Thanks for all the 3 ingredient recipe ideas you keep sending me, i'll add them to this playlist as we make them. If you'd like to try any of these recipes they can all be found here with the ingredients and method individually barrylewis.net/recipe/4-x-3-ingredient-recipes-to-try-1-time-in-your-life-part-18/ and for more 3 ingredient inspiration, check out the rest of the 4321 playlist here ruclips.net/video/4JnHI2dKlDc/видео.html
For your kits, I think it'd be cool to build up a rotation of them. So that for those of us who didn't manage to get the Veggie Prep Kit now (for whatever reason), it'll come round again in a year or two (depending on how many different kits you have and the duration of each run - 3 months feels like a good time frame).
Hot soufflés will always deflate ! 😂 they have to be eaten basically right out of the oven. Thats why only super fancy restaurants serve them because you basically run to the table with it. And have to be careful with any sudden movements! Anything placed around it may have knocked it down as well - but great video again as always! 😁
My niece loves her veggie prep kit. She was super impressed with the safety features. I got it for her first apartment away at college and she’s a vegetarian so she uses it quite a lot. She made homemade French onion soup last week. Cheers.
I personally make quiche rather than souffle, not the same but similar for savoury in regards to dessert I'd go with creme brulee over a sweet souffle. To each their own.
I've seen Gordon Ramsey make passion fruit souffle and I can remember a few things he did. He put the passion fruit into a sieve and pressed the juices through with a spoon, holding back the seeds (don't know if they add weight). He brushed the butter upwards on the inside of the ramekins, as they act like tramlines for the souffle to follow. Once the ramekins were filled he would tap them on a tea towel to remove any air inside. Lastly, he would fill the ramekins to the top and then run his thumb around the outside of the mixture, to give the souffle a chamfered-like edge, which apparently helps with an even rise. I don't know if any of this helps, but I thought I would share.
I've made my Broccoli Cheese Soup in this manner for many years (no curry powder though). I've also used leftover steamed broccoli to make a quick small batch of soup, perfect for lunch...
Idea for you. Alteration to this series where for each episode whichever of the four recipes inspires you the most unlocks extra ingredients. That way we can see how you would customize a 3 ingredient recipe without completely undercutting the point of the series.
In my Family we have always loved Cheese Soufflé but I suppose you could always try a Cauliflower Cheese Soufflé. Not certain it would work with Broccoli, although another family favourite was Broccoli in a Cheese sauce with Bacon Steaks, gnarly & caramalised. A simple treat for kids... Mrs Cotters Fuzz............ Make some Jelly, any flavour although I seem to remember it was raspberry, wait until it's almost set & then whip some cream to soft peaks with sugar, and fold it in to the Jelly. It creates a light fruity dessert, delicious cold on a warm summers day. I suppose you could mess around with it, passion fruit... mango....pineapple.. kiwi fruit.. My mouth is drooling now. Thanks Barry & family for getting my culinary juices flowing.
I love your 4321’s and make these when the Fam come. The kids (and the grandy’s too) really look forward to what Bazza’s been up to. Grrrrt Lush Party time 🥳 oh and the chicken in the salsa with the cheese is still a big favourite with us all 👏🏼
Think I’ll definitely try the fajita tray bake but as a solo meal. So one chicken breast with some frozen fajita mix and I’d season the chicken as well
I love my Veggie prep kit. I do lots of canning since I often get a lot of veggies in my food bank kits and the Veggie prep kit has made my work so much easier. Just last week we got 12 heads of cabbage and 80 bulbs of garlic. My only complaint is I can't put it away since I or someone else in the family uses it all the time.
Folding is one skill I just can't physically do. (Disability.) Is there a gadget that could solve this obstacle, if not, would you be willing to develop one?
honestly best proximate would be paddle attachment on a mixer with very slow speed. That and try to use some baking soda to help with raising. Since folding in egg whites is to give it rise with out raising agents
@@HanaOccasionallyThat’s not a bad idea, but the paddle attachments are usually bad about getting the sides/bottom of whatever you’re mixing, so you have to do a similar folding technique to get that stuff mixed with everything else. I think they sell special paddles that have rubber sides that can scrape the sides/bottoms without messing up your bowl, but I dunno how well they work.
It's expensive but kenwood sell a dedicated folding tool for kenwood mixers that works fantastically for me. I've folded sponges, mousses and such with great success.
Suggestion for a 3 ingredient recipe; 3-4 chicken breast, about a teaspoon of garlic powder, and about 30 oz. Mild salsa verde. Bake at 350F for 30-35 minutes in a casserole dish. Best served over rice with a pinch of cheddar, but that's optional. :)
Like you do on Yorkshire Pudding, when you remove your souffle poke a hole in the top. That will allow the steam to escape, otherwise when it cools the contracting steam will flatten it.
