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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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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

Chicken broth with bone marrow dumplings


You'll need

  Chicken broth 1 kg chicken bones 500 gm chicken wings 2 onions, coarsely chopped 4 carrots, coarsely chopped 5 stalks celery, coarsely chopped 2 stalks flat-leaf parsley 2 sprigs thyme 1 tbsp whole black peppercorns   Bone marrow dumplings 200 gm beef bone marrow, finely chopped 50 gm fresh breadcrumbs 2 tbsp finely chopped flat-leaf parsley 1 tbsp finely chopped rosemary leaves ¼ cup finely chopped chives 40 gm plain flour 3 eggs, lightly whisked

Method

  • 01
  • Preheat oven to 220C. Place chicken bones and wings in a large roasting pan and roast for 30 minutes or until dark brown in colour. Combine bones and wings in a large saucepan with remaining ingredients and 4 litres of cold water. Bring to the boil, then reduce heat to medium and simmer, skimming occasionally, for 3 hours. Season to taste with sea salt. Strain through a fine sieve, reserve stock and discard solids. Makes about 3 litres.
  • 02
  • For bone marrow dumplings, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Using two teaspoons, shape mixture into dumplings, dipping spoons in hot water between each dumpling to clean, and refrigerate for 30 minutes. Makes about 18 dumplings. Bring a saucepan of salted water to a simmer over medium heat, add dumplings a few at a time and simmer gently for 4-5 minutes or until they float, then remove with a slotted spoon and set aside. Repeat with remaining dumplings.
  • 03
  • To serve, bring 2 litres of chicken broth to a simmer over medium heat, add dumplings and cook until warmed through. Ladle soup and dumplings into bowls and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2007

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