- They should be some cigars of absolute paradise (laughs).
I did not like that at all.
(upbeat music)
Hello, everybody! It's Barry here.
Hope you are well, wherever you are in the world.
Welcome to our kitchen.
I say I hope you are well,
but generally today, I'm not amazing.
If you ask PVC,
they will tell you, perhaps, in the comments down below.
But I've just summarised to them
in our more extended versions of these videos,
my life (laughs) for the last few days.
I'm pretty darn exhausted,
but that exhaustion is toppled away by my excitement,
my buzz for today's Barry Tries video.
I'm trying three more TikTok recipes.
You guys had sent me loads and today,
they all seem and sound genuinely gorgeous.
We've got some keto cookie dough bread.
We've got some steak and cheese roll-ups,
and some pesto eggs,
which I've heard tonnes about
and we'll probably save that for the end.
First up then,
let's go for the cookie dough bread thing.
Cheers.
Just before we get started,
here are some interesting foods
that I happen to have in the house
and I'm gonna do some YouTube Shorts of these.
They're kinda like little mini TikToks.
I did one the other day,
but it was a TikTok that I already uploaded,
so I was like, "Keep TikTok off YouTube!"
Sorry.
So have a look out for these.
They're like little 15-second taste tests for a bit of fun.
First step.
Beat four eggs together
with some bicarbonate of soda until it's frothy
and you have some stiff peaks.
I've been doing this for 15 minutes
and it has gone, obviously, with it being eggs
to like a meringue-like texture.
It's more sort of soft and hard peaks.
So sort of medium peaks and I am happy with that.
Next up apparently, peanut butter.
Oh nice! That dollop right in there.
I need two thirds of this tub of peanut butter.
(hand mixer whirring)
Looks more like a coffee cake batter,
but apparently, that is it.
And the chocolate chips are optional,
but of course we're going for that.
(hand mixer whirring)
Now into a prepared loaf tin,
which I haven't prepared but I'll do it off camera.
There they are.
And as if by magic (laughs),
a wild, lined loaf tin appears.
I've got two loaf tins.
I've gone for the slightly larger one.
I do think it'll rise a fair,
but I've seen some varied ones that are like huge loaves
and other ones that are actually more like rectangular ones,
which I think ours is gonna look more like.
It's fine.
Yeah, as I just preheat my oven,
I just think at the end of the day,
we've done all the recipe ratio right.
It's just how big it's gonna be.
I could put it in cupcake trays.
Chocolate chips on top.
Really wanted to put some vanilla extract
or orange extract in that,
but we're staying loyal.
That is four ingredients. Could have been three.
Probably could have been two.
Could've been one. It would just be an omelette.
Alrighty then, this is now going in the oven for
(speaking gibberish)
Ow!
(laughs) Just nipped it. It's all good.
Roughly 20 to 25 minutes,
which is perfect time to move on to the second recipe.
But I've just realised that everything today,
all the recipes involve bread.
Next up, steak and cheese bread roll ups.
Stonkin'
All right, so this one is grilled cheese roll-ups, okay?
So it's bread that gets squished and flat
and I've done something like this a few years ago.
I think it was a more of a sweet thing.
I think we did churro ones with cinnamon.
But instead of doing grilled cheese version here,
we actually slow-cooked some steak the other day, or beef,
and got some leftover in the fridge,
so I figured we'd do that with some mozzarella,
roll it up, fry it, and they should be some cigars
of absolute paradise (laughs).
Take the crust off first.
It will flatten a little bit easier.
Now, my bread here is quite holey.
(whistling sound)
Sorry.
But I'm hoping, when we press it down,
it's gonna fill those holes.
We've got a rolling pin here.
I'm just gonna go flat like this.
Oh, that is almost perfect for my cheese as well!
To be fair, all of those holes have actually gone.
It's filled the gap and made it so thin!
I've got some sheets of mozzarella.
I've never had them before,
but the girls want them in their lunchboxes.
That's fine.
They're going back to school so it's like,
yeah, first week back, let's spoil ya.
I'm gonna take a teeny bit more off
because we need a seam, okay?
So you with me so far?
Flattened bread carpet with mozzarella strips on it,
leaving a little gap.
I'm just gonna put a very thin layer
of this slow cooked meat.
And we are gonna need to seal it.
Okay.
So, with a little pastry brush and some melted butter.
Oh, you naughty thing.
Which we are gonna need some butter in the pan as well.
We're gonna take that bread and roll it up.
