Posts Tagged ‘Gastronomy’

14 Jul

Ice Cream of the Year Competition 2022 – Final

Posted by www.rollinginbudapest.com in Uncategorized. Tagged: , , , , , , .

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This year, the award of the Hungarian Confectionery Industry Association was presented for the 25th time, and just as in the previous years, the ceremonial award ceremony and press conference was held at Zila Cafe and Krisztina Confectionery @ Budapest.

A total of 74 ice creams entered the Ice Cream of the Year competition in four categories this year. There was no mandatory taste this year, the aim of which is to promote classic and traditional high-quality artisanal ice cream, nothing set limits to the creativity of the contestants. This year 12 ice creams made it to the finals in the handicraft categories, which the contestants had to make in the presence of the jury. 27 ice creams competed for the places in the category of raw material producers-distributors.

Before and after the ceremony, were also available for tasting the finalist ice creams of the craft categories, 27 competition ice creams of the company category.

The aim of the competition is to promote traditional, high-quality artisanal ice cream, so that the Hungarian confectionery can offer its guests even better quality ice creams, thereby creating a demand among people for healthy and high-quality, artisanal products. This year, it was possible to enter again in the “Free” category, with ice creams that cannot contain added sugar, gluten, lactose, or milk protein. These ice creams are becoming more and more popular among guests with conscious nutritional needs and guests with various food intolerance.

Competition ice creams could only be made with natural basic and additional ingredients, flavored and decorated exclusively with self-made dressings. This year, the “M – Free” category was announced again, in which competitors could enter ice creams free of added sugar, gluten, lactose and milk protein.

Árpád Szűcs, the chairman of the professional jury,said: “They sought balance and creativity in fixtures and decor. The reason the sky high price 500HUF is increasing – along with many other products the price of raw materials, their lack in many cases, or the lack of labor. In addition, according to the current regulations, ice cream in cones must be sold with 27% VAT, which means a great burden on the operation of pastry shops and ice cream parlors.”

Anyway, no doubt and regardless to the high price of ice cream within rich yummy flavors has no individual age limit when it comes to different yummy melting flavors that’s for sure.

Members of the professional jury of the company category:
Ádám Pataki (Pataki Confectionery, Érd), jr. Pál Sulyán (Sulyán Cukrászda, Veresegyház, László Zila (Zila Café, Budapest)

Jury members of Professional Organizations:
Tamás Fekete (BTSZ), János Garaczi (First Hungarian Order of the White Table), István Knezsik (Auto Grand Coalition), László Kovács (MVI), András Krivács (MNGSZ), Ágnes Nagy (Magyar Ízek Utcája), László Németh (IPOSZ), Septe József (Hungarian Bakers Association)

Members of the professional jury: László Balogh (Artisan Confectionery, Gyula), Angéla Baracskay (creative pastry chef, Budapest), Eszter Gerő (Sütizz Confectionery, Budapest), Árpád Szűcs (a table! Boulangerie-pâtisserie, OJO ICE, Budapest), Balázs Erdélyi (professional president, MCI , Budapest)

The members of the Audience jury were: Antónia Erős (presenter, founder of the Egy Csepp Figyelem Foundation), Armand Kautzky (Jászai Mari award-winning actor), Enikő Tóth (actress), Krisztina Trisczuk (national team handball player), Luca Vajda (finalist of the Kitchen Chef show).

In the extremely strong field, the following results were announced by the press ice cream presenter: “I.” category: pastry shops, artisan ice cream makers’ competition. Artisanal ice creams can be entered into this category with natural base and additional ingredients, in the case of milk ice creams with a cooked base, and exclusively with self-made toppings, pastes, and decorations, made in accordance with the traditional technological sequence.

Gold medalist and winner of the Ice Cream of the Year traveling cup: Zserbó Szőke – Norbert Dobó – Füredi Fagyizó from Balatonfüred.

Silver medal: Lazy berry – László Ladányi – Ladányi Cukrászda
from Szeghalom. Bronze medal: Pumpkin raspberry – Ádám Novák and Rita Elek, REÖK Kézműves Cukrászda from Szeged.

