Celtnet Recipes: Latest Recipe Additions Home Page





Welcome to Celtnet's Latest Recipe Additions Page — Typically I add about 20 recipes to this site every day. This page will allow you to browse through the 100 most recently added recipes on this site (out of over 18000 recipes now listed and categorized here). The recipes listed and linked to here originate on every continent and in every country. Sometimes you will see recipes here on a single theme or from a single country. At other times the recipes will be a completely random selection, depending entirely on what I happened to be working on the previous evening. I guarantee, however, that the recipes presented here will be fresh, and there will be a mix of firm favourites, recipes of my own invention as well as recipes from historical periods and countries that you will not be familiar with.

Each and every recipe here is reviewed, annotated, ammended and updated by me. It takes me several hours each evening to get the following day's recipes ready and uploaded to the database. The I've had to design the site and write all the code for it. It takes me 60+ hours work a week to keep it running. As you can see, I do run advertising here, but the income is not huge and most of it is ploughed back into keeping the site running and into extending. So, if you find this site useful and if you use the recipes from it please consider making a donation. You should also check-out my eBook store where you can find a whole range of recipe eBooks at very reasonable prices.



As well as this page, giving a sampling of the recipes from the site, you can also find selection of the recipes from this site on the weekly recipe selection page of the site. Here you will either find 100 randomly-selected recipes or you will find 100 recipes on a particular theme or celebrating a special occasion. The page is updated every Wednesday morning with 100 new or differently-themed recipes. Why not visit the page to see what you can discover?

I put in the effort here because it allows me to get hold of ancient cookery texts tomake them available freely on the web. Please help me keep going by supporting the campaign... I get over half a million visitors every month. If only 1 in 10 gave 50-cents to the campaign that could help accelerate the process of making these texts available. So please think about making a donation... It will help motivate me to give you more recipes and information for free. Or, why not link to us? Just copy the following code to your website: <a href="http://www.celtnet.org.uk/recipes/">Celtnet Recipes — World Wide Recipes for all</a>.

Alphabetical list of all the latest recipe additions to this site follows (limited to the last 100 recipes added to the database)

Image link to the Christmas Recipes section of the site

Christmas Recipes

Christmas recipes throughout the ages. Classic Christmas foods.


