Welcome to the Celtnet Latest Recipe Additions Home Page

Welcome to Celtnet's Latest Recipe Additions Page — Typically I add about 20 recipes to this site every day. This page will allow you to browse through the 100 most recently added recipes on this site (out of over 8000 recipes now listed and categorized here). The recipes listed and linked to here originate on every continent and in every country. Sometimes you will see recipes here on a single theme or from a single country. At other times the recipes will be a completely random selection, depending entirely on what I happened to be working on the previous evening. I guarantee, however, that the recipes presented here will be fresh, and there will be a mix of firm favourites, recipes of my own invention as well as recipes from historical periods and countries that you will not be familiar with.

Each and every recipe here is reviewed, annotated, ammended and updated by me. It takes me several hours each evening to get the following day's recipes ready and uploaded to the database. The I've had to design the site and write all the code for it. It takes me 60+ hours work a week to keep it running. As you can see, I do run advertising here but what little income the site brings in doesnt even go into my pocket. Rather I use it for the One Million People campaign that I support. So, if you find this site useful and if you use the recipes from it please take a look at the canpaign page. You should also check-out my eBook store where you can find a whole range of recipe eBooks at very reasonable prices. Each sale also goes towards the One Million People campaign.

I put in the effort here because it makes a difference to others' lives. Please help me keep going by supporting the campaign... I get over half a million visitors every month. If only 1 in 10 gave 50-cents to the campaign that could completely transform so many peoples' lives. So please think about making a donation... It will help motivate me to give you more recipes and information for free. Or, why not link to us? Just copy the following code to your website: <a href="http://www.celtnet.org.uk/recipes/">Celtnet Recipes — World Wide Recipes for all</a>.

Alphabetical list of all the latest recipe additions to this site follows (limited to the last 100 recipes added to the database)




Pork and Tamarillo Stew
     Origin: British
Kombu Stock for Miso Soup
     Origin: Japanese
Vanilla Apple and Plum Tart
     Origin: British
Tamarillo Strudel
     Origin: British
Kombu Marinade with Soy Sauce and Honey
     Origin: Japanese
Apple and Rhubarb Pie
(Apple and Rubarb Pie)
     Origin: British
Apple and Tamarillo Cream Cake
(Apple and Tamraillo Cream Cake)
     Origin: British
Kombu Marinade with Ginger and Honey
     Origin: Japanese
Herb Purée
     Origin: British
Apple, Tamarillo and Rum Custard Cake
     Origin: British
Sea Vegetable Soup
     Origin: Fusion
Savoy Cabbage à la Polonaise
     Origin: British
Tamarilo Cake
     Origin: British
Dried Pepper Dulse
     Origin: Scotland
Red Onions in Caper Sauce
     Origin: British
Roast Lamb with Apple and Tamarillo Tartlets
     Origin: British
Kombu and Dried Daikon
     Origin: Japan
Salsify Purée
     Origin: British
Spiced Tamarillo and Nut Cake
     Origin: Argentina
Sea Lettuce Seasoning
     Origin: Ireland
Tipsy Cake
     Origin: British
Apple and Tamarillo Bread with Topping
     Origin: American
Seaweed Seasoning
     Origin: British
Vanilla Cheesecake
     Origin: American
Apple and Tamarillo Brownies
     Origin: American
Seaweed Flour Bread
     Origin: British
Candy Cane Cheesecake
     Origin: American
Apple and Tamarillo Mousse
     Origin: German
Seaweed Flour Waffles
     Origin: British
Black Forest Mini Cheesecakes
     Origin: American
Tamarillo Gelato
(Tamarillo Gelato)
     Origin: British
Seaweed Flour Pancakes
     Origin: British
Berry Good Cheesecake
     Origin: American
Nutty Apple and Tamarillo Ice Cream
     Origin: British
Fresh Kelp Soup
     Origin: British
Arkansas Cheesecake
     Origin: American
Tamarillo and Apple Tart Spiced with Herb Bennet Root
     Origin: British
Dried Dulse
     Origin: Ireland
Tamarillo Soup with Claret
(Tamarillo with Claret)
     Origin: British
Wild Apple and Tamarillo Jelly
     Origin: British
Dulse Chowder
     Origin: American
Apple and Tamarillo Sherbet
     Origin: British
Crabapple Tamarillo and Chilli Jelly
     Origin: British
Irish Moss Blancmange
     Origin: Ireland
Apple and Tamarillo Charlotte
     Origin: British
Cheesecake with Raspberry Jewel Topping
     Origin: British
Baked Scallops
     Origin: American
Apple and Tamarillo Tarte Tatin
     Origin: British
Deadnettle Purée
     Origin: British
Fisherman's Brewis
     Origin: Irish
Apple, Tamarillo and Cheese Tart
     Origin: British
Turkey Cakes
     Origin: British
Oatcake Brewis
     Origin: British
Stinger Cocktail
     Origin: Traditional Cocktail
Coffee Blancmange
     Origin: British
Salt Cod and Dulse Fish Cakes
     Origin: Ireland
Picador Cocktail
     Origin: Traditional Cocktail
Sea Kale à la Polonaise
     Origin: British
Dulse-dressed Prawns
     Origin: Ireland
Panama Cocktail
     Origin: Traditional Cocktail
Kapusta s, kotor kurjat mjas
(Cabbage with Smoked Meats)
     Origin: Russia
Japanese-style Endive and Dulse Salad
     Origin: Fusion
El Presidente Cocktail
     Origin: Traditional Cocktail
Morkov' Babka
(Carrot Babka)
     Origin: Russia
Irish Moss Ginger Mousse
     Origin: Ireland
Pisco Sour Cocktail
     Origin: Traditional Cocktail
Ikra Patrijani
(Caviar Patrijani)
     Origin: Georgia
Irish Moss Jelly
     Origin: Ireland
Charkhali
(Beet and Coriander Pickle)
     Origin: Russia
Ceregi
     Origin: Georgia
Honey and Lemon Carragheen Pudding
     Origin: Ireland
Vishnja Vareniki
(Cherry Dumplings)
     Origin: Russia
Chakapuli
(Lamb and Plums In Herb Sauce)
     Origin: Russia
Carragheen Peppermint Blancmange
     Origin: Ireland
Cyplenok Gorky
(Chicken Gorky)
     Origin: Russia
Azuki Beans with Squash and Kombu
     Origin: Japan
Irish Moss Salad
     Origin: Ireland
Cyplenok Kiev
(Chicken Kiev)
     Origin: Russia
Rice with Kombu
     Origin: Japan
Hawaiian Fisherman's Pie
     Origin: American
Cyplenok Kotletki
(Chicken Kotletki with Sour Cream Sauce)
     Origin: Russia
Lentils and Vegetables with Kombu
     Origin: Fusion
Cheesecake with Blackberry Jewel Topping
     Origin: British
Asparagus à la Polonaise
     Origin: British
Dried Kombu
     Origin: Japan
Garlic Mustard Purée
     Origin: British
Fundy Seafood Salad
     Origin: American
Simple Dashi
     Origin: Japan
Venison Cakes
     Origin: British
Plum Tart
     Origin: British
Kombu Dipping Sauce
     Origin: Japan
Kale à la Polonaise
     Origin: British
Scotch Whisky Syllabub
     Origin: Scotland
Shiitake Dashi
     Origin: Japan
Leeks in Caper Sauce
     Origin: British
Rhubarb Flan
     Origin: British
Kombu Hummus
     Origin: Fusion
Apple and Rhubarb Gingerbread Cobbler
     Origin: American
Chickpeas with Kombu
     Origin: Fusion
Apple and Rhubarb Compote
     Origin: British


