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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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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.

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.

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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.

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Snapper baked in salt with ratatouille


In Provence, where similar dishes are popular along the coast, they would drink this with a jaunty glass of Bandol rosé.

You'll need

  Snapper 2 kg coarse sea salt 2 tbsp fresh thyme 4 eggwhites 1 (about 1.8kg) snapper, cleaned, scales left on (see note)   Lemon dressing 125 ml (½ cup) extra-virgin olive oil ½ lemon (juice only) 1 tbsp finely chopped chervil   Ratatouille 120 ml extra-virgin olive oil 1 onion, coarsely chopped 3 cloves garlic, finely chopped 5 ripe tomatoes, coarsely grated 1 small eggplant, halved lengthways and thickly sliced 1 small red capsicum, seeds removed and coarsely chopped 475 gm (about 5 small) zucchini, thickly sliced

Method

  • 01
  • To make ratatouille, heat 2 tbsp oil in a large saucepan over medium heat and sauté onion and garlic for 5 minutes or until soft. Add tomato and cook for 10 minutes. Meanwhile, heat remaining oil in a frying pan over medium heat and sauté eggplant for 5 minutes or until golden, use a slotted spoon to transfer to the tomato mixture. Cook capsicum for 3 minutes or until golden, transfer to vegetable mixture. Cook zucchini for 3 minutes or until golden, transfer with a slotted spoon to vegetable mixture. Add ½ cup water to vegetable mixture and simmer for 15-20 minutes or until sauce thickens and vegetables are tender. Serve either hot or cold.
  • 02
  • Preheat oven to 200C. Combine salt, thyme and eggwhite in a bowl and mix well. Spread a thin layer of salt mixture over the base of a large oval oven-proof baking dish or tray large enough to hold the fish and place snapper on top. Spread remaining salt mixture evenly over snapper. Bake for 40 minutes or until tender.
  • 03
  • To make the dressing, whisk the ingredients until combined.
  • 04
  • Remove snapper from oven and cool for 5 minutes. Using a knife, carefully break salt crust and remove. Using a spoon, scrape off the skin and remove flesh from the bone and transfer to plates. Spoon some lemon dressing over the snapper flesh and serve with ratatouille.

Note Ask your fishmonger to leave the scales on as it helps the salt adhere to the fish.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2006

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