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Suòn Nuóng Xà Ót
(Spicy Grilled Lemongrass Ribs)
     Origin: Thailand
To Make Chocolate
     Origin: British
Groenvyekonfyt
(Green Fig Preserve)
     Origin: South Africa
Rose-scented Geranium Shortbread
     Origin: British
Wedding Belle Cocktail
     Origin: Traditional Cocktail
Lavender Marinade
     Origin: South Africa
Mango Papaya Salsa
     Origin: American
Cat's Eye Cocktail
     Origin: Traditional Cocktail
The Author's Christmas Pudding
     Origin: British
Simple Wheat and Rye Loaf
     Origin: American
Leap Year Cocktail
     Origin: Traditional Cocktail
A German Custard Pudding Sauce
     Origin: British
Frangipane Mince Pies
     Origin: British
Party Special Cocktail
     Origin: Traditional Cocktail
A Delicious German Pudding-sauce
     Origin: British
Locustam et Scillas
(Of Poached Fish)
     Origin: Roman
Karina Cocktail
     Origin: Traditional Cocktail
Wine Sauce for Sweet Puddings
     Origin: British
Locustam et Scillas
(A Dish of Soles with Eggs)
     Origin: Roman
Puff Pastry Mince Pies
     Origin: British
Punch Sauce for Sweet Puddings
     Origin: British
Porcellum Coriandratum
(Suckling Pig with Coriander Sauce)
     Origin: Roman
Tart Cherry Sauce
     Origin: British
Maiden's Blush Cocktail
     Origin: Traditional Cocktail
Porcellum Oenococtum
(Suckling Pig with Wine Sauce)
     Origin: Roman
Pineapple Crisp
     Origin: American
Blue Star Shaker Cocktail
     Origin: Traditional Cocktail
Porcellum Eo Irue
(Suckling Pig with Thick Sauce)
     Origin: Roman
Butter Pie II
     Origin: American
Absinthe Friend Cocktail
     Origin: Traditional Cocktail
Plum and Apple Tart
     Origin: British
Lord Randall's Pudding
     Origin: British
Orange Bloom Cocktail
     Origin: Traditional Cocktail
Barbecued Lamb Leg Steaks with Bilberry Sauce
     Origin: British
Porcellum Thymo Sparsum
(Suckling Pig Sprinkled with Thyme)
     Origin: Roman
Magnolia Blossom Cocktail
     Origin: Traditional Cocktail
Grilled Portobello Mushrooms II
     Origin: British
Porcellum Oxyzomum
(Suckling Pig in Sour Sauce)
     Origin: Roman
Kedgeree Fisherman's Pie with Winter Vegetable Topping
     Origin: British
Dock Pudding II
     Origin: British
Porcellum Lasaratum
(Suckling Pig Seasoned with Laser)
     Origin: Roman
Pea, Salted Yoghurt and Mint Salad
     Origin: British
Mallow Leaves in Oil
     Origin: British
Porcellum Iscellatum
(Sauce for Suckling Pig)
     Origin: Roman
Easter Carrot Cake Cupcakes
     Origin: British
Blackcurrant Caudle Pie
     Origin: England
Porcellum Iscellatum
(Plain Lamb)
     Origin: Roman
Bacalhau à Brás
(Salt Cod with Scrambled Eggs and Potatoes)
     Origin: Portugal
Blue Mallow Tea
     Origin: England
Large Bittercress Sauce for Fish
     Origin: British
Cold Turkey with Potatoes and Anchovies
     Origin: British
Firin Makrna
(Turkish Cypriot Tiramisu)
     Origin: Cyprus
Cheese Salad Bowl with Large Bittercress
     Origin: British
Porcellum Iscellatum
(Kid Goat Seasoned with Laser)
     Origin: Roman
Pickled Bottled Scallops
     Origin: British
White Jambalaya
     Origin: American
Porcellum Iscellatum
(Thrushes, Seasoned by the Throat)
     Origin: Roman
Jellied Cockles
     Origin: British
Creole Jambalaya
     Origin: American
Turtures
(Turtledoves)
     Origin: Roman
Mallow Gin Rickey Cocktail
     Origin: International Cocktail
Vegetarian Jambalaya
     Origin: American
Ius in Perdices
(Sauce for Partridges)
     Origin: Roman
Mallow Gin Thing Cocktail
     Origin: International Cocktail
Chilled Watercress, Large Bittercress and Pear Soup
     Origin: British
Conditum Melizomum Viatorium
(Spiced Honey Wine for Travel)
     Origin: Roman
Blue Fizz Cocktail
     Origin: Traditional Cocktail
Smoked Haddock and Large Bittercress Bubble and Squeak
     Origin: British
The Printer's Pudding
     Origin: British
The Lucky Leaf
     Origin: Traditional Cocktail
Smoked Haddock and Large Bittercress Bubble and Squeak
(Smoked Haddock and Rapeseed Bubble and Squeak)
     Origin: British
The Printer's Pudding
(The Publisher's Pudding)
     Origin: British
Rose Prosecco Cocktail
(Rose Prosecco Champagne Cocktail)
     Origin: Traditional Cocktail
Potage aux Nouilles
     Origin: British
The Poor Author's Pudding
     Origin: British
Cocoa-nut Gingerbread
     Origin: British
Sago Soup
     Origin: British
Small Beef-steak Pudding
     Origin: British
Eggs Royale
     Origin: British
Tapioca Soup
     Origin: British
Ruth Pinch's Beef-steak Pudding
     Origin: British
Faux Eggs Royale Strata
     Origin: British
Rice Soup
     Origin: British
Healthy Smoothie
     Origin: American
A Salmi of Moor Fowl, Pheasants or Partridges
     Origin: British
White Rice Soup
     Origin: British
Healthy Smoothie II
     Origin: American
Almond Shamrocks
     Origin: British
Rice Flour Soup
     Origin: British
Healthy Smoothie III
     Origin: American
Very Fine Raspberry Vinegar
     Origin: British
Stock For White Soup
     Origin: British
Hi-fibre Berry Smoothie
     Origin: American
Stewed Pears
     Origin: British
Sour Fig Conserve
     Origin: South Africa
Hi-fibre Raspberry Smoothie
     Origin: American
Delicious Milk Lemonade
     Origin: British
Rose Geranium Scented Sugar
     Origin: South Africa
An Admirable Cool Cup
     Origin: British
Buttermilk Pudding II
     Origin: South Africa


Site Updates

The Forme of Cury 1390 Cookbook
For the first time the 14th century (1390) English cookbook, The Forme of Cury has been made available on the web in an HTML-based facsimily version with a side-by-side update/translation to modern English. Here you will find all the recipes from the The Forme of Cury cookbook, the oldest cookbook in the English language along with a number of modern redactions.

Grilling and Barbecue Recipes
Summer is here and, for once even the British weather is good. As a result I've extended and improved the Barbecue and Grilling Recipes section with a range of new recipes from across the globe. Here you will find recipes for outdoor cooking from many cultures and places across the globe. Find ideas to make your barbecue interesting and different this year (now includes classic American recipes). Don't forget to marry your barbecue dishes with salads and cold drinks.

