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Cookies for mum


You will need:

– 250 g flour

– 200 g sugar

– pinch of salt

– 1 sachet of vanilla sugar

– 200 g butter

– red M&Ms

– chocolate chips


Add the flour, sugar, salt and vanilla sugar to a bowl. Cut the butter into small cubes and add these too. Knead to form a supple dough. Cover the bowl with some foil and leave it to stand in the fridge for 30 minutes. In the meantime, preheat the oven to 160 °C. Sprinkle the worktop with flour and cover the baking sheet with baking paper. Roll the dough out into a sheet around half a centimetre thick. Use a cookie cutter to stamp out cookie shapes and arrange these on the baking sheet. Decorate the cookies with the chocolate drops and red M&Ms. Bake the cookies for 20 minutes until golden brown.


What started as a hobby for Tamsyn has developed to become her greatest passion: providing others with inspiration for their home interiors. She gives vintage items and flea-market finds a new lease of life. Since 2012, Tamsyn has had a blog, where she writes about her latest acquisitions and offers tips on how to make your own house cosier.



Have you always been interested in interiors?

“I’ve always liked styling my own house. Over time, I realised I was spending so much time on it that I wanted to turn it into my work.”
And how did you start doing that?

“In the summer of 2016, I took a really big step. It was very exciting. I gave up my office job to become a freelancer. I did everything, styling other people’s interiors, giving workshops and speaking at events. Just as long as it was all related to vintage and interiors. And now I’m even sending my own photographs to your magazine!”


You can read her story in Daphne’s Diary 1-2018.






You can find this poem and two more in Daphne’s Diary 2 – 2018.


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)


– 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.

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


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