FabulousFusionFood's Spice Guide for Saffron 3rd Page
Saffron the dried
stigmas of
Crocus
sativus.
Welcome to the summary page for FabulousFusionFood's Spice guide to Saffron along with all the Saffron containing recipes presented on this site, with 223 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 Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
This page is a continuation of the list of spice recipes including Saffron held on the FabulousFusionFood site. If you are specifically looking for this site's information on Saffron as a spice please navigate to First Page of the Saffron Containing Recipes entry on this site.
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 Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
This page is a continuation of the list of spice recipes including Saffron held on the FabulousFusionFood site. If you are specifically looking for this site's information on Saffron as a spice please navigate to First Page of the Saffron Containing Recipes entry on this site.
The alphabetical list of all Saffron recipes on this site follows, (limited to 100 recipes per page). There are 223 recipes in total:
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| Tajine de chameau aux abricots secs (Camel tagine with dried apricots) Origin: Mali | Tourteletes in fryture (Honey-basted Fig Pastries) Origin: England | Wardonys in syryp (Pears in Syrup) Origin: England |
| Tart de Bry (Pounded Cheese Tart) Origin: England | Tourtes parmeriennes (Parmesan Pies) Origin: France | Wastels yfarced (White Bread, Stuffed) Origin: England |
| Tart de ffruyte (A Fruit Pie) Origin: England | Tunisian Vegetable Couscous Origin: Tunisia | Xalwad (Peanut Halwa) Origin: Somalia |
| Tart in Ymbre Day (Amber Day Tart) Origin: England | Vegetable Tagine Origin: North Africa | Xalwo (Peanut Halwa) Origin: Djibouti |
| To bake an Olyve-Pye Origin: Britain | Vele in Bokenade (Veal in Sauce) Origin: England | Zafrani Mutton Korma Origin: Pakistan |
| To Make a Tarte of marigoldes prymroses or couslips Origin: England | Verde Sawse (Green Sauce) Origin: England | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
| To make Char de Crabb (To make Crabapple Pie) Origin: England | Vyande Real (A Royal Dish) Origin: England | Zereshk Polo ba Morgh (Saffron Chicken with Barberry Rice) Origin: Iran |
| To Make Short Paest for Tarte Origin: Britain | Vyolette (Violet Pudding) Origin: England |
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