Recipes with Bay leaf

Lentil Curry soup

The onions chopped coarsely. Sauté onion and garlic in oil with curry in 1-2 my stirring. Carrot peeled and chopped. Bladsellerien are washed and cut into slices. Tilsætes and sauté with in 1-2 min. lentils, broth, ginger, and bay leaf are added. The soup, cov

Solyanka (Russian fish soup)

Saute the shallots, tomato boats and the redecorated mushrooms in a couple of tablespoons. oil, seasoned lightly with paprika, but not so long that it takes color. Cook the salmon tender water and white wine with added onion and bay leaf. It should be kept aro

Zalm met hollandse saus (salmon with hollandaise sauce)

First prepare the fish Fund by letting fish heads and legs Cook gently in wine together with herbs and spices. When it has boiled ½ hour, sies Fund from, is there more than that will be used to just barely cover the salmon slices cooked into the Fund. Sprin

Pot-au-feu (Beef and vegetable casserole)

Upillede onion, halve it and heat the cut surface in a greased frying pan until it is dark brown (this will give the soup color). Got the meat, chicken, salt, pepper, thyme, bay leaf, a few stalks of parsley (and preferably parsley root) celery leaves and the

Pâté de campagne (Country Pate)

Chop the pork, veal and the liver as well as half of the bacon, mix it well together. Crush the peppercorns and juniper berries. Chop the garlic very fine. Got this and thyme, marjoram and a little salt (remember that a real French pâté should not be too salty

Paling in 't groen (eel in green sauce)

Clean the eels very carefully, they must be very fresh, and cut them into 5 cm long pieces. Melt butter, come bury in, fry them for a moment, and then add the chopped shallots and finely chopped herbs. Let it cook a couple of minutes. The wine came in, and fil

Gigot de chevreuil grand veneur (the Hunter's venison)

Subcutaneous fat meat with bacon by making some incisions with a pointy, sharp knife, and Jack bacon into the meat (you can also ombinde the meat with bacon slices before frying). Mariner animal in a mixture of wine and herbs. The meat of the deer should be ma

Sauerbraten (Marinated beef)

Mix wine, peppercorns, mustard, crushed bay leaf, juniper berries, thyme, garlic, chopped onion and carrot. Rub the meat with salt and put it in the marinade for about 48 hours in a cool place, turn it on and off, and baste it with the marinade. Take the me