SALTED CARAMEL SAUCE Á LA JENNIFER

JEN'S DELICIOUS LIFE

IMG_0894IMG_0895IMG_0896FullSizeRender 3

I can’t get enough of this caramel sauce! I have done this sauce a several of times now, and everyone who has tasted it looooves it!! And you will too, trust me. You don’t need a lot of ingredients to do this sauce and you can store it in the fridge in a jar for up to 2 weeks.

YOU NEED: 

2.5 dl granulated sugar
1.3 dl water
2.5 dl heavy cream
1 tsp vanilla extract
1 tsp sea salt
1 tbsp butter

DO THIS:

  1. In a large saucepan over medium heat, add the sugar and water, bring to a boil. Allow the mixture to come to a light brown colour without stirring, takes about 8 minutes. Swirl the pan around to make sure the mixture gets even brown.
  2. Remove from the heat and gradually pour in the heavy cream, stirring constantly. Stir in the vanilla and salt. Add the butter and stir to melt.
  3. Pour the caramel into a heat-proof jar and allow to cool completely before using.
  4. The caramel sauce will thicken as it cools, and when refrigerated.

You will for sure do this delicious sauce many times after you done it once! 

ENJOY!!! 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

MY EASTER CUPCAKES

JEN'S DELICIOUS LIFE

FullSizeRender 5IMG_1089IMG_1115IMG_1091IMG_1101IMG_1099IMG_1113

 

How cute aren’t these Easter cupcakes? And they taste delicious as well. It’s lemon cupcakes with white chocolate frosting, topped with chocolate pieces and mini chocolate eggs to look like a birds nests. So yummy. The perfect treat for Easter!

YOU NEED: 
12-16 cupcakes 

Cupcakes: 
200 g melted butter, cooled
3 dl sugar
3 eggs
1/2 dl milk
zest and lemon juice of 1 lemon (about 1/2 dl juice)
4 ½ dl flour
1 tsp vanilla sugar
1 1/2 tsp baking powder

Frosting: 
100g of white chocolate
150g of butter, room temp
150g cream cheese
250g icing sugar

Topping: 
Cold dark chocolate (store the chocolate in the fridge before cutting)
Mini chocolate eggs

DO THIS: 

  1. For the cupcakes: Preheat the oven to 220 degrees and set out 12 paper cups in a muffin pan.
  2. Beat sugar and eggs until light and fluffy. Stir in flour mixed with baking powder and vanilla sugar. Add the melted butter, milk, lemon juice and lemon zest, stir to combine.
  3. Spoon the batter into the muffin liners and bake in the middle of the oven for about 15-18 minutes.
  4. Frosting: Melt the chocolate over a water bath or in the microwave and allow to cool slightly. Beat the butter really creamy and add the chocolate and continue whisking.
  5. Add the icing sugar and the cream cheese and beat until the frosting is fluffy and smooth.
  6. Place the frosting in a piping bag with a round tip and pipe onto the cupcakes.
  7. Use a knife and cut along side the chocolate to create chocolate pieces. Sprinkle over the freshly piped frosting and then top with mini chocolate eggs.
  8. Store in the fridge if not eating within 24 hours. Remove from fridge 30-60 minutes before serving to allow cupcakes to come to room temperature.

HAPPY EASTER! :) 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

 

RISOTTO WITH SMOKED PORK BELLY, CHANTERELLE AND ASPARAGUS

JEN'S DELICIOUS LIFE

IMG_0816IMG_0820IMG_0818IMG_0817

Oh lord, this risotto… So good! All these flavours together is just heaven in the mouth. A simple risotto with smoked pork belly, then just adding fried garnish and drizzle a tasty vinaigrette on top that I made with fresh parsley and garlic. This is something I would serve at my own resturang! A perfect dish to impress your dinner guests with.

YOU NEED:
4 port. 

