Three Fragrant Apples

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

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.

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.