- We add in the coffee
and then we fill it up with the orange juice.
Oh, it looks like gravy.
Oh my god, I really don't wanna do this.
(triumphant music)
Hello, everybody, it's Barry here.
I hope you are well, wherever you are in the world.
Welcome to our kitchen.
Today, we are testing three TikTok recipes
that are quite quirky indeed.
We've done some of these before.
Today, we've got some spinach pasta,
some self custarding-
Is that even a word?
Self custarding twist on baklava.
And then we're gonna finish off with something
that I'm either gonna absolutely love or detest,
which will be quite fun indeed.
But I think we will start with the self custarding,
'cause it sounds blooming awesome indeed.
But first things first,
you might notice I've got my jeans on
the weather's changing a little bit,
but more importantly than that,
I finally saw the "Back to the Future" musical.
I don't wanna touch on it too much.
It's in London at the moment and it is phenomenal.
Any "Back to the Future" fans.
Non "Back to the Future" fans like Mrs. B, who came with me.
Oh it was so, so good.
Like, amazing, and I think it's going to New York next year.
So if you're in America, maybe you go there instead.
It's a bit cheaper on the travel side.
So good.
Anyhow, custarding.
It's called a Filo Crinkle Dessert.
So it's using Filo pastry,
which is quite a thin, delicate pastry.
Interestingly, in the UK we call it Filo with a F-I-L-O.
And I believe it's P-H-Y something.
Yeah, P-H-Y, double L-O.
So I hope I've got the right stuff.
It looks the same, it sounds the same, so...
That's a bit weird, innit?
And I'm a bit concerned 'cause in a packet of these,
it says seven sheets
and you need quite a lot to make this a thing.
I mean, look at that, that's with it folded up.
'Cause that's effectively what we do.
Yeah, it might not be perfect here.
And I did buy four packs of filo pastry as well.
And we apparently, fold it back and forth on itself
like an accordion kind of thing.
(bright traditional accordion music)
Okay, so you're kind of left with this, you see?
Oh, it does fit in there neatly.
(bright accordion music resumes)
All right, so we've got another one.
Can you see that?
That's what we're trying to achieve.
We've gotta get that all the way along the pan.
I suppose, in a way, if it just flares out a bit,
that's okay and we'll just fill it as best we can.
The more I can cram in there, the better.
I probably will, in fact-
(drawer rattling)
(scissors clunk)
Make it a nice fit in there like that, okay.
It wants to fall over, but as I add more layers in there.
You get the idea.
Hopefully, we'll jump to
this!
And in fact, I might be able to just tuck in one more here.
In fact, that was three packs.
I didn't use all four
because they can kind of fan out a little bit.
We can move this.
In fact,
I have to take it all out,
because butter goes in in a minute.
It's folded either way
and it's created these massive grooves
for flavour and fillings.
Now the problem with filo pastry is (grunts)
you really need to keep it cool
or it can get dry and brittle and snap,
which I'm hoping doesn't happen here.
But I've got some melted butter here,
and apparently, we brush the bottom
and then just kind of...
I really wanna get the sides out first
and then...
Okay. (laughs)
Okay, this is harder than I thought it'd be.
(bright accordion music)
Yeah, that's better.
Much happier with that.
The butter does actually make it slide down a bit,
but yeah, we have preheated our oven
and it's gonna go in there.
No butter on top just now, just underneath.
So in this goes for the first bake.
10 minutes.
All right, so that's the first bake right now.
It'll get baked again before we put on the custard
which we can do right now.
(bright accordion music) Grab ourselves a bowl,
in goes the milk,
some sugar, two large eggs,
some vanilla extract and some cinnamon.
So I'm just gonna shimmy a bit on there
like two teaspoons-ish.
(bright accordion music) (whisk rattling at high speed)
(Barry taps "shave and a haircut" with whisk)
(oven timer beeping) Okay,
the first 10 minutes is done.
I have not even peeked at this.
Been making my custard, ain't I?
Ooh.
Ooh, wow, okay.
That's browned quite a bit already.
Ooh, yeah, see?
It's lightly charred
but there's quite a lot of baking still to go with this,
so I might reduce the temperature in my oven.
