Today I'm going to spotlight another region of my website. This is the European Recipes. Following the release of the African Recipes region of the site I'm now working on the recipes of the continent of Europe:
As you can see, this is only a selection of all European countries and I will be adding significantly more recipes and countries over the next few weeks. These are just the ountries that have the most recipes associated with them, or for which I will be adding a significant number of recipes this week. I've also significantly updated the Celtnet Recipes site so that it now has a proper start page at Cletnet Recipes. This new 'look and feel' will now be gradually transmitted across the entire site.
To whet your appetite, here's a classic German meal of Sauerbraten with Rotkohl and Kartoffelklösse:
Sauerbraten Recipe
4-6 slices bacon
1 beef roast (about 2.5kg)
flour
4 carrots cut into three pieces
4 celery stalks, cut into three pieces
3 onions, halved and separated
240g sour cream
3 bay leaves
salt and pepper, to taste
Cook the bacon in a large metal casserole in the oven oven then transfer to the stove top and add the cleaned vegetables. Allow the vegetables to brown thoroughly.
Make a seasoned four by mixing the flour, salt and pepper. Roll the roast in this so that it's coverd. Remove the vegetables from the pot, add the beef and allow to brown. Once the meat has coloured nicely return the vegetables to the pot, then add sufficient water to cover. Bring to a boil, pop in the bay leaves then reduce to a simmer and cook for about 4 hours. At the end of this time remove the beef and bay leaves. Allow the liquid to cool a little then add the liquid and the vegetables to a blender along with the sour cream. Blitz to a smmth paste then pour this gravy over the roast and serve with Brod Knodel and Rotkohl.
(See the original recipe for German Sauerbraten
Rotkohl (Red Cabbage)
1 onion
1 tbsp of olive oil
1 medium red cabbage
1 apple
juice of 1/2 lemon
3 tbsp of brown sugar
4 tbsp of red wine vinegar
4 tbsp of water
salt and black pepper, to taste
Peel and finely chop the onion and apple then finely shred the cabbage. Heat a large oven-proof saucepan or casserole dish on the hob and sauté the onion in the oil until slightly golden. Stir in the red cabbage and diced apple at this pooint and remove from the heat.
Combine the lemon juice, brown sugar, vinegar, water and salt and pepper and pour over the cabbage mixture. Toss to combine and then cover the dish. Place in an oven pre-heated to 160°C and allow to cook for 2 hours. Serve hot along aside your mainmeal with Kartoffelklösse, or chill to serve with a selection of cold meats and cheese.
(See the original recipe for German Rotkohl)
Kartoffelklösse (Potato Dumplings) Recipe
2 tbsp butter
1 slice white bread diced into 72 equal pieces
45g plain flour + 2 tbsp plain flour
450g potatoes peeled and cooked
1 egg
1 tsp salt
1/8 tsp ground nutmeg
1/8 tsp white pepper
4l water
In small deep pan heat the butter until bubbly and hot, then add bread and fry, stirring constantly, until the bread has absorbed the butter and is browned then set aside.
Combine the 45g plain flour in mixing bowl along with the cooked potatoes, egg, and seasonings. Mixing thoroughly then portion the resultant dough into 24 equal mounds.
Flour your hands with the remaining flour and shape the mounds into balls. Press 3 bread cubes into each ball and seal closed, forming dumplings.
In a 5l saucepan or bring water to a boil then use a slotted spoon to gently lower several dumplings into water (they will sink to the bottom). When the dumplings rise to surface, allow to cook for 3 to 5 minutes longer then remove the dumplings from the water and place on a warmed serving plate as you cook the remaining dumplings.
(See the original recipe for: German Kartoffelklösse (Potato Dumplings)
If you are interested in this recipe, then why not check out my Guide to Spices and their Uses eBook. The eBook itself details 57 of the world's commonest (and not so common) spices and provides you with 233 recipes in 303 pages that cover all the major cuisines of the world and shows you exactly how to use the various spices detailed. Please remember that any proceeds from this eBook go to the One Million People Campaign. Remember that the eBook contains real recipes, many of which you will not have seen before. It's well worth the small donation asked and remember that you will be helping a worthwhile campaign.
All the African recipes on the site (over 800) are currently being edited to put into an eBook which will be the most comprehensive book on African cookery available today. More information on this eBook can be found at African Recipes eBook. The eBook will be avaialble from the second week of October. Again, all proceeds from this eBook go to the 'Help Stefan' Charity campaign.
