Welcome to the Celtnet Herb Recipes Home Page


Welcome to Celtnet's Herb and Herb-based Recipes Page — This is a collection of all the recipes on this site that incorporate herbs as a main ingredient. Indeed, this page gives a listing of all the herb and herb-based recipes added to this site. Herbs are flavourings derived from the leafy parts of herbaceous plants. Many are derived from the Mediterranean (think basil, oregano, rosemary, bay) and were introduced by the Romans. Though herbs derive from all over the world. They all enhance the flavours of food in far more subtle ways than spices. Today, with the ubiquity of spices from all over the world we have forgotten just how important herbs were as a flavouring to our ancestors and few of us have herbs in our garden any more. Yet, fresh herbs can form a salad in and of themselves and can be used to flavorue sauces, dips, marinades and meats prior to cooking. Herbs have not truly lost their place in the kithcen and the range of available herbs is more exciting and interesteing than ever, as these recipes will amply demonstrate. To help you this site also has a guide to herbs and recipes to accompany all those herbs that demonstrate their culinary uses to their best effects. Enjoy...

Alphabetical list of herb and herb-based recipes follow (limited to 100 recipes per page). There are 748 recipes in total:


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A Tansy
     Origin: British
Baked Brown Trout
     Origin: Scottish
Bosartma
(Lamb Stewed with Vegetables and Cherry Plums)
     Origin: Azerbaijan
Abacchio alla Cacciatora
     Origin: Italy
Baked Eel
     Origin: Anguilla
Bouillabaisse
     Origin: France
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Baked Fish with Vegetables
     Origin: Romania
Bouillon Crabes
(Swimmer Crab Bouillon)
     Origin: Mauritius
Achhar
     Origin: Nepal
Baklazhan Pkhali
(Aubergine Pkhali)
     Origin: Georgia
Braak
(Stuffed Vine Leaves)
     Origin: Libya
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Balti Garam Masala
     Origin: India
Braciole
     Origin: Italian
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Bariwat
(Moroccan Meat Parcels)
     Origin: Morocco
Braised Haunch of Venison
     Origin: British
Ago Glain
     Origin: Benin
Basil Jelly
     Origin: British
Braised Savoy Cabbage
     Origin: British
Aka Involtini di Salvia
(Sage and Anchovy Fritters)
     Origin: Tuscany
Basil Pesto
     Origin: British
Brasmeno Boeio Kreast
(Greek Boiled Beef)
     Origin: Greece
Algerian Escabeche
     Origin: Algeria
Basil Pesto Dumplings
     Origin: British
Brithyll mewn Cig Moch
(Trout in Bacon)
     Origin: Welsh
Aliater ius in mullos assos
(Red Mullet in Fennel and Mint Sauce)
     Origin: Roman
Basturma II
(Georgian Pomegranate Marinated Grilled Lamb)
     Origin: Ukraine
Brochettes de poulet
(Chicken Kebabs)
     Origin: France
Aliter Assaturas
(Another Sauce for Roast Meat)
     Origin: Roman
Bean Soup with Sea Beans and Sorrel
     Origin: British
Broedlaewend
(Beef Soup)
     Origin: Romania
Aliter carduos
(Artichokes with Herbs)
     Origin: Roman
Beau Monde Spices
     Origin: American
Broudou bil Hout
(Tunisian Fish Soup)
     Origin: Tunisia
Aliter Dulcia
(Another Kind of Dessert)
     Origin: Roman
Beef in Bisort Leaves
     Origin: British
Bucate Gătite cu Ceapă
(Onions Stuffed with Nuts)
     Origin: Romania
Aliter patina de aparagis
(A Dish of Asparagus, Another Way)
     Origin: Roman
Beef in Claret
     Origin: Scottish
Buckingham Sauce for Lamb
     Origin: British
Aliter Salacattabia
(Bread Salad)
     Origin: Roman
Beef in Lettuce Leaves
     Origin: British
Buckwheat Noodles
     Origin: British
Amia
(Roman Fish in Vine Leaves)
     Origin: Roman
Beetroot Soup with Beef
     Origin: Latvia
Bukkeande
     Origin: English
An Excellent Sauce for Fish
     Origin: British
Beetroot Soup with Chicken
     Origin: Latvia
Burundian Bean Soup
     Origin: Burundi
Ancient Pease Pudding
     Origin: Ancient
Beurre Persillade
(Parsley Butter)
     Origin: France
Buttered Pignuts
     Origin: British
Angelica Powder Ice Cream
     Origin: British
Big Bowl Chili
     Origin: American
Buttered Wortes
(Buttered Greens)
     Origin: English
Angelica Sorbet
     Origin: France
Bissap Gin
     Origin: African Fusion
Butterless Garlic Baguette
     Origin: Italy
Aniseed Myrtle Ice Cream
     Origin: Australia
Bissara
     Origin: Morocco
Byesar
(Puree of Dried Broad Beans)
     Origin: Morocco
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Black Butter Sauce
     Origin: British
Cabbage and Pineapple Salad
     Origin: West Africa
Apple and Mint Jelly
     Origin: British
Black Butter Sauce for Fish
     Origin: British
Cajun Dynamite Dust
     Origin: Cajun
Apple and Parsley Jelly
     Origin: British
Black Butter Sauce for Meat
     Origin: British
Cajun Meatball Stew
     Origin: Cajun
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
Blackcurrant and Angelica Flummery
     Origin: British
Cajun Rustic Rub
     Origin: Cajun
Arnί e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Blanched Asparagus with Herbed Butter
     Origin: British
Cajun Tabasco Wings
     Origin: Cajun
Aromatic Lamb
     Origin: Mediterranean
Blanched Hogweed Shoots with Herbed Butter
     Origin: British
Cajun-style Baked Fish
     Origin: Cajun
Arroz Verde
(Green Rice)
     Origin: Angola
Blanched Hop Shoots with Herbed Butter
     Origin: British
Callaloo
     Origin: Trinidad
Artichoke and Goat's Cheese Pudding
     Origin: British
Blewits in a Herb Crumb
     Origin: British
Cannellini alla Catania
     Origin: Italy
Asparagus and Wild Chervil Soup
     Origin: British
Blewits on Toast
     Origin: British
Cannelloni Beans Sautés
     Origin: British
Asparagus in Aspic
     Origin: British
Blewits Stewed with Sage
     Origin: British
Caramelized Onion and Blue Cheese Pizza
     Origin: Italy
Asparagus Salad
     Origin: British
Boboli Pizza Crust
     Origin: Italy
Carpaccio of St George's Mushroom
     Origin: France
Béarnaise Sauce
     Origin: France
Boeuf en Daube
     Origin: France
Béarnaise Sauce
     Origin: France
Boiled Wintercress Greens
     Origin: British

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Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

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.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

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

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...


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