List of recipes using Bayleaf: 31 recipes (lactose free)

List of recipes using Bayleaf
Little vegetable omelettes
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
291K4 1 hour 10 min. June 11th 2011
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.
132K 44.6 1 day 38 min. December 4th 2011
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.
35K 1 hour 33 min. March 11th 2018
Beef braised in reduced red wine
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
45K3.8 3 hours 53 min. March 12th 2017
Chicken "cantina"
Chicken "cantina"
Chicken cantina is a simple recipe for spicy chicken with onions and tomatoes, served with rice, red beans or both.
2,153 37 min. March 10th 2024
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.
58K 4 hours 49 min. November 18th 2018
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.
60K5 29 min. August 11th 2023
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
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.
53K 4 hours 37 min. January 16th 2019
Rabbit civet
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
82K4 15 hours 20 min. May 10th 2023
Rabbit terrine
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
104K4.6 15 hours 32 min. April 8th 2018
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...
128K4.5 1 hour 5 min. February 5th 2017
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.
76K4.8 31 min. November 27th 2013
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.
23K 17 min. May 10th 2023
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.
53K 1 hour 14 min. January 27th 2019
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.
103K5 1 hour 52 min. September 29th 2013
Roast potatoes "à la provençale"
Roast potatoes "à la provençale"
These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.
26K 1 hour 45 min. September 12th 2021
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...
121K4.6 1 hour 4 min. March 2nd 2022
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.
255K5 1 hour 3 min. June 12th 2011
Spaghetti Bolognese
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
95K3.8 1 hour 19 min. September 29th 2022
Spaghetti with mushrooms
Spaghetti with mushrooms
In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce.
62K4.1 1 hour 3 min. March 12th 2015
Spaghetti with tomatoes and pesto
Spaghetti with tomatoes and pesto
For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.
6,855 32 min. October 15th 2023
Upside-down Parmentier
Upside-down Parmentier
Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
101K4.2 6 hours 7 min. November 6th 2011
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...
403K3.5 12 min. March 21th 2017
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
296K3.8 21 min. February 21th 2011
Home-made chilli oil
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it.
19K 15 min. March 30th 2022
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.
116K 15 12 hours 36 min. December 2nd 2012
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.
330K4.8 5 hours 6 min. February 21th 2011
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...
34K 1 hour 29 min. April 29th 2020
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...
436K4.5 43 min. September 16th 2015
How to slow cook meat
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
155K5 4 hours 45 min. November 6th 2011

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