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Split Peas

Ingredients:500 g. of split peas1.5 liter of water1 onion2 potatoes2 peppersSalt1 tea cup of olive oil4-5 fresh chopped onions1 bunch of chopped dill or oreganoSome lemon juice Instructions:Put in the pressure cooker the split peas, the water, the chopped onion, the potatoes, the chopped peppers and salt. As soon as they are boiled, mash the mixture by using a blender. Serve the food and sprinkle it with the fresh chopped onions and the dill. Mix some oil and lemon sauce and pour it on the split peas. You can use some oregano instead of the dill. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Cup up Spaghetti with Spinach

Ingredients:1 kilo of boiled, strained and chopped spinach1 grated onion1 finely grated carrot1 spoonful of chopped celery leaves½ cup of oilSalt, pepper½ kilo of cut up spaghetti Ingredients:Saute the celery and the onion in the oil, until they wither. Add the spinach, some salt and pepper and let these ingredients simmer. Boil the pasta and strain it. Serve the pasta in a deep platter and add the spinach in the middle. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Vegetables in Terracotta

Ingredients:3 onions200 g. leeks200 g. carrots200 g. celery200 g. tomatoes200 g. peppers200 g. eggplantsSalt, pepperLemon juice Instructions:Cut the vegetables into slices, add salt, pepper and lemon. Cover the clay pot with the lid and cook the food for 60 minutes at 250 degrees. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Braide Mushrooms

Ingredients:1 kilo sliced mushrooms2 large onions, grated5 tomatoes1 cup oilSalt, pepper, oregano3 tablespoon ketchupParsley leaves, chopped Instructions:Remove the skin and seeds from the tomatoes and cut into slices. Saute the onions with oil and then add the tomatoes, mushrooms, ketchup, salt, pepper and oregano. Add a little water if necessary and let them simmer. Garnish with parsley leaves. Serve the mushrooms with rice. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Garlic Sause with Spinach (Skordalia)

Ingredients:1.5 tea cup of washed, chopped and blanched spinach1.5 tea cup of nuts1 tea cup of soaked and strained bread1 tea cup of oil3 cloves of garlicVinegar or lemon juiceSalt Instructions:If you have a blender, put all the ingredients in it and mix them well. If you don’t have one, make the garlic sauce according to the traditional way, by using a mortar. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Baked Potatoes with Cumin

Ingredients:8 equally sized potatoes3 tablespoons cumin1 heaped tablespoon of salt50 g. vegetable butter Instructions:Wash and brush the potatoes, dry them and cut them in half. Mix salt with cumin and dip the flat cut surface of the potatoes to the mixture. If you want them oil free, put them in a pan without butter. Otherwise brush the pan with 50 g. butter. Bake the potatoes at 200 degrees for 30-35 minutes. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Chickpeas with Aubergines

Ingredients:½ kilo of chickpeas3 grated onions1 tea cup of oil1 tea cup of oil1.5 tea cup of grated tomatoSalt, pepper4 aubergines1 tea cup of flourOil suitable for frying Instructions:Soak the chickpeas in a bowl with water for a whole night. Sauté the grated onions in the oil and add the tomato, salt and pepper. Then, add the chickpeas and water enough to cover them and let them simmer. Cut the aubergines in slices. Mix them with flour and then fry them. Put the fried aubergines in the food few minutes before it is cooked, so that they will boil together for a while. Find here the cookbook: Traditional Recipies of Holy Mount Athos by Monk Nikitas Agioreitis

Flutes

Ingredients:650 g. phyllo650 g. loukoumia350 g. ground walnuts350 g. vegetable butterCaster sugar Instructions:Butter the long side of the phyllo and put some pieces of loukoumia in it, which are sprinkled with walnuts. Shape it like a roll. Do the same thing with the rest of the phyllos. Put all the rolls on a buttered baking pan, bake them in medium temperature and finally, sprinkle them with some caster sugar. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Cut up Spaghetti with Walnuts

Ingredients:300 g. of walnuts3 spoonful of soaked and strained bread3 cloves of garlicSalt500 g cut up spaghetti Instructions:Pound the 250 g. of walnuts in the mortar and then add the bread, the garlic and the salt and keep pounding until the mixture turns into a smooth cream. If the mixture is too curdy, dilute it with some water. Boil the spaghetti in plenty of salted water and strain it. Serve the spaghetti in a platter and pour the sauce of nuts on it. Spread the rest of the nuts on the food. Click here for the book of Father Epiphanios 'The cuisine of holy Mount Athos'.

Mushroom Balls

Ingredients:500 g. mushrooms1 medium onion, grated4 tablespoons self-rising flourSalt, pepperParsley, choppedOil for frying Instructions:Wash, chop the mushrooms and mix with all the ingredients. Heat oil and pour the mixture into the pan by using a spoon. If it’s necessary, add some extra flour. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Pepperonata

Ingredients:3 medium onions, finely chopped1 kg of green and red peppers500 g. ripe tomatoes5 tablespoons of oilSalt, pepper¼ of a liter of water1 tablespoon of vinegar2 cloves of garlic melted Ingredients:Saute onions in oil for 5 minutes. Then add the peppers cut into strips and sauté them. Add the peeled and chopped tomatoes, salt, water, vinegar, pepper and garlic. Boil for 20 minutes. Find here: Cookbooks and Pastry books for Monastic Gastronomy

Stewed Liks

Ingredients:1.5 kg leeks1 medium onion, grated1.5 cup of oil1 cup tomato juice2 tablespoon ketchup3 carrotsSalt, pepperLemon juice Instructions:Saute the onion in oil, add the tomato, ketchup, salt, pepper and let it boil. Wash and cut the leeks into sticks or logs. Pour the leeks, the carrots and some water in the sauce. Let them simmer. Before serving, sprinkle with the lemon juice. Find here: Cookbooks and Pastry books for Monastic Gastronomy