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Three Fragrant Apples

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Welcome to Three Fragrant Apples. Encouraging home cooking, sharing recipes & love for photography

01/11/2026

Home made Sourdough Bread

Baked this beauty yesterday!
After months and months of re-learning to feed my starter, stretching & folding dough and making many semi okay loaves in between. This was the final result from yesterday bake, l am so happy with it that I had to share.
Will share my process with you once I feel I have mastered the art of sourdough bread making. In the meantime, let's just admire this beauty shall we.

01/11/2026

TAVERNA
Sunday lunch at an Athenian-inspired taverna in lygon street Brunswick East.
A place where every guest is warmly embraced by Angie, the owner and host. Every table feels like home & every meal is a celebration of togetherness.

Inspired by the heart of the Mediterranean, the menu embraces seasonal flavours, fresh ingredients and the simple joy of sharing beautiful food. Come as you are, gather around the table and experience the warmth of Greek hospitality.

22/08/2026

Fanouropita - Φανουρόπιτα

On August 27th, the Orthodox Church commemorates St Phanourios who is patron saint of lost things. The name originates from the Greek word ‘fanerono/φανερώνω’ meaning to reveal.

Tradition has it, that a cake is made as an offering for the forgiveness of Saint Phanourios mother. The faithful also pray to Saint Phanourios for help to find things that they have lost.

Fanouropita is made on the eve of the 27th of August then brought to church the next day to be blessed and shared with friends & family.

Traditionally fanouropita is made with 7 or 9 ingredients. This recipe has 9 ingredients.

Ingredients:
450 grams of self raising flour (sifted)
1 1/2 cups of olive oil
1 1/2 cups of orange juice
1 1/3 cups of caster sugar
1 cup of chopped walnuts
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of nutmeg
Sesame seeds (to sprinkle over the cake)

Method:
Preheat oven to 160-180 degrees
Using a mixing bowl, pour in olive oil & caster sugar. Whisk liquid ingredients until well combined until you see the sugar has dissolved.

In a seperate bowl, pour orange juice & mix in the baking powder, stir until the baking powder has dissolved into the orange juice.

Pour orange juice mixture into the olive oil mixture. Add the cinnamon & nutmeg whisk until well combined. Add the sifted flour then chopped walnuts & mix until well combined. Mixture will slowly start to thicken as you manually mix.

Line your cake tin with baking paper, lightly oil the sides then pour mixture into cake tin. Sprinkle some sesame seeds over the top of the cake then transfer into pre-heated oven & bake for around 40-60 minutes.

To make sure cake is completely baked, pierce cake with a wooden skewer in the middle of cake. Skewer should come out clean with no cake mixture.

Ο Άγιος Φανούριος να φανερώνει κάθε καλό για όλους.
#φανουροπιτα

25/07/2026

VOULA’S Taverna

A new Greek Restaurant in Hawthorn East, Melbourne has just recently opened. VOULA’S Taverna, named after the owners mother. Serving delicious Greek cuisine, warm hospitality, vibrant atmosphere and generous shared plates. A must visit!!

16/07/2026

Mandarin & Poppy Seed Friands

These petite French almond based tea cakes are a perfect morning or afternoon tea treat . Made with egg whites, icing sugar, butter & almond meal. They are baked in specialised oval shaped pans, giving them their unique signature shape.

Equipment
Friand pan or molds

Makes 10-11 friand tea cakes

Ingredients:
1 cup of Almond flour
1 & 1/2 cups of icing sugar
1/2 cup of plain flour
6 egg whites
180 grams of unsalted butter (melted)
1 tbs poppy seeds
Finely grated rind of 2 mandarins

Method
Preheat oven to 180 degrees Celsius
If required, butter friand molds (generally the friand pans are non stick)

Melt the butter then set aside.
In one bowl, whisk the egg whites until soft peaks form, then set aside.

In another bowl combine icing sugar, almond flour, poppy seeds & mandarin rind.

Mix the melted butter into the egg whites, then add the dry ingredients & mix until all ingredients are well combined.

Using a spoon, pour mixture evenly into the friand pan/ molds & bake for 20-25 minutes or until light golden brown. Enjoy!

12/06/2026

Yanna (Joanna) congratulations on winning the basket of fresh home grown lemons, happy baking. 🍋🍋🍋

10/06/2026

*GIVEAWAY* Fresh Home Grown Lemons

My lemon tree is thriving and bursting with fruit.
I would like to offer some to a lucky recipient.

If you are interested in winning some fresh lemons, simply like this post & tag as many friends you like. (1 tag =1 entry, unlimited entries)

*Melbourne Metropolitan area Only*
Giveway closes on Thursday 11th June 2026 at 5 pm. The winner will be notified via DM on Thursday 11th June at 6pm and we’ll arrange delivery details. GOOD LUCK!!

08/06/2026

Petoules - Πέτουλες

‘The Messinian Crepes’
Petoules are a simple mixture of flour, water, and salt. They are traditional Greek crepes originating from the Péloponnèse region of Messinia Greece, where my family is from.

As children, my mother would make these crepes then grate a lot of mizithra cheese over each crepe. We absolutely loved it when she made πέτουλες. They were & still are a favourite.

Equipment:
Skillet pan

Ingredients:
2 cups of all purpose flour
2 cups of water
1 tablespoon of salt.
Mizithra cheese
Olive oil

Method:
Using a bowl, add the flour, water & salt. Constantly mix with a fork until you have a smooth running mixture (not too thick)

Using a skillet, heat over stove top (medium heat) pour some olive oil into the skillet and let it warm.

Using a large spoon, pour a spoonful of mixture into skillet to form medium size crepes. Allow to to brown for 1-3 minutes, then carefully turn on the other side. Once ready, remove from pan & place onto a plate. Sprinkle grated mizithra cheese over crepe.

Repeat process until all the flour mixture is used.
Cover each crepe with grated mizithra (the more the better). You can eat each crepe as is, or cut them into bite size pieces
Enjoy!

#πετουλες

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.

Address

Melbourne, VIC

Website

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