• en
  • nl
  • de
  • fr

Ceramics from Funen

Caroline lives on the island of Funen in Denmark, with her daughter, cat and four chickens. She has her own workshop in a large industrial building close to her home. And that’s where she makes beautiful tableware.

Caroline lives on the island of Funen in Denmark, with her daughter, cat and four chickens. She has her own workshop in a large industrial building close to her home. And that’s where she makes beautiful tableware.

You create tableware from ceramics, how did you begin doing that?

“I started around two and a half years ago at the kitchen table. My daughter was in bed and I had some spare time. Making ceramics is my creative outlet so, that evening, I was just trying something out. I had recently bought a kiln at the time, and I couldn’t wait to test it. So that evening I started experimenting with ceramics, glazing and firing.”

 

Read more about this artist in Daphne’s Diary 1-2018.

 

 

This recipe is for around 20 slices of cake.

You will need:

– mixing bowls

– a mixer

– 3 cake tins in different sizes

Ingredients for the cake:

– 500 g butter

– 600 g dark chocolate

– 10 eggs

– 12 tbsp sugar

– 250 g self-raising flour

Ingredients for the cream:

– 100 g sugar

– 500 g mascarpone

– 400 ml cream (30% fat)

Decoration:

– strawberries

– raspberries

– blackberries

– marzipan flowers

– gypsophila
Preheat the oven to 180 °C. Grease the cake tins. Add the butter and chocolate to a pan and heat, stirring constantly, until the mixture is smooth. Then remove the pan from the heat.
Beat the eggs with the sugar in a bowl, until light and fluffy. Sieve the self-raising flour over the bowl and stir in carefully. Then fold the chocolate mixture through the flour mixture.
Fill the cake tins with the batter and bake the cakes for 45 minutes. Allow them to cool and cut each cake into three layers.
Beat the mascarpone with the cream and sugar. Spread the cream mixture between the layers of cake. Build the cake up, starting with the largest cake layers. Then stack the smaller layers on top. Top the cake with a layer of cream. Decorate the cake with the fruit, the marzipan flowers and the gypsophila.

 

 

Full of extras:

  • 15 Valentine’s stickers
  • 16 surprise pages
  • 6 high-tea invitations
  • make a gift bag
  • 6 wintery stencils
  • birthday calendar
  • 6 birthday postcards
  • And lots more creative inspiration!

This new edition is in stores from the 16 of January (U.K.) and you can find it in our online shop.

kerstbomen van vilt en karton

You will need:

– cardboard

– glue

– felt

– felt wool

– scissors

 

 

Make the cardboard into a cone. Trim the bottom until straight and glue the cone together. I made three different sizes. But all the same size would work too. Now it’s time to cover the cone with felt. Anything goes. I chose triangles, loops and felt wool.

 

Triangles

Cut the felt into triangles. All the same size and shape. Stick the triangles onto the cone so they overlap. I used just one colour but it might be fun to use more. Cover the whole cone.
Loops

For the loops, you cut the felt into equally sized strips. Stick these onto the cone and make a loop. Then stick the felt down again. Cover the whole cone.
Felt wool

You can use the felt wool to cover the whole cone.

kerstbomen van vilt en karton

 

daphne's diary magazine christmas special

 

This Christmas special is full of extras:

-24 advent hangers
– family winter game
-Christmas decoration tips
-Cheerful Christmas cards
-Gift stickers
-Poems
-14 Christmas recipes
-Scrapbook paper
And lots more creative inspiration

This new edition is in stores from the 21 of November (U.K.) and you can find it in our online shop.

 

 

hartige hapjes recept daphne's diary

You will need:

– wraps

– olives

– tomato sauce

– grated cheese

– salt

– pepper

– Italian herbs

– muffin tray

– cupcake cases

– round biscuit

– cutter

 

I like to make something special when we’re having people round. I recently decided to bake these savoury snacks. Use the biscuit cutter to punch twelves circles out of the wraps. Place these in the muffin tray and fill them with the tomato sauce and olives. Sprinkle with cheese, salt, pepper and Italian herbs. Bake them for ten minutes in an oven preheated to 180°C. Now they’re ready to serve. Our guests thought they were delicious.

I had an old candleholder I wasn’t using in the cupboard. So I decided to serve the dish of snacks on top of this.

 

 

Beetroot houmous is not only delicious and beautiful to look at, it is also a delicious and very healthy snack.

 

You will need:

– 2 medium beetroots

– 250 g pureed chickpeas

– 2 tbsp tahini

– 1 tbsp lemon juice

– 1 tbsp olive oil

– 3 garlic cloves

– 2 tbsp balsamic vinegar

– 2 sprigs of fresh thyme

– 2 sprigs of fresh fennel

– 1 bay leaf

– freshly ground black pepper

– pinch of sea salt

– coriander

 

Preheat the oven to 180°C and place a piece of baking paper on a baking tray. Peel the beetroots and cut them into quarters or eights, depending on the size.
Place the beetroot in the tray and sprinkle with a little balsamic vinegar and olive oil. Peel and crush the garlic, adding this along with the thyme, fennel and bay leaf. Season everything with a little salt and pepper.
Cover the baking tray with aluminium foil and bake the beetroot for 30 to 45 minutes in the oven. Then remove them and allow them to cool a little before taking off the aluminium foil.
Remove the thyme and bay leaf and blend everything finely with a food processor. Add the tahini, chickpeas, lemon juice and a little olive oil and mix everything to a thick puree.
Garnish the houmous with fresh chickpeas and fresh coriander.

EN_coverDD_1707

 

The newest Daphne’s Diary is full of creative inspiration!

-Vintage poster

-18 labels to colour
-Sticker sheet
-Greeting card
-Vintage interior
-4 soap wrappers
-Poems
-Recipe cards
-Scrapbook paper

 

This new edition is in stores from the 10 of October (U.K. only) and you can find it in our online shop.

 

gevulde paprika's recept daphne's diary

You will need:

Marinade:

– 4 tbsp soy sauce

– 2 tbsp honey

– 2 tbsp white wine vinegar

– 150 ml olive oil

– 2 spring onions

– 1 tsp black pepper
Filling:

– 4 orange peppers

– 500 g chicken breast, cubed

– spinach

– cucumber

– lemon dressing
How to make the marinade:

First, make the marinade by chopping all the ingredients finely and adding them to a bowl.
How to make the filling:

Cube the chicken breast and marinate for four hours. Fry the chicken in a pan until cooked through. Add finely chopped spinach and pieces of cucumber and allow these to fry for a little while. Leave to cool. Add the lemon dressing and stir together. Deseed the peppers and spoon in the filling.

risottopannenkoekjes recept daphne's diary

The kids love risotto pancakes

First beat one of the two eggs through the risotto. Smooth the risotto over and leave it in the fridge for a quarter of an hour to harden. Then divide the risotto into equally sized balls and turn them into flat pancakes with your hands.

Take a deep plate and beat the second egg in this with a spoonful of water. Sprinkle a layer of breadcrumbs in another plate. Heat the oil in a non-stick frying pan. First dip the pancakes in the plate of beaten egg and then the plate of breadcrumbs. Make sure the pancakes are covered all over and press them together a little more. Fry the pancakes two at a time on both sides, in a pan of oil over a medium heat, until they are golden brown. Turn them very carefully with two wooden spatulas.

 

YOU WILL NEED:
– leftover risotto
– 2 eggs
– 2 tbsp finely chopped green herbs
– Japanese breadcrumbs
– a dash of sunflower oil

 

Dessert met bosbessen recept daphne's diary

 

Ingredients:

(to serve 2)

–       500 g yoghurt

–       8 tbsp lemon curd

–       2 handfuls of forest fruits

 

Divide half of the yoghurt between two glasses. Spoon the lemon curd on top. Then pour the remaining yoghurt over the lemon curd. Garnish the dessert with forest fruits. Decorate the dessert with edible flowers if desired.

 

Romige wortelsoep recept daphne's diary

 

Ingredients:

–       2 tbsp sunflower oil

–       1 onion

–       clove of garlic

–       1 cm ginger

–       1 kg large carrots

–       1 orange

–       200 ml coconut milk

–       700 ml water

–       1 large vegetable stock cube

–       salt and pepper

–       croutons

–       parsley

 

Chop the onion and grate the ginger. Heat the oil in a large soup pan and fry the onion and ginger for around five minutes. Wash and slice the carrots. Chop the garlic finely. Fry the carrots and garlic in the pan too. Add the coconut milk, water and vegetable stock cube, then bring everything to the boil. Leave to cook for a quarter of an hour. Puree the soup with a hand blender. Squeeze the orange and stir the juice through the soup. Season with salt and pepper. Garnish the soup with some croutons and parsley.

 

 

Lots of love and have a nice day, see you soon! Daphne
X