Potato Salad - Recipe from Mount Athos

Soak the raisins in the brandy. Mix the cornflour cream with lemon with the sugar, the lemon jelly, the yolks and the cold milk in a pot. Add the hot milk and mix the cream continuously with a wooden ladle in a low temperature. As soon as it is curdy enough, switch off the stovetop and leave it until it is cold enough. Coat a cake tin with a little bit of oil. Pour the ¼ of the cream in it. Sprinkle the 1/3 of the cream with the savoyard biscuits. Do the same thing again and finish it with a layer of cream. Let the pudding in the fridge for several hours.

Clean, unscale and wash the fish. Put them in a pan. Saute   them  in oil and add the tomato juice ( diluted with some water), the parsley, the laurel and finally add some salt and pepper. As soon as it is well boiled, pour the sauce on the fish. Put the round sliced tomatoes,  which are slightly salted,  on the fish

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.