Oven celery – Wrap the celery and the peel tightly in aluminium foil and cook in the oven at 200°C (top/bottom heat) for about 2 hours until soft. Cut the cooked celery into thick slices and separate the peel. The celery wedges with coarse sea salt from STAY SPICED ! season and drizzle with a little olive oil.  

Cheese cream – Debark the Taleggio and cut into cubes. Heat the cream in a saucepan. The cheese cubes, the STAY SPICED ! Kasnocken spice and the STAY SPICED ! Add pepper mixture black gold. Heat everything together while stirring until the cheese is melted and the cream is bound.

Marinated apple – Wash the apples, quarter them, remove the seeds and slice them thinly with a fine planer. Wash the Trevisiano, remove the stalk and separate the individual leaves. For the marinade, mix the light balsamic vinegar and a little olive oil and season with the grated peel and juice of a lemon. Marinate the apple and trevisiano with the marinade for 10 minutes.

Serving – Arrange the celery wedges on plates and cover with the hot cheese cream. Lightly flame the celery. Spread the marinated apple and Trevisiano on top and spread plenty of roasted, chopped walnut. Finally, garnish with fresh cress and some STAY SPICED ! Sprinkle Kasnocken spice over it.