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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.

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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Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Spanakopita


You'll need

1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 900 gm spinach leaves 250 gm Greek feta, coarsely crumbled 1 bunch dill, coarsely chopped Finely grated rind and juice of ½ a lemon For brushing: butter, melted 1 quantity filo pastry To serve olive and herb salad

Method

  • 01
  • Preheat oven to 180C. Heat oil in a saucepan over medium heat, add onion and garlic, sauté until onion is tender (5-10 minutes). Transfer to a large bowl, set aside to cool.
  • 02
  • Meanwhile, blanch spinach in batches (10-20 seconds) and refresh. Drain well, squeezing excess moisture from spinach, coarsely chop and add to onion mixture with feta, dill, lemon rind and juice. Season to taste, mix to combine.
  • 03
  • Layer half the filo in the base and sides of a buttered 24cm-diameter, 4cm-deep metal pie dish, allowing pastry to overhang. Spoon in spinach mixture, fold in filo edges and loosely place remaining filo on top to cover. Brush pie with melted butter, bake until cooked through (1-1½ hours; cover loosely with foil if it starts to brown too quickly). Cool in dish for 5 minutes, then turn out, slice, and serve warm with a simple olive and herb salad.

At A Glance

  • Serves 10 people
Easter
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At A Glance

  • Serves 10 people

Featured in

Mar 2010

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