As I was showing you over a month ago, I’m the very happy owner of a few of the best of the best cookbooks around the world (as I’m considering them), among them, being of course the cookbook of Katie Quinn Davies – What Katie Ate: Recipes and Other Bits and Pieces (US version). I couldn’t wait! That’s for sure! As always, I had the book pre-ordered on Amazon and I received it at the same time with Small Plates and Sweet Treats of Aran Goyoaga. I was like a child when I received the books: I had both books in my hands and I didn’t knew which one to start opening and reading first. I was completely euphoric!
As I dived into Katie’s book, I was completely amazed with the wonderful design. Definitively, this book required a titanic work. Chapeau! I simply love all its details: the old and unwound design of the pages, how each page has its own style and Katie’s attention for details is breathtaking; the different typography used to highlight each recipe is amazing! The photographs are spectacular as always, and give special rustic mood to the whole book: colors, hues, vintage touches. Also a very nice detail that I appreciated a lot was the book spine and the interior cover. The inside margins were designed to look as taken from a very old book and all this very consistent and original design, almost gives to the reader the impression that the book smells old!! Pure perfection!
The book is interspersed with good advises and explanation on the recipes, a very nice introduction and tips in the kitchen. The photographs are gorgeous as always, and the recipes are easy to make and very tasty. I immediately started cooking, trying the sticky chicken recipe, next were the pizzas, salads, and sweets. The recipe that I chose to show you today, is one that I prepared for my mother to bring her in Paris. She doesn’t have the opportunity to eat something baked by me so often, so I took this occasion to bring her something tasty and innovative as coming from Katie’s cookbook. And she loved it! The muffins turned out soft and full of flavor from the strawberries, almonds and lemon zest. Actually, the lemon zest was quite refreshing and it added a distinct touch to the muffins. So, just give them a try, you will love them too! And don’t hesitate to buy Katie’s book as it is a realtreasure, is something you want to show to your friends, to your family, and to have it beautifully displayed on your coffee table!
Strawberry, Apple and Almond Muffins (recipe by Katie Quinn Davies from What Katie Ate Cookbook)
Ingredients (makes 12 servings):
1 1/4 cups (156g) self -raising flour
1/2 cup (48g) almond meal
1/2 cup (80g) superfine sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
finely grated zest of 1/2 lemon
large pinch fine salt
2 teaspoons natural vanilla extract
1 stick unsalted butter (113g), melted and cooled
2 large free-range eggs, lightly beaten
1 apple, peeled, cored and cut into small cubes
6 large strawberries, hulled and quartered
handful sliced blanched almonds
1-2 tablespoons light brown sugar
1. Preheat the oven to 400F (200C). Line a 12-cup standard (1/2 cup) muffin tin with paper baking cups or small rounds of parchment paper.
2. Place the flour, almond meal, superfine sugar, baking powder, cinnamon, lemon zest and salt in a bowl and mix well. In a separate bowl, mix together the vanilla extract, melted butter, beaten egg and 3/4 cup warm water. Add the wet ingredients to the dry ingredients and mix with a wooden spoon, then add the apple and gently stir to combine. Spoon the batter into the prepared pan, filling each cup to about three-quarters full.
3. Place the strawberry quarters on top of each muffing, then sprinkle with almonds and brown sugar. As I didn’t had fresh strawberries, I used home-made strawberry jam. Bake for 25-30 minutes or until a skewer inserted in the center of a muffin comes out clean.