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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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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

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Whole-wheat pasta with almonds, parsley and ricotta


You'll need

50 gm butter 1 tbsp extra-virgin olive oil 60 gm natural almonds, coarsely crushed in a mortar and pestle 3 garlic cloves, finely chopped 1 cup (loosely packed) flat-leaf parsley, finely chopped Zested rind of 1 lemon To serve: finely grated parmesan   Ricotta 2.5 litres (10 cups) milk 30 ml white vinegar   Whole-wheat pasta 160 gm (1 cup) fine semolina 150 gm (1 cup) whole-wheat flour (see note) 1 egg, lightly whisked

Method

  • 01
  • For ricotta, heat milk in a large saucepan over low heat until temperature reaches 90-95C (5-8 minutes). Quickly stir through vinegar, remove from heat and skim curds with a slotted spoon as they rise to the surface. Transfer curds to a muslin-lined colander to drain. Refrigerate until required. Discard excess liquid. Makes about 500gm. Leftover ricotta will keep refrigerated in an airtight container for up to 5 days.
  • 02
  • For whole-wheat pasta, pulse semolina and flour in a food processor to combine. With motor running, add egg, then gradually add 60ml cold water, processing until dough just comes together. Turn onto a lightly floured work surface and knead lightly until smooth, wrap in plastic wrap and refrigerate until required. Divide dough into four pieces, then, using a pasta machine with rollers at widest setting and working with one piece of dough at a time, feed dough through rollers, folding dough and reducing settings notch by notch until you reach the second-last setting and pasta is translucent and 1mm-thick. Cut into 4-5cm rag shapes with a sharp knife, lightly dust with flour and set aside on a floured tray.
  • 03
  • Cook pasta in a large saucepan of salted boiling water over high heat until al dente (1-2 minutes). Drain and keep warm.
  • 04
  • Meanwhile, heat butter and olive oil in a large frying pan over medium heat until foaming, add almonds and garlic and stir occasionally until golden (1-2 minutes). Stir through parsley, lemon rind and pasta and season to taste. Divide pasta among bowls, top with 200gm crumbled ricotta, scatter with parmesan and serve immediately.
Note Whole-wheat flour, available from health food stores, adds a nutty taste to pasta. You can substitute wholemeal flour.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A crisp, nutty, crunchy white like a pinot grigio or arneis.

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