Glossary B

The food glossary +++ Popular Articles: 'Burro fuso', 'Batwan / Batuan', 'Banana'

Bacalaitos refer to codfish fritters, a famous food from San Juan, Puerto Rico which is also popular all over the country

Banitza refers to the Bulgarian pastry, a hot pie stuffed with sheep's milk cheese or buttermilk curd and spinach or chopped meat, but also nuts and jam.

Bara Sinsir refers to a Welsh gingerbread darkened with black molasses and brown sugar and perfumed with chopped peel of a citrus fruit. The taste of Bara Sinsir is reminiscent of ginger, although no ginger is added on the recipe.Maybe candied gingers are put on top of the bread as a decor.

Ba-ta-clan refers to a French pastry dessert; a rich almond and rum pastry which is said to be invented by Lacam, a celebrated Parisian pastry cook. Ba-ta-clan is still being made in good Paris bakeshops/patisseries.

Beurre Roux is the French word whihc literally means "brown butter", refers to butter cooked with flour as a base for a Roux Beurre is pronounced "bu-roo" and French for "butter". A Roux is a base for sauces made by combining fat or oil and flour, gently cooked and then mixed with stock, milk or whatever is required for the sauce (fresh cream), brought to the boil and simmered.

Bichiques refers to tiny fish or fish fry which is beloved by Reunioners or the people from the Reunion Island. Bichiques are mostly sold at exorbitant prices in the Island.

  1. Boule a riz
  2. Bublyky
  3. Bocarillo
  4. Bacalao