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What Katie Ate: Recipes and Other Bits and Bobs by Katie Quinn Davies

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Notes about this book

  • Eat Your Books

    Corrections listed on the publisher's website. An EYB note has also been made on each affected recipe.

Notes about Recipes in this book

  • Buttermilk crepes with citrus compote

    • Melanie on September 27, 2013

      I didn't make the full recipe for these however I have attempted parts. I made a half batch of the citrus compote and served it for dessert with honey and yoghurt - this was probably too sour though and I don't know if I would make it again. However, I also made a variation of the crepes (plain flour only, lemon with milk instead of buttermilk) which were lovely and soft. Served these with lemon, sugar and blueberries.

    • DulcieD on April 27, 2014

      Have just made the crepes and they were perfectly light and nutty in taste. Substituted buttermilk for milk + vinegar

  • Strawberry, apple and almond breakfast muffins

    • Astrid5555 on June 23, 2013

      Delicious! Loved the cinnamon strawberry combination. The apples made for tender muffins with a crunchy top from the pistachio nuts (no flaked almonds at home) and the sugar sprinkled on top. Will repeat with other berries as well.

  • Bob's toasted muesli

    • Melanie on September 10, 2013

      Good base recipe. I used flaked coconut; increased the almonds to 200g; substituted 100g sesame seeds for the pumpkin and sunflower seeds and skipped the wheatgerm.

  • Orecchiette with roast tomatoes and pecorino cream sauce

    • Melanie on March 25, 2016

      Tasty but very rich, even though I cut the quantity of cream in half.

  • Pearl barley salad with harissa-spiced chicken

    • Melanie on March 25, 2016

      This makes a huge amount - I added a little extra rocket but this was more than four main meals for us. Great flavour and healthy. I would have preferred the broccoli warm.

    • wjjjww on April 26, 2018

      i did keep it kind of on the warm side. steamed the broccoli, sautéed the zucchini AFTER i cut into small cubes. used more almonds. use ALL the green pepper (i didn’t and wish i would have, it gives a nice crunch). more harissa in the salad part, we like it spicy!

  • Quinoa and lentil salad with asparagus, mint and haloumi

    • Astrid5555 on June 23, 2013

      Tasty and healthy side for a BBQ. Substituted grilled chicken breast for the haloumi.

    • Melanie on September 01, 2013

      Lunch winner - doubled and made slight changes for 10 serves for the week. 2C lentils; 2C quinoa (mix red and white); 1 bunch mint; 1 lemon (zest and juice); 1 long red chile; 2 punnets cherry tomatoes; 2 bunches asparagus (quick steam of stem and then grill); 1 cucumber; 2 packets haloumi.

  • Fregola salad with bacon, baby peas and preserved lemon

    • Melanie on December 29, 2012

      Delicious - flavours and textures worked really well together. I skipped the preserved lemon and swapped feta for the ricotta.

  • Apple, ginger and cranberry vodka cocktail

    • Melanie on December 28, 2012

      Might up the vodka next time but this was a great pre-dinner drink for a Christmas catch up.

    • j_h on January 02, 2016

      Better link - http://www.whatkatieate.com/recipes/apple-ginger-and-cranberry-vodka-cocktail/

    • j_h on January 05, 2017

      Great for a mocktail too if you leave out the vodka. I also like to add some mint leaves.

  • Parmesan cookies with roasted tomato and pesto

    • Melanie on December 29, 2012

      Must make these again - these look and taste great with a huge hit of umami! I made these little canapés to have with drinks at a Christmas dinner. I cooked the biscuits and tomatoes the night before so I only had to assemble on the day. I didn't have enough basil so I made a small batch of pesto and mixed it in with the store bought stuff.

  • Madeleine's homemade lemonade cordial

    • DulcieD on April 27, 2014

      Have made this twice, second time I tried to reduce sugar. Mistake as didn't quite have the syrup texture. Kept the strained zest and put into hot cross buns, result!

  • Mini pork, apple and pistachio sausage rolls

    • e_ballad on June 16, 2018

      These were ok, but was expecting more flavour, based on the enthusiastic review below. Mine also had soggy bases, despite cooking for longer than stated in our fan-forced oven.

    • Melanie on March 12, 2016

      These were brilliant, even if tinier than expected. Full of flavour they were a big hit with guests. I pre made the sausage rolls, cooked until they puffed up (and meat was cooked), and then froze before reheating for party.

  • Roast chicken with lemon cream gravy

    • DulcieD on April 27, 2014

      Chicken was perfect, made gravy with 1/3 of cream though and substituted in chicken stock

  • Katie's fish pie with crunchy bacon and leek topping

    • e_ballad on August 14, 2016

      I don't know what I'm doing wrong - tried this twice & got soup both times. Bland soup. Usually love Katie's recipes but this one did not work for me.

