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🇬🇷 Crusty bread, fall-apart meats & indulgent comfort food yiayia-approved.
🫒 Michelin star optional.
📍Melbourne

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Thessaloniki-style bougatsa, an easy Greek dessert you can make ahead for Christmas. 🇬🇷

Creamy vanilla custard wrapped in crisp, buttery filo pastry, dusted with icing sugar and cinnamon. Fold a tray now, freeze it, and bake it straight from the freezer when everyone arrives.

Anything that buys you time at Christmas is worth making. 🎄

Ingredients 1 vanilla bean, scraped 3 tbsp cornflour 4 tbsp semolina 1 cup caster sugar 2 eggs 660ml full-cream milk 1 packet filo pastry @antonioufillopastry  1 cup melted butter Icing sugar and cinnamon, to dust
Method
1. Put the scraped vanilla, cornflour, semolina, sugar, eggs and milk into a saucepan and blitz with a stick blender until smooth.
2. Cook over medium heat, stirring constantly, until it thickens to a custard. Take it off the heat and add a large piece of lemon peel to infuse.
3. Cover the surface with cling film so a skin doesn’t form, and let it cool.
4. Layer 3 sheets of filo, brushing generously with butter between each one.
5. Cut the stack in half with a knife.
6. Spoon 2 heaped tablespoons of custard onto each half. Fold in the sides so the custard stays in, then roll up.
7. Bake at 180°C (350°F, Gas Mark 4) until golden brown.
8. Dust with icing sugar and cinnamon.

To make ahead Line the rolls up in a container, brush the tops with butter, and freeze. Bake straight from frozen at 180°C. Give them a little longer than fresh, until they’re golden and the custard starts bubbling out the ends.

Follow @ananotherbite for more from my kitchen.

#bougatsa #greekdessert #easydessert #christmasdessert #makeahead by @ananotherbite

Orange bundt cake, back before orange season disappears. 🍊

Cara caras and red orange juice through the batter, the zest rubbed into the sugar, and a crumb that stays soft for days. It’s the kind of cake that sits on the bench under a tea towel and is somehow gone by the next afternoon.

I definitely didn’t butter my tin properly and bits of my cake got stuck. Don’t stuff up this step too! 😬

Follow @ananotherbite for more from my kitchen.

3 eggs (room temperature)
160 ml vegetable oil
50ml melted butter
160 ml orange juice (add pulp too)
Zest of 2 oranges (I used red oranges and Cara Cara oranges)
Pinch of salt
10 g vanilla sugar
200 g caster sugar
200g self-raising flour
100g almond meal

1. Preheat the oven to 180°C.
2. In a large mixing bowl, combine sugar and orange zest. Rub the zest into the sugar with your fingers. Add eggs, vanilla sugar, and whisk with a mixer for 4-5 minutes.
3. Add orange juice, oil, butter and mix.
4. Sift flour and almond meal into the mixture and mix well. Pour the batter into the prepared cake pan. Bake for 50-55 minutes or until a toothpick comes out with a few moist crumbs.
5. Let the cake cool down for 15-20 minutes before cutting.

#orangecake #bundtcake #caracara #bakingathome #citrusseason by @ananotherbite

Halloween ghost biscuits. The kids can have the lollies. 👻

Buttery, a little lemony, with a dusting of icing sugar. And you don’t need a ghost cutter. Take a heart cutter, cut each heart in half, and use the end of a piping tip for the faces. 👻

Ingredients 100g butter, softened 115g caster sugar 1 egg 1 egg yolk 1 tsp lemon rind 300g plain flour ½ tsp baking powder

Method
1. Beat the butter and sugar until pale and creamy.
2. Add the egg, egg yolk and lemon rind, and mix through.
3. Add the flour and baking powder and mix until it comes together. Finish by hand, shape into a disc, wrap and chill for 30 minutes.
4. Roll out between two sheets of baking paper.
5. Cut out hearts, then cut each heart in half with a knife. Each half is a ghost.
6. Press in the eyes and mouth with the end of a piping tip.
7. Pop them in your preheated oven at 180°C for 15 minutes.
8. Once cool, dust with icing sugar.

