- The lemon waft.
The lemon waft!
You have got to try these.
Hot, hot!
Look, it's all stuck together.
Now it's telling me to flip it.
(victorious orchestral music)
Hello, everybody.
It's Barry here.
Hope you are well wherever you are in the world.
Welcome to our kitchen.
Today we're doing another Barry trees, trays?
Barry trays.
Hi, I'm Barry Trays.
Today, we're doing another Berry Tries,
which is the playlist, if you've missed any to date
do check them out, put on a sweatband,
have a Barry-thon at the end of this video,
where I check out recipes from famous cookbooks,
chefs, blogs, viral recipes.
Today we've got another three from Tiktok.
Three quite interesting ones.
We got some blueberry cookies,
we've got some air fryer Babybels, and a ramen.
Well, I haven't got ramen.
Spoiler.
Sort of similar, omelette.
So I'm going to start with the blueberry cookies
because they sound sensational.
Let's go.
These ingredients, we've got butter, sugar, and flour,
bit kinda like your base of a cookie.
Don't make a cookie with just that.
That'd be the world's most bland cookie.
We've got some salt, baking powder,
and then flavour town right here,
white chocolate chips, a lemon,
I'm just going to use the zest of that,
and some frozen blueberries.
Heat the berries in the microwave
in a small bowl at 30 second intervals.
(berries rattle)
(bowl clangs) (microwave dings)
It's kind of left behind a little bit of a murder scene
in my scales.
Whilst that's on its first 30 seconds,
we'll take the salt and the baking powder into the flour,
shimmy that around.
All right, that's cool.
I hear sizzling.
Oh, it's only been 90 seconds,
and I think with the sugar content in there,
it got really hot.
And I would say that's liquefying and it's all softened.
I'm loving that.
But what I want to do if I get too close,
you'll see how hot it really is.
It will steam the lens up.
I want to leave it so it cools to room temperature slightly.
There you go.
Steaming up.
Yeah, so we'll let it cool down a little bit
whilst we start to do the normal process
of making a cookie of creaming the butter and sugar.
Let's go!
I'm going to start on a low speed at first.
(beater whirs)
Oh, I'm going to take a precaution here,
because I don't know if you can see that bowl there,
even just doing that, made it quite a bit of it
splatter out and we need to add the blueberries in there
and it must be at high-speed.
So let's get a bigger bowl.
Ah, that's better.
Before it was a little bit too clumpy,
but I'm happy with that.
Beat the butter til light and fluffy, standard,
beat in the blueberries at high speed.
The high speed is necessary to incorporate the berries
with the butter mixture.
If it is separating, increased the speed.
Okay.
But I think this might look pretty cool.
(beater whirs)
Oh, let's just go super high speed just in case.
Well, I don't think it's separated.
I think we'll get the flour in there as soon as we can.
This is a really weird recipe, but I'm very hopeful.
(beater whirs)
There we go. Look at that.
Flour makes everything better, doesn't it?
It's sort of making it,
that's all come together.
Group hug.
(beater whirs)
That does look pretty cookie dough-ish, doesn't it?
Yeah, that looks all right.
I'm going to preheat my oven right now
and now we're getting the good stuff.
So some lemon zest, probably about half the lemon.
Not going to go too crazy.
And then our chocolate chips.
Ah, make it rain!
All right, that might be one of the coolest cookie doughs
I've ever seen.
It looks more like an ice cream or sorbet,
something like that?
Ah, whilst my oven preheats,
we're supposed to cover this bowl.
Just like so, and no, it isn't beetroot hummus.
It goes in the fridge just while my oven preheats.
- ["SpongeBob" Narrator] One nap later.
Oven is preheated.
It's had half an hour in there.
Ooh!
It is a bit firmer to be fair.
I've got enough for more than six that I'm doing there,
but I just want to keep them quite spread apart
so I don't know how much that's going to expand.
It looks like something
from "Charlie and the Chocolate Factory."
Yeah, they look really weird now!
I've got some chocolate chips left
that I'm just sticking on the tops as well.
Why not?
And in they go.
All right, baking time.
It's kind of like standard cookies,
10 to 30 minutes until slightly golden
or crispy edges on the edges.
Let's see what happens.
Whoo!
Folks, these are looking amazing.
The kitchen is smelling sensational.
The lemon waft.
The lemon waft!
They look a little bit weird, I'm not gonna lie.
Check that out!
Nicely, lightly brown around the edges.
As we know from baking things in general,
once they're warm like that they're really easy to break.
So let them cool on there for a little bit
before transferring to a wire rack, okay?
