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

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.

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.

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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

Australia's best take-away

We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Frittelle di mele


You'll need

150 gm (1 cup) plain flour 1 lemon, finely grated rind only 2 tsp ground cinnamon 1 egg 200 ml sweet sparkling wine, such as Prosecco or Moscato d’Asti 2 eggwhites 2 granny smith apples, cored and thickly sliced widthways 100 ml rum or Calvados For deep-frying: vegetable oil To serve: pure icing sugar   Cinnamon caramel 190 gm caster sugar 2 cinnamon quills 150 ml sweet sparkling wine 1 tbsp pouring cream

Method

  • 01
  • Sift flour into a large bowl, make a well in the centre, add lemon rind, ground cinnamon, egg and half the sparkling wine, then whisk until smooth. Whisk in the remaining wine, cover with plastic wrap and rest at room temperature for 1 hour. Whisk the eggwhites until firm peaks form and fold through batter.
  • 02
  • Meanwhile, for cinnamon caramel combine sugar, cinnamon and 150ml water in a small saucepan and stir over medium-high heat until sugar dissolves. Cook until dark caramel in colour (8-10 minutes), remove from heat and carefully add wine and cream, stirring to combine. Remove cinnamon and set aside.
  • 03
  • Combine apple slices and rum in a bowl and stand for 15 minutes. Meanwhile heat oil in a deep-fryer or deep-sided saucepan to 180C. Drain apple, then dip slices in batter, shaking to remove excess and cook in batches, turning occasionally, until golden and apple is tender (5-7 minutes). Drain on absorbent paper, dust heavily with icing sugar and serve immediately with cinnamon caramel.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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