Risotto
3 tbsp olive oil for frying
3 shallots, finely chopped
1 garlic clove, finely chopped
4 dl Arborio rice
2 dl dry white wine
12 dl hot chicken or vegetable broth
2 dl grated parmesan
2 tbsp butter
salt and pepper

250 gram of smoked belly pork, cut into pieces
10 asparagus
100 gram of fresh chanterelle
Butter for frying

Garlic and parsley vinaigrette
1 clove garlic
1 dl olive oil
1 dl chopped fresh parsley
1 tbsp lemon juice
1/2 tsp white vinaigrette
salt and pepper to taste

Grated parmesan as garnish 

DO THIS: 

  1. Start with the garlic and parsley vinaigrette. Mix all the ingredients in a mixer and put a side. Fry the pork belly until lightly crispy. Set aside and let drain on kitchen paper.
  2. Fry the asparagus with some butter, salt and pepper. Cut them in half, lengthwise. Set a side. Fry the chanterelle with a lot of butter and some salt, you can do that meanwhile you’re cooking the risotto. Now you’ve prepared all the garnish. Now cook the risotto, takes about 20 min.
  3. Heat the broth in a pot. Fry the onions and garlic soft in another pot with olive oil over low heat without getting any color.
  4. Add the rice, raise the heat and stir so the rice get mixed well with the onion (2-3 min). Be careful not to burn the rice. Pour in the wine and cook until it steamed away. Stir constantly.
  5. Add the hot broth a little at a time. Start with 3-4 dl, then take 1 dl at a time gradually as the rice absorbs the broth. Stir often and reduce the heat.
  6. Let the risotto simmer quietly and you need to stir frequently while adding the broth. The risotto should be loose and cooked al dente, then it’s done.
  7. Remove the pan from the heat, add the butter and parmesan cheese and stir well until it melts then add the pork belly and save some for garnish. Season with salt and pepper and serve immediately.
  8. Garnish with pork belly, butter fried chanterelle, asparagus, grated parmesan and drizzle over the vinaigrette.

ENJOY!!! :) 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

BEEF SIRLOIN WITH ITALIAN ROASTED POTATOES AND HOMEMADE BEARNAISE SAUCE

JEN'S DELICIOUS LIFE

IMG_0879IMG_0884IMG_0883FullSizeRender 4

The perfect Saturday meal! I was visiting my family and friends in Sweden for 2 weeks and when I came home I wanted to make a nice Saturday dinner for me and my boyfriend. He had missed my food a lot!

When I usually ask my boyfriend what he wants to have for a nice dinner, he usually wants some good meat. And that is one of my favourites too. A good steak with some nice side dishes is just perfect.

These roasted potatoes are so good. I flavoured them with garlic, parsley and parmesan. Just potatoes can be quite boring sometimes but these Italian flavours got the potatoes to another level. The bearnaise sauce recipe is very easy to make, you can just do the sauce while the meat is resting. It only takes max 10 minutes.

And as many might know about me, I hate to do sallads haha. So boring. No cooking at all, just cutting… But I usually want to have some kind of green on my plate so this time I just fried some haricoverts. Perfect.

YOU NEED: 

Good sirloin steak, depends how many you’re cooking for but I would say 200 gram/person.
Salt and pepper
Butter and olive oil for frying
4 crushed garlic cloves
3 fresh thyme sprigs

Italian roasted potatoes: 
Potatoes, pic the smallest ones (cut them in half)
Olive oil for frying
Salt and pepper
3 garlic cloves, minced
1 dl chopped fresh parsley
Grated parmesan

Bearnaise sauce: 
150 g melted butter
3 egg yolks
2 tbsp white wine vinegar
1 tbsp grated onion
1 pinch salt
½ tsp white pepper
2 tbsp chopped parsley Fresh
1½ tbsp chopped fresh dragon

Haricoverts and olive oil

DO THIS: 

