- This is a cake batter milkshake.
Oh!
Oh, I actually love it.
(lively music)
Hey, everyone, it's Barry here.
Hope you're well wherever you are in the world.
Today, we're doing another four three-ingredient recipes
to try one time in your life.
Remember, it's normally not just three ingredients,
it can be three items for,
I didn't think of this, but it kind of works, free flavour.
So that's right, just like normal,
this is part of a playlist.
So if you want loads of budget recipe ideas
that you can just put your own twist on,
do check out at the end of this video.
Starter, main, dessert and drink,
12 items or ingredients in total to make this.
Let's start with the very cheeky mega dessert.
Alright, for the dessert, we're gonna go
for a little bit of a twist on peanut butter cups.
This is a flan tin, mini flan tin,
and they almost give the perfect shape
of peanut butter cups.
But we've got three ingredients.
You can make peanut butter cups
with literally just chocolate and peanut butter.
So we're gonna do American styley peanut butter jelly,
or jam in the UK, style ones,
and they're gonna be so simple.
(lively music)
- Thirty-second blast, wizzy, wizzy, wizzy.
Make sure that there's no foil on your chocolate.
Oh, I'd probably know by now. Zzz.
Look at this.
This is dark chocolate.
So yes, okay, that does make it healthier.
(lid popping) Oh!
A little bit of peanut butter,
just to give it a little bit of a twang.
Oh, that is amazing.
And it's getting Boston out of his bed. Standard.
I wanna make sure I've got enough to top these,
so I'm gonna only do four at most.
Now, if I just give it a little tap.
(tin rattling)
Boom.
So they're just gonna go in to chill for a minute.
Which is basically what you are doing, isn't it?
Yeah!
Anyhow, we're gonna jump to the starter now.
These are gonna be jumbo pesto breadsticks, alright?
I've never made them before.
They could fail,
and if they do, I'll leave notes and suggest improvements,
but I've got high hopes for it.
Remember we did the two-ingredient bagels before?
This is kinda like a concept of that,
but instead of using Greek yoghourt,
we're gonna use buttermilk,
which I was told in the comments there
that we could use that as an alternative.
So a big old bowl.
This is some self-raising flour.
Whoop.
This is the buttermilk,
and I'm gonna use about half of this tub, okay,
so about 150 mls.
And hopefully, that will become some sort of dough.
And if it's too wet, we add more flour in;
too dry, well, we've got some more buttermilk for that.
But that's actually looking quite promising.
(lid popping)
♪ Ooh baya ♪
This is some reduced-fat pesto,
and the bulk of it is going to go on at the end,
we're gonna spread it on as a topping.
But I want to get a little bit
of that basil flavour in there.
(lively music)
- There's still a slight bit of tackiness to it.
Just shimmy down a little bit more.
Oh, I think I'm gonna get two jumbo ones out of this.
So I'll just rip one of the balls in half,
and we'll just coat it a little bit.
But it's already in a ball shape,
so all I'm gonna do is just roll it out into a log,
like a big old breadstick.
My aim is to bake this,
and then drench it again with some more pesto.
And if you wanted, actually, an alternative,
you could get some,
you know you can get flavoured butters, like garlic butter?
You could put that in there, and then drizzle that on.
That'll melt all through, more like a garlic...
Ooh, garlic bread baguette.
Well, there we go.
Put it on there.
And hopefully, if I've cut it in half fairly accurately,
this will be a similar size.
Amazing.
So I'm gonna bake these at the end.
I'll just leave them to rest to one side.
And whilst we've been playing around with those breadsticks,
this has been in the fridge,
and firmed up enough to give us a platform for the filling.
Peanut butter.
I'm gonna push it to the edge as much as I can,
'cause we still want to cover the edges in the chocolate,
just to get a little bit down here.
Whereas with the jam, we can kind of paint it on,
fill it up as much as we can.
So you can kinda take the filling as close to the edge,
but then fill it, just to create a border,
because then we can do our pour on top.
(soothing guitar music)
Just sort of gently guide it,
'cause you don't wanna push the filling.
That's worked out amazing.
Look at that!
(flan tin rapping on work surface)
Right, you get the idea.
Tap it down a bit.
That's what I'm gonna be doing with the other three.
And that is it.
The only downside by using this...
Have I just put my shoulder in melted chocolate?
Oh, no I haven't.
Ideally, if you've got a loose-bottom cupcake tin like this
and you're not bothered about the shape,
it'll pop out easy.
With them being firmed and set together,
they should jump out.
They'll be quite heavy,
but we'll worry about that in a bit.
So in the fridge for a blooming good set.
I just wanna do a little shout out
to the people that do the "4, 3, 2, 1" date nights,
where they do all four, or pick...
There's actually pick-and-mix.
Someone did a whole like "Come Dine With Me"
with their friends,
and picked their own separate courses,
which was awesome.
Couple of students also messaged me as well,
to say that they've saved a lot of money doing it,
which is great.
