LifestyleRecipes

We want to eat What Katie Ate

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Katie is the beautiful, stylish author of the fabulous food blog What Katie Ate, which is now a book of the same title (Collins, £25). It helps that she is a photographer of no mean skill, and that she has that knack of styling food just-so: all distressed chopping boards, chipped vintage crockery, cutlery artfully askew. If only, if only our pancake day fodder had looked remotely like this.

We like that you can search her blog by recipe (pasta, baking, breakfast, savoury, sweet – you get the gist). Of course, we made a beeline for ‘quick and easy’ (time, my lovelies, is forever at a premium). And, unusually, my eye was caught by a breakfast dish. Usually, I head straight for simple supper ideas to add to my repertoire (ha. Calling it a repertoire makes it sound far, far grander than it is). I think what I love about this is that it reminds me of our family weekend ritual: breakfast at our lovely local Cafe Rouge (which has the best position for a restaurant and the nicest staff ever) and their French toast with berries and honey (delish). Get a load of this gorgeousness…

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Right, I’m off to buy her book. Because what I really need in my life is another cookbook. And I leave you with Katie’s recipe:

  • 1 Italian Panettone cake
  • 6 eggs
  • 1/2 cup light cream
  • 1/2 cup milk
  • 1 tsp ground nutmeg
  • 1 box frozen berry selection
  • 1 punnet or large handful fresh cherries
  • 1 tub natural or Greek yoghurt
  • Runny honey or maple syrup
  • Cinnamon sugar
  1. In a bowl add the eggs, cream, milk and ground nutmeg, whisk to combine well. Pour into a large, wide bowl and set aside.
  2. Slice Panettone into 1 inch slices and dip into the egg mixture. Place into a hot frying pan and cook over low-medium heat for 20-30 seconds then flip over and cook for a further 30 seconds on second side before flipping and repeating process once more until bread is browned and egg cooked.
  3. Place onto a serving plate, spoon 2-3 tbsp berries on bread, scatter a few cherries (stones removed) on top. Dollop yoghurt onto fruit, drizzle with some honey and a sprinkling of cinnamon sugar.
  4. Serve warm.

All images by Katie Quinn Davies from What Katie Ate 

 

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