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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

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...

Jacques Reymond: Chicken with vin jaune from the Jura


You'll need

50 gm dried morels (see note) 50 ml hazelnut oil 1 1.8kg chicken, cut into 4 pieces 100 gm (2/3 cup) seasoned plain flour 40 gm butter, coarsely chopped 1 onion, thinly sliced 1 carrot, thinly sliced 1 celery stalk, thinly sliced 4 garlic cloves, lightly crushed 150 ml vin jaune (see note) 300 ml pouring cream To serve: steamed rice and chervil sprigs

Method

  • 01
  • Soak morels in cold water until soft (1-2 hours), drain well, making sure there is no grit, set aside.
  • 02
  • Preheat oven to 180C. Heat a casserole over medium-high heat, add two-thirds hazelnut oil. Dust chicken in seasoned flour, shake off excess, add to pan, seal on all sides until golden (6-8 minutes), remove and set aside. Add butter and remaining hazelnut oil to casserole, add vegetables and garlic, stir occasionally until tender (5-6 minutes). Place chicken pieces on top of vegetables, cover with a lid, bake 20 minutes, then remove casserole from oven. Remove vegetables (discard), leaving chicken in casserole.
  • 03
  • Place casserole over medium-high heat, add vin jaune and reduce by two-thirds (2-3 minutes), add cream and morels, gently simmer for 10 minutes. Cover with a lid, turn off the heat, stand for 10 minutes. Scatter with chervil and serve with steamed rice.
Note We used fresh morels but dried morels are more readily available. Alternatively, substitute button mushrooms (you’ll need 400gm; omit step 1). Vin jaune is a yellow wine from the Jura. If unavailable, substitute 100ml dry white wine and 50ml dry sherry.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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