And the other question I also get asked
is what is my favourite thing I have ever done
on "4, 3, 2, 1".
I don't know.
I really like the barbecue pulled chicken though,
'cause I love pulled pork,
but that's just such a quick and lazy way to do it,
and it does actually work a charm.
I think it would be that,
but there's been so many.
But anyhow, we're gonna do the drink now.
And this is something that you guys sent me.
I was like, "Oh my gosh, what the heck is this?"
And I saw that it was three ingredients,
and it can be done without a cake mix.
This is a cake batter milkshake.
So, cake batter milkshake.
Apparently, if we combine some Cretty Bocker,
and I've gone for the rainbow party mix, (chuckling)
combine that with milk and ice cream,
so something you'd normally put in a milkshake,
it makes this cake batter milkshake.
And there are ways of doing it without said cake mix,
but we kinda know what goes into this.
It's just this one, I won't be adding the eggs,
the oil or the water.
I guess it's getting the moisture from this,
and people are loving it. (laughing)
Cor, it smells sweet, even through the packaging.
Smell that.
Right, this is half-a-cup, pretty much, of the mix.
In goes a cup of milk,
and one, two, three scoops of vanilla ice cream.
But you could use a chocolate one if you want.
You could do a chocolate.
Oh my gosh, why didn't I do that?
I know, 'cause I wanted to stick to the recipe.
I don't trust myself here.
Plug in Glenda the blender.
And as you see, the milk is settling down there,
to hopefully help.
I mean, I guess we are effectively whisking this, right?
(smooth music)
I dunno if I'm gonna edit that bit out,
but I had a very confused look on my face just then.
(chuckling)
Oh! It looks like pancake batter,
but that is all blended and combined.
I'm gonna keep this cool.
Let's get the breadsticks in the oven.
And meanwhile, we will see if the pesto...
So I've just got a little bit in a ramekin,
Just gonna give it 10 seconds in the microwave.
Just if we can get it a little bit
more loosened up and spreadable,
that could work really, really well.
The other thing to say, as this finishes,
whenever I do these "4, 3, 2, 1" videos,
I don't have breakfast.
It is now approaching lunchtime,
and I an blooming starving,
although not so keen on a cake batter milkshake.
Oh, wow, yes, that has worked.
That has really worked well.
Whilst the breadsticks are cooling down,
we use the oven to make our main.
Now, I don't what to call this.
I've got some smoked fish.
I just love smokey recipes, but any fish will do.
That is gonna get poached in some tomato sauce.
So I could've just got a jar of tomato sauce or passata,
but if you go into sort of like the pasta-ry aisle,
in some supermarkets,
they tend to have a tomato sauce section,
and then like a pasta sauce thing.
It's kinda like the same thing,
but they've put free flavour in, right?
So we've got an onion and garlic infused tomato sauce.
We're gonna poach the fish in this.
We're gonna poach it in the oven,
but it'll kinda make sense.
And then I was potentially gonna cook
some spaghetti in with it,
but I thought, again, I can get some free flavour
by getting some easy, ready-made rice.
There's egg fried rice,
there was whole grain stuff,
but I thought I'd go for vegetables.
So by three items,
we've got onion and garlic tomato sauce,
we've got the smokiness of the fish,
plus the rice with the veg in it.
That's pretty darn good.
Alright, so it's all gonna happen in here.
Sauce is going in.
I needed slightly more than one jar, like one-and-a-half.
(water gushing from tap)
But you might have just heard
that I half-filled the empty one with some water,
and what we're trying to do is get this warm
before the fish goes in it.
But my theory with that was
you could add slightly more water
and get either fresh pasta or a fresh spaghetti
that cooks way quicker,
and cook that in there as it warms up,
and then bake it with the fish
to kinda do this weird fishy ZT vibe.
That would've been cool.
I just quite like the simplicity
of the rice just having vegetable,
like more flavour in it.
Like, why not?
Beautiful.
I'm normally quite harsh on myself
and don't even allow myself seasoning,
but just giving it a good bit of pepper on that fish.
Now remember, I'm just limiting myself as much as possible.
Go to town on it.
I don't care.
Chuck in eight ingredients if you want.
I mean, you might not need that,
but hopefully, all the videos on this playlist
give you that platform to potentially save money.
A lot of people message me that go, "That's quite cheap."
So it's cool.
Excuse the fish pun,
but we are gonna place our fish in there.
And I don't know,
I have a feeling it's gonna get stained.
Fish is going in for about 10 minutes.
And if you wanted to,
you could do a grill for the last few minutes,
or broiler, depending on where you are in the world,
just to get that char.
That's the sign for char. (chuckling)
I think that's supposed to be a flame, or a spider.
Yeah, real chargrilled fish.
Up to you.
But actually, my biggest concern right now
is getting these out. (laughing)
Hopefully, the weight of them will just drop.
(flan tin banging on work surface)
Yeah, that's not working, is it?
