Dubarry Style Chicken

So, it is blogging about food again. I love cooking and surprisingly enough, I cook well.

We have a line of amazing chefs in our family. As far as I know my grandmother inherited the recipes and the talent from her granny, and it had been continued by my dad and now, me. My boyfriend can stand next to me the whole time while I am preparing and cooking, and he says he gets hungry by looking and smelling only.

Dubarry style usually means a dish made with cauliflower and milk. If it involves meat, it is usually pork and Bechamel sauce is added. I have a traditional recipe from my Gran, which is extremely tasty, but I am not a fan of pork and have serious issues eating (or matter of fact, drinking) anything that contains raw milk. So I kind of came up with my own recipe, and it turned out to be really good.

Dubarry Style Chicken

  • Servings: 2-4
  • Difficulty: medium
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Shopping list 

–          Big, organic chicken breast

–          0,3 l sour cream

–          A smaller cauliflower

–          20 dkg cheese

–          Worchester sauce

–          Sesame oil (tastes absolutely fab, but can use normal sunflower oil as well, but make sure not to use olive oil, as it burns quicker)

For seasoning, make sure to have:

–          Rosemary (not ground!)

–          Marjoram

–          Salt and black pepper

–          Stock-cube (for chicken)

–          Fresh chives

–          Some roast chicken seasoning (not necessary)

Cut up to smaller pieces and wash the cauliflower. Put some water on the stove to boil and when boiling add the chicken-stock and the cauliflower. Don’t leave them in there for more than 5 minutes, it only needs to be half cooked. Drip them and let them cool.

Slice the chicken, aim to have longer slices and they are cooking well if they are as thick as your finger. Put them in a bowl and add the a pinch of salt, pepper, half of the cut up chives and if you have roast chicken pre-made seasoning, add a teaspoon of that, too. Add two teaspoons of the Worchester and the sesame oil, mix well. Make sure all the chicken slices are well-covered. Put them on the side for 10 minutes.

Empty the sour cream into a mixing bowl. Add a pinch on salt and pepper to it, the leftover chives, a teaspoon of rosemary and marjoram. Each. Don’t worry, it won’t be too spicy, as the sour cream smoothens the taste.

When all done, heat up a non-stick (ceramic, if you can) pan. Make sure it is sizzling hot. Do not put anything in there (no fat, oil or butter). Leave the heat on max for the whole time. Start putting the chicken in there. It only needs about 20 seconds per side, the middle should still stay raw. When all half ready put a few drops of sesame (or sunflower) oil in a roasting tin. Put the chicken in and carefully place the cauliflower on top. Pour the mixed sour cream on the cauliflowers and make sure to cover each one. Sprinkle the grated cheese on top generously.

Set the oven for 200 C and cook it for 15-20 minutes. By that time it should be soft and golden brown.




Ratatouille – the not traditional way

I have seen quite some recipes about this French dish, and it is made differently everywhere I looked.

According to the traditional recipes, it consists of aubergines, courgettes, peppers, tomatoes and onions basically cooked together. Not only it is totally vegetarian, gluten and lactose-free, but a very healthy option.


Now, I am still in the process of transforming to a healthy eater. I got to the stage where I try to balance my fat, sugar and gluten intake, but I still like to eat what I truly love. I am almost completely off fast food (oh, some chinese take-away still somehow magically makes its way to my home) and I swapped my crisps to millet balls. I do try my best. I don’t eat out anymore (unless it is an occasion and/or some pre-booked restaurant pampering with the Man), as I figured I can only trust the food I make. So tonight’s meal will be ratatouille. Not the way the French make it, BBC Kitchen makes it, or as it is seen in the matching named cartoon. I make it as my grandmother did. Maybe a little less healthy but the taste gives back for it all.

lecsó mouse


Grandmother's Ratatouille

  • Servings: 2-4
  • Difficulty: easy
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– 1 medium onion

– 4 tomatoes

– 5 green peppers

– 1 hot pepper

– 6 German/English sausages

– 1 traditional Hungarian sausage (optional, but this gives the great taste, and can be bought in several shops around Europe, even Tescos and Sainsbury’s have it.)

– paprika spice

– salt and pepper to taste

– olive oil

Peel the onion and cut it finely. If you have the Hungarian sausage, dice it up, too. Tomatoes and Peppers don’t have to be peeled, and can be cut to any shapes you like.

Get a medium sized pan and heat some olive oil. Add the chopped onions and cook them on medium heat until they look caramelized. Add a teaspoon of paprika spice (pay attention to it, as if it burns it tastes awful) and quickly add the diced Hungarian sausage. Give it a few minutes until it cooks a bit and add the tomatoes and a tiny splash of water. Cover it up and let it cook until it looks like a fine tomato sauce. At that point, add the peppers and let it cooked (covered) until the peppers are half raw. Add the sausages (can be cut in halves, diced however you like it to be) and cook until ready.

I usually eat it with some prokorn bread.