BAY LEAVES TEA RECIPES
9 AMAZING BENEFITS OF BAY LEAF TEA | ORGANIC FACTS
Soothe your senses by sipping this aromatic herbal tea!
Provided by Ishani Bose
Categories Beverage
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 3 cups
Number Of Ingredients 4
Steps:
- To make bay leaf tea, add 3 large West Indian bay leaves to a saucepan of water (fresh leaves).
- Bring the water to a boil. Allow the tea to boil for 5 minutes, and then turn off the heat.
- Let the bay leaves steep for an additional 3 minutes.
- Strain out the bay leaves and serve the tea hot.
- If you're adding a natural sweetener or milk, do so in moderation, as the flavor is quite delicate.
GARLIC ROAST POTATOES WITH BAY LEAVES - DELICIOUS. MAGAZINE
Looking for a roast potatoes recipe that won’t let you down? Our garlic and bay roast potatoes are crisp and golden with soft fluffy insides. If you love a crunchy exterior, try our roast potatoes with polenta, balsamic and thyme.
Provided by Jen Bedloe
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the oven to 180°C fan/gas 6. Peel the potatoes and chop into large even chunks (about 5cm). Put in a large saucepan and cover with cold water. Add a generous pinch of salt, then set over a high heat and bring to the boil. Adjust the heat and simmer for 5-6 minutes (a bit longer if you dare) until the potatoes are tender around the edges but still firm in the middle.
- Drain the potatoes well, then return to the pan, put on the lid and give the pan a good shake to rough up the edges. Remove the lid and leave the potatoes to steam dry in the pan for a few minutes.
- Meanwhile, pour the oil in to a large roasting tin and put in the oven to heat up. Use a pair of tongs to carefully transfer the potatoes one by one to the hot fat, turning each one to coat it on all sides as you go. Add the garlic halves and bay leaves.
- Roast for 45-55 minutes, turning once or twice during cooking. Season with salt and the pepper, if using,(or black pepper) and serve.
Nutrition Facts : Calories 257kcals, FatContent 3.8g (0.3g saturated), ProteinContent 5.4g, CarbohydrateContent 47.6g (2.2g sugars), FiberContent 5.5g
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The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don’t peel them.
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Total Time 1 hours 20 minutes
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Calories 205 calories per serving
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- Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
- Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
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Cuisine https://schema.org/GlutenFreeDiet
Calories 316 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Put a 25cm x 35cm sturdy roasting tray on a medium heat on the hob. Season the chicken thighs with a pinch of sea salt and black pepper, then place in the tray skin side down with 1 tablespoon of olive oil. Peel the garlic cloves, halve and deseed the chillies, then scatter into the tray. Tear the peppers into quarters, removing the seeds, and add to the tray. Turn the chicken once golden, then add the bay leaves, jalfrezi paste and onion marmalade, moving it all around with tongs to coat. Let it sizzle over the heat for 5 minutes, then add 2 tablespoons of red wine vinegar and transfer to the oven for 45 minutes, or until the chicken is falling off the bone. Mash the soft garlic cloves into the juices, then ripple through the yoghurt and serve.
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