(sniffs deeply) Smells a bit like bread, actually.
So all I'm gonna do is
get some more of that butter from before
and just brush it up and down, all right.
I mean this is gonna make it brown even more
but that's fine.
But you can see there's these grooves that have opened up,
and the flavour of the butter,
and I guess, the custard.
The aim is to sort of seep.
It's a word I used the other day, actually,
on my lime drizzle cake.
Into all of those columns?
We'll just call 'em columns.
Which was a really addictive game on the Sega Megadrive
when I was growing up.
Back in the oven.
I'll lower it down
but it should go in for another 10 minutes.
Let's see what happens.
Ooh.
Oh, here we go then, can you see?
That's got a little bit more golden,
but I'm still happy with it.
So what we do now, apparently,
is get the custard that we've made
and just pour it all over the top
and you can sort of see it
finding its way into those grooves.
The only thing I will say,
inside the channel,
it's just completely filled with the custard.
So maybe that's gonna set around it
and join it all together like some sort of baked glue.
But we bake it again.
This time, for half an hour, turning it halfway through.
Now we're gonna jump to the second recipe.
The spinach pasta.
The spinach pasta, I am really excited about.
We have got a bowl of freshly washed spinach.
We've got some plain flour and some olive oil.
Now if you've ever made fresh pasta before
you know it's just flour and eggs.
It's a real basic thing,
and obviously, you can use spinach to flavour it.
But instead of the eggs, we are using the olive oil
and the spinach and we stick it in a blender.
I'm gonna have to do this in small batches
but if you've got a larger food processor
you should just whizz through this step.
(mixer whines)
So we've whizzed that together.
That's pretty dry.
But I'll now add the olive oil in there.
And whizzy, whizzy whizzy.
(mixer whines)
Did you see what it did?
This, although it's a teeny bit damp, is spinach pasta.
So I'll do that four more times
and probably put it in one big bowl together,
making sure all the ingredients are in there.
(sniffs) Smells like a garden.
All right, spinach pasta dough is there.
And just in case, we've got some more flour to one side
if I need it.
What we're supposed to do now
is take off little pieces of this, and this is why...
Yeah, I wanna flour it a bit more.
So we wanna roll this out into any shape we want.
So you can roll it really thin like spaghetti.
I kind of like the idea
of making it into like green bean size.
And actually, the photo that I saw of this recipe
made it look like green beans.
So I think this is what I'm gonna go for.
And that'll be the pasta done.
Folks, I decided to change my mind
and I've done quite a lot of them
and just cut them in half.
But of course, you could do any shape you want.
So we're gonna cook that straight away
because we need some of the pasta water once this cooks,
That's gonna go in with the sauce
to really drive the flavour up.
Otherwise it's just basically,
well, really boiled spinach. (laughs)
So we'll warm this up.
And whilst that is going,
I think it's time to get this out.
Look at that, folks.
Oh my gosh, that is it fully baked
after just over half an hour of spinning around,
you can see the custard has,
the gap's gone now, it's clung inside those columns.
Wow.
But it's not done there.
We put a syrup on there and toppings of your choice.
So what I've done, I've turned my oven off.
So I'm gonna put it back in the oven just to keep it warm
whilst we work on this pasta.
And I'm a bit behind in my prep for this pasta,
but one thing I'm gonna tell you is,
it is not gonna take long to cook.
We'll know it's done when it rises to the surface.
Okie doke, folks, it has been three minutes.
Because I've made the pasta quite thick,
I wanna make sure that it's all the way cooked through.
So obviously, it's risen to the top
but I'm still gonna push it a couple more minutes.
That's just personal choice.
It's probably okay, but I just wanna make sure.
(laughs) It looks a bit like a green slug, doesn't it?
Now remember we're gonna reserve
a little bit of that water for the sauce,
which we will start making now.
We have got some butter,
and this is four garlic cloves that I've just minced up.
All right, that's starting to
bubble away nicely, that butter.
Push the garlic in.
So we're just gonna fry it in the butter
until it's fragrant so it shouldn't take too long.
Smells amazing.
So here we go.
