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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.

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.

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Chocolate and hazelnut pithiviers


You'll need

100 gm hazelnuts, roasted and skins removed 110 gm (½ cup) caster sugar 250 gm dark chocolate (64.5% cocoa solids) 180 ml pouring cream 500 gm butter puff pastry 1 egg, lightly beaten with 1 tbsp milk To serve: whipped or double cream

Method

  • 01
  • Spread hazelnuts on a lightly oiled tray. Combine sugar and 2 tbsp water in a small saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook for 5-6 minutes or until dark golden in colour, then pour over nuts and stand for 10 minutes or until caramel hardens. Break into small pieces and process in a food processor until finely ground. Store praline in an airtight container until required.
  • 02
  • Combine chocolate and cream in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally, until melted and smooth. Add praline, stir to combine, then remove from heat and refrigerate for 2 hours or until just firm.
  • 03
  • Preheat oven to 180C. Halve puff pastry and roll each piece to 4mm thick, then place on baking paper-lined trays and refrigerate for 30 minutes. Cut a 20cm-diameter round from each piece of pastry, then place a round on a baking paper-lined oven tray. Spread chocolate mixture over pastry, leaving a 2cm border, brush edges with eggwash, then place remaining round of pastry over chocolate mixture, pressing to seal. Using a fork, press firmly around edges, score top and brush with eggwash. Bake for 10-15 minutes or until dark golden in colour, then remove from oven and cool on a wire rack for 30 minutes. Serve warm or at room temperature, with cream passed separately.

At A Glance

  • Serves 6 people
Easter
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All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

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At A Glance

  • Serves 6 people

Drink Suggestion

Pedro Ximénez sherry.

Featured in

Jun 2007

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