Stir in the tomato puree and vinegar, then the tomatoes and
bay leaf.
Ready in 35 minutes Low-calorie cooking spray 1 small onion, finely chopped 2 garlic cloves, crushed 700g plum tomatoes, roughly chopped 1
bay leaf 1 cinnamon stick 800g raw peeled king or tiger prawns, with or without tails 260g reducedfat feta cheese, crumbled (from your allowance) 1 tbsp finely chopped fresh parsley Lemon wedges, to serve Boiled new potatoes, to serve Salad, to serve 1 Spray a medium saucepan with low-calorie cooking spray and place over a medium heat.
| Add 1/2 glass of dry white wine, 1/2 pint of vegetable stock and 1
bay leaf, and simmer for 2-3 mins.
Soak the beans overnight in a large bowl with a
bay leaf and plenty of cold water.
Combine garlic, vinegar, soy sauce, pepper and
bay leaf in a wok or saucepot.
The first couple of years when I was growing bay leaves I didn't know much about the many
bay leaf benefits.
INGREDIENTS: (Serves 2) 125g dried pasta or 250g cooked 4tbsp olive oil or rapeseed oil 1tbsp plain white flour 300ml vegetable/chicken stock 20g Parmesan, finely grated (or other hard cheese) 1
bay leaf 4 large sage leaves 100g chestnut or button mushrooms, sliced 3tbsp dried breadcrumbs 1 crushed/finely chopped garlic clove Salt METHOD: 1.
Kacchi Gosht Ki Biryani Ingredients Serving : 1 Portion 150g lamb 100g raw papaya 150g onion .5g saffron 60ml cream 50g yoghurt 5g green chillies Salt to taste 5g biryani 1; 5g biryani 2 5g tandoori masala 25g ginger garlic paste 25g each mint and coriander leaves 5g potlee spice 100g Basmati rice 5g
bay leaf 2g each green and black cardamom, cloves, cinnamon, peppercorns 1 drop each kewra and rose water 50g desi ghee Preparation Take lamb cubes in a bowl and mix with raw papaya and keep in refrigerator for maximum of 8 hours, so that the mutton gets tenderised.
INGREDIENTS (Serves 8) 1 pumpkin, preferably with blue/grey skin, STARTER 2kg approx 1
bay leaf 1 sprig of rosemary 125g butter 1tsp sea salt 250ml milk Sea salt and freshly ground black pepper For maple-toasted seeds: 60g pumpkin seeds 1tbsp maple syrup 1/2 tbsp olive oil, plus extra to serve 1/4 tsp sea salt METHOD 1.
START INGREDIENTS (Serves 8) 1 pumpkin, preferably with blue/grey skin, 2kg approx 1
bay leaf 1 sprig of rosemary 125g butter 1tsp sea salt 250ml milk Sea salt and freshly ground black pepper For maple-toasted seeds: 60g pumpkin seeds 1tbsp maple syrup 1/2 tbsp olive oil, plus extra to serve 1/4 tsp sea salt METHOD1.
Monachyle Mhor venison Method To prepare the neck of venison cut it into 2 inch pieces and marinate overnight in red wine, thyme, parsley,
bay leaf and peppercorns.
In a medium saucepan, combine the milk, cream, thyme,
bay leaf, garlic, salt and pepper.
bay leaf - dried leaf of the bay laurel