresh berries.

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BBQ Vego menue!

This is the perfect summer BBQ with delicious summer greens and grilled haloumi cheese. For all meat eaters out there we can recommend a grilled sirloin steak, but off course only if it’s bought from a nearby farm.

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Grilled Haloumi Cheese & Summer Greens 4 servings

2-3 dl sunflower shoots 3-4 dl sugar snaps 2 ripe avocados 1 cucumber 1 bunch fresh coriander 1 red onion 400 g Haloumi Dressing 1-2 grated garlic cloves 0.5 dl lemon juice 2 tablespoons honey 0.5 dl olive oil Salt & pepper Rinse the sunflower shoots and sugar snaps and leave them to drain in a colander. Cut the avocados and cucumber into bite sized pieces and mix them with the sunflower shoots and sugar snaps in a nice serving bowl.

Coarsely chop the cilantro and finaly chop the red onion.

Mix all the ingredients for the dressing in a bowl. Grill the haloumi over a medium glow or fry it in hot pan until golden brown. Place the grilled haloumi on top of the salad and drizzle the dressing on top. Decorate with the cilantro and chopped red onions.

Ice cold ice tea!

Dressed Apsparagus 4 servings

2 bundles green asparagus ice 1.5 tbsp butter 1 teaspoon sea salt flakes 1 pinch freshly ground black pepper 0.5 dl grated Parmesan Vinaigrette 1 finley choppedred onion 0.5 ml white wine vinegar 0,5 dl honey 0.5 dl olive oil Salt & pepper Melt butter in a pan and fry the asparagus about 5 minutes. Add salt and pepper. Place the asparagus on a larger serving dish. Drizzle with the vinaigrette and sprinkle with parmesan cheese.

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Warm swedish potato salad 8-10 potatoes solid variety about 3/4 kg 1 red onion 2 cups crème fraiche 1/2 teaspoon salt 2-3 tbsp light or coarse grained French mustard 1/2 dl chopped dill 2-3 tbsp capers dill puffs Rinse, brush and quarter the potatoes. Boil just tender in salted water. Peel and slice the onion. Mix the crème fraiche, salt, mustard and dill. Drain the potatoes and stir in the sauce and onions. Garnish with capers and dill.

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Summer Milk

4 cups milk 3-4 tbsp strawberry or Raspberry jam Mix well and pour into glasses ...

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Chocolate Breakfast Muffin 12 muffins

125 g butter 4 dl flour 1,5 dl cocoa powder 3 dl unrefined sugar 1 1/4 tsp baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs, organic and free range 2,5 dl milk 2 tsp vanilla sugar 2 tsp red cider (or white) vinegar 200 g white chocolate, chopped 200 g dark chocolate, chopped Preheat oven to 225 degrees C and line a muffin pan with papers/parchment. Melt butter and allow to sit and cool slightly while you combine the other ingredients.

Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.

Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture, stir until the wet and dry ingredients come together.

Add in the chopped chocolate and stir to distribute. Using a large cookie scoop, divide batter between the 12 muffin cups, they will be full!. Bake for 15-18 minutes until tops of muffins lose their shine and a toothpick comes out clean. Slightly underdone is just fine but overdone will be dry .

Allow to cool on wire rack and serve with a big glass of strawberry milk.

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Berry cream cake Cake bottoms 100 grams of butter 2 dl flour 2 dl potato flour 4 tsp baking powder 4 tsp vanilla sugar 8 eggs, organic and free range 6 dl unrefined sugar Butter, for greasing Filling 1 dl citrus liqueur Limoncello di Capri 4 dl strawberries, for filling 3 dl whipping cream 2 tsp vanilla sugar 2 tbsp icing sugar For decoration 3 dl whipped cream 2-3 dl strawberries 2 dl blueberries Grease the ledge of two circular pans with removable ledge, approximately twenty-two centimetres in diameter. Cut a sheet of baking parchment to fit the bottom, and place it in the pan.

Melt the butter. Mix the flour, potato flour, baking powder and vanilla sugar. Beat the eggs and sugar really fluffy with an electric mixer. Sift the flour mixture and whisk it gently into the egg mixture with a hand whisk, together with the butter.

Pour the batter into pan and bake it at 175 degrees Celsius at the bottom of the oven for about forty minutes. When the cakes have cooled, remove them from the pans.

