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Honey Cakes (Finikia)

Ingredients:2 glasses of corn oil1 glass of olive oil1 glass of orange juice1 glass of sugar1 teaspoon of bicarbonate sodaCinnamonLemon peelsFlour (as much as it is necessary) Syrup: 5 tea cup of sugar½ cup of honey3 cups of water For the garnishing: ground walnuts and cloves. Instructions:Beat the sugar with the corn oil and the olive oil. Dilute the bicarbonate soda in the water. Add the rest of the ingredients and the flour, so that the dough is smooth enough. Shape the dough in oblong sticks and cut them sideways by using a knife. Bake them in 180 degrees for about half an hour. Soak them in the hot syrup. Place them in a platter, place a clove in the middle of each honey cake and finally sprinkle them with some walnuts. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Pastry Filled with Honey, Walnuts and Cinnamon (Skaltsounia)

Ingredients:For the dough:3 teacups of flour1 teacup of corn oil2 spoonfuls of honey2 teaspoons of baking powderA little lukewarm water for the kneading For the filling:1 teacup of coarsely chopped walnuts½ teacup of blonde raisins½ teacup of orange marmalade (or whichever marmalade or preserves you prefer)2 spoonfuls of honeyRose waterCaster sugar, cinnamon Instructions:Prepare the pastry and roll out to a sheet of medium size. With a cup of coffee cut the dough into small circles. In the middle, put 1 teaspoon of filling and fold the circled dough in the middle, so it seems like a half moon and push at the edges. Lay one sheet of parchment paper on a pan, spread the pastry and bake at 180 degrees Celsius for half an hour. Once they are cooked, sprinkle them with rose water, powdered sugar and a little cinnamon. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Pudding with Raisins

Ingredients:3 spoonful of blonde raisins2 spoonful of brandy1 package cornflour cream with lemon½ cup of sugar3 yolks½ cup of cold milk3 ½ of hot milk10 Savoyard (or Lady Fingers) biscuits cut in small pieces and mixed with 3 spoonful of smashed walnuts Instructions:Soak the raisins in the brandy. Mix the cornflour cream with lemon with the sugar, the lemon jelly, the yolks and the cold milk in a pot. Add the hot milk and mix the cream continuously with a wooden ladle in a low temperature. As soon as it is curdy enough, switch off the stovetop and leave it until it is cold enough. Coat a cake tin with a little bit of oil. Pour the ¼ of the cream in it. Sprinkle the 1/3 of the cream with the savoyard biscuits. Do the same thing again and finish it with a layer of cream. Let the pudding in the fridge for several hours. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Christ Bread (Christopsomo)

Ingredients:500 g. of yellow flour500 g. of white flour1 sachet of dry yeast1 spoonful of salt½ cup of olive oil1 cup of black raisins½ cup of almond kernel1 cup of walnut kernel1 tea spoon of cinnamon1 tea spoon of cloves½ teaspoon of cardamomSesame Instructions:In a kneading bowl, sift the flour and then add the salt, the yeast, the cinnamon, the cloves and the cardamom. Use some lukewarm water to knead them well and in the end keep aside a big piece of dough shaped like a punch. In the rest of the dough, add the olive oil, the raisins, the walnuts and the almonds, which must be cut in quarters. When you finish kneading, shape the bread in round loaf and put it in a round baking pan. Then, shape the dough that you have kept, in two strings and make a big cross at the top of the loaf. Coat the bread with water and sprinkle it with plenty of sesame. Then, cover the bread and leave it in a warm place to rise. When it is risen enough, bake it in a preheated oven in 175 degrees for about an hour. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Truffles with Raisins

Ingredients:100 g. vegetable butter100 g. castor sugar1 sachet of vanilla300 g. grated chocolate couverture, chopped in the blender3 tbsp. brandy125 g. blonde raisins250 g. chocolate truffle or chopped nuts (almonds, nuts, peanuts) Instructions:Beat the butter in the mixer until it becomes fluffy and add castor sugar, vanilla, chocolate and brandy while the mixer works. Finally, add the raisins and put the mixture in the refrigerator. When it is cool enough, make small balls and roll them in the chocolate truffle sprinkles. Keep the truffles in the refrigerator. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Halvah with Desiccated Coconut

Ingredients:4 cups water2 cups sugar200 g. butter250 g. semolina coarse150 g. desiccated coconutA pinch of salt Instructions:Boil in a pot of water, the sugar and butter. Then, add slowly the semolina while you are mixing the mixture carefully so it will not lump. Once the mixture thickens slightly, remove from the heat and pour half of the desiccated coconut. Shake well and spread it immediately into a large baking pan. Sprinkle with the remaining coconut and let it cool. When it is cool enough, cut into any shape you wish. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Lenten Ekmek

