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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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Momofuku's steamed 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.

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.

Barbecued squid, endive and olive salad with romesco sauce


You'll need

  Salad 600 gm baby squid, cleaned with tentacles reserved, cut into 8mm-thick slices 2 tbsp olive oil 1 tsp sweet Spanish paprika ¼ tsp dried chilli flakes 2 red capsicum, roasted until skins blacken and blister, peeled, seeded and thinly sliced 150 gm baby endive 2 vine-ripened tomatoes, cut into thin wedges 60 gm (1/3 cup) Ligurian or other small black olives 6 anchovy fillets   Romesco sauce 2 large vine-ripened tomatoes 2 fresh long red chillies ¼ tsp sweet spanish paprika ¼ cup extra-virgin olive oil 50 gm (1/3 cup) hazelnuts, lightly roasted and peeled 1 red capsicum, roasted until skin blackens and blisters, then peeled, seeded and coarsely chopped 3 cloves garlic, chopped 3 tsp aged red wine vinegar 1 tbsp lemon juice

Method

  • 01
  • For romesco sauce, place tomatoes, chillies, paprika and 2 tsp oil in a bowl, season to taste with sea salt and freshly ground black pepper and toss to coat well. Cook tomatoes and chillies on a hot char-grill plate, turning frequently, for 4-5 minutes or until soft and skins blister. Cool tomatoes and chillies slightly, then peel, seed and coarsely chop. Process hazelnuts in a food processor until finely ground, then add chopped vegetables, garlic, vinegar and lemon juice and process until a paste forms. With motor running, add ¼ cup oil, then season to taste with sea salt and freshly ground black pepper. Transfer to a bowl, cover closely with plastic wrap and refrigerate until needed. Makes about 1 2/3 cups.
  • 02
  • Place squid, olive oil, paprika and chilli flakes in a bowl, season to taste, then toss to combine. Char-grill or barbecue squid over high heat for 40 seconds on each side (large tentacles will take slightly longer to cook) or until just opaque.
  • 03
  • Add capsicum, endive, tomatoes, olives and anchovies to squid, season to taste and toss gently to combine. Divide salad among shallow bowls, then drizzle with romesco sauce and serve, with remaining sauce passed separately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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