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.
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.
Saute the onions and the mushrooms. Add the tomato sauce and water and let it boil until the mushrooms soften. Then, add the barley. Remove from fire when the liquids evaporate.
Saute onion and garlic in oil. Fill the pan with water until the middle, add salt, cumin, bay leaves and let it boil. After it boils, add the barley. Let it boil until the liquids evaporate.
Prepare the sauce. Peel the onions and chop them in the blender. Boil the onions, with the tomato, the parsley and later add the spices. Boil it until it gets thick. Sauté the mushrooms in a cup of oil and a glass of white wine until they dry. Mix the sauce with the mushrooms. Boil them together for 5 – 10 minutes and sprinkle with some salt. To make the béchamel sauce, boil the water or the soya milk with the oil and salt and then add the flour, which has been well dissolved in a little cold water. Spread half of the spaghetti over a medium baking pan, on which you have sprinkled some oil. Then, pour the sauce. Spread the other half amount of the spaghetti over the sauce and lastly pour the béchamel on top, so that the entire surface will be well covered. Bake at 180 degrees in preheated oven, until it is brown.
We boil the octopus in a pan adding a cup of white wine. We don’t pour any water as the octopus will extract its own. When the octopus is cool, we remove its suction cups and we cut it into
Boil the pasta and drain them. Put them in a bowl and mix with the finely chopped almonds and walnuts as well as some cinnamon. The dish is served warm.
In a pan, pour 4-5 glasses of water and a little salt and when it comes to boil, add the noodles. Let them boil for 15 minutes but not more, because they will be like porridge. Drain them and let them cool. In the pan, put the Mount Athos aubergine puree with its oil and let it until it comes to boil. Turn off the heat, add the noodles in the pan and let them simmer for about 3 minutes, while you mix well for three or four times.
Peel the onions and the garlic and chop them in small pieces. Put them in a “tavas” (deep frying pan with a lid and handles) and sauté them over low heat. Then, pour two liters of water in the tavas and when it starts to boil, lower the heat. Afterwards, add the barley and stir all the ingredients well. When they start to boil, add some tomato paste, as well as the salt and pepper. Put the barley in a heat proof utensil and bake to 180 degrees in preheat oven for about 20 minutes. This dish can also be cooked without oil.
