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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.

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.

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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Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Top 10 Melbourne Restaurants 2014

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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

Ginger and lime shaved ice with mango syrup


You'll need to begin this recipe the day before.

You'll need

220 gm (1 cup) caster sugar 145 gm liquid glucose (see note) 10 cm piece of ginger, cut into julienne 5 kaffir lime leaves, coarsely torn 2 tbsp lime juice   Mango syrup 550 gm (about 2 large mangoes) mango flesh, coarsely chopped 120 gm light palm sugar, crushed 60 gm caster sugar 50 ml lime juice

Method

  • 01
  • Combine sugar, glucose, ginger, lime leaves, lime juice and 3 cups water in a saucepan. Stir over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, cool to room temperature and strain into a 7.5cm x 23cm metal cake pan and freeze overnight.
  • 02
  • For mango syrup, combine ingredients and 1 cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil and cook for 10 minutes. Remove from heat, strain through a muslin-lined sieve into a bowl, discarding solids and cool completely. Makes about 2 cups.
  • 03
  • To serve, shave ice using a sharp knife, spoon into bowls and drizzle with syrup.

Note Liquid glucose is available from the baking section of supermarkets and health food stores.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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