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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 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.

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.

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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.

Momofuku's steamed buns

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...

Mussels ‘spanakopita’


You'll need

50 ml vegetable oil 12 large black mussels, scrubbed, beards removed 2 golden shallots, thinly sliced ½ garlic clove, thinly sliced 200 ml white wine 250 ml (1 cup) chicken stock 1 tomato, seeds removed, diced 40 gm canned chickpeas, drained To serve: white anchovies (optional, see note)   ‘Spanakopita’ 50 ml olive oil ½ onion, finely chopped 1 garlic clove, crushed 300 gm baby English spinach 80 gm each of ricotta and feta, crumbled

Method

  • 01
  • For ‘spanakopita’, heat olive oil in a large frying pan and sauté onion and garlic over low heat until soft and translucent (4-5 minutes). Add spinach and cook until just starting to wilt (3-4 minutes). Remove from heat, transfer to a colander and squeeze out excess moisture. Transfer to a bowl and cool, then add cheeses, combine well and season to taste with sea salt. Set aside.
  • 02
  • Meanwhile, heat vegetable oil in a large saucepan. Add mussels, shallot, garlic and wine, then cover and cook over high heat, shaking pan occasionally, until mussels open (3-4 minutes). Drain mussels, reserving 100ml cooking liquid and discard any unopened mussels. Cool, then cover and refrigerate until cold (1 hour).
  • 03
  • Preheat oven to 180C. Fill each mussel with a tablespoon of ‘spanakopita’ mixture, then close shells and tie firmly shut with kitchen string.
  • 04
  • Heat reserved mussel stock, chicken stock, tomato and chickpeas in a saucepan over medium-high heat. Add mussels and bring to a simmer, then bake, covered with lid, until heated through (5-6 minutes). Serve immediately with white anchovies, if desired.
Note White anchovies are available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A Mornington Peninsula chardonnay, such as the 2006 Ten Minutes by Tractor McCutcheon Vineyard.

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