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As well as the list of recipes presented below you can also fetch Welsh recipes by meal type via these links:
| Starters (cychwynyddion) | Main Courses (Prif Gwrs) | |
| Main Course Accompaniments | Dessert (Pwdin) | |
| Breads, Cakes and Pastries (Bara a Chacenau) | Sauces (Saws) | |
| Snacks (Byrbrydau) | Drinks (Diodydd) |
The alphabetical list of Welsh recipes follow (limited to 100 recipes per page). There are 267 recipes in total:
| Ŵyau Mewn Caws (Eggs in Cheese) Origin: Welsh | Cacen Gneifio (Shearing Cake) Origin: Welsh | Caws Pob Dilysg (Dulse Welsh Rarebit) Origin: Welsh |
| Ŵyau Ynys Môn (Anglesey Eggs) Origin: Welsh | Cacen Gri (Currant Rounds) Origin: Welsh | Cennin mewn Saws Oren (Leeks in Orange Sauce) Origin: Welsh |
| Alfajores Origin: Welsh (Patagonia) | Cacen Nadolig Mam (Mam's Christmas Cake) Origin: Welsh | Ceuled Lemwn (Lemon Curd) Origin: Welsh |
| Bara Brith Origin: Welsh | Cacen Siocled (Chocolate Cake) Origin: Welsh | Chytni Betys (Beetroot Chutney) Origin: Welsh |
| Bara Brith #3 Origin: Welsh | Cacen y Mans (Manse Cake) Origin: Welsh | Chytni Ffa Dringo (Runner Bean Chutney) Origin: Welsh |
| Bara Brith Hydref (Autumnal Bara Brith) Origin: Welsh | Cacenau Aberhonddu (Brecon Light Cakes) Origin: Welsh | Chytni Tomato (Tomato Chutney) Origin: Welsh |
| Bara Brith Pentref (Village Bara Brith) Origin: Welsh | Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh | Cig Oen â Saws Llus (Lamb with Bilberry Sauce) Origin: Welsh |
| Bara Claddu (Funeral Bread) Origin: Welsh | Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh | Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb) Origin: Welsh |
| Bara Gwenith (Wholemeal Bread) Origin: Welsh | Cacenni Lemwn Bychan (Little Lemon Slices) Origin: Welsh | Cig Oen Rhost (Roast Lamb) Origin: Welsh |
| Bara Lawr (Laver Bread) Origin: Welsh | Casserol Ceredigion (Cardiganshire Casserole) Origin: Welsh | Coes Oen gyda Rhosmari a Mwstad (Roast Leg of Lamb with Rosemary and Mustard) Origin: Welsh |
| Bara Lawr Brecwast (Laver Bread Breakfast) Origin: Welsh | Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh | Corgimwch dell Patagonia (Prawn Patagonia) Origin: Welsh (Patagonia) |
| Bara Llechwan (Bakestone Bread) Origin: Welsh | Cawl (Soup) Origin: Welsh | Cranc wedi Pobi â Bacwn wedi ei Fygu (Baked Crab with Smoked Bacon) Origin: Welsh |
| Bisgedi Brynog (Brynog Biscuits) Origin: Welsh | Cawl Aberaeron (Aberaeron Broth) Origin: Welsh | Crempoethau (Crumpets) Origin: Welsh |
| Bisgedi Ceirch (Oat Biscuits) Origin: Welsh | Cawl Bara Lawr (Laver Soup) Origin: Welsh | Crempog Geirch (Welsh Oaten Pancakes) Origin: Welsh |
| Bisgedi Euraidd (Golden Biscuits) Origin: Welsh | Cawl Berw Dŵr â Thatws (Watercress and Potato Soup) Origin: Welsh | Crempog Gri (Currant Pancakes) Origin: Welsh |
| Bisgedi Gele (Gele Biscuits) Origin: Welsh | Cawl Cennin (Leek Soup) Origin: Welsh | Crempog Las (Green Pancake) Origin: Welsh |
| Brithyll Abermeurig (Abermeurig Trout) Origin: Welsh | Cawl Cennin a Moron (Leek and Onion Soup) Origin: Welsh | Crempog Traddodiadol (Traditional Pancakes) Origin: Welsh |
| Brithyll gyda Almonau (Trout with Almonds) Origin: Welsh | Cawl Cig Oen (Lamb Broth) Origin: Welsh | Crempogau Ynys Môn (Anglesey Crépes) Origin: Welsh |