Cut the cakes in three parts. The easiest way to do this is to use a long serrated knife. Brush the bottoms with the strawberry syrup or Limoncello. Chop the strawberries for the filling. Whip the cream and add vanilla sugar and icing sugar.

Place one of the cake bottoms on a serving plate and spread 1/3 of strawberry on top, for the next layer spread half of the vanilla cream and after this you do another layer of strawberries, a layer of vanilla cream and finish off with strawberries. Add the last bottom and spread whipped cream on the top and sides.

Decorate with strawberries and blueberries. Serve and enjoy with a nice cup of freshly brewed coffee.

Sida 41

Grandma’s crispy creamy cake This is one of my mom’s delicious cake recipes, so crunchy and creamy at the same time and and a favorite among the grandchildren.

Sida 42

Grandma’s crispy creamy cake MERINGUE BOTTOMS 4 egg whites, organic and free range 2 dl unrefined sugar 3 dl Kellogg’s Rice Crisp Set the oven to 125 degrees Celsius. Whisk the egg whites until stiff, add the sugar and whisk again. Turn down the cereal. Spread two equally sized bottoms of the batter on two baking trays (use baking sheets). Bake in oven for about 80 minutes. Let cool before you pull off the paper.

EGG CREAM 4 egg yolks, organic and free range 1 dl unrefined sugar 1 tbsp flour 1 dl cream 75 g butter 3 dl whipped cream Sprinkles Add all ingredients except butter in a saucepan. Whisk and let it simmer - not boil - until the cream thickens. Remove it from the heat and add the butter. Leave the cream to cool.

Spread the egg cream in-between the meringue bottoms and top the cake with the whipped cream. We have made a child-adapted version with sprinkles on top, but you can decorate with everything from chopped dark chocolate to flaked almonds or fresh berries.

Sida 43

Homemade

POPSICLES

Printable pattern for the cute hats you will find in ZAKKA issue number 3.

All hat fabrics is available on; www.spoonflower.com/profiles/zakkasweetdesign

Sida 44

DIY Summer Popsicles Things You Need:

Fruit drinks, we chose organic pear and strawberry flavour Fruit and berries, we used kiwis and blueberries Popsicle moulds Wooden ice cream sticks

Things to do:

Fill the moulds with the fruit drink about 3/4 full and then add the fruit and, or the berries. Place them in the freezer for about one hour or until the popsicles are frozen enough for you to insert a stick in each mould. Leave in freezer for several hours or overnight.

To easily get the popsicles out of the form, pour hot water around the mould. DONE!

Sida 45

Lovely Raspberry Cupcakes & Lemonade

Sida 46

Sida 47

Pink lemonade This lemonade really brings back childhood summer memories and tastes so nice on a hot summer day.

THINGS YOU NEED: Lemonade makes 350ml syrup 3 dl unrefined sugar 2 lemons, sliced 1 lime, sliced 500 g raspberries, fresh or frozen 3,5 dl cold water For serving Ice and slices of lemon Sparkling or still water THINGS TO DO: Place all the lemonade ingredients in a large saucepan and pour over three and a half dl of cold water.

Bring it to the boil, stirr often, then leave to cool.

Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can be stored in the fridge for up to one week. To serve, pour a little into a glass and top up with sparkling or still water, ice and a slice of lemon.

Sida 48

Raspberry Cupcakes 12 cupcakes

THINGS YOU NEED: Cupcakes 100 g butter 4,5 dl flour 2,5 dl unrefined sugar 3/4 tsp baking powder 3/4 tsp baking soda 1 tsp salt 2 large eggs, organic and free range 2 dl milk 2 tbsp vanilla sugar 1,5 tsp cider vinegar 2 tbsp lemon juice 1 tbsp lemon zest Raspberry topping 50 g raspberries (fresh or frozen and thawed) 300 g cream cheese 1 dl powdered sugar 1 dl heavy cream fresh raspberries for garnish Muffin cups & Muffin pan THINGS TO DO: Preheat oven to 225 degrees C and line a muffin pan with muffins liners. Melt butter and allow to sit and cool slightly while you combine the other ingredients. Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.

Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture, stir until the wet and dry ingredients come together.

Bake for 15-17 minutes until a toothpick comes out clean. Allow to cool on wire rack.

Make the raspberry topping by mixing the raspberries well with hand blender or food processor. Pass them through a sieve to get completely smooth.

