4 x 3 Ingredient recipes 2 try 1 time in your life! Part 9

– Oh gosh Oh, it’s all going wrong What the heck is that? And in the words of the Spice Girls, we’re gonna let two become spice up your life (orchestral tune) (groans) Hello Welcome to another 4,3,2,1 video, the video playlist in which I try and do videos of three recipes, four I’m tired If you’re wondering why I’m tired, yesterday the clocks, no last night the clocks went back You spring forward and you fall back, don’t you? In some countries, America do it different times Last night that happened to us 1:00 a.m. I woke up thinking it was 7:00 a.m which was actually now 6:00 p, 6:00 a I’m tired I couldn’t sleep That’s basically it I look absolutely, I feel so tired and I’ve just got a feeling that I might be a little bit crazy today, a little bit coffeed I had a lot of coffee just a minute ago, sorry And if you’re wondering what I did between the hours of 1:00 and 5:40, 1:00, I fell asleep for one hour, I played a lot of Grand Theft Auto and watched some Louis Theroux So there we go I’m now like a VIP on GTA I’m like yeah Don’t get to play that much ’cause the kids go on the telly So yes, we are doing the 4,3,2,1 playlist today And we have got some absolute stonkers and I’ve got to be completely honest with you, I came up with them about five minutes ago I wasn’t gonna film today, I’m so tired But we’re gonna push on and do it, I think the ideas I’ve come up with are insanely good And I really love this 4,3,2,1 playlist because a lot of the people that been enjoying it, particularly are people that are just starting out cooking There was a guy that cooked for his first date a whole 4,3,2,1 video, which was amazing I just love the fact that you can adapt, and actually get creative with the ingredients and produce some pretty good stuff I just realised everything’s vegetarian today You can always add meat if you want This is a saucepan We’re gonna make the world’s easiest soup Well, it’s not the easiest It’s gonna be a soup and I’m not gonna put any salt in it All right Oh my gosh – Should I do that thing when you’re feeding your children and you go– – I mean, I want to but I was referencing the hacks video from the other day (playful music) All right, the cardboard is not an ingredient Sorry folks, don’t wanna tease there This is a tub of chopped tomatoes And it’s Italian chopped tomatoes with onion and garlic added So this is our way If you can find so many different variations of this in a supermarket So this is our way around adding more flavour in with just one tub Obviously if you just have chopped tomatoes, you can add the garlic and onion So we’re gonna go for two of those Nice I went originally in to look for some kidney beans or some cannallani, cannelani? Cannelloni, cannellayo! (chuckles) Sleep Beans And oh, what the heck is that? Instead I found some mixed bean salad in a vinaigrette So one tin, you’ve got all these beans in there I wanna see how strong the vinaigrette was I’m not gonna drink from the can ‘Cause if that’s mild, that’s gonna run some extra Oh, wow, that is gorgeous Normally I’d be in water, which is fine, because we want the water in there, that’s actually gonna be our extra ingredient later You know, I’m saying water is not always an ingredient, but it’s fine We might use some more if we wanna sort of simmer it down low So from just two ingredients, I mean, they are now cast ingredients for me because they’re one item in the shop They’re just adding these bits in That’s what I love Hi Boston This is some curly kale Sounds like a character in a cartoon, but no, it’s one of the most underrated sort of salady vegetables It’s a bit butch, a bit rough I’m gonna give it a wash Yeah, straight in the bag as well But just to show you, and I think I’ve used this before on videos before, it’s kind of like rough and furry It takes a long time to break down, which is good, because we can stick it in our soup What’re you doing over there? I’m gonna grab one big handful of the kale The rest, I’m gonna keep and we’ll have that for tea tonight, to be honest Right, you’re moving everywhere today At least you’re awake What I’ve done is half filled one of the tubs of where the tomatoes came from with water So I’m just gonna add that in ’cause you just need a little bit of moisture in there So here we go Well, it’s much more watery now, but that’s fine We just wanna kind of get the kale in there You wanna try and get the balance right between not overcooking it so much that the beans fall apart, but also getting the kale tender You can add the beans later, but I’m trying to make this super lazy Oops Gotta be completely honest, I did just lick that wooden spoon and I got a little bit of vinaigrette taste That’s really really nice I’ve never thought of doing that before So all I’m gonna do stick it down here And then, flame up See that And I’m just gonna put it on a low heat That is our soup cooking away Well, it’s not cooking right now We’re gonna bring it up to a simmer and keep it on a steady simmer, whilst we do lots of other things We’re gonna leave the main till last because it’s best served hot there

