I got excited when Ikea published it's meatball recipe. It gave me the chance to make it from scratch and to make my own version of it! A few pointers:

  • Use the biggest bowl you have. I almost switched my bowl after adding in all meatball recipe but decided to make it work with the one I was using.

  • I will be listing 2 ways to cook meatballs: Fry+Bake and Air fry (which is what I did in this post).

  • I hand mixed the meatballs but you can make your life easier by using a stand mixer on low speed.

  • I used a kitchen scale and scoop to make my meatball size as consistent as possible.

  • Cooked all meatballs then froze my leftovers in a ziplock bag, should be good for 1-2 months. Don't mix in the sauce when you freeze.



serves 20-30 (depending on meatball size) | prep: 20 mins | bake: 10-12 mins | idle: 1-2 hrs


  • 500g beef mince

  • 250g pork mince

  • 1 onion, finely chopped or diced

  • 1 clove of garlic, crushed or minced

  • 100g breadcrumbs (about 1 cup)

  • 1 egg

  • 5 tbsp milk

  • salt, pepper, herbs (optional) to taste


  1. Combine beef and pork mince and mix thoroughly. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.

  2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (I stored mine in freezer for 1 hr)

  3. Fry+ Bake: In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides. When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 350°F) and cook for a further 30 minutes. Air Fry: Preheat air fryer 400°F for about 3 mins then place meatballs in Air fryer basket in single layer (I ended up cooking in 2 batches). Place basket in Air Fryer and cook on 400 degrees Fahrenheit for 10-12 minutes, tossing meatballs halfway through. Internal temperature should be 165 degrees.


prep: 5 mins | cook: 7 mins


  • 40g butter (2 tbsp)

  • 40g plain flour (1/4 cup)

  • 300ml beef stock (1 cup)

  • 150ml thick double cream or heavy cream

  • 2 tsp soy sauce

  • 1 tsp dijon mustard


  1. In frying pan or sauce pan in medium heat, melt 40g of butter. Whisk in flour and continue cook for 2 mins, stirring continuously.

  2. Add beef stock and continue to stir. Add heavy cream, soy sauce and mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.

Michelin guide's Instagram started posting recipes, souffle being one of them. This is my 2nd attempt in doing this chocolate souffle, I don't know what I did wrong the first time but it was too watery, it didn't puff, and chocolate was too dark for my taste. I didn't quit and after a few research, made my second attempt. I think I got it right :)

This is meant to be served immediately but I couldn't finish my souffle so I stored the leftover in fridge to eat the next day. I actually preferred it cooled!


serves: 1 souffle | prep: 20 mins | bake: 10 mins


  • 70g milk

  • 1 egg yolk

  • 3.5g cornstarch

  • 20g cane sugar

  • 20g white sugar

  • 75 grams dark chocolate (not a fan of dark so I used 50% cocoa)

  • 55g egg whites

  • 5g powdered sugar

  • melted butter for ramekin


  1. Preheat oven to 400 degrees.

  2. Butter ramekin or oven safe mug and cover entire inner surface with sugar.

  3. Beat egg yolks with sugar and cornstarch. Heat milk and pour over egg yolk mixture. Mix well then pour in saucepan. bring to a boil and cook for 2 minutes (medium high heat).

  4. Melt chocolate and add in saucepan. Mix well.

  5. Beat egg whites to a light mousse and slowly add powdered sugar.

  6. Gently incorporate egg white mousse into saucepan and fold / gently mix with the chocolate mixture.

  7. Fill ramekins with mixture. Bake for 400 degrees for 10 mins.

Never knew I was an everything bagel person till I made the bagel myself! For my first attempt, I hand kneaded and it turned out dry, so this time I used a stand mixer for kneading because I don't trust myself. I basically combined 2 recipes, this and this. For storing, I just stored bagels in ziploc bag and left in room temperature and when ready to eat again, reheat in 325ºF oven for 10 mins.


serves: 4 | prep: 30 mins | cook: 25 mins | idle: 1 hr 20 min


  • 1 tsp active dry yeast

  • 2 ¼ tsp white sugar

  • cups warm water (add more if dough is too dry)

  • 1 ¾ cups bread flour

  • 1 ½ teaspoons salt

  • Everything bagel topping (optional)

  • 1 egg (for egg wash)

  • Splash of milk (for egg wash)


  1. In a small bowl, stir water, sugar and yeast together. Set aside for about 10 mins.

  2. In a mixer bowl, Mix the flour and salt then make a well and pour in the yeast and sugar mixture in.

  3. Using the mixer dough hook attachment, knead until dough is smooth.

  4. Move the dough to a large bowl coated. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size.

  5. Divide the dough into 4 pieces. Shape each piece into a small ball. Take a dough ball, and press the middle using 2 fingers to form a ring then place on an oiled baking sheet. Repeat with the remaining dough.

  6. Cover baking sheet with damp kitchen towel and rest for 10 mins. You can preheat your oven at this time to 425ºF .

  7. Bring a large pot of water to a boil. place bagel dough and boil for 1-2 mins each side. Return to baking sheet.

  8. In a small bowl, whisk egg and water. Brush each dough with your egg+milk mixture. Add toppings if you plan on doing so for your bagel.

  9. Bake for 20 minutes, until golden brown. Let cool on a wire rack before serving.

© 2020 Serena Dalrymple