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Tuna Salad with Rice

Ingredients:500 g. of basmati rice400 g. of tuna can preserved in water20 olives of different kinds2 chopped tomatoes2 fresh chopped onions1 chopped onion2 spoonfuls of dill2 chopped lettuce heartsJuice of 2 lemons1 cup of olive oilSalt, pepper Instructions:Boil the rice and then let it cold. Strain the tuna from its water and cut it in small pieces. Remove the pits of the olives and put them with the tuna in a platter. Add all the other chopped ingredients and the rice, the salt and the pepper. Beat some oil with lemon juice and sprinkle the salad. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Cabbage in Tomato Sause

Ingredients:1 cabbage of regular size, cut in small pieces1 leek of regular size1 red pepper1 cup of tomato juice1 cup of olive oil1 big onion, chopped3 mature tomatoes, cut in thick pieces4 spoonful of chopped celery1 cup of red dry wine1/3 teaspoon of paprika2 cups of waterSalt, pepper Instructions:Boil water in a big pot and add the cabbage pieces. Let it boil for ten minutes and then strain them. In another pot, sauté the leek, the onion and the pepper in the oil. Add the tomato juice, the tomatoes, the celery, the wine, the paprika and the two cups of water. Add salt and pepper and let the food simmer until there is no juice left. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Spaghetti with Aubergine Sauce

Ingredients:½ kilo of aubergines5 ripe tomatoes of regular size½ tea cup of olive oil2 melted cloves of garlicSalt, pepper½ teaspoon of sugar1 small sprig of basil½ kilo of spaghetti Instructions:Wash and cut the aubergines in small cubes. Salt them and let them in the colander to soak the bitterness out of them. Wash them again and strain them. Peel and chop the tomatoes. In a deep pan, heat the oil with 2-3 spoonful of water. Add the garlic and the aubergines. Sauté them in a high temperature for a few minutes. Add the tomatoes, the sugar and the basil. Let the sauce simmer, until it is curdy enough. Boil the spaghetti in plenty of salted water. Strain them and finally serve them with the aubergine sauce. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Cheese Pie with Peppers

Ingredients:500 g. of phyllo½ tea cup of butter750 g. of milk1 glass of semolina6 eggs750 g. of feta cheese1 kilo of peppers5-6 tomatoesSalt, pepper200 g. of fresh butter (to spread it on the phyllo)1 glass of milk Instructions:In a pot, put the oil and the semolina. Put the pot in medium heat and mix continuously, until the mixture is curdy enough. As soon as this cream is cold, beat the eggs and add them to the cream. Then, add the grated cheese and the pepper. Fry the peppers for a while and then remove their seeds and cut them in small pieces. Sauté the butter and the sliced tomatoes. Lay half of the phyllos gently on the baking pan and butter each one with a brush. Spread the cheese mixture on the phyllo and put the peppers and the tomatoes on the top of it. Cover the pie with the rest of the phyllo and sprinkle the last phyllo with a little milk. Bake the pie in 200 degrees. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Artichokes with Beans

Ingredients:5 artichokes½ kilo of green beans2 chopped onions4 chopped cloves of garlic1 bunch of dill, chopped1 bunch of parsley, chopped1 cup of olive oil1,5 spoonful of tomato pasteSalt, pepper Instructions:Remove the artichokes’ outside leaves and put them in a bowl full of water and a little lemon juice so that they won’t get black. Sauté the onion and the garlic in the oil. Add the green beans and turn them upside down for a couple of times. Add half cup of water and the tomato paste (diluted in a little water), the artichokes, the parsley, the dill, salt and pepper. Cook it in a high temperature, until all the liquid is gone and only the oil is left. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Pilaf with Snails

Ingredients:1 kilo of snails1 chopped onion2 chopped cloves of garlic1 cup of hard yellow rice1 cup of oil½ wine glass of lemon juice½ wine glass of white wine1 bunch of dill, choppedSalt, pepper Instructions:Prepare the snails and as soon as they are boiled, remove their kernel by using a toothpick. Sauté the garlic and the onion in the oil and then sauté the snails for a while. Add some oil, salt and pepper, the dill and 3 cups of water. As soon as it starts to boil, add the rice and mix it in medium temperature, until it becomes crumby enough. Then, add the lemon juice and the wine. Mix it for the last time and cover it. Turn the stovetop off and let the rice imbibe the whole water. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Lentil Soup