And even though I’m gonna do my best to serve it hot, it’s not gonna happen, because basically, I have to take pictures and stuff for Instagram and other social media In fact, if you’re not following me on Instagram or other bits, do consider following me There’s links down below if you wanna have a little look And I think I might have done this before on the 4,3,2,1 playlist but I literally have to say, you’re lucky You’re lucky you’re getting a video today ‘Cause even if three of the recipes are ones I haven’t done before, then this, I don’t know, I remember doing pineapple before I think it’s just the thing about me and my dedication to the combination of pineapple and mint And also a fluked here I forgot ice cubes Luckily we have some leftover So this is one of the ingredients This is some mint leaves I only need a few, but I’m gonna make sure I get the stalks off Smell so good And if you ever grow mint fresh in your garden, make sure you do it in a little pot Otherwise it just goes bleh You can’t stop it It’s like the cabbage patch film kid thing So so far we have got H2O, we have got fresh mint with the storks removed and a little bit of tearage just to help our food processor But it doesn’t matter because the food processors gonna do its job, it’s gonna whizz it up anyway (playful piano melody) And we can take, this is two pineapple rings, we’ll do it for four, and also because in its own juice, we can add just about a tablespoon of that in there with it as well That is gonna be blooming nice And now we want you down there Come on, mate You’re doing it (processor blending) It’s not breaking up me ice cubes What’s going on? Oh gosh Don’t lean it forward Keep it on a flat surface at all times (processor blending) Yeah, so I’m just gonna keep that in the fridge for now Is that like the Ninja Turtles second film? The really old school from the 90s, the canisters they had The ooze Was it? Yes, I am gonna use my tripod as a microphone for this one because I’m mighty proud, ladies and gentlemen of this one This is a chocolate orange trifle The idea came to me in the supermarket The actual theory is quite simple In fact it’s not really a trifle You’ve got that three classic layer You know you normally have the biscuit layer that’s whizzed up, and then you have like a fill in, like a jam or jelly, something like that, and then a cream topping Well, I thought I don’t feel like eating dust or sand today, you know? Because that’s what you get when you whizz up biscuits That was what we were gonna go for the biscuit base I did a dessert like that fairly recently, and that is fine But sometimes when you get to that, it’s kind of like a bit like, I am eating a beach You want a bit of texture there, especially with the trifle, you have sponge fingers So I stumbled upon, I don’t know if you’ve ever heard of it, I’ve kind of made a giant one in the past, Jaffa Cakes Oh, shiver me timbers We’re gonna whizz them up because with them, you’re gonna get the chocolate, you’re gonna get the Jaffa orange and the sponge base in it, all on your bottom layer And bottom layer sounded like an innuendo as I started to say that It’s fine It’s fine Wow, these are getting smaller They’ve bumped the price up and they put in less, there’s less jelly disc in there Why is everything getting smaller and thinner and they charge you I don’t know, let’s not get onto that But there we go If you don’t know what a Jaffa Cake is, there you go There’s that sort of sponge base that I’m talking about, okay Chocolate on top, and in the middle, there is an orange flavoured jelly I’ve never whizzed one up before I normally just eat them Let’s whizz ’em up though Okay, so this is my mini food processor and I kind of love this It reminds me of a French student that once told me, “Barry, you are a little shitter.” I’m just ripping up the Jaffa Cakes just to help the blades a little bit These aren’t as powerful as the other blender we used for the ice just now I mean, you could just rip it up and stick it in the bottom like that That will be fine Can you tell we’re making this up as we go along? Yes, a little bit Okay, here we go Can you whizz Jaffa Cakes? (processor blending) Why, yes you can Look at that Oh, it’s like a nice mixture of crumb and like chunky I’m gonna probably keep it like that actually Because it’s a little bit fine but then there’s also the chunks too Whizz it up fine if you want but then you’d probably get another beachy texture again But that is soft sponge Yes that really is pretty cool and I’ve referenced it before on the channel These aren’t classed as cakes, even though they’re in the biscuit aisle in the UK, because there’s different taxes on there And to prove that they were actually what they’re supposed to be they supersized the Jaffa Cake in court You can Google it, I’m tired In other news, I’m just taking the lid off of this soup just so it can simmer down a teeny weeny bit But it’s looking good It’s smelling so good Smell it Smell that? Okay, so, ah, I love that combination of thick and crumbly like that That’s nice, look at that Does it look appetising? No I’m not a supporter of Manchester United But I heard a rumour that they have a room