Don't do it straight away.
It'll be like, (blows raspberries)
One thing to say, the silicon baking mats,
a lot of you were saying,
are there any more coming to stock?
They are.
They're actually going to be in stock on Amazon, UK and US.
I think there's 500 on each one imminently.
You can tell which one we use more, can't you?
Just don't ask me for any cleaning tips.
Although I believe if you really want to get them
back to looking like that,
some sort of bicarbonate of soda mix, just Google it.
So from some potentially amazing blueberry cookies
to the next one, which you guys all sent me.
Thank you very much.
If you see any other cool ones,
do keep sending them on your social media of choice.
Air fryer Babybel cheese.
Mozzarella sticks were so last year!
This year is all about the Babybel.
I don't think I have ever eaten a Babybel in my life.
Folks, this is a monumental moment for me.
But it's wrapped in some sort of, can I eat that?
What is this?
Oh!
Ooh!
Oh, that's all right.
I can eat, that's bearable.
Oh!
Good job I'm making this recipe then!
All right, my air fryer has suddenly appeared.
It looks like the hardest part of this recipe
is actually going to be unwrapping each of the Babybels.
So effectively, we're going to do
the classic, egg flour dunky thing
with a seasoned breadcrumb, and then it goes in the fryer,
and whether it's going to be gooey or not, I don't know.
Sounds pretty good though!
(eggs cracking)
This is some flour that I've just seasoned and some pepper.
Here are some breadcrumbs.
We've got some Parmesan, garlic powder,
cayenne pepper, and parsley.
And this is going to form
our cheesy herby spicy crumb. (dog barks)
What is it?
You don't like crumbs?
With that together, we've got our classic dunking station.
Flour, egg, crumb.
And if you're not happy with the crumb,
you can sometimes egg and crumb.
I think I'll be all right with this.
Let's get this unwrapped.
Let's get dunking.
Try and keep one hand dry, one hand wet.
One Babybel completely dusted.
Antiqued.
Drop it into the egg and use your wet hand
to lift it out.
Shaky, shaky, shaky, and drop into the crumb.
Now what I try and do is lift that crumb onto it
with your dry hand.
Oh, there we go.
Boom.
So before and after,
Noyce!
The dry hand wet hand thing will change your life
if you don't do it already.
Especially for me, when I'm using the camera.
Back when I first started doing it,
I would be like, "yeah, I'll just grab the camera"
and there'd be like egg all over it.
Yeah.
But that is preheating for five minutes,
which is a perfect time to try a blueberry cookie.
Oh!
Oh my gosh, that is sensational!
There's little bits of blueberry threads running through it.
A nice sweetness and the white chocolate chips
is kind of like the head of the class.
Yeah, they're in charge.
They're the boss.
These are amazing!
You have got to try these.
Oh my gosh.
Let's get this down, and apparently,
it only needs five minutes.
Good luck, my pretties.
(air fryer beeps)
There is one absolute beauty right here.
Look at this one.
It's held its shape.
Oh no, as I squeeze it, (yells)
It's rounded.
See what I mean?
It's got that lovely bite size piece to it.
Whereas some of the others-
Oh!
I gotta move quick, 'cause it's sort of,
it just wants to fall out.
Oh wow.
Look at those things.
Ha, ha, ha, ha, ho, hot, hot, hot!
Ooh!
Mm!
The taste of the Babybel itself seems once it's melted now
to be stronger, which is normally the opposite for me,
I'm not into a melt cheddar.
I find it more bearable to eat,
but then it could be the intensity of the Parmesan
sort of joining the party, forming that crust.
The cayenne has got a little bit of kick,
the herbs in there as well,
but the strongest flavour of all
along with the comfort and gooey cheese pool is the garlic.
It's kind of like garlic bread cheesy bites.
They are basically ready-shaped mozzarella dippers
so you haven't even got to cup of mozzarella block
or anything like that.
It's just ready to go.
And this one is an absolute legend.
Look at that!
I might just frame that and put it on my wall.
And with two down, one to go,
the tiktok one's normally amazing.
I'm loving this so far.
Last up, noodle omelette!
So first thing we'll do,
I'm getting some water on to boil
as per packet instructions on boom.
Our noodles.
These are some teriyaki ones.
It doesn't really matter what brand you get
as long as it looks like,
isn't that like Justin Timberlake's hair
like from N'Sync or something?
There's definitely a meme going 'round of that.
So as long as you get something like that,
package instructions 250 mil of water onto boil,
we submerge this in.
When the water's nearly absorbed,
we add in the teriyaki flavouring,
Stir it round till it's fully absorbed,
and then those teriyaki noodles are going into an omelette.
