Orange and bay leaf rice pudding
Bring milk, sugar, salt, bay leaf, vanilla bean and nutmeg to the boil, add rice and stir to combine. Reduce heat to low, and cook rice for approximately 10 minutes or until cooked, stirring at regular intervals. Allow to cool to room ... [... more]
Australian Womens Weekly |
Curry Leaves
Resembles a small narrow bay leaf, but much more aromatic with a distinct taste that enhances curry dishes, particularly South Indian/Sri Lankan dishes and coconut sauces. The leaf is fragile, with a short shelf life, but can be stored in the ... [... more]
NSW Agriculture |
Recipes and Restaurants
Recipes and Restaurants Heat the oil in a cooking pot; once oil starts to smoke a little add in the cloves, cinnamon, bay leaf, cardamom and star anise. When the spices starts to color a little add in the sliced onion and sauté until golden ... [... more]
Garden Gurus |
Duck Breasts with Fig Sauce and Spinach Risoni - LYNDEY ...
Use fingers to make pocket between meat and fat of each duck breast; press 1 sprig rosemary and 1 bay leaf into each pocket. Prick duck skins with fork several times; cook duck, skin-side down, in large, heated, lightly oiled pan about 8 minutes ... [... more]
Australian Womens Weekly |
Bratwurst in beer
Heat a large deep frying pan, add butter and cook onions until well softened and golden. Add bay leaf and half of the beer and boil for 3 minutes. Season with black pepper. Add sausages, remaining beer and simmer for 15 minutes. Serve with potato ... [... more]
Australian Womens Weekly |
Steak with chimichurri salsa
In a pestle and mortar grind peppercorns, chilli, bay leaf and salt to a fine powder. Add garlic and fresh herbs and continue to pound to a coarse paste. Stir in vinegar and olive oil. Set aside until ready to cook the steaks. Season steaks ... [... more]
Australian Womens Weekly |
Pickled Pork with Cabbage and Mustard Sauce
Place pork in a large pot and cover with water. Bring to the boil and skim. Add onion, peppercorns, bay leaf, cloves, vinegar, brown sugar and cabbage. Simmer until very tender (approx 21/2 hours). To make the sauce: Melt butter in a saucepan. ... [... more]
Australian Womens Weekly |
Spiced lentil salad with grilled snapper
Bring a medium saucepan of water to a boil. Add lentils, bay leaf, onion, carrot and celery and return to a boil. Boil about 20 minutes or until lentils are just tender. Meanwhile, using a zester, zest lemon peel into a large bowl. Add juice of ... [... more]
Australian Womens Weekly |
Swordfish with samke harra sauce
Clean swordfish by removing skin and any centre blood lines. Sauté eschalots in butter in medium frying pan; add cumin, bay leaf, and cinnamon and cook for 2 mins. Add freekeh and fish stock and simmer, covered for 40 mins. Remove from heat and ... [... more]
Australian Womens Weekly |
Moroccan Chick Peas
Place garbanzos in large soup pot and add water (tomatoes) to cover. Heat and then add raisins. Great with some brown basmatic rice. Saute onions in water with 1/4 teas. veggie broth. Add 1 3/4 teas. veggie broth. Add bay leaf, and all remaining ... [... more]
International Vegetarian Union |
Squash Goulash
Saute onion, rice, and all spices except garlic and bay leaf in a small amount of oil until rice sizzles. Scrape out squash, then peel and chop all vegetables into bite-sized chunks. Simmer over low heat for about ten minutes, or until vegetables ... [... more]
International Vegetarian Union |
Black Bean Chili With Toasted Spice Seasoning
Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf. Place cumin seeds in a pot & toast. When [... more]
International Vegetarian Union |
