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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

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Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Falsomagro


You'll need

1 beef girello (1.5kg), butterflied (see note) 2 tbsp finely grated parmesan 5 slices of mortadella 10 large spinach leaves, washed, stems trimmed and discarded 5 hard-boiled eggs, peeled 185 ml (¾ cup) olive oil 1 onion, finely chopped 1 stalk of celery, finely chopped 1 small carrot, finely chopped 1.6 kg canned chopped tomatoes 2 fresh bay leaves

Method

  • 01
  • Lay beef on a work surface with the longest side horizontal to you and the cut side facing up. Scatter with parmesan, lay the mortadella along the centre, overlapping slightly, top with spinach leaves and then the whole eggs. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Take the side of meat closest to you and, using two hands, roll it over the top of the stuffing, holding firmly to create a roll. Using kitchen string, tie the ends and secure at intervals approximately 6cm apart.
  • 03
  • Heat 60ml olive oil in a large saucepan. Add onion, celery and carrot and cook over low-medium heat until beginning to brown (5-6 minutes). Add tomatoes and bay leaves and simmer for 10 minutes.
  • 04
  • Meanwhile, heat remaining olive oil in a large frying pan over high heat and cook the meat on all sides until browned (3-5 minutes). Remove beef and add to tomato mixture, then cover and cook over low heat, turning occasionally, until tender (1¼-1½ hours). Remove beef, thickly slice and serve with sauce spooned over and baked fennel to the side.
Note Girello is also known as eye of round. It is a lean cut from the beef round primal, which is taken from the beef hind quarter. Make sure the girello is flattened as much as possible when butterflied. You can ask your butcher to do this for you.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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