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Pasta Screws with Wine by Elder Nektarios

Ingredients:1/2 kilo of pasta screws1 large onion1 green pepper1 red pepper1 yellow pepper3 tablespoons margarine or 1/2 a cup of oil1 milk cream or 1 cup evaporated milk with 1 1/2 tsp corn flour1 cup parmesan cheese1 even teaspoon smoked paprika (optional)½ cup white wine Instructions:Cut all the vegetables into thin rounds and sauté over low heat with margarine or oil, until peppers are soft and the onion gets "golden". Then, pour the wine and hold the pan with one hand. Flame the alcohol, so it will burn off by moving slowly the pan. Then, add the smoked paprika. Sprinkle the food with the milk cream. Boil the pasta in salted water. Pour all the mixture into the pot, where the cooked pasta is. Add the parmesan and stir. Tip: If you want to cook the food with less fat, instead of milk cream, put one cup of evaporated milk with a 1 1/2 tsp corn flour dissolved in it. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Spaghetti with Preserved Fish Roe by nun Pansemni

Ingredients:½ kilo spaghetti200 g. of preserved fish roe1 cup chopped onions3 cloves garlic2 cups tomato juice2 bay leaves3 tablespoons parsley3/4 cup olive oil1 teaspoon sugarSalt, pepper Instructions:Put the fish roe in lukewarm water for an hour to desalt. Saute in oil the onions and the garlic. When they wilt, add tomatoes, the fish roe, the bay leaves, salt, pepper, sugar and parsley. Boil until all the water evaporates. Then, boil the spaghetti. Serve them hot, with a little breadcrumbs and sauce on top. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Spaghetti with Tuna

Ingredients:½ kilo fresh tuna or 3 cans with tuna½ kilo spaghetti4 green peppers flask½ kilo of tomatoes2 onionsOlive oilSalt, pepper Instructions:In saucepan with salted water, cook the pasta. In another pan sauté the chopped onions and add the chopped peppers. Let them wither and add the tomatoes. Once the sauce thickens, add the crushed fish, salt and pepper. After it boils, serve with pasta. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Penne Pasta with Yogurt Sauce

Ingredients:500 gr. of penne pasta2 onions, chopped1/2 cup olive oil1 1/2 cup grated parmesan2 cups of yogurt1 teaspoon chopped parsley1 teaspoon cayenne pepper1 teaspoon paprika Instructions:In a deep skillet, sauté the onion in olive oil. Add the cayenne pepper, paprika and mix. Then add the yogurt and cheese and mix again. Sprinkle the chopped parsley and add the boiled penne pasta. Mix slightly and the food is ready to serve. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Red Pumpkin in the Oven by the Father Gabriel

Ingredients:2 kilos red pumpkin2-3 dry onions, sliced1 cup olive oilChopped mintFlourSaltPepperGrated cheese (optional) Instructions:Peel and chop the pumpkin into pieces. Salt and place in baking dish in layers: pumpkin-onion-pepper-mint and cheese. Repeat until you use all the ingredients. Over the dish pour oil and flour. Bake in moderate oven at 200 degrees, until all the water of the pumpkin is evaporated. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Cauliflower with Apple and Orange Sauce

Ingredients:1 large cauliflower1 apple1 orange1 potato2 celery leavesSugarSaltOil3 carrots1 can tomato juice Instructions:Wash cauliflower and cut into large crests. Put in the tassel. Wash well the orange, cut into thin horizontal slices along with the skin and spread between cauliflowers. Cut celery and one carrot into slices and add them in the tassel. Prepare, in a bowl, the sauce. Put the tomato juice, the potatoes, the carrots, the apple, oil, salt and half a teaspoon of sugar in a blender. Pour the sauce on top of the cauliflowers and add water, under the height of the cauliflowers. Boil over low heat and stir the pot occasionally. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Frumenty

Ingredients:1 3/4 cup of trahanas1 cup feta cheese, crushed1/2 cup of oil1/2 cup milk1 tablespoon of vegetable butterPepper Instructions:Boil 3.5 cups of water along with milk, vegetable butter and oil. Add the trahanas little by little, while stirring. Once boiled, pour the cheese. Let the soup simmer for 10 minutes. Pour the pepper and remove the pot from the fire. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Mushroom Soup