Please also check out the Celtnet Recipes reviews and notices pages. Here you will find reviews of the many recipe books that I've used in my career as a cook.
All the eBooks on my site, as well as other eBooks and business opportunities are available from my new Celtnet eBook sales and marketing site. If you have eBooks that you would like to market then you can submit a description for your eBook and a link back to your sales page completely free here: Celtent eBook marketing site.
Sunday, 21 October 2007
Saturday, 6 October 2007
Southern Africa (Chicken Curry Potjie Recipe)
Today I'm going to spotlight another region of my website. This is the Southern African Recipes. A summary is presented, as well as recipes from every country in Southern Africa, as follows:
Admittedly, the recipes of Southern Africa are dominated by the cuisine of South Africa. This is partly due to South Africa's economic importance and also due to South Africa's European-influenced traditon of recipe books. As such South Africa's recipes have been written about and most of the country's neighbours have been culinarily ignored as a result.
I do have recipes from all the countries in the list above. But I'm afraid that the recipe below is a South African one mea culpa
To whet your appetite, here's a classic South African recipe for Chicken Curry Potjie:
2kg skinless chicken thighs and/or breasts
3 large onions, grated
5 tomatoes, blanched, peeled and chopped
1 large tin tomato paste
4 generous tsp masala
3 bayleaves
2 tbsp crushed garlic
1 tbsp ground coriander
1 tsp ground fennel seeds
2 large cinnamon sticks
2 tsp salt
2 tsp sugar
1l red wine
6 large potatoes, halved
Fry the onions and garlic in a little oil until soft (but not browned) then add the spices and allow to fry for 2–3 minutes, or until aromatic. Add the tomatoes along with the tomato paste and add a little red wine to form a thick sauce. Allow to simmer for 5 minutes then add the chicken pieces and potatoes with about half the remaining wine. Cover the pot and allow to simmer on low heat for about 45 minutes (check the liquid level regularly, adding more red wine when needed).
About 15 minutes before the dish is ready add sugar to taste, season with salt and black pepper then allow to finish cooking. Serve the stew on a bed of rice (typically rice thas has been steamed in combination with mustard seeds, turmeric and onion flakes).
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
Admittedly, the recipes of Southern Africa are dominated by the cuisine of South Africa. This is partly due to South Africa's economic importance and also due to South Africa's European-influenced traditon of recipe books. As such South Africa's recipes have been written about and most of the country's neighbours have been culinarily ignored as a result.
I do have recipes from all the countries in the list above. But I'm afraid that the recipe below is a South African one mea culpa
To whet your appetite, here's a classic South African recipe for Chicken Curry Potjie:
Chicken Curry Potjie Recipe
2kg skinless chicken thighs and/or breasts
3 large onions, grated
5 tomatoes, blanched, peeled and chopped
1 large tin tomato paste
4 generous tsp masala
3 bayleaves
2 tbsp crushed garlic
1 tbsp ground coriander
1 tsp ground fennel seeds
2 large cinnamon sticks
2 tsp salt
2 tsp sugar
1l red wine
6 large potatoes, halved
Fry the onions and garlic in a little oil until soft (but not browned) then add the spices and allow to fry for 2–3 minutes, or until aromatic. Add the tomatoes along with the tomato paste and add a little red wine to form a thick sauce. Allow to simmer for 5 minutes then add the chicken pieces and potatoes with about half the remaining wine. Cover the pot and allow to simmer on low heat for about 45 minutes (check the liquid level regularly, adding more red wine when needed).
About 15 minutes before the dish is ready add sugar to taste, season with salt and black pepper then allow to finish cooking. Serve the stew on a bed of rice (typically rice thas has been steamed in combination with mustard seeds, turmeric and onion flakes).
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
This list of African regions and African recipes is brought to you in association with the Recipes of Africa eBook. With over 1000 recipes covering each and every country in Africa, this is the most comprehensive book of African recipes available anywhere.
If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.
This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.
Don't delay, get yourself a copy of the Recipes of Africa eBook today!
If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.
This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.
Don't delay, get yourself a copy of the Recipes of Africa eBook today!
