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Mizithra Cheese Pie

Ingredients:1 ½ kilo unsalted fresh mizithra cheese1 cup of honey7 eggs1 tablespoon of fresh butter2 tablespoons flour1 teaspoon of flour (to flour the Pyrex)Caster sugar, cinnamon and rosewater Instructions:Cut the cheese into small pieces and add the honey, sugar, eggs and mix the mixture until it becomes fluffy. Cover an oblong Pyrex with butter and flour and pour the mixture inside. Bake for half an hour at 180 degrees until it gets golden brown. Let it cool, sprinkle with cinnamon or rosewater. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Sweet Bougatsa with Cheese

Ingredients:½ kilo of phyllo (for sweets)½ kilo of cream cheese (anthotiro)¼ kilo of cream cheese (manouri)¼ tea cup of milk1 spoonful of corn flour4 eggs¾ tea cup of sugar4 vanillasCaster sugar and cinnamon for the sprinkling Instructions:Mix both two kinds of the cream cheese “anthotiro” and “manouri”. Also mix the milk with the corn flour. Then, mix the eggs with the sugar and the 4 vanillas. Finally, mix all of the ingredients mentioned above. Put half of the phyllos in the baking pan and add the mixture. Put the rest of the phyllos and carve them. Bake it at 200 degrees for 35-40 minutes. Sprinkle it with the caster sugar and the cinnamon. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Tomato Soup

Ingredients:4 spring onions2 cloves of garlic2 spoonfuls of olive oil1 big carton of concentrated tomatoesJuice of a lemon3 spoonfuls of red hot pepper3 spoonfuls of ketchupSalt Instructions:Chop the onions and the garlic and sauté them in the oil. Remove the seeds from the tomatoes, blend them and pour their juice on the onions. Add the lemon juice, the red hot pepper, the ketchup and some salt. Let the soup boil in a low temperature. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Baked Butter Beans with Vegetables

Ingredients:500 g. of butter beans1 cup of olive oil2 big round cut onions4 carved cloves of garlic100 g. of chopped cabbage2 round cut peppers½ cup of chopped parsley½ cup of chopped celery½ cup of concentrated tomato juice1 cube of vegetables diluted in ½ cup of hot waterSalt, pepper4 round cut tomatoes1 teaspoon of sugar Instructions:Boil and strain the butter beans for 30 minutes. Sauté the onion and the garlic in the oil until they wither. Add the cabbage, the peppers, the parsley, the celery, the tomato juice, the vegetable juice, salt and pepper and boil them for 10 minutes. Put the butter beans in a fireproof pan, pour the vegetable juice on them and mix well, so they will spread evenly in the pan. Finally, cover the food with the round cut tomatoes and pour some sugar, salt and pepper. Bake them in a preheated oven for about 30 minutes or until the butter beans are soft enough. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Chickpeas in the Oven

Ingredients:1 kilo of chickpeas½ cup of olive oil2 chopped or melted onions1 spoonful of oregano2 carrots cut in thin slicesSalt and peppercorns1 bunch of chopped celery1 cup of lemon juice Instructions:Use a large earthen pan or a roaster. Soak the chickpeas in plenty of water from the previous night. Wash them well in the morning and put them in the earthen pan. Bake them in a preheat oven in 180 – 200 degrees for about 2 – 3 hours. Add some lemon juice and serve them. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Cauliflower Soup

Ingredients:1 regular cauliflower3 potatoes½ liter of water from the boiled cauliflowerSalt, pepperGrained nutmeg3 spoonfuls of flour½ bunch of chopped parsley Instructions:Wash the cauliflower, cut it in pieces and throw away the thick stalks. Peel the potatoes, cut them and boil them with the cauliflower for 20-25 minutes. Keep half liter of the boiled water and use the other half liter to melt the vegetables. Add some salt, pepper and nutmeg. In a pot, melt the butter, add the flour and let the mixture become “golden”. Mix it all the time and pour the vegetable juice little by little. Finally, put this mixture in the melted vegetables, mix the soup well and sprinkle it with some parsley. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Pizza Margherita