(flan tin banging on work surface)
(rapping flan tin with rolling pin)
(flan tin tapping on work surface)
Oh, I think one just dropped out a minute ago.
Oh!
Look at that.
I'm keeping that in the fridge.
That looks awesome.
(flan tin banging on work surface)
Oh!
Oh, I actually love it.
That is all fully baked through.
Ah, jumbo breadsticks I've done.
Look at that.
They've split a little bit, but that's fine.
And I've just warmed some more pesto up then.
Remember, there's not just basil in this,
there's obviously nuts and cheese as well.
So, wow. (laughing)
And I know I could probably argue
that I could get away with butter,
but I want you to do that,
maybe put a little bit of butter in with the pesto,
to sort of really drizzle it on, melt it through.
Oh!
Right, my rice is just bung-in-the microwave jobby.
Let me serve that up.
Putting the fish on there like that.
For a main meal, that should be all right.
Oh, my gosh.
(chuckling) It's certainly thick.
Smells like a cake.
(peanut butter cup cracking)
Oh!
You've got the jam layer wedged around
the peanut butter like that.
Ah, they are gonna be awesome.
But yeah, yet again, we've done another four courses.
Let's see what it tastes like.
Oh!
Still warm.
Fluffy inside.
(bread crust crumbling)
(Barry crunching bread)
Mm, that is gorgeous.
A very slight pesto flavour in there.
It tastes quite like a wholemeal baguette, actually,
but a wonderful crispy outside,
delicate pesto-ness.
That is wonderful.
And I don't think it even needs the pesto.
Okay, so let's try some of this fish,
ooh, it's flaky,
with the sauce.
Oh, my gosh!
Oh, that's wonderful.
I dunno if you heard Boston
just sort of shake himself off then.
You can tell I'm at the eating scene, can't you? (laughing)
He's like, "Oh, I'm here, I'm here. I'm awake."
It's really weird.
It's like two contrasts.
You've got the nice comforting bread,
but then you go to something
which has got so much depth to it,
the smokiness, even the pepperiness on the fish,
the tomato sauce, which has stained it.
I think it's stained it underneath.
Yeah, look at that.
That's like orange.
The rice is just rice,
I've got a bit of vegetable on there.
But it's that sauce working in,
kind of soaking into that fish as it cooks,
driving that flavour in with the smokiness.
Mm, I blooming love that.
(peanut butter cup crunching)
You see that there?
Oh, wow.
Mm!
I love the shape and the colour on them.
They're awesome.
And you don't get, really, much from the dark chocolate.
That's kind of holding together,
The real sweetness,
and, I guess, a little bit of moisture, to a degree,
is from the jam.
The peanut butter's kind of like a smoothing flavour bit,
and a bit of texture from the nuts there,
but it's that surprise kick of the jam
that you don't normally get in a peanut butter cup,
particularly a mega peanut butter cup,
that I just thought would be fun to add
for a third ingredient twist.
Right, (chuckling) cake batter milkshake.
It almost looks like it's baked in there.
Here we go.
So, it smells so sweet.
Whoa, whoa, whoa, whoa.
Hang on a sec. I don't want you to die.
Just come here. Come here.
Right, so with the Cretty Bocker mix,
thank you to a patron for pointing this out,
you're probably commenting right now,
"I'm about to drink this.
Oh my gosh, you gonna get ill!"
So you gotta heat treat the flour mix.
You can do that in the microwave, in the oven.
There's several different ways.
That'll make sure you don't die.
I haven't died.
I'm okay.
But make sure you do that.
And it might actually taste a bit better.
Well, I was right there.
It definitely is sweet.
It does taste of cake batter,
because that's sort of what it is.
I don't hate that, but that is insane.
Like insanely, stonkingly, stonkingly,
outstandingly, atrociously sweet.
So I'll have a bit more.
Va, va, va, va, va, va.
I don't hate it.
That is dangerous.
I don't really know if I really want you to make it,
but I feel like maybe you should try it.
But eat fruit, or fish, like I'm gonna do,
(peanut butter cup board scraping on work surface)
for the rest of the day,
rest of the week after, if you do.
Blimey!
Do you know what? I love all of these today.
This actually might be my last "4, 3, 2, 1" for a while.
I'm gonna actually jump up to five ingredients,
which opens up so much more flexibility.
You would not believe,
those two extra ingredients, what it can do.
But if you do try any of these,
or any others on the playlist,
don't forget to check it out, as I say.
Put on your sweat band
and give the video thumbs up if you enjoy it.
Don't forget to subscribe too, for regular food fun.
And do keep any other three ingredients,
or four, five,
coming in on your social media too.
I'd love to see it.
Any help does help.
So, cheers, guys.
See you soon.
(upbeat music)
♪ 'Cause cooking is nice ♪
♪ 'Cause cooking is nice, nice, nice, nice ♪
- Oh!
I don't hate it though.
I don't hate it. (sniffing)