Recipes with Bay leaf

Chettinad pepper chicken

A little oil is warmed up, and it comes with cumin seeds, red chili and coriander seeds. Stir a little around. Then add birch, fennel seeds and black pepper grains. It is stirred around and when it is shaken and starts to smell, take it off - use a spoon to pu

Greek tomato sauce [salty tomato]

Rinse the tomatoes, flake them and chop them. Pour the oil into a saucepan and season the garlic and chopped onions. Remove the garlic and add the tomatoes and bay leaves. After an hour, season with salt and pepper. If the sauce is too thick, spread it up - a

Mariscos a la costa brava (shellfish in spicy tomato sauce)

sauce: Heat the oil in a thickened pot. Bring onion and garlic and simmer until the onions are clear, but not brown. Stir chopped tomatoes that are free from skin and kernels. Cook the sardine fillets roughly and bring them tomato sauce, bay leaves, oregano,

Høkerfad

Cut the meat into thin slices. Turn it into salt and pepper mixed flour. Peel the potatoes and cut them into slices or cubes. Arrow and slice of onions. Brown the butter on a forehead. Put the onions on it and pick them up. Sweat first pork tenderloin and then

Chicken Casserole

The chicken is divided into 6-8 pieces. The batter is cut into small cubes, swirled well in a saucepan and taken up. The chicken pieces are browned in the melted fat, the fat is poured off. Cognac poured over the chicken and ignites (remember to turn off the h

Roasted pork chop

Rip the sword with 1 ½ cm of space with a sharp knife. Chop the seed seeds, peel the white and chop it nicely. Stir both with oil and peppers. Rub thoroughly with the mixture, pack it in silver paper and leave it cool overnight. Turn on the oven to 200 g

African ostrich stage

Mix all the ingredients for marinade. Place the meat in a dish of appropriate size and cover with marinade. Cover the dish close to and place in the fridge for 2-3 days. Take the meat off the marinade and say the rest of the marinade, remove the bay leaves.

French jam

Meat, onions, garlic, celery, salt and spices are placed in a saucepan. White wine and water are added to cover the meat. Smoke under the lid for about 2½ hours, until the shanks are very tender. The shanks are picked up and the soup is cooked with even heat a