“M-Free” category: pastry shops, artisan ice cream shops competition:
Gold medal: Plum black tea – Dávid Wilheim – Pingvin Ice Cream Parlor and Confectionery from Balatonmáriafürdő. Silver medal: Very good – Ágnes Böröczky-Asztalos – Margaréta Fagyizó from Balatonszemes.
Bronze medal: Chocolate coconut sorbet – Ferenc Reif – Dock Cukrászda fom Polgárdi.
“C” category: competition of raw material manufacturers and distributors
Gold medal: Plum almond with crunchy granola – Attila Rétfalvi – Master Martini Ltd. Silver medal: Conselice – Attila Rétfalvi – Master Martini Ltd. Bronze medal: Wind of Balaton – László Nagy – Békás Ltd.
“C/M-Free” category: competition of raw material manufacturers and distributors:
Gold medal: Currant poppy ice cream – Róbert Cseri – KEN Carpathia Ltd.
Silver medal: Sugar-free black currant – Norbert Szabados – König-Units Ltd. (FABBRI). Bronze medal: F – Attila Rétfalvi – Master Martini Ltd.

Special prizes – Audience prize: Bella serrata – Péter Benkő – IREKS-Stamag Ltd.

Special prize for professional organizations: Hazelnut yuzu raspberry – Éva Heléna Marsa – Vanília & Gelarto from Nagykőrös

First Hungarian Order of the White Table Special Award: Tropical Garden of Eden – Jenő Vadócz – Promenád Café from Balatongyörök … Last but not least congrates to all participant confectionery members listed a/m … Anyway if would have had a golden medal to give to Jenő Vadócz for his bombastic tasty of fruits ice cream I would surely have… really made me feel in the Garden of Eden.

Riport & Snaps: Aggie Reiter

1 Jun

Take a Visit to “Tata Patara 1597” Turkish Historial Festival

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In 2022, the “Tatai Patara1597” Turkish Historical Festival will be held for the 14th time  between

June 3-4-5.

The visitors can see the age of fifteen years of war and especially the siege of Tata in 1597.

It is a real historical event, the first deployment of a military technology innovation that gained international recognition in its infancy, and last but not least, the “Hungarian invention”. It is one of the most prestigious festivals of the Turkish era, not only in Hungary, but also in Europe. The basic idea drawn from the past of Hungarian military history also motivated the selection of strategic partners, the Kuny Domokos Museum, the Tatabánya Museum and the MH 25 Klapka Rifle Brigade.

Held in an authentic historical environment, the festival offers the opportunity to organize a large-scale series of events, where, in parallel with the recollection of contemporary military art and the life of the end, exemplary cooperation and moral values ​​- such as heroism, camaraderie, patriotism, faith, friendship, perseverance – which strengthened the co-operation against the Turkish conquerors, the protection of European Christianity, and which must continue to guide us today.

The aim of the historical festival is to present the livelihood and everyday life of the 16th century, striving for historical fidelity in all its details, the way of life and struggle of Christians and Ottoman occupiers, and the after-effects of forced coexistence. All this in an interactive way, involving visitors not only as spectators but also as active participants. With the spectacular demonstrations, military camps, lifestyle demonstrations, duels, programs, exhibitions and castle tours of the camps and the Hungarian village and harem operating as a “live exhibition” with the participation of 250-300 Hungarian and foreign military traders, based on a scenario developed by a military historian. offers a comprehensive program for those interested in military history or history, but may be of interest to any age group. During the entertainment programs, the visitor acquires authentic knowledge about the history of the Turkish era almost unnoticed. The war events are presented in the original Turkish sites, in the Turkish-era defensive system of the Tata castle, in the moat. Our permanent venues are the Tata Castle and the Castle Square, as well as the lakeside part between them to the Esterházy Riding School.

The Yunus Emre Turkish Cultural Institute in Budapest will continue to support our event this year with traditional Turkish folk music, a bazaar, coffee and tea tasting, games and new exhibitions with the participation of Turkish artists. Among our cooperating partners, we can greet and get to know the Turkish Representative Office of the Turkish Council, and the Gül Baba Türbéje Heritage Protection Foundation will arrive with an independent program.

Visitors can see the age of fifteen years of war and especially the siege of Tata in 1597.

Four battles can be seen by the visitors:

Saturday morning … The presentation is in the XVI. It brings to life the moments of Turkish-Hungarian border life at the end of the 19th century. They can see the punishment of the Hajduks by the plundering of Turkish plunderers who violate the camp order, the duel from the challenge to the victory of the champion, the miserable fate of the prisoners and finally the flames of war are released and their forces are measured in a spectacular battle.

