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Welcome to Celtnet's 'L' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'L'. Here you will find recipes from all across the globe gathered together to (hopefully) make it easier for you to find them.
The recipes on this site derive from every continent and almost every country on earth. As a result, the recipes, ingredients and cooking methods are very diverse and attempt to give a flavoure and an indication of the vast range of foods that humans cook. Here you will find classic recipes and other recipes that you may not have herd of or tried before. Just note that this page is part of a personal quest to put the whole range and array of foods at the disposal of this site's visitors. The list below is limited to 100 entries per page, to make the lists a little shorter and easier to reach. You may have to browse through the pages to find the recipe you want. Alternatively you can use the search box above to search for the recipe you're looking for. Alternatively, you can also use the links below to navigate to specific regions of the site that may help you, so you can browse for recipes by cooking method, by country of origin or by historical period as well as using this alphabetical listing. You can also use the letter boxes below to navigate to recipes beginning with other letters of the alphabet. |
You can also fetch recipes by:
| Alphabetical Listing | Recipe Search | Region of the World |
| Historical Period | Meal Type | Guide to Herbs |
| Guide to Spices | Glossary of Culinary Terms |
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| Lángos Origin: Hungary | Lamb Chops with Yoghurt-mint Sauce Origin: British | Lambropsomo (Greek Easter Bread) Origin: Greece |
| Lúðusúpa (Halibut Soup) Origin: Iceland | Lamb Chump Chops with Pesto Sauce and Chickpea Mash Origin: British | Lamingtons Origin: Australia |
| L'Assiette des Assiettes (The Dish of Dishes) Origin: Senegal | Lamb Cobbler Origin: England | Lammeintopf (Lamb Stew) Origin: Germany |
| La Bouillie Origin: Chad | Lamb Cutlet Casserole Origin: British | Lamoun Makbouss (Samboosak) Origin: Middle East |
| La crème brulée (Crème Brulée) Origin: France | Lamb Dhansak Origin: India | Lancashire Hot Pot Origin: England |
| La Pastiera di Grano (Neapolitan Easter Cake) Origin: Italy | Lamb Dupiaza Origin: India | Langoustines à la Provençale Origin: Monaco |
| La Sauce aux Oignons de Périgord (Perigord Onion Sauce) Origin: France | Lamb in Lettuce Leaves Origin: British | Lantern Soup Origin: British |
| La Socca Origin: France | Lamb Jalfrezi Origin: India | Lapskaus Origin: Norway |
| Lablabi Origin: Tunisia | Lamb Julienne with Crispy Dumplings Origin: British | Lasagne al Forno Origin: Italy |
| Lactose-free Thai Chilli Ice Cream Origin: Fusion | Lamb Koftas Origin: North Africa | Lasary Voatabia (Tomato and Spring Onion Salad) Origin: Madagascar |
| Ladolemno (Oil and Lemon Dressing) Origin: Greece | Lamb Madras Origin: India | Laska Origin: Malaysia |
| Ladolemono (Oil and Lemon Dresing) Origin: Greece | Lamb Mould Cake Origin: American | Laska Paste Origin: Malaysia |
| Ladu Origin: Comoros | Lamb Noisettes with Bilberries Origin: British | Lasopy (Madagascar Vegetable Soup) Origin: Madagascar |
| Lady Portarlington Chocolate Cake Origin: British | Lamb Paprikash Origin: Hungary | Lassi Origin: India |
| Lady's Smock and Cream Cheese Dip Origin: British | Lamb Pasanda Origin: India | Last-minute Sauce Origin: British |
| Ladyfingers Origin: Italy | Lamb Rogan Josh Origin: India | Latvian Pea Soup Origin: Latvia |
| Laganophake (Lentil Stew) Origin: Roman | Lamb Shank and Parsnip Pie Origin: New Zealand | Latvian Potato and Wild Mushroom Soup Origin: Latvia |
| Laham Maghli (Fried Lamb) Origin: Libya | Lamb Shanks with Chickpeas Origin: Fusion | Latvian Sauerkraut Soup Origin: Latvia |
| Lahana Gaghamb (Cabbage Stew with Grains) Origin: Armenia | Lamb Shanks with Lentils Origin: British | Latvian Sorrel Soup Origin: Latvia |
| Lahm bi Agine Mankoushe (Lebanese Lamb Pizza) Origin: Lebanon | Lamb Stew Origin: Ancient | Lavender and Honey Ice Cream Origin: British |
| Lahm Lhalou (Lamb Stew with Prunes) Origin: Algeria | Lamb Stew with Chestnuts and Pomegranates Origin: Georgia | Lavender Chicken Origin: England |
| Lahma Mu'assaga (Savoury Minced Lamb) Origin: Egypt | Lamb Stewed with Beans Origin: Russia | Lavender Chocolate Chip Cookies Origin: British |
| Lahmacun (Turkish-style Pizza) Origin: Turkey | Lamb Stifado Origin: Cyprus | Lavender Crème Brulée Origin: France |
| Lahmajoun Origin: Armenia | Lamb Stuffed with Chicken Origin: Montenegro | Lavender Harvest Fudge Origin: British |
| Lamb & Water Mint Meatballs Origin: British | Lamb Tagine with Artichokes Origin: Morocco | Lavender Ice Cream Origin: British |
| Lamb and Cardamom Origin: Ethiopia | Lamb Tikka Origin: India | Lavender Vinegar (Lavender Vinegar) Origin: American |
| Lamb and Pine Nut Stir-fry Origin: Fusion | Lamb with Spinach Origin: Mauritius | Lavender Vodka Sorbet Origin: American |
| Lamb and Tamarillos In Herb Sauce Origin: Russia | Lamb's Lettuce and Crispy Bacon Salad Origin: British | Lawry's Seasoned Salt Origin: American |
| Lamb Biryani Origin: India | Lamb's Lettuce Pesto Origin: British | Lawves (Walnut Fudge) Origin: Uzbekistan |
| Lamb Burgers with Feta Cheese Origin: Greece | Lamb's Lettuce with Tomato and Sharon Fruit Salad Origin: British | Lazy Crockpot Chicken Origin: American |
| Lamb Chops with Green Herbs Origin: Fusion | Lamb's Lettuce, Orange and Roast Beetroot Salad Origin: British | Le Canard au tangor et à la Vanille (Clementine and Vanilla Duck) Origin: Reunion |
| Lamb Chops with Pepper Sauce Origin: British | Lamb, Raisin and Bean Polov Origin: Russia | Le Chou au Beurre (Buttered Cabbage) Origin: Mauritius |
| Lamb Chops with Pine-nut Lemon Crust Origin: Fusion | Lamb, Wild Greens and Lemon Tagine Origin: British | |
| Lamb Chops with Sun-dried Tomato Pesto Origin: Italian | Lamb-burgers Origin: British |
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
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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.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
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.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
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.
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.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
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.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.