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Three Fragrant Apples, Melbourne (2026)

08/04/2026

Red Easter Eggs

Orthodox Easter (Pascha) tradition has its faithful dyeing eggs on Thursday (Μεγάλη Πέμπτη)

The vibrant red colour represents the blood shed on the cross, while the egg itself embodies the sealed tomb, holding the promise of eternal life.

On Easter Sunday, the faithful crack the eggs which represent Christ resurrection. The person with the uncracked egg is said to have good luck for the year.

Ingredients
1-2 dozen eggs (room temperature)
Egg dye (Λίρα dye bought from the local deli ) - 1 packet of red colour dye colours 50 eggs
1 cup of white vinegar

Method
Note: It’s a good idea to wear single use kitchen gloves as the red dye will stain your hands.

Wash/clean the eggs
Dissolve the dye in 1 cup of boiling water.
In a deep stainless steel pot, carefully place the eggs in the pot & cover with water (room temperature).

Bring water to a gentle boil then add the dissolved dye into water. Boil the eggs for around 15-20 minutes, be mindful that the eggs don’t crack.

Carefully check the eggs by using a stainless steel spoon that the colour is progressing.
Before removing from heat, pour in 1 cup of white vinegar.

Carefully remove the eggs from the pot.
To make the eggs look shiny, with a cloth rub some olive oil over them.
Place eggs on desired serving plate/stand.

Blessed Easter (Pascha) to those celebrating.
Καλό Πάσχα με υγεία, εύχομαι η Αναστάση του Κυρίου να φέρει αγάπη, πίστη και φως σε κάθε σπίτι.
#λιρα #λιρανεαβαφηαυγων #πασχα2026

03/04/2026

TSOUREKI - GREEK EASTER BREAD

Tsoureki, a sweet bread traditionally baked during Orthodox Easter, embodies the spirit of unity and celebration, its three-strand braid symbolizing the Holy Trinity. God (Father), Christ (Son) & the Holy Spirit.

Makes 2 Tsourekia

Ingredients:
Yeast
25 grams dry yeast
2 tbsp caster sugar
1/3 cup lukewarm water.

Dough:
7 cups bread flour (high protein flour - lighthouse bread flour)
200 grams of unsulted butter (room temperature)
3 eggs
1 egg (egg wash)
1 & 1/2 cups of caster sugar
1 & 1/2 cups milk
3/4 tsp of ground mastic
2 tsp ground Machlepi (Mahleb)
Zest from 1 Orange
Almond flakes

Equipment:
Electric Mixer
2-3 Bowls
Saucepan

Method:
Prepare the yeast
Place yeast into a bowl add lukewarm water & sugar. Lightly stir then allow to activate for around 5-10 minutes, should look frothy.

Place butter & caster sugar into a saucepan & over low heat, stir until the butter has melted & has incorporated with the sugar (around 1-2 minutes) then remove from heat.

Whisk eggs in another seperate bowl, add the milk, mix until well combined. Pour egg mixture into the melted butter mixture & mix until well combined.
Pour flour into mixing bowl, then the activated yeast, ground mahlepi, orange zest, ground mastic & the melted butter mixture into the mixing bow.

Using the dough hook, mix for 10 minutes. Dough should look soft, stretchy & strong, not sticky. Remove dough from mixing bowl, transfer into a large bowl cover with glad wrap & set aside for 1-2 hours within room temperature environment until dough doubles in size.

Once risen, transfer onto kitchen counter & cut dough into 2 round balls. Cut each ball into 3 equal sized pieces & roll into strands. Press the 3 strands down on one side & braid them together. Turn the edges underneath the braid on both sides.

Transfer each Tsoureki onto baking tray lined with baking paper. Cover with tea towel & set aside to allow to rise for around 1 hour. (room temp)
Preheat your oven at 150 Degrees.
When risen, whisk 1 egg & brush egg wash over tsoureki. Sprinkle almond flakes if desired.
Place in oven & bake for 45 minutes.
Serve warm or once cooled, wrap some plastic wrap around the Tsoureki to keep it soft.

09/03/2026

Fasolada -Φασολάδα, White Bean Soup

A traditional Greek soup, Fasolada is derived from the word Fasoli (Φασόλι) meaning bean. Is more than just a comforting soup, it’s a rich source of fibre and protein.

You will require to soak the Lima beans in water for a minimum of 8-12 hours. This allows to rehydrate the beans which will significantly reduce its cooking time and will ensure a creamy texture.

