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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

Jacket baby potatoes with mustard and garlic creme fraiche


You'll need

2 tbsp duck fat or butter 2 kg baby Nicola potatoes ½ bunch of thyme To garnish: mustard cress   Mustard and garlic crème fraîche 1 head of garlic, cloves separated 200 ml crème fraîche 1 tbsp hot English mustard

Method

  • 01
  • Preheat oven to 190C. Heat fat in a roasting pan, add potatoes, season with sea salt and freshly ground black pepper, scatter with thyme and roast for 40 minutes or until tender.
  • 02
  • For mustard and garlic crème fraîche, place garlic on an oven tray. Roast for 30 minutes or until soft. Squeeze garlic from skins, combine with crème fraîche and mustard, season to taste and stir to combine. Store in an airtight jar in the refrigerator until needed.
  • 03
  • Cut a cross at the top of each potato, squeeze base to open, top with a dollop of crème fraîche mixture and some mustard cress, and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2006

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