Follow @ananotherbite for more from my kitchen.

#halloweenbiscuits #ghostcookies #halloweenbaking #lemonbiscuits #bakingathome by @ananotherbite

No-knead bread, the lazy way. Jim Lahey’s famous loaf, and the easiest bread I’ve made.

I’ll be honest. My stretch-and-fold loaf is taller and airier. But this one needs one fold and eighteen hours on the bench. That’s it. Mix it at night, forget about it, bake it the next day.

If you’ve never made bread because you don’t have time this is the recipe for you. 🍞

Follow @ananotherbite for more Psomi, my easy bread series.

📋 INGREDIENTS 385g bread flour, plus extra for dusting 1g instant yeast (¼ tsp) 11g salt 308ml water
METHOD
1. Mix the flour, yeast and salt in a large bowl. Add the water and stir until there’s no dry flour left. It will be sticky.
2. Cover and rest 15–20 minutes, then do one stretch and fold. If you have time, with a wet hand, grab an edge, stretch it up and fold it in, working around the bowl (4-5 stretch and folds)
3. Cover and leave on the bench for 12–18 hours, until the top is dotted with bubbles.
4. Turn the dough onto a floured bench and fold it over itself once or twice. Rest 15 minutes.
5. Shape it into a ball and place it seam side down in a paper-lined bowl. Cover with a tea towel and leave for 2 hours.
6. Forty-five minutes before baking, put a large lidded pot in the oven and preheat to 230°C.
7. Lift the dough into the hot pot, score the top, put the lid on and bake 30 minutes. Lid off, then another 10–15 minutes until deep golden.
8. Turn it out onto a rack and let it cool before slicing. by @ananotherbite

Overnight bread. Crusty, golden, and far easier than it looks.

No kneading. No stress. Just four ingredients, a few rounds of stretch and folds, and a kitchen that smells like a bakery, all between Zoom calls. 📆

I get it, bread at home sounds scary. This one isn’t. It’s the loaf I make on repeat. 🍞

Follow @ananotherbite for more easy bread. There’s a whole series coming.

INGREDIENTS
1½ cups warm water
1 tsp yeast
1 tsp sugar
3 cups plain bread flour
1 tsp salt

METHOD
1. Stir the yeast and sugar into the warm water. Let sit 5–10 minutes until foamy.
2. Combine the flour and salt in a large bowl. Add the yeast mixture and mix until you get a shaggy dough. Cover and rest 30 minutes.
3. Stretch and fold the dough clockwise, four times around. Rest 30 minutes, then repeat three more times.
4. Cover and place in the fridge overnight.
5. The next day, bring the dough to room temperature, 1–2 hours.
6. Turn onto a floured bench, do one final stretch and fold, then place into a paper-lined bowl and cover with a tea towel. Rest 30mins.
7. Preheat oven to 230°C with your lidded pot inside, 30 minutes before baking.
8. Place the dough into the hot pot, score the top, cover with the lid, and bake 30 minutes. Remove the lid and bake a further 20 minutes.
9. Rest 10 minutes before slicing.

#overnightbread #noknead #homemadebread #breadrecipe #dutchovenbread by @ananotherbite

Chocolate truffle cake. A flourless chocolate cake you will make forever! It’s that good. 🍫

No flour. No butter. Six ingredients and one bowl. Fudgy in the middle, rich but not too rich.

