Jennifer Berg

ASIAN SALMON AND NOODLE WOOK

JEN'S DELICIOUS LIFE

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I love asian food, my favorite food for sure! This is a dish I will do many times from now on. It’s so good! Marinated salmon in asian flavours with a delicious noodle wok. Feel free to chose any kind of vegetables you want in your wok, I chose my favorites.

YOU NEED: 
4 port. 

600 gram salmon filé with skin

Marinade: 
4 tbsp kikkoman soyasauce
2 tbsp sesam oil
3 tbsp honey
2 tbsp rice viniger
4 garlic cloves, minced
1 tbsp ginger, minced

Noodle wook: 
1 tablespoons vegetable oil
4 green onions, chopped
1 red chilli, removed from seeds and chopped
7-10 mushrooms, cut in half
100 gram sugar snaps
1 carrot, peeled and grated
1 can of mini corn
200 gram traditional noodles
2 tbsp concentrated chicken bouillon
2 dl water
Kikkoman soyasauce, to taste
1 dl roasted sesam seeds

DO THIS:

  1. Prepare the marinade for the salmon, in a medium bowl combine all the ingredients and mix well.
  2. Place salmon in a baking dish, skin-side down. Pour half of the marinade over the salmon, cover and refrigerate for at least 2 hours.
  3. Cook the noodles according to package instructions, drain and set aside.
  4. Heat vegetables oil in a large frying pan on medium heat. Add the green onions and chilli and saute for 2 minutes. Add the rest of the vegetables and cook together for 5 minutes.
  5. Add the rest of the marinade, the chicken bouillon and water into the pan, bring to a boil.
  6. Add the cooked noodles and roasted sesam seeds and mix everything together. Taste and season with more soya sauce if needed.
  7. Take the salmon and wipe it off slightly. Fry the salmon in a skillet on medium heat, first with the skin side down for about 3 minutes, then the other side for another 2 minutes.
  8. If your salmon is a little bit undercooked in the middle, just keep it covered for a few minutes before serving, that will also allow the salmon to continue cooking and it will be perfectly done and not dry when you’re ready to serve.
  9. Serve the salmon together with the hot noodle wok and drizzle some sesam oil on top.

 

ENJOY! :) 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

MY DANGEROUSLY GOOD HEALTHY BREAD (gluten free/vegan)

JEN'S DELICIOUS LIFE

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This bread is soooo good, must be one of my favorite breads from now on. And it’s so easy to make and you can easily store it in a plastic bag and just cut a slice when ever you want. I love to combine this bread with some sliced avocado, salt, pepper and drizzle some olive oil or with peanut butter, sliced banana and some honey. It’s the best!!!

I used soya based yoghurt to do it Vegan, but you can of course do it with regular yoghurt/sour milk as well.

YOU NEED: 

3 dl oats (gluten free)
4 dl almond flour
1 dl linseed
1 dl raisin
1 dl dried cranberry
1 dl hazelnuts, coarsely chopped
2 tsp baking soda
1 tsp salt
4 dl natural soya yoghurt
1/2 dl agave or honey
1/2 dl sugar free jam (I used strawberry jam from Good good that is sweetened with stevia)

Coconut oil and coconut flakes or almond flour for the bread pan
Pumpkin seeds and sunflower seeds as garnish

DO THIS: 

  1. Heat the oven to 200 C.
  2. Grease a bread pan with some coconut oil and then sprinkle around some coconut flakes (as I did) or you can use almond flour. That helps the bread not get stuck to the pan.
  3. Mix all the ingredients for the bread in a big bowl, stir well so everything is combined. Pour it into the greased bread pan, even it out and top it with some pumpkin seeds and sunflower seeds.
  4. Put it into the oven on the lowest level and bake for about 1 hour.
  5. Let the bread cool before you take it out from the pan.

 

ENJOY! :)

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

SUMMER SALAD WITH STRAWBERRIES AND COUSCOUS

JEN'S DELICIOUS LIFE

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A delicious couscous salad with the taste of summer. Easy to prepare and super fresh. I recommend to cook the couscous first as you need to let is cool before mixing it with the salad. Suits well to serve it with any sort of meat. Also perfect for the bbq table as a good side dish.

Ingredients:
4 port.

ORANGE VINAIGRETTE:
1/2 orange zest and juice
½ dl olive oil
2 tsp balsamic vinegar
1 tbsp honey
1 garlic clove, minced
salt and pepper

FOR THE COUSCOUS:
1 tablespoon olive oil
2 tbsp chicken fond or 1/2 vegetable cube
2 ½ dl water
2 ½ dl couscous
salt and pepper

FOR THE SALAD:
Fresh spinach
10 strawberries, sliced
Seeds from 1 pomegranate
100 gram feta cheese, cut into cubes
1 dl chopped hazelnuts
salt and pepper to taste

DO THIS:

  1. Combine all the ingredients for the vinaigrette. Store in the fridge.
  2. Cook the couscous. In a medium saucepan, bring water, olive oil and fond to a boil. Stir in couscous, cover, and remove from heat. Allow to set for 5 minutes and then fluff it up with a fork. Season with salt and pepper. Allow to cool to room temperature.
  3. In a large bowl, combine couscous, spinach, strawberries, feta, and hazelnuts. Save some for garnish. Stir in half of the vinaigrette and then season with salt and pepper to taste.
  4. Serve the sallad on a big serving plate and garnish with more strawberries, pomegranate, feta cheese and hazelnuts. Serve the rest of the vinaigrette on the side.

ENJOY! :)

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

BACK IN SWEDEN

AROUND THE WORLD

Last week I went to Sweden for work with Bubbleroom, had a great shoot and the team was so much fun! I can’t wait to work with them again. I decided to stay longer in Sweden to visit friends and family and enjoy real summer ;) haha. And Yes dear people, Icelandic weather is sh*t, and you must agree with me. End of discussion.

I stayed in my hometown for just a few days and met some of my friends, ate dinner at one of my favourite spots in Borås, called Vinci. Then I went with my mom to Öland where my family from my dad side always are during summer. It’s my favourite summer place to be in Sweden this time of year. Everything here is so ‘typical Sweden’ and it’s the best chance for sunny weather in the whole country (wondering why this place is my favourite haha). It’s so cozy here, I remember posting about Öland last summer, I usually try to come here when I’m in Sweden during summer.

So I’ve mostly just been chilling, enjoying food, sunbathing and been swimming in the ocean, so nice, it’s definitely no stress here at all.

I have a few days left here so I’ll try to enjoy this as much as I can. :)

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

DELICIOUS AND CREAMY AVOCADO SAUCE

JEN'S DELICIOUS LIFE

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I love avocados, I can eat it with everything. As ice cream, shakes, in pasta and so much more. This time I tried to do a sauce and it turned out super good, very simple too. You just need a mixer, and then mix everything to a smooth sauce. It suits good with both fish, meat and chicken, or as a pasta sauce. If you love avocados, this sauce is perfect for you!

YOU NEED: 

1 avocado
1 dl fresh basil leaves
1 garlic glove
lemon juice from half a lemon
2/3 dl olive oil
1 dl light cream
salt and pepper to taste

DO THIS: 

Combine all the ingredients in a blender, blend until smooth and creamy. Add some water (1-2 tbsp) if the sauce gets too thick.

 

ENJOY!!!

VEGAN CARAMEL BITES

JEN'S DELICIOUS LIFE

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I love these!!! The perfect snack if you are craving for something sweet and still don’t want to eat unhealthy. They are Vegan and Gluten free and they taste so good. You store them in a container in the freezer and just take them out a few minutes before serving. They are a big hit here at home!

YOU NEED: 
20 port. 

Bottom layer:
1 1/2 dl walnuts
9 dried dates, pitted
1/2 dl grated coconut

Caramel layer:
10 dried dates, pitted and soaked in water for 1 h
5 tbsp water
3 tbsp coconut oil
A pinch of vanilla powder
A pinch of sea salt

Chocolate topping: 
1 dl coconut oil
1.5 tbsp cacao powder
5 drops of Stevia or 2-3 tbsp honey

DO THIS: 

Bottom layer: Add the ingredients to a mixer and blend until it becomes fine crumbs and sticks together when pressed. Spoon mixture into mini muffin forms and press down with help of your thumb. Place it in the freezer.

Caramel layer: Add the ingredients to a mixer and mix until completely combined and smooth. Spoon the mixture evenly onto the bottom layer and place back into the freezer for at least 1 hour to set.

Chocolate topping: Melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener and mix well. Then add the cacao powder, stirr until combined. Spoon a thin layer of the chocolate on top of the caramel layer and place back into the freezer and let it set completely, about 3 hours.

Keep them stored in the freezer in a container and remove them a few minutes before serving/eating. :)

 

ENJOY!!!!

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

MY WEEKEND

DAILY LIFE

I missed the Swedish Midsummer this weekend, for the 3rd time in a row, it’s too bad. But still I had a blast! On Friday we celebrated our Elísabet and her man’s 30th birthday at Oddsson, it was a super nice evening and I had a wonderful time!

On Saturday it was the big graduation day in Iceland, and I had also baked two different cupcakes for my sister in law’s graduation as you can see on the pictures. I did one chocolate cupcakes with nutella frosting and one carrot cupcakes with vanilla frosting, super yummy! So went to my sister in law’s graduation party on the day and then to my bf friend’s graduation party. It ended down town for a drink.

Sunday, finally some good weather, and the first time I could sunbath on our balcony, I got very happy as I always get when the sun shows up. ;) We also went for dinner down town. Perfect Sunday!

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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