Welcome to the Celtnet Recipes Home Page

Welcome to Celtnet Recipes — Here you will find thousands of recipes, all catalogued and indexed. In addition you will have access to rcipe-related articles and the recipe discussion forums of this site. As you will note, the site is gaining a new 'look and feel', mostly as it has grown so much that it requires a massive overhaul. Please be patient as the canges slowly trickle through the site. I am hoping that all these changes will serve to make your visit a more pleasant and interesting one. This page is a portal to the recipes site as a whole. From here you will be able to search the recipes site, get a taste of the articles already written and see a selection of the posts submitted. If you want to browse the recipes then simply click on one of the recipe categories below. I have catalogued the recipes here by meal type, ingredient type, historical period and region of the world. The total number of recipes has now broken the 3000 barrier (with African recipes, British Recipes and Wild Food Recipes being the speciality) and there are now 3757 recipes in the database with almost 100 recipes are added every week, so come back often!

As the first page of my recipe site this page gives you a portal into the remainder of the recipe site. The site itself is undergoing a huge re-shaping and I'm hopig to make it far more navigable... So that it's easier for you to find the recipes you need. With over 3000 recipes now in the database (and growing weekly) that's not an easy task. But you can use the links below to navigate to the main sections of this site:

Recipes sorted by main meal types:

Accompaniments to Main Courses Breads, Cakes and Pastries Breakfast Recipes
Dessert Drinks Main Course
Sauces and Jams Snacks Spice Blend
Starters ** Newest Recipes **


Recipes sorted by meal type and main ingredient:

Bean Recipes Beef Recipes Biscuit / Cookie Recipes
Bread Recipes Cake Recipes Cheese Recipes
Chicken Recipes Chilli Recipes Chocolate Recipes
Curry Recipes Egg Recipes Fish Recipes
Fowl Recipes Fruit Recipes Game Recipes
Greens Recipes Lamb Recipes Meat Recipes
Mushroom Recipes Nut Recipes Pasta Recipes
Pie Recipes Pork Recipes Rice Dishes
Salad Recipes Seafood Recipes Soups
Staple Carbohydrate Recipes Recipes for Sweets and Candies Vegetarian Recipes
Wild Food Recipes




Recipes sorted by main cooking method:

Baking Recipes Brewing Recipes Frying Recipes
Jams, Preserves and Pickles Roasting Recipes Salad Recipes
Sauce Recipes Soup Recipes Recipes for Stews (Stewing)


Recipes sorted by main regions of the world:

African Recipes Recipes from the Americas Arabian Recipes
Asian Recipes European Recipes Fusion Recipes
Indian Recipes Oceanian Recipes


Recipes for special occasions:

Christmas Recipes Easter Recipes


Recipes by historical period:

  Ancient   Roman   Medieval
  Elizabethan   Traditional   Modern
  Welsh (Cymric) Recipes   Scottish Recipes   English Recipes
  British Recipes


Classic Cuisines — Some countries have yielded a number of the world's great cuisines. Here I present links to the recipe lists for a number of those countries:

French Recipes Indian Recipes Italian Recipes
Moroccan Recipes


You can also fetch recipes and other culinary information by:

Alphabetical Listing Recipe Search Region of the World
Historical Period Meal Type Guide to Herbs
Guide to Spices Glossary of Culinary Terms Guide to Wild Foods

N'Dizi na Kasted (Banana Custard)

This classic Zanzibar recipe for N'Dizi na Kasted (Banana Custard) is made from custard, bananas, cinnamon, cloves, nutmeg, sugar, peanuts with: custard and bananas as main constituent(s). This is a: Dessert dish.

Amish Apple Grunt

This classic Amish recipe for Amish Apple Grunt is made from sugar, butter, egg, flour, salt, baking powder, apples, buttermilk, vanilla extract, brown sugar, cinnamon with: fruit and flour as main constituent(s). This is a: Dessert dish.

Connynges in Clere Broth (Rabbits in Clear Broth)

This English recipe for Connynges in Clere Broth (Rabbits in Clear Broth) is made from whole rabbits, water, dry white wine, ginger, salt with: rabbits and white wine as main constituent(s). This is a: Main Course dish.

Mole Verde (Green Mole)

This classic Mexico recipe for Mole Verde (Green Mole) is made from pumpkin seeds, chicken or beef stock, tomatillos, sorrel leaves, Mexican pepperleaf, epazote, jalapeño chillies, lard or vegetable oil with: pumpkin seeds and chillies as main constituent(s). This is a: Accompaniments to Main Courses dish.

Classic Brioche

This classic France recipe for Classic Brioche is made from flour, yeast, salt, sugar, eggs, butter, milk with: flour and eggs as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Lemon Poppy Seed Cake

This classic British recipe for Lemon Poppy Seed Cake is made from eggs, milk, vanilla extract, plain flour, granulated sugar, baking powder, salt, butter, lemon zest, poppy seeds, lemon juice with: fruit and flour as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Breadfruit Bread

This African Fusion recipe for Breadfruit Bread is made from breadfruit, yeast, flour, salt, sugar, coconut, lard with: breadfruit and flour as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Funges (Mushrooms)

This English recipe for Funges (Mushrooms) is made from beef broth, button mushrooms, shiitake mushrooms, chestnut mushrooms, leeks, powder fort, saffron with: beef broth and mushrooms as main constituent(s). This is a: Accompaniments to Main Courses dish.

Isicia ex sphondylis (Prawn Rissole)

This classic Roman recipe for Isicia ex sphondylis (Prawn Rissole) is made from prawns, pepper, liquamen, egg, flour, salt and black pepper with: shellfish as main constituent(s). This is a: Main Course dish.

Nyma ye Huku (Zimbabwean Chicken Stew)

This classic Zimbabwe recipe for Nyma ye Huku (Zimbabwean Chicken Stew) is made from chicken, tomatoes, spring onions, onions, ginger, chilli, black pepper, chilli powder, salt, parsley, olive oil with: chicken and tomatoes as main constituent(s). This is a: Meat dish.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.


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