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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.

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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

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Soba noodles with Chinese cabbage, cucumber and young ginger


You'll need

180 gm soba noodles ½ Chinese cabbage, shredded 5 gm (1cm) piece of young ginger, finely grated 1 telegraph cucumber, cut into julienne   Ponzu and sesame dressing 60 ml (¼ cup) tamari soy sauce 3 tsp each mirin and rice wine vinegar 3 tsp bonito flakes 1 tbsp lemon juice, or to taste 2 tsp sesame oil 3 tsp tahini, or to taste

Method

  • 01
  • For ponzu and sesame dressing (see note), combine tamari, mirin, vinegar and bonito in a small saucepan. Bring to a simmer, remove from heat and set aside to cool (5-10 minutes). Strain through a fine sieve (discard solids), stir through remaining ingredients, set aside.
  • 02
  • Meanwhile, cook soba noodles in a saucepan of boiling salted water until just tender (3-5 minutes), drain and refresh under cold running water, then drain well.
  • 03
  • Arrange cabbage on a platter. Combine soba noodles, ginger and dressing in a bowl, toss well to combine and place on top of the cabbage, then scatter over cucumber, spring onion and sesame seeds and serve.
Note Ponzu sauce is available ready-made from Japanese grocers. Substitute 90ml of bottled ponzu if desired, combining it with the sesame oil and tahini to make the dressing.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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