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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.

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.

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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.

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

Sweet ricotta-filled ravioli


You'll need

375 gm (2½ cups) plain flour 55 gm (¼ cup) white sugar 50 gm unsalted butter 1 egg 1 eggwhite, lightly whisked For deep-frying: vegetable oil For dusting: pure icing sugar   Ricotta filling 200 gm (1 cup) ricotta, drained 75 gm (1/3 cup) caster sugar ½ tsp ground cinnamon 1 tsp vanilla extract

Method

  • 01
  • In a bowl combine flour, sugar and ½ tsp salt. Add butter and, using fingers, rub in until mixture resembles breadcrumbs. Whisk together egg and ¼ cup water and stir through flour mixture. Gently knead dough to combine, wrap in plastic wrap and refrigerate for 1 hour.
  • 02
  • For filling, press ricotta through a sieve into a bowl, add remaining ingredients and combine.
  • 03
  • Divide dough into 4 pieces and, using a pasta machine, roll dough, starting at the widest setting and gradually reduce setting by a notch after each roll until dough is 5mm thick.
  • 04
  • Place teaspoonfuls of ricotta at 5cm intervals along the bottom edge of each pastry sheet. Brush eggwhite around each spoonful, fold top half over filling to enclose, then using a fluted 5cm cutter (see note) cut into squares. Repeat with remaining pastry and filling. Place on baking paper-lined trays and stand for at least 2 hours.
  • 05
  • Heat oil in a deep-fryer, or large, deep saucepan to 180C, add 4 ravioli and fry for 2 minutes or until golden brown. Remove with a slotted spoon and drain on an absorbent paper-lined plate. Repeat with remaining ravioli. Serve warm, dusted with icing sugar.

Note Fluted square cutters are available from specialty kitchenware stores.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

May 2007

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