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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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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.

Smoked trout and chive soufflé omelette with lemon beurre noisette


You'll need

  Smoked trout souffle 120 gm (½ cup) crème fraîche 1 lemon rind, finely grated 2 green onions, thinly sliced 2 tbsp finely chopped chives 30 gm plain flour 4 eggs, separated 400 gm smoked trout, bones removed, flaked 20 gm butter To serve: baguette and lemon wedges   Lemon beurre noisette 60 gm cold butter, coarsely chopped 1 lemon, peeled and segmented 2 tbsp finely chopped chives

Method

  • 01
  • Combine crème fraîche, lemon rind, green onion, chives, flour, egg yolks and half the smoked trout in a bowl and mix to combine. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Whisk eggwhites and a pinch of salt until firm peaks form, then fold into trout mixture.
  • 03
  • Heat butter in a 25cm-diameter frying pan over low heat until starting to foam, pour in omelette mixture, gently shaking pan to level. Cook for 1-2 minutes or until base is golden. Scatter remaining trout over half the omelette, place under grill and cook for 1-2 minutes or until light golden. Gently fold omelette in half.
  • 04
  • For noisette, heat butter in a small saucepan over medium-high heat for 5-6 minutes or until brown, remove from heat, add lemon segments and chives and combine. Spoon over omelette and serve with baguette and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied chardonnay.

Featured in

Jul 2007

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