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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 707 recipes in total:
| Raspberry Leather (Raspberry Leather) Origin: British | Avga me Anthogola (Eggs with Cream) Origin: Greece | Bissara Origin: Morocco |
| Tapioca Flour Pancakes (Tapioca Flour Pancakes) Origin: British | Avga Omeleta me Patates (Omelette with Potatoes) Origin: Greece | Bitter Ballen (Bitter Balls) Origin: German |
| Ŵyau Mewn Caws (Eggs in Cheese) Origin: Welsh | Avga Strapatsada (Eggs with Feta Cheese) Origin: Greece | Black Bean Hummus Origin: Cuba |
| Accras Origin: Trinidad | Avocado Scrambled Eggs Origin: British | Black Forest Ham with Fresh Figs Origin: British |
| Acid Drops Origin: British | Τēganismenest Zumest Kanelast me to Loustro Meliou (Fried Cinnamon Pastries with Honey Glaze) Origin: Greece | Black-eyed Pea Waffles Origin: African Fusion |
| Acorn Flour Pancakes Origin: British | Bacon and Deadnettle Strata Origin: British | Blackberry Cheese Spread Origin: British |
| Acorn Flour Waffles Origin: British | Bacon Froise Origin: British | Blackberry Leather Origin: British |
| Adun Origin: Nigeria | Baked Beans in Tomato Fondue Origin: British | Blackcurrant Cheese Spread Origin: British |
| African Chicken Wings Origin: African Fusion | Baked Egg and Shaggy Ink Caps Origin: British | Blazing Monster Eyes Origin: American |
| Ajlouke et Potiron (Pumpkin Dip) Origin: Tunisia | Baked Eggs Origin: Cuba | Blewits on Toast Origin: British |
| Ajvar (Aubergine and Pepper Dip) Origin: Serbia | Baked Potato, Bacon and Egg Breakfast Origin: British | Blintzes Origin: Jewish |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Baked Savoury Eggs Origin: British | Blintzes with Cream Cheese and Cinnamon Origin: Jewish |
| Akara II Origin: Nigeria | Baki Kufta (Chickpea and Wheat Balls Stuffed with Peanut Butter) Origin: Armenia | Blueberry Waffles Origin: American |
| Akara Seke-pu (Bean and Melon Seed Fritters) Origin: Nigeria | Baklazhannaya Ikra (Aubergine Caviar Odessa Style) Origin: Ukraine | Boli ati Epa (Baked Plantains with Peanuts) Origin: Nigeria |
| Akkra Funfun Origin: Benin | Banana Porridge Origin: Jamaica | Bolinhos de Mancarra com Peixe (Fish Peanut Balls) Origin: Guinea-Bissau |
| Almond and Fig Bonbons Origin: Portugal | Bananes Pesses (Refried Plantains) Origin: Haiti | Bolita di Keshi (Cheese Balls) Origin: Aruba |
| Almond Bark Origin: American | Barbajuans (Deep-fried Monegasque Pasties) Origin: Monaco | Boston Baked Beans Origin: American |
| Almond Halva Origin: Turkey | Barcos de Anchoas a la Sevillana (Sevillan Anchovy Boats) Origin: Spain | Boston Baked Beans with Marmite Origin: British |
| Almond Nougat Origin: British | Bariwat (Moroccan Meat Parcels) Origin: Morocco | Bouille Origin: Guinea |
| Almond Praline Origin: British | Basic Honey Toffee Origin: British | Bouille Origin: Cameroon |
| Aloko Origin: Cote dIvoire | Beacan Bruithe (Savoury Lemon Sauce) Origin: Ireland | Bpaw Bpia Tod (Fried Spring Rolls) Origin: Thailand |
| Aloo Pie Origin: Trinidad | Beef Samosas Origin: North India | Braised Bean Curd Origin: Fusion |
| Amandazi Origin: Uganda | Beignets soufflés Origin: Chad | Breafast Cornmeal Pap Origin: Liberia |
| Amaretto French Toast Origin: Italy | Belgian Waffles Origin: Belgium | Breakfast Biscuits and Gravy Origin: American |
| American Breakfast Pancakes Origin: America | Belizean Baked Chicken Origin: Belize | Breakfast Ful Mesdames Origin: Egypt |
| Apricot Sweetmeats Origin: British | Belizean Chicken Breakfast Origin: Belize | Breakfast Miso Soup Origin: Japan |
| Arbroath Toasties Origin: Scottish | Belizean Scrambled Eggs Origin: Belize | Breakfast Pancakes Origin: British |
| Arrowroot Chips Origin: Fusion | Bell Inn Smokies Origin: England | Brecwast Bara Lawr (Laver Bread Breakfast) Origin: Welsh |
| Arrowroot Halwa Origin: Indian | Benedict Strata Origin: British | Brewet of Ayrenn (Scrambled Eggs) Origin: English |
| Arroz con Huevos (Rice with Eggs) Origin: Mexico | Beyaz Peynirli Yumurta (Eggs with Feta Cheese) Origin: Turkey | Bricher Muesli Origin: Switzerland |
| Asparagus and Spring Onions Origin: British | Bigadeiro (Chocolate Nut Candy) Origin: Brazil | Brik Dannouni (Stuffed Lamb Turnovers) Origin: Tunisia |
| Asparagus Tips and Cheese Toasts Origin: British | Binch Akara (Bean Drops) Origin: Zambia | Bubble and Squeak Origin: British |
| Asparagus with Scrambled Eggs Origin: British | Bird Nests Origin: American | |
| Avga Matia (Fried Eggs) Origin: Greece | Bird Nests with Jellybeans Origin: American |
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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...
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
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.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
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.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
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.
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.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
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.