Ingredients:
2 cups of fresh Lima Beans
1 red onion (finely diced)
4 cloves of garlic (finely diced)
2 carrots (finely diced)
1 small bunch of fresh parsley (finely diced)
1 teaspoon of chilli flakes
1/2 a cup to 3/4 of cup of olive oil
2 tablespoons of tomato paste
Salt
Pepper (optional)

Method:
Place the Lima beans into a deep pot cover beans with water, add a dash of salt and allow the beans to soak between 8-12 hours or overnight.

Once ready, drain & wash the beans in fresh cold water, drain again then place the beans into a deep pot and cover beans with water again. Simmer for 10-15 minutes, you will notice after a few minutes a white foamy texture floating onto of the water. Scoop and remove.

Remove pot from stove, carefully drain again leaving the beans inside pot.

Layer the beans with olive oil, add in the diced onion, diced garlic, diced carrots, diced red pepper, diced parsley, chilli flakes & salt.

Cover bean mixture with fresh cold water.

Simmer for 1 hour to 1 and a half hours.
Check on soup every 20 minutes. Once you see the soup is close to ready, add the tomatoes paste mix until well combined. Add salt and pepper to your liking

This soup serves well on its own also with some lovely fresh sourdough bread. Enjoy!! #φασολάδα

05/03/2026

Tahini & Almond Meal Cookies

These vegan cookies are dairy and gluten free, perfect also for anyone observing Lent. They are also incredibly easy to make & pair perfectly with a cup of tea or coffee. They have a delightful texture that's both chewy and crumbly. I have made these cookies multiple times, a testament to their simplicity and versatility.

Ingredients:
2 cups (225 grams) almond meal
3/4 cups (200grams) tahini
1/2 cup (130mls) maple syrup
1/2 teaspoon sea salt flakes
2 teaspoons vanilla extract
Whole almonds as a cookie topping

Method:
Preheat oven to 170 Degrees
Line a baking cookie tray with baking paper.
Place tahini, maple syrup, salt and vanilla extract into a medium size saucepan or pot, over medium heat.

Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10-15 minutes.

Add almond meal to the tahini/maple dough & stir until mixture forms into a rough dough. Roll 1 tablespoons worth of the dough in the palm of your hands & roll into a ball. Place onto a prepared baking tray & flatten slightly with your fingertips.
(If you find the dough mixture is too sticky, add some extra almond meal onto your hands and continue to roll the dough.)

Position whole almonds in the centre of each cookie dough. Bake in the pre-heated oven for approximately 10 minutes. Switch off the oven & let the cookies brown slightly in the hot oven for another 5 minutes before removing. Cool on wire racks. Store in air tight containers at room temperature for up to a week.

17/02/2026

Lagana - Λαγάνα

Lagana is a traditional Greek flatbread made for clean Monday, the start of Lent. It's simple to make and can be enjoyed with Lenten foods like taramosalata, olives, or calamari.

Ingredients:
4 cups all purpose flour
1 tablespoon of dry yeast
1/2 teaspoon of salt
2 teaspoons of honey
350 mls of lukewarm water

Topping:
Sesame seeds

Method:
Sift flour then set aside,
Combine the water, dry yeast, honey & salt. Mix until the yeast & honey has dissolved.

Pour mixture into the sifted flour and mix until a soft dough forms. (where dough no longer sticks to your hands)

Cover bowl with glad wrap then place tea towel over bowl & allow to rise (around 2 hours).

Once risen, remove from bowl then transfer onto a lined flat baking tray, using your hands stretch dough to create a flat bread shape.

Place tea towel over stretched dough and allow to rest for 40-50 minutes.

Whilst the dough is resting, preheat your oven at 200-220 degrees celsius.

Once ready, remove tea towel and make indentations into the dough surface using your fingertips. Mix some lukewarm water and a teaspoon of honey, mix until well combined. Brush over top of dough then sprinkle sesame seeds over the dough.

Bake in oven for 20-25 or until light golden brown. Serve warm or allow to cool. Enjoy!!

08/02/2026

Koliva - Κόλυβα

Saturday the 14th of February the Orthodox Church commemorates those who have passed from this world. A day dedicated to "Saturday of Souls-Ψυχοσάββατο"

The Orthodox faithful honour the departed & make a bowl of koliva and bring it to church. A list of names who have departed from this world are also given to the priest for their soul to be prayed for.

