HOBO & AT SIX

AROUND THE WORLDPHOTOSHOOTS

Enjoyed Hobo hotels roof top bar called TAK. A must during the summer.  Me and S having fun with the camera at HOBO ;) Delicious truffle pizza and pasta at Taverna Brillo Strolling around the old town. <3  Perfect stay and dinner at hotel ‘at SIX‘. <3


Me and S had a wonderful two last days in Stockholm before heading back to Iceland. We met my friend Roslinda first day at Hobo hotel on their Roof top bar/restaurant, we were really lucky with the weather so we could sit outside. Can’t wait to visit this place during the summer. I guess it is a very popular place and the view is gorgeous over Stockholm.

We mostly just strolled around the city and enjoyed some good food. I also had a small shoot with the “at SIX hoteljewellery collection which was super fun!

Now I’m back in Iceland after 1 month away. Was so nice to finally cuddle with Knútur and come back to my daily routine. Back to the gym and to a quite healthy lifestyle. ;)

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

 

WKND UPDATE

DAILY LIFE

I love these weekend updates <3

On Friday, me and S went to “Hlemmur mathöll”, again or again for me at least. I love that place as you have a few food options to choose from at the same place. This time me and S tried out “Kröst”, we shared the charcuterie platter first which was ok, could definitely improve a bit, too much sausage pieces everywhere for my taste, I like more “charcuterie meat slices”. And then I took the “kinda fillet” (I wanted the beef though, but it was finished…) and S took the burger, but he actually wanted to try out the burrito place but they had closed already at 21.00… on a Friday?!… But anyway, the “kinda fillet” was very good and S thought the burger was OK as he doesn’t like cole slaw that much hehe. I like cole slaw so I will need to try out the burger next time.

On Saturday I went to the Champagne brunch at Laugar Spa, I met up with our Gudrun and Melkorka. It was a very nice little meet and we got to try their new products they just released. I love lemongrass and the smell from the lemongrass body shower oil and the mist is so good!!

I’m going to Sweden soon and I can’t wait!! Never could I imagined that I would be that excited to go back to Sweden haha. I’m heading to Stockholm and Borås, S is also coming after the football season is done but I can’t wait that long. ;)

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

MY HEALTHY BRUNCH TABLE

JEN'S DELICIOUS LIFE

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How delicious doesn’t this look?! And it contains NO sugar, gluten or dairy.

You can still eat a lot of good stuff while you’re on a diet. I’ve linked my recipes down below to the things I had on my healthy brunch table. :)

 

 

ENJOY!!!

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

BLUE LAGOON & VISITORS

AROUND THE WORLDDAILY LIFE

This week I enjoyed the Blue lagoon two times haha. Thats how it goes when you get visitors. My aunt and her family was here last week and now my friend from England is here for a visit. Not bad at all as I love to relax in the hot water.

I couldn’t manage to take any good photos with my camera the first time as the weather wasn’t that good, it rained and was very windy. But the second time it was so much better, perfect lighting and no wind. So me and my friend Sofia <3  snapped some quick photos before we enjoyed the lagoon. But now I think I will have some break until I visit the blue lagoon next time haha.

My white bikini is from -KOPPER & ZINK- One of my favorites at the moment. <3 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

CRISPY WAFFLES WITH HOMEMADE BLUEBERRY SAUCE

JEN'S DELICIOUS LIFE

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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/

LEMON AND GARLIC CHICKEN WITH FRIED HERB RICE

JEN'S DELICIOUS LIFE

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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/

CREAMY TORTELLINI WITH SUN-DRIED TOMATOES, SPINACH AND MOZZARELLA

JEN'S DELICIOUS LIFE

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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/

SWEDISH HASH, “PYTT I PANNA”

JEN'S DELICIOUS LIFE

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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/

READ MY INTERVIEW IN MORGUNBLAÐIÐ

DAILY LIFEJEN'S DELICIOUS LIFE

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MY DELICIOUS TACOS – CLICK HERE FOR RECIPE

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LANGOUSTINE ROLL – CLICK HERE FOR RECIPE

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Read my interview about me and my passion for food. <3 

http://www.mbl.is/matur/frettir/2017/02/23/matarast_fyrirsaetu_og_fotboltastjornu/

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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

GRADUATION DINNER

DAILY LIFE

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This Saturday my bf graduated! So nice that it’s finally done. So happy for him! <3

We went and had a celebration dinner at restaurant called Grillið with his family. Very nice food and good service, enjoyed it a lot. And finally a restaurant who had Chanterelles on the menu, one of my favourite things.

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

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