List of recipes using Bayleaf: 32 recipes (alcohol-free)

bayleaf
[Little vegetable omelettes]
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
68,6764/5 for 1 ratings 1 hour 10 min.
[Salmon marinated like herring]
Salmon marinated like herring
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
35,770 44.6/5 for 11 ratings 1 day 38 min.
[Spicy seafood plancha]
Spicy seafood plancha
A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.
4,988 1 hour 33 min.
[Duo of slow-cooked pork]
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
3,330 4 hours 49 min.
[Mexican-style pork medallions ]
Mexican-style pork medallions
For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade. Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.
7,7885/5 for 1 ratings 44 min.
[Pork roast with herbs]
Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
2,662 4 hours 37 min.
[Roast beef "like they do it in Santa Fe"]
Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly...
6,0894.5/5 for 12 ratings 5 hours 39 min.
[Sausage and lentils "en cocotte"]
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
6,5744.5/5 for 15 ratings 1 hour 5 min.
[Veal Chop With Assortment of Vegetables]
Veal Chop With Assortment of Vegetables
The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
8,3885/5 for 1 ratings 2 hours 27 min.
[Baker's chicken and potato tart]
Baker's chicken and potato tart
A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.
2,559 1 hour 23 min.
[Celeriac and mushroom gratin]
Celeriac and mushroom gratin
This gratin combines sliced celeriac simmered in milk with fried mushrooms.
14,3295/5 for 2 ratings 1 hour 8 min.
[Comtoise stuffed tomatoes]
Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
6,4204.1/5 for 16 ratings 1 hour 36 min.
[Courgettes (zuchinis) ]
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
89,760 13.7/5 for 19 ratings 1 hour 20 min.
[Feta and spinach brik pie]
Feta and spinach brik pie
In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry.
13,828 24.8/5 for 10 ratings 55 min.
[Fried eggs with tomatoes]
Fried eggs with tomatoes
In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.
18,6514.8/5 for 10 ratings 31 min.
[Mushrooms à la grecque]
Mushrooms à la grecque
Mushrooms "à la grecque" (Greek-style) is a simple way to enhance sautéed mushrooms with the flavours of olive oil, herbs and lemon. A common variation is to add tomatoes – just one of many possibilities.
430 25 min.
[Potatoes with bacon and herbs]
Potatoes with bacon and herbs
The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven.
2,7455/5 for 1 ratings 1 hour
[Provençal braised carrots]
Provençal braised carrots
Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.
2,865 1 hour 14 min.
[Ratatouille]
Ratatouille
Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.
22,5305/5 for 13 ratings 1 hour 52 min.
[Red rice pannequets]
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
70,5614/5 for 11 ratings 2 hours
[Sausages with baked beans, French style]
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down...
6,6934.6/5 for 14 ratings 1 hour 4 min.
[Small ratatouille with ]
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.
71,9885/5 for 13 ratings 1 hour 3 min.
[Stuffed tomatoes and courgettes]
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
78,9143.8/5 for 11 ratings 1 hour 50 min.
[Bouquet garni]
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
77,6383.5/5 for 2 ratings 12 min.
[Feta in olive oil with herbs]
Feta in olive oil with herbs
This recipe tells you how to preserve cubes of feta with herbs. It will keep for a long time and improves with keeping. Using this feta in a salad, such as Greek salad, adds an amazing flavour.
12,7794.6/5 for 14 ratings 14 min.
[Herb olive oil]
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
72,5323.8/5 for 12 ratings 21 min.
[Onion fondue]
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.
2,826 50 min.
[Preserved lemons]
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
21,729 15/5 for 13 ratings 12 hours 36 min.
[Preserved tomatoes]
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
82,3534.8/5 for 10 ratings 5 hours 6 min.
[Red mixed pickle]
Red mixed pickle
This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar. The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich.This red version gets its name from beetroot and red cabbage, which eventually colour...
1,562 1 hour 29 min.
[How to cook potato grenaille ]
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...
25,2984.8/5 for 12 ratings 43 min.
[Home-made doner kebab]
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...
61,102 15/5 for 2 ratings 2 hours 32 min.

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