Saturday night … In the courtyard of the castle, the preservers of the tradition present the XVI. the end of the century. We can learn about the history of the construction of the castle and the events of the tragic year of 1594, when after the unsuccessful siege of Esztergom the Christians lost Tata and many other castles, which resulted in the prosecution of the captains sending the castle. The story is evoked by texts written on the basis of contemporary letters and chronicles, colored with appropriate music.

Sunday morning … The demonstration shows the cunning attack of the Turks when they want to take advantage of the turmoil caused by setting fire to the camp. However, the hearts of the Christians are in place and the disciplined soldiers will soon overcome the turmoil and disrupt the attackers with the fire of cannons and rifles.

Sunday afternoon … In the courtyard of the castle we summon the famous firecracker attack of Count Miklós Pálffy in May 1597. Based on the count’s former victory report, they can learn the story of the attack, which the traditionalists present in a spectacular siege scene. The patara pops and at the end the Hungarian flag is placed on the ridge of the castle.

Tickets are available at the spot during the festival.

Recommender: Aggie Reiter

23 May

City Founders’ Day – National Strudel Festival – Slovak Style Wedding @ Kiskőrös 2022.

Posted by www.rollinginbudapest.com in Uncategorized. Tagged: , , , , .

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During last week-end enormous crowd of visitors gathered at Kiskőrös to be present at the City Founders’ Day and the National Layers Festival.

The event of the program series started at the Sándor Petőfi Cultural Center on Friday at 5 p.m. In the evening, the musical Lord of the Wilds from the creators of the Tesla show was on the main stage. The day’s progam ended with the Rádió97 party disco in Pozsonyi Street.

On Saturday, 9 a.m. on the Pozsonyi Street came the Wedding cooking competition with Chef Lázár, the results was to be announced at 1 p.m. László Domonyi – Mayor of Kiskőrös, officialy open the series of events on the main stage at 11.30 a.m. The main program of the day was the wedding presentation of Slovakia. Those interested could take a look at the behind-the-scenes of the hustle and bustle preparation at several locations. At 2 p.m. on the Petőfi Square, at the groom’s house and at the same time in the Slovak Country House, the bridal house. The visitors could see the mood of the young people preparing to get together.  At 3.30 p.m. the priest held blessing to the young party in the Lutheran church. The a gala dinner started at 6 p.m and a wedding party took place in the main square. Thereafter followed the street ball with Lali & Nani, music TV singers, and a concert at the Birds band at 10 p.m.

The next day, on Sunday, 8.30 a.m. many people were on the spot at the opening of the National Strudel Festival at the main stage. The strudel making and tasting ended at 1 p.m. with the participation of the Slovak and neighboring settlements in Hungary. From 1.30 p.m. to 3.30 p.m. there was musical and dance events on the main stage, following the award ceremony of the Kiskőrös City Wine Competition at 3.30 p.m. The show continued with the Dívák show participating with Enikő Détár, Nelly Fésűs and Judit Ladinek, and from 5.15 p.m. the concert of Imre Rakonczai. The ceremony ball ended and at 8 p.m. concert was given by Fenyő 75.

Update: Aggie Reiter

17 Feb

Annual Pancake Day – February 16.

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In Anglo-Saxon countries, the Pancake Day is celebrated each year – February, 16.
Hungarians need not have to have Pancake Day once a year … they have pancake day every day of the Year.

One of the most yummy pancake throughout Hungary is made with fillings: chocolate-orange-walnut. This is deeply loved by sweet-toothed lovers. No wonder the success of sweets is understandable: one’s appetite comes from the very sight, and the taste is simply heavenly with this traditional Hungarian delicacy.

Be the Queen or the King of making this Traditional Hungarian Pancake:

Ingredients (for 10 pieces):
2 eggs, 240 g flour, 300 ml milk, 300 g soda water, a pinch of salt and sugar, 300 g walnuts, 120 g granulated sugar, 80 g milk, 10 g raisins, a pinch of cinnamon, grated orange peel, 300 g dark chocolate, 300 g cream, 50 g rum.