  1. The Meat: Preheat the oven to 100 degrees C. Dry the meat with some kitchen paper. Salt and pepper the meat all around. Heat a skillet with olive oil and a lot of butter. Add the crushed garlic and the thyme sprigs. Fry the steak until it gets a nice colour all around and pour the melted butter on the steak during the time. Transfer the meat to a ovenproof dish. Put in a meat thermometer and cook in the oven until it reaches 58 degrees C for medium rare. Pack the meat in aluminum foil and let rest for 10 minutes before cutting to pieces.
  2. The potatoes: Preheat the oven to 225 degrees C. Heat up an oven-safe skillet and add the olive oil. Add the potatoes and cook until the surface turns crispy. Lower the heat and fry the potatoes until they are almost done. Add the garlic, stir to combine well. Add some butter, turn off the heat and sprinkle with parsley and top with grated parmesan. Transfer the skillet into the oven, roast for 10 minutes.
  3. Bearnaise sauce: Pour the egg yolks and vinegar in a high mixing bowl. Melt the butter. Pour the hot butter in a thin stream into the bowl during mixing. Don’t include the white mass that usually is in the bottom. Season with onion, salt, pepper, parsley and tarragon.
  4. Fry the haricoverts quick with some olive oil.

Serve with a good glas of red wine! :) 

ENJOY! 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

BURNT BUTTER AND GARLIC MUSHROOM PASTA

JEN'S DELICIOUS LIFE

IMG_0844IMG_0846IMG_0843IMG_0845

This pasta is very easy to make and you only need a few ingredients that you usually have at home. I did this pasta dish as our Friday dinner, it was perfect! Burnt butter is just magical.

YOU NEED: 
4 port.

400g spagetti pasta
150g butter, cut in pieces
4 cloves garlic, sliced thinly
250g brown mushrooms, sliced
A pinch of dry chilli flakes
6 sprigs thyme, fresh
2 tbsp lemon juice
sea salt and black pepper

DO THIS: 

  1. Cook the pasta in a pot with a lot of salt and some olive oil. Cook to al dente. Drain and keep some pasta water in the pot, only so the pasta is a bit wet.
  2. While the pasta is cooking, heat a large frying pan over high heat. Add the butter and garlic and cook for 1 minute or until the butter starts to foam.
  3. Add the mushroom, chilli flakes, thyme, salt and pepper, and cook for a further 1 minute or until just tender. Lower the heat and add the lemon juice and gently toss around.
  4. Divide the pasta between plates. Top with the mushroom, burnt butter sauce, thyme, and sprinkle with salt and pepper. Serve!

YOU WILL LOVE THIS! Enjoy! :) 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

PUFF PASTRIES WITH BERRIES AND CREAM CHEESE

JEN'S DELICIOUS LIFE

 

IMG_0770IMG_0771IMG_0772IMG_0777IMG_0775IMG_0779IMG_0780IMG_0781

These are very delicious and beautiful fruit pastries with a wonderful cream cheese filling. Perfect to do when you have guest invited. They are super easy to prepare as you use store bought puff pastry.

Any type of fruit will work for these pastries, your choice! :)

YOU NEED: 

1 package of puff pastry (about 250 g)
200 gram cream cheese, room temperature
3 tbsp sugar
1 tsp lemon zest
2 tsp lemon juice
1 tsp vanilla extract or pulver
Fresh berries

1 egg + 1 tbsp water for brushing

DO THIS: 

  1. Preheat the oven to 200°C and line two baking sheets with parchment paper.
  2. In a bowl beat cream cheese with the sugar, lemon zest, lemon juice and vanilla until creamy.
  3. Unfold the puff pastry sheets onto a lightly floured surface. Use a round cookie cutter or a glass, cut out circles from the sheet of puff pastry.
  4. Transfer the pastry circles onto the baking sheets. Lightly do smaller circular, about 0.5 cm from the edges then prick the centers of each pastry with a fork.
  5. Spread a portion of the cream cheese mixture inside the border of each pastry then top with berries.
  6. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with sugar.
  7. Bake the pastries for 15 to 20 minutes or until they’re golden and puffed.
  8. Remove the pastries from the oven and allow them to cool before serving.