Wednesday, 3 October 2007
East African Recipes
Today I'm going to spotlight another region of my website. This is the East African Recipes. A summary is presented, as well as recipes from every country in East Africa, as follows:
To whet your appetite, here's a classic East African (Tanzanian) recipe for Curried Chicken-Banana Soup:
Curried Chicken-Banana Soup
1 x 1.5kg chicken, cut into bite-sized pieces
2 large onions, chopped
4 tbsp groundnut oil
2 garlic cloves, finely chopped
2 tbsp curry powder
1 tbps dried red chillies (preferrably piri-piri) ground to a powder
2 tsp ground black pepper
1.8l chicken stock
2 large tomatoes, blanched, peeled, and chopped
200g grated coconut
2 ripe bananas, cut into 3cm lengths and quartered
Add the oil to a large, heavy, casserole dish and brown the chicken. Once nicely browned remove the chicken and reserve then add the onion and garlic to the pot and fry until soft and lightly browned then add the chilli powder, curry powder and black pepper. Fry for 2 minutes until the spices are aromatic then add the tomatoes, stock, chicken and coconut. Bring the mixture to a boil then reduce to a simmer, cover and allow to cook for 35 minutes.
When the chicken is thorughly cooked remove from the pan, allow to cool a little then strip the meat from the bones and return the meat to the pan along with the bananas. Simmer for 10 minutes, until everything is heated through. Lalde into bowls, garnish with parsley or coriander and serve.
If you are interested in this recipe, then why not check out my Guide to Spices and their Uses eBook. The eBook itself details 57 of the world's commonest (and not so common) spices and provides you with 233 recipes in 303 pages that cover all the major cuisines of the world and shows you exactly how to use the various spices detailed. Please remember that any proceeds from this eBook go to the Help Stefan Refugee Charity Campaign. Remember that the eBook contains real recipes, many of which you will not have seen before. It's well worth the small donation asked and remember that you will be helping a worthwhile campaign.
All the African recipes on the site (over 800) are currently being edited to put into an eBook which will be the most comprehensive book on African cookery available today. More information on this eBook can be found at African Recipes eBook. The eBook will be avaialble from the second week of October. Again, all proceeds from this eBook go to the 'Help Stefan' Charity campaign.
Please also check out the Celtnet Recipes reviews and notices pages. Here you will find reviews of the many recipe books that I've used in my career as a cook.
All the eBooks on my site, as well as other eBooks and business opportunities are available from my new Celtnet eBook sales and marketing site. If you have eBooks that you would like to market then you can submit a description for your eBook and a link back to your sales page completely free here: Celtent eBook marketing site.
- East African Recipes
- Burundi Recipes
- Comoros Recipes
- Djibouti Recipes
- Eritrea Recipes
- Ethiopia Recipes
- Kenya Recipes
- Madagascar Recipes
- Malawi Recipes
- Mauritius Recipes
- Mayotte Recipes
- Mozambique Recipes
- Réunion Recipes
- Rwanda Recipes
- Seychelles Recipes
- Somalia Recipes
- Tanzania Recipes
- Uganda Recipes
- Zambia Recipes
- Zimbabwe Recipes
To whet your appetite, here's a classic East African (Tanzanian) recipe for Curried Chicken-Banana Soup:
Curried Chicken-Banana Soup
1 x 1.5kg chicken, cut into bite-sized pieces
2 large onions, chopped
4 tbsp groundnut oil
2 garlic cloves, finely chopped
2 tbsp curry powder
1 tbps dried red chillies (preferrably piri-piri) ground to a powder
2 tsp ground black pepper
1.8l chicken stock
2 large tomatoes, blanched, peeled, and chopped
200g grated coconut
2 ripe bananas, cut into 3cm lengths and quartered
Add the oil to a large, heavy, casserole dish and brown the chicken. Once nicely browned remove the chicken and reserve then add the onion and garlic to the pot and fry until soft and lightly browned then add the chilli powder, curry powder and black pepper. Fry for 2 minutes until the spices are aromatic then add the tomatoes, stock, chicken and coconut. Bring the mixture to a boil then reduce to a simmer, cover and allow to cook for 35 minutes.
When the chicken is thorughly cooked remove from the pan, allow to cool a little then strip the meat from the bones and return the meat to the pan along with the bananas. Simmer for 10 minutes, until everything is heated through. Lalde into bowls, garnish with parsley or coriander and serve.
