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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

Toffee apples, pain perdu and hazelnut ice-cream


You'll need

12 thick slices day-old pain au raisin (see note) 125 ml (½ cup) milk 3 eggs 20 gm butter 55 gm (¼ cup) caster sugar 1 golden delicious apple, thinly sliced   Hazelnut ice-cream 220 gm raw hazelnuts 500 ml (2 cups) milk 6 egg yolks 150 gm raw caster sugar 300 ml pouring cream   Crème pâtissière 250 ml (1 cup) milk 3 egg yolks 120 gm caster sugar 20 gm plain flour 10 gm butter

Method

  • 01
  • For hazelnut ice-cream, preheat oven to 180C. Roast hazelnuts on a tray until golden (8-10 minutes). Transfer half to a saucepan with milk, bring just to a simmer over medium heat and stand until infused (1 hour). Peel remaining hazelnuts, finely chop and set aside. Whisk yolks and sugar in a heatproof bowl until pale. Strain hazelnut milk into a clean saucepan (discard hazelnuts), add cream, bring just to the boil and pour over yolk mixture, whisking to combine. Return mixture to pan and stir continuously over low heat until mixture coats the back of spoon thickly (8-10 minutes). Strain into a bowl placed over ice, stir occasionally until chilled. Freeze in an ice-cream machine according to manufacturer’s instructions. Stir through chopped hazelnuts (reserving 2 tbsp for serving). Makes about 750ml.
  • 02
  • Meanwhile, for crème pâtissière, bring milk to the boil over medium heat in a saucepan. Whisk egg yolks, sugar and flour in a heatproof bowl, then add milk and stir to combine. Return to saucepan, stir continuously over high heat until thick (2-3 minutes). Stir through butter and set aside until cool (20-30 minutes).
  • 03
  • For pain perdu, trim bread slices into 8cm squares. Spread crème pâtissière over half the slices and sandwich with remaining bread. Transfer to a shallow tray. Combine milk and eggs in a bowl, whisk until smooth, pour over bread and stand until liquid is absorbed, turning once (2-3 minutes).
  • 04
  • Heat butter in a large non-stick frying pan over medium-high heat, add pain perdu and turn once until golden (1-2 minutes each side). Transfer to plates and keep warm.
  • 05
  • Heat caster sugar in a separate large, non-stick frying pan over high heat until caramelised (1-2 minutes), add apple slices and turn occasionally until golden (3-5 minutes). Serve immediately with pain perdu, hazelnut ice-cream and reserved hazelnuts.

Note Pain au raisin is a French-style raisin loaf. If it's unavailable, substitute another fruit loaf.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2009

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