Welcome to the Celtnet Snack Recipes Home Page

Welcome to Celtnet's Snack Recipes Page — Though we are bombarded by snacks these days, the concept of a snack is actually very ancient and there are many recipes for these small nibbles that you can eat between meals.

Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.

I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.

As well as the list of recipes presented below you can also fetch Modern and Traditional Snack recipes by meal type via these links:

Starters Fish Courses Meat Courses
Vegetarian Accompaniments to Main Courses Desserts
Breads, Cakes and Pastries Sauces and Jams Snacks
Drinks Spice Blends


Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 577 recipes in total:


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Raspberry Leather
(Raspberry Leather)
     Origin: British
Bacon and Deadnettle Strata
     Origin: British
Blazing Monster Eyes
     Origin: American
Accras
     Origin: Trinidad
Bacon Froise
     Origin: British
Blewits on Toast
     Origin: British
Acid Drops
     Origin: British
Baked Egg and Shaggy Ink Caps
     Origin: British
Blintzes
     Origin: Jewish
Acorn Flour Pancakes
     Origin: British
Baked Eggs
     Origin: Cuba
Blintzes with Cream Cheese and Cinnamon
     Origin: Jewish
Acorn Flour Waffles
     Origin: British
Baked Potato, Bacon and Egg Breakfast
     Origin: British
Blueberry Waffles
     Origin: American
Adun
     Origin: Nigeria
Baked Savoury Eggs
     Origin: British
Boli ati Epa
(Baked Plantains with Peanuts)
     Origin: Nigeria
African Chicken Wings
     Origin: African Fusion
Baki Kufta
(Chickpea and Wheat Balls Stuffed with Peanut Butter)
     Origin: Armenia
Bolinhos de Mancarra com Peixe
(Fish Peanut Balls)
     Origin: Guinea-Bissau
Ajlouke et Potiron
(Pumpkin Dip)
     Origin: Tunisia
Baklazhannaya Ikra
(Aubergine Caviar Odessa Style)
     Origin: Ukraine
Bolita di Keshi
(Cheese Balls)
     Origin: Aruba
Ajvar
(Aubergine and Pepper Dip)
     Origin: Serbia
Banana Porridge
     Origin: Jamaica
Bouille
     Origin: Guinea
Aka Involtini di Salvia
(Sage and Anchovy Fritters)
     Origin: Tuscany
Bananes Pesses
(Refried Plantains)
     Origin: Haiti
Braised Bean Curd
     Origin: Fusion
Akara II
     Origin: Nigeria
Barbajuans
(Deep-fried Monegasque Pasties)
     Origin: Monaco
Breafast Cornmeal Pap
     Origin: Liberia
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats)
     Origin: Spain
Breakfast Biscuits and Gravy
     Origin: American
Akkra Funfun
     Origin: Benin
Bariwat
(Moroccan Meat Parcels)
     Origin: Morocco
Breakfast Pancakes
     Origin: British
Almond and Fig Bonbons
     Origin: Portugal
Basic Honey Toffee
     Origin: British
Bricher Muesli
     Origin: Switzerland
Almond Bark
     Origin: American
Beacan Bruithe
(Savoury Lemon Sauce)
     Origin: Ireland
Brik Dannouni
(Stuffed Lamb Turnovers)
     Origin: Tunisia
Almond Halva
     Origin: Turkey
Beef Samosas
     Origin: North India
Bubble and Squeak
     Origin: British
Almond Nougat
     Origin: British
Beignets soufflés
     Origin: Chad
Buckeye Candies
     Origin: American
Almond Praline
     Origin: British
Belgian Waffles
     Origin: Belgium
Buckwheat Waffles
     Origin: British
Aloko
     Origin: Cote dIvoire
Belizean Baked Chicken
     Origin: Belize
Bunuelitos de Bacalao
(Cod Fritters)
     Origin: Spain
Aloo Pie
     Origin: Trinidad
Belizean Chicken Breakfast
     Origin: Belize
Bunuelitos de Jamon
(Ham Fritters)
     Origin: Spain
Amandazi
     Origin: Uganda
Belizean Scrambled Eggs
     Origin: Belize
Bunuelitos de Pollo
(Chicken Fritters)
     Origin: Spain
American Breakfast Pancakes
     Origin: America
Benedict Strata
     Origin: British
Buttered Cobnuts
     Origin: British
Apricot Sweetmeats
     Origin: British
Beyaz Peynirli Yumurta
(Eggs with Feta Cheese)
     Origin: Turkey
Butterfingers
     Origin: American
Arbroath Toasties
     Origin: Scottish
Bigadeiro
(Chocolate Nut Candy)
     Origin: Brazil
Buttermilk Baking Mix Chiffon Waffles
     Origin: American
Arrowroot Chips
     Origin: Fusion
Binch Akara
(Bean Drops)
     Origin: Zambia
Buttermilk Baking Mix Pancakes
     Origin: American
Arrowroot Halwa
     Origin: Indian
Bird Nests
     Origin: American
Buttermilk Baking Mix Waffles
     Origin: American
Asparagus and Spring Onions
     Origin: British
Bird Nests with Jellybeans
     Origin: American
Buttermilk Waffles
     Origin: American
Asparagus Tips and Cheese Toasts
     Origin: British
Bissara
     Origin: Morocco
Butterscotch
     Origin: British
Asparagus with Scrambled Eggs
     Origin: British
Bitter Ballen
(Bitter Balls)
     Origin: German
Byesar
(Puree of Dried Broad Beans)
     Origin: Morocco
Avga Matia
(Fried Eggs)
     Origin: Greece
Black Bean Hummus
     Origin: Cuba
Caakiri
     Origin: West Africa
Avga me Anthogola
(Eggs with Cream)
     Origin: Greece
Black-eyed Pea Waffles
     Origin: African Fusion
Cajun Praline Pecan Fudge
     Origin: Cajun
Avga Omeleta me Patates
(Omelette with Potatoes)
     Origin: Greece
Blackberry Cheese Spread
     Origin: British
Cajun Quiche
     Origin: Cajun
Avga Strapatsada
(Eggs with Feta Cheese)
     Origin: Greece
Blackberry Leather
     Origin: British
Τēganismenest Zumest Kanelast me to Loustro Meliou
(Fried Cinnamon Pastries with Honey Glaze)
     Origin: Greece
Blackcurrant Cheese Spread
     Origin: British

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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.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

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?

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.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

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.


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