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:
Recipes sorted by main cooking method:
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:
Not found what you're looking for? Search the web:
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
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...
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
'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.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
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.
click here for the full recipe
printer version