Koliva (Κόλυβα) symbolizes the circle of life & rebirth. The wheat represents the promise of everlasting life & the raisins the sweetness of life. There are various methods to making koliva, this recipe has been passed down to me by family. You will require a bowl, (the size of a soup bowl)

Ingredients.
1/2 cup of whole wheat grains
50g of flaked almonds
50g of crushed walnuts
50-80g of almond meal
Ground cinnamon
50g of currants
50g of sultanas
50g of sesame seeds
Pomegranate arils (optional, if available)

To decorate: cross stencil or fondant cross bought via church store, sugared almonds & silver candies (available from Greek Deli’s)

Method:
Place the wheat grains into a deep pot, fill pot midway with water. Allow the wheat to soak overnight.

The next day, drain wheat & place them back in the pot and cover with fresh water. Pour around 6-8 cups of water into the pot, you will notice the wheat absorbs a lot of water.

On medium heat, simmer for around 1-2 hours, or until wheat is tender. Stirring every 15 minutes. Once ready, transfer wheat to a strainer, then spread wheat onto a tablecloth on countertop. Cover wheat with another tablecloth. Allow to dry overnight.

When wheat is ready, carefully remove wheat from tablecloth into a small bowl, generously add ground cinnamon & mix to combine. Place the flaked almonds in the oven for 5-10 minutes until light golden brown. Once ready, allow to cool & lightly crush them into small pieces.

Add sultanas, currants, walnuts, flaked almonds & pomegranate arils mix well to combine, then lastly the sesame seeds.

Cover with almond meal, using a fondant smoother, smooth the top layer. If you have a cross stencil (bought from local church) place on top of almond meal and carefully sprinkle cinnamon over the stencil. Carefully remove the stencil & decorate with sugared almonds & silver candies. The symbol of the cross should be included in your design.

People generally decorate the koliva by layering the top with icing sugar. Feel free to do so, if that is your preference. A big thank you to Father Diamandis Kourabis of St Demetrios Church in Prahran, for his guidance & constant support.
#κολυβα #ψυχοσαββατο

02/02/2026

Sour Cherries Preserve
Βύσσινο γλυκό του κουταλιού

Following an idyllic weekend retreat to the picturesque Yarra Valley, I discovered a treasure trove of succulent cherries at Cherry Hill Orchards, which sparked a creative burst to make a batch of delectable homemade sour cherry preserve.

As the jars filled up with promise, I also envisioned this delightful preserve injecting a burst of sunshine onto ice cream, infusing cold water with an essence of freshness, and serving as the pièce de résistance in cherry pies and cheesecakes. Shared with loved ones will undoubtedly kindle joy and forge unforgettable memories, rendering it an ultimate welcome gift for cherished guests.

Ingredients:
1 kilogram of cherries
1 kilogram of caster sugar
1/4 cup water
2 teaspoons of lemon juice

Method:
Soak cherries in water for around 5-10 minutes to make sure to remove any residue.
Using an olive pitter, remove the stem & pips from the cherries, make sure you do this over a bowl so that you can save any excess cherry juice.
Transfer cherries into a stainless steel pot, add the sugar & water and mix carefully.
Heat the cherries over medium heat, once it comes to boil, you will notice foam forming.
Remove the foam with a spoon.

Slowly boil until the juice thickens.
(should take around 20-30 minutes)
Add the two teaspoons of lemon juice a few minutes before removing from heat. Remove from heat and let the sour cherry preserve cool completely.
Store in glass jars & enjoy
#Βυσσινοτουκουταλιου

24/01/2026

Banana Loaf

An easy, moist loaf that is made in no time. Made with simple ingredients, if you are after a moist & simple loaf try this banana loaf. Great afternoon pick me up with a cup of coffee or tea.

Ingredients:
1 1/3 cup of self raising flour
3 bananas (more ripe the better) peeled then mashed
100 grams of caster sugar
75 grams of unsalted butter (melted)
2 eggs
3 tablespoons of cinnamon

Optional
1 extra banana sliced into two pieces to add on top of loaf prior to baking

Equipment:
Loaf Tin 9 inch x 5 inch / 23 cm x 13 cm
Mixing bowl

Method:
Preheat oven to 180 degrees celsius
Grease the tin with soft butter also line with baking paper.

Using a saucepan melt the butter then set aside
Using a bowel and fork, mash the 3 bananas

In a large mixing bowl, add the eggs, caster sugar, flour, melted butter, cinnamon and mashed bananas.
Mix all ingriedients until well combined.

Transfer mixture into the greased loaf tin, add two peeled slices on top of mixture (optional) as shown on photo, sprinkle a little bit of cinnamon on top also. Bake for 40-50 minutes, until golden brown on top.

