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 9000 entry barrier (with African recipes, British Recipes and Wild Food Recipes being the speciality) and there are now 9640 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 9000 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
Cocktail Recipes Curry Recipes Egg Recipes
Fish Recipes Fowl Recipes Fruit Recipes
Game Recipes Greens Recipes Herb-based Recipes
Ice Cream and Sorbet Recipes Lamb Recipes Meat Recipes
Milk and Milk-based Recipes Mushroom Recipes Nut Recipes
Offal / Speciality Meats Pasta Recipes Pie Recipes
Pizza Recipes Pork Recipes Potato 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 Braising Recipes Brewing Recipes
Crockpot/Slow Cooker Recipes Frying Recipes Grilling and Barbecuing Recipes
Jams, Preserves and Pickles Roasting Recipes Salad Recipes
Sauce Recipes Soup Recipes Steaming 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:

Recipes for Special Occasions, Home
Christmas Recipes Easter Recipes Halloween Recipes
St David's Day 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 Turkish 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
Cook's Mass and Weight Conversions Cook's Volume Conversions Cook's Temperature Conversions


Not found what you're looking for? Search the web:

Hasenpfeffer (Braised Hare In Red Wine)

This classic Germany recipe for Hasenpfeffer (Braised Hare In Red Wine) is made from red wine, bayleaves, red wine vinegar, onions, hare or rabbit, salt and black pepper, flour, cloves, juniper berries, butter with: meat and wine as main constituent(s). This is a: Meat dish.

Brioche Raisin Snails

This classic Denmark recipe for Brioche Raisin Snails is made from raisins, grand marnier, sugar, cinnamon, golden brioche bread dough, pastry cream, icing sugar, tangerine juice, tangerine zest with: dough and fruit as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Cocada Amarela (Yellow Coconut Pudding)

This Angola recipe for Cocada Amarela (Yellow Coconut Pudding) is made from sugar, cloves, coconut, egg yolks, cinnamon with: fruit and eggs as main constituent(s). This is a: Dessert dish.

Spotted Dick

This classic British recipe for Spotted Dick is made from plain flour, baking powder, butter, suet, caster sugar, currants, lemon zest, milk, whipping cream with: fruit and flour as main constituent(s). This is a: Dessert dish.

Irish Bannock

This classic Northern Ireland recipe for Irish Bannock is made from plain flour, caster sugar, baking powder, bicarbonate of soda, salt, buttermilk, currants with: flour and buttermilk as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Yum Woon Sen (Bean Thread Salad)

This classic Thailand recipe for Yum Woon Sen (Bean Thread Salad) is made from prawns, mung bean thread noodles, lime juice, fish sauce, sugar, button mushrooms, celery, spring onion, coriander leaves, lettuce leaves with: seafood and noodles as main constituent(s). This is a: Starters dish.

Spicy Braised Cabbage

This classic Tanzania recipe for Spicy Braised Cabbage is made from onions, salt, chilli flakes, oil, cabbage, chilli powder, powdered ginger, beef stock with: cabbage and onions as main constituent(s). This is a: Accompaniments to Main Courses dish.

Sautéd Horn of Plenty Mushrooms

This classic British recipe for Sautéd Horn of Plenty Mushrooms is made from horn of plenty mushrooms, butter, chives, salt and black pepper with: butter and mushrooms as main constituent(s). This is a: Vegetarian dish.

Rye-based Pizza Dough

This classic American recipe for Rye-based Pizza Dough is made from rye flour, bread flour, salt, olive oil, yeast, brown sugar with: flour and yeast as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Moroccan Orange Salad

This classic Morocco recipe for Moroccan Orange Salad is made from oranges, dates, almonds, orange flower water, cinnamon with: fruit and nuts as main constituent(s). This is a: Starters dish.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

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...

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.


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