If you are interested in this recipe, then why not check out my Guide to Spices and their Uses eBook. The eBook itself details 57 of the world's commonest (and not so common) spices and provides you with 233 recipes in 303 pages that cover all the major cuisines of the world and shows you exactly how to use the various spices detailed. Please remember that any proceeds from this eBook go to the Help Stefan Refugee Charity Campaign. Remember that the eBook contains real recipes, many of which you will not have seen before. It's well worth the small donation asked and remember that you will be helping a worthwhile campaign.
All the African recipes on the site (over 800) are currently being edited to put into an eBook which will be the most comprehensive book on African cookery available today. More information on this eBook can be found at African Recipes eBook. The eBook will be avaialble from the second week of October. Again, all proceeds from this eBook go to the 'Help Stefan' Charity campaign.
Please also check out the Celtnet Recipes reviews and notices pages. Here you will find reviews of the many recipe books that I've used in my career as a cook.
All the eBooks on my site, as well as other eBooks and business opportunities are available from my new Celtnet eBook sales and marketing site. If you have eBooks that you would like to market then you can submit a description for your eBook and a link back to your sales page completely free here: Celtent eBook marketing site.
Saturday, 29 September 2007
Central African Recipes (Mwamba Recipe)
Today I'm going to spotlight another region of my website. This is the Central African Recipes. A summary is presented, as well as recipes from every country in Central Africa, as follows:
To whet your appetite, here's a classic Central African (Congolese) recipe for Mwamba:
1 chicken, cut into bite-sized pieces, 300g beef or lamb, diced (you can aloso use fish)
2 large onions, chopped
3 chilli peppers, mashed to a paste
8 tomatoes, blanched, peeled and mashed
salt and black pepper to taste
oil for frying
Season the meat with salt and black pepper and allow to stand for about 20 minutes. Add a little oil to a large pan and fry the meat with the onions until well browned. Add the chillies and tomatoes and fry for a few minutes then add just enough water to cover the ingredients. Bring to a boil, cover and reduce to a simmer. Cook for about 50 minutes, or until the meat is very tender. Serve on a bed of rice (chicken and mixed meat Mwamba is traditionally served with rice. Beef, lamb or fish Mwamba is usually accompanied by fried palantains.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
To whet your appetite, here's a classic Central African (Congolese) recipe for Mwamba:
Mwamba Recipe
1 chicken, cut into bite-sized pieces, 300g beef or lamb, diced (you can aloso use fish)
2 large onions, chopped
3 chilli peppers, mashed to a paste
8 tomatoes, blanched, peeled and mashed
salt and black pepper to taste
oil for frying
Season the meat with salt and black pepper and allow to stand for about 20 minutes. Add a little oil to a large pan and fry the meat with the onions until well browned. Add the chillies and tomatoes and fry for a few minutes then add just enough water to cover the ingredients. Bring to a boil, cover and reduce to a simmer. Cook for about 50 minutes, or until the meat is very tender. Serve on a bed of rice (chicken and mixed meat Mwamba is traditionally served with rice. Beef, lamb or fish Mwamba is usually accompanied by fried palantains.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
This list of African regions and African recipes is brought to you in association with the Recipes of Africa eBook. With over 1000 recipes covering each and every country in Africa, this is the most comprehensive book of African recipes available anywhere.
If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.
This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.
Don't delay, get yourself a copy of the Recipes of Africa eBook today!
If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.
This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.
Don't delay, get yourself a copy of the Recipes of Africa eBook today!
Friday, 28 September 2007
West African Recipes
Today I'm going to spotlight another region of my website. This is the West African Recipes. A summary is presented, as well as recipes from every country in West Africa, as follows:
To whet your appetite, here's a classic West African recipe for Jollof Rice:
Jollof Rice
1 chicken, cut into bite-sized pieces
450g meat cut into bite-sized pieces
2 onions, finely chopped
1 chilli and 1 garlic clove, pounded to a paste
500ml chicken stock
3 ripe tomatoes, chopped
1 green bell pepper, chopped
1 butternut squash, cubed
800g rice
1 small tin tomato paste
oil for frying
salt, black pepper and cayenne pepper, to taste
Heat 2 tbsp oil in a large pan and stir-fry the meat, in batches, until browned on all sides. Remove the meat from the pan and set aside. Now add the oions and season with salt, black pepper and cayenne pepper along with the chilli and garic paste. Contniue frying until the oinons become tender and translucent. Remove the mixture from the pan and set aside.
