mitzi's foodoo

This year I had really different Christmas holiday. I spent it at my friends‘ place and cooked for eight people. That was a big challenge. Not because of the number of people, but because I decided to prepare some dishes I have never made before. Goose liver and roast goose were totally new for me. But as I always like challenges, especially those involving cooking, I had so much fun. I spent six hours in the kitchen and drank loads of champagne. I probably wouldn’t have survived it without the bubbles. 😀

My friend Vanda cooked traditional Slovakian Christmas sour cabbage soup called Kapustnica [kapustnitsa]. Interesting fact about this soup is that almost every Slovakian family cooks it differently. The base is sour cabbage, red paprika powder, red paprika pork sausage (the best one is Hungarian), smoked pork, dried mushrooms and plums. Some also add potatoes, pork meat, cream, marjoram (like e.g. Vanda) etc. I do it only with the base I have written above. In Slovakia we always start the Xmas dinner with a wafer with honey and garlic. So kapustnica was the first course.

Then Vanda and I made typical Slovakian potato pancakes called Lokša [loksha] that are served with the goose liver and the roast goose. They are a kind of substitution for dumplings. So the second course was the goose liver with port wine and lokša. You put loksa on the plate, cover it with the goose fat and add the liver on top.

The third course was the roast goose stuffed with apples and chestnuts, red cabbage and lokša. That was an absolute food orgasm! It was sooo delicious! I have been so surprised and proud of myself which is not always the case with me. Regarding the cooking, I am very hard on myself.

I also have to admit that these are not really typical Slovakian Christmas dishes. We usually eat the kapustnica, fried carp with potato salad with mayonaise, carrots and green peas. Some families do fish or lentil soup instead of the sour cabbage one.

On the day after Christmas Eve I had guests in my house and again I cooked for them. The day after I had other guests and I cooked for them as well. Now I am sitting in front of computer writing this report and realising that I am hungry and having nothing at home anymore. Is this fair?

For the next year, my wish will be that someone takes me to a restaurant or cooks for me. And I will just lay on a couch covered with a blanket and watching Christmas tales. Anyway, thanks to Katja & Hank for the  opportunity to try and experience some new dishes. Challenge is always welcomed.


mitzi's foodoo

Ingredients: 1kg boiled potatoes in skin / 300g all purpose flour + some for rolling / 1 tbsp salt

Preparation method:

  1. Peel the potatoes and mash them.
  2. Add the flour and salt and make a dough.
  3. Shape 2 or 3 rolls. Cut about. 1-1,5cm pieces and roll pancakes on a flour surface. Fry in a dry and hot pan.


mitzi's foodoo

Ingredients: 1kg goose liver / 200g shallots, chopped / 1 bunch of marjoram, chopped / 150ml port wine / goose fat (from the roast goose) / salt & pepper to season

Preparation method: 

  1. Rinse the livers and cut them into smaller pieces.
  2. Fry the onion, livers and marjoram in the goose fat until the livers darken.
  3. Add the port wine and cook stirring occasionally on lower heat until ready. Add some boiled water if necessary.
  4. Season with salt and pepper.

mitzi's foodoo

Ingredients: 1 tbsp olive oil / 1 medium-size red cabbage, quartered, cored and shredded / 1 apple, peeled and shredded / 2 red onions, sliced / 1 tsp ground chilli / 1 tsp black pepper corns / 1 tsp caraway seeds / 1 tsp cloves / 1 cinnamon / 2 bay leaves / 2 tbsp honey / 150ml dry red wine

Preparation method:

  1. Heat oil in a large saucepan, add cabbage, apple, onions and spices, then cook for 5 mins until just starting to wilt.
  2. Scatter over the honey and pour in the wine. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium.
  3. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan.
  4. Serve with the goose.


mitzi's foodoo

Ingredients: 1 goose about 5kg / goose giblets, chopped / 3 red onions, chopped / 2 small carrots, chopped / ½ celery, chopped / For the stuffing: 15 boiled and peeled chestnuts, chopped / 2 peeled apples, chopped / 5 shallots, chopped / ½ bunch parsley and thyme, chopped / pinch of freshly ground nutmeg / 1 tbsp olive oil / fresh marjoram, chopped / salt & pepper to season / For the coating: 150ml salted water mixed with 1,5 tbsp honey

Preparation method:

  1. Salt the goose from both the outside and inside 1 day in advance.
  2. Before the start, pre-heat the oven to 180ºC.
  3. Wash the goose before stuffing. Don’t worry, it always takes as much salt as it needs. Dry it and score the skin all over that you get rid of the fat while roasting, but be careful that you don’t cut the meat under the skin.
  4. Mix the chestnuts, apples, shallots, herbs, nutmeg, olive oil, salt and pepper.
  5. Stuff the goose with the mixture and close it with tooth picks or sew it with a thread.
  6. Put the goose giblets, onion, carrots and celery on the bottom of a baking tray.
  7. Put the goose on top, add 150ml boiled water and roast for about 5 hours. (Remember that you need 1 hour per kilo of the goose!). Always check if there is enough liquid in the tray. If not, add more boiled water.
  8. Towards the end, decant the surplus fat. You will need it for the loksa and the liver.
  9. Brush the goose with the honey water and roast until golden brown.

mitzi's foodoo

  1. kata says:

    Ach, those pictures look so tasty and tempting! (I am on the post-christmas diet now: only kapustnica every day until new year)

  2. kapustnica is always good choice for the after xmas “diet”. i can actually eat it the whole winter. i have already cooked it 3 times this year…

  3. Silvia, congratulations on your wonderful Christmas Nirvana results. That was a big job and by the sounds of it very successful. Thanks for stopping by my blog. I will visit yours again too

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