bay leaf


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bay leaf

n.
The dried aromatic leaf of the laurel or bay (Laurus nobilis) used as a seasoning in cooking.

bay leaf

n
(Cookery) a leaf, usually dried, of the Mediterranean laurel, Laurus nobilis, used in cooking to flavour soups and stews

bay′ leaf`


n.
the dried leaf of the laurel, used as seasoning.
[1630–40]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.bay leaf - dried leaf of the bay laurelbay leaf - dried leaf of the bay laurel  
herb - aromatic potherb used in cookery for its savory qualities
bay laurel, bay tree, Laurus nobilis, true laurel, bay - small Mediterranean evergreen tree with small blackish berries and glossy aromatic leaves used for flavoring in cooking; also used by ancient Greeks to crown victors
Translations
bobkový list
laurbærblad
laakerinlehti
lovorov list
babérlevél
ローリエ
월계수 잎
lagerblad
ใบอบเชย
lá nguyệt quế

bay leaf

nLorbeerblatt nt

bay leaf

[ˈbeɪˌliːf] nfoglia d'alloro

bay leaf

وَرَق الغار bobkový list laurbærblad Lorbeerblatt φύλλο δάφνης hoja de laurel laakerinlehti laurier lovorov list foglia di alloro ローリエ 월계수 잎 laurierblad laurbærblad liść laurowy folha de louro лавровый лист lagerblad ใบอบเชย defne yaprağı lá nguyệt quế 月桂树叶
References in periodicals archive ?
Ingredients 2lb plump ripe vine tomatoes 2 sweet shallots 2 cloves of garlic 1 fresh bay leaf Slug of olive oil Good quality sea salt Pinch of soft brown sugar Method Pre-heat the oven to 180C.
At the same time, but in a separate saucepan, bring the milk and cream to boil with the potatoes and bay leaf and simmer for 10 minutes.
Lancashire Hot Pot Ingredients: 900g/2lb best end and middle neck British lamb, sliced into chops, 1 tbsp groundnut oil, knob of butter, 4 lamb''s kidneys, skinned, cored and cut into pieces, 3 onions, sliced into 1cm/'in wedges, 1 tbsp plain flour, 570ml/20fl oz freshly boiled water, 1/2 tsp Worcestershire sauce, 1 fresh bay leaf, 2 thyme sprigs, 900g/2lb potatoes, cut into 2cm slices, salt and pepper Method: Pre-heat oven to 170C/325F/Gas 3 and trim lamb of excess fat.
For the sauce, boil the onion, carrot, bay leaf and some prawn tails or lobster shells.
Add cabbage, vinegar, bay leaf, salt and pepper and water.
1 bouquet garni celery tops, parsey stem, lock green, thyme sprig, bay leaf, tarragon, chervil)
NOW add the tomato puree, lamb stock, bay leaf, parsley and chopped tomatoes to the mixture in the pan.
In a 3-quart saucepan, combine broth, onion, carrot, celery, basil, oregano, pepper and bay leaf.
Serves 400g cubed boneless chicken fillets 1 red onion sliced 1 tsp cumin seeds 1 tsp cumin powder 1/4 tsp turmeric powder 1/2 tsp garam masala 2 green chilli, sliced 1 tsp garlic, minced 1 tsp ginger, grated 2 tomatoes, chopped 100ml chicken stock 100ml milk 1 bay leaf 4 black peppercorns Handful fresh coriander 2 tbsp cooking oil Method: Pour the oil into a large pan and place over a medium heat.
Add tomatoes, puree, beef stock, bay leaf and thyme.
ingredients 250ml milk 25gbutter 25gplain flour 1 bay leaf 3 or 4 peppercorns 25gfine bread crumbs from stale bread 3 fresh farm eggs meat from a small dressed crab pinch cayenne pepper salt and pepper for the salsa 1 avocado 1 tomato(quarter andde-seed) 1 small red chilli(de- seed and finely chop) 1 small red onion(finely chop) Zest and juice of 1 lime A few tablespoons of olive oil A few chopped chives method Pre-heat oven to 375F/190C/Gas 5 First,make the white sauce by putting the milk into a saucepan with the peppercorns and bay leaf and bring to the boil.
Stir in the garlic granules, thyme, pepper, bay leaf and bouquet garni.