This is a very traditional Danish bread. In the 1600's a lot of half and partial penance and holy-days where combined into one day of prayer. "Bededag" (day of prayer). But the baker had that day of too, so he prepared some bread that could be easily roasted. Hveder (Wheats). It is a recipe from mid 1800. So all Danes knows this tradition and eats Hveder on Bededag. The fourth Friday after Easter.
The religious aspect does not play that big a role anymore for this tradition, but the bread has become its own tradition, and we still make and eat them on Bededag.
We also eat a very similar bun the rest of the year, but then it is called a "krydderbolle" (spice bun).

I also use this recipe for burgers and sandwiches. Which it is very suitable for.

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Chickpeas are cheap, healthy and can be used for a myriad of dishes. Unfortunately, they have to be soaked many hours before they can be cooked. Who of us remember to do that? So it usually ends with canned chickpeas, or with something else entirely. Fortunately, you can cook them in under an hour with a pressure cooker.

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The last day in Lisbon I got grilled octopus. It was a nice dish, so I recreated it here. Octopus is not something I've had so often, so it's fun to try when you come to a country where they eat a lot of it. And they did have some really good recipes.

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One of the most traditional cakes from Lisbon is their cream tart. It's a very simple but incredibly tasteful cake. It's no wonder it has become popular throughout the world.

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Summer and strawberries is linked together. In Denmark we grow up with strawberries with whipping cream on as a dessert. A simple dish that any dane knows. If you have a garden full of strawberries, there are often so many strawberries at the same time that you simply can not eat them. Then it's good to know the recipe for strawberry juice that can be stored for later or just for drinking when it's hot.

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In this kvalilog I make a 3-bean salad packed lunch for a trip to Superbooth in Berlin. Superbooth is the world's largest synthesizer festival. you arrive at the festival via a boat trip down the Spree. 

this salad is one of the quickest and easiest dishes I know off, that also tastes good. I use it occasionally for boxed lunch because it is a lot of food in a little space. Which is practical when you are going to carry it along. However, the salad is equally good as an a side for lunch or dinner. Especially if you are a training hard and need as much protein as possible.

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Milk kefir is not something you usually make yourself, but it is incredibly easy. It works both at room temperature and in the refrigerator. The hardest thing is to get a hold of some kefir grains to start with. There you would have to know someone who knows someone. This is also a very simple recipe for a kefir smoothie.
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Every year when the winter seems to drone on endlessly, asparagus is one of the first new vegetables that comes into season. It brings me into a good mood every year. The green asparagus is good to use in  complex dishes, but the white asparagus can be eaten almost without doing nothing to them. For example cooked and served with melted butter and a slice of lemon. Or like in this recipe with Sauce Hollandaise and some of the other spring vegetables as garnish.
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Pesto is one of the best ways to use herbs and you can make pesto of almost all the "fine" one-year herbs.  Wild garlic pesto  is probably my favorite. A powerful but smooth taste. The rams season is shorter than the shirt of a reality star, so there is no time to vaste when it's in season. This is also the first video I make as a "vlog" where I get out of the kitchen and meet the world. I'm chasing rams in the forests around Wannsee near Berlin.

Rams are also known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear's garlic.

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A good and simple salad, that can be used as an accessory to meat instead of the usual gravy and potatoes.

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Canaille is French for mob or dog dog. But I do not know any mob that is eating rice salad with banana and asparagus? It sounds like a weird mix, but it actually tastes really good and mild.

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A simple, tasty and beautiful salad. Eggs and tomato is the perfect pairing. The beetroot adds the volume that satiates. Especially nice with a piece of good homebaked bread.

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A very nice and light salad with cauliflower as a main ingredient. Most suitable as a sidedish for meat as there are not many calories in it.

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A really good lunch salad that feels good. A typical leftover salad.

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Beans, peas and egg are all very satiating ingredients in a salad. They also complement each other well taste wise. It is also a salad that is very easy to make. Furthermore, I got a weak spot for salads that uses a white dressing instead of a vinaigrette.

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The regular large Chinese-inspired spring/egg rolls we typically eat in Denmark are just fine, but they can not measure up with the Vietnamese. It is small, juicy and crispy at the same time. The filling tastes like a mix of meatballs and fish cakes, and the dipping sauce is filled with acid, sweetness and umami. It is also gluten free, for those who do not like the glutens.

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Most people knows the spring roll. A fried pancake filled with force meat and cabbage. It is good. But surprisingly, the Vietnamese spring roll is at least as good. Even thoigh it is the diametrical opposition of the spring roll. Rice paper instead of pancake. Raw instead of deep fried. Raw vegetables and a light meat filling instead of roasted force meat.

It is the perfect starter or a nice "light" breakfast. It's also a good way to cheat the kids to eat some vegetables. The rolls can be varied with just about any filling that suits your taste. Yet another of my favorite Asian dishes.

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Gateau marcel is a chocolate mousse where a portion of it being baked and the other part continues life as a chocolate mousse. So from the same dough you get both the bottom and topping. It's the only cake I can remember where that happens. So it's easy to make and it only tastes of the chocolate you're using. Use a really good chocolate. The cake is worth it.

I have changed the quantities a little bit from the original recipe, and then I have added a little grated orange peel as well.

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