Jan D'Atri

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whole milk

Ikea Swedish Meatballs

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They’re as popular…maybe even more so, than their home furnishings!

Ikea’s Swedish Meatballs are Iconic! And, since the Euro furniture store posted the recipe on Twitter about a month ago, the internet has been obsessing over it.

Ikea released the recipe during the novel corona virus pandemic because, according to food a manager of IKEA U.K., “We know that some people might be missing our meatballs, which is why we’ve released an at-home alternative.”

So now you can get your meatball fix anytime you like! The meatball recipe is pretty simple. It’s very similar to an Italian meatball. The cream sauce (or gravy) is a breeze, too, although I was surprised that it included two ingredients I would not have expected; Dijon mustard and soy sauce (which accounts for its silky golden brown color.) As the directions point out, you’ll want to chill the meatballs in the refrigerator for a couple of hours before browning them in a skillet so they won’t fall apart. Yes, they’re that delicate!

So while you’re waiting for your favorite flat pack furniture store to open back up again, you can have a little taste of IKEA for dinner tonight!

Watch my How to Video HERE!

Lemon Pudding Cake

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It’s one of those miracle desserts that goes into the oven as a cake batter and comes out baked with two distinct layers. The bottom layer becomes a luscious, lemony pudding and the top becomes a light and delicate cake! How does that happen? I’m assuming it has something to do with the amount of liquid this recipe has. Since liquids like milk and whipping cream are heavy, they settle down into the bottom of the dish, which creates the pudding. But I’m no scientist, just a lemon dessert addict and think a lot of you are too! One of the most popular lemon desserts are Lemon Bars (or Lemon Squares.) Well, this Lemon Pudding Cake will give them a run for their money! I employed a technique that allows the zest of three large lemons to steep in a simmering milk and heavy cream mixture. After it sits for about 15 minutes, you strain the lemon zest and what you have left is delicious milk with lemon essence! Then, the juice from the lemons is what gives it the punch! A little topping of whipped cream and you have a fabulous dessert served in individual ramekins that have baked in a water bath. I love this recipe and I hope you will too!

Watch my How To Video for Lemon Pudding Cake here!