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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.

Top 10 Sydney Restaurants 2014

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

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.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

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.

Apple crumble ice-cream


This recipe makes about 1.5 litres of ice-cream.

You'll need

  Ice-cream 600 ml pouring cream 300 ml milk 3 cinnamon quills 5 egg yolks 75 gm caster sugar 45 gm brown sugar   Caramelised apple 120 gm caster sugar 45 ml dessert wine 60 ml pouring cream 20 gm butter 1 apple, peeled, cored and cut into 1cm dice   Crumble 80 gm self-raising flour 70 gm brown sugar 70 gm hazelnuts, coarsely ground 50 gm cold butter, coarsely chopped 1 tsp ground cinnamon

Method

  • 01
  • For caramelised apple, combine sugar, 30ml dessert wine and ¼ cup water in a frying pan and cook over medium-high heat, stirring until sugar dissolves. Bring to the boil and cook for 4-5 minutes or until dark golden, add cream and butter and cook for another minute or until combined. Add apple, stir to coat then cook for 5 minutes or until apple is tender. Add the remaining dessert wine, stir to combine, then remove from heat and cool completely.
  • 02
  • For the crumble, preheat the oven to 190C. Combine all ingredients in a bowl and, using fingertips, rub together until mixture resembles coarse breadcrumbs (mixture should have large clusters). Spread over a baking paper-lined oven tray and bake for 15-20 minutes or until golden. Cool completely and coarsely crumble.
  • 03
  • Combine cream, milk and cinnamon quills in a saucepan and bring just to the boil over a medium heat. Remove from heat and stand for 10 minutes to infuse. Whisk egg yolks and sugars in a bowl until thick and pale, pour over cream mixture and whisk to combine. Return to saucepan and cook over a medium heat until mixture coats the back of a spoon, strain into a bowl placed over ice and cool completely. Freeze mixture in an ice-cream machine according to manufacturer’s instructions. Spoon into a 2 litre-capacity rectangular container, drizzle with half the caramelised apple mixture, swirling to combine and form a ripple effect. Scatter half the crumble mixture on top and freeze for 3 hours or until required. Serve scoops drizzled with remaining caramelised apple and scattered with remaining crumble mixture.

Cooking apples

When it comes to cooking, all apples (and there are lots of 'em!) aren't created equal. The glossy green Granny smith is arguably the best apple for cooking, especially in purées and sauces. Its natural tartness makes it ideal for relishes. golden delicious apples have juicy, aromatic flesh and are perfect to use when you want apples to hold their shape after cooking (as in our cider-roasted spatchcock). They are also suited to apple tarts and could be used in place of Braeburns in the apple, ginger and almond cake. Crisp and juicy braeburns, with a pink-red blush against green skin, are great baking apples, although some would argue they are best enjoyed when eaten raw. Another blushing variety is the pink lady, a cross between golden delicious and Lady Williams. A very popular eating apple, its firm dense flesh also holds up well to caramelising, baking and for use in pies. Dark red and elongated, red delicious are the least suited to cooking. They're best put to use thinly sliced raw through salads, where their sweetness is beautifully offset with a piquant dressing. Other great cooking apples include cox's orange pippin, lady williams and, if you can get your hands on them, crabapples, which make the finest tarte Tatin you could hope to eat (look out for the John Downie variety).


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2007

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