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Recipe of the Month

Celery, Gruyère and Almond Bake


1 large head of celery, sliced into 2,5cm (1 inch) lengths

300ml vegetable stock

3 eggs

450ml milk

50gr ground almonds

25gr fresh white breadcrumbs

175gr Gruyère cheese, grated

good pinch mustard powder

1 teaspoon paprika

25gr flaked almonds

Salt and pepper, to taste


- Cook the celery in the stock for 15 minutes, until just tender. Drain throughly.

- Beat together the eggs and milk, then stir in the remaining ingredients, expect the flaked almonds. Transfer to a buttered ovenproof dish. Sprinkle over the flaked almonds. - Place the dish in in roasting tin and pour in boiling water to come about halfway up the sides of the dish. Cook in a preheated oven at 160 degrees for about 1 hour until set and golden. - Serve with new potatoes , green beans and baked tomatoes .

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