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Cookies with Chios Mastic and Tahini

Ingredients:1 tea cup of retsina1 tea cup of tahini1 tea cup of sugar2 teaspoons of baking powder1 vanilla1 teaspoon of ground Chios mastic (powder)650 g. of flour½ cup of vegetable cream Instructions:In a big bowl, mix the tahini and the sugar until it is white enough. Add the rest of the ingredients, knead them well and shape cookies as you like. Bake them in a baking pan with a greaseproof paper, in 160 degrees for about 20 minutes, until they are browned. You can sprinkle the cookies with some sesame before you bake them. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Chocolate Truffles Without Oil

Ingredients:500 g. of smashed walnuts500 g. of cooking chocolate250 g. of breadcrumbs1 spoonful of cocoa1 spoonful of cognac1 ½ cup of waterA little rosewater Instructions:Boil the sugar with the water. Put the rest of the ingredients in a big bowl, mix them and add the syrup. Mix well so that it can be a mixture, easy to knead. In a plate, pour a little cognac and wet your hands in it, so that they won’t get stuck when you knead. Shape the cake as you want, either round or oblong. Melt the cooking chocolate in a bain marie and steep the truffles in it, by using a fork. Put a piece of greaseproof paper in a baking pan and place the truffles on it. Put each truffle in a separate paper case suitable for truffles. Keep them either in the fridge or in the refrigerator. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Carrot Cake

Ingredients:1 water glass of corn oilJuice of an orangeOrange peels3 tea cups of grated carrots1 tea cup of raisins1 tea cup of smashed walnuts2 water glasses of sugarJuice of ½ lemon½ coffee cup of brandy2 teaspoons of cinnamon clovesRising flour as much as necessary (about 5 tea cups) Instructions:Mix all the ingredients and bake the cake in 180 degrees for an hour. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Cake with Cherry Marmelade

Ingredients:200 g. of vegetable butter1,5 tea cup of sugarPeels of a lemon500 g. of flour1 tea spoon of baking powder500 g. of cherry marmalade1 tea cup of chopped almondsCaster sugar Instructions:Mix the butter with the sugar. Add the lemon peels and then the flour with the baking powder. Butter a baking pan. Split the mixture in two pieces. Put the first piece in the baking pan and crumble it to be like breadcrumbs by using your fingers. In the other piece add the almonds. Spread the marmalade on it and cover it with the rest of the mixture in the same way. Bake the cake in 200 degrees for 50-60 minutes. As soon as it is cold enough, sprinkle it with some caster sugar. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Chousafi- Recipe from Mount Athos

Chousafi is the traditional sweet, which is served after the first three days of the Great Lent. Ingredients:400 g. of blonde raisins400 g. of dried prunes400 g. of dried apricots3 sticks of cinnamon2 cups of honey400 g. of sugar2 orange peels Instructions:From the previous night, soak all the ingredients in a pot with the quantity of water needed. The next day, boil them for 40 minutes, until the juice is curdy. It is ready when the mixture becomes a smooth porridge. The recipe is from the cookbook Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Mackerel in the oven

Ingredients:1 kilo of mackerel4 leaves of laurel5 peeled cloves of garlic1 bunch of parsley, chopped¼ cup of oil1 spoon of tomato juiceSalt, pepperRound sliced tomatoes Instructions:Clean, wash and salt the fish. Put them in a pan. Heat up oil in a pan and add the tomato juice, diluted with some water, the parsley, the laurel and finally add some salt and pepper. As soon as it is well boiled, pour the sauce on the fish. Put the round sliced tomatoes, which are slightly salted, on the fish. Bake them in high temperature for 40-50 minutes. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Cod with Garlic Sause

Ingredients:1 kilo of salted cod½ cup of oil1 bunch of celery4 chopped onions6 peeled cloves of garlic5 potatoes3 spoonful of vinegar2 spoonful of dillSalt, pepper Instructions:Cut the cod into pieces, remove its fins and tail and desalt it for 24 hours. Spread the cod pieces and the celery on a pan. Then add the onion, the oil and the water. Cook it at high temperature, until the sauce gets curdy. Before the sauce gets curdy, get 2 ½ cups of the broth, which will be useful for the garlic sauce. Clean and boil the potatoes and then blend them. Melt the garlic in a mortar. Mix the puree with the garlic, salt and pepper, the vinegar, the dill and the broth, until it is homogenized. Get the pan off the stovetop, pour the garlic sauce on the fish and shake the pan well. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Sfugato

Ingredients:1kg potatoes½ cup grated feta cheese½ cup milk8 eggsSalt, pepper, oregano Instructions:Peel and cut potatoes for frying. Fry them in medium heat oil. Pull them out and spread in pan. Pour the cheese, salt, pepper, oregano and stir gently. Spread evenly in the pan again. Beat eggs with milk and a little salt and pepper. Pour the mixture into the pan and bake in moderate oven until it rises and become lightly browned. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Beans Salad

Ingredients:150 g. of black beans150 g. of small red or white beans2 grated onions½ tea cup of blended walnut pith1 spoonful of mustard¾ tea cup of olive oil3 spoonfuls of vinegar2 melted cloves of garlicSaltA little chopped parsley Instructions:Boil the beans until they become soft. As soon as they are soft enough, put them in a platter. Mix them with the onions, the walnut pith and the salt. Mix the mustard with the oil, the vinegar, the garlic and the parsley and finally pour this sauce on the salad. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Fish Roe Salad (Taramosalata)

Ingredients:300 g. of bread crumb1 onion, chopped200 g. of white fish roe½ tea cup of olive oil½ tea cup of seed oil¼ tea cup of lemon juice Instructions:Put the bread in the water until it is soaked. Use a blender or a mortar to melt the chopped onion. Add the fish roe, keep mixing for a while and then add the bread crumb, which must be well strained. Mix for a while and pour the oil and the lemon juice successively without stopping to mix. Mix this mixture until it becomes smooth like a cream. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Athonite Fish Soup

Ingredients:1 kilo of various fish suitable for boiling2 onions1 bunch of celery4 carrots2 green peppers1 bunch of chopped dill4 potatoes¼ cup of oil½ cup of riceSalt, pepper Instructions:Clean and wash the fish and vegetables. Boil the fish and the vegetables in 1.5 liter of water, except for the dill. As soon as they are well boiled, take all the vegetables and mix them in a blender, except for the peppers, which must be thrown away. Strain the fish and put the broth in a pot. Add the oil, the dill, the salt and the pureed vegetables. Let them all boil together and then add the rice and mix them for about 10 minutes. Get the pot off the stovetop and add a little bit of lemon and pepper. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Potatoes with Spinach

Ingredients:1 kg. potatoes½ cup olive oil2 onions, chopped1 cup vegetable broth2 cloves of garlic2 tablespoons mustard300 g. spinach, coarsely choppedSalt Instructions:Peel the potatoes and cut them into pieces. Saute the onions in oil and add the broth, potatoes, garlic and mustard. Simmer until the potatoes become tender, covering the pan for 20 minutes. Add spinach and salt and let for a few minutes to simmer until it wilts. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis