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What’s in Daphne’s Diary 8

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
-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.



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
-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:


– 4 tbsp soy sauce

– 2 tbsp honey

– 2 tbsp white wine vinegar

– 150 ml olive oil

– 2 spring onions

– 1 tsp black pepper

– 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.


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


Dessert met bosbessen recept daphne's diary



(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



–       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.



Koekjessandwich met roomijs recept daphne's diary



–       vanilla ice cream

–       chocolate-chip cookies

–       chocolate drops


Take the ice cream out of the freezer a few minutes before using it, so it softens slightly. Place a scoop of ice cream between two cookies. Pour the chocolate drops into a bowl and roll the side of the cookie sandwich through the bowl.


Tulbandtaartje met suikerglazuur recept daphne's diary



–       150 g flour

–       150 g sugar

–       5 eggs

–       salt

–       240 ml water

–       110 g icing sugar


Preheat the oven to 160 °C. Add the sugar, eggs and a pinch of salt to a bowl. Mix for four minutes with the beater, on the highest setting. Then beat for a further two minutes on the lowest setting, to form a smooth batter. Add the flour and fold this through the mixture. Pour the dough into a greased bundt tin. Bake the cake for 40 minutes in the oven. Then allow this to cool fully. Make the icing. Take a bowl and combine the water with the icing sugar. Pour the icing carefully over the cake. I decorated the cake with some pink flowers.



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

-World map poster (colour in the places you have been, or the places you would like to go)
-Cake boxes
-Sticker sheet
-Polaroid photo frames
-Vintage interior
-Butterfly giftbox
-Recipe cards
-Scrapbook paper

This new edition is in stores from the 29th of August (U.K. only) and you can find it in our online shop.


mueslirepen zelf maken



For eight bars you will need:

Ingredients for basic bar:

– 200 g oats

– 2 handfuls of nuts

– 5 tbsp spelt flour

– 100 ml honey

– 100 ml coconut oil

– 2 tsp vanilla extract

– pinch of salt


Ingredients for flavor:

– coconut

– blueberries

– walnuts

– almonds

– raspberries

– dates


Preheat the oven to 175°C. Add the oats, nuts and flour together in a bowl. Sprinkle in a pinch of salt. Stir all this together well. Melt the coconut oil, the honey and the vanilla extract in a pan. Combine the two mixtures.

Cover the baking tray with baking paper. This is the time to add your favourite flavour to the mixture. Sprinkle some of these ingredients on the top too. Bake for 20 to 25 minutes, so the bars are a nice golden brown.

Once it’s baked, you can score out bars in the shape and size you like. And when they are fully cooled, remove them from the baking tray. Cut the bars along the scores and they’re ready! I keep them in the freezer. Then each morning I pack two bars for everyone. Yum!

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