full of Jaffa Cakes that they have at halftime because they’re pretty good for their energy boosting and then stuff Well let’s just shiver in it but, there we go, I’m loving this So we got a nice chocolate spongy jelly base Now, when I was a baby, my favourite baby food, my mum told me, was chocolate pudding So I was trying to find that I actually legitimately looked for chocolate pudding in the baby aisle, it was really expensive So instead I got some chocolate custard, which was on offer So that’s gonna be our middle layer And of course, if we wanted to, we could like mix in Jaffa Cakes with this, but I’m just, oh my gosh, look at that And all good trifles needs to be topped with thick, clotted cream Ah, I don’t know if you guys remember, I actually did a video on how to make your own homemade clotted cream Spoiler alert, just use your oven for hours Look at that Oh, that is so naughty If I had a few more ingredients, like you could grate chocolate on and stuff like that But no, we must let it stay true to its Jaffa Cake roots, and we will just push a Jaffa Cake on like that Oh, that’s my eye patch I’m a pirate and I approve of this pudding Three ingredients Wow that’s blooming cool, I bet it tastes great Put it in the fridge I’m not even gonna hide it, ’cause this is the sort of guy I am today, I was just like, just got a little munchies, I just drank some of the custard out of the tub and there you go It’s good I’m gonna tell you something else that’ll be good is mixing this together Oh my gosh I’m sorry I need this today This last recipe kind of doubles back to the last video I did where I kind of let myself go a little bit Not oh my gosh like that But I kinda sort of allowed myself with seasoning and things like that, and I really really wanna add so much more to this But this is gonna be What pasta was it? Hang on I wanted fettuccine ’cause I believe that’s what the original recipe was for, but we’re gonna use tagliatelle, fresh, egg pasta Nice, cooks very quick, very good We’re gonna do a tagliatelle Alfredo And I think Alfredo was invented by a guy called Alfredo and it’s something to do about cream, Parmesan and butter, amongst a farmer making a gorgeous sauce I was gonna try and skirt around it by not using the butter, but we only need a teeny weeny bit So if you don’t mind, I think butter everything Everything should be covered in butter, even you You know, cut me some slack This is what a small frying pan looks like This is what a pot of 300 mils of cream, guesstimated about 200 mils looks like This is what 50 Oh no I looked it upside down I left the wrapper Oops That’s what 50 grammes of butter looks like And this is what 50 grammes of Parmesan looks like I’m just gonna use some scissors and snip it off I don’t know why I’m doing that Ah, damn it Boston, your tongue was so far out then It was longer than your tail It was like aah I was about to go, “And this is what a pug with a big tongue looks like.” Doesn’t matter This is what a simmered down soup looks like If I let that cool down now, it might look watery, but once it actually does cool down, once you take it off the heat, it’s deceptive It can thicken up a little bit Oh, so I would say that it’s pretty much ready, now Wrong one That is what a pan of water looks like that’s coming up to boil to cook the pasta, which isn’t fettuccine What we will do is take this pan of butter, cream and cheese Wow, all the fats Get it going There we go Look at that The buttery stream Breaking it down That looks really naughty now, doesn’t it? Then maybe I should have grated that Parmesan to be honest But it should eventually give way You’ll notice I’ve moved the soup away to give myself more time to sort of, well, not burn myself and make sure I can get the pasta ready But other than that, just concentrate on this for the minute Enjoy the process Enjoy it, look DJ pasta sauce Waka waka waka waka fresh Oh, there we go I left it for about a minute, and look at that, it’s picked up a simmer really quickly It’s all broken down And there was a bit of a skin forming So I would suggest that we do keep this stirring over a low heat actually And I really, really think I will season this, just to show you what it looks like because the pasta is pretty much the same colour as the sauce All right, what I’ve done is just taken that off the heat But obviously the hob is still gonna be hot in that area from it So I will stir it from time to time But my water is just about to boil over there Oh, that is hot I’m gonna put it on to the smaller hob, just so it’s close to me Gotta be more controlled And you can’t see very well There we go, that’s a bit better Fresh pasta in my hand I’m gonna plunge that right in there And that’s gonna cook in about two minutes It’s so good I know you guys aren’t gonna really

