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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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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...

Rigatoni with nduja and prawns


You'll need

  Rigatoni 320 gm dried rigatoni 2 tbsp extra-virgin olive oil 2 cloves garlic, coarsely chopped 20 medium green prawns, peeled 250 gm cherry tomatoes, coarsely chopped 1 cup (loosely packed) flat-leaf parsley leaves, coarsely chopped 8 basil leaves, coarsely torn   Nduja 200 gm coppa 140 gm pork back fat (lardo) 2 tbsp sweet smoked paprika ¼ cup dried chilli flakes 2 tbsp sea salt

Method

  • 01
  • For nduja, coarsely chop coppa and fat. Add remaining ingredients and pass through a mincer or food processor on a fine setting or finely chop with a knife. Nduja will keep refrigerated for about one week. Makes about 250gm.
  • 02
  • Cook pasta in a large saucepan of boiling salted water until al dente.
  • 03
  • Heat olive oil in a frying pan, add garlic and sauté over low heat until golden, add ¼ cup nduja and sauté for 5 minutes or until it melts. Add prawns and cook until they change colour, then add tomatoes and cook for 5 minutes or until soft.
  • 04
  • Drain pasta, add to sauce, add basil and parsely, and combine well. Serve immediately.

"Nduja is a very hot chilli paste originally made with pork offal and is typical of the southern Italian region of Calabria," says Adelaide's Salvatore Pepe. "The distinctive flavour of the Calabrian version comes from chilli that has been slow-dried in a wood oven, imparting a smoky flavour. The finished paste is encased in intestine and cured like a cacciatore sausage. The fiery spread can be used to give heat and flavour to just about any dish from crostini to pasta. Nowadays, the paste is made using better cuts of meat and although there are as many 'secret' recipes as there are butchers in Calabria, this is a good one, passed on to me by my friend, Francesco, a fourth-generation butcher from my home town of Polistena."

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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