POTATO CAKES

    Make these thin potato cakes in a heavy frying pan. They are especially good at breakfast or even at an afternoon tea.

1 1/2 lb peeled potatoes
2 Tbsp butter (preferably unsalted), or (lenten margarine)
1 1/2 cups flour (more or less)

    Boil potatoes until tender, drain and return to the pot. Leave on low heat for a few minutes to remove moisture.
    Mash the potatoes, salt to taste, add butter (or lenten margarine) and let it cool.
    Put mixture on a floured surface, and enough flour to make a suitable dough. Knead briefly.
    Roll out to about 1/2 inch thickness and cut into squares or triangles.
    Heat a heavy pan or dry griddle over a low heat and cook the potato cakes for about 3 minutes on each side until browned.
    Serve hot. Makes about 12 cakes.


LENTEN PATTIES

    When preparing patties made with cooked rice, rolled oats, beans or lentils during lenten periods, you may want to add flavouring that will inhance the taste. Here are a few of them:

— Canadian: sage, cloves, pepper, thyme, allspice, garlic.
— Another Canadian: thyme, savory, corriander, marjoram, bay leaf, pepper.
— Danish: allspice, white pepper, cloves, cardamom, onions.
— English: lemon peel, thyme, sage, savory, rosemary, nutmeg, pepper.
— French: white pepper, nutmeg, cloves, cinnamon, ginger.
— Greek: garlic, pepper, oregano, cayenne, chili, allspice, thyme, bay leaves.
— Hungarian: garlic, pepper, cloves, paprika, lemon rind.
— Italian: fennel seed, white pepper, sage, garlic.
— Romanian: garlic, pepper, marjoram, lovage.
— Russian: garlic, dill seeds, caraway seeds, pepper.
    To achieve the correct proportions you must experiment or follow your own taste. You could also use these flavourings in pasta dishes.


SCOTTISH SKIRLIE

    This is a simple oatmeal dish which you can use as stuffing or as a side dish.

1/4 cup butter (or lenten margarine)
2 cups rolled oats (quick cooking)
1 onion chopped finely
salt and pepper

    Melt butter (or margarine) in a pan over medium heat and add onion. Fry until soft and slightly brown.
    Stir in the rolled oats and cook gently for about 10 minutes.
    Serve immediately after seasoning with salt and pepper.
    For a richer flavour, add a little nutmeg and cinnamon.

SPINACH BALLS IN OLIVE OIL

    These spinach balls are served cold and they absorb the flavours of the olive oil, lemon and spices. They can be served with yogurt or sour cream.

1 1/2 pounds spinach leaves, well washed.
1 Tbsp olive oil
1 tsp salt

    Bring water to a boil in large pot and add the spinach, olive oil and salt. Simmer, uncovered, for about 10 minutes, until the spinach is very soft. Drain and rinse in cold water. Drain again. Squeeze all the liquid out and form about a dozen small balls, then place them in a shallow dish.

    SAUCE
1/2 cup good quality olive oil
juice from 1 lemon
1 clove garlic, crushed
1 tsp ground corriander
1/2 tsp ground cumin
salt and pepper

    Blend olive oil, lemon juice, garlic, corriander, cumin and nutmeg. Season with salt and pepper and pour over the spinach balls. Cover and marinate overnight or for several hours in a cool place (not in the fridge). Turn the balls over occasionally. Serve with a  salad and toasted whole wheat bread.

LENTEN CHEWY OATCAKES

    Types of this cake have long been a favourite in many of the northern countries. They are low in fat, high in fibre and nutritious.

2 cups uncooked, old fashioned rolled oats (not quick).
1 1/4 cups buttermilk (or soy milk soured with a little lemon juice)
2 1/2 cups sifted flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
vegetable oil spray

    If you wish to have it lenten, then use soy milk soured with a little lemon juice.
    In the evening combine oats and buttermilk (or soy milk) in a small bowl. Cover and refrigerate it over night.
    Preheat the oven to 350o F the next day and take the oat mixture out of the refrigerator.
    Combine the flour, baking soda, baking powder and salt in a large bowl. Add the oat mixture slowly and stir about 30 times, until the dough is smooth.
    Spray a baking sheet. Turn the dough onto it and form a round loaf about 1 inch thick. With a sharp knife cut the loaf into 4 or 6 sections and move them apart slightly, still keeping them in a round shape. Bake until the cakes are a light golden brown and firm to the touch, about 35 minutes. Cool slightly on a rack and serve with butter and jam.