So obviously two eggs, got some spring onions,
we've got some oil, vinegar, that's some chilli
mixed with some salt, and soy sauce.
We're just going to bung it all together,
and then wallop it in the pan with the noodles
for a noodle omelette.
This could be amazing.
Whilst we are waiting for that to boil,
if you have enjoyed this video,
don't forget to give it a like
and make sure you are subscribed to the channel.
That'd be lovely.
Thanks, mate!
I'm just going to place that in there.
Oh yeah.
Go on, Justin.
So we're cooking it to package instructions.
That water is nearly gone,
but we'll add the herbs first of all,
we can just see the waters very nearly there.
So we can add in the other sauce.
I was not sure whether to do this or not,
but this is basically the teriyaki,
which is going to make the noodles teriyaki
or well, bland again.
So you can see it starting to stain it.
I need to do this with two hands really,
just getting rid of that,
little bit of moisture left in there
and the noodles will be ready.
Our Eli would be proud.
(eggs cracking)
Eggs.
(whisk whirring)
That's the oil, vinegar, soy sauce, the chilli and the salt,
and this is a sliced spring onion.
(whisk mixing)
Oh, very nice!
So let's do this, let's do it.
And I have let it cool down a little bit.
Okay, coated.
Bring my pan in, and dump it all down in there, okay?
There is egg in there somewhere, I suppose.
So let's quickly get this back onto the heat
and see if we can have a noddle omelette.
I'm starting to get some promising vibes about that.
Look.
There's egg cooking on the back.
Yes!
It's holding it together.
Look, it's all stuck together.
Now it's telling me to flip it.
Ah!
Come on!
(omelette sizzling)
That was a bit risky.
What I prefer to do is slide it into another pan,
and just whack it under the grill,
but the egg has fused that altogether.
(laughs) Come on!
Cooking! All right!
C'mon.
Amazing!
All right, let's just get right in on this thing.
I just did my thumbnail
and that's holding together fairly well.
It is still warm, so like I say, if this was cold,
it'll probably be like a patty,
it would be hold its shape really well.
Pretty different. (laughs)
What?
That's amazing!
That is so good!
Oh my gosh.
It's so hard to explain what is going on there.
There's just so much flavour, the texture of the noodles,
and then all of a sudden it's like,
"Hey, I'm an omelette!"
That is sensational.
We've had a really good,
now I know I didn't have any breakfast.
Omelette, cookies, weird cheesy things.
What a day!
The texture is a little confusing,
but like for a student food or a simple thing,
when you're on your own,
you just want to eat something quick.
Well, there's quite a lot of omelette right there.
That is like a real thing.
That took like minutes to make.
I've spent a lot more money, a lot more time
on things for the family, shh, in the evenings, right,
that tastes a lot worse than that.
That's the main, like proper comfort food.
That is legendary!
This has really thrown me today,
'cause like for the most of the morning,
I've been thinking, "oh yeah, we've made these
and they're outstanding, which they are.
Nothing's going to beat them.
And then these came along,
my first experience eating a Babybel,
and then that coating, that garlicky, herb-y coating,
the cheese as well.
Oh! So good!
And this thing, which I was like, yeah, noodle omelette.
All right, fine.
So, so full of flavour.
It's like really caught me out.
And sometimes, there was a few weird tiktok ones
like the pancake cereal.
They generally are pretty awesome.
So if you've seen other cool ones,
I did have loads of requests.
I'll do another followup and don't forget to check out
the other ones if you've missed them already.
And if you try it in the recipes, of course,
let me know what you think.
Tag me on your social media of choice.
I'd love to see it,
but I have got a lot of eating to do
and a lot of giving away to friends.
So thanks so much for enjoying the videos, folks.
See you soon.
Bye bye!
♪ I'm a homemade rapper, baby. ♪
♪ Ain't science and a label, ♪
♪ But I'm spreading out these lyrics ♪
♪ Like topping on a bagel ♪
♪ ♪ Cooking is the shizzle so don't you get stressed ♪
♪ Just get a hot pan and some chicken breast ♪
I've just had another slice for lunch,
and now it's cooler.
Don't know if the flavours are even more intense,
but when you normally like make noodles like that,
I always find that teriyaki flavour, chicken, whatever,
it's okay, but it's a little mild and that's fine.
But the concentration, the intensity of the flavours
are all gone in to the eggy mixture
and you just, it gets ramped up to 11.
Out of all of them, I mean, who doesn't like a cookie,
but I really think this is going to blow your mind.