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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.

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.

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.

Momofuku's steamed buns

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Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Baeckeoffe


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

You'll need

500 gm beef blade, cut into 5cm pieces 550 gm deboned lamb leg, cut into 5cm pieces 550 gm pork loin, cut into 5cm pieces 4 (about 500gm) leeks, white parts only, cut into 5cm rounds 2 large (600gm) Spanish onions, each cut into 8 wedges 4 cloves garlic, finely chopped 1 bouquet garni (see note) 750 ml Alsatian pinot blanc (see note) 75 gm butter 1 kg desiree potatoes, peeled and thinly sliced To serve: mixed green leaf salad

Method

  • 01
  • Combine meats, leek, onion, garlic and bouquet garni in a large bowl. Season with freshly ground black pepper, add wine, cover and marinate overnight in the refrigerator.
  • 02
  • Preheat oven to 160C. Remove meat, vegetables and bouquet garni from the marinade, placing meat and vegetables each in separate bowls, reserving the marinade and bouquet garni. Heat 60gm butter in a large frying pan over medium heat, add meat and cook for 5 minutes or until browned all over. Transfer to a bowl.
  • 03
  • Grease a 4 litre-capacity (30cm long x 23cm wide) cast-iron or ovenproof casserole dish with remaining butter. Layer one-quarter of potatoes in base and season to taste with sea salt and freshly ground black pepper. Add one-third of meat mixture, then one-third of vegetables and reserved bouquet garni, seasoning to taste. Repeat twice with remaining potatoes, meat and vegetables, seasoning to taste between layers, finishing with a layer of potatoes. Pour over reserved marinade, seal with foil, cover with lid and bake for 2½ hours or until meat and vegetables are tender. Serve immediately with salad on the side.

Note For bouquet garni, tie together 1 small stalk of celery with leaves, 1 bay leaf, 1 sprig of flat-leaf parsley and 1 sprig of thyme with kitchen twine. Alsatian pinot blanc is floral and dry in character. If unavailable, substitute with a dry pinot gris.


In Alsace, this simple lamb, beef, pork and potato casserole is cooked in traditional enamelled oval earthenware pots. Originally, it was taken to the baker who sealed the pot with a flour-and-water paste, then it was slow-baked in the oven after the loaves of bread had been baked for the day.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Same Alsatian pinot blanc used to marinade the stew.

Featured in

Jul 2007

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