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 10000 entry barrier (with African recipes, British Recipes and Wild Food Recipes being the speciality) and there are now 10440 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 10000 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 St Valentine'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:

Lemon Verbena Lemoande

This classic British recipe for Lemon Verbena Lemoande is made from sugar, orange zest, lemon verbena leaves, lemons with: fruit and greens as main constituent(s). This is a: Drinks dish.

Coconut Shrimp

This classic Aruba recipe for Coconut Shrimp is made from prawns, flour, salt and black pepper, coconuts, oil with: shellfish and fruit as main constituent(s). This is a: Starters dish.

Steak Tartare

This classic French recipe for Steak Tartare is made from rump or fillet steak, egg yolks, mustard, worcestershire sauce, tabasco sauce, olive oil, lemon juice, onions, cornichon, capers, parsley, salt and black pepper with: beef and egg as main constituent(s). This is a: Meat dish.

Kapusniak (Sauerkraut Soup)

This classic Poland recipe for Kapusniak (Sauerkraut Soup) is made from butter, bayleaf, spare ribs, sauerkraut, dried wild mushrooms, onions, salt and black pepper with: greens and mushrooms as main constituent(s). This is a: Starters dish.

Crockpot Corned Beef and Cabbage

This classic Irish recipe for Crockpot Corned Beef and Cabbage is made from corned beef, carrots, potatoes, onions, turnip, vinegar, stout, mustard seeds, coriander seeds, black peppercorns, dill seed, allspice, bay leaf, cabbage with: beef and greens as main constituent(s). This is a: Meat dish.

Sea Bass a la Grecque

This European recipe for Sea Bass a la Grecque is made from sea bass fillet, flour, olive oil, onion, garlic, tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander seed, salt and pepper with: fish and tomatoes as main constituent(s). This is a: Fish dish.

Biram Ruzz (Baked Rice and Chickents)

This classic Egypt recipe for Biram Ruzz (Baked Rice and Chickents) is made from rice, butter, chicken breasts, salt, black pepper, cardamom, garlic powder, whole milk, chicken stock with: rice and chicken as main constituent(s). This is a: Meat dish.

Tomato and Vegetable Broth

This classic Portugal recipe for Tomato and Vegetable Broth is made from tomatoes, onions, olive oil, chicken stock, garlic, cucumber, green bell pepper, cabbage with: vegetables as main constituent(s). This is a: Starters dish.

Chocolate Roll

This classic British recipe for Chocolate Roll is made from eggs, caster sugar, potato starch or arrowroot, cocoa powder, baking powder, buttercream filling, icing sugar, grated chocolate with: eggs and sugar as main constituent(s). This is a: Breads, Cakes and Pastries dish.

A Messe of Greens

This classic British recipe for A Messe of Greens is made from dock leaves, sorrel leaves, chickweed, dandelion leaves, nettle leaves, bladder campion leaves, white deadnettle leaves, red deadnettle leaves, common orache, broom buds, hawthorn leaf buds, shepherds purse, watercress, hedge mustard leaves, ramsons, good king henry leaves, fat hen leaves, hairy bittercress, rosebay willowherb leaves, red onions , garlic, butter, salt and black pepper, nutmeg with: greens and vegetables as main constituent(s). This is a: Accompaniments to Main Courses dish.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

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 with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

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...

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.


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