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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

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...

Laksa lemak


You'll need

1/3 cup olive oil 400 ml coconut milk 1 tbsp caster sugar 800 ml fish or chicken stock 2 sprigs of Vietnamese mint 400 gm firm white fish fillets, such as snapper or mahi mahi 2 small squid, cleaned and cut into 5mm-thick rings 8 black mussels, scrubbed and bearded 8 medium green prawns, peeled and cleaned leaving tails intact 500 gm hokkien noodles, cooked in boiling water for 1 minute, then drained 250 gm blanched baby green beans To serve: coriander sprigs and lime wedges   Spice paste 2 stalks of lemongrass, outer leaves removed, root ends trimmed and stalks finely chopped 2 cloves of garlic, chopped 1 tsp ground turmeric, or 3cm piece fresh turmeric, peeled and chopped 2.5 cm piece of galangal, peeled and chopped 3 cm piece of ginger, peeled and chopped 5 candlenuts 1 onion, chopped 6 fresh long red chillies, seeded and chopped 2 tsp ground coriander seed 1½ tsp belacan (roasted shrimp paste)

Method

  • 01
  • For spice paste, process all ingredients in a food processor until a paste forms, adding a little water if necessary.
  • 02
  • Heat oil in a heavy-based saucepan, add spice paste and stir over medium heat for 5 minutes or until fragrant. Add coconut milk, sugar, stock and mint and, stirring continuously, bring to the boil. As soon as mixture comes to the boil, reduce heat to low and simmer for 15 minutes.
  • 03
  • Add seafood and cook, covered, just until seafood is cooked through and mussels have opened. Using a slotted spoon, remove seafood and keep warm. Divide noodles, beans and seafood among soup bowls. Ladle hot laksa over, sprinkle with coriander sprigs and serve immediately, with lime wedges passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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