ENJOY!! :) 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

CRISPY WAFFLES WITH HOMEMADE BLUEBERRY SAUCE

JEN'S DELICIOUS LIFE

img_0516

The secret to get the perfect crispy waffles is to have all ingredients really cold. And I also use soda water in the batter instead of still water and you add that just right before you cook the waffles.

Here is my original recipe for the waffle batter, but you can also flavour your waffles. Like adding chopped chocolate, grated coconut, ground hazelnuts, or cinnamon. Very easy if you would like to try something different.

But this time I made a super delicious blueberry sauce that is so easy to make. It turned out so good and I served it with some light whipped cream.

YOU NEED: 

Waffles
125 g butter, melted and cooled
2 dl cold milk
4 dl flour
2 cold eggs
1 tsp baking powder
3 dl cold soda water

Blueberry sauce
3 dl fresh or frozen blueberries, if you’re using frozen, do not let them thaw first
3 tbsp tbsp lemon juice
3-4 tbsp light syrup
2 tbsp water
1/2 tbsp cornstarch (light maizena) 

DO THIS: 

Blueberry sauce

  1. In a small saucepan, placed over medium-heat, add the blueberries, lemon juice and syrup. Bring to a boil.
  2. In a small glas combine the cornstarch and water and whisk until smooth, gradually stir into the berry mixture.
  3. Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened. Serve warm with waffles.

Waffles

  1. Whisk together milk, flour and eggs.
  2. Add the baking powder, butter and the soda water.
  3. Heat the waffle iron, add lightly some butter and bake the waffles until golden brown.

Serve with the blueberry sauce and light whipped cream.

ENJOY!! :) 

 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

THAI SPRING ROLLS

JEN'S DELICIOUS LIFE

img_9925img_9924screen-shot-2017-03-20-at-17-14-01

screen-shot-2017-03-20-at-17-13-49img_9936img_9935img_9938img_9939

My mom does the best spring rolls ever and I had never tried to make them myself as I always thought it was difficult, and that I couldn’t do as good ones as my moms. But last week I was just craving it so bad, and as I’m in Iceland and my mom is in Sweden I can’t get my moms spring rolls… So I decided to try it myself. I called mom and asked what I need to do. And I got surprised when it didn’t sound complicated at all.

So I went to the Asian store near Hlemmur, usually all citys have at least one ‘Asian store’. And they have everything you need. At least the soya sauces, the wrapping and the noodles etc.

And guess what, my spring rolls tasted as good as my moms. <3

YOU NEED: 
Makes around 25 rolls.

1 package of glass noodles, soaked in water for at least 30 min. (You can also cut them a little with a scissor as they are quite long).
500 g ground pork
0.5 dl oyster sauce
1 tsp white pepper
4 dl sliced cabbage
4 dl grated carrot
4 dl bean sprouts (you can usually find this in the ‘asian store’)
1 dl chopped spring onion
2 tbsp mushroom soya sauce
1 tsp fishsauce

1 package spring roll wrappers
1 egg
oil for frying (about 8 dl)

DO THIS:

  1. Heat a deep pan or wok pan with 2 tbsp of oil. Add the pork and stir until it start to get some colour. Add the oyster sauce and white pepper and stir to combine.
  2. When the pork is fried and no pink spots shows, add the soaked noodles and stir everything together.
  3. Add all the vegetables, the cabbage, carrots, onions and the bean sprouts. It will seems to be overloaded but it will soak down as it cooks. Try to stir everything to a nice mix.
  4. Add the mushroom sauce and the fish sauce, stir and taste. Add more sauce if needed.
  5. Let the mixture cool before you wrap it in the spring roll wrappers.

