Welcome to the Celtnet Snacks Recipes Home Page

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 619 recipes in total:


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Raspberry Leather
(Raspberry Leather)
     Origin: British
Bacon and Deadnettle Strata
     Origin: British
Blazing Monster Eyes
     Origin: American
Ŵyau Mewn Caws
(Eggs in Cheese)
     Origin: Welsh
Bacon Froise
     Origin: British
Blewits on Toast
     Origin: British
Accras
     Origin: Trinidad
Baked Egg and Shaggy Ink Caps
     Origin: British
Blintzes
     Origin: Jewish
Acid Drops
     Origin: British
Baked Eggs
     Origin: Cuba
Blintzes with Cream Cheese and Cinnamon
     Origin: Jewish
Acorn Flour Pancakes
     Origin: British
Baked Potato, Bacon and Egg Breakfast
     Origin: British
Blueberry Waffles
     Origin: American
Acorn Flour Waffles
     Origin: British
Baked Savoury Eggs
     Origin: British
Boli ati Epa
(Baked Plantains with Peanuts)
     Origin: Nigeria
Adun
     Origin: Nigeria
Baki Kufta
(Chickpea and Wheat Balls Stuffed with Peanut Butter)
     Origin: Armenia
Bolinhos de Mancarra com Peixe
(Fish Peanut Balls)
     Origin: Guinea-Bissau
African Chicken Wings
     Origin: African Fusion
Baklazhannaya Ikra
(Aubergine Caviar Odessa Style)
     Origin: Ukraine
Bolita di Keshi
(Cheese Balls)
     Origin: Aruba
Ajlouke et Potiron
(Pumpkin Dip)
     Origin: Tunisia
Banana Porridge
     Origin: Jamaica
Bouille
     Origin: Guinea
Ajvar
(Aubergine and Pepper Dip)
     Origin: Serbia
Bananes Pesses
(Refried Plantains)
     Origin: Haiti
Braised Bean Curd
     Origin: Fusion
Aka Involtini di Salvia
(Sage and Anchovy Fritters)
     Origin: Tuscany
Barbajuans
(Deep-fried Monegasque Pasties)
     Origin: Monaco
Breafast Cornmeal Pap
     Origin: Liberia
Akara II
     Origin: Nigeria
Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats)
     Origin: Spain
Breakfast Biscuits and Gravy
     Origin: American
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Bariwat
(Moroccan Meat Parcels)
     Origin: Morocco
Breakfast Pancakes
     Origin: British
Akkra Funfun
     Origin: Benin
Basic Honey Toffee
     Origin: British
Brecwast Bara Lawr
(Laver Bread Breakfast)
     Origin: Welsh
Almond and Fig Bonbons
     Origin: Portugal
Beacan Bruithe
(Savoury Lemon Sauce)
     Origin: Ireland
Brewet of Ayrenn
(Scrambled Eggs)
     Origin: English
Almond Bark
     Origin: American
Beef Samosas
     Origin: North India
Bricher Muesli
     Origin: Switzerland
Almond Halva
     Origin: Turkey
Beignets soufflés
     Origin: Chad
Brik Dannouni
(Stuffed Lamb Turnovers)
     Origin: Tunisia
Almond Nougat
     Origin: British
Belgian Waffles
     Origin: Belgium
Bubble and Squeak
     Origin: British
Almond Praline
     Origin: British
Belizean Baked Chicken
     Origin: Belize
Buckeye Candies
     Origin: American
Aloko
     Origin: Cote dIvoire
Belizean Chicken Breakfast
     Origin: Belize
Buckwheat Waffles
     Origin: British
Aloo Pie
     Origin: Trinidad
Belizean Scrambled Eggs
     Origin: Belize
Bunuelitos de Bacalao
(Cod Fritters)
     Origin: Spain
Amandazi
     Origin: Uganda
Benedict Strata
     Origin: British
Bunuelitos de Jamon
(Ham Fritters)
     Origin: Spain
American Breakfast Pancakes
     Origin: America
Beyaz Peynirli Yumurta
(Eggs with Feta Cheese)
     Origin: Turkey
Bunuelitos de Pollo
(Chicken Fritters)
     Origin: Spain
Apricot Sweetmeats
     Origin: British
Bigadeiro
(Chocolate Nut Candy)
     Origin: Brazil
Bursews
     Origin: English
Arbroath Toasties
     Origin: Scottish
Binch Akara
(Bean Drops)
     Origin: Zambia
Buttered Cobnuts
     Origin: British
Arrowroot Chips
     Origin: Fusion
Bird Nests
     Origin: American
Butterfingers
     Origin: American
Arrowroot Halwa
     Origin: Indian
Bird Nests with Jellybeans
     Origin: American
Buttermilk Baking Mix Chiffon Waffles
     Origin: American
Asparagus and Spring Onions
     Origin: British
Bissara
     Origin: Morocco
Buttermilk Baking Mix Pancakes
     Origin: American
Asparagus Tips and Cheese Toasts
     Origin: British
Bitter Ballen
(Bitter Balls)
     Origin: German
Buttermilk Baking Mix Waffles
     Origin: American
Asparagus with Scrambled Eggs
     Origin: British
Black Bean Hummus
     Origin: Cuba
Buttermilk Waffles
     Origin: American
Avga Matia
(Fried Eggs)
     Origin: Greece
Black-eyed Pea Waffles
     Origin: African Fusion
Butterscotch
     Origin: British
Avga me Anthogola
(Eggs with Cream)
     Origin: Greece
Blackberry Cheese Spread
     Origin: British
Byesar
(Puree of Dried Broad Beans)
     Origin: Morocco
Avga Omeleta me Patates
(Omelette with Potatoes)
     Origin: Greece
Blackberry Leather
     Origin: British
Avga Strapatsada
(Eggs with Feta Cheese)
     Origin: Greece
Blackcurrant Cheese Spread
     Origin: British

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Halloween Recipes - The Foods and History of Halloween

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Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Baking Breads with Non-wheat Constituents

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

Recipe Information:

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.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

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...

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.


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