[Growster...]

Back in the early nineties, Family Growster would plough forth to various spots in France for the cheap, but lovely holiday, cheap but lovely wine, etc, and when the destination was beyond several hours driving, we'd stop off - for family habitual reasons, at a Campanile Hotel, wherever we wanted to go. We liked what they did - most times.

In several of these, over the years, the franchised owners displayed varying qualities in their buffet lunches and dinners, ranging from the pretty normal and uninspired, to the fantastic like at Blois and, believe it or not, Calais.

Because back then the menu was up to the owners of the hotel to do what was best for their business, they had a free rein on what was served up, and Family Growster would readily enjoy the 'included' carafe of wine with every table setting, and usually much more...

And for years, we would enjoy these comestibles, but there was often one particular buffet dish which was never explained, and which we tried and loved, and attempted to work out what it was, and what it was made of.

We never found out!

Recently, since 'Patch Growster' appeared on the diary for next year, we've been planning what to grow. We love celery, and Waldorf Salad is an occasional welcome, especially with our own apples. I tried growing celery years ago, and frankly got fed up with the fiddling about and having to nurture every single stem, and it's only recently that we decided that we'd give celeriac a try next year.

And guess what, just reading Hessayon's book today, he mentions a French recipe for...

...Yup, 'Celeri-rave a la remoulade'!

And now, checking back, Argyllie did a post on it a year back!

We're delighted to see this in writing, and thanks Argyllie; were on the case, (well we will be next year), we're just having a dry run with julienne celery to get the idea, and don't care what it looks like!

[sunshineband]

As long as you peel out thos elong celery strings with a potato peeler, it should have  a lovely texture as well as taste good too 

PS Let us kow as I have masses of celery 

[Growster...]

As long as you peel out thos elong celery strings with a potato peeler, it should have  a lovely texture as well as taste good too 

PS Let us kow as I have masses of celery 

Mrs Growster has fixed me with a steely eye to make sure I do this KC!

I may be some time...

And I'll tell you what it works like as well!

[arugula]

Its not my own recipe  , but it really is worth making! 

[sunshineband]

As long as you peel out thos elong celery strings with a potato peeler, it should have  a lovely texture as well as taste good too 

PS Let us kow as I have masses of celery 

Mrs Growster has fixed me with a steely eye to make sure I do this KC!

I may be some time...

Thanks.. I look forward to it (and thank you Mrs G as well   )

And I'll tell you what it works like as well!

and Argyllie, you did bring this favourite to our attention though, so ta to you too 

[Yorkie]

I assume this is the said recipe? 

http://chat.allotment-garden.org/index.php?topic=67611.0

[sunshineband]

Blimey that's four thank yous in one thread I've done now 

One to you too  now Yorkie, I mean 

[arugula]

I assume this is the said recipe? 

http://chat.allotment-garden.org/index.php?topic=67611.0

That'll be the one. 

[Growster...]

Well KC, and of course, Argyllie, the one we made tonight was marvellous, and although it was from Twonksco celery, (we just don't bother trying to grow the stuff, there's too much hasstle),  we found that a few stripped stems of celery, a dollop of grain mustard, and another dollop of Twongos mayo, just made a huge add-on to Mrs Growster's Tartan Cackleberries, which are probably the best one could ever dream of...

So there you have it!

Another satisfied customer, thanks to Argyllie, and KC as well...

[sunshineband]

We do grow celery so will have a go at this after my next plot visit.

Thank you (Oh my  ... another thank you on this thread  )

[Growster...]

Well, it reverted to Waldorf this evening KC, but still has the crunch etc...