What Katie Ate: At the Weekend by Katie Quinn Davies

Search this book for Recipes »
  • Katie's granola with blueberry compote and yoghurt
    • Categories: Breakfast / brunch; Gluten-free
    • Ingredients: hazelnuts; almonds; sunflower seeds; pumpkin seeds; light agave nectar; dried cranberries; dried blueberries; goji berries; puffed quinoa; chia seeds; yoghurt; blueberries; limes
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    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Cooking for 1 or 2; Vegan
    • Ingredients: kiwifruits; cooking apples; kale; mint
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    • Categories: Breakfast / brunch; Entertaining & parties
    • Ingredients: cherry tomatoes; fresh sardines; rice flour; lemons; eggs; sourdough wholegrain bread; tarragon vinegar
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Dessert; Entertaining & parties; Gluten-free
    • Ingredients: buckwheat flour; ground cinnamon; buttermilk; light agave nectar; crème fraîche; cherries; slivered almonds; frozen sour cherries; Dutch-process cocoa powder
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    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; shiitake mushrooms; Swiss brown mushrooms; thyme; baby spinach; Emmental cheese
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    • Categories: Cakes, small; Breakfast / brunch; Snacks
    • Ingredients: mandarin oranges; plain flour; ground cinnamon; eggs; butter; orange flower water; pistachio nuts; poppyseeds
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    • Categories: Egg dishes; Breakfast / brunch; American
    • Ingredients: potatoes; onions; garlic; duck eggs; egg yolks; spring onions; chorizo sausages; Worcestershire sauce; white pepper; anchovies
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    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: frozen sour cream shortcrust pastry; eggs; prosciutto; Gruyère cheese
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    • Categories: Pies, tarts & pastries; Breakfast / brunch
    • Ingredients: honey; maple syrup; ground ginger; ground cinnamon; vanilla bean paste; almonds; cooking apples; egg yolks; butter; wholemeal flour; plain flour
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    • Categories: Egg dishes; Breakfast / brunch; Mexican
    • Ingredients: onions; minced beef; chipotle chile sauce; tinned tomatoes; coriander leaves; eggs; jalapeño chillies
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Gluten-free; Vegetarian
    • Ingredients: buckwheat flour; milk; ricotta cheese; baby spinach; spring onions; mint; pine nuts
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: tomatoes; burghul; pumpkin seeds; flaked almonds; mint; basil
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    • Categories: Dressings & marinades; Salads; Sauces, general; Egg dishes; Main course; Side dish
    • Ingredients: cooking apples; baby potatoes; radishes; eggs; watercress; hot-smoked ocean trout; lemons; apple cider vinegar; dry cider (alcohol); white pepper
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    • Categories: Salads; Dressings & marinades; Main course; Side dish
    • Ingredients: figs; light agave nectar; pecans; peaches; prosciutto; blue cheese; watercress; mint; crème fraîche; lemons
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  • Noodles with prawns and pickled cucumber
    • Categories: Chutneys, pickles & relishes; Dressings & marinades; Salads; Lunch; Main course; Japanese
    • Ingredients: prawns; soba noodles; mirin; red chillies; tamari; brown rice vinegar; fish sauce; caster sugar; fresh ginger; black sesame seeds; cucumbers; nori flakes
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    • Categories: Salads; Main course; Side dish; Vegan; Vegetarian
    • Ingredients: red quinoa; ground cinnamon; tinned chickpeas; red onions; green chillies; mint; dried cranberries; almonds; lemons; baby spinach; Champagne grapes
    • Accompaniments: Pomegranate chicken
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    • Categories: Salads; Main course
    • Ingredients: soba noodles; pepper; balsamic vinegar; beef eye fillets; pine nuts; rice bran oil; wild rocket; pecorino cheese
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: cherry tomatoes; green chillies; pine nuts; red onions; parsley; basil; mint; rocket; feta cheese; lemons; wholegrain farro
    • Accompaniments: Spiced lamb with lemon
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    • Categories: Dressings & marinades; Salads; Side dish; Entertaining & parties
    • Ingredients: pancetta; pasta shells; sweetcorn on the cob; red onions; green capsicums; red capsicums; yellow capsicums; cucumbers; cherry tomatoes; pitted green olives; salted capers; pine nuts; black chia seeds; basil; apple cider vinegar
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    • Categories: Salads; Side dish; Middle Eastern; Vegan; Vegetarian
    • Ingredients: couscous; flaked almonds; tinned chickpeas; ground cumin; lemons; pomegranates; mint
    • Accompaniments: Indian-spiced lamb cutlets
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: black rice; sweetcorn on the cob; cherry tomatoes; spring onions; parsley; mint; chia seeds; limes
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  • Spiced pumpkin and apple soup with bacon
    • Categories: Soups; Entertaining & parties
    • Ingredients: pumpkin seeds; cumin seeds; coriander seeds; dried sage; butternut pumpkins; cooking apples; bacon; onions; chicken stock; goat cheese
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    • Categories: Soups; American; Vegan; Vegetarian
    • Ingredients: carrots; fennel seeds; onions; celery; fresh ginger; thyme sprigs; vegetable stock
    • Accompaniments: Walnut bread
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    • Categories: Soups; American
    • Ingredients: clams; bacon; onions; fennel seeds; fish stock; thyme sprigs; bay leaves; waxy potatoes; milk; cream; white fish fillets
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    • Categories: Soups; Winter; Vegan; Vegetarian
    • Ingredients: tomatoes; red capsicums; red onions; garlic; celery; long red chillies; harissa paste; tinned tomatoes; smoked paprika; vegetable stock; tinned lentils; tinned chickpeas
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Notes about this book

