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Potatoes in Oven with Quinces

Ingredients:1 kilo potatoes4 quinces1 can peeled tomatoesOilSalt, pepper Instructions:Peel the potatoes and quinces and cut them into wedges. Put them all in a large baking pan. Add the tomatoes, pepper and salt. Stir and then add the oil. Bake at 200 degrees. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Fresh Green Beans Cooked in Oil by the father Cheruvim

Ingredients:600 g. of fresh or frozen green beans4 cups oil3 cups water4 teaspoons grated onion1 1/2 cup chopped tomato½ teaspoon saltPepper Instructions:Peel the fresh beans and wash. If there are frozen put them in the pot as they are. In a pot, sauté the onion and then add the green beans. Stir a little, to become brown and add the water. Before they are fully cooked, add the salt, pepper, tomato and let them boil. The sauce should stay a bit juicy. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Omelette with Fresh Garlic or Onions

Ingredients:2-3 eggs6-7 garlic or onions2-3 tablespoons olive oil1 cup waterSaltPepper Instructions:Chop the garlic or the onions. Pour a cup of water in pan and add the garlic or the onions and boil them, until they soften. Add a little oil, salt, plenty of pepper and the eggs. Stir the mixture until it browns. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Omelette with Bananas

Ingredients:6 eggs2 bananas, cut into rounds2 onions, chopped2 cups diced tomatoes2 green peppers, cut into rings4 tablespoons olive oil1 teaspoon ground currySalt Instructions:Put the onions, the peppers and the tomatoes in the pan to sauté for a while with oil. Then add the bananas, curry, salt and stir slightly. Beat eggs well and pour them in the mixture you have already made. Fry the omelet until it gets golden brown. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Mount Athos Bread

Ingredients:1 kilo of whole-wheat flour2 kilos white flourYeast or fresh yeast 1.5 tsp2 1/2 teaspoons saltLukewarm water (as much as it needs) Instructions:From the previous night, put in a bowl the yeast and some lukewarm water and flour, so it will be like porridge. Cover the bowl with a clean towel and leave it in a warm place to rise. In the morning, sift the flour into a bowl, make a hole in center and pour inside the broth with the yeast. If you make bread with fresh yeast, you do not have to prepare it overnight. Just dissolve the yeast in some lukewarm water and add flour. Add the appropriate amount of lukewarm water in the basin, in which you have dissolved the salt and knead well until it becomes a medium dough. The dough should not stick to your hands. Split the dough in oiled molds and put them in a warm place, covered with a clean towel. When the dough doubles in size, it is ready for the oven. Carve with a sharp knife the surface and bake in the oven for about an hour. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Stuffed Tomatoes and Peppers (Gemista)

Ingredients:3 large, ripe tomatoes3 peppers8 tablespoons rice glazed4 onions, chopped1 eggplant, peeled and chopped2 grated zucchini2 cloves garlic, chopped1/2 bunch parsley, finely chopped1/2 bunch chopped dill1 cup oilSalt, pepper Instructions:Wash well the tomatoes and peppers and remove carefully their inside. Pour a little salt and turn it upside down to strain. Put inside of the tomatoes in the blender so they will get mashed. Saute onion, garlic, eggplant and zucchini in oil. Add the grated tomato, half cup water, salt, pepper, parsley, dill and the rice. Stir and leave just get a boil, so the rice will soften a little. Fill the tomatoes and peppers and place them in the baking pan. Add little oil on top and a cup of water. Bake the stuffed tomatoes and the peppers in the oven until rice is tender and the water is evaporated. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Stuffed Zucchini Flowers

Ingredients:15 zucchini flowers1 cup rice1 tablespoon chopped parsley1 tablespoon chopped dill4 green onions, chopped1/2 cup oilSalt, pepper1/2 wine glass of lemon juiceWater Instructions:Remove the stalks from the flowers, wash them and leave them in a colander to strain. Saute the onions in the oil and then add the dill, parsley, rice and proportional water. Stir over medium heat for 8 minutes. Remove from the fire and add lemon. Fill the flowers with the blend until the middle of it and close carefully folding the edges crosswise. Put them in a shallow pan, add some olive oil, lemon and a little water. Simmer covered for about 15 minutes. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Loukoumades (Greek Doughnuts)

Ingredients:½ kilo of rising flour½ wine glass of lemon juice½ wine glass of orange juiceA little salt1 ½ cup of waterFor the syrup:4 cups of sugar2 cups of water2 spoonfuls of honey1 cinnamon stick Instructions:First prepare the syrup. Boil it for 10 minutes and let it get cold. In a large bowl, mix the flour with the salt and then add the juice and the water and mix them till they become a thick porridge. Heat the oil in a deep pot. Dip your left hand in the porridge and by using a wet teaspoon, get as much porridge as it comes out from between your thumb and your index finger, when you close your hand in a punch. Put it in the hot oil. Fry them until they get browned. Remove the doughnuts from the pan by using a slotted ladle and serve them in dishes. Sprinkle them, if you want, with cinnamon and ground walnut pith. If you don’t want to prepare the syrup, you can also sprinkle them with some honey. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Honey Cakes (Melomakarona)

Ingredients:800 g. oil1 cup of sugar1 glass of orange juice2 teaspoons of bicarbonate soda1 wine glass of cognac2 teaspoons of cinnamonAbout 2 kilos of flourWalnuts (for the sprinkling) Syrup:750 g. of sugar500 g. of water300 g. of honey Instructions:Beat the oil with the sugar. Dilute the bicarbonate soda and the baking powder in the cognac and pour this mixture in the oil and the sugar. Add the rest of the ingredients (except for the flour) and mix them well. Pour the flour little by little (perhaps not all of it will be needed) and knead until the dough doesn’t get stuck on our hands. Shape the honey cakes, put them in an oiled baking pan and bake them in a medium temperature for half an hour. Prepare the syrup and let it cold. As soon as you remove the honey cakes from the oven, dip them in the syrup and put them in a platter. Sprinkle them with ground walnuts. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Semolina Halva

Ingredients:2 cups of semolina1 cup of oil2.5 cups of sugar4 cups of water½ cup of raisins1 cinnamon stick1 Peel of lemon or orange Instructions:In a wide pot, heat the oil and sauté the semolina until it gets browned. Remove the pot from the stovetop and cover it with a wet towel. Prepare the syrup: boil the water with the sugar, the cinnamon and the peels until it is curdy enough. Remove the cinnamon stick and the peel and pour the syrup in the pot. Mix continuously by using a wooden ladle, in low temperature, until the halva is curdy enough. Serve it in bowls or in a cake tin. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Roasted Quinces

Ingredients:5 regular quinces1 kilo of sugar½ wine glass of cognacCinnamon Instructions:Peel the quinces, cut them in two and remove their seeds. Spread them in a baking pan. Dilute the sugar in a little water, add the cognac and half tablespoon of cinnamon. Pour the mixture in the baking pan with the quinces. Bake in 100 degrees, until they soften. Serve the quinces in a platter and sprinkle with cinnamon. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Avocado with Rice

Ingredients:1/2 kilo yellow rice1 folder with various vegetables and frozen peasDill or other herb of your choice1-2 ripe avocados1 cup black-eyed beans (optional) Ingredients:Boil the rice with vegetables and salt. Strain them and rinse with warm or cold water. Peel avocado and cut into cubes. Then, mix with rice. The food is ready. If you like, you can add a few black-eyed beans. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis