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Sea Bass in Οven

Ingredients: 5 bass fish 4-5 tomatoes 1 kilo of potatoes 10 peeled cloves of garlic 1 bunch of parsley Lemon, oil, salt 4 leaves of laurel Instructions: Clean the bass fish. Put the fish in a pan, cut the potatoes in quarters and salt them. Put the potatoes among the fish, so that the pan is filled. Then, add the pepper, the tomatoes, the chopped garlic, the leaves of laurel and finally the oil. Add a little bit of water, so that the potatoes can be cooked. Get your pan out of the oven as soon as the potatoes are baked. It is preferable to add the parsley at the end, as a trimming.

Green Beans with Octopus

Ingredients:½ kilo of green beans2-3 round sliced carrots3-4 leaves of celery1 pepper2-3 thick chopped onionsA fresh tomatoSalt Instructions:Wash and peel the beans. Then, boil them. Also, boil the octopus in another pot without putting anything else in it. When the green beans are half boiled, pour the octopus’ broth on them, all the other ingredients and the whole tentacles, without mixing them. When the sauce thickens, serve the green beans by cutting the tentacles in small pieces and trimming the whole platter with them. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Eggplant with Tuna

Ingredients:1 kilo tough eggplants seedless200-250 g. canned tuna2-3 tomatoes, chopped1 tablespoon tomato pasteA little chopped basil6-8 cloves garlic, finely chopped2-3 green peppers, choppedA little spicy chiliOlive oil Instructions:Cut the eggplant into cubes. Add them briefly in salted water, squeeze them and fry. Prepare the sauce in tava (large baking pan) with the tuna, cut in big pieces. Add the fried eggplant, reduce heat and remove from the fire when the liquid is evaporated. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Little Orange Pies

Ingredients:2 spoonfuls of margarine250 g. of orange marmaladeJuice of an orangePeels of an orange2 spoonfuls of Grand Marne liqueur1 packet of small flaky pastriesSome vegetable butter Instructions:In a pan, heat the margarine. Then, add the marmalade, the juice, the orange peels, the liqueur and mix them well. Fill each little flaky pastry with two spoonfuls of the mixture and fold it in two, so that it is like a triangle. Spread a little melted butter on the small orange pies and bake them in preheat oven, at 180 degrees for about 20 minutes. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Rice with Tomato Sauce and Mushrooms

Ingredients:2 cups of chopped mushrooms2 cups of parboiled rice (yellow)2 dry onions1 fresh onion2 fresh and mature tomatoes2 cloves of garlic2 spoonfuls of vegetable butterOil, salt, pepperRed hot pepper (optional) Instructions:Saute the onions in the oil and add the chopped mushrooms. Add the garlic, the tomatoes, salt, pepper, the two cups of water and the red pepper. Let the sauce boil until the water is evaporated. As soon as the rice is boiled, serve it in a plate and pour the sauce on it. You can also sprinkle some grated cheese and some chopped parsley. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Salad with Beetroots and Mushrooms

Ingredients:½ kilo of any kind of fresh mushrooms½ kilo of fresh beetroots2 cloves of garlicSalt, oil, balsamic vinegarWalnutsPine nuts Instructions:Boil the beetroots and put them in a platter. Sauté the mushrooms and place them on the boiled beetroots. Then, add the nuts and the garlic and finally sprinkle the salad with salt, oil and balsamic vinegar. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Traditional Soup with Mushrooms (Magiritsa)

Ingredients:1 kilo of mushrooms2 eggs1 bunch of endives½ bunch of dill½ bunch of parsley1 wine glass of oil1 lemonLittle butterSalt, pepper Instructions:Chop and clean the mushrooms. Put them in salted water and leave them become smooth. Strain them well, so that there is no water left. Saute the dry onions with the oil and the butter and then add the mushrooms, the fresh onions, the endives, the dill and the parsley. Add a little water so that all the ingredients are completely covered. After they are well boiled (add a little water if it is necessary) add salt and pepper. When the soup gets a little cold, beat the eggs and the lemon juice. Finally, pour it in the soup when it is cold. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Rice with Limpets

