- Wa-hay, I'm going down the party
with the beans and the veg.
I love those bumpy nuts.
(triumphant music)
Well, howdy doody dandy, folks,
hope you are doing very
well indeed, I'm doing well.
Today we are doing another
Four, Three, Two, One video,
the series, a playlist in fact,
if you've missed any today,
after this video, do check it out
for some more recipe inspiration
four three-ingredient recipes
to try one time in your life.
When I say three ingredients,
it could be three items
and it generally is,
because it's just kind of
like a basic form of cooking
to give you guys a platform
for ideas and inspiration
and a lot of you love this playlist.
In fact, the reason I haven't
done these videos for a while
is because as you know,
we were in that kitchen
with the whole lockdown,
it was very hard to do any
filming in there whatsoever
with the light and also
that very small oven.
So I'm really excited
to be doing this again
and we'll be doing more and more
and if you've got any suggestions,
do let me know down below.
This could be one of my favourites,
because most importantly,
we're starting with dessert
and we should always do that.
Let's go.
Why, yes, we are and we're
gonna start with boom,
a lined brownie dish, we're
not making brownies, alright,
we're making fudge and for this fudge,
you can do whatever you like
really, it's quite cool.
As long as you've got the base ingredient
of some condensed milk and chocolate,
now I've decided to make
it a peanut butter vibe,
I'm not gonna swirl it through the fudge,
we're gonna have that as
a separate layer, okay.
But you can enhance it,
'cause you could get like
a chunky peanut butter,
this is stuff that we've
already got here in the house,
so I might as well use it.
The condensed milk, you can
get a light flavoured one
if you want, but hey, if
you're gonna be naughty,
you're gonna have a dessert,
don't make it light,
yeah, just go all out.
And when it comes to the chocolate,
you could go crazy with this.
This is just obviously
one brand, Dairy Milk,
but it's whole nuts,
so we're going for like
a double nut chocolate.
The only downside is out
of all these recipes,
it's the one that takes
by far the longest,
'cause it needs to set.
So get yourself a big old mixing bowl.
The basics is (laughing) to not, uh, no!
Oh, no, it's going, oh,
my gosh, oh my gosh.
If I'm not filming, I never
make a mistake or any mess,
I'm very, very clean.
The basic theory of the
fudge is very simple,
you need equal parts condensed
milk to the chocolate.
So 400 grammes of that or
it's actually 397 grammes
in a tin of condensed milk,
seems to be that every single time,
I've never, ever understood that,
if there's some sort of science behind it
and then 400 grammes of
chocolate, so 200, 400
and this is a spare bar
for, well, movie night
and 'cause I'm fat, so yeah.
So just break that up
and look, we've got like
whole nuts in there as well.
Oh, I've got to put this on hold a minute,
because my Kickstarter gadgets
have literally just arrived.
There he is, Barry Lewis. (laughing)
Yes, thank you to everyone
that backed the campaign.
Sorry about the virus
and the delay, love it.
And if you can't tell,
I'm gonna be a very busy boy for a while.
(cheerful melodic music)
That is literally it, I'm
not even gonna stir it yet,
I'm gonna bung it in the
microwave and 30 second blast,
and the pepper mill is supervising.
Alright, check that out,
look at that marbling
and like I said, I'm not gonna do it,
but if you wanted kind
of like a Snickers vibe,
push the peanut butter in now.
Just whatever you do,
the only thing where this could go wrong
is if you burn the chocolate,
so do do it in little blasts.
I've actually only done that a minute,
two blasts and that is ready to go.
Oh, shiver me timbers.
There we go, that looks
sensational, check that out.
Right, in the fridge, just
to get an initial set on
for about 15 minutes.
What that's doing in the fridge
is just sealing that
together into a nice layer,
so that our peanut butter,
we can pour that on.
I've never put peanut
butter in a jug before,
I hope this works.
We're gonna warm this up,
so we can pour it on top
and then comes the good set.
Now we don't have to put it in the fridge,
if you're in a hurry, just like that step,
you could put it in the
freezer, so we'll pour that on
and that takes the absolute longest,
way more than these other recipes,
so we do that and then move
on, let's see if this works.
If you've got like a nut allergy,
you could use Nutella, you
could use Biscoff spread,
you could use any spread
you want or none at all
or another chocolate layer.
Oh, I think, oh yes,
it's worked, look at that.
Again with that, just don't
burn it, give it a little stir.
I might just warm it for
like 10 more seconds.
Brilliant.
I love those bumpy nuts just
sticking up through the layer,
they're awesome.
We can gently push this around,
so it coats it nice and evenly
and just gives it a little,
cheeky peanut layer.
