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Beef Tenderloin with Cognac Sauce

A fermented fish sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century encyclopedist Pliny the Elder writes in his Historia Naturalis and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can...

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Marmarites

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης! Happy New Year my friends! I wish to each and every one of you 2014 to be a milestone year for you and bring you all the happiness and love in the world. Today I am sharing with you a traditional recipe of Skyros island called...

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Pork Tenderloin au Gratin

Trying to find something new to serve your family every weekend can be a very tricky business. The expectations are very high and I must prove them right. I always search for inspiration in magazines or internet or any other source possible. In this case, I found this recipe in a Greek magazine a very...