To confirm the banana loaf is cooked, pierce cake in the middle with a skewer, if it comes out clean it is ready.

Allow to rest for around 10 minutes. Remove from loaf tin, slice and enjoy as is, or add a favourite condiment over a slice and your favourite warm beverage.
Enjoy!!!

Note: If you prefer to jazz up the banana loaf, feel free to do so, like adding crushed walnuts into the mixture or whatever nut you prefer.

16/01/2026

Coconut Covered Date & Walnut Bites

Coconut-covered Medjool dates with walnuts are a popular, healthy, and easy-to-make no-bake energy snack. A blended energy ball mixture rolled in shredded coconut. With only three ingredients, they are made in no time, they are also excellent healthy pick-me-up snacks when needed.

This method uses a food processor

Equipment:
Food processor

Ingredients:
20-23 pitted Medjool dates
1 cup walnuts
½ cup unsweetened shredded coconut

Instructions:
Add the pitted dates and walnuts into a food processor, pulse until the walnuts are coursly ground and the dates form into a sticky dough.

Shape into small round balls, coat and cover with shredded coconut

Refrigerate for at least 30 minutes to firm up, store in an airtight container in the fridge. Keeps well for 2 weeks. Enjoy!!!!

04/01/2026

KOTOPITA- CHICKEN PIE WITH HOME MADE PHYLLO

Pita and chicken lovers will enjoy every bite of this flavour-filled homemade pie.

Phyllo Pastry
5 cups of all purpose flour (add more if required)
50mls of white wine vinegar
1 tablespoon of salt
60ml of olive oil
300ml of water (room temperature)
Extra olive oil for lacing over phyllo pastry

Chicken Filling:
3 chicken breasts boiled then shredded
1 bunch of spring onions (finely cut)
1 leek (the white and tender green parts & sliced
1 bunch of spring onions, finely chopped
1 bunch of fresh dill (finely chopped)
1 onion (finely chopped)
1 red pepper (finely chopped)
400 grams feta cheese, crumbed
2 eggs
Pepper

Topping:
Sesame seeds
1 egg (beaten to brush over top of pie)
Olive oil for lacing

Method:
Fill pot with water and boil chicken breast until chicken is cooked. Carefully remove from pot, using two forks shred the chicken breast into fine pieces. Transfer into a bowl cover with glad wrap then set aside.

As the chicken is boiling, make the phyllo pastry
Using a bowl, mix flour, vinegar, salt, olive oil & water & mix well until a soft dough is created.
Seperate dough into 4-5 equal sized round balls, then cover bowl & allow dough to rest for 1/2 an hour to an hour.

Using a shallow pan, lace with olive oil, place chopped onion, leeks, spring onions, red peppers and sauté until soft & not browned. Add the dill in the end. Remove from heat and then add the feta cheese & pepper. Cover & set aside when mixture has cooled slightly add the eggs & pepper and mix well until well combined.

Preheat oven at 180 degrees Celsius.

When the dough is ready, using a rolling pin, roll out the first ball as thin as possible. Add flour to your work station to prevent dough from sticking as you are rolling it out. The rolled out dough should cover over your desired baking tray.

Transfer rolled out dough over a well oiled baking tray, lace some olive oil over phyllo then repeat process and add another phyllo pastry over the top. This will allow for a firm pastry base. (the base of tray should have 2 phyllo sheets)

Add chicken mixture onto phyllo pastry, making sure phyllo is well covers with the chicken mixture. Lace some olive oil over mixture.

Repeat process & roll out another dough ball until thin as possible then cover with mixture & lace with olive oil.

Roll out another dough ball & cover with chicken mixture over the other phyllo. Lace some olive oil & finally add the last phyllo pastry over the top.

Fold in the edges, brush top of phyllo with egg wash & sprinkle some sesame seeds.
Place in oven & bake for 45-60 minutes or until pastry is a crispy golden brown in colour.
#κοτοπιτα

29/12/2025

THANK YOU!!
As I reflect on the support for Three Fragrant Apples throughout 2025, I'm filled with gratitude and appreciation for the community that's grown around it. Your encouragement & support has empowered me to share inspiring recipes and stories, and I hope these have, in turn, inspired you to create memorable meals and moments with loved ones.

Here's to embracing new possibilities and culinary adventures in 2026. Wishing you all a prosperous & blessed 2026.

Three Fragrant Apples

08/04/2026

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