Add the stock and 500ml water to a large casserole dish and bring to a boil. Add-in the meat and onion mixture, cover and simmer. Add the tomatoes to the pan used to cook the onions and fry for a minute before adding the squash and bel pepper. Continue cooking until the vegetables are partly cooked (about 15 minutes) then add them to the casserole dish.
Add the rice and tomato paste to the frying pan and cook over very low heat until the rice grains are completely coated in the tomato then add the rice to the casserole and stir into the meat mixture. Cover the casserole and cook on very low heat until the rice is cooked and the meat is tender (about 40 minutes) add more water as required to prevent the dish from becoming too dry. Serve on a bed of rice, garnished with parsley.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
To whet your appetite, here's a classic West African recipe for Jollof Rice:
Jollof Rice
1 chicken, cut into bite-sized pieces
450g meat cut into bite-sized pieces
2 onions, finely chopped
1 chilli and 1 garlic clove, pounded to a paste
500ml chicken stock
3 ripe tomatoes, chopped
1 green bell pepper, chopped
1 butternut squash, cubed
800g rice
1 small tin tomato paste
oil for frying
salt, black pepper and cayenne pepper, to taste
Heat 2 tbsp oil in a large pan and stir-fry the meat, in batches, until browned on all sides. Remove the meat from the pan and set aside. Now add the oions and season with salt, black pepper and cayenne pepper along with the chilli and garic paste. Contniue frying until the oinons become tender and translucent. Remove the mixture from the pan and set aside.
Add the stock and 500ml water to a large casserole dish and bring to a boil. Add-in the meat and onion mixture, cover and simmer. Add the tomatoes to the pan used to cook the onions and fry for a minute before adding the squash and bel pepper. Continue cooking until the vegetables are partly cooked (about 15 minutes) then add them to the casserole dish.
Add the rice and tomato paste to the frying pan and cook over very low heat until the rice grains are completely coated in the tomato then add the rice to the casserole and stir into the meat mixture. Cover the casserole and cook on very low heat until the rice is cooked and the meat is tender (about 40 minutes) add more water as required to prevent the dish from becoming too dry. Serve on a bed of rice, garnished with parsley.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
This list of African regions and African recipes is brought to you in association with the Recipes of Africa eBook. With over 1000 recipes covering each and every country in Africa, this is the most comprehensive book of African recipes available anywhere.
If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.
This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.
Don't delay, get yourself a copy of the Recipes of Africa eBook today!
If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.
This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.
Don't delay, get yourself a copy of the Recipes of Africa eBook today!
Thursday, 27 September 2007
North African Recipes
Today I'm going to spotlight another region of my website. This is the North African Recipes. A summary is presented, as well as recipes from every country in North Africa, as follows:
To whet your appetite, here's a classic Moroccan recipe for you:
Fried Fish with Moroccan Herbs
40g freshly-chopped coriander
40g freshly-chopped parsley
1 garlic clove, minced
2 tbsp freshly-squeezed lemon juice
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp cayenne pepper (or to taste)
5 tbsp vegetable oil
500g skinless firm-fleshed fish, filleted and quartered
plain flour seasoned with salt and black pepper
Add 3 tbsp oil, the leaves and all the spices to a food processor and blend to a paste. Heat the remaining oil in a frying pan, dredge the fish in the seasoned flour and fry in the oil. Cook for about three minutes a side, turning once. Transfer the fish to plates and drizzle the green sauce over the top.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
To whet your appetite, here's a classic Moroccan recipe for you:
Fried Fish with Moroccan Herbs
40g freshly-chopped coriander
40g freshly-chopped parsley
1 garlic clove, minced
2 tbsp freshly-squeezed lemon juice
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp cayenne pepper (or to taste)
5 tbsp vegetable oil
500g skinless firm-fleshed fish, filleted and quartered
plain flour seasoned with salt and black pepper
Add 3 tbsp oil, the leaves and all the spices to a food processor and blend to a paste. Heat the remaining oil in a frying pan, dredge the fish in the seasoned flour and fry in the oil. Cook for about three minutes a side, turning once. Transfer the fish to plates and drizzle the green sauce over the top.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
This list of African regions and African recipes is brought to you in association with the Recipes of Africa eBook. With over 1000 recipes covering each and every country in Africa, this is the most comprehensive book of African recipes available anywhere.
If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.
This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.
Don't delay, get yourself a copy of the Recipes of Africa eBook today!