Let's drain this off. (gasps)
(water sploshes)
Oh my gosh.
(laughs) That is our spinach pasta
and our green water.
And I need 120 mil,
"mul", (chuckles) more of this
to go with our garlic.
We're gonna add in half of the spinach water.
It is reducing down really quick.
It did say it would.
So I'll put the other half in.
(water burbling) (whimsical orchestral music)
It looks a bit weird but it smells amazing.
We give it a good old sprinkling of salt, pepper,
(pepper mill grinding)
and some pepper flakes.
Right, let's keep reducing this down.
Oh, loving the specks of colour though.
And in a minute, that pasta is gonna go in there to coat it.
Oh, look at that.
We gotta add it any minute but hang on.
(chuckles) Mm!
It's just really, really bland.
Hopefully, this sauce will help.
Some very strange shaped pasta, but I'm gonna take it.
And, oh my gosh, already.
That is just glossing.
Oh, I think I might like this.
I'm actually gonna take this off the heat
'cause I wanna try and get the dessert ready as well.
But what you would do is just warm this for a bit more
and finish it with Parmesan
and we'll do that at the end.
So it's just gonna sit here while we do that.
Yes, our Filo Crinkle Dessert has a sugar syrup on it.
So in this sauce pan right here
is equal parts water and sugar.
We are gonna bring this to a boil
to make a slightly thickened syrup
that we drench on top of those crinkles.
Mwah! (chef's kiss smacks)
(pan clanks)
It kind of gives me flashbacks
of the clear bread video the other day.
You know when we had like that thing
that looked like wallpaper paste?
And someone actually told me this,
that they could be a complete lie, but I loved it.
That apparently starch was used
as wallpaper paste historically?
That might not be true but I mean it probably would've stuck
'cause trying to clean those pans was a blooming nightmare.
If you've not seen that video yet, do check it out.
That has been about seven minutes.
I haven't stirred it, but it has considerably thickened up.
We've not darkened it, it's not browned in any way
but you could push that a little bit more if you want.
Or I guess you could just put maple syrup on it
or something like that.
That'd be really nice.
Be very careful and pour that into a jug.
It's not completely clear.
It has started to change colour a little bit
so not too bad.
Right, let's get it on our warmed crinkle.
(sniffs) It smells so good.
And there's like little areas of like the cinnamon custard
like where it's risen and baked in and set in there.
Ahhh!
Right, syrup on.
Almost sealing-
♪ Ba-ya-ya ♪
The custard in place with a sugary coating on top that...
(gasps) it's just filling the gaps.
This is amazing!
I wasn't sure about this.
And whilst it's still like that,
we can stick something on it.
I've got some pistachios that I just chopped off camera.
And whilst that sugar syrup's there,
it'd probably help grip it to it.
(bright accordion music)
Right, shall we have a wee drink?
Folks, we are gonna make orange juice espresso.
I'm not even kidding.
Apparently, this is one that went extremely viral on TikTok.
You either love it or you hate it.
It basically involves having some ice
and you can guess the other ingredients,
orange juice, and yes,
this is some espresso that I made,
actually, in-between getting that out the oven,
so it's still about room temperature.
And they get combined together.
And there is no perfect combination.
Apparently it's your own free will
until you find a combination that works for you.
I'm guessing, in my opinion,
100% of one, rather than the other.
And that would be fine.
Yeah, I need to make sure I get this right.
So the most common one is about three quarters of the way
with orange juice
and then like a shot or two of espresso.
So I made, (chuckles)
I made a little bit too much there.
That's fine.
And then, obviously, the ice goes in.
You give it a good old stir together
and you take a sip.
Oh my gosh.
Now I'm gonna be completely honest here.
I am not gonna play around with the ratios.
I'm either gonna like it or hate it.
And if you wanna do that, you're more than welcome to.
We add in the coffee
and then we fill it up with the orange juice.
Oh, it looks like gravy.
Oh.
Give this a stir around. (laughs nervously)
(laughs nervously) Oh dear.
(pan sizzling) All right, get a look at that.
I know it looks strange but honestly,
(sniffs) the smell alone,
just cook butter and garlic.
