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 9000 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)




Golubtsy
(Cabbage Rolls with Millet)
     Origin: Russia
Raspberry Buttercream Icing
     Origin: British
Kazakh Chai
(Kazakh Tea)
     Origin: Kazakhstan
Gozinaki
(Walnut and Honey Crunch)
     Origin: Georgia
Sauce Bercy
     Origin: France
Kazakiye Riz
(Kazkah Rice)
     Origin: Kazakhstan
Bez perevoda
(Green Borscht)
     Origin: Russia
Egg Sauce
     Origin: British
Fruit Stuffing for Duck
     Origin: British
Grzyby w śmietanie
(Mushrooms with Sour Cream)
     Origin: Poland
Simple Green Sauce
     Origin: British
Black Pudding Stuffing for Duck
     Origin: British
Gutap
(Kazakh Deep-Fried Herb Pastries)
     Origin: Kazakhstan
English Onion Sauce
     Origin: England
Mild Sage and Onion Stuffing
     Origin: British
Simple Parsley Sauce
     Origin: British
La Sauce aux Oignons de Périgord
(Perigord Onion Sauce)
     Origin: France
Canard á l'Orange
(Duck with Orange Sauce)
     Origin: France
Cold Green Sauce
     Origin: British
Classic Buttercream Icing
     Origin: British
Norfolk Dumplings
     Origin: France
Cold Horseradish Sauce
     Origin: British
Hollandaise Soup
     Origin: British
Pineapple and Pepper Stuffing for Duck
     Origin: British
Hot Horseradish Sauce
     Origin: British
Classic Glacé Icing
     Origin: British
Norfolk Knobs
     Origin: England
Mustard Sauce
     Origin: British
Feather Icing
     Origin: British
East Anglian Custard Tart
     Origin: England
Almond Buttercream Icing
     Origin: British
Chicken with Green Peas
     Origin: British
Halvah
     Origin: Jewish
Plum Eve's Pudding
     Origin: British
Rich, Sweet, Shortcrust Pastry
     Origin: British
Faggots
     Origin: England
Poached Eggs and Mushrooms in Aspic
     Origin: British
Stuffed Vegetable Marrow
     Origin: British
Ffagod Traddodiadol
(traditioanl Faggots)
     Origin: Welsh
Dried Pears
     Origin: British
Devilled Potatoes
     Origin: British
Lincolnshire Haslet
     Origin: England
Mustard Sauce with Tomato
     Origin: British
Spinach Fritters
     Origin: British
Fidget Pie
( Fidget Pie)
     Origin: England
Apple and Quince Sauce
     Origin: British
Pea Purée Fritters
     Origin: British
Grantham Gingerbread
     Origin: England
Bread Sauce III
     Origin: British
Strawberry Flan with Redcurrant Glaze
     Origin: British
Suffolk Cured Pressed Tongue
     Origin: England
Sauce Brune Piquante
     Origin: France
Raspberry and Redcurrant Cream
     Origin: British
Khachapuri
(Cheese Pie)
     Origin: Georgia
Domestic Brown Sauce
     Origin: British
Blackcurrant and Almond Paste Tart
     Origin: British
Nachinka iz Fasoli
(Red Bean Paste)
     Origin: Georgia
Brown Sauce for Spaghetti
     Origin: British
Scrambled Eggs Portugaise
     Origin: British
Khachapuri iz Fasoli
(Georgian Bean Pie)
     Origin: Georgia
Brown Devil Sauce
     Origin: British
Banana Flan with Redcurrant Glaze
     Origin: British
Khalia
(Georgian Spicy Beef Stew)
     Origin: Georgia
Chestnut Sauce for Turkey
     Origin: British
Savoury Beef with Pasta
     Origin: British
Khrustiki
(Deep-fried Noodles)
     Origin: Russia
Cashew Nut Sauce
     Origin: British
Roast Duck with Orange Salad
     Origin: British
Khvorost
(Deep-fried Sweet Noodles)
     Origin: Russia
Rich Cumberland Sauce
     Origin: British
Blackberry and Almond Paste Tart
     Origin: British
Kievian Bosrcht
     Origin: Russia
Simple Caper Sauce
     Origin: British
Cherry and Onion Stuffing
     Origin: British
Kirghiz Baked Beef
     Origin: Kyrgyzstan
Kazakh Halvah
     Origin: Kazakhstan
Meat Stuffing for Duck
     Origin: British
Kirsov's Pudding
     Origin: Russia
Hearty Russian Beetroot Soup
     Origin: Russia
Kalduni a la Hongroise
(Russian Dumplings in a Hungarian Sauce)
     Origin: Russia
Kishke
(Stuffed Derma)
     Origin: Uzbekistan
Home-made Sausage with Garlic
     Origin: Russia
Kalduni with Stroganoff-style Sauce
     Origin: Russia
Tomato and Bladderwrack Sauce
     Origin: Fusion
Hot Cranberry Kissel
     Origin: Russia
Kartofli Kazmag
(Potato Crust)
     Origin: Ukraine
Duck with Cherries
     Origin: British
Kalduni
(Russian Dumplings)
     Origin: Russia
Kartopliana Nachynka
(Potato and Cheese Filling For Vareniki)
     Origin: Ukraine
A Chinese Balloon
     Origin: Fusion
Blackberry Eve's Pudding
     Origin: British
Vareniki
(Ukrainian Filled Dumplings)
     Origin: Ukraine
Marinaded Duck
     Origin: British
Apricot Buttercream Icing
     Origin: British
Kartopliana Nachynka II
(Potato and Cheese Filling For Vareniki II)
     Origin: Ukraine
Duck with Turnips
     Origin: British
Chocolate Glacé Icing II
     Origin: British
Sauerkraut Filling for Vareniki
     Origin: Ukraine
Raspberry Flan with Redcurrant Glaze
     Origin: British
Katami Satsabeli Baga
(Sauerkraut Filling for Vareniki)
     Origin: Georgia


Site Updates

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.

Celtnet Recipes Site Extended
With an ever-expanding array of dishes and categories of foods the sitemap for Celtnet recipes has been overhauled and extended to represent the full breadth of information on the site.

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 50 recipes, including versions of Boeuf Bourgignon, making this the largest collection of tamarillo-based recipes featured anywhere on the web.

Guide to Edibe Seaweeds Added
A new guide to edible seaweeds (sea vegetables) has been added, detailing 10 edible Atlantinc seaweeds along with descriptions and links to recipes featuring these plants.

Guide to Edibe Wild Mushrooms Added
A new guide to edible mushrooms and fungi has been added to the Celtnet Recipes site, detailing 19 edible fungi along with descriptions and links to recipes featuring these wild foods.



Couldn't find what you were looking for? Search the web:



stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

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.

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.

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

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.

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.

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.

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.

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.

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.

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...


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner