Welcome to the Celtnet Nut Recipes Home Page

Welcome to Celtnet's Nut Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the nut and nut-based recipes added to this site. Nuts of various kinds were once a staple of the European diet. They are portable, store well over the winter and can be rendered into a flour. There are many nut species found all over the world and the peanut or groundnut (though not a true nut) is a staple of many cuisines (expecially African cooking). These recipes are ones where nuts are either the focus of the dish or are one of the main ingredients. Enjoy...

Alphabetical list of nut recipes follow (limited to 100 recipes per page). There are 900 recipes in total:


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Österreichisches Gugelhopf
(Austrian Kugelhopf)
     Origin: Austria
Amaretto Cheesecake with Raspberry Sauce
     Origin: British
Banana and Oatmeal Power Cookies
     Origin: America
Österreichisches Kaffee Kuchen
(Austrian Coffee Cake)
     Origin: Austria
Amaretto Hazelnut Macaroon Cheesecake
     Origin: British
Banana and Peanut Butter Ice Cream
     Origin: America
Accra Banana Peanut Cake
     Origin: Ghana
Amish Apple Cake
     Origin: Amish
Banana and Pineapple Salad
     Origin: Cameroon
Acorn and Hazelnut Pap
     Origin: Ancient
Amish Oatmeal Cookies
     Origin: Amish
Banana Nut Cheesecake
     Origin: American
Acorn Coffee
     Origin: Ancient
Amish Rolled Oats Cake
     Origin: Amish
Banana Split Brownie Pizza
     Origin: American
Acorn Flour Noodles
(Acorn Flour Noodles)
     Origin: Fusion
Apple and Tamarillo Brownies
     Origin: American
Bananas en Croute
     Origin: British
Acorn Tortillas
     Origin: American
Apple and Walnut Crêpes
     Origin: France
Banbury Tarts
     Origin: Britain
African Banana Peanut Cake
     Origin: South Africa
Apple Brownies
     Origin: American
Bara Brith Hydref
(Autumnal Bara Brith)
     Origin: Welsh
African Chicken Wings
     Origin: African Fusion
Apple Dumplings with Walnut Sauce
     Origin: British
Basboosa
     Origin: Libya
Ago Glain
     Origin: Benin
Apple Muse
     Origin: English
Basil Pesto
     Origin: British
Almond Amaretto Cheesecake
     Origin: American
Apple, Avocado and Cobnut Salad
     Origin: American
Baslerleckerli
     Origin: German
Almond and Fig Bonbons
     Origin: Portugal
Apple, Plum and Cheese Tart
     Origin: British
Basyniai
(Walnut and Fig Cakes)
     Origin: Roman
Almond and Orange Cake
     Origin: Scottish
Apple, Tamarillo and Cheese Tart
     Origin: British
Bateaux de Miel
     Origin: France
Almond and Sesame Pastries
     Origin: Tunisia
Apricot and Almond Charlotte
     Origin: British
Bavaroise aux framboise
(Raspberry Bavarois)
     Origin: France
Almond Bark
     Origin: American
Apricot and Pineapple Conserve with Cherries
     Origin: American
Beacon Hill Cookies
     Origin: America
Almond Buttercream Icing
     Origin: British
Apricot Bombe
     Origin: British
Bean Leaf Starters
     Origin: Zambia
Almond Cookies
     Origin: America
Aprikosen-Marzipan-Shnecken
(Apricot Frangipane Swirls)
     Origin: Germany
Beans and Groundnut Relish
     Origin: Zanzibar
Almond Crescent Biscuits
     Origin: German
Arrowroot Halwa
     Origin: Indian
Beech Mast Oil
     Origin: British
Almond Curd
     Origin: British
Arroz de Coco e Papaia
(Rice with Coconut and Papaya)
     Origin: Angola
Beef and Greens in Peanut Sauce
     Origin: Central Africa
Almond Fruit Puff
     Origin: British
Arroz Integral com Mantiega de Amendoim e Bananas
     Origin: Angola
Beef and Mushrooms in Peanut Sauce
     Origin: Central African Republic
Almond Halva
     Origin: Turkey
Asparagus, Poached Egg and Pine Nut Salad
     Origin: British
Beef and Nettle Greens in Peanut Sauce
     Origin: African Fusion
Almond Ice Cream
     Origin: British
Aussie Stuffed Drumsticks
     Origin: Australia
Beetroot and Lamb's Lettuce Salad
     Origin: France
Almond Lemon Chicken
     Origin: British
Azerbaijani Plav
(Azerbaijani Pilaf)
     Origin: Azerbaijan
Beju
(Coconut and Cassava Biscuits)
     Origin: Nigeria
Almond Mousse Cheesecake
     Origin: American
Baked Apples
     Origin: British
Bengali Pilau Rice
     Origin: India
Almond Mylk
(Almond Milk)
     Origin: English
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Beninese Beef Stew
     Origin: Benin
Almond Nougat
     Origin: British
Baked Chicken in Groundnut Sauce
     Origin: Tanzania
Beninese Peanut Sauce
     Origin: Benin
Almond Paste
     Origin: American
Baked Ham with Cornbread Apricot Stuffing
     Origin: American
Betroot Salad
     Origin: Moldova
Almond Praline
     Origin: British
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British
Bibingka Cassava
(Cassava Dessert)
     Origin: Philippines
Almond Sauce
(Apple Sauce)
     Origin: British
Baker's Chocolate Chip Cookies
     Origin: America
Big Banana Oatmeal Cookie
     Origin: America
Almond Spice Biscuits
     Origin: British
Bakewell Tart
     Origin: Britain
Bigadeiro
(Chocolate Nut Candy)
     Origin: Brazil
Almond Thins
     Origin: British
Bakewell Tart II
     Origin: British
Bird Nests II
     Origin: American
Almond Thumbprint Cookies
     Origin: American
Baki Kufta
(Chickpea and Wheat Balls Stuffed with Peanut Butter)
     Origin: Armenia
Biscuit Pizza
     Origin: American
Aloha Cheesecake
     Origin: American
Baklava
     Origin: Greece
Amaretto and Ghirardelli Chocolate Chip Cheesecake
     Origin: American
Baklawa
     Origin: Egypt

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Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

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.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

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.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

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.

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.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...


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