Site Updates

Cakes, Traditional and Modern
An extensive collection of Cake Recipes both traditional and modern from all corners of the globe. Find everything from dainty pastries to rich fruit cakes for birthdays and weddings. Now with more sub-sections to make it easier for you to find what you want.

Recipes for wild edible food
With spring in full swing the Wild Food Recipes section of the site has been extensivey overhauled. This is one of the largest collections of recipes for wild and foraged foods on the web today and new recipes for in-season wild greens have been added. In all over 135 wild foods are dealt with in detail, including four new edible seaweeds, all with recipes.

Guide to wild edible food extended
With spring in full swing the Guide to Edible Wild Foods has extended with two new additions. You will now find information and links to recipes for Reedmace (cattails) and crow garlic as well as a range of edible seaweeds.

All New British Recipes Added
I've been busy going through a whole host of old British cookery books and can now provide a range of classic traditioanl British Recipes to give you some inspiration for any and every mael. Everything from classic desserts, sponge cakes, biscuits and roasts to ways of using cheaper cuts of meats, fish and vegetables more inventively. Now with a whole range of classic recipes from the 1920s and 1930s.

Classic Cheesecake Recipes Updated
With the number of classic Cheesecake Recipes on this site increasing dramatically (to over 100) I've decidd to split them out to their own section. Here you will find almost a hundred classic cheesecakes for both baked and non-baked types. Now with 90 recipes in all.

Classic Ham Recipes
Ham is a versatile meat and here you can find Traditional and Modern Ham Recipes that will allow you to make glazes, cures and new methods of cooking hams.

Veal Recipes
Veal is a traditional meat in much of Europe and here you will find many Classic Veal Recipes for ways of preparing veal sourced from all around the globe.

Mutton Recipes
Though not used much in Europe and America today mutton is a versatile meat and here you will find Mutton Recipes sourced from all across the globe. Find traditional European recipes and modern recipes from Africa, Asia and the Americas.

More Russian Recipes Added
The Russian recipes section has been expanded with a whole range of pies and meat dishes as well as a range of new and traditional salads and breakfast dishes.

Tamarillo Recipe List Extended
The tamarillo is one of the latest super-foods and lots of recipes usitlizing this relative of the tomato has been added to the site. There are now over 35 recipes, including versions of Boeuf Bourgignon, making this the largest collection of tamarillo-based recipes on the web.



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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.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

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.

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.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

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.

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.


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