Gluten free, dairy free, so everyone is happy 😊

FLOURLESS CHOCOLATE TRUFFLE CAKE
6 eggs
½ cup (125ml) pure maple syrup
1¼ cups (300g) brown sugar
1 cup (100g) cocoa, plus extra for dusting
1½ cups (180g) almond meal
½ cup (125ml) grapeseed oil

1. Preheat oven to 160°C (325°F). Line a 24cm round springform cake tin with non-stick baking paper
2. Place the eggs, maple syrup and sugar into the bowl of an electric mixer and whisk on high speed for 10 minutes or until light and fluffy
3. Sift the cocoa and almond meal over and gently fold to combine. Add the oil and fold to combine
4. Pour the mixture into the prepared tin and bake for 35–40 minutes or until the cake is firm around the edges but has a slight wobble in the centre. Allow to cool slightly, then refrigerate for 1 hour or until set.
5. Remove the cake from the tin and place on a cake stand. Dust with extra cocoa. Pop in birthday candle and sing happy birthday 🥳 😆 by @ananotherbite

Blueberry muffins that are still soft on day three 💙

The reason is buttermilk, melted butter and oil, all in the one batter. The butter gives you the flavour, and the buttermilk and oil keep them soft long after the butter alone would have dried out. Then a hot oven for the first five minutes pushes the batter up, which gives you those tall tops.

One bowl, one jug, a whisk, and no more than eight stirs.

Adapted recipes from the queen @recipetineats

BLUEBERRY MUFFINS 🫐 Makes 12

Dry 2½ cups plain flour 3 tsp baking powder 1 tsp bicarb soda 3/4 cup caster sugar ¼ tsp salt

Wet 1 cup buttermilk 60g unsalted butter, melted 4 tbsp vegetable oil 2 large eggs, at room temperature, lightly whisked 2 tsp vanilla bean paste

To finish 250g frozen blueberries

Method
1. Preheat the oven to 200°C and line a 12-hole muffin tin with paper cases.
2. Whisk the flour, baking powder, bicarb soda, sugar and salt in a large bowl.
3. In a jug, whisk the buttermilk, melted butter, oil, eggs and vanilla.
4. Make a well in the dry ingredients and pour in the wet. Mix until just combined, no more than 8 stirs. A few lumps of flour are fine.
5. Stir through most of the blueberries
6. Fill the cases right to the top
7. Bake for 5 minutes, then turn the oven down to 180°C. Bake for another 13 minutes (fan-forced) or 15 minutes (conventional), until a skewer comes out clean.
8. Cool on a rack

Ela, come bake with me 💙

#blueberrymuffins #muffinrecipe #homebaking #bakingfromscratch #easybaking by @ananotherbite

Chips and eggs, my mum’s Greek potato omelette. Fried potatoes, eggs and feta, all in one pan 🍳

Mum’s weekly market run meant the fridge was always full of eggs and whatever veggies looked good that day. Dinner got built from that. Nothing fancy, nothing wasted, and somehow the best meals of the week.

Shout out to my Greek foodie for the inspo @debs_homecooking 🥰

EGGS WITH FETA AND CHIPS 🍟
3-4 potatoes cleaned and cut into chips
4-5 eggs
Lots of feta @dodoni.au
Salt/pepper/oregano

1. Fry up your chips until golden add your beaten eggs with feta pepper, salt and oregano. Ensure your heat is low and let them cook till the bottom is brown then pop them into your oven under the grill and cook for a few minutes until cooked through.
2. So easy, enjoy

Ela, come cook with me 🇬🇷

#chipsandeggs #potatoomelette #greekfood #greekrecipes #easydinner by @ananotherbite

Chicken kritharaki (kotopoulo me kritharaki). 🐓

Golden chicken thighs, mushrooms and orzo, cooked together until the kritharaki has soaked up every bit of flavour.

This is one of my favourite comfort foods. Everyone loves it. What’s for dinner tonight?

Ela, come cook with me 🇬🇷

#chickenorzo #kritharaki #greekrecipes #onepotdinner #familydinner by @ananotherbite

Biscoff scrolls. Possibly better than cinnamon scrolls.

I said possibly. Cinnamon scroll lovers, just hear me out. Biscoff gives you the cinnamon, plus caramel, toffee and that deep spiced biscuit flavour, melted into a gooey brown sugar filling and finished with crunchy Biscoff on cream cheese icing.