  • Creamy macaroni bake with salami and chilli

    • DulcieD on April 27, 2014

      Devine, devine, devine

  • Gourmet chicken wraps with chipotle mayo, chunky salsa and salad

    • Melanie on March 28, 2014

      I made the chunky salsa component of this recipe as part of a mexican spread. I chopped the vegetables slightly smaller than suggested however they still felt too big... the flavours were good but I think the vegetables need to be diced instead.

  • Shepherd's pie with roasted garlic and cheesy mash topping

    • Melanie on March 25, 2016

      Rich winter warming dish.

  • Mushroom and bacon risotto with poached egg

    • e_ballad on August 02, 2017

      Loved this!

  • Sticky chicken with sesame and chilli

    • Emily Hope on March 25, 2013

      This was far too sweet for my taste, and I have a pretty high tolerance for sweetness in savory foods. If I were to make again (which I'm not sure I will), I'd try reducing the sugar and honey by quite a bit.

  • Poached chicken risotto with white truffle oil and tarragon

    • e_ballad on September 10, 2017

      The recipe 'works', but we found this to be very bland despite the truffle oil & tarragon.

  • Eight-hour lamb with Persian feta

    • j_h on March 19, 2016

      The dressing thickens slightly if it sits so if you make it early, make it a little bit thinner

    • Fiona on February 10, 2013

      I've done this dish twice and both times it has turned out really well. I've made it for a family dinner without the feta, there wasn't a scrap left on the plate and for a party dish at Christmas with the feta and got great feedback. The hard part is making sure you leave yourself enough time to get the 8 hours cooking time in.

  • Baby carrots roasted with thyme, hazelnuts and white wine

    • Melanie on July 05, 2014

      Cooking instructions are perfect and I liked the idea of using a parcel to cook the carrots in. Needs a warm plate to come out of the oven onto though as the baby carrots cool very quickly. Made a couple of changes - swapping the white wine & blood orange for a dash of cider vinegar & maple syrup. Next time I will try recipe as suggested though - need the right level of sweet & acidity.

    • e_ballad on March 02, 2017

      This was a lovely side dish. I did use regular oranges. I did need a fair bit longer than the cooking time specified as I had baby carrots that were more 'toddler' than 'baby'.

  • White bean, chickpea and roasted garlic dip

    • Melanie on March 12, 2016

      Roasted garlic while I had a few other things in the oven. After that, it is very quick to pull together in the food processor. Great texture and flavour.

  • Spicy pumpkin with roasted pumpkin seeds and pangrattato

    • RosieB on June 12, 2016

      This was tasty but I cooked the pumpkin for much less time so it didnt go mushy. The pangrattato added a nice crunch.

    • Astrid5555 on October 07, 2013

      Made without pangrattato. Turned out somewhat bitter, which is most likely due to the pumpkin I used and not the recipe itself. Will try again.

  • Super-crunchy roast potatoes

    • jzanger on March 13, 2014

      This is well worth the extra few steps. I used a large enameled cast ion au gratin pan and made about a half recipe. One step I skipped was letting the oil heat in the already-hot pan for several minutes (in the oven).

  • Roasted capsicum and eggplant chutney

    • Melanie on March 12, 2016

      Yet another winner from this book, this was a great accompaniment to cheese and so easy to prepare.

  • Raspberry friands

    • Astrid5555 on August 15, 2013

      Incredibly easy and quick. Used only 2/3 icing sugar, still too sweet for my taste. Made half raspberry, half blueberry friands. Will repeat with even less sugar.

    • Lindgy on July 17, 2014

      An absolute 'crowd pleaser'. Not too sweet if using raspberries.

  • Rhubarb frangipane tart

    • raybun on June 04, 2017

      This was absolutely hands down the most delicious thing I've eaten in a while! The rhubarb was still slightly tart, cutting the sweetness of the frangipane that had a lovely texture. Definitely on the make again list.

  • Blood orange and rosemary cake

    • e_ballad on August 18, 2017

      This was fantastic. I didn't make the glaze as there seemed to be enough going on without it. One of those cakes that improve if left for a day or so.

    • Melanie on October 12, 2014

      Delicious and relatively simple, despite the multiple components that are involved. Be careful with the icing though, if you add too much blood orange it will be far too runny (mine was a very thin glaze but the flavour of the cake was still fantastic).

  • Mocha chocolate mousse with Irish whiskey

    • e_ballad on February 11, 2017

      This is rich, potent stuff. Absolutely loved it!

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  • ISBN 10 1921382740
  • ISBN 13 9781921382741
  • Linked ISBNs
  • Published Sep 26 2012
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

This long-awaited debut cookbook from talented food photographer and keen home cook Katie Quinn Davies features simple, seasonal recipes, including much-loved classics from her blog and plenty of brand new mouth-watering dishes. Featuring Katie's gorgeous photography throughout, this book is a feast for the eyes as well as the palate.



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