As I was showing you over a month ago, I’m the very happy owner 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 sure! As always, I had it pre-ordered on Amazon and I had received at the same time with Small Plates and Sweet Treats of Aran Goyoaga. I was like a child – I had both in my hands and I didn’t knew which one to start open it and read it first. I was completely euphoric!
As I dived into the book of Katie, I was completely amazed by the wonderful concept laid before my eyes, though a concept which required a titanic work of designing such a huge book. Chapeau! I simply loved all the details: the old and unwound design of the pages, each page had its own style and the attention for details is breath taking; the different typography used to highlight each recipe is amazing! The photographs were spectacular as always and very much in the mood of the whole book: colors, hues, vintage touches. Also a very nice detail I appreciated a lot, is the book spine and the interior cover. The inside margins were designed to look as an very old book and all this very consistent and original design, it gives you almost the impression that the book smells old!! Pure perfection!
The book is intersperse 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 tasty. I started cooking immediately, and I went from the sticky chicken to the pizzas, salads, and sweets. The recipe I picked to show you today, I baked 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. They loved it! The muffins were 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 really treasure, is something you want to show to your friends, to your family, 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.