Stuffed Celery Slices

Preparation:
Peel 2 big, or 4 small, raw celery tubers and cut into ½ cm thick slices. Boil up ½ l water with fresh herbs like lovage, marjoram, leek, oregano, parsley, celery leaves, garlic toe, piece of onion (possibly also a bay leaf, salt, and pepper corns). Add the celery slices and steep for approx. 15 minutes (don't cook too softly). Take celery out of the brew and cool. Halve 6 slices (20 dag) of spicy cheese (ex. Edamer, Emmentaler) and place on every second celery slice. Spice the cheese with salt, pepper, and a dash of cayenne pepper, and place a second slice on top. Firmly press the celery slices into freshly ground spelt flour and shortly fry in olive oil.

Baked Potatoes:
Cook ½ kg (fatty) potatoes not too softly, cut into slices, and fry in hot olive oil until they're crispy.

Natural Herb Cream:
Mix ¼ l cream with chopped herbs (dandelion, yarrow, garden sorrel, chives, ribwort, parsley). Sprinkle salt and pepper on a capuchin cress leaf and place next to the celery slices on the plate.