Preparation:
Mix the eggs, milk, sugar and salt with a whisk, add the flour and stir until lump-free.
Adjust the density of the dough with sodawater (or water with gas) – most similar to dilute sour cream – and let it rest for half an hour.
An oiled, approx. Heat a pancake oven 20 cm in diameter, pour in approx. 1/3 cup dough so that it evenly coats the bottom of the pan.
Twirl it around to be laying equally. After baking for about 20 seconds, turn the pancakes over and bake them ready. Fry the walnuts dry, then grind half of them finely and the other half coarsely. Pour in the other ingredients, bring to a boil and then boil the nuts. Start heating the cream, add the chocolate and melt in it (carefully, being careful not to boil), then stir until smooth and add the rum.
Fill the pancakes with the walnut filling into a triangle shape or may roll them up, then serve with chocolate sauce and sprinkle with powdered sugar. Whipped cream on the topping can also enhance the heavenly Desert.

© Aggie Reiter

21 Dec

Adding Tips & Hints to Festive Duck Leg – Seasoning, Baking, Confidental, Extras

Posted by www.rollinginbudapest.com in Uncategorized. Tagged: , , , , , .

Continuing an additional miracle in roasting duck leg which is crumbly that it melts in your mouths

One of my favorite dishes for the upcoming holidays is the duck steak, quite precisely the roast duck leg, which has red-crispy skin, but its flesh is so crumbly that it melts in our mouths. To achieve this perfect texture, it doesn’t take much to be aware of all the ins and outs of roasting duck meat with the a little trick. Here are a couple to keep in mind what are these!

Seasoning:
Never miss the seasoning of thighs in the first step … need big-grain salt and freshly crushed pepper, nothing else. Mix the two together and rub the duck leg around it thoroughly everywhere, thoroughly. May even do this the night before and let the thighs stand in the fridge until baking.

Baking:
The most common mistake most people make while roasting duck legs is to fry the meat at a high temperature for less time than necessary. In this case, it will not be crumbly inside, but hard, chewy.

We can act in three ways … Bake high to lower! Place the meat in the baking dish so that the thighs do not touch each other, and then add the garlic and onion cut into larger pieces. Some folks even add bay leaves and others thyme or rosemary to the meat.

If it is made for 3-4 people, then having 4 duck legs, pour at least 3 deci of water under them. First bake at a very high temperature (220-240) for 15 mins, then lower the temperature to 150 degrees and bake for at least 1.5-2 hours. The thighs are good if the flesh is crumbly and soft on the inside, but it is already crispy on the outside and the fat has escaped from it.

Confidential:
It’s an old procedure with a very urising and trendy sound that can scare many away, as long as it’s what makes duck meat (not just) really crumbly, buttery and juicy. The essence of confit is to roast the duck in plenty of fat for a long … very long time at a low temperature. The fat used in the confit essentially protects the duck from drying out, but if wish to save time, the end result will be tough again.

Before placing it in the baking sheet, fry the thighs, starting with the skin, in a frying pan, at a high temperature. They can then go to the baking sheet and pour the previously melted fat over it. Choose a baking sheet that is large enough so that the meats don’t touch each other and the fat completely covers them! Roast the duck legs at 100-120 C degrees for at least 4 hours. If lower the temperature, need to increase the baking time. When done, remove it out of the fat. Can also toast the skin on a baking sheet, but can even toast the top in another dish in the oven.

If the duck is older, the frying time may increase further. So be sure to test it before taking it out of the oven. Insert a meat needle or fork into the thickest part of the thigh. If it easily penetrates it, it’s done.

Extras: An additional miracle of roasting duck leg is duck fat, which have already written about being one of the healthiest animal fats and the other being a crumb fired from sliced ​​skinned duck skin.

© Aggie Reiter

21 Dec

Holiday Duck Trousers with Red Wine Symptoms – Ünnepi Kacsacomb Vörösboros Meggyel

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Receipt – Preparation time: 90 min … For 6 persons

Ingredients: for the duck: 6 fattened duck legs, large grain salt, pepper, 2 teaspoons brown sugar, 1 head onion, 10 cloves garlic, 2 tbsp fresh ginger or, 1 teaspoon ground ginger, 3 squeezed oranges or 3 dl orange juice, 1 branch rosemary, 1 nutmeg flower, 2 nutmeg flowers, 2 nuts.
For cherries: 1 bottle of pitted cherries compote or 40 dkg frozen cherries, 1 pinch of salt

Cooking: The duck legs are cleaned, shaped, then rubbed with salt, pepper, brown sugar and left to stand until the other ingredients are prepared.
Peel the onion, garlic and ginger and cut into rustic pieces. Squeeze the orange juice into a deep baking sheet, then place the duck legs on top and arrange the onions, ginger, and rosemary around it. The fat is analyzed on a crab, then the baking sheet is covered with aluminum foil and we bake it slowly, at 90 degrees for 8 hours or even overnight, and we confit it in a technical language. When the time is up, we take the duck legs out of the fat with a shovel spoon, on a baking sheet that we want to bake and let it cool down. We can even put it in the fridge and only finish it fresh in the next 1-2 days.

