Cod with Tomato, Thyme and Oregano

Cut all the vegetables into thin rounds and sauté over low heat with margarine or oil, until peppers are soft and the onion gets "golden". Then, pour the wine and hold the pan with one hand. Flame the alcohol, so it will burn off by moving slowly the pan. Then, add the smoked paprika. Sprinkle the food with the milk cream. Boil the pasta in salted water. Pour all the mixture into the pot, where the cooked pasta is. Add the parmesan and stir.

Peel the apples and with the special tool, open a hole in the middle removing their seeds. Spread the apples in the pan and add the liqueur. Mix sugar, nuts and cinnamon and with a teaspoon fill the holes of apples. Bake at 180 degrees for about an hour, covered with foil. Before you remove it from the oven, sprinkle with a small cup of brandy. After they are cool, whip the pastry cream, so it will become whipped cream (chantilly). Let it cool in the refrigerator. Then, garnish the apples and serve.

Wine, as a blessed commodity, plays a predominant role in the life of the Athonite monasteries. The founder of the monastic state of Mount Athos, Saint Athanasius the Athonite, decreed that each monastery should have its own vineyards. Thus, since the 10th century, the founders of the monasteries, recognizing the value of wine, have numerous vineyards in their monastic properties. On Mount Athos, there were no large areas for grain, due to the geographical difficulty and the wildness of the place. However, the microclimate of Mount Athos as well as its special vineyards, are key factors for a distinct wine production, unique throughout the Balkan Peninsula and the Northern Aegean. Even today, a number of monks from each monastery are in charge of the cultivation of vineyards and the production of wine.