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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.

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.

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

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Adriano Zumbo: Candy cane macarons


You'll need

150 gm almond meal 150 gm pure icing sugar, sieved 150 gm caster sugar 110 gm eggwhite (about 3 eggwhites) ¼ tsp red food colouring, or to taste   Candy cane ganache 125 gm white chocolate, finely chopped 20 gm coarsely crushed candy canes (about 2 small) 75 ml pouring cream ½ tsp peppermint essence 45 gm butter, coarsely chopped

Method

  • 01
  • Preheat oven to 140C. Sieve almond meal and icing sugar into a large bowl, set aside. Combine caster sugar and 40ml water in a saucepan, stir over medium-high heat until sugar dissolves, then bring to the boil and cook until mixture reaches 121C on a sugar thermometer (4-5 minutes). Meanwhile, whisk half the eggwhite in an electric mixer on medium speed, then, whisking continuously, gradually add syrup in two places to avoid syrup pooling in bottom of mixing bowl. Whisk until lukewarm (3-4 minutes), then add to almond meal mixture. Add remaining eggwhite and fold to combine.
  • 02
  • Divide mixture between two bowls and add red food colouring to one bowl, folding to combine and colouring to your liking. Slap excess air out of white mixture with a spatula. Lay a piping bag fitted with a 1cm plain nozzle on its side, fill one side with white mixture and the other side with red mixture. Pipe half the mixture into 8cm-long right-facing candy cane shapes on baking trays lined with baking paper. Pipe remaining mixture into 8cm-long left-facing candy cane shapes, firmly tap trays on work bench to expel excess air, then stand until a skin forms and mixture doesn’t stick to your finger when touched (45 minutes-1 hour). Bake in batches until firm and tops are set (10-12 minutes), then cool on trays.
  • 03
  • Meanwhile, for candy cane ganache, place chocolate in a heatproof bowl, set aside. Cook candy canes without stirring in a small frying pan over medium-high heat until caramelised (4-5 minutes). Meanwhile, warm cream in a small saucepan over medium heat, add to candy canes, shake pan until combined (10-15 seconds). Add to chocolate with peppermint essence, stir to combine, then stir in butter. Stand until ganache reaches spreadable consistency (1-1¼ hours), spoon into a piping bag fitted with a 9mm plain nozzle and pipe on flat sides of right-facing candy cane macarons. Sandwich with left-facing candy cane macarons and stand until set (10-15 minutes). Candy cane macarons will keep in an airtight container for up to 2 days but are best eaten on day of making.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

”Every Christmas, the one lolly that’s left in the house is candy canes. I was thinking about how to make them more interesting to eat, so I caramelised them and made them into ganache, and then the ganache became the filling for these macarons.”

See our Christmas desserts slideshow for more holiday favourites.


At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

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