When the time comes to eat, take the baking tray out of the fridge and simply put it in the oven at 200 C degrees and bake it crispy, then eat it fresh!

For the Holiday Duck Trousers with Red Wine Symptoms – Ünnepi Kacsacomb Vörösboros Meggyel, the canned sour cherries are filtered or the frozen sour cherries are thawed and then inspected one by one to remove the seeds. Boil the cherries with salt, pepper and red wine. The starch is mixed with a little water and quickly added to the sauces to thicken it.

When done, remove from the heat and butter and stir in the honey. It can be consumed immediately or reheate.

To be continued with Tips and Hints

 © Aggie Reiter

20 Dec

Floating Island – Madár Tej – Hungarian Deliciousness Creamy Dessert

Posted by www.rollinginbudapest.com in Dinning, Gastronomy, Herald News for Hungarians who speaks English!, India, Travel around Traditional Hungarian meals. Tagged: , , , , , , , , .

This is another famous and classic easy recipe among Hungarian families.  

The Hungarian “Bird’s milk” – “Madártej” is a vanilla custard containing foam dumplings whipped from egg whites, and originates from France. In 1834 this sweet dessert made from milk and eggs made its way to Hungary as deeply loved delight for sweet tooth individuals.

Bird milk is an imaginary name, more than probably a wandering term that originally referred to an imaginary food (its history dates back to antiquity).

The word bird milk has appeared with different names in many European languages since the middle of the 18th century. The Hungarian name as Bird’s milk – Madártej is known in the world having named differently …

The dessert made its success all through the Continent. It can be found in almost all the countries in Europe and even in India … e.g. “Oeufs á la neige” – (eggs on the snow) or “Ile flottante” – are often available in French bistros. The floating islands are known by the English speakers and also for Spaniards. In addition to us, the Romanians also follow the bird’s milk line. The Austrians go on calling it canary milk “Kanarimilch”. In India, “Rasmala” is made without eggs and cardamom, which is also flavored with pistachios and saffron.

Receipt – Ingredients – for 4 person – peparating time: 20 mins.


For the basic cream … 6 eggs separated, pinch of salt, 150 g sugar, 1 liter milk, 12 g vanilia sugar (1 packet), 3 tbs flour, 10 dkg raisins Instead of the 1 packet of vanilla sugar or a little aroma, if possable choose 1 real vanilla stick, it’s worth it, it gives the bird’s milk a yummy taste.

Step-by-step Cooking … Meringues beat egg whites with a pinch of salt until soft peaks form. Add 3 tbs of sugar and beat until stiff. Bring half of the milk and scraped seeds of vanilla stick to boil in a large pot, then reduce to a simmer. Scoop up egg-sized peices of beaten egg white mixture and gently slide into the simmering milk. When the meringues rise, carefully turn them and cook on the other side. (about 1 min. egy side) Set then after aside.

For the vanilla sauce … add the rest of the milk into the pot and let it start to simmer again. Mix the yorks with the remaining sugar and flour. Add the vanillia suger to the simmering milk. Remove from the heat, pour slowly – ladia-by-ladie – into the york mixture, whisting constannly. Then pour the mixture in the warm milk. Add thróe raisin Place the pot back on to the heat and cook over low heat until the sauce sóbegins to ticken.

To assemble and serve, spoon meringues into a glass bowl. Pour the vanilla souce on top sprinkle with raisins. Best is when cold, so store in the fridge for a while before serving, but maybe in between someone has discovered it and many are missing. Then off you go it only take 20 mins to get this yummy dessert ready again.

© Aggie Reiter

26 Nov

Hungarian Home Made Appetizer – Ham Cream – Pâté – Sonkakrém Pástétom

Posted by www.rollinginbudapest.com in Budapest - Hungary, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!. Tagged: , .