But we grate some Parmesan on there whilst it's hot.
I am really excited to try this.
Folks, it's been a funny few hours, hasn't it?
I've missed lunch.
This is gonna be like an early afternoon snack for me.
Um, (laughs) let's go.
Oh dear.
I'm gonna go for two.
It feels like a kind of gnocchi texture.
The garlic has clung on there and the pepper.
Oh my gosh.
I can't stop thinking about this.
The smell is outrageous.
It's a sort of smell that, for me, I love it
'cause I've been cooking the butter and the garlic.
Anyone else walking into the kitchen right now
will blooming hate it.
Mm!
Oh that is amazing.
That is incredible.
It's the sauce that's doing all the work.
And it is like a gnocchi
because it's, you know, a little bit thicker
with the spinach just being the body of it
rather than gnocchi being like potatoes and stuff.
But maybe you could do it
with other vegetables as well and colours.
Mm!
It's cheeky.
It is very intense for flavour.
The garlic is the hero of it, running right through it.
So if you hate garlic, you're not gonna like it.
But that enhanced coat of Parmesan on there as well
just completely drenches it
and coats it and brings it all together.
And it is absolutely...
I mean it looks weird.
It looks like the Ninja Turtles toes, doesn't it?
All right, stop eating it.
That is, that is really good.
But do remember to keep the TikTok suggestions coming in.
I have done quite a lot
and many of them have been your own suggestions
so thank you very much for that,
on your social media platform of choice.
And remember to subscribe if you're not already.
And if you are, make sure your notifications are turned on.
All right, mate?
Oh my God, I really don't wanna do this.
I don't wanna do this.
(Barry swallows)
Oh my gosh.
(laughs) I shouldn't even want to pass that.
That is actually not too bad. (laughs)
It tastes like it should be a cocktail though.
It's really refreshing, I'm gonna give it that.
I don't know if that's the aim of it but...
And obviously, I'm having the espresso now.
I was gonna be like Spider-Man for the rest of the day.
I'm not gonna lie, after the first sip it was like,
"Ooh yeah, yeah, nice."
But there is a little bit of a
bitter punch to it towards the end.
I don't hate it.
Which is like mind blowing.
I should, I should.
I mean, should I?
It's two things I like,
that just should not be...
I'll take it.
Oh, the sugar's kind of done like a little...
You can't see it too well, but there's like a,
a very delicate sort of sugar glass on the top now.
Ah, I really wanna take it out of here,
but at the same time, I'm worried there might be
some sort of buttery residue at the bottom of it
and it'll just go everywhere.
So I'm gonna probably take a square out or something.
Hopefully, we'll get some good crunch.
(pastry crunching)
Can I get in there?
Oh wow, look at this.
Oh.
(chuckles) Look at that.
The filo pastry's still...
From on the side, they're nice and fluffy.
Look, you've got a caramelised...
This is obviously on the edges.
Get an edge.
Oh, all around there.
And then a custard filling it there.
Blimey, that is a big old piece. (laughs)
I don't need all of that.
There's no custard in the bottom.
It's all sat, all of that custard is in...
Oh!
That is incredible.
And I think, the fact that it's still warm
just enhances it slightly.
I've gotta be honest, I can't taste the custard in there.
Can I see it in there?
It's kind of fused into the filo pastry
which I really wasn't expecting.
If anything, I was anticipating it
to like sort of puff out and fill the gaps.
But if anything, it's brought them together
and the central bit where it's stayed fluffy,
the custard is embedded in there
with like a golden coating on the bottom,
the tops and the sides.
(pastry crunches)
That was phenomenal.
But I think my favourite has to be the spinach pasta.
So there we go, folks.
Any of these recipes you try,
do send me a photo on your social media platform of choice.
I love to see them.
Keep the suggestions for any new videos coming in.
I love it and I'll see you next time.
Ciao for now.
♪ 'Cause cooking is nice ♪
♪ 'Cause cooking is nice, nice, nice, nice ♪
It, ah.
It now tastes like how I would imagine-
Well, rolling back the years to when I was five,
mud to taste.
(Barry repulses)
Very bitter.
Cheers, guys!