Ingredients:½ kilo of limpets1 chopped onion2 cloves of garlic1 spoonful of a wild carrot1 cup of oil1 cup of parboiled rice (yellow)½ wine glass of lemon1 bunch of chopped samphireSalt, pepper Instructions:At first, take off the limpets’ shell. Saute in oil the vegetables until they are withered. Pour three cups of water, the limpets, salt and pepper. As soon as they get to a boil, pour the pepper and the lemon. Mix continuously until the rice is half boiled. Cover the pot and take it off the stove top. Serve the food, when all the water is evaporated. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Lazarakia

In the old days, on Saturday of Lazarus, women kneaded a special type of bread, which they called "Lazarus" or "Lazarakia". The "Lazarakia" had the shape of a man, just as Lazarus is portrayed in the icons. In memory of the resurrection of Lazarus, the housewives cooked on the Lazarus Saturday, that is, on Saturday before the Holy Week, the “lazarakia”. Inside the dough, they used to put honey, walnuts, raisins or whatever they liked. Ingredients:1 kilo of wheat flour1 tea cup of raisins4 spoonfuls of sugar½ tea cups of corn oil1 teaspoon of aniseed or masticBeer yeastSome nutmegs and some sesame Instructions:Dilute the yeast with a tea cup of lukewarm water, in a bowl suitable for kneading and add the olive oil, the sugar, the raisins, the aniseed or the mastic and one more tea cup of lukewarm water. Add the flour and knead the mixture again, so it will turn into a medium dough. Put the dough on the floured kitchen bench and knead it again strongly. Divide the dough into pieces and shape them like little men by putting nutmegs for their eyes, nose, e.t.c. Spread a little oil on the large baking pan, put the “lazarakia‘’ on the baking pan, sprinkle them with sesame and cover them with a cotton towel. Leave them in a warm place to rise. Bake them in 180 degrees for 45-50 minutes. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Lenten Ice Cream

Ingredients:1 kilo of milk (made of soya, almonds or rice)100 g. of sugar1 tea spoon of salepCooking chocolateAlmond kernel Instructions:Heat the milk. Mix the sugar with the salep, add this mixture to the milk and let it boil in low temperature. Mix it continuously so that it won’t get stuck on the pot. As soon as it is well boiled, remove it from the stovetop. When it is cold enough, mix the mixture again and put it in the fridge. After 20 minutes, sprinkle it with the grated cooking chocolate and the almond kernel. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Lenten Bougatsa

Ingredients:4 tea cups of milk (made of soya, almonds or rice)8 spoonfuls of fine semolina5-6 spoonfuls of sugar3 spoonfuls of butter1 sachet of baking powder1 vanilla2 phyllosCaster sugar and cinnamon for the sprinkling Instructions:In a pot pour the milk and then add the semolina, the sugar, the butter and mix them well on the stovetop until the cream is curdy enough. In the end, add the baking powder and the vanilla. In a large baking pan, put the first phyllo. Then, put the cream on it and finally put the other phyllo. Spread the melted butter on it and bake it at 180 degrees until it gets brown. When it is cold enough, sprinkle the “bougatsa” with the caster sugar and the cinnamon. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Apple Pie with oil or Tahini

Ingredients:1 kilo of self-rising flour1 cup of corn oil or ¾ cup of tahiniJuice of 4-5 oranges½ cup sugar1 cup of brandyLemon peel For the filling:4 large apples, grated1 cup of sugar1 cup of walnuts, coarsely chopped1 cup of blonde raisinsRosewaterCinnamon Instructions:Melt the tahini with the orange juice and add the flour and the remaining ingredients and knead. Split the dough in two and roll out the first piece into a thick phyllo. Cover a pan with oil and flour and place the phyllo. Mix the ingredients for the filling and spread the mixture on the phyllo, pressing that slightly with a spoon. Roll the other dough into a phyllo and place it over the filling. With the fingers attach the two phyllos carefully. Bake the pie at 180 degrees for one hour. Find here: Cookbooks and Pastry books for Monastic Gastronomy