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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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Top 10 Melbourne Restaurants 2014

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

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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Fluffy pancakes with roasted peanuts and sesame seeds (Ban chang kuih)


You'll need

50 gm raw peanuts, roasted ¼ cup sesame seeds, roasted 2 tbsp caster sugar 50 gm unsalted butter, softened To serve: icing sugar   Batter 250 gm plain flour 3 tsp baking powder 2 tsp caster sugar 1 egg, beaten 1 tbsp vegetable oil

Method

  • 01
  • For batter, sift flour, baking powder, sugar and ½ tsp salt into a bowl. Make a well in the centre of the flour and add egg, oil and 2 cups of water, then mix to a smooth batter. Cover and set aside for at least 2 hours.
  • 02
  • Place peanuts in a mortar and, using a pestle, crush coarsely. Combine peanuts, sesame seeds and sugar in a small bowl.
  • 03
  • Heat a non-stick 15cm frying pan over low heat. Stir batter well, then spoon ½ cup of batter into pan, spread evenly, cover and cook for 2 minutes or until bubbles appear. Sprinkle peanut mixture over the surface, dab with butter and fold pancake in half. Cover pan and cook for 1 minute or until pancake is crisp on the outside and soft in the centre. Repeat with remaining batter and peanut mixture. Serve hot, dusted with icing sugar, and sprinkled with remaining peanut mixture.

Also called apom balek, this is a very popular street snack in Malaysia. Traditionally made in a cast-iron pan over coals, this sweet pancake with crumpet-like holes is usually eaten for breakfast but is also enjoyed in the evenings. Its origin is probably southern Indian or Sri Lankan, as a similar sweet called an appam is also sold by Indian vendors in Penang. In fact, the only difference is that Indian pancake makers use fermented palm toddy as the starter while most Malaysians prefer baking powder or yeast.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2007

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