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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.

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.

Momofuku's steamed buns

Milk pudding with labne, apricot and Turkish fairy floss


You'll need

4 grains mastic (see note) 120 gm caster sugar 1/3 cup cornflour 1 litre full-cream milk Long strip rind from ½ lemon and ½ orange 30 ml orange-blossom water 200 gm strained yoghurt (see note) To garnish: orange-flavoured Turkish or Persian fairy floss (see note)   Apricot purée 300 gm amardine sheets (see note) 150 ml water 70 gm caster sugar 1 tbsp lemon juice

Method

  • 01
  • Grind the mastic with ½ tsp of the sugar in a mortar, then mix with the remaining sugar and cornflour in a bowl. Stir in 100ml of the milk to make a paste.
  • 02
  • Put the rest of the milk into a large, heavy-based saucepan, then whisk in the paste until smooth. Add the citrus peels and bring to the boil, whisking continuously, then lower the heat. Simmer for 4-5 minutes, whisking continuously to make sure it doesn’t catch and burn.
  • 03
  • Remove from the heat, then strain into a bowl and cool in a sink of iced water,whisking continuously so that the mixture becomes light and fluffy. When the mixture cools to blood temperature, stir in the orange-blossom water, then fold in the strained yoghurt. Spoon into serving glasses and refrigerate until chilled.
  • 04
  • To make the apricot purée, put the amardine, water and sugar into a heavy-based saucepan and cook gently, stirring occasionally, until the amardine softens and dissolves to a thickish, smooth consistency. Tip into a blender and whiz to a smooth purée. For an even smoother consistency, pass the purée through a fine sieve, if you like. Stir in the lemon juice.
  • 05
  • Spoon a little of the purée onto the milk puddings and keep chilled until ready to eat. Serve garnished with a top-knot of fairy floss.
Note Mastic is the resinous gum from an acacia tree, sold as small crystals. Amardine sheets are made of dried apricot paste. Both ingredients, as well as Persian fairy floss, are available from Middle Eastern food stores. For strained yoghurt, spoon 1kg thick natural yoghurt into a clean muslin square or tea towel. Tie the corners together and suspend from a wooden spoon over a deep bowl. Refrigerate overnight to drain.

This is the classic milk pudding recipe, which I’ve tweaked by adding strained yoghurt to give it a lovely tang. This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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