And if that pushes that meat too far,
I might just take these last little bits out.
Oh, it's pushed the cheese as well.
Oh no!
'Cause it's really important that that bites to that
to compress it and join it together.
Like that.
(laughs)
And if we want,
we can do a bit more just to kind of act like a glue really,
and leave it seam side down.
Right, I'm gonna make a few more of those.
But just before I do, in other news,
I've had a little cheeky look at him.
You might be able to see it.
It's probably just over halfway up the tin,
which I'm really happy about.
I mean, this is gonna have a fairly decent height on it,
and the smell was great.
Tony the Tiger great.
Great!
Nice.
All right, last one.
And what I've been finding is once you do that final roll,
if you just kinda put a little bit of pressure on
with that butter there,
sit it down and we'll cook it seam side down first.
Oh! I'm quite excited by this.
(oven beeping)
Speaking of excited, the oven has just finished.
Apparently, we're at the 20 minute stage.
We can look.
Oh! Oh my gosh, that looks amazing!
Oh, it's all risen up massively.
Nice sort of rounding on it.
I think that's done, you know.
Oh, yes. It's come out clean!
Thanks oven. Your work here is done.
Right.
Let's leave this to cool, naturally, to one side
whilst we finish these off.
We'll get them cooking.
That smells so good!
I love that splatter in the chocolate chips.
Amazing!
Happy now?
(laughing)
These are gonna fail now and I need some more like.
On the subject of dogs,
little bit of a sad and awkward story this morning.
I was walking the dogs along the beach
and on the bench,
a guy was sat there drinking his coffee in the morning,
looking at the sun and all that stuff with his dog.
And I was like, "Good morning!"
He's like, "Well, it would be.
"I'm getting the dog put down later."
(laughs) Oh my gosh.
Felt a little bit sad. Also extremely awkward.
How do you walk away from that?
Like, "Oh!"
So I've got a couple of blobs of butter in this pan.
Just gonna melt it up.
Let it disco dance around the pan a little bit.
Shouldn't take long.
See these bubbles starting to appear?
So the seam side down,
although it is fairly well stuck together.
And if this doesn't melt,
my oven is still warm from our cookie dough bread,
so you could wrap there.
Wouldn't wanna put a lid on this
and warm it through 'cause it would burn.
Obviously it's still bread, right?
Help it a little bit.
See, it's starting to get a little bit of colour already.
Cook away, top up your butter if needed,
and when the time comes,
we'll flip them over 'til they're golden brown inside.
I can see the cheese starting to melt from this one already.
I think we'll be all right.
Don't be afraid to add more butter like I've just done
because the last thing you want is the butter
to be burning too much,
but I would not move it off the seam
until it's nice and cooked 'cause then that will firm it up
and hold that shape for you.
It's kinda gone less roll up,
more kind of rectangular, melty, mozzarella stick,
which I am not unhappy about whatsoever.
I mean, check that out.
Look, look, look, look, look!
And I can push that cheese.
Look at that!
Kitchen towel. Let it cool.
You can have a dunking sauce if you want,
but I need to try this warm.
Which is now.
I might regret this.
Oh! This was my own sort of invention.
That is hot! Amazing.
The saltiness of the butter has absorbed into there,
the gooeyness, the warmth of the cheese.
And the texture, the tenderness of the meat,
which is of course optional.
They would be great without cheese,
but I feel like a dunking sauce with that.
But this, that's flipping amazing! Wow!
I mean that is so good
I feel like I should do my own TikTok
or YouTube Short of that actually.
Nice.
So for our third and final one,
it's something that I've actually heard of a few times
and it's called pesto eggs.
I've got some bread there that I'm just toasting up.
We've got some jars of pesto.
This is some light pesto, light green pesto.
'Cause obviously you can get different colours and flavours,
red pepper pesto, for example.
You get a pesto with lemon in.
They're like really extra lemon
because the recipe I've made in the past has lemon in it.
It has oil.
But apparently, pesto eggs,
you cook eggs and you can do them scrambled
and other different.
I don't even wanna poach it.
'Cause then you just dilute it in water.
Well, we're gonna fry the eggs in the pesto.
So the pan that we just used a moment ago,
we've cleaned that up.
We simply dump the pesto in here,
probably get it a little bit warm,
and then crack the eggs straight into it.
And the flavours are gonna infuse in there.
They're gonna cook together.
They're gonna surround the eggs,
which we're then gonna hopefully lift up
and coat on top of our toasted bread.
That is it. It's quite a simple one.