Now for the wrapping:

  1. Open the package of spring roll wrappers and put them on a your work space. Keep unused wrappers covered with a damp paper towel to keep from drying out.
  2. To assemble the spring rolls, place wrapper in front, in diamond formation. Add about 3 tbsp of pork mixture to the lower half of the wrapper, fold the lower end of wrapper over mixture. Roll into a cigar shape, folding ends over as you roll. To seal edges, use beaten egg. Continue with all the mixture. (See a small video on my food Instagram to see how you fold them, link at end on the page).
  3. Before you fry, make sure the oil is hot. Cook spring rolls on both sides until golden brown, about two to three minutes. Let them drain on paper towels. Serve with sweet chili sauce.

ENJOY!!! :) 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

LEMON AND GARLIC CHICKEN WITH FRIED HERB RICE

JEN'S DELICIOUS LIFE

img_9854img_9856img_9867img_9868img_9869img_9872img_9871img_9873img_9874

Another simple dish, as I always say. Chicken thighs that are marinated in lemon and garlic, fit so well together. And it suits so perfect with this herb rice that I cooked with a little chicken stock and then fried with onions in a pan. How good doesn’t that sound? You can flavour your cooked rice in so many  different ways and normal cooked rice can be quite boring sometimes. I also made a simple cold sauce that suited well for this dish, but it’s optional.

I recommend to use an oven prof skillet with a suitable lid. 

YOU NEED:

Chicken and Marinade:
5 chicken thighs, skin on
1 lemon, zest + 4 tbsp lemon juice
1 tbsp dried oregano
4 garlic cloves, minced
½ tsp salt
2 tbsp olive oil

For the rice: 
3 dl uncooked rice
1.5 tbsp concentrated chicken stock
1 tbsp dried oregano

1.5 tbsp olive oil
1 small onion, finely chopped
1 dl chopped parsley
salt and pepper

Cold sauce: 
2 dl greek yoghurt
1 garlic cloves, minced
1-2 tbsp lemon juice
salt and pepper to taste

DO THIS: 

  1. Combine the Chicken and Marinade ingredients in a plastic bag and set aside for at least 30 minutes but preferably for a few hours.
  2. Cook the rice according to package but add the chicken stock and the oregano in the water and let it cook with the rice. Set a side when the rice is cooked.
  3. Preheat oven to 180 C. Remove chicken from marinade. Heat some olive oil in a deeper skillet over medium high heat.
  4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Transfer the chicken to an oven prof dish and put into the oven.
  5. Pour off fat and wipe the pan with a paper towel (to remove burned rests).
  6. Heat more olive oil in the same skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Add the cooked rice, stir and let it fry for a few minutes. Then add the chopped parsley and stir everything together. Salt and pepper to taste.
  7. Take out the chicken and place them on top of the rice and put a lid on and put back into the oven and let bake for 10 minutes. Mix the cold sauce during the time.
  8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley and fresh lemon zest, if you want.

 

ENJOY! :) 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

DUTCH BABY PANCAKE

JEN'S DELICIOUS LIFE

img_9855img_9857img_9859img_9860img_9864img_9866img_9865

This has become a new favorite in the house, Dutch baby, also called German pancake or a Dutch puff. It’s normally served as breakfast, but I would say it will be perfect to add to the brunch table or if you want you could serve it with some whipped cream or ice cream and have it as a nice dessert. Usually it’s served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or maple syrup. You just need to try this puffy pancake!

YOU NEED: 

3 eggs
1 1/2 dl whole milk
3 tbsp sugar
1/2 tsp kosher salt
1/2 tsp vanilla, pulver or extract
1 dl + 2 tbsp flour
2 tablespoon butter for frying

For serving: butter, lemon wedges, fresh berries, maple syrup, powdered sugar

DO THIS: 

  1. Place a 20-25 cm oven prof skillet on the middle rack of the oven, and preheat to 230 C.
  2. In a large bowl, whisk eggs together, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in the flour, and whisk just until smooth. The batter will be quite loose and liquidy. Let rest for 10 minutes.
  3. Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into the hot pan, and place back in the oven.
  4. Bake for 15-20 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown.
  5. Remove from oven. Add butter, drizzle with maple syrup, add berries and dust with powdered sugar. Serve immediately.

ENJOY! :) 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/