I’m not saying I’ve switched sides. I’m saying I’ve been seeing both.
Full Biscoff scrolls recipe on the last two slides. Save it for the weekend.

Ela, come bake with me 🤎

#biscoffscrolls #biscoffrecipe #cinnamonscrolls #homebaking #weekendbaking

BISCOFF SCROLLS
DOUGH
7g instant yeast
260ml milk
1 egg
85g melted butter
20g sugar
480g bread flour

FILLING
120g softened butter
140g brown sugar
100g or more Biscoff crunchy

100ml cream or milk, to pour over before baking

ICING
150g icing sugar
80g soft cheese
1 tsp vanilla paste
1–2 tbsp milk (add 1 first, then more if needed)
50g Biscoff crunchy, or more (I honestly didn’t measure it)

METHOD
1. Mix all dough ingredients together in the order listed, combine, then knead on a well-floured surface for 10 minutes. Cover and rest for 60 minutes.
2. While it’s rising, take your butter out to soften and measure out your filling ingredients. Line the bottom of your dish with baking paper.
3. Once risen, punch down the dough and shape into a rectangle. Roll out lengthways and sideways until about ½–¾cm thick.
4. Mix the softened butter with the brown sugar. Then add the biscoff. Spread the filling mixture over the entire rolled-out dough. Using a pizza cutter, cut the dough into even strips lengthways. Roll each strip up individually into a spiral to form your scrolls. Place them in your dish at least 1 inch apart, as they’ll grow on the second rise and in the oven.
5. Cover and let rise for 1 hour, meanwhile heating your oven to 180°C.
6. Once risen, pour the cream or milk between the scrolls and bake for 20–22 minutes.
7. Make the icing while they’re in the oven by whisking the ingredients together, starting with 1 tbsp of milk and adding more only if needed, 1 tbsp at a time. Spread over the warm scrolls, let cool for 10–15 minutes, and enjoy warm or cold. by @ananotherbite

$Prasopita, the quick version. My mum’s Greek leek and feta pie, made with store-bought fillo. Mum makes her own pastry, and you can’t beat it. This is the weeknight version. Same leek and feta filling, same golden layers, rolled into little spirals and on the table in a fraction of the time. I was going to say not quite as good. But I’m saying just as good. Don’t tell her. Ela, come cook with me 🇬🇷 Ingredients 375g Antoniou Fillo Pastry 2 leeks 100g Feta cheese, crumbled 1 tbsp fresh mint, chopped 1 egg (optional) 200g melted unsalted butter ½ tsp salt Method 1. Bring fillo to room temp (2 hrs out of the fridge). Preheat oven to 170°C fan forced. Grease a 30cm round dish. 2. Line the dish with 2 sheets of fillo, overhanging edges folded back in. 3. Sauté chopped up leeks (white part only) gently with a little oil. Let cool. Mix in feta, egg, mint, 5 Tbsp olive oil and salt. 4. Lay a fillo sheet, brush with butter, dollop on filling mixture down the long side of your fillo. Then crinkle and roll up and coil into a rose. 5. Brush with butter 6. Bake 20 minutes until golden and crispy. #prasopita #greekleekpie #filopastry #greekrecipes #raisedonthis by @ananotherbite$

Greek roasted peppers (piperies psites), the way my mum always made them.🫑

Garlic, good olive oil, vinegar, salt and pepper. That’s the whole recipe, and it always was. Roast the peppers until the skins blister, cover them so they steam, peel them while they’re warm, then let them sit in the dressing. Better the next day, if they last that long.

And I still turn around at the end and ask her. Μαμά, έτσι; Mum, like this? Some questions you never stop asking.

Ela, come cook with me 🇬🇷

#greekroastedpeppers #greekrecipes #raisedonthis #greekfood #mezze by @ananotherbite

Ana Vassili | Greek-Australian home cook

@ananotherbite