It's quite an iconic one. It's been very popular.
And I really believe, just like the other two.
Well, we haven't tested that yet.
It could taste absolutely horrendous.
I really think it's gonna work.
So this is one small jar, so I bought two.
I want to make sure I've got enough
to cover the base of the pan.
And this is a very big pan to be fair.
I wanted to try and cook two eggs at the same time.
There we go. A nice ocean of pesto.
You can sort of see the oily trails in it.
So let's get the eggs in.
(eggs cracking)
Carefully lifting this.
We just want to cook these eggs through
and slap them on bread.
We have bubbling.
Look. Can you see that?
Surely that heat has got to get
into those egg whites in a bit.
We have got an egg white-y trail along here and here.
(laughs) Could've just dumped the whole egg around
and made one massive pesto omelette,
but the basil taste would have been horrendous.
Oh, look at that now.
Look, it's coming together.
Apparently, if we wanted,
which would be easier to say,
putting one jar of pesto for that scrambled eggs.
Just whisk it all up together,
but we are trying to get these islands going.
(laughs) See?
(sizzling)
(knife scraping)
All right, I'm going with the first slice
and there's a few specs of the pesto.
What's gonna happen here?
A few specks have gripped to it.
Oh, get down.
Oh, my God! That's amazing.
Some people put like ricotta on it now, honey, avocado,
but I just wanted to go like proper original
and give this a try.
But before we do that.
Oh my gosh! That is so light!
I feel like I could fling it in the air (laughs).
Let it go for miles.
This smells so good.
It's basically a slab of peanut butter cloud.
I love the shape of it. I love how light it is.
And I also love that the chocolate chips haven't fully set.
And you put it in the fridge if you want it like that.
I kind of like that sort of gooeyness.
Oh, it's very spongy because it's very omelet-y.
And have a look at that.
Okay. That's cool!
Yeah, look at that looks amazing,
like a marble cake or something.
So I think we'll try the pesto eggs first.
We've already done the roll-ups.
Although I'd love to try them again.
Before we just have a little taste here,
could we just marvel at all of this food that we've made?
This has taken me an hour to do all this.
Pretty awesome!
All right, let's try these eggs.
I'm going straight through the yolk.
Oh my gosh. Amazing sort of brunch idea.
And maybe you could stack two pieces of bread together
and make a burger.
Like flip them in the pan, like our previous TikTok video.
Don't forget to check out the rest
of the Barry Tries playlist, by the way.
That is amazing.
I mean, it's pretty much just like pesto and eggs.
There's not really much of a fusion together.
In fact, if you are a fan of pesto,
you'll love that because the most overriding taste of it
is the basil.
It's actually quite powerful.
I don't know if I cooked it down and dried it out too much.
It's gone very herby and I probably would've liked
to add a teeny bit more moist,
but then of course you could drizzle oil on it,
your favourite ketchup, something like that.
But then you've got your yolk there, so let's try that.
(chewing) Yeah.
That worked better cause the yolk just gave it
a little bit of moisture there.
I normally, not on camera,
would have eaten that with some sauce of some kind,
but I just wanted to try it straight up
to see what it did to the egg.
(laughs) And if I turn it upside down.
Look at that (laughs).
That is probably why it was rather intense with flavour
because not only am I dripping the egg yolk on my worktop,
it's completely laced in it.
Wow!
I put the edge of it to one side.
So here we go. It is very soft and squishy.
That was like tasting a really, really old car sponge.
I did not like that at all.
It was almost too much to chew in one go.
It's just like an effort
and the dark chocolate just kind of became
a bit of a problem.
That was a really horrible experience!
I did not like that at all!
Wow.
I personally think you should not try that one,
but I mean, it looks way better than it tastes.
Oh my gosh!
Which from my videos is normally the opposite.
So if you're new here,
don't forget to subscribe if you haven't already.
And if you are subscribed,
make sure you have the notifications on
because a lot of you are saying,
"YouTube's not telling me you put a video up."
I am. This is a video.
If you've seen any cool recipes
for the Barry Tries playlist,
do let me know down below.
It can be by famous chefs.
It can be a TikTok, blogs, whatever.
And if I had to rank them,
these were absolutely sensational.
You can see how they've gone a little bit cold now.
15 seconds in the microwave.
Then the pesto eggs.
And then this. This, I'd never eat that again.
That was pretty disgusting.
Cheers guys. Bye.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee, maybe all three ♪
(upbeat music)
It was so bad. Like so bad.
(lip smacking) Chocolate.