Search - Page 6 | Monastiriaka

Semolina Pie

Ingredients:½ cup tahini¾ cup water¼ cup lemon juice2 cups sugar1 cup orange juice1 cup water1 teaspoon cinnamon½ teaspoon carnation3 ½ cups semolina1 cup blanched almondsFor the syrup:3 cups sugar2 ½ cups of water1 tablespoon lemon juice2 cinnamon sticks Instructions:Beat tahini and ¾ cup water with the lemon juice until it turns white. Successively add sugar, orange juice, water, cinnamon, carnation, while you mix the semolina mixture. Pour the mixture in a pan and cover with almonds the surface. Bake at 180 degrees for 45 minutes. Meanwhile, prepare the syrup by boiling all the ingredients, until it thickens. When the semolina pie is ready, remove it from the oven and immediately pour the cold syrup. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Pumpkin Soup

Ingredients:2 onions, chopped5 tablespoons olive oil2 kilos pumpkin crudest1 potato, cut into cubes½ teaspoon cuminSalt, pepper1 bunch of parsley Instructions:In a skillet sauté the onion in the olive oil and add successively the pumpkin, the potato and cumin. Add hot water to cover up the ingredients and pepper. Boil the soup for about 20 minutes. Remove it from the heat, add the parsley and whisk in a blender until it becomes a cream with smooth texture. Finally, check if it needs water and salt. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Cuttlefish or Octopus with Potatoes in the Oven

Ingredients:1 kg. octopus or cuttlefish1 kg. potatoes6 cloves of garlic chopped500 g. chopped leeks (white part only)1 cup olive oil1 tablespoon margarineSalt, pepper, oregano1 wineglass of lemon juice Instructions:Clean and wash the octopus (or cuttlefish). Boil it until it is tender. Keep the broth. Cut into medium-sized pieces and place in the pan with the potatoes in slices or in wedges. Pour all the remaining ingredients and mix well. Spread evenly in the pan and add broth until it covers all the materials. Bake in a moderate oven. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Mushroom Pie with Spinach

Ingredients for the dough:4 cups of flour2 cups lukewarm water1 tablespoon oil1 tablespoon vinegar1 cup of olive oil1 cup of butter (for sprinkling the phyllos)For the stuffing:4 mushrooms1 kilo of spinach1 bunch of fresh onions1 bunch of dill1 cup of olive oilSalt, pepper Instructions:In a bowl, add the flour, make a hole in the middle and add all the ingredients except for the water. Then, add the water little by little to make the dough soft. Knead for some time and leave in the fridge for half an hour. Then, divide the dough into small pieces. Use your fingers and create small phyllos with these pieces. Unite the small phyllos in pairs with a little butter and roll out with a rolling pin to get 8 sheets. Prepare the stuffing: Saute the spinach with olive oil, add the mushrooms and the remaining ingredients. Add a glass of water and let it boil until the water runs out. Spread in pan 4 sheets and sprinkle each one of them with the mixture of oil and butter. Then, add the stuffing and cover with the remaining sheets. Sprinkle the pie with a little water and butter and bake at 200 degrees for about an hour. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Corn Pie with Mushrooms

Ingredients:2 cups of corn flour1 cup of regular flour1 baking powderA little bit baking soda (optional)3 eggsA little saltA little sugar1 cup warm milk½ cup of oil (half olive oil, half vegetable oil)1 cup feta cheese3 cups chopped mushrooms1 tomato, chopped1 strained yoghurt1 onion, chopped1 red pepper1 green pepper1 bunch of parsley1 bunch dillGrated parmesan Instructions:Saute the mushrooms with the oil to get soften and brown. Let them cool. Beat the eggs in the mixer. Then, add the milk, yogurt, oil and all other ingredients. Lastly, add the mushrooms and stir carefully. Allow the mixture for 10 minutes to rise. At that time, preheat the oven. Pour the mixture into a buttered baking pan and sprinkle the cake with grated parmesan. Bake at 200 degrees for 50-60 minutes. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Eggplant in Oven with Mushrooms

Ingredients:6 fresh mushrooms, cut into chunks2 eggplants, sliced2 onions, cut into large pieces2 ripe tomatoes½ liter of milk4 eggsCheese1 bunch of parsleyLittle bread crumbs, salt, pepper, oil Instructions:Place the eggplant in a large bowl with salt and leave for half an hour to get the bitterness out. Then, wash and sauté slightly with oil. Saute the onions, mushrooms and tomatoes. Pour a glass of water, salt, pepper and boil until you save all the juices. In a pan, add a little bread crumbs and pour half the eggplants, half the cheese and sauce with mushrooms. Then, add the rest eggplants. Hit the eggs and add the milk, stir well this mixture and then pour over the eggplants. Sprinkle with the rest cheese. Cook food in the oven in high temperature at around 45 minutes. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Wild Rice with Mushrooms

Ingredients:2 cups wild rice (or regular)2 cups chopped mushrooms2 dry or green onions, chopped6 cups of water1 tablespoon butter1 glass of wine olive oilSalt, pepper, parsley for garnish Instructions:Put in the pot the olive oil and the butter to burn for a while, add the onions and sauté slightly. Add the mushrooms and continue sauté until the ingredients get brown. Then, add the rice and warm water, salt, pepper. Mix very well and let them boil until is left only a little water. Remove the pot from the heat, cover with a clean towel and put on the lid. In that way you let the rice swell and absorb all the water. Keep the rice warm when served and garnish with a little chopped parsley. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Marinated Fish (Savoro)

Ingredients:1 kilo of small fish (bogue, pandora, mackerel, mullet)½ glass of oil¼ glass of vinegar or less (it depends on how tangy the vinegar is)¼ glass of water1 - 1½ spoonful of flourA little bit of saltBlack pepper or hot red pepper2-3 peeled cloves of chopped garlic2 red crashed and melted tomatoes2 leaves of laurel1 small branch of rosemary¼ glass of waterA little tomato paste Instructions:Fry the fish and then put them in a deep big plate. In a clean pan, pour oil and when it reaches high temperature, pour the flour and mix it until it is browned. Add the vinegar, the water, the garlic, the laurel, the salt, the crashed tomatoes and the rosemary. Mix it until the sauce gets curdy, in a low temperature. Last but not least, add the pepper. When it thickens, pour it on the fish. Notes:a) In the same way, you can fry salted Cod.b) You can sauté the garlic with the flour, so it can brown. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Cookies with Orange and Tahini

Ingredients:125 g. of tahini600 g. of flour (type 70 %)175 g. of caster sugar15 g. of baking powder¼ cup of water¼ cup of natural orange juice (or orange juice in carton without sugar)¼ cup of vegetable cream2 teaspoons of orange peels1 vanilla Instructions:Mix the tahini with the sugar in a blender until it gets white. Then, add the rest of the ingredients and knead the dough well. Shape the cookies in every shape you wish. The dough must be smooth. Put them in a large baking pan with a grease proof paper in it and finally, bake them in 160 degrees for about 20 minutes, until they brown. Find here: Cookbooks and Pastry books for Monastic Gastronomy

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'.