Celtnet Snack Recipes and Cookery, Home Page — Preparing Snacks





Welcome to Celtnet's Snack Recipes Home Page — Here you will find links to each and every snack recipe listed on 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. A snack is an unusual food in that it's something intended to be eaten between the main meals of the day, or it can be served as a light meal or a starter in its own right. Typically sacks are rich in carbohydrates and fats (bread, potatoes, plantains, cheese etc); precisely those foods that were absent in our ancestral past. Indeed, the need to 'graze' on snacks between meals goes back to our hunter-gatherer ancestors and probably goes even further back into our ancestry. When food depended on having to hunt for it or gather it from the wild our ancestors would eat whenever the opportunity arose. Typically what was eaten would be fruit, nuts and berries and these still represent the best snack foods for us today. But when a rich source of fats and carbohyrate was found, these would be eagerly devoured as they were scarce in the diet. The need for salty, fatty and carbohydrate-laden foods remains hot-wired in us today and this is why so many snacks are deep-fried, salted, carbohyrates such as bread with toppings or potato chips (plantain chips if you're in Africa).

Many of the snacks presented here conform to the rules above. Some are simple dishes intended to be 'grazed on' during the day or eaten with drinks or as an appetizer. Others are more substantial meals that could be served as an appetizer a light dinner or even breakfast. Many of the dishes presented here originate form all across the world and many periods in history. You will find recipes for firm favourites and for dishes that you may never have encountered before.

As well as Snacks, you can also browse recipes by the following meal types:

Accompaniments to Main Courses Breads, Cakes and Pastries Breakfast Recipes
Dessert Drinks Main Course
Sauces and Jams Snacks Soup Recipes
Spice Blend Starters Alphabetical Listings


The alphabetical list of Snack recipes follows (limited to 100 recipes per page). There are 1137 recipes in total:


Image link to the New Year/Hogmanay Recipes section of the site

New Year/Hogmanay Recipes

New Year and Hogmanay recipes throughout the ages. Classic Hogmanay and New Year foods.

