We like to fill up our kitchen and dinner table with friends and family as often as possible. Our kitchen is well equipped, but nothing in our recipes is not doable without equipment we have (but for example pasta machine makes making pasta plates so much faster). I actually prefer putting my hand is doughs and smash my potatoes by hand.
We keep the budget low, as we have student loans to pay and one us is studying still. All the recipes in this blog are made with student budget, we follow offers and fill up our freezer with fish and meat when it is cheap. And of course when making food for lot of people you can end up with expensive meat or fish and still pay low price per person for the ingredients.
Massi
I have spent a lot of time in Japanese and Italian kitchens. I love to bake cakes, make pasta (with my shiny pasta machine) and work with fish. I like to explore ancient Roman kitchen, Italian cuisine, traditions of Japanese (modern) food, like sushi, shiru's and panko/tempura, and Finnish iron age and medieval cuisine.
I believe in spicing with fresh herbs and freshly ground peppers. Proper olive oil we import from Spain or from Italy (David's mother drives a truck and stops at local super markets for us) as it's cheaper and better than the watery thing you can buy from local shops in Northern Europe (don't get me started with olive oil mafia!). I like not-mass produced meat, game and wild grown fish, but due their prices, we buy them less often than I would like. I prefer buying local vegetables and greens when they are in season, but think it is stupid to buy Danish tomatoes in December, when the transportation from Spain seems to be more environmental friendly that green house up-keeping in cold conditions.
I believe in spicing with fresh herbs and freshly ground peppers. Proper olive oil we import from Spain or from Italy (David's mother drives a truck and stops at local super markets for us) as it's cheaper and better than the watery thing you can buy from local shops in Northern Europe (don't get me started with olive oil mafia!). I like not-mass produced meat, game and wild grown fish, but due their prices, we buy them less often than I would like. I prefer buying local vegetables and greens when they are in season, but think it is stupid to buy Danish tomatoes in December, when the transportation from Spain seems to be more environmental friendly that green house up-keeping in cold conditions.
David
The other chef, or how I would call him, the main chef. David excited when trying new things in the kitchen and takes over the cooking when we make food for big parties of friends. He spices fast and makes decisions he does not remember afterwards - so from his recipes I will mostly show you pictures than tell you exact recipes.
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