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 814 recipes in total:


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'No-sweat' Tea
     Origin: British
Asparagus in Aspic
     Origin: British
Blanched Hogweed Shoots with Herbed Butter
     Origin: British
A Tansy
     Origin: British
Asparagus Salad
     Origin: British
Blanched Hop Shoots with Herbed Butter
     Origin: British
Abacchio alla Cacciatora
     Origin: Italy
Τeganismenoi xiphίest me ta mesogeiaka karykeumata
(Fried Swordfish with Mediterranean Spices)
     Origin: Greece
Blewits in a Herb Crumb
     Origin: British
Abbacchio alla Cacciatore
(Lamb Cacciatore)
     Origin: Italy
Béarnaise Sauce
     Origin: France
Blewits on Toast
     Origin: British
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Béarnaise Sauce
     Origin: France
Blewits Stewed with Sage
     Origin: British
Achhar
     Origin: Nepal
Bacon and Gruyere Frittata
     Origin: British
Blossom Salad with Herbed Cider Vinaigrette
(Blossom Salad with Herbed Cider Vinaigrette)
     Origin: British
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Baked Brown Trout
     Origin: Scottish
Boboli Pizza Crust
     Origin: Italy
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Baked Eel
     Origin: Anguilla
Boeuf en Daube
     Origin: France
Ago Glain
     Origin: Benin
Baked Fish with Vegetables
     Origin: Romania
Boiled Wintercress Greens
     Origin: British
Aka Involtini di Salvia
(Sage and Anchovy Fritters)
     Origin: Tuscany
Baklazhan Pkhali
(Aubergine Pkhali)
     Origin: Georgia
Borage Flower Soup
(Borage Flower Soup)
     Origin: British
Albanian Veal Casserole
     Origin: Albania
Balti Garam Masala
     Origin: India
Bosartma
(Lamb Stewed with Vegetables and Cherry Plums)
     Origin: Azerbaijan
Algerian Escabeche
     Origin: Algeria
Bariwat
(Moroccan Meat Parcels)
     Origin: Morocco
Bouillabaisse
     Origin: France
Aliater ius in mullos assos
(Red Mullet in Fennel and Mint Sauce)
     Origin: Roman
Basil Jelly
     Origin: British
Bouillon Crabes
(Swimmer Crab Bouillon)
     Origin: Mauritius
Aliter Assaturas
(Another Sauce for Roast Meat)
     Origin: Roman
Basil Pesto
     Origin: British
Bourgeois Stuffing for Goose
     Origin: British
Aliter carduos
(Artichokes with Herbs)
     Origin: Roman
Basil Pesto Dumplings
     Origin: British
Braak
(Stuffed Vine Leaves)
     Origin: Libya
Aliter Dulcia
(Another Kind of Dessert)
     Origin: Roman
Basturma II
(Georgian Pomegranate Marinated Grilled Lamb)
     Origin: Ukraine
Braciole
     Origin: Italian
Aliter patina de aparagis
(A Dish of Asparagus, Another Way)
     Origin: Roman
Bean Soup with Sea Beans and Sorrel
     Origin: British
Braised Haunch of Venison
     Origin: British
Aliter Salacattabia
(Bread Salad)
     Origin: Roman
Beau Monde Spices
     Origin: American
Braised Savoy Cabbage
     Origin: British
Amia
(Roman Fish in Vine Leaves)
     Origin: Roman
Beef in Bisort Leaves
     Origin: British
Brasmeno Boeio Kreast
(Greek Boiled Beef)
     Origin: Greece
An Excellent Sauce for Fish
     Origin: British
Beef in Claret
     Origin: Scottish
Brithyll mewn Cig Moch
(Trout in Bacon)
     Origin: Welsh
Ancient Pease Pudding
     Origin: Ancient
Beef in Lettuce Leaves
     Origin: British
Brochettes de poulet
(Chicken Kebabs)
     Origin: France
Angelica Butter
     Origin: British
Beef Soup with Winter Vegetables
     Origin: British
Broedlaewend
(Beef Soup)
     Origin: Romania
Angelica Powder Ice Cream
     Origin: British
Beetroot Soup with Beef
     Origin: Latvia
Broudou bil Hout
(Tunisian Fish Soup)
     Origin: Tunisia
Angelica Sorbet
     Origin: France
Beetroot Soup with Chicken
     Origin: Latvia
Brown Sugar Brine for Turkey
     Origin: British
Aniseed Myrtle Ice Cream
     Origin: Australia
Beurre Persillade
(Parsley Butter)
     Origin: France
Bucate Gătite cu Ceapă
(Onions Stuffed with Nuts)
     Origin: Romania
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Big Bowl Chili
     Origin: American
Buckingham Sauce for Lamb
     Origin: British
Apple and Mint Jelly
     Origin: British
Bissap Gin
     Origin: African Fusion
Buckwheat Noodles
     Origin: British
Apple and Parsley Jelly
     Origin: British
Bissara
     Origin: Morocco
Bukkeande
     Origin: English
Arnί e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Black Butter Sauce
     Origin: British
Burundian Bean Soup
     Origin: Burundi
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
Black Butter Sauce for Fish
     Origin: British
Buttered Pignuts
     Origin: British
Aromatic Lamb
     Origin: Mediterranean
Black Butter Sauce for Meat
     Origin: British
Buttered Wortes
(Buttered Greens)
     Origin: English
Arroz Verde
(Green Rice)
     Origin: Angola
Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
     Origin: American
Butterless Garlic Baguette
     Origin: Italy
Artichoke and Goat's Cheese Pudding
     Origin: British
Blackcurrant and Angelica Flummery
     Origin: British
Asparagus and Wild Chervil Soup
     Origin: British
Blanched Asparagus with Herbed Butter
     Origin: British

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Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

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.

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

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

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.

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.

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.

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.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.


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