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Hi there! I’m Di.

I'm a 40 something mum living in the suburbs of Melbourne trying to balance the needs of my family, work and spending time on my various passions.

I was born in Norway and raised in Australia. I've always been fascinated with my Scandinavian heritage, especially the baking.

My mum taught me how to bake a cake – the best life skill possible! I'm now teaching my own daughter. We love entering baking contests and have both won prizes.

My Nanna taught me to knit when I was a kid but I never mastered it. At 40 I taught myself how to crochet using YouTube videos.

At high school I learnt how to use a sewing machine and loved it. Of course, not having my own machine, I didn't keep it up. When my sister asked me if I wanted her old Janome, a light switched on and I've been a keen sewist ever since (albeit a slow one).

Growing my own veggies is so satisfying and I love being part of a gardening group. Springtime is my favourite season; planting out seedlings with the promise of homegrown tomatoes, cucumbers and zucchinis.

A backyard plum tree introduced me to the art of jam making and preserving. I'm now the proud owner of two Fowlers preserving units and happily collect jars for jam & pickles. I just finished my second season of home cured olives and I have a sourdough starter called Barry who gives us delicious bread every week.

With so many competing interests, its easy to let things go from time to time.

But that's the dance of life.


Popular posts from this blog

My sister's wedding cake: Kransekake {Recipe}

It seemed like a good idea at the time. Drive to Byron Bay for my sister's wedding so we could transport the wedding cake I'd made her. A six day break where we spent four days in the car. Insane right?

Did I mention I made a wedding cake?

Not your quintessential tiered, fondant creation mind you.  In a nod to our Norwegian heritage, my sister asked me to make a traditional wedding cake called kransekake.

If you haven’t seen one before, kransekake isn’t actually a cake; it’s a tower of eighteen sweet almond macaroon rings – think baked marzipan – ‘glued’ together with royal icing. 

Instead of cutting the cake, the bride and groom lift the top ring.  The number of rings that stay attached to the top ring is supposed to signify how many children the happy couple will be blessed with. 
The rings are then broken up into pieces (starting from the bottom) and served with coffee. 

The dough is a cinch to make but its the baking that brings many a cook unstuck, or should I stay stuck.…

Norwegian Apple Cake {Recipe}

If you’ve been following my blog you’d know that earlier this week I celebrated Norway’s Constitution Day – hip hip hurrah! 

The Norwegian Kitchen is a collection of traditional and new recipes from each region of Norway, presented by the Association of Norwegian Chefs. 

Choosing just one cake recipe was hard but I decided to recreate a popular cake from my own childhood – apple cake.

When I made the cake I thought three apples was a bit excessive and only used two. Once baked I regretted my decision – whilst still di-licious, the extra apple in the centre of the cake as well as on top would have provided a greater apple flavour and a moister cake. Definitely use two green cooking apples – in Australia we would use Granny Smiths.

I made the cake the day of our afternoon tea so it was still slightly warm when served. The leftover cake was popped into an airtight container and consumed over a week. Kept in the fridge it stays quite fresh. To bring out the aromas, gently reheat a cake …

Spread the love - Lemon Butter {Recipe}

You could be forgiven for thinking that there is a strong lemon theme happening on the blog lately. And you'd be right. 

When you have unlimited access to a ridiculously abundant lemon tree - you don't cook with oranges.
Luckily we're all lemon fans here. 
Can I just say categorically that I love lemon butter. It's tart, it's sweet and it makes the most decadent white bread sandwich. 

It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's also pretty easy to make provided you're not in a hurry. If you rush it..... well, you're going to end up with lemony scrambled eggs.
Trust me. I've been there. 

I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.

A good lemon butter should:

have a fresh, delicate …