I might just leave a
little border like that
almost like it's a pizza.
Right, in the fridge to set,
but I think everything's in the fridge,
'cause it's so warm right now.
Now the main course.
So our main course idea
today involves gnocchi,
which I think in Italian,
when I was over there,
they told me translates to lumps
and you can actually make
a three-ingredient gnocchi
in many different ways,
including with a sweet potato as well,
'cause it's a potato-based
dumpling basically,
but we're gonna take it up a notch,
gnocchi, broccoli, brocco-gnocchi
and some lentil soup, this
is gonna be brilliant.
So I thought I'd go vegetarian on this
and this is a bean and vegetable soup.
Now I've started to do this,
'cause you guys have said
go on, Barry, it's okay.
Things like seasoning, I'm not gonna add,
but of course salt and
pepper in here right now,
herbs, all that sort of stuff.
I will add a little bit of water.
So not only have I washed
out my can for recycling day,
I have filled one can with the water.
Now this is fresh gnocchi,
so it will not take long to cook, okay.
Because it's a little bit more
tougher than the broccoli,
if we overcook this, it's
just gonna wilt and fall apart
and be all mushy and
even disappear in there.
So a bit of flamage.
Do-do-do-do-do-do-do-do-do-do.
I've just given that the
most gentlest of stirs
and the gnocchi's just gone wa-hay,
I'm going down the party
with the beans and the veg.
This is brilliant, because
rather than using the water
and then effectively discarding it,
the little bit of water in there
is gonna help to lubricate it
and simmer off a little bit,
which we're gonna do,
but the rest is a broth
that's cooking with it
all that we're gonna use
and it's gonna be okay.
Alright, so that's gently simmering away,
the water has reduced a teeny bit.
It's been about five minutes
and oh my gosh, I don't wanna
do this one-handed really.
I'm adding in the broccoli and let's say,
this is not gonna be
in there for very long,
but you could use like spinach as well,
if you wanted or you know,
loads of different greens
just to get some extra colour in there.
About three to four minutes
in there max, bubbling away
and you're probably wondering
what this dish is for.
This dish, ladies and
gents, which is now washed,
thank you very much is
for our cheesy chilli dip
and you're gonna love it, it's so simple.
First thing that's going in
is some cream cheese, okay,
sometimes known as soft cheese,
this is a garlic and herb
one, which is another chance
to really boost those flavours in there.
They do do a chocolate one,
but I thought that was a little bit weird.
So I'm just gonna push
this around a little bit
and I'm not entirely certain
what the herbs are in there,
maybe I should have looked
and I'm not suggesting they're illegal,
but it does smell like
chive, which is brilliant.
Now this, wa-hay, that's
come out quite high,
that's some chilli and this is a mild one,
they do do a hot one,
there's lots of variations.
You tend to get it in the
freezer aisle in supermarkets
near the meatballs and things like that.
But we're not done yet.
This is the simplest one out of the lot,
you just get some mixed
grated cheddar cheese on here.
It's nice to have a bit
of a fusion of colour.
That's the thing that I find
with these three-ingredient recipes,
if you can get like a mixture of colour,
then it looks way more and
you can impress your mates
and they'll be like, what,
this was three ingredients?
Well sort of, there we go.
You can bung it in your oven to do up.
♪ Do-do-do-do-do ♪
We're gonna just take our
time on it, nice low heat.
Our dessert is in the fridge,
I've got a splodge on my lens,
I've just spotted that, sometimes I don't,
you see that, look at that.
And whilst that's all
been happening, look,
this has thickened up gorgeously.
We just let this sit, I'm
gonna take it off the heat,
so it stays warm and that is that done.
Alright, so for this last one,
we are gonna be doing a kiwi drink,
I'm gonna call it a Kiwi Blaster, okay.
It's gonna be kiwis,
lemonade and some cordial
and if this works, it should
look rather good indeed.
This is one of my favourite
avocado tools that I use
and it's a serrated knife
and I find them quite good,
serrated knives, that is to cut kiwis,
but I've never tried it with this before.
But I thought it might be good
because I've got this end,
because that's how I
like to do it normally,
you sort of cut off at both ends
and then you get a sort of
work around, just twist it,
do-do-do, under the skin, I'm
not doing it over my board.
Oh, there we go.
Aha, so just do that, so
it pops out of the skin
and you've got a whole kiwi,
it doesn't matter if it's too rough,
'cause we're gonna whizz it up anyway.
You need five kiwis and to be honest,
I'm never gonna use that on there again,
'cause it did quite a rough job,
it hacked it up quite a bit.
So a serrated knife and a spoon next time,
but five of them in me blender thing.
