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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

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

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'.

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

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

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