Jennifer Berg

Pasta with tomato, mascarpone and bacon


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A super fast and delicious pasta, perfect weekday dish that everyone will definitely like! :)


400 g pasta
5 large tomatoes
1 silver onion, goes well also with plain yellow onion
2 cloves garlic
1 package of bacon
1 large handful fresh basil
salt and freshly ground black pepper
1 cup mascarpone
plenty of parmesan

Do this:

1. Boil the pasta water with salt.
2. Slice the bacon into pieces, and fry in medium temperature in a dry pan.
3. Chop the onion and garlic, add to the frying pan and fry so it softens.
4. Cut the tomatoes into pieces and add to the pan. Simmer together for about 10 minutes and cook the pasta.
5. Add about 1-1.5 cups of the boiling pasta water to get a delicious pasta sauce.
6. Grate the Parmesan and chop the basil and pour the pasta.
7. Add the basilica, mascarpone and parmesan. Toss with the pasta and serve!



INSTAGRAM: Jenniferbergp & Cookitwithjen




Crispy pork with hoisin sauce


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So good with fried pork with an asian sauce dressing. Easy to do as well!!  You can buy everything at a regular grocery store. :)



4 cups jasmine rice
about 7 cups water
1 tablespoon toasted sesame seeds


800 g of pork loin
1 cup corn flour or potato flour
2 cups cooking oil


1 cup hoisin
1 tablespoon rice vinegar
1 tablespoon sugar
1 tsp sesame oil
1 tablespoon water

  1. Cook the rice.
  2. Cut the pork into thin pieces, then mix the pieces with the corn flour/potato flour.
  3. Fry in a hot frying pan with about 2 cups of cooking oil, about 5-6 minutes, do it in batches and don’t have to much meat in the pan at the same time. The oil should have a temperature of 150-160 degrees, use a thermometer if you have the opportunity.
  4. Allow the meat to drain on paper towels and then place in a bowl.
  5. Mix together and cook up the dressing in a saucepan, then pour it over the fried meat and garnish with toasted sesame seeds, chopped fresh cilantro and scallions.

ENJOY!! :)

Recipe from: Filip Phoon



INSTAGRAM: Jenniferbergp & Cookitwithjen


Pavlova with lime -and passioncurd



This is the summery pavlova I made the other day, and it was super good, especially with this tasty lime and passioncurd!

You need:


3 pcs egg whites
3 cups powdered sugar
1 teaspoon lemon juice
2 tsp cornflour

Lime and passionfruit curd

2 limes (zest of one and the juice of both)
3 pcs p passion fruit
25 g butter
0.75 cup granulated sugar
1 egg yolk
1 egg


3 cup whipping cream
berrys or fruits

Meringue Bottoms

Preheat the oven to 150 degrees.

Whisk the egg whites into meringue, really hard, the bowl should be able to turn upside down.

Add the sugar and lemon juice and whisk until the meringue is glossy and forms small peaks. Mix the cornflour.

Pour the meringue mixture into a piping bag or plastic bag and pipe round bottoms, about 12 cm in diameter on a baking sheet with parchment paper.

Bake and turn the heat down after 15 minutes to 100 degrees and bake for another 30 minutes.

Take out and feel the meringue, it will be tough on the outside and creamy inside. If it seems too much creamy, bake 10-15 minutes. Let cool on a rack.

Lime and passionscurd

Boil water in a large saucepan to simmer the curd.

Grate the zest from the lime and squeeze out the juice.

Pass the guts from the passion fruit into a sieve by scraping around it and squeeze it hard against the edges with a spatula so that the juice runs out and the kernels remain.

Melt the butter in a saucepan and add the sugar, egg yolks, eggs, lime juice and zest.

Place the pan in the water bath and whisk until the mixture thickens, about 5 minutes. Let cool it cool then pass through a sieve.


Whip the cream.

Add the curd on the meringue, top with whipped cream and garnish with fruit. Serve your pavlova immediately. :)



INSTAGRAM: Jenniferbergp & Cookitwithjen




Herb marinated pork with creme of artichokes


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I did this summer dish this week, it’s so good! I grilled the pork tenderloin but you can also fry it and then use the oven. :) The tenderloin is served cold so you can easily prepare the dinner early if you want. For this I had roasted potatoes in the oven. :)

You need: 

600 g pork fillet
olive oil
1 pinch off dried chili, crumbled
1 lemon, zest
parsley, finely chopped


1 cup white wine
1 cup olive oil
1 bunch basil, shredded
2 tablespoons fresh rosemary, finely chopped
2 cloves garlic, divided
salt and black pepper

artichokes cream

280 g of artichokes in marinade
150 g ricotta
1 small clove garlic
1 lemon, zest
1 tablespoon finely chopped parsley
olive oil
salt and pepper

Trim the pork tenderloin free from fat and cut away membranes. Mix all the marinade ingredients. Pour it in a sealed plastic bag and marinate the meat in the refrigerator for 2-3 hours.

Preheat the oven to 175 degrees. Dry the meat with paper towels.

Heat some olive oil in a frying pan, add the meat and fry it all around. Then put the meat in a baking dish, place in oven and roast the tenderloin for about 20 minutes. The meat is done when the temperature is 65-68 degrees and the meat is lightly pink inside. Or you can grill the pork fillet which I did. :)

Allow the meat to cool and cut it into very thin slices. Brush with olive oil, flavored with a pinch of dried chili. Serve the meat over tired with lemon zest and parsley.

Pour the marinade from the artichokes. Add all ingredients to the cream in a bowl and mix or run them in a food processor to a smooth cream. Season with salt and pepper.
Recipe from: Paolo Roberto




INSTAGRAM: Jenniferbergp & Cookitwithjen




Quick and simple cold bearnaisesauce



This is a super easy recipe for a cold bearnaisesauce that no one can fail with. :)

You need:

250 grams of butter
2 tablespoons red wine vinegar
salt and white pepper, for taste
4 egg yolks
2 tablespoons sour cream
2 tablespoons chopped fresh tarragon and parsley (or to taste)

Melt the butter over medium heat, strain it  (remove the white that settles at the bottom).
Add vinegar, egg yolks, sour cream in a high bowl and mix everything with a blender. Pour the melted butter slowly down while the blender is running in the background.
Season with salt, white pepper and tarragon / parsley. Place in the fridge for a thicker texture. :)



INSTAGRAM: Jenniferbergp & Cookitwithjen