Whisk together the raspberry puree, cream cheese and icing sugar in a bowl, preferably with an electric mixer. Add the whipped cream a little at a time. Continue whisking for a fluffy topping. Pipe or spread the topping on the cupcake and garnish with some fresh raspberries.

Sida 49

SHOP GREEN

-Seasonal fruits & vegetables (In Sweden & Europe) pen on bles, which w ill ri ta ge ve d n a , s it Fru gy, tastes better er en ss le es ir qu its ow n re s and are of ten nt ie tr u n e or m s contain ason vegetable is in se or it u fr A r. pe chea h inpu t not need as muc es do it at th s n mea eenform of heated gr ich of energy in the lly produced, wh ca lo e or m is d n a houses ansport. means shorter tr

SPRiNG (April to June) • Swedish vegetables : iceberg lettuce, turnip, onion, carrots, parsnips, potatoes, leeks, celeriac, beetroot, cabbage, asparagus, cabbage • European vegetables (field grown): cauliflower, broccoli, fennel, chard • Swedish fruit: rhubarb • European fruit: lemon, peach

Sida 50

SUMMER (July to September) • Swedish vegetables: cauliflower, broccoli, fresh beans, fennel, cucumber, zucchini, artichoke, kohlrabi, turnips, onions, chard, corn, carrots, parsnips, peppers, potatoes, leeks, celeriac, radishes, beets, cabbage, peas, asparagus, spinach, celery, tomatoes, cabbage, zucchini.

• European vegetables (field grown): chard, peppers.

• Swedish fruit: rhubarb, currants, cantaloupe, cherries, gooseberries, strawberries, raspberries, blueberries, plums, pears.

• European fruit: melon, nectarine, peach.

Sida 51

FALL (October to December) • Swedish vegetables: cauliflower, broccoli, Brussels sprouts, kale, Jerusalem artichokes, turnips, onions, carrots, parsnips, parsley, potatoes, leeks, celeriac, beets, cabbage, Chinese cabbage, savoy cabbage, white cabbage, celery • European vegetables (field grown): eggplant, cauliflower, broccoli, peppers, spinach • Swedish fruit: apple • European fruit: orange, lemon, kiwi

Sida 52

WiNTER (January to March) • Swedish vegetables: brussels sprouts, kale, artichoke, turnip onion, carrots, parsnips, potatoes, celeriac, beets, red cabbage, white cabbage • European vegetables (field grown): eggplant, cauliflower, broccoli, fennel, chard, peppers, spinach • Swedish fruit: apple • European fruit: orange, lemon kiwi

ALWAYS in season:

Garlic, carrots, potatoes, pickled onions, red onion, beetroot, onions, parsnips, celeriac and frozen berries and dried fruits when the fresh supply dwindle.

World Wide?

Search online for sesonal fruits and vegetables in your country.

Source: Swedish Naturskyddsföreningen • www.naturskyddsforeningen.se Sida 53

ZAKKA

s we e t d e s i g n o f S c a n d i n av i a

This is the fist issue of our fully digital and ad-free food & lifestyle magazine with ECO friendly living & recycling as a motto...

What is ZAKKA? “Zakka” is Japanese and can be best explained as an expression for ”many things”. It is a fashion and design phenomenon that has spread from Japan throughout Asia and the term refers to everything and nothing that improves your home, life and appearance.

Inspired by the utensils from the West, often regarded as kitsch in their home countries and with a keen interest in Nordic and Scandinavian design, old or new, we want with this magazine make ”Zakka” into a familiar expression, in our northern part of the world as well.

Zakka can also be described as the ”art to see the practical and usable in the ordinary and mundane.”

So, welcome to the first Scandinavian Zakka inspired digital magazine.

We hope you enjoyed your reading! /Diana Ortscheid Zakka - sweet design of Scandinavia Sida 54

next issue ZAKKA no 2

R E M M U S !

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e ed to organiz e n u o y g in r Everyth rty, from ou a p r le d d to a genuine nts, tions, penna a it v in t u C Print& s to rs, pompom e n n a b e k a c cup ipes... delicious rec

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ins • UPCY C LED K -witho ut knit nitt ed bag ting And

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Sida 55

Upcycle & Craft next issue

• ZAKKA no 2

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ZAKKA

s we e t d e s i g n o f S c a n d i n av i a