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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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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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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The easiest rhubarb recipe that exists. At least of those I know. An unusual way to cook rhubarb, and one that can be used for many things. For example, I have used it as sour-sweet accessories for salmon tartare, yogurt, as a side for braised meat, in smaller pieces in a salad or on / in my homemade sorbet or in cakes etc. Only the imagination sets the limit.

You also get a good rhubarb syrup out of it which you can lighten up with a little water and use as lemonade, or in a rhubarb mojito.

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A really nice recipe for lemonade / juice. This recipe is at least in the top 2 of the most simple recipes I know with rhubarb. Fifteen minutes from start to finish. Including the 10 minutes where it just stands and simmer. If you have lots of rhubarb in the garden, and a large freezer, then this is the a really good way to use them. Or pour it on a nice bottle and give it away as a gift.

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The rhubarb sherbet can only be made in a very short period in the spring. Simply because the rhubarb season is so short. So you have to try it out while you can. For a Dane rhubarb is the taste of spring, and we look forward to it every year, as the leaves starts to populate the trees. The sherbet is a nice creamy, airy and tasty ice cream that is at least equal to everything you can get from fruits from anywhere in the world. Regardless of the season.

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Is it oatmeal porridge, stewed strawberry or stewed rhubarb that is the main national Danish stew? I do not know. But at this time of year there is no doubt that it is rhubarb stew. It takes only 10 minutes to cook and packs a bunch of flavor.

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Chutney is a great side dish for both spicy Indian dishes and slow cooked or braised dishes. And curries. The most famous version is probably mango chutney, but rhubarb chutney is at least as good, and a really good variation.

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Sherbet is the most simple ice creams to make. It takes literally 5-10 minutes of work if you prepare a little bit in advance. Of course you can make sherbet without an ice cream maker, but they are so much better with one, so I strongly recommend them. Especially the type with built in compressor/freezer.
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Video recipe - Peanut-date-balls have a taste that is similar to snickers. But not as sweet. It is a really good recipe to make with the kids. It is easy and quick enough that they don't lose their interest along the way. And they love how it tastes.

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Video recipe - Danish pastry is well known and well loved all over the world. And it is very good. But you can actually make your own danish that has an even higher quality that the one you can get from danish bakers. My father in law who is a skilled baker gave me this recipe. I have changed a few things in it though. His version used a special "folding margarine" I have replaced that with real butter, and that does wonder for the taste. But no matter what, it is difficult get a better cake than danish pastry. Which we incidently call "viennese bread" in Denmark :-S
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I have family members who do not tolerate gluten. So I have experimented with making a good gluten-free bread. Indeed, I've managed to make one good enough that I no longer bake two different kinds of bread when I make bread for the gluten-affected. I can easily eat the gluten-free bread myself. It's not as good as "The World's Best Bread" with wheat flour, but it's still better than just about any bread you can buy in supermarkets or at regular bakeries.

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Danes typically eat this type of dark sour rye bread at least once a day. It is our "national bread". We eat it mainly as open sandwiches with spreads and charcuterie. This is a simple but good recipe for rye bread.
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I have gotten into the bad habit of making a portion of these, that I keep in a big glass jar. That way there is always something to put my cheese or Rillette onto. They taste amazing. They are made of grains and seeds, so they are also good if you know someone who can not tolerate gluten, milk, eggs, etc. Or for people who do not eat carbohydrates. In that case you should probably leave out the fig-mustard I'm using in the picture though :-)

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In general, home ovens have a lot of problems. Most of them can be addressed with a few tricks though. One of the best tricks is using a baking stone. You can buy baking stone in many places, but they are rarely optimal. So I made up some tricks myself and now I can bake bread with the best.
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Are you still publishing?  O miss your recipes and videos!

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Video recipe - whew ... nuts are expensive. But this bread has still, in a short amount of time, become one of my favorite recipes. A bread which is made entirely from nuts, grains, seeds, eggs and oil. Everybody likes it. It is particularly good for cheese, charcuterie, Pâtés, etc. But it is also good with "ordinary" spreads. Or as a snack if you cut it into thin slices and roast it in a pan with a little butter.
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Video recipe - It is easy to make your own sourdough. Despite the fact that most people around the world have only heard about this mysterious thing called "homemade bread based on sourdough". The problem is almost always to get started. To make the sourdough. But it is not hard, and it is something we do routinely here in denmark, where most of the bread we eat is sourdough ryebread.
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