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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/

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/

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/

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/

It feels so good to finally be home in my hometown Borås in Sweden. So nice to meet family and friends, been too long since I’ve been here.

Yesterday I met some friends and had a wonderful dinner at Viskans Vinbar had some delicious oysters and butter fried sole fish, so yummy!! After that we went to Vinci for some drinks, one of my favorite lounge places in Borås.

I’m staying here for 2 weeks and I don’t have anything planned really. Just gonna take the days as they come and enjoy. :)

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

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/

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/

A delicious, easy and quick pasta dish that is perfect to put together on a weekday dinner. You will love the combination of garlic, basil, sun-dried tomatoes, spinach and mozzarella. Only made in 20 minutes!

YOU NEED: 
4 port.

350 gram tortellini with cheese
olive oil and salt (add it to the water when you cook the pasta).

1 tbsp olive oil
1 1/2 dl sun dried tomatoes in oil in a jar, drained from oil (cut in pieces)
3 garlic cloves, sliced thin
A half bag with fresh spinach
4 dl half and half (cream and milk)
1/2 tsp salt
1/2 tsp paprika pulver
125 gram standard ball of fresh mozzarella
10 fresh basil leaves, chopped

grated parmesan cheese, to serving

DO THIS: 

1. Cook the tortellini according to package, drain and set a side.
2. Heat sun-dried tomatoes and 1 tbsp of oil in a large skillet on medium heat, add the sliced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to soften.
3. Add half and half, salt, paprika and bring to boil and then reduce to simmer.
4. Add the fresh basil and the cooked tortellini. Mix to coat and warm on medium low heat and then add the mozzarella cheese in pieces. Stir so it starts to melt a bit.
5. Taste and add more salt if needed.
6. Serve and top with grated Parmesan cheese.

ENJOY YOUR DINNER! :) 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

A perfect weekday dish, easy to prepare and yes it’s good! This is a typical Swedish dish “Pytt i panna”, it literally means mixed food in small pieces, as you can see. It’s quick to prepare, specially if you have some left overs of potatoes (boiled) or some protein. Just add some chopped onions, salt and pepper and that’s it!

This time I made a “Pytt i panna” with a bbq sausage and a very yummy horseradish cream.

YOU NEED: 
4 port. 

Pytt i panna
500 g sausage
600 grams of cooked cold potatoes
1 onion
salt and pepper
4 eggs
butter for frying

Horseradish and dijon cream
2 dl sour cream
2 tbsp grated horseradish
1 tbsp dijon mustard
2 tsp honey

Serve it with pickled beets and fresh parley.

DO THIS: 

1. Cut sausages, potatoes and onions into rough pieces.
2. Then fry the sausage in a pan until browned, add the onion and the potatoes, stir everything together and fry until cooked.
3. Season with salt and pepper and let cook over low heat until serving.
4. Fry the eggs and mix the cream in the meantime.
5. In a bowl, stir together all the ingredients for the cream.

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

Yesterday we had a real kind of girls day. We started the day with some gym and then some relaxing spa time, so nice! At the evening we went to my place and I had made dinner to us all, never cooked for so many before at the same time but everything went very well and the girls loved the food, so that was perfect!! I served a creamy potato gratin with a super tender beef filé and red wine sauce, topped with bacon and asparagus. For dessert I made a chocolate cake topped with chocolate mousse, so yummy!

Such a cozy day and a wonderful evening <3

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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