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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.

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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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Esqueixada (Salt cod, tomato, baby red capsicum and olive salad)


You will need to begin this recipe 1 day ahead.

You'll need

6 baby red capsicums 250 gm salt cod, soaked in three changes of water in refrigerator over 24 hours 1 onion, thinly sliced 310 ml (1¼ cups) extra-virgin olive oil 2 vine-ripened tomatoes, peeled, seeds removed and roughly chopped 75 gm (½ cup) black olives 2 hard-boiled eggs, peeled and quartered To serve: crusty bread 180 ml (¾ cup) extra-virgin olive oil, plus extra to serve 60 ml (¼ cup) sherry vinegar

Method

  • 01
  • Preheat oven to 220C. Place baby capsicums on a baking tray and roast for 20 minutes or until tender. Cool slightly, then remove skins and seeds.
  • 02
  • Drain salt cod and dry on absorbent paper. Cut into strips, discard skin and bones, then place in a bowl with onion. Pour 250ml (1 cup) olive oil over and refrigerate, covered with plastic wrap, for 1 hour.
  • 03
  • For dressing, place olive oil and sherry vinegar in a bowl. Season generously with sea salt and freshly ground black pepper and whisk to combine. Set aside.
  • 04
  • Using a slotted spoon, remove salt cod and onion from bowl and place in a separate bowl, discard olive oil. Add tomatoes, capsicum and olives, then drizzle with dressing and combine well. Transfer to a serving plate, add boiled eggs and serve with crusty bread and extra olive oil, if required.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young Hunter Valley semillon.

Featured in

Oct 2007

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