If you love African food, or are just interested in African cookery, then the Recipes of Africa eBook is a must-buy. You get information about every region of Africa and every African country along with a selection of classic and traditional recipes from that country.
This is a must-get book for anyone interested in food. Learn about a continent that to this day remains mysterious to many people. The recipes presented here are written by someone who has travelled extensively in Africa and who is a published Author. The book is a properly-produce and published eBook and the collection is immense.
Don't delay, get yourself a copy of the Recipes of Africa eBook today!
Wednesday, 26 September 2007
Celtnet Recipes Blog
Welcome to the Celtnet Recipes Blog. This is the companion blog to the Celtnet Recipes website which has been undergoing quite significant changes of late.
The original recipe site grew out of my main Nemeton website almost two years ago now. The Nemeton site is all about the Celtic Gods and ancient Welsh texts and their translations. The texts and aspects of this site covered everything from the late stone age to the late Elizabethan age when the last of the Welsh texts I'm concerned with were written.
Part of knowning and understanding any culture is to understand their cuisines and the kinds of food they ate. As a result I started the Celtnet Recipes to look at the cuisines of the past.
This grew into the following areas of the site:
This covered all the major historical periods and cultures I was interested in, but all the code for the website was hard-coded and even adding a single recipe meant making changes across several hundred pages which severely limited the rate at which new content could be added. All this meant that eventually I had to bite the bullet and go for a complete overhaul and re-design of the entire recipes website. I eventually settled on MySQL as the database and PHP as the programming language of choice and I designed a new database for the entire recipes site. What this meant was that I only had to populate the database with a single recipe and it would be distributed throughout the entire site. Now I could properly devote myself to this site, which was becoming a bit of an obsession for me.
As well as the recipe sections above I now added recipe-associated information:
The growth of the recipe site (it's now over 2000 recipes in total) also meant the the site could cover far more of the world than it could previously. It also meant that the recipes in the Miscellaneous Modern Recipes section was growing more rapidly than any other region of the site which meant that the site had to be sub-diveided even further. This led to the breaking-up of the site into the following regions of the world:
The recipes in the site now cover the entire globe. But I have a very specific focus on Africa an I'll talk to you about that in the next post.
The original recipe site grew out of my main Nemeton website almost two years ago now. The Nemeton site is all about the Celtic Gods and ancient Welsh texts and their translations. The texts and aspects of this site covered everything from the late stone age to the late Elizabethan age when the last of the Welsh texts I'm concerned with were written.
Part of knowning and understanding any culture is to understand their cuisines and the kinds of food they ate. As a result I started the Celtnet Recipes to look at the cuisines of the past.
This grew into the following areas of the site:
- Ancient Recipes
- Brewing Recipes
- Roman Recipes
- Medieval Recipes
- Elizabethan Recipea
- Miscellaneous Modern Recipes
- Welsh Recipes
This covered all the major historical periods and cultures I was interested in, but all the code for the website was hard-coded and even adding a single recipe meant making changes across several hundred pages which severely limited the rate at which new content could be added. All this meant that eventually I had to bite the bullet and go for a complete overhaul and re-design of the entire recipes website. I eventually settled on MySQL as the database and PHP as the programming language of choice and I designed a new database for the entire recipes site. What this meant was that I only had to populate the database with a single recipe and it would be distributed throughout the entire site. Now I could properly devote myself to this site, which was becoming a bit of an obsession for me.
As well as the recipe sections above I now added recipe-associated information:
- History of the Spice Trade
- Guide to Spices and their Usea
- Guide to Herbs and their Uses
- Glossary of Food Terms
- Guide to Wild Foods
- Recipe Articles Pages
- Cletnet Recipes Forum
- Celtnet Reviews Recipe Articles
The growth of the recipe site (it's now over 2000 recipes in total) also meant the the site could cover far more of the world than it could previously. It also meant that the recipes in the Miscellaneous Modern Recipes section was growing more rapidly than any other region of the site which meant that the site had to be sub-diveided even further. This led to the breaking-up of the site into the following regions of the world:
- African Recipes
- Recipes from the Americas
- Arabian Recipes
- Asian Recipes
- European Recipes
- Fusion Recipes
- Indian Recipes
- Oceanain Recipes
The recipes in the site now cover the entire globe. But I have a very specific focus on Africa an I'll talk to you about that in the next post.