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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.

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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.

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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.

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

Arroz a banda


You'll need

  Arroz 500 gm very ripe tomatoes 160 ml (2/3 cup) olive oil 1 small Spanish onion, thinly sliced 2 cloves garlic, finely chopped 1 red capsicum, seeds removed, finely chopped 1½ tbsp hot Spanish paprika ½ tsp saffron threads, soaked in 1 tbsp hot water 250 gm baby octopus, cleaned 12 (about 250gm) medium green prawns 12 small clams, soaked in cold water 12 small green mussels, beards removed 8 small red mullet fillets, skin on 410 gm (2½ cups) Calasparra rice   Salmoretta 2 ripe tomatoes, halved 1 small Spanish onion, coarsely chopped 2 cloves garlic, finely chopped ½ long red chilli, coarsely chopped 1 tbsp each coarsely chopped flat-leaf parsley and coriander leaves 80 ml (1/3 cup) olive oil 1 tbsp red wine vinegar   Alioli 2 egg yolks 1 clove garlic, finely chopped 1½ tbsp sherry vinegar 150 ml olive oil ½ tsp lemon juice

Method

  • 01
  • For salmoretta, cook tomatoes cut-side up under a hot grill until scorched and process in a food processor with onion, garlic, chilli and herbs until finely chopped. With motor still running, add oil in a thin, steady stream and process until amalgamated. Add vinegar and season to taste with sea salt and freshly ground black pepper, pulse to combine and set aside.
  • 02
  • For alioli, combine egg yolks, garlic and vinegar in a small bowl and season to taste. Add oil, a drop at a time, whisking continuously until completely incorporated and you have a thick, glossy mixture. Add lemon juice, mix to combine and adjust seasoning to taste.
  • 03
  • Halve half the tomatoes, then coarsely grate over a bowl to catch juices, grating until you reach the skin, set aside (discard skins). Thickly slice remaining tomatoes and set aside.
  • 04
  • Heat half the olive oil in a heavy-based saucepan or casserole over medium heat, add onion, garlic and capsicum and cook for 10-15 minutes or until very soft, add paprika, saffron and soaking liquid and cook for another minute, stirring until fragrant. Transfer to a food processor and process to a coarse paste. Return to pan, add grated tomato and bring to the boil. Cook for 1-2 minutes, season to taste, then add baby octopus and 1.5 litres cold water, cover and simmer for 10 minutes. Add prawns, clams, mussels and fish, reduce heat to low, cover and cook for 5-6 minutes or until just tender, then remove from heat and keep warm.
  • 05
  • Heat remaining oil over medium-high heat in a 40cm paella pan or large deep-sided frying pan, add sliced tomatoes and cook for 2-3 minutes. Ladle off 1.25 litres of the fish broth, add to tomatoes and bring to the boil. Stir in rice, season to taste and simmer for 15-20 minutes, stirring continuously, remove from heat, cover loosely with foil and stand for 10 minutes. Serve rice first, then seafood and remaining broth with salmoretta and alioli passed separately.

This traditional Spanish dish consists of two courses of rice with seafood broth. The rice is eaten first and the seafood and broth served as a second course. This recipe is adapted from Elisabeth Luard's beautiful book The Flavours of Andalucía.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp white from Rueda.

Featured in

Oct 2007

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