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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

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Burghul pilaf


You'll need

½ cup extra-virgin olive oil 2 onions, finely chopped 1 red capsicum, seeded and finely chopped 2 tsp capsicum purée (see note) 2 vine-ripened tomatoes, peeled and finely chopped 500 gm coarse burghul, rinsed and drained 2 cups hot chicken stock or hot water

Method

  • 01
  • Heat olive oil in a large, heavy-based saucepan, add onions and cook over medium heat for 3 minutes or until soft. Add capsicum and cook for another 3 minutes, add capsicum purée and stir to combine. Add tomatoes and cook for another 2 minutes or until soft.
  • 02
  • Add ½ cup cold water and simmer for 10 minutes, then add drained burghul, stir to combine and cook for 2 minutes Add hot stock, bring to the boil and season to taste with sea salt and freshly ground black pepper. Cook, covered, over low heat for 10-15 minutes or until burghul is tender and liquid is absorbed.

Note Capsicum purée, salca in Turkish, is available from Middle-Eastern food stores.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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