A great appetizer, may serve with thinly sliced brown bread, crackers or chips.

Served for 4 persons- Preparing time 15 mins.

Ingredients: 25 dkg cubbed smoke ham or Prague-style (if available), 10 dkg butter, 6 tsps sour cream, 2 tsps finely chopped onion, 2 tsps mustard, a drop of tomatoe pasta on top,salt, pepper.

Preparation: Fry the onions in oil, remove from the heat, sprinkle with paprika, dissolve in a little water and fry back on its fat. Stir in the ham into strips and chop it together with the butter in a shredder and melt with a little water and simmer (about 20-30 minutes). Then add the sour cream, mustard, a pinch of salt and pepper and let rest to cool down in the fridge for one hour. Very delicious breakfast to start off the day with a toast or two, hard boiled eggs and fresh vegetables. Indeed may enjoy this home-made appetizer anytime of the day … can spread it on sandwiches, snack or enjoy the smooth taste even as an afternoon dip. For dieters, recommending with a slice of wholemeal toast with this yummy Hungarian pâté. 

© Aggie Reiter

24 Nov

Hungarian Home Made Appertizer – Chicken Liver Cream – Pâté

Posted by www.rollinginbudapest.com in Uncategorized. Tagged: , , .

 

Wish to have something less artificial tasting … try Chicken Liver Cream – Pâté and serve with thinly sliced brown bread, rye crisp,  crackers,  garlic toast or chips.

Spreads are in great fashion … creamy pâtés are suitable for cold dishes,  appetizers, but a pâté sandwich is also a perfect solution for breakfast or dinner.

An excellent appetizer recipe is so easy and quick to make.

Recipe for 16 servings – Preparation time: cca 20-30 mins.

Ingrediens: ½ cup unsalted butter, 1 onion soup cube, ¼ cup white wine, 50 dkg chicken livers, rinsed and trimmed, 10 dkg. cream cheese, ¼ cup water, fresh garlic crushed or garlic powder to taste.

Preparing:
In a skillet, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. May season to taste with onion and/or garlic powder, Chilly for taste.

© Aggie Reiter

 

1 Nov

Favorit One For The Day – Chicken Breats Dubarry with Rice – Dubarry Csirkemell Rizzsel

Posted by www.rollinginbudapest.com in Dinning, Herald News for Hungarians who speaks English!, Travel Around the World with Traditional Hungarian flavors. Tagged: , , .

Chicken Dubarry aka Chicken Cauliflower Casserole one of the most comforting meals ever!

A food that is really popular with Hungarians. Dubarry chicken breast is one of my favorit foods. Simple, lively, elegant, and very delicious. If you haven’t already tasted it then give it a try now! Simple and great lunch idea made from cauliflower and chicken breast.

Serving  for 4  – Preparation time 30 mins –  Baking 30 mins.

Ingredients: 2 pieces, cca 1 kg of chicken breast (whole, fillet), cooking oil, 1 kg cauliflower, salt.

Cooking cauliflower: The cleaned, washed, cut off the cauliflower tubers from the stem, wash them, and place the rose-picked cauliflower in mild hot salted water. Cook them until soft in cca 20 mins. Then filtered, drained and allowed to cool.

Cooking chicken breast: Meanwhile cut the chicken breast in half, remove the tendons, then slices and chop them. Add a little salt to the meats. Turn both sides into the flour and fry suddenly with alittle oil. Place the meat slices in a baking tray or fireproof bowl greased with a little oil.

At this point can start preheating the oven to  r, 250 ml milk, 5 tbs sour cream, salt, white pepper, 2-3 chips of star anise (or nutmeg powderas taste), 10 dkg cheese.

Preparation of the bechamel: In a pan, add flour over oil at low temperature. When mixed, before the flour starts to blush, pour the milk little by little, stirring constantly. Keep on the stove on low heat, place the 2-3 chips of star anise and stirring the bechamel constantly until thickened. Remove from the heat, allow to cool slightly and add the sour cream and mix well. Enrich it with grated cheese, and finally adjust the taste with salt and white pepper.

Now pour the bechamel onto the layered chicken breats and the cauliflower, and sprinkle 10-15 dkg grated cheese on top. Bake in the oven at 180 C degree for cca 20-25 mins. When the Dubarry chicken breast is baked it can be served with rice or mashed potatoes.

© Aggie Reiter

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