Cheesecake

Wine, as a blessed commodity, plays a predominant role in the life of the Athonite monasteries. The founder of the monastic state of Mount Athos, Saint Athanasius the Athonite, decreed that each monastery should have its own vineyards. Thus, since the 10th century, the founders of the monasteries, recognizing the value of wine, have numerous vineyards in their monastic properties. On Mount Athos, there were no large areas for grain, due to the geographical difficulty and the wildness of the place. However, the microclimate of Mount Athos as well as its special vineyards, are key factors for a distinct wine production, unique throughout the Balkan Peninsula and the Northern Aegean. Even today, a number of monks from each monastery are in charge of the cultivation of vineyards and the production of wine.

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.

1) Saute the mushrooms with olive oil to get soften and brown. Let them cool.
2) Beat the eggs in the mixer. Thereafter add the milk, yogurt, oil and all other ingredients leaving last mushrooms and stir carefully.
3) Allow the mixture for 10 minutes to rise. At the same time, heat the oven.
4) Pour the mixture into a buttered baking dish and sprinkle the cake with grated Parmesan. Bake at 200 degrees for 50 to 60 minutes.