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Welcome to Celtnet's 'S' Recipes Page — This page provides a listing of all the recipes added to this site that begin with the letter 'S'. 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 |
| 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 |
| Súkkulaði-slöngukaka (Chocolate 'Snake Cake') Origin: Iceland | Salad Burnet Drink Origin: British | Salingaria Stifado (Snail and Onion Stew) Origin: Greece |
| Sŵffle Cennin (Leek Mousses) Origin: Welsh | Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad) Origin: Welsh | Sallat of Carrots (Elizabethan Carrot Salad) Origin: English |
| Saak-er Ghanto Origin: Bangladesh | Salad of Sweet Cicely and Burnet with Poached Eggs and Dressing Origin: British | Sallets for fish daies (Fish-day Salad) Origin: British |
| Sabayon Sauce Origin: France | Salad of Wild Leaves Origin: British | Salmagundi Origin: British |
| Sabji Pakore (Vegetable Pakoras) Origin: North India | Salad of Wild Mustard Greens and Avacado Origin: British | Salmon and Asparagus Mousse Origin: British |
| Sabzi Kari (Potato Curry) Origin: India | Salad with Spicy Peanut Dressing Origin: Fusion | Salmon Coulibiac Origin: European |
| Sach Ko Nung Slirk S'krey Chomkak (Lemongrass Beef Kebab) Origin: Cambodia | Salada di Batata (Potato Salad) Origin: Aruba | Salmon Fillets with Morels Origin: America |
| Sach Ko Tirk Prahok (Beef in Fish Sauce) Origin: Cambodia | Salade Basque (Basque Salad) Origin: France | Salmon Fishcake with Sorrel Sauce Origin: British |
| Sach Mon Chha Khnei (Stir-fried Chicken with Ginger) Origin: Cambodia | Salade Chou Chou (Chako Salad) Origin: Mauritius | Salmon in a Mushroom and Pernod Sauce Origin: France |
| Sachertorte Origin: Austrian | Salade de betteraves et feta à la menthe (Beetroot Salad with Feta and Mint) Origin: France | Salmon Kalia in Panch Phoron Sauce Origin: Bengal |
| Sack Posset Origin: British | Salade de Pissenlit (Dandelion Salad) Origin: France | Salmon with Acacia Seed and Tasmanian Pepper Berry Rub Origin: Australia |
| Saddle of Wild Rabbit with Dandelions Origin: British | Salade de Zaalouk (Salad of Cooked Vegetables) Origin: Tunisia | Salmon with Horn of Plenty and Horseradish Sauce Origin: British |
| Sadza (Corn Porridge) Origin: Zimbabwe | Salade Greque (Greek Salad, French Style) Origin: France | Salmon with Hot Beetroot Relish Origin: Fusion |
| Safari Steak Origin: Kenya | Salade Lyonnaise (Lyonnaise Salad) Origin: France | Salmon with Japanese Knotweed Sauce Origin: British |
| Safe Sex on the Beach Cocktail Origin: IBA | Salade Pera de Abacate (Avocado Salad) Origin: Mozambique | Salmon with Rhubarb Sauce Origin: British |
| Saffron and Fig Risotto Origin: Spain | Saladi Origin: Kenya | Salsa Pizzaiola Origin: Italian |
| Saffron and Raisin Couscous with Mint Origin: Algeria | Salami of Partridge or Pheasant Origin: France | Salsify and Apple Soup Origin: English |
| Saffron Bread Origin: England | Salami Salad Origin: Denmark | Salsify Purée Origin: British |
| Saffron Broth Origin: British | Salat (Salad) Origin: English | Salsify with Cheese Origin: British |
| Saffron Rice Origin: India | Salat Tangiers Origin: Morocco | Salsify, Prosciutto and Parmesan in a Filo Packet Origin: Italian |
| Saffron Seafood Linguine Origin: Spain | Salat ukropa ogurca (Cucumber Dill Salad) Origin: Russia | Salt Beef Origin: British |
| Safou a la Sauce Tomate (Prunes in Tomato Sauce) Origin: Cameroon | Salată de Cartofi Țărănescă (Potato Salad, Country Style) Origin: Romania | Salt Cod and Dulse Fish Cakes Origin: Ireland |
| Saganaki me Tiri kai Avga (Fried Cheese and Eggs) Origin: Greece | Salata (Egyptian Salad) Origin: Egyptian | Salt Cod and Potatoes Origin: Bermuda |
| Sage and Onion Stuffing Origin: Britain | Salata (Greek Salad) Origin: Greece | Salt Cod and Sweet Potato Fish Cakes Origin: Bahamas |
| Sage Derby Souffiées Origin: English | Salata Aswad (Sudanese Aubergine Salad) Origin: Sudan | Salt Cod Fish Cakes Origin: Bahamas |
| Sage, Onion and Hot Chilli Stuffing Origin: British | Salata Aswad be Zabadi (Aubergine and Yoghurt Salad) Origin: Sudan | Salt Venison Origin: British |
| Sago Pudding with Gula Malacca Origin: Singapore | Salata Lachanon (Cabbage Salad) Origin: Greece | Salted Fish Rougille Origin: Mauritius |
| Sahina Origin: Trinidad | Salata Méchouia Nablia (Grilled Red Pepper, Chilli and Tomato Salad) Origin: Tunisia | Salted Mustard Greens Origin: China |
| Sahlab Origin: Algeria | Salata ma Jibna (Salad with Parmesan Cheese) Origin: Morocco | Salted Shepherd's Purse Origin: China |
| Saint-Jaques à la Bretonne (Breton Scallops) Origin: France | Salata me Lahano kai Karota (Cabbage and Carrot Salad) Origin: Grece | Saltfish Accra Origin: Trinidad |
| Saka saka (Cassava Leaves) Origin: Congo | Salata Zymarikon (Greek Pasta Salad) Origin: Greece | Saltfish Salad Origin: Anguilla |
| Sakay Origin: Madagascar | Salate me Vrasta Lahanika (Boiled Vegetable Salad) Origin: Greece | Saltimbocca (Veal Escalopes) Origin: Italy |
| Sake Origin: Japanese | Salatmarinade (Salad Dressing) Origin: Germany | |
| Saketini Cocktail Origin: Traditional Cocktail | Salbey Zu Backen (Batter-fried Sage Leaves) Origin: German |
| 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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British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
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.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
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.
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.
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.
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.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
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...