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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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| Lúðusúpa (Halibut Soup) Origin: Iceland | Lamb Chump Chops with Pesto Sauce and Chickpea Mash Origin: British | Lancashire Hot Pot Origin: England |
| L'Assiette des Assiettes (The Dish of Dishes) Origin: Senegal | Lamb Cobbler Origin: England | Langoustines à la Provençale Origin: Monaco |
| La Bouillie Origin: Chad | Lamb Cutlet Casserole Origin: British | Lantern Soup Origin: British |
| La crème brulée (Crème Brulée) Origin: France | Lamb Dhansak Origin: India | Lapskaus Origin: Norway |
| La Pastiera di Grano (Neapolitan Easter Cake) Origin: Italy | Lamb Dupiaza Origin: India | Lasagne al Forno Origin: Italy |
| La Sauce aux Oignons de Périgord (Perigord Onion Sauce) Origin: France | Lamb in Lettuce Leaves Origin: British | Lasary Voatabia (Tomato and Spring Onion Salad) Origin: Madagascar |
| La Socca Origin: France | Lamb Jalfrezi Origin: India | Lasopy (Madagascar Vegetable Soup) Origin: Madagascar |
| Lablabi Origin: Tunisia | Lamb Julienne with Crispy Dumplings Origin: British | Lassi Origin: India |
| Lactose-free Thai Chilli Ice Cream Origin: Fusion | Lamb Koftas Origin: North Africa | Last-minute Sauce Origin: British |
| Ladolemno (Oil and Lemon Dressing) Origin: Greece | Lamb Madras Origin: India | Latvian Pea Soup Origin: Latvia |
| Ladolemono (Oil and Lemon Dresing) Origin: Greece | Lamb Mould Cake Origin: American | Latvian Potato and Wild Mushroom Soup Origin: Latvia |
| Ladu Origin: Comoros | Lamb Noisettes with Bilberries Origin: British | Latvian Sauerkraut Soup Origin: Latvia |
| Lady Portarlington Chocolate Cake Origin: British | Lamb Paprikash Origin: Hungary | Latvian Sorrel Soup Origin: Latvia |
| Lady's Smock and Cream Cheese Dip Origin: British | Lamb Pasanda Origin: India | Lavender Chicken Origin: England |
| Ladyfingers Origin: Italy | Lamb Rogan Josh Origin: India | Lavender Chocolate Chip Cookies Origin: British |
| Laganophake (Lentil Stew) Origin: Roman | Lamb Shank and Parsnip Pie Origin: New Zealand | Lavender Harvest Fudge Origin: British |
| Laham Maghli (Fried Lamb) Origin: Libya | Lamb Shanks with Chickpeas Origin: Fusion | Lavender Ice Cream Origin: British |
| Lahana Gaghamb (Cabbage Stew with Grains) Origin: Armenia | Lamb Shanks with Lentils Origin: British | Lawves (Walnut Fudge) Origin: Uzbekistan |
| Lahm bi Agine Mankoushe (Lebanese Lamb Pizza) Origin: Lebanon | Lamb Stew Origin: Ancient | Lazy Crockpot Chicken Origin: American |
| Lahm Lhalou (Lamb Stew with Prunes) Origin: Algeria | Lamb Stifado Origin: Cyprus | Le Canard au tangor et à la Vanille (Clementine and Vanilla Duck) Origin: Reunion |
| Lahma Mu'assaga (Savoury Minced Lamb) Origin: Egypt | Lamb Stuffed with Chicken Origin: Montenegro | Le Chou au Beurre (Buttered Cabbage) Origin: Mauritius |
| Lahmacun (Turkish-style Pizza) Origin: Turkey | Lamb Tagine with Artichokes Origin: Morocco | Le Demitasse Dakar Origin: Senegal |
| Lahmajoun Origin: Armenia | Lamb Tikka Origin: India | Le Marriage (The Combination) Origin: African Fusion |
| Lamb & Water Mint Meatballs Origin: British | Lamb with Spinach Origin: Mauritius | Le Me Tsolola Origin: Comoros |
| Lamb and Cardamom Origin: Ethiopia | Lamb's Lettuce and Crispy Bacon Salad Origin: British | Le molleux au chocolat (Chocolate Fudge Cake) Origin: France |
| Lamb and Pine Nut Stir-fry Origin: Fusion | Lamb's Lettuce Pesto Origin: British | Le Poulet à la Crème de Vanille (Chicken with Vanilla Sauce) Origin: Reunion |
| Lamb and Tamarillos In Herb Sauce Origin: Russia | Lamb's Lettuce with Tomato and Sharon Fruit Salad Origin: British | Le Rougail Boucane (Smoked Pork Rougail) Origin: Reunion |
| Lamb Biryani Origin: India | Lamb's Lettuce, Orange and Roast Beetroot Salad Origin: British | Le Salade Côte Cap Vert Origin: Senegal |
| Lamb Burgers with Feta Cheese Origin: Greece | Lamb, Wild Greens and Lemon Tagine Origin: British | Leaven Origin: Ancient |
| Lamb Chops with Green Herbs Origin: Fusion | Lamb-burgers Origin: British | Leavened Bread Origin: Ancient |
| Lamb Chops with Pepper Sauce Origin: British | Lambropsomo (Greek Easter Bread) Origin: Greece | Lebanese Lamb and Pine Nut Pizza Origin: Lebanon |
| Lamb Chops with Pine-nut Lemon Crust Origin: Fusion | Lamingtons Origin: Australia | Lebanese Pizza Sauce Origin: Lebanon |
| Lamb Chops with Sun-dried Tomato Pesto Origin: Italian | Lammeintopf (Lamb Stew) Origin: Germany | |
| Lamb Chops with Yoghurt-mint Sauce Origin: British | Lamoun Makbouss (Samboosak) Origin: Middle East |
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Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
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.
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.
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.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
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.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.