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Chocolate Recipes for Easter

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.

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.

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.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Top 10 Melbourne Restaurants 2014

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

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

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Mascarpone and quince jellies


You'll need

  Jelly 500 ml (2 cups) verjuice 440 gm (2 cups) caster sugar 1 lemon, rind and juice 1 orange, rind and juice 1 vanilla bean, split and seeds scraped 1 cinnamon quill 3 quince 3 leaves of gelatine (titanium strength), softened in cold water To serve: amaretti biscuits, coarsely crushed   Mascarpone mousse 3 egg yolks 50 gm caster sugar 2 tbsp almond liqueur 500 gm mascarpone

Method

  • 01
  • Preheat oven to 150C. Combine verjuice, sugar, rinds, juices, vanilla bean and seeds and cinnamon quill in a saucepan with 1½ cups water and bring to the boil over medium-high heat, stirring, until sugar dissolves, then transfer to a small roasting pan. Peel quince and cut into 8 wedges, remove core and place quince wedges in syrup. Cover with baking paper, then place quince peel and cores over the top to weight down. Cover pan tightly with aluminium foil and bake for 4-5 hours or until quince is tender and dark pink. Remove quince peel and cores and baking paper and discard. Transfer quince to a container using a slotted spoon, then strain syrup through a fine sieve, reserving 1 cup, and pour remaining syrup over quince. Refrigerate until required.
  • 02
  • Combine reserved quince syrup and 1½ cups water in a saucepan over medium-high heat. Squeeze excess water from gelatine, add to syrup and stir to dissolve. Place 6 one-cup capacity glasses on a tilt in an egg carton, divide jelly among glasses and refrigerate for 4 hours or until set.
  • 03
  • For mascarpone mousse, whisk together egg yolks, sugar and 1 tbsp liqueur in a heatproof bowl over simmering water for 4-5 minutes or until thick and pale. Transfer to an electric mixer and whisk until cold. Combine mascarpone and remaining liqueur in a bowl and stir gently to combine, then fold through egg yolk mixture. Spoon over jellies and refrigerate for 2 hours or until set.
  • 04
  • To serve, arrange quince over jellies, scatter with crushed amaretti and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2007

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