BLACK AND BLUE BERRY GRUNT

2 1/2 cups fresh or frozen blackberries, thawed
2 1/2 cups fresh or frozen blueberries, thawed
3/4 cup sugar
1/4 cup water
1 Tbsp lemon juice
1/8 tsp cinnamon
1/8 tsp pepper

DUMPLINGS
1 cup flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 Tbsp butter, melted (or lenten margarine)
1/2 cup buttermilk (or soy milk with a little lemon juice)
1 tsp vanilla

    Combine the berries, sugar, water, lemon juice, cinnamon and pepper in a large skillet. Bring to a boil, reduce heat and simmer for 5 minutes, uncovered.
    In a large bowl combine flour, sugar, baking powder, baking soda and salt. Add butter (or lenten margarine) and buttermilk (or soured soy milk) and stir slightly. Drop by tablespoonfuls onto the berry mixture. Cover tightly and simmer for 10-15 minutes, or until a toothpick comes out clean after inserting into a dumpling. Serve warm with yogurt, cream or ice cream (or with soy milk).

RUM BALLS

    If kept refrigerated, the rum balls will keep for several days.

4 cups fine cake crumbs
1/4 cup cocoa
1/2 cup warmed apricot jam
2 Tbsp rum
2 Tbsp water
2/3 cup chocolate sprinkles

    Combine crumbs and sifted cocoa in a bowl, stir in the strained jam together with the water and rum.
    Take 2 tsp of the mixture at a time and roll into balls. Then roll the balls in chocolate sprinkles. Refrigerate at least 2 hours before serving.
    This recipe makes about 40 rum balls which can be stored in the refrigerator for up to a week in a covered container. You may use artificial rum flavouring, but adjust the amount accordingly.

RUSSIAN CARAMELS (not a lenten dish)

    These caramels are delicious and can be kept in the refrigerator for up to a week in a covered container. Watch carefully and whisk constantly during cooking.

125 g. butter
400 g. of sweetened condensed milk
2 tbsp golden syrup
3/4 cup brown sugar, firmly packed

    Line a 19 cm. square cake pan with aluminum foil. Combine all the ingredients in a heavy pan and stir, without boiling, until the butter has melted and the sugar dissolved. Bring the mixture to a boil, whisking constantly, for about 8 minutes or until the mixture is thick and dark caramel in colour. Pour the mixture into the pan. Let it stand for about 20 minutes, then mark into squares with a greased knife. Cool. Refrigerate the caramel for at least one hour before removing from pan.

ONION FRITTERS

1/2 kilo onions
300 g. flour
2 Tbsp finely chopped dill
2 Tbsp finely chopped mint
1 tsp salt
1 tsp pepper
olive oil

    Grate the onions and mix with all the ingredients, adding a bit of warm water until the mixture is thick.
    Heat oil in a frying pan. Carefully put the mixture into the frying pan by the spoonful. Fry until brown on both sides.
    Remove fritters and blot with paper towel, then place on a platter and garnish with parsley.

KISSEL

    This is a year round favourite, but especially in summer. It can be made with only one kind of berry but this one is combined berry and fruit. Serve with yogurt or fresh cream.

500 g. mixed (or frozen) berries: blueberries, blackberries, raspberries, cranberries, etc.
250 g. fresh fruit: chopped peaches, nectarines, etc.
2/3 cup water
3-5 Tbsp honey (or more if desired sweeter)
2 Tbsp cornstarch

FROM THE MONASTERY KITCHEN
With Bishop Varlaam

    In a large saucepan, bring the fruit to a boil in the water. Reduce heat, cover, and simmer 5-6 minutes, or until fruit is slightly soft.
    Remove from heat. Stir in honey (cranberries need more sweetening than other berries). Mix cornstarch with a little cold water to make a smoothe paste. Add to the fruit while constantly stirring. Return to a boil, stirring, then simmer for 3 minutes. Pour into a serving dish or individual dishes and chill for 2 hours. Serve the same day.

COLESLAW WITH BEANS

6 cups finely chopped cabbage
1 carrot grated coarsely
1 celery stalk, grated
1 onion chopped finely
1 cup cooked red kidney beans
1/4 cup cider vinegar
1tbsp oil
2 tsp sugar
1 tsp celery seeds
1 tsp salt
1 tsp Dijon mustard
1/4 tsp black pepper

    Combine cabbage, carrot, celery and onion in a glass bowl. Stir in the beans.
    In a small saucepan combine vinegar, oil, sugar, celery seeds, salt, mustard and pepper. Bring to a boil. Pour this hot dressing over the cabbage mixture and mix it well. Cover and refrigerate, occasionally stirring for at least 2 hours. It keeps for several days, refrigerated.