| Brithyll mewn Cig Moch (Trout in Bacon) Origin: Welsh | Cawl Cynhaeaf (Harvest Broth) Origin: Welsh | Crymbl Mwyar Duon (Blackberry Crumble) Origin: Welsh |
| Briwfwyd Nadolig (Christmas Mincemeat) Origin: Welsh | Cawl Daandl Poethion (Nettle Soup) Origin: Welsh | Cucumer Pob (Baked Cucumber) Origin: Welsh |
| Bysedd Melys (Sweet Fingers) Origin: Welsh | Cawl Iâr a Ffa (Chicken and Bean Soup) Origin: Welsh | Cwnhingen â Chorbys (Rabbit with Lentils) Origin: Welsh |
| Cacen Blât Cwrens Duon (Blackcurrant Pie) Origin: Welsh | Cawl Letysen (Lettuce Soup) Origin: Welsh | Cybolfa Bryn Teg (Bryn Teg Hash) Origin: Welsh |
| Cacen Blât Gwsberis (Gooseberry Pie) Origin: Welsh | Cawl Llysiau'r Gaeaf (Winter Vegetable Soup) Origin: Welsh | Cyflaith (Treacle Toffee) Origin: Welsh |
| Cacen Blât Llus (Bilberry Pie) Origin: Welsh | Cawl Mamgu (Grandma's Soup) Origin: Welsh | Cyw Iâr â Bwyd Môr (Chicken with Seafood) Origin: Welsh |
| Cacen Blât Mwyar Duon (Blackberry Pie) Origin: Welsh | Cawl Mamgu (Granny's Broth) Origin: Welsh | Cyw Iâr Bricyll (Apricot Chicken) Origin: Welsh (Patagonia) |
| Cacen Blât Riwbob (Rhubarb Pie) Origin: Welsh | Cawl Penwaig (Welsh Herring Soup) Origin: Welsh | Cyw Iâr Buarth (Farmyard Chicken) Origin: Welsh |
| Cacen Ddathlu Tŷ Fferm (Farmhouse Celebration Cake) Origin: Welsh | Cawl Tatws a Chennin Syfi (Potato and Chive Soup) Origin: Welsh | Cyw Iâr Glan Teifi (Teifiside Chicken) Origin: Welsh |
| Cacen De Cymreig (Welsh Tea Cakes) Origin: Welsh | Cawl Traddodiadol Mewn Dull Ffrengig (Traditional Broth in a French Style) Origin: Welsh | Cyw Iâr Halen (Salted Chicken) Origin: Welsh (Patagonia) |
| Cacen Farmor (Marble Cake) Origin: Welsh | Cawl Tregaron (Tregaron Broth) Origin: Welsh | Cyw Iâr Mewn Dull Cymreig (Welsh-style Chicken) Origin: Welsh |
| Cacen Ferwi (Boiled Cake) Origin: Welsh | Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth) Origin: Welsh | Cyw Iâr Pen Llŷn (Llŷn Peninsula Chicken) Origin: Welsh |
| Cacen Ffrwythau (Fruit Cake) Origin: Welsh | Cawl y Carolwyr (Carollers' Broth) Origin: Welsh | Diod Dail Poethion a Cedowrach (Nettle and Burdock Drink) Origin: Welsh |
| Cacen Ffrwythau Ysgafn (Light Fruit Cake) Origin: Welsh | Cawl y Gaeaf (Winter Broth) Origin: Welsh | Draenog y Môr Gyda Saws Dail Surion Bach (Sea Bass with Sorrel Sauce) Origin: Welsh |
| Cacen Foron Gydag Eisin Oren (Carrot Cake with Orange Icing) Origin: Welsh | Caws a Thatws wedi Pobi (Potato and Cheese Bake) Origin: Welsh | |
| Cacen Furum Nadolig (Yeasty Christmas Cake) Origin: Welsh | Caws Pob (Welsh Rarebit) Origin: Welsh |
You can find more classic British recipes (well over 1000, from all parts of the British Isles) on the British Recipes page.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
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?
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
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.
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.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
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.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
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.