Ingredients:15 g. of yeast1.5 glass of lukewarm water450 g. of flour2 teaspoons of salt1 coffee cup of oil800 g. of peeled, chopped and strained tomatoes300 g. of grated kasseri cheese1 teaspoon of dry, ground basil Instructions:Dilute the yeast in the half of the water, add a little bit of flour, mix the mixture well and leave it in a warm place to rise. Put the flour, the salt and the oil in a bowl. Add the risen yeast, the rest of the water and knead this mixture. Cover it and leave it in a warm place, until it becomes double in size. Lay the dough on a buttered baking pan. Put the tomatoes and the grated kasseri cheese on them. Sprinkle it with some basil, spread some oil on the pizza and bake it at 230 degrees for 20 minutes. You can also add 50 g. of black olives or caper or 100 g. of sliced mushrooms and sliced peppers, too. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Stuffed Peppers with Cheese

Ingredients:1 kilo peppers (regular size)750 g. feta cheese4 eggs4-5 mature tomatoesOil suitable for frying2 spoonful of butter Instructions:Wash the peppers, open them, remove the seeds and fry them for a while. Blend three tomatoes. Beat the eggs in a bowl, add the cheese and the tomatoes you blended. Stuff the peppers with this mixture and put them in a big pan or a baking pan. Add the rest of the tomatoes (chopped) and the butter on the top of the peppers. Put the food in the oven to simmer, in a medium temperature for about 30 minutes until the eggs are curdy enough. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Rice with Beans

Ingredients:250 g. of beans250 g. of rice1 grated onion1 chopped carrot1 spoonful of chopped celery4 ripe grated tomatoes1 pepper1 tea cup of olive oilSalt Instructions:Soak the beans in the water the whole night. The next day, salt and boil them for about an hour. Strain the beans but keep their water. Wash the vegetables and cut them in small pieces. Sauté the onion and the peppers in the oil and then add the rest of the vegetables, the beans, the rice and the beans’ juice that you have kept. Let the food boil for 20 minutes. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Penne Macaroni with Pepper Sauce

Ingredients:500 g. of penne macaroni4 sweet red peppers from vase4 ripe tomatoes1 hot pepper3 cloves of garlic1 big onion2/3 tea cup of olive oil1 spoonful of chopped parsley3 spoonful of vinegarSalt, pepper Instructions:Wash and peel the vegetables, chop and blend them so they become a puree. Heat the oil in a deep pan, add the puree, the parsley, the vinegar, salt and pepper. Mix it for a while and as soon as the sauce is curdy enough, remove it from the stovetop. In the meanwhile, boil the penne macaroni in boiled water with 3 spoonful of olive oil. Strain them, pour the sauce and mix them. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Fried Potato Croquettes

Ingredients:1 kilo potatoes1 cup of chopped parsley1 spoonful of chopped mint1 big chopped onion1 melted clove of garlic3 spoonful of olive oil200 g. of soya cheese½ teaspoon of nutmeg1 spoonful of lemon juiceSalt, pepperFlourCotton seed oil for frying Instructions:Peel the potatoes and boil them. Strain and melt them in the puree mill. Put them in a big bowl with the rest of the vegetables (except for the flour) and mix them well. Put the mixture in the fridge for half an hour, so it thickens. Shape the croquettes, cover them with flour and fry them in hot oil, until they become browned and crunchy. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Veloute Vegetable Soup

Ingredients:2 potatoes2 carrots1 leek2-3 mangels1 ripe tomatoSome celery1 bunch of parsleySalt, pepper2 spoonfuls of corn flour Instructions:Wash and peel all the vegetables and then cut them in small pieces and boil them until they are melted. Blend them, to be smooth like a cream. Continue boiling them and add as much water as you like. Finally, add the corn flour, which must be diluted in some water. Find here: Cookbooks and Pastry books for Monastic Gastronomy