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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

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.

Rotolo of beetroot leaves and ricotta


You'll need

400 gm (leaves of 3 bunches) beetroot leaves, trimmed and washed (see note) 400 gm baby spinach leaves 350 gm ricotta, coarsely crumbled 2 tbsp olive oil 1 cup (about 2 bunches, loosely packed) marjoram leaves 180 gm butter onions, finely chopped 2 cloves garlic, finely chopped 20 gm (¼ cup) finely grated parmesan, plus extra to serve 1 pinch freshly grated nutmeg For dusting: semolina flour ½ lemon, juiced   Pasta dough 250 gm “00” flour (see note) 2 free-range eggs

Method

  • 01
  • For pasta dough, sift flour and a pinch of salt onto a clean bench. Make a well in centre, add eggs and using a fork gradually work eggs into flour until combined. Knead dough for 10 minutes or until smooth and elastic. If the dough is sticky add more flour. Wrap in plastic and rest for 30 minutes.
  • 02
  • Preheat oven to 220C. Blanch beetroot and spinach leaves in boiling salted water for 30 seconds, drain and refresh under cold running water. Drain well, squeeze out excess water and coarsely chop. Set aside.
  • 03
  • Scatter ricotta over a greased and lined oven tray, drizzle with 1 tbsp olive oil, season to taste. Bake for 15 minutes or until starting to brown.
  • 04
  • Coarsely chop half the marjoram leaves and set aside. Melt 1 tbsp butter in a large frying pan over medium heat, add onion and garlic and cook for 10 minutes. Add beetroot and spinach leaves, chopped marjoram and season to taste. Reduce heat to low and cook for 5 minutes or until heated through. Cool and combine with ricotta, parmesan, nutmeg and season to taste.
  • 05
  • Using a pasta machine with rollers at widest setting, feed dough, lightly dusted with semolina flour, through rollers. Fold dough in half lengthways, feed through rollers again, repeating until smooth, reducing settings notch by notch until dough is translucent and 2mm thick. Cut pasta sheets into 40cm lengths, join 3 side by side, brushing long edges with water and overlapping slightly, then press to join edges to form a single piece about 40cm square.
  • 06
  • Carefully place pasta sheet on a clean non-fibrous tea towel. Spread ricotta mixture evenly over pasta, leaving a 10cm strip at edge farthest away from you. Starting with the edge closest to you, roll pasta in the tea towel away from you firmly to enclose pasta and filling. Secure ends of tea towel with string and at regular intervals to ensure it keeps its shape during cooking.
  • 07
  • Line a 10cm deep baking dish or fish kettle with a clean tea towel, then place the rotolo on top. Cover with cold water and bake for 40 minutes. Using tongs carefully transfer the rotolo to a chopping board or platter. Unwrap tea towel and using a sharp knife cut rotolo into 6 slices.
  • 08
  • Meanwhile, melt butter in a frying pan over high heat, add remaining marjoram leaves and cook for 3 minutes or until marjoram is crisp and butter browned. Remove from heat and add lemon juice. Place rotolo slices on plates, drizzle with butter, scatter with parmesan and serve.
Note If beetroot leaves are unavailable, substitute with baby spinach. "00" flour is commonly used for making pasta and is available from select delicatessens and speciality food stores.

"I ate at Fifteen Melbourne this week and was served a rotolo as the second course in the degustation, which was heavenly. Could you please ask chef Tobie Puttock for the recipe?"
Julie Hodges, by email

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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