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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.

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.

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

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Cherry and almond-crumble galette


You'll need

2 (375gm each) butter puff pastry sheets, rolled to 4mm-thick (see note)   Cherry compote 500 gm cherries 60 gm organic ground cane sugar (see note)   Almond crumble 100 gm blanched almonds 1 tbsp organic ground cane sugar   Soured cream 250 gm crème fraîche 150 ml thickened cream 2 tbsp pure icing sugar, sifted 1 tsp vanilla extract

Method

  • 01
  • Preheat oven to 220C. Cut six 14cm rounds from puff pastry and place on a baking paper-lined oven tray, top with baking paper and another baking tray and bake until deep golden (10-15 minutes).
  • 02
  • For cherry compote, halve and pit cherries, leaving 8-12 whole. Combine with sugar in a saucepan and stir over medium heat until sugar dissolves and liquid seeps from cherries (3-5 minutes). Keep warm.
  • 03
  • For almond crumble, roast almonds until golden (2-4 minutes), process until coarsely ground, add sugar and pulse to combine.
  • 04
  • For soured cream, whisk crème fraîche, cream, icing sugar and vanilla in a bowl to soft peaks, cover and refrigerate.
  • 05
  • Serve puff pastry rounds topped with cherries and almond crumble scattered over to taste and soured cream to the side.

Note Carême puff pastry comes in pre-rolled 375gm sheets. If unavailable, substitute with another good-quality butter puff pastry. Organic ground cane sugar is available from select delicatessens. Substitute with light brown sugar or raw caster sugar.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2009

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