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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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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.

Momofuku's steamed buns

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.

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Easter Baking Recipes

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.

Potato and white bean purée


You'll need

200 gm dried cannellini beans, soaked overnight in plenty of water, drained (see note) 800 gm Dutch cream potatoes (about 5), skin on, scrubbed 150 ml pouring cream 80 gm butter, coarsely chopped

Method

  • 01
  • Combine beans and plenty of cold water in a saucepan, simmer gently over medium heat until tender (25-30 minutes), drain and process in a food processor to a smooth paste. Return to pan and set aside.
  • 02
  • Meanwhile, place potatoes in a large saucepan of cold salted water. Bring to the boil over medium-high heat, reduce heat to medium and simmer until tender and a skewer inserted meets no resistance (15-20 minutes). Drain and, when cool enough to handle, peel and pass through a moulis into bean purée (or mash well, then add to bean purée).
  • 03
  • In a separate saucepan, heat cream and butter together until simmering, gradually add to potato mixture and mix until smooth. Season to taste and serve immediately with braised lamb shoulder.
Note You could substitute dried cannellini beans with 800gm drained canned cannellini beans. Process, without cooking, in a food processor to a smooth paste.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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