Oysters, the high nutrition seafood

Have you ever buy oysters and eat them? Oysters are among the exotic foods of many cultures, it is nonetheless an acquired taste food that requires some training before being appreciated. From a nutritional point of view is a food rich in zinc, one of the nutrients required for the production of testosterone.

It is said that the Irish satirist Jonathan Swift who said of himself that "it was the first brave man who dared to eat an oyster ', but it is possible that consumption of oysters by humans could get to the prehistory, perhaps hunting for evidence of oysters found in all cultures near the sea. Think that the oysters may have been a form of food in coastal areas, and along with the fishing industry may have been an important source of income. It is quite possible that over fishing and pollution pressures have made their production has declined almost ridiculous amounts for use in some areas, however is still popular in some coastal cities where they live to celebrate festivals including oysters and red lobster.

More interesting thing, that red lobster is a famous restaurant where you can get the satisfaction of seafood culinary.

Oysters may be taken at the bottom of the seas taking them from their beds. In the shallow waters are caught by hand or with small rakes. In deeper water rakes are used more elongated arms to get to the bottom. In some areas is done mechanically with a kind collection of dredging, the operation although it requires little labor and can make as many oysters in a shorter time interval, it is true that significantly damaged the seabed. It is for this reason that since 1965 has been regulating the catch of oysters by dredging the seabed. In Chile in general the oyster is harvested by hand from the seabed. However, there are farms where oysters have grown and achieved throughout the year, even during times of closure. In areas of specially selected marine waters protected from strong currents and pollution away from nearby villages, are located the oyster beds, anchored rafts which hang large bunch oyster mussel shells or other major. These shells are attached seed oysters, which after 3 years to reach the right size to be harvested and marketed. Nowadays you could even find frozen seafood online.

Red Cabbage Salad ‒ Punakaalisalaatti

Tonight we'll be having our own traditional pikkujoulu party with a group of friends, just like we did last year. The idea of trying weird glögis turned out so well last time we thought we'd repeat it with some fresh recipes. I've also baked a chocolate cake for the occasion but I haven't tasted yet in which way is it to die for.

While waiting for the dessert, here's an extremely simple sidekick salad. It takes practically no time to prepare so it's just what you need when noticing your Joulu table is still missing something fresh. Cabbage and lingonberry are quite a regular combination in Finnish kitchen but somehow the nuts give it that special festive feeling.

- 500 g red cabbage
- 3 dl walnuts
- 2 dl lingonberry cram (with only a hint of sugar)

Shred the cabbage. Combine everything. Say: "Hyvää ruokahalua!"

For hi-fi version, toast the nuts. Depending on what else you're having on the plate you could also add couple of tablespoons of (nut) oil and some fennel seeds.

Nutritional values / 815 g:
energy 1401 kcal
fat 119 g
protein 35 g
carbohydrates 47 g
fiber 41 g

Pea and Beetroot Sauce ‒ Herne-punajuurikastike

Continuing with simple and humble comfort foods. Peas and beetroot make a really nice combination. I was making pea soup anyway, so I put some of the cooked peas aside for a fast dinner couple of day later. If you happen to have some canned pea soup in the closet it would also work as the basis. I think the cook book Härkäpapua sarvista (Irina Somersalo & al., Multikustannus 2007) has a similar pasta sauce but I didn't even look at the recipe while cooking so don't blame them.

- 5 beetroots (mine were rather small)
- 2 dl dry peas
- 1 tablespoon rape oil
- 1 tablespoon vinegar (or a dollop of the sour broth used for preserving beetroots)
- 1 chili pepper
- 3 garlic cloves
- 1 dose of stock
- fennel seeds
- basil
- salt
- water

Soak the peas overnight. Cook them in plenty of water. Peel and slice the beetroots. Fry them on a hot pan with oil, chili and garlic. When they have softened up but still feel firm, add them to the pea pot, as well as the rest of the ingredients. Let the sauce simmer for a few minutes more.

Enjoy the sauce for example with pasta. If you add some dark syrup, it gets a rather christmassy clang to it.

Nutritional values / 772 g:
energy 744 kcal
fat 16 g
protein 35 g
carbohydrates 111 g
fiber 27 g

Chocolate Waffles with Talkkuna and Berry Sauce ‒ Suklaavohlut talkkuna-marjakastikkeella

This isn't really a recipe but just a quick post about my evening snack on the other day. Funny how you get this squirrel mode on when it gets all dark and cold (I think -21°C on Monday was the record so far). I'm currently addicted into all things hot and filling, even overly sweet things which I don't care so much during summer.

The waffles in the photo are made with my basic rye waffle recipe, except that this time I added a few spoonfuls of cocoa powder and extra sugar. The real star was the sauce however. It consists of berries, sugar, some runny yogurt and about 1 dl of talkkuna, all blended together. As always, the berries are what ever I happened to grab from the freezer: sea buckthorn berries, lingonberries, bilberries and strawberries.

These paired rather nicely with the Swedish policeman Kurt Wallander (who has by the way taught me such wonderful expressions as "Finnish suicide").