Guide to Edibe Seaweeds Added
A new guide to edible seaweeds (sea vegetables, as they are called in the USA) has been added to the site, detailing 11 edible Atlantic seaweed species along with descriptions and links to recipes featuring these plants. This has now been updated with the addition of serrated wrack and associated recipes and now is the time to pick these delicous and nutritious vegetables.

Guide to Edible Wild Mushrooms Added
The guide to edible mushrooms and fungi on the Celtnet Recipes site has been extended with even more seasonal wild fungi and now details 22 edible fungi along with descriptions and links to recipes featuring these wild foods. Now is the time to begin foraging for these delicious wild foods.

Duck and Goose Recipes
With the Yuletide season upon us, and now only a week away, a new section of classic, traditional and global recipes incorporating duck and goose and primary ingredients has been added. This supplements the site's collection of Christmas Recipes and provides new ideas for cooking waterfowl.

Recipes for Stuffings and Forcemeats
With Thanksgiving and Christmas fast approaching, the decision has to be made to split the condiment and jams recipes into sections. The first one of these is the stuffings and forcemeats page that gives recipes for stuffings from across the globe and for different kinds of fowl. This supplements the site's collection of Christmas Recipes and provides new ideas for stuffing Christmas meats such as turkey, goose and pork.

Recipes from Algeria
As part of this site's North African Recipes section, the list of Algerian recipes has now been extended so that there are over 60 traditonal recipes available.

Recipes for Condiments
With Christmas only a week away, the condiments section of the website has been split away from the jams and sauces pages. In modern usage, a condiment is relish, sauce or seasoning added to food to impart a particular flavour that complements a dish. Condiments include salt and black pepper (or flavoured variants thereof), sauces and ketchups, pungent accompaniments such as horseradish and chilli sauces or salsas, relishes and chutneys. This supplements the site's collection of Christmas Recipes and provides new ideas for stuffing Christmas meats such as turkey, goose and pork.

Recipes for Preserves and Chutneys
With Christmas only a week away, the preserves, pickles and chutneys section of the website has been split away from the jams and sauces pages. These are all methods for preserving fruit and vegetables, typically in vinegar flavoured with spices for storage over winter. Many such preserves, most notably chutneys and spiced preserves, are used during the Christmas and Festive period. As a result, this section supplements the site's collection of Christmas Recipes and provides new ideas for stuffing Christmas meats such as turkey, goose and pork.

Recipes and Cookery Articles Section
As a continuation of our efforts to make the Celtnet Recipes site the premier site for recipes and recipe information, we have now added a new recipe and cookery articles and reviews section to the site, were you can submit your own recipe articles and writings as well as seeing some of the best recipe writing on the web.



Couldn't find what you were looking for? Search the web:



The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

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.

The Keurig B60 Brews K Cups Fast

By Jenny Tompsona | Published 2011-12-21 10:54:20 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig b60 coffee maker is used to brew k cups. These produce fresh coffee every time.

Bar Terminology and Bar Lingo - Bar Terms Every Good Bartender Needs To Know

By Reese Richards | Published 2011-11-15 16:14:14 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Just like every profession in the world, bartending has bar terms and bar terminology that every good bartender needs to know in order to perform their job well. If you're not 'up' on the bar lingo, you'll have trouble taking orders from customers who are 'in the know'.

The Advantages Of Drinking Organic Coffee

By Ray Forrest | Published 2011-11-29 12:55:16 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There has been a great deal of organic foods being presented on the market recently, and organic coffee happens to be one of the most appealing. The food industry has been actively answering the high demand for this type of product lately. Even though this kind of coffee comes with a bit of a higher price, it is well worth the extra cost.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

The Top 10 Most Popular Brands Of Coffee

By Ray Forrest | Published 2011-12-03 04:35:41 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Coffee is a popular drink that is rich in caffeine, and its taste is instantly recognizable for its invigorating effect. Basically, coffee is made from the seeds of a tropical tree. There are so many different brands of coffee that have become well known all around the world. When it comes to coffee, you will never be short on options.

Stainless Steel Cookware - What Is The Fuss All About?

By Nik Aleksandrov | Published 2011-12-01 18:04:34 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Why is stainless steel cookware superior? While it is not truly "stainless" it has an extremely high resistance to stains, to corrosion and to rust which makes it not only very low maintenance but very often preferred over others.

How To Roast Coffee

By Ray Forrest | Published 2011-11-28 05:52:45 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

In all actuality, coffee begins as a fruit that is bright red in appearance. However, you cannot simply make coffee directly from this fruit. As a matter of fact, there are several stages that this fruit goes through before it is transformed into coffee beans.

Everything You Need To Know About Organic Coffee

By Ray Forrest | Published 2011-11-24 06:51:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Natural foods are otherwise known as organic foods, and they are produced strictly through natural methods rather than modern synthetic processes. When it comes to organic foods, there are many different options that have become widely popular worldwide.


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