  • jeremyandkathleen on January 02, 2019

    Have had a number of attempts at the wasabi straws with salmon dipping sauce. The sauce was very tasty though the texture quite wet (perhaps aggravated by our summer temps) but we weren't won over by the straws...the texture was good but there was no evidence of wasabi. To be fair I started very hesitantly with the amount of wasabi, just one teaspoon, as three teaspoons seemed a bit confronting. One teaspoon didn't do it so I 'upped the anti'. With each consecutive attempt I added another teaspoon but with very little effect. A replacement tube of wasabi didn't seem to make any difference. Perhaps the fact that I'm using a commercial paste is a contributing factor but that is all I have access to. For our next attempt we'll add the wasabi to the salmon dipping sauce!

  • spoulos on March 02, 2015

    I agree on pomegranate chicken, very nice

  • Trea on February 14, 2015

    Am enjoying this cookbook. The salads and pomegranate chicken have become a favourite in our house.

Notes about Recipes in this book

  • Burghul and herbs with semi-dried tomatoes

    • Astrid5555 on August 09, 2015

      This was very good, however the ratio of bulgur to the other ingredients is off. 2/3 of bulgur would be sufficient. I also added lime juice and olive oil to make it more of a salad like side dish. My vegan dinner guest enjoyed it very much!

    • texannewyorker on September 24, 2016

      This was really good eaten the day I made it, but leftovers were disappointing for some reason. The tomatoes got a little slimy-tasting. ??? But, it's a great balance of flavors and textures - loved the almond crunch.

  • Mushroom and caramelised onion quesadillas

    • Astrid5555 on August 06, 2015

      Next time I would let the onions caramelize without adding balsamic vinegar and sugar, don't like the acidity. However, the onion and mushroom combination is very good.

  • Spaghetti with almond, mint and basil pesto

    • Melanie on April 28, 2015

      Loved the play on standard basil pesto in this dish. Made with plenty of fresh herbs from the garden, this was a perfect weeknight dish, even using a mortar & pestle to make the paste.

  • Vanilla panna cotta with rhubarb and rose compote

    • Melanie on April 28, 2015

      Delicious and a big hit. I doubled the recipe for a dinner party without any problems. I made some slight changes, creating a berry jelly instead of the rhubarb, by simmering fresh blackberries with some moscato before straining.

  • Apple and blackberry hazelnut crumble squares

    • Melanie on May 03, 2015

      Made using fresh blackberries from our garden a few months ago. Tastes fantastic when freshly baked but doesn't keep well, so only make if you are able to share with others.

  • Sweet potato and cauliflower curry

    • Melanie on April 28, 2015

      Made the Malaysian curry powder from scratch so elected to substitute the fresh curry powder for all the spices used in this dish (due to similarity in flavour). Easy to prepare and tastes good, this is healthy comfort food (and not something that I would be likely to serve to guests).

  • Quinoa and grape salad

    • Melanie on April 28, 2015

      Delicious! Made this ahead for work lunches during the week and wouldn't hesitate to repeat. Quite sweet with the grapes (used halved black grapes) and cranberries however the mint helps to keep the flavour fresh.

