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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

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.

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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...

Char-grilled asparagus and mozzarella salad with warm caper vinaigrette


You'll need

1/3 cup firmly packed flat-leaf parsley leaves 1/3 cup extra-virgin olive oil 1/3 loaf Italian-style bread, crusts removed, cut into 2cm cubes 3 bunches of thick-speared asparagus, ends trimmed 3 balls (125gm each) buffalo mozzarella, coarsely torn 2 cups snowpea tendrils or rocket leaves 2 tbsp salted capers, rinsed, soaked in water for 15 minutes, then drained 1 tbsp lemon juice 1 tbsp finely chopped chives

Method

  • 01
  • Place parsley in a small bowl, cover with boiling water, drain immediately, refresh in iced water, then drain again and squeeze out excess water. Process parsley and 1/3 cup olive oil in a food processor until very finely chopped, then transfer to a small frying pan.
  • 02
  • Place bread on an oven tray, drizzle with 1½ tbsp olive oil and cook at 190C for 10 minutes or until golden. Brush asparagus lightly with a little olive oil, then char-grill or barbecue, in batches, for 1-2 minutes on each side or until lightly charred and tender. Transfer to a large bowl, add toasted bread, mozzarella and snowpea tendrils.
  • 03
  • Add capers to oil mixture in frying pan and cook over medium heat until just sizzling, add lemon juice and chives, then remove from heat. Season to taste, then pour over salad and toss gently to combine. Serve immediately.

At A Glance

  • Serves 4 people
Easter
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At A Glance

  • Serves 4 people

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