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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.

Momofuku's steamed buns

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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.

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.

Porcini gnocchi with salsify, peas, asparagus and baby spinach


You'll need

200 gm podded peas (500gm unpodded) 2 bunch of asparagus, trimmed and cut into 3 pieces 1 lemon, juice only 250 gm salsify, trimmed and cut into 1cm pieces (see note) 20 gm butter 2 golden shallots, thinly sliced 50 gm almonds, roasted and halved widthways 250 gm baby spinach, washed and dried   Porcini gnocchi 500 gm rock salt 400 gm desiree potatoes 50 gm dried porcini, soaked in boiling water overnight 125 gm ‘00’ flour (see note) 1 egg, lightly beaten For drizzling: olive oil   Beurre noisette 250 gm unsalted butter, chilled, coarsely chopped ½ lemon, juice only

Method

  • 01
  • For porcini gnocchi, preheat oven to 160C. Spread base of a large roasting pan with rock salt, place potatoes on top and roast until tender and cooked through (1-2 hours). While still hot, halve and scoop out flesh, then pass through a fine sieve or potato ricer into a bowl. Drain mushrooms, pat dry with absorbent paper, finely chop and add to potato with flour and egg. Bring together with hands to form a smooth dough and season to taste with sea salt. Turn onto a lightly floured surface, cut into 4 equal pieces, then roll each into 1cm-thick logs and cut into 1.5cm pieces.
  • 02
  • Bring a saucepan of salted water to the boil. Cook gnocchi in batches until they come to the surface (1-2 minutes), then cook for another 10 seconds. Transfer gnocchi with a slotted spoon to a bowl of iced water. Drain, drizzle with olive oil and set aside.
  • 03
  • Bring a saucepan of salted water to the boil. Blanch peas and asparagus until tender (1-2 minutes), remove and refresh in iced water, then drain and set aside. Bring another saucepan of water to the boil, add lemon juice, season generously with sea salt, add salsify, cook until tender (8-10 minutes), remove and refresh in iced water, then drain and set aside.
  • 04
  • For beurre noisette, melt butter in frying pan over medium heat and cook until golden and nut brown (5-7 minutes). Add lemon juice, season to taste, set aside and keep warm.
  • 05
  • Heat a large non-stick frying pan over high heat. Add butter, then salsify and sauté until golden (2-3 minutes). Add gnocchi and cook until just starting to colour (3-5 minutes). Add asparagus, peas, shallot and almonds, tossing gently to combine, then add spinach and cook, stirring until just wilted. Add beurre noisette, toss to combine, season to taste and serve immediately.
Note Salsify is a root vegetable available from select greengrocers. Substitute with celeriac. ‘00’ flour is a high-gluten flour available from select supermarkets.

“My husband and I stayed at the new Southern Ocean Lodge resort on Kangaroo Island. All the food was fantastic but the porcini gnocchi with salsify, asparagus, peas and baby spinach was very different. Would you ask chef Tim Bourke for the recipe?”
Vicki Minear, Glen Osmond, SA

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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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