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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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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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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...

Armando Percuoco: Linguine Napoletana


You'll need

10 Roma tomatoes 280 gm linguine 80 ml (1/3 cup) olive oil 2 tsp finely chopped garlic 4 basil leaves, chopped To serve: finely grated parmesan

Method

  • 01
  • Blanch tomatoes in boiling water, refresh in iced water, peel and cut into 1cm pieces.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
  • 03
  • Combine oil and garlic in a large saucepan and sauté over high heat until garlic is golden, add tomatoes and basil and cook for 4 minutes. Add pasta and stir to combine, season to taste, scatter with parmesan and serve immediately.

"A lot has been said and written about Napoletana sauce," says Sydney's Armando Percuoco of the sauté of tomatoes that forms the basis of many Italian recipes. "There will never be one agreed recipe for all of Italy. But from discussions with countless chefs in Naples and from my lifetime of experience, this is the recipe I use. I know many chefs will say it needs ingredients like onions, carrots or celery. But this gets us away from what Napoletana sauce really is - the most important thing is the tomatoes. Equally important is the method of cooking - this is not a slow-cooked ragù, it is a sauce made quickly at the last moment, it should not be cooked for a long time."

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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