Ingredients:600 g. fresh mushrooms or a big tin of mushrooms1 bunch of chopped spring onions2 spoons of chopped dill1 medium chopped lettuceSome raw chopped spinach (optional)Juice of 2 lemons4 cups of water4 spoons of tahini1 cup of oil, salt Instructions:Cut the mushrooms in two if they are large, wash them or drain them if we use mushrooms from a tin. Put them in a pan with oil and sauté them well until they get all their water out. Then, add some spinach and lettuce, if we like, as well as the onions and mix them well. Pour the water and some salt and let them boil. Just before they are totally boiled, add the dill. Stir and remove from heat. Put the pan aside to cool. Put the tahini in a bowl. Pour slowly the lemon juice into the bowl with the tahini and whisk or use the blender. Continue whipping and add some of the soup’s broth. When the tahini gets white, put it into the pan. Stir well and serve. If you want to reheat the soup, do that over low heat as the tahini may fall apart. Alternatively, you can use an egg instead of the tahini. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Magiritsa Soup with Tahini and Oregano

Ingredients:1 can with mushrooms½ teaspoon oregano½ teaspoon parsley6 lettuce leavesHalf a bunch of dill1 cup rice2 tablespoons tahini½ teaspoon of sweet red pepper1 bunch spring onions1 large onion1-2 vegetable cubes8 cups water1 lemon Instructions:Put in the kettle the mushrooms, the onion, cut into large slices, one cup of water, oregano and pepper, to get a boil. Then, add the remaining water and when it boils, add the rice and all the rest materials, along with vegetable cubes. Close the kettle and let it boil. Ten minutes after the valve gets up, the food is ready. Open the kettle and add the dill and the parsley. Mix tahini with lemon and a little water, until it becomes mush. Take small quantities from the mixture and add it in the soup, while you are stirring that. Do not put the kettle on fire again, unless you want to rewarm it. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Potatoes Viennoua by Father-Seraphim

Ingredients:1 kilo potatoes3-4 tablespoons butter or margarine4-5 tablespoons onion, chopped Instructions:Boil the potatoes and peel them after they get cold. Cut them into thin slices. Put the butter and onions in a pan and place it on fire. Shake the pan constantly, until the onion gets a deep vibrant color. Add the salted potatoes and stir. Let them simmer for 10-15 minutes. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Stuffed Potatoes with Cheese

Ingredients:8 medium potatoes4 cups grated cheese1 cup cream3-4 eggs Instructions:Peel the potatoes and scoop them, removing much of the pith. Boil them so they soften slightly, but be careful not to melt. Beat the eggs in bowl and stir them with the cream cheese and the milk cream. Fill the potatoes and bake in oven until they get brown. On top of the potatoes, you can pour various spices. Serve warm. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Potatoes in Oven with Shrimps

Ingredients:1 kilo potatoes½ kilo of shrimp1 cup grated soy cheese1 cup tahini oil1 dry onion2 tomatoesJuice of 2 lemons1 tablespoon flour1 tablespoon cornflour2 teaspoons mustardOregano, green pepper Instructions:Peel the potatoes, cut them into thin slices and spread in the pan. Pour the tahini oil on the potatoes, along with dry chopped onion, oregano, green pepper and a little mustard. Put them all together and mix well. Pour a little lemon and put the food in moderate oven to bake approximately for 50 minutes. During baking, cut ripe tomatoes in slices and when the food is cooked, remove from oven and spread over the slices of the tomatoes. Also, grate soy cheese and pour on top of the tomatoes. Put the pan again in the oven for another ten minutes to brown. Take out of the oven and serve. Meanwhile, boil the shrimps in little water. Take their juice and strain. Add a little flour, a little cornflour, a little mustard, pepper, lemon and boil it. All these ingredients together create a nice white sauce like mayonnaise. Add some chopped parsley. Place the shrimps on the potatoes (3-4 shrimps each dish) and pour over the white sauce. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.