FabulousFusionFood's Cook's Guide for Bayleaves 5th Page

Fan of fresh bay leaves Fresh bay leaves Laurus nobilis spread as a fan, showing
front and back.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Bayleaves along with all the Bayleaves containing recipes presented on this site, with 491 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Bayleaves recipes added to this site.

These recipes, all contain Bayleaves as a major wild food ingredient.

This page is a continuation of the list of recipe terms including Bayleaves held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Bayleaves Culinary Term entry on this site.


The alphabetical list of all Bayleaves recipes on this site follows, (limited to 100 recipes per page). There are 491 recipes in total:

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Salmis de Faisan
(Salmis of Pheasant)
     Origin: France
Soupe de mouton
(Mutton soup)
     Origin: Saint-Martin
Tritura, unde Perfundes Caccabinam
(The Ground Seasonings that you Add to
the Small Casseole)
     Origin: Roman
Salmis de Palombe
(Salmis of Pigeons)
     Origin: France
Soupou Gertö
(Chicken with Tomato Sauce and Sweet
Potatoes)
     Origin: Guinea
Turkey Curry with Yams
     Origin: Fusion
Sao Tomean Calulu
     Origin: Sao Tome
South African Prego Steak
     Origin: South Africa
Turkey Leftovers Hotpot
     Origin: Britain
Sarson Saag Gosht
(Lamb and Rapeseed Greens Curry with
Yoghurt)
     Origin: India
Special Pizza Tomato Sauce
     Origin: Italy
Untú de Peixe
(Deep-fried Fish Balls)
     Origin: Guinea-Bissau
Satay
     Origin: Indonesia
Spiced Basmati Rice
     Origin: India
Vaca Atolada
(Beef Ribs with Cassava)
     Origin: Brazil
Sauce aux Arachides
(Guinean Peanut Sauce)
     Origin: Guinea
Spiced Pickling Vinegar
     Origin: Britain
Veal in Tomato Sauce
     Origin: Andorra
Sauce Genevoise
     Origin: France
Spicy Turkey and Sausage Kebabs
     Origin: Britain
Veal Stock
     Origin: Britain
Sauci Yohss
(Gambian Mussel Meats in Tomato Sauce
with Potatoes)
     Origin: Gambia
St Kitts Stewed Fish
     Origin: Saint Kitts
Vegetable Pilau
     Origin: India
Saws Béchamel
(Béchamel Sauce)
     Origin: Welsh
Steak and Kidney Kebabs
     Origin: Britain
Venison Escalopes with Red Wine
     Origin: Scotland
Saws Bara Lawr
(Laverbread Sauce)
     Origin: Welsh
Stewed Pork in Red Sauce
     Origin: Sao Tome
Venison Liver Pâté
     Origin: Britain
Scallop and Mushroom Pie
     Origin: Ireland
Stoved Howtowdie wi' Drappit
Eggs

     Origin: Scotland
Venison with Gin-flavoured Sauce
     Origin: Britain
Scotch Broth
     Origin: Scotland
Stuffat Tal-Fenek
(Rabbit Stew)
     Origin: Malta
Venison, Potato and Mushroom Stew
     Origin: Britain
Scotch Broth with Pepper Dulse
     Origin: Scotland
Suaasat
     Origin: Greenland
Vermicelli with Chicken and Wood Ear
Mushrooms

     Origin: China
Scottish Jugged Hare
     Origin: Scotland
Suffolk-cured Turkey
     Origin: British
Victorian Chicken Pilau
     Origin: Anglo-Indian
Scottish Pickled Eggs
     Origin: Scotland
Suss-Saures Rotkraut
(Sweet and Sour Red Cabbage)
     Origin: Germany
Victorian Roast Goose
     Origin: Britain
Scottish Pickled Herring
     Origin: Scotland
Swazi Babotie
     Origin: eSwatini
Vinegar and Oil Pickled Mushrooms
     Origin: Britain
Seafood Chili
     Origin: American
Swffle Bara Lawr
(Laverbread Soufflé)
     Origin: Welsh
White Aspic Jelly
     Origin: British
Seasoned Red Pepper Paste
     Origin: Aruba
Tandoori Masala Powder
     Origin: Britain
White Béchamel Sauce
     Origin: Britain
Seaweed Ribollita
     Origin: Fusion
Tapenade Monegasque
(Monaco-style Tapenade)
     Origin: Monaco
White Stock
     Origin: Britain
Shahi Paneer
     Origin: India
Tas-Kebab
(Lamb Cooked in Wine)
     Origin: Bulgaria
White Veal Stock
     Origin: Britain
Shaiyah
(Pan-fried Meat)
     Origin: South Sudan
Tasqebap
(Fried Lamb with Tomatoes)
     Origin: Albania
Wild Greens Soup
     Origin: Britain
Shrimp Sauce
     Origin: Britain
Tatws a Chig Mewn Popty Araf
(Potatoes and Meat in the Slow Cooker)
     Origin: Welsh
Wild Mushroom Soup
     Origin: Britain
Simple Court Bouillon
     Origin: France
Tausug Beef Kulma
     Origin: Philippines
Xavier Suppe
(Xavier Soup)
     Origin: Italy
Slow-cooked Duck Ragù for
Valentine’s

     Origin: Fusion
Thiou Curry au Boeuf
(Senegalese Beef Curry)
     Origin: Senegal
Xerém
(Cape Verdean Pap)
     Origin: Cape Verde
Smoked Salmon Mousse
     Origin: Scotland
Tomata Sauce
     Origin: Britain
Yambo
     Origin: Aruba
Smoky Fish Skewers
     Origin: Britain
Tomato and Red Bell Pepper Soup
     Origin: British
Yellow Split Pea Bhuna Kedgeree
     Origin: Anglo-Indian
Smoky Prawn Jollof Rice
     Origin: Nigeria
Tomato Ketchup
     Origin: Britain
Yemeni hawaij
     Origin: Yemen
Sopa de Res
(Cuban Beef Stock)
     Origin: Cuba
Tomato Sauce for Pizza
     Origin: Italy
Ysgwydd Oen Mewn Dull Gwledig
(Rustic Lamb Shoulder Roast)
     Origin: Welsh
Soupe a la Paysanne
(Country-woman Soup)
     Origin: France
Traditional Historic Bobotie
     Origin: South Africa
Zarzuela de Mariscos
(Seafood Zarzuela)
     Origin: Spain
Soupe aux pois et la viande
(Pea Soup and Meat)
     Origin: Guinea-Bissau
Traditional Roast Venison
     Origin: Britain
Soupe d'Illane
(Ilan Soup)
     Origin: Morocco
Traditional Vegetable Bake
     Origin: Ireland

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