Ingredients:½ kilo kataifi1 vitam (butter)1 package vanilla cream cornflower7 tablespoons of vegetable based milk 10 tablespoons of sugar3 - 4 tablespoons sugar1 package vegetable creamAlmonds roasted and coarsely choppedSyrup: 5 cups water, 5 cups sugar Instructions:Hackle well the kataifi and spread in a buttered baking pan. Then, pour the kataifi with the melted butter and bake at 150 degrees until it is crispy. Let it cool and pour over the hot syrup and sprinkle with almonds. 1st cream:In 7 cups of hot water, dissolve 10 tablespoons of sugar and 7 tablespoons of the vegan milk. Once the mixture is dissolved, add the whole package of the cornflower. Stir until it thickens. Add 2 tablespoons of butter and let it cool. When it is cool, spread it with a spatula or a spreader on the kataifi. 2nd cream:Beat 3-4 tablespoons of powdered sugar with the vegan cream. Then, spread it on the other cream. See here all the books of the monastic gastronomy.

New Years Cake (Vasilopita)

Ingredients:1 kilo self-rising flour2 cups of butter1 tablespoon fresh yeast1 cup sugar1 cup milk6 eggsSaltMahlepiCaster sugarBlanched almonds Instructions:Mix the yeast with the warm milk and a bit of flour to become porridge. Cover the porridge and leave it in a warm place to rise. Boil the mahlepi in some water and strain. Discard the mahlepi and keep the water. In a bowl put the flour, make a small hole and pour in it the melted butter, the sugar, the beaten eggs, the yeast slurry the water from the mahlepi and little salt. Knead well until the dough firms up. Put it in a floured bowl. Leave the dough covered in a warm place to rise. Knead again and mold the pie. Place it in a baking pan greased and floured. Sprinkle the surface with almonds and if you like you can write the number of the New Year using the almonds. Let it rise again and carefully brush with beaten egg. Bake in a moderate oven for about one hour. When it is cool, sprinkle around it with the powdered caster sugar. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Tuna Ditalini Pasta in Oven

Ingredients: ½ kilo spaghetti ditalini (tubular) 50 g. butter 2-3 eggs 50 g. hard cheese Salt, pepper For the sauce: 1 can of tuna 2 tablespoons butter milk 4 ripe tomatoes 1 onion, finely chopped Salt, pepper, cinnamon bobbin 2-3 cloves garlic, finely chopped Few mushrooms (optional) Instructions: Prepare the sauce. Saute the onions, add the tuna (melted) and the remaining ingredients with little water. When the sauce thickens, remove from the heat and boil the pasta in salted water. When the pasta boils, remove from heat. Beat the egg whites (meringue) and add the egg yolks, butter and cheese. Place the pasta in a buttered ovenproof dish and garnish with the mixture. Pour over the sauce and put it in hot oven for about 10 minutes to get brown. It is served warm.

Olive Bread (Eleopsomo)

Ingredients:1 kilo flour (half hard, half soft)2 ½ cups of fresh orange juice2 ½ cups of water2 sachets of baking powderSalt1 teaspoon soda dissolved in a little lemon juice1 plate of soup full of black olives (not vinegared) purified from seeds and cut into 4-5 pieces Instructions:Mix all the ingredients and bake in a preheat oven at 200 degrees for about an hour. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Zucchini Flowers with Eggs

Ingredients:20-30 zucchini flowers3-4 eggs2 tablespoons butter5-6 mint leaves, chopped¾ cups of tea grated cheese (kefalotiri)Pepper, salt Instructions:Clean the flowers from the stems and wash them. Then, put them in boiling water with some salt, remove them immediately and drain well. Burn the butter in the pan, add the chopped mint and sauté. Beat eggs and add them in the pan with a little salt and pepper. Then, pour the cheese. When the eggs are cooked, remove from the heat and serve. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Meatballs with Tuna and Tarama

Ingredients:250 g. Tuna (canned)2-3 thick slices of stale bread1-2 tablespoons Tarama2-3 grated onions3-4 melted cloves garlicOreganoA little grated black pepper1 sachet of dry yeastOlive oil for frying Instructions:Soak the bread and squeeze well. Melt tuna with a fork. Mix all the ingredients and knead them. Let the dough thickens slightly. Then, cover the meatballs with flour and fry over low heat. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.