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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 + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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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.

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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.

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

Confit garlic and thyme bread


Makes 1 loaf.

You'll need

  Bread 8 gm dried yeast 180 gm organic whole-wheat flour 280 gm plain flour 1 tbsp thyme leaves To serve: butter, softened   Confit garlic 3 heads garlic, cloves separated and peeled 125 ml (½ cup) extra-virgin olive oil

Method

  • 01
  • For confit garlic, combine garlic and oil in a saucepan and poach over low heat for 15-20 minutes or until garlic is soft. Remove from heat and cool. Garlic will keep in its oil, refrigerated, in an airtight container for up to 1 month.
  • 02
  • Combine yeast, whole-wheat flour and 340ml lukewarm water in a large mixing bowl and stand for 1 hour or until foamy.
  • 03
  • Combine plain flour, 3 tsp salt and thyme with yeast mixture and stir to combine, then transfer to a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Place dough in an oiled bowl, turn to coat, then cover with plastic wrap and stand for 1 hour or until doubled in size.
  • 04
  • Knock down dough, transfer to a lightly floured work surface, press out into a 20cm x 30cm rectangle, scatter over confit garlic cloves and drizzle with a little confit oil, then fold over one-third of the dough lengthways, then remaining third to enclose. Place on a lightly floured oven tray, cover with a clean tea towel and stand for 2 hours or until doubled in size.
  • 05
  • Preheat oven to 250C. Bake for 5 minutes, then reduce heat to 180C and bake for 40 minutes or until golden. Serve warm with butter on the side. Garlic bread will keep, stored in an airtight container, for 3-4 days.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2007

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