One of the mysteries of the English language finally explained.
The aromatic dried leaf of the bay tree, used in cooking.
- ‘Add carrots, onions, celery, leeks, parsley, thyme and bay leaves; continue to simmer for five hours.’
- ‘Melt the butter in a large pot, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme and saffron.’
- ‘The bellies are dry-salted, with brown sugar, bay leaves and juniper, for 4-5 days.’
- ‘Add the chicken stock, apple cider, thyme, and bay leaves and simmer until the lentils are tender, about two hours.’
- ‘Put it in a dish with the rosemary, garlic and bay leaves and leave it covered in the fridge overnight.’
- ‘Wrap the parsley, thyme, bay leaf, peppercorns, and tarragon in cheesecloth and tie the top to create a sachet.’
- ‘Add remaining cumin, plus thyme, bay leaves and black pepper, and stir to coat vegetables with spices.’
- ‘Put the discs of cheese in a flat dish, sitting snugly, tuck in the sprigs of thyme, the lightly crushed peppercorns and the bay leaves then pour over the olive oil.’
- ‘I am now the proud owner of all the fresh basil, bay leaves, thyme, sage and parsley a girl could want.’
- ‘You add wine, vermouth, chicken stock, a bay leaf, fresh thyme, black peppercorns and an onion cut into 8 wedges.’
- ‘Bring to a boil and add the tarragon, thyme, parsley, gingerroot, bay leaf, and peppercorns.’
- ‘Sweat two minutes and add wine, vinegar, parsley, peppercorns and bay leaves.’
- ‘In a large pot, saute onion in oil until soft, then add tomato sauce, garlic, oregano, basil, bay leaves, red kidney beans and sugar (optional).’
- ‘Put the meat back in the pan, add the wine, bay leaves, thyme and oregano, then turn up the heat and allow the wine to bubble away for 5-10 minutes; you want the liquid to reduce by a third.’
- ‘Add the olive oil, garlic, rosemary, and bay leaves; bring to a gentle simmer, and maintain the heat until the garlic is tender and golden brown, about 10 minutes.’
- ‘Combine peaches, bay leaves, sugar, thyme, sake and corn kernels and mix well; marinate for two hours.’
- ‘Add thyme, bay leaves and black pepper and stir to coat.’
- ‘The herbs you use in soup are your personal choice, but they often include basil, dill, rosemary, parsley, thyme, peppercorns and bay leaves.’
- ‘Add garlic, thyme, rosemary, bay leaves, juniper berries, peppercorns, reserved duck necks and remaining duck or goose fat.’
- ‘Experiment with a variety of herbs until you hit on combinations you like; rosemary, thyme, oregano, parsley, cilantro and bay leaves are common flavourings along with onions and celery.’
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