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Æbleskiver
(Danish Dough Fritters)
     Origin: Denmark
Almond Halva
     Origin: Turkey
Avga Omeleta me Patates
(Omelette with Potatoes)
     Origin: Greece
Ŵyau Hwyaden Mewn Caws
(Duck Eggs in Cheese)
     Origin: Welsh
Almond Milk
     Origin: British
Avga Papias Matia
(Fried Duck Eggs)
     Origin: Greece
Ŵyau Mewn Caws
(Eggs in Cheese)
     Origin: Welsh
Almond Nougat
     Origin: British
Avga Papias Strapatsada
(Duck Eggs with Feta Cheese)
     Origin: Greece
A pretty Sweet-meat with Roses and Almonds
     Origin: British
Almond Praline
     Origin: British
Avga Strapatsada
(Eggs with Feta Cheese)
     Origin: Greece
Aano Baraawe
(Somali Caramel Fudge)
     Origin: Somalia
Almond Pudding
     Origin: British
Avgolemoni
(Egg and Lemon Soup)
     Origin: Cyprus
Accras
     Origin: Trinidad
Aloko
     Origin: Cote dIvoire
Avocado Guacamole
     Origin: Jamaica
Accras de Poisson
(Fish Fritters)
     Origin: Mauritius
Aloo Pie
     Origin: Trinidad
Avocado Scrambled Eggs
     Origin: British
Acid Drops
     Origin: British
Amandazi
     Origin: Uganda
Bacon and Deandettle Strata
     Origin: British
Acidulated Drops
     Origin: British
Amaretto French Toast
     Origin: Italy
Bacon and Eggs
     Origin: British
Acorn Flour Pancakes
     Origin: British
American Blueberry Pancakes
     Origin: American
Bacon Fraze
     Origin: British
Acorn Flour Waffles
     Origin: British
American Breakfast Pancakes
     Origin: America
Bacon Fried
     Origin: British
Adelaide Sanwiches
     Origin: British
American-style Breakfast Pancakes
     Origin: American
Bacon Froise
     Origin: British
Adjaruli Khachapuri
(Boat-shaped Cheese-stuffed Breads)
     Origin: Georgia
Amulum
(Wheat Starch)
     Origin: Roman
Bacon Grilled
     Origin: British
Adun
     Origin: Nigeria
Anchovy Toast
     Origin: British
Bacon Omelet
     Origin: British
African Chicken Wings
     Origin: African Fusion
Ancient Honeyed Sweetmeats
     Origin: Ancient
Bacon Relishes
     Origin: British
Aigar Brose
     Origin: British
Ande Ka Parantha
(Shallow-fried Bread with Egg Filling)
     Origin: India
Bagna Cauda
     Origin: Italy
Ajlouke et Potiron
(Pumpkin Dip)
     Origin: Tunisia
Aniseed Comfits
     Origin: British
Baked Beans in Tomato Fondue
     Origin: British
Ajvar
(Aubergine and Pepper Dip)
     Origin: Serbia
Apple and Lemon Fruit Leather
     Origin: British
Baked Egg and Shaggy Ink Caps
     Origin: British
Aka Involtini di Salvia
(Sage and Anchovy Fritters)
     Origin: Tuscany
Apricot Biscuit
     Origin: British
Baked Eggs
     Origin: Cuba
Akara
(Nigerian Black-eyed Pea Fritters)
     Origin: Nigeria
Apricot Chips
     Origin: British
Baked Potato, Bacon and Egg Breakfast
     Origin: British
Akara Eggs
     Origin: Nigeria
Apricot Sweetmeats
     Origin: British
Baked Savoury Duck Eggs
     Origin: British
Akara II
     Origin: Nigeria
Arbroath Toasties
     Origin: Scotland
Baked Savoury Eggs
     Origin: British
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Arrowroot Chips
     Origin: Fusion
Baki Kufta
(Chickpea and Wheat Balls Stuffed with Peanut Butter)
     Origin: Armenia
Akkra Funfun
     Origin: Benin
Arrowroot Halwa
     Origin: Indian
Baklazhannaya Ikra
(Aubergine Caviar Odessa Style)
     Origin: Ukraine
Alexanders Shoots and Spring Onions
     Origin: British
Arroz con Huevos
(Rice with Eggs)
     Origin: Mexico
Banana Crunch
     Origin: British
Aliter Cochleas
(Snails, Another Way)
     Origin: Roman
Artichoke and Hawthorn Bar
     Origin: British
Banana Pancakes with Maple Syrup
     Origin: British
Aliter Echinis Salsis
(Salted Sea Urchin, Another Way)
     Origin: Roman
Asparagus and Spring Onions
     Origin: British
Banana Porridge
     Origin: Jamaica
Almond and Fig Bonbons
     Origin: Portugal
Asparagus Tips and Cheese Toasts
     Origin: British
Bananes Pesses
(Refried Plantains)
     Origin: Haiti
Almond Bark
     Origin: American
Asparagus with Duck Egg Scramble
     Origin: British
Banitsa
     Origin: Bulgaria
Almond Bonbons
     Origin: British
Asparagus with Egg
     Origin: British
Barbajuans
(Deep-fried Monegasque Pasties)
     Origin: Monaco
Almond Candy
     Origin: British
Asparagus with Scrambled Eggs
     Origin: British
Barberry Drops
     Origin: British
Almond Cream
     Origin: British
Atayef
(Pancakes)
     Origin: Lebanon
Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats)
     Origin: Spain
Almond Custard
     Origin: British
Avga Matia
(Fried Eggs)
     Origin: Greece
Almond Fritters
     Origin: British
Avga me Anthogola
(Eggs with Cream)
     Origin: Greece

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Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

'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.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

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.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

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.

Use A Keurig Coffee Maker For Quick Brewing

By Jenny Tompsona | Published 2011-11-26 14:36:27 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig coffee maker brews fresh coffee quickly. Learn more about them.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

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.

Quick Smoked Salmon Recipes

By Matthew Monnette | Published 2011-11-25 13:05:47 | 2011 Recipes and Cookery Articles |

Recipe Information: 35

There are plenty of smoked salmon recipes that you can try. The smokey flavor and its flaky pink meat can be made toppings for cold salad or it can be a replacement for bacon bits for carbonara.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

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.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

The Art Of Blending Tea Flavors

By Jenny Tompsona | Published 2011-12-06 13:38:12 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Blending different teas can create great new flavors. Learn more about the process.


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