Now I know this is naughty,
but you guys say it's okay to
do it, especially with drinks.
Wow, that's dirty.
Anyhow, you guys have said
it's okay for me to add ice,
because it's technically water
and that really opens
it up a little bit more,
when it comes to making
drinks, so kiwis, ice.
(soda hissing)
Oh, oh, I love that.
An initial dribble of lemonade.
So I'm gonna leave that to do its thing
just for a teeny bit
and this is another jug
with some blackcurrant cordial in,
about 800 mils of lemonade,
but that's got some real ting in it
and if you hold that as a side contrast,
the green and the red
side by side, oh yeah.
Alright, so if we start off
by pouring the kiwi base in like so
and then I've got quite a bit here,
but if I slowly add the
blackcurrant mixture in.
♪ Dee-dee-dee-dee-dee-dee-dee-dee-dee ♪
The bubbles, come on now,
give me that contrast,
make it float, is it
gonna work? (laughing)
There you go, you see that? (laughing)
That has done what I wanted,
you've got the segregation,
it's lifted the kiwi mixture up
and you've got a lovely, foamy,
lemonade head on top, yummy.
Alright, the drink is done,
keeping that in the fridge.
This is sat there nice and warm,
I love how chunky that's gone.
You can have it wetter if
you want, just add more water
or thicker, just simmer it
down a teeny bit as well.
I haven't actually looked at this.
Ooh, yes, you are melted,
but I want you gooier.
A bit longer, five minutes.
We'll get that done, I'll bring
the fudge out of the fridge.
Oh, yes!
Oh look, it looks like a baby lasagna.
We've got the cream
cheese is sort of mingled
and warmed in with the chilli,
then the cheese is hitting the chilli.
We're gonna dunk that, oh yes, we are.
There were are then, folks,
another four recipes in the bag.
I'm actually most excited
about the gnocch-oli,
that's what I'm gonna call it, gnocch-oli.
This looks really cool.
I've had to put this in
the oven again to warm up,
because this took a
little bit longer to set,
so it has actually been
another 45 minutes,
but I'm happy, I'm hungry
and I might dunk some
tortilla chips in this.
Okey cokey then, folks,
let's just stick, oh my gosh.
Oh!
Yep, fork going in like that,
that needs a tortilla chip in it,
the fourth ingredient, which is optional.
Of course I could eat this
off the fork right now,
that's gonna be very hot.
Oh, the garlic and herb cream
cheese really adds to that.
But yep, you could just warm this up,
sit around with some friends.
Oh, that is amazing.
Going for some of the broccy,
which I've just warmed up as well.
I'm trying to get a bit of everything.
Mm!
Oh!
That is a real nice depth to
that, it's very warming too,
which on one of the
hottest days of the year,
that is insane, it's just
sort of comforting, you know,
the gnocchi's in there,
you've got so many textures
with the beans going on as well.
Do you know what I would
do on a winter's night?
I'd serve it in a bap like this,
this is one I prepared earlier,
I don't just have them
lying around my house.
A bap or a roll or bun,
whatever you wanna call it,
buttered, oh!
Yeah.
The only thing it needs is
a teeny bit of seasoning,
a little salt and pepper, phenomenal.
I'd better wash that down with my drink.
I'm not a massive kiwi fan
and that's not people from New Zealand,
I love people from New Zealand by the way.
Love to go there.
Oh wow!
You get the kiwi punch
and even the little seeds popping with it,
the tang of the lemonade
and then that sort of comforting element,
the sort of berry blast
of the blackcurrant
cordial sat at the bottom
and what I like, 'cause it doesn't
sort of all be segregated
when you drink it,
the blackcurrant pushes up with it.
It's not like sometimes
you get a drink like that
and you end up having the top layer,
then you get to the bottom, that is nice.
And last but not least my fudge,
which I have sliced
into individual portions
and I've got a little
nugget of it right here.
Oh, do keep it chilled, okay,
especially on a hot day.
Oh, that really tastes like
a Snickers bar or Reese's,
you could put Reese's in it actually.
Phenomenal, that's going
back in the fridge.
Oh.
I think out of the four,
this is my favourite,
'cause it's so naughty and
so quick to chuck together.
But that is it, if you
try any of these recipes
or any others on the playlist,
as I say, if you've missed
it, do check it out.
Do send a photo on your social
media platform of choice
and let me know how you get on there.
Don't forget to subscribe
and tell your friends about the channel
and if you've got any actually
three-ingredient recipe ideas,
you let me know down below.
I'll see you next time, bye.
♪ Check your level player
no matter what your style ♪
♪ The kitchen's for me,
sideburns, moustache, goatee ♪
♪ Maybe all three ♪