wanna know my pasta preferences, but it wasn’t until I started doing my YouTube channel that I realised that fresh pasta existed Like this stuff is ready, like I say, in two minutes It is super stonking So after this phase, initially on the channel, you could go back and watch it, I’ve dried pasta all the time, which is fine, and then I discovered that This is life changing Then I learned how to make my own, which if you can make the time and the effort, you can do different coloured ones with spinach, you can do green pasta, that is really fun It’s like edible Play Doh But for normal pasta, I’ve actually diverted back to the dry stuff That’s my pasta talk Well I’ve kinda dumped it in, so it’s a little bit untidy But just like that, our pasta is done This is where he jumps in and he goes, “Hey, that’s my line.” For those of you that don’t have any idea of what I’m talking about with that little action figure man of a chef, his name is Chef Al Dente He’s a gadget that actually tells you when your pasta’s cooked He shouts, “Pasta done.” It sings It’s pretty good So I’m gonna just drain this pasta off now Probably need two handed All right, so I’ve left about a tablespoon of the water in there just to keep it a teeny bit moist I’ve got the heat up on this thing as well, just to warm up for, see that skin? Yes, we’re gonna stir that through We’re just gonna warm this up just a trickle, for about a minute And then the words of the Spice Girls, we’re gonna let two become spice up your life All right, in that goes Oh, my gosh Yes Now I’m using a spatula here, but I’m trying to one handed and I’m moving the pan Not good, not good Oh, it’s all going wrong Gosh Amy, learn how to use a tripod, mate, will you? All right, we need to get this sauce in and coating that pasta as soon as possible We don’t want it to cool down I love how that’s clinging and hugging it Through that whole scene, the hob was on one of the things I very nearly just burnt my arm Get some help That was a note to self So what I’m gonna do is get some tongs and just pile that pasta up Oh my gosh The smell is phenomenal And that sauce is just so simple and glossy That is a lot of pasta Let’s get rid of some of that I don’t know if any Italian man ever says that’s too much pasta That’s really boring But what we can do is grate on some Parmesan Like that Or Grana Padano And I’m gonna do it, I don’t care I wanna show some contrast of colours here Just a little bit of pepper on top But you could put salmon in here, chicken, anything you want This might steam up the lens, but I’m just gonna push in, oh my gosh The soup I made a little bit of a mess pouring that in there But look, this smells so good From the fridge, I’ve just got my Jaffa Cake trifle and this glass and I really do again hope I’ve got enough, because, I’ll give it another shake It will probably settle if you leave it too long This is our pineapple and mint juice Oh, there’s still a little ice cube in there I love the colour I don’t think I’ve done this And I’m just gonna put a little sprig of mint in on top Ah, we did it We did it Okay, so let’s taste it But before we do, Boston has finally succumbed to the temptation of his bed, which is probably where I will be later on this afternoon I’m gonna fight it, but it’s gonna happen, isn’t it? It’s gonna happen But I can’t believe, seriously, when I was about sort of seven o’clock walking the dogs, thinking, yeah, it’s gonna be a struggle today I didn’t think I was gonna film But we did it And if you’re not subscribed to the channel already or know someone that should be subscribed, do tell them about the channel, it would be much appreciated This smells so fresh Oh, wow I don’t think I’ve made something like that before It’s kind of like a semi skimmed pina colada It’s got the real sort of nice slush puppy texture You know, like a whizzed up icey drink because the ice has kind of crumbed in there And by keeping it cool, it’s maintain that texture Nice The soup, which remember, the tinned tomatoes had, no, the beans had vinaigrette in it The tinned tomatoes had garlic and onion, didn’t they? Smells so good? Wow The best thing about it, the beans are still intact We got sweet corn in there as well Nice The kale has softened Amazing, super flavour packed A real winter warmer, especially with the clocks going back Don’t know if I mentioned that This has gone a teeny bit cold You do wanna eat it straight away Yeah, it’s a little bit granular That is nice I was trying to say you got to eat it like you’ve got a Santa Claus beard That is so good A bit of chicken with that, let’s say salmon, oh, yeah baby But on it’s own like that, is fine Garlic bread This is what I’m really hoping for I’m gonna scoot right down here Try and get Oh, have I got some? Yes So we haven’t got sand this time We’ve got pudding We’ve got cream and whizzed up Jaffa

with the orange as well in there Yep, I’m suddenly now awake The textures that the thickness of the cream, because it’s a little thicker It’s kinda like the thing that holds it all together You’ve got the softness, the delicateness of the chocolate, and then that texture, the grittiness, the spongelessness, and the jellyness, and the chocolateyness of the Jaffa all working together I probably would grate some sort of more orange zest on top, if we had that chance to, but that that that that is nice It’s really really nice Oh my god Remember, the theory of these recipes can be mixed up and it was only what I saw on the shelf I was gonna just get biscuits but I was like, “No, Jaffas.” Just make it and mix it and personalise it to your own If you try any recipes or any video ever done, please share on social media with me I love to see your attempts It’s great It’s good to know that I inspire Goodbye I’m going to bed now ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen’s for me ♪ ♪ Sideburns, moustache, goatee, ♪ ♪ Maybe all three ♪