According to the National Mark there’s a lot of stuffing going on in November, onions, mushrooms and now celery… although it actually is the simplest of receipts, and could just be a footnote really, a by-the-way, you could do this with celery and Stilton… It would be ideal with cheese bread as a snack! – especially as cheese bread is also very simple – it’s not actually a recipe to make bread with cheese in it…
Two simple November snacks:
Stuffed celery
2 or 3 heads of celery (make sure it is proper English celery with white stems and a lovely strong peppery smell) washed and carefully pulled apart
Stilton
butter
- blend equal amounts of Stilton and butter
- spread the hollow side of each stick with Stilton and butter
- form the celery back into a head so it looks whole (but no doubt a little squidgy)
- serve as it is, but slice into rings for your thrilled guests
Cheese bread
bread, thickly sliced but not too big as they have to be fried in a pan – maybe quarter the slices, crusts cut off
butter
cheese, finely grated
cayenne pepper
milk
- soak the bread in a little milk for ten minutes, then take out and let drain a little
- sprinkle with cheese and season with cayenne
- heat butter in pan (you’ll need more than you think) but don’t let it burn or brown
- place bread and cheese slices in the butter and fry, basting with melted but to set the top
- when the bread is golden (have a peep underneath)
- turn it over to brown the cheesy top
- take from the pan, drain and serve immediately
Lois Elsden 