  • Sweetcorn, black rice and chia salad

    • Melanie on April 28, 2015

      Another winner. Next time I think I will add an extra lime to help boost the flavour slightly. Substituted chives for the spring onions which worked well.

  • Carrot and ginger NYC soup

    • Melanie on March 30, 2016

      Delicious, I enjoyed the flavours of ginger and fennel through this.

  • Roast tomato, lentil and chickpea soup

    • Melanie on September 28, 2015

      I enjoyed the flavour of this - warm / spicy notes of harissa with tomato and capsicum. Tinned chickpeas and lentils stirred through at the end added great texture.

  • Indian-spiced lamb cutlets

    • texannewyorker on September 24, 2016

      This was quite good! I didn't marinate as long as suggested (about 4 hours or so) and it was long enough, I felt.

    • e_ballad on October 17, 2018

      A good marinade, but likely be better if a blender/processor was used for the herbs & spices as the herbs didn’t stick to the meat during cooking, despite cutting very finely.

  • Mexican beef and eggs

    • texannewyorker on September 24, 2016

      This is so delicious! I found my beef mixture thickened faster than the recipe instructed, which was fine. Surprisingly it reheats quite well!

  • Baby eggplant with harissa and garlic

    • texannewyorker on September 24, 2016

      Loved this one! The harissa comes through but doesn't blow your head off. I roasted them the minimum amount stated in the recipe, and regretted not leaving them in a few minutes longer. Delicious and so easy!

  • Chipotle, lime and jalapeno ribs

    • NikkiPixie on April 28, 2015

      One of the top three recipes I've made in my whole life. Of course, it totally depends on your choice of chipotle sauce, make sure it's a good one.... I used Bufalo. Utterly divine.

    • raybun on March 20, 2016

      I have made these countless times since getting the book. I second NikkiPixie, one of my top 3 recipes of all time!

  • Couscous with spiced chickpeas and pomegranate

    • NikkiPixie on September 03, 2015

      This was very nice, the pomegranate seeds were awesome in it. The chickpeas need a bit more "spice" though, perhaps some cayenne??

  • Roast pork with cider and maple syrup

    • e_ballad on August 09, 2019

      Quite easy to put together. Katie does pre-warn you that she likes stuffing, but geez this recipe made a huge amount. You could easily halve the quantity & still have some leftovers.

  • Slow-roasted pork ragu

    • e_ballad on March 04, 2018

      Taking 6 hours to prepare, this is a good ragú, but for that kind of commitment, it needs to be amazing to have a repeat outing.

  • Chia-seed quiche with ocean trout and potato

    • e_ballad on August 23, 2016

      A great recipe that can be modified to include whatever you've got hanging about. Aside from the first time around, only ever use hot-smoked salmon or trout. Similarly, we don't often have cabbage on hand, so we substitute kale or silverbeet. I would recommend reducing the blind bake cooking time for the pastry - if kept to the times indicated, would end up with charcoal!

  • Spiced cauliflower cheese with crunchy topping

    • e_ballad on August 11, 2018

      A very tasty version of the old-school cauliflower cheese. This will be our go-to version now!

  • Crunchy chicken with sweet-salty dipping sauce

    • e_ballad on October 09, 2019

      Fairly underwhelmed by these. The crumb was a bit meh despite the ingredients turning to mush under the chicken.

  • Mandarin, pistachio and poppy-seed muffins

    • e_ballad on August 08, 2020

      Fantastic. These are really different, with largeish chunks of mandarin, which almost caramelise as they bake.

  • Spiced pumpkin and apple soup with bacon

    • e_ballad on April 10, 2020

      Absolutely delicious.

  • Katie's pasta salad

    • bwhip on April 26, 2018

      One of our favorites. We’ve made it several times and it’s always great. Makes a big batch, but that’s okay because the leftovers are wonderful too. Lots of ingredients, but pretty simple to throw together on a weeknight.

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Reviews about this book

  • Associated Press by J. M. Hirsch

    Best cookbooks of 2015: ...beautifully photographed (no shock since that's her day gig) and the recipes are truly appealing.

    Full review
  • ISBN 10 1921383712
  • ISBN 13 9781921383717
  • Linked ISBNs
  • Published Oct 29 2014
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

What Katie Ate at the Weekend takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a couple or a crowd. Entice your guests with Katie's refreshing take on flavour-packed pizzas, salads, tapas, cocktails and decadent desserts.

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