US From Mount Athos ... to your home
BACK

Cuttlefish with Spinach

Ingredients:
1 kilo cuttlefish
1 kilo spinach
15 spring onions
1 bunch of dill
1 bunch of fennel
Some mint leaves
300 g. oil
 Salt, black pepper, oregano
Cumin
Juice of 1 lemon

Instructions:
Poach the cuttlefish and cut them in pieces as you like. Then clean, chop and wash the spinach well. Dip the spinach in boiled water for a while. Get it out and drain it. Clean and chop the spring onions, the dill and the fennel. Pour the oil in a pan and sauté the spring onions and the cuttlefish. Then, add the spinach. Add a spoonful of broth from the cuttlefish, as well as the salt. When it comes to boil, add the dill and the fennel. Don’t pour much broth, as the spinach will bring out its own liquid and will boil very quickly. Add the spices and lower the heat. Wait until all the liquids are evaporated and the food stays with its oil. Add the lemon 1 minute before you remove from heat.

 

Find here: Cookbooks and Pastry books for Monastic Gastronomy

NEWSLETTER

Subscribe to our Newsletter and find out when the next article will be uploaded, as well as other useful updates from Monastiriaka.

SUGGESTED ARTICLES

Chickpeas with Aubergines

Chickpeas with Aubergines

Peel the chickpeas, sauté the grated onions in the oil and add the tomato, salt and pepper. Then, add the chickpeas, the quantity of water needed and let them simmer. Cut the aubergines in slices. Flour  and then fry them. Put the fried aubergines in the food a little while before it is cooked, so that they will be boiled together for a while.

Legume MORE
Little Orange Pies

Little Orange Pies

In a pan,  we heat the margarine , we add the marmalade, the juice, the orange peels, the liquer  and we mix them  well. We fill each little flaky pastry with two spoonfuls of the mixture and we fold it in two, so that it is like a triangle. We spread a little melted butter on our small orange pies and we bake them in a warm up oven, in 180 degrees for about 20 minutes.

Traditional Sweets MORE
The Symbolism of Objects Held by Saints in Byzantine Iconography

The Symbolism of Objects Held by Saints in Byzantine Iconography

In this article you will read about the symbolism of various objects in Byzantine Iconography, such as the cross and the Church held by the Saints, the open palms, the Gospel, the scrolls, the rod, medical objects, as well as the choices of colors. Orthodox hagiography reveals to Christians the unearthly, which transcends the boundaries of our physical world. It functions as a way of communication and seeks to highlight the new world that will come with the Kingdom of God. This can be expressed through the icons of the Saints, where characteristics such as schematization, simplicity and differentiation prevail.

Our Blog MORE

SUGGESTED MONASTERY PRODUCTS

Saint Euphrosyn the Cook

Saint Euphrosyn the Cook

IK7323
6,00 €
IN STOCK
Athonite Loukoumi

Athonite Loukoumi

MP1167
7,50 €
IN STOCK
Lenten Chocolate Spread - Ηazelnut Praline

Lenten Chocolate Spread - Ηazelnut Praline

MP1166
7,00 €
IN STOCK
Pine Honey of Mount Athos - 1Kg

Pine Honey of Mount Athos - 1Kg

MP1140
15,00 €
IN STOCK
Handmade Athonite Dessert (Florentine)

Handmade Athonite Dessert (Florentine)

MP1170
2,00 €
IN STOCK
Diaconal Apron (Working)

Diaconal Apron (Working)

AN6039
18,00 €
IN STOCK
Athonite Fork

Athonite Fork

AE3768
30,00 €
IN STOCK
Άθως και Οίνος

Άθως και Οίνος

B4241
32,00 €
IN STOCK
Holy Communion Wine of Samos - 750 ml

Holy Communion Wine of Samos - 750 ml

MP1112
12,50 €
IN STOCK
ESPA Banner ESPA Banner