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Ixta Belfrage

This creator shares videos featuring a range of recipes and culinary techniques. Their content includes detailed instructions for dishes such as meatball noodle soup, baked Alaska, and various pasta sauces, often with a focus on fresh ingredients and flavour combinations. They also explore broader culinary themes, including a recipe inspired by Sri Lankan flavours and discussions on the importance of simple ingredients. Additionally, the creator shares insights into their cookbook, 'FUSÃO', which draws inspiration from Brazilian cuisine and personal experiences.

Where to find Ixta Belfrage

Instagram ·ixta.belfrage
Followers148K
Avg views16K
Engagement8.5%
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Stats updated March 2026 · Stats don't look quite right?

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What kind of content does Ixta Belfrage make?

Ixta Belfrage offers a vibrant exploration of global flavors through engaging recipe videos on Instagram. Her content showcases a diverse range of dishes, from comforting soups to impressive desserts, all emphasizing fresh ingredients and exciting flavor pairings. With a focus on accessible yet inspiring culinary techniques, Ixta also shares insights from her cookbook, 'FUSÃO', celebrating the rich tapestry of Brazilian cuisine and her personal culinary journey.

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Less than 10 minute meatball noodle soup! A very loose recipe… Season mince with spices, salt, pepper, garlic

Roll into little balls 
Fry until golden-brown all over along with some mushrooms if you like Make a broth with water/bone broth, tomato paste, grated garlic and salt

Pour over 
Add cinnamon, chilli, parmesan rind etc for flavour

Break some noodles (I love @kingsobanoodleculture brown rice noodles) into the pan and along with some greens like watercress Cover with a lid and cook for a minute or 2 

Finish with olive oil, parmesan, lemon juice

Enjoy!
I met with Rose, Gee and @aviddetention to learn about immigration detention. Rose described her experiences of the system and its lasting effects, while she cooked the meal that she missed the most in detention - jollof rice. 
  As we witness the dehumanisation of immigrants and refugees around the world, I’ve been reflecting on our meeting. The violent and barbaric actions of ICE in the US have shaken all of us with conscience and in the UK just last month, protests in detention centres from people seeking asylum were met with officers armed with riot shields, dogs and tear gas. 
  Since I met Rose, Gee and the AVID team, immigration detention has expanded and worsened. AVID’s role is to support independent visitors to provide solidarity, emotional and practical support to people in detention across the UK. As a collective, they work together to challenge the use of detention and raise awareness.   They’re currently raising funds to continue their vital work. Please donate at the link in my bio if you are able ❤️
Baked Alaska testing testing testing… Maple miso ice cream Mango passion fruit lime swirl Burnt honey meringue Chocolate cinnamon cake 💫
My curried tuna ragù that many of you know and love BUT made extra special with deeply fragrant fresh curry leaves 🍃   Ragù 2 x 160g tins tuna in olive oil (not in brine/vinegar!!) About 15 fresh picked curry leaves 200g sweet, ripe cherry tomatoes  80g tomato paste/puree 3 garlic cloves, roughly chopped 1 Scotch bonnet (optional, if you like heat) 150 twists black pepper  10g parsley, finely chopped ½ tsp medium curry powder ¼ tsp chilli flakes ¼ tsp chipotle flakes ¼ tsp fine sea salt Everything else 3 tbsp olive oil Large handful fresh picked curry leaves
350g fussili (or another dried pasta) 60g parmesan, finely grated 80g double cream or 2 egg yolks, whisked
 Add 3 tbsp olive oil to a small sauce pan. Once hot, add a good handful of fresh curry leaves and cook, swirling, until they’re bright green and crispy. 30 secs - 1 min. Strain the oil into a large saucepan and set the crispy curry leaves aside to serve. 
Add all the ragù ingredients to the pan with the curry leaf oil (including the oil from the tuna tins). Over a medium-high heat, stir-fry for about 8 mins- squashing the tomatoes with the back of a spoon as they start to soften- until they completely break down into the sauce. Turn off the heat while you cook the pasta. Cook pasta until al dente in salted boiling water. Add the cooked pasta to the ragù, along with 300ml pasta cooking water. Return the pan to a medium-high heat. Add the parmesan and double cream/egg yolks and mix well to combine. Check seasoning, you may want to add more salt if your pasta water wasn’t very salty. Squeeze the Scotch bonnet into the sauce before removing it (or finely chop it up and stir into the pasta if you like heat). Transfer to a platter and top with plenty of olive oil, parmesan and black pepper. Finish with the crispy curry leaves and serve.

Who is Ixta Belfrage’s audience?

Ixta Belfrage's audience is likely composed of home cooks and food enthusiasts, primarily in the UK, seeking inspiration and practical guidance for elevated home cooking. Their high Instagram engagement rate (8.46% ER, significantly above TikTok's 3.0%, Instagram's 1.5%, and YouTube's 2.0% benchmarks) signals strong intent to interact with content, indicating a receptive audience for detailed recipes, culinary technique breakdowns, and cookbook promotions. This engaged follower base suggests a high-quality audience receptive to premium content and product offerings.

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