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This is the description page for Bayleaves (Laurus nobilis) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Bayleaves.  As their name suggests, Bayleaves are the leaves of Bay tree (Laurus nobilis) a member of the Lauraceae or laurel family of trees. The whole leaf is used in many European cuisines (most notably Mediterranean cooking) where they are commonly used to flavour soups, stews, meat, seafood, and vegetable dishes as well as for the creation of stocks such as the classic French bouillabaise and bouillon. Generally the dried leaves are added whole to a dish and are removed before serving. It should be noted that the taste of fresh bay leaves is fairly mild and they only really develop their full pungency some ten days or more after being picked and dried. The distinctive, rather bitter, taste of bay leaves is, to a large extent, due to the high levels of the essential oil, eugenol, found in the leaves. Just about any meat-based sauce such as spaghetti sauce or chilli or any meat stew can be enhanced by adding a few dried bay leaves whilst cooking. Recipes Utilizing Bayleaves Beef in Bitter |
Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.
This is the description page for Bayleaves and includes a description of the plant and the parts used as an herb, as well as an image, if available, and a selection of recipes from this site that reletes to the herb: Bayleaves.
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Below you will find links to other pages dealing with the various other Herbs described on this site
List of Herbs 'A'
List of Herbs 'B' List of Herbs 'C' List of Herbs 'D' List of Herbs 'E' List of Herbs 'F' List of Herbs 'G' List of Herbs 'H' List of Herbs 'I' List of Herbs 'J' List of Herbs 'K' List of Herbs 'L' List of Herbs 'M' List of Herbs 'N' List of Herbs 'O' List of Herbs 'P' List of Herbs 'Q' List of Herbs 'R' List of Herbs 'S' List of Herbs 'T' List of Herbs 'U' List of Herbs 'V' List of Herbs 'W' List of Herbs 'X' List of Herbs 'Y' List of Herbs 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
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