Ingredients:1 kilo of lentils4 cloves of garlic3 leaves of laurel1 teaspoon of oregano1 spoonful of tomato paste1 cup of olive oil Instructions:Wash the lentils, put them in cold water and boil them. As soon as they get a boil, remove the water and replace it with clean hot water. As soon as the lentils are boiled, strain them. In the same pot, sauté the onion and the garlic in the oil. Then, add 6 cups of water and after it boils, add the tomato, the dill, the laurel, the lentils and some salt. When the food is boiled enough and the lentils go mushy, add the pepper and the oregano. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Omelette with Potatoes and Mushrooms

Ingredients:3 chopped mushrooms3 big potatoes3 eggs3 onions½ leekSalt, pepper and oil Instructions:Peel, wash and cut the potatoes into very thin slices. Heat the oil in a deep pan, sauté the potatoes and mix them very well. Peel and chop the onions and the leek. Add them in the pan and keep sautéing. Add the chopped mushrooms, salt and pepper and mix them very well. Beat the eggs with a little salt add then add them in the mixture. Fry them for 10 minutes in medium temperature. Use a shallow plate to turn the omelette upside down, so you can cook both sides. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Roasted Mushrooms with Cheese

Ingredients:300 g. of mushrooms200 g. of cream200 g. of anthotyro (cream cheese), kefalotyri cheese and kasseri cheese2 fresh onionsOil, salt and pepperChopped parsley and grated kefalotyri Instructions:Remove the mushrooms’ stalks and grate them on the grater. In a pot, sauté the chopped onions and then add the stalks. Keep browning them and add the cream cheese, the cream, salt, pepper and the parsley. With this mixture, fill the mushrooms’ “hats” and after you sprinkle them with some grated kefalotyri, put them in a preheated oven and bake them for half an hour. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Stuffed Peppers with Mushrooms

Ingredients:8 peppers suitable for stuffing2 water glasses of chopped mushrooms2 spoonful of white rice for each pepper2 dry onions2 mature tomatoes2 carrotsParsley, pepper, salt, oil Instructions:Sauté the mushrooms with the oil very well. Add the onions, the tomatoes, the chopped carrots and sauté until they are browned. Then, add the rice and a glass of water. Boil the food until there is no more juice in it. Add some salt, pepper and parsley. Stuff the peppers and put them in a baking pan. Sprinkle them with some salt and oil and pour a glass of water in the baking pan. Bake the food in 200 degrees for an hour. As soon as the one side of the peppers is baked, turn them upside down. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Custard Filled Pastry (Galaktoboureko)

Ingredients:½ kilo of phyllo1 cup of butter4 cups of milk3 eggs and 2 more yolks1 cup of sugar1 cup of semolina4 vanillasSyrup: 1 ½ cup of sugar, 1 cup of water, 1 lemon peel Instructions:Lay half of the phyllo sheets on the baking pan, butter each one and cut them in the shape of the baking pan. Beat the eggs with the sugar, add the semolina and the vanillas and then add little by little the hot milk. Pour this cream in a pot to become curdy. Gently mix it while it is on the stovetop. Add some butter in the cream. Spread the cream on the phyllo sheets. Put the rest of the buttered phyllo sheets on the top. Bake it for 40 minutes in 175 degrees in a preheated oven. Gently sprinkle it with the syrup. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Yogurt Sweet Dessert

Ingredients:1 jelly of pineapple1 jar of pineapple compote3 pots of strained yoghurt3 spoonfuls of sugarWhipped creamCherries Instructions:Heat a jar of pineapple compote juice and dilute the jelly in it. Mix the yoghurt in a blender. As soon as the jelly is cold, add the yoghurt and keep mixing it until it is smooth enough. Serve it in bowls. When it is cold enough, add some pieces of the pineapple compote in it. Garnish it with pineapple, whipped cream and cherries. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis