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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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Sweet orange and olive oil doughnuts (Rosquillos)


You'll need

2 eggs 250 ml (1 cup) pouring cream 250 ml (1 cup) freshly squeezed orange juice 1 lemon, finely grated rind only 125 ml (½ cup) olive oil 300 gm caster sugar 950 gm self-raising flour 2 tbsp ground cinnamon For deep-frying: vegetable oil

Method

  • 01
  • Combine eggs, cream, orange juice, lemon rind, olive oil and 120gm sugar in a large bowl, mix to combine, add flour and mix until a soft dough forms, then knead for 1 minute. Divide dough into 20 pieces and roll onto a lightly floured surface to form 15cm-long cylinders, then pinch ends together to make little doughnut-shaped rings.
  • 02
  • Combine remaining sugar and cinnamon in a bowl and set aside.
  • 03
  • Heat oil in a deep-fryer or large deep saucepan to 180C and cook rosquillos, in batches, for 4 minutes, turning once or until golden, then drain on absorbent paper. Cool completely, then coat with cinnamon sugar. Rosquillos are best eaten the day they’re made, but will keep for 1-2 days when they will be best suited to dunking in coffee.

"These are the best and easiest doughnuts in the world to make. You can make a batch of these in the time that it takes to line up at Krispy Kreme. When I make them with my mum she laughs and says my hands are too big to form them properly. She has a wonderful knack of rolling out the dough in one perfect, gentle movement. The dough itself is a one-step process and is shortened with olive oil and flavoured with lemon rind to make the shortest, lightest, tastiest doughnuts. The temptation is to dust them with icing sugar and eat them straight away. Don't. Wait until they cool down. They are so much better when cool." - Frank Camorra, MoVida

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Oct 2007

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