Your quip about soup in summer, Barry - I went out with family today, August Bank Holiday, and to say that it was, in any way, warm, or summery, would be a lie. A bowl of soup would have gone down a treat, in fact. Sad but true.
I love passionfruit so much and the smell is gorgeous! I need to have a go at this - but I'll have to eat them all myself because I don't think my OH will try them. What a massive shame eh? All the more for me! 😈
You should whip the egg whites after you have mixed the custard mixture as the egg whites will dry out if left to sit and your soufflé wont rise as high.
You've got to slowly cool them. Basically until the egg proteins cool down and solidify it's held up as much by the expanded gasses inside as structurally, if you cool it too quickly the gasses contract and it structurally collapses before it can hold it's own weight. Ideally you should leave it for at least 15 minutes, but 25-30 is a good call to be safe. Unfortunately because everyone does slightly different things everyone's timing is slightly different so it's a bit trial and error for an individual sweet spot where it's as warm as possible without risking collapse.
Mr B...I have a YEN...to see you make a jiggly cheesecake (see what I did there?!) aka cotton cheesecake..castille cake?? OH WAIT....just searched your playlist..and you have already done it
I love a frozen veg mix. I haven't tried the fajita one though. I do a slow cooker dal which you can do with only three ingredients (plus water, but that doesn't count, right?). 1 cup lentils, 3 cups water, 1 cup frozen butternut squash and sweet potato pieces (or you can use just the squash or sweet potato if you can't get the mix), 2 generous teaspoons of curry powder (or less if you want it milder). Cook in the slow cooker on low for 8 hours. Season with salt at the end if you want (adding salt at the start is supposed to make the lentils tough, I don't know how true it is though). Can also add frozen diced onion, and garlic and ginger (lazy versions if you like or even dried garlic granules). I like frozen Mediterranean veg mix too. Easy pasta bake - roast the med veg for about 20 mins at 180 fan or until they're just going a bit browned. Add tortellini or ravioli - I like a cheesy variety and tomato pasta sauce (or you could use a jar of nice passata with herbs - I make tomato sauce with veg blended in and freeze it because I'm not keen on the sauce in jars). Bake for another 20 minutes or so. It's even better with some grated cheese on top but that would be another ingredient.
As always, I have to try my request for this series again... 5 ingredients, 4 making, 3 meals, 2 try, 1 time in your life... Please! Asking for the 9th time now
Oh my, I would be up for this. There is a 9 mile walk by me that they have food tasting tables dotted around the trail on certain days. Could do something like that? As long as it’s wheelchair accessible I’d be up for doing it! We could all get sponsored
Milk, pepper, cauliflower, broccoli, curry is 5 ingredients. FYI. Unless you cheat and say.. vegetables are 1. But then you can say.. milk and cheese is 1 since it's a solid milk.
Is the lemonade you used a lemon lime soda (Sprite in US) or what we in the States think of as lemonade (lemon juice, sugar, water)? I've never seen carbonated lemonade here.
We have Sprite here as well which the same lemon and lime soda but classically we have lemonade which is basically sprite without the lime. We don't really make lemonade like you do with lemons, sugar and water. Lemonade means Lemon soda.
@@Justliam01 Thank you for the clarification. I think maybe lemon flavored San Pellegrino would be a closer choice for us. I'm definitely going to try to make this one.
Next time try the souffle again but leave it in the oven slightly opened witht he can on till it comes to room temp. It being so hot and outside not made it go flat.
Just have to point out that the reason for the passionfruit being sour might be because it was not ripe, it need to be all wrinkled up like a raison when it is done.... not smooth a babys but.....
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Thanks for all the 3 ingredient recipe ideas you keep sending me, i'll add them to this playlist as we make them. If you'd like to try any of these recipes they can all be found here with the ingredients and method individually barrylewis.net/recipe/4-x-3-ingredient-recipes-to-try-1-time-in-your-life-part-18/ and for more 3 ingredient inspiration, check out the rest of the 4321 playlist here ruclips.net/video/4JnHI2dKlDc/видео.html
For your kits, I think it'd be cool to build up a rotation of them. So that for those of us who didn't manage to get the Veggie Prep Kit now (for whatever reason), it'll come round again in a year or two (depending on how many different kits you have and the duration of each run - 3 months feels like a good time frame).
Hey Barry try cooking the souffle in a water bath to make it cook more evenly
Try adding 50G of plain flour to the souffle mix to keep it stable.
You banged the table next the soufflet. You must be careful.
Hot soufflés will always deflate ! 😂 they have to be eaten basically right out of the oven. Thats why only super fancy restaurants serve them because you basically run to the table with it. And have to be careful with any sudden movements! Anything placed around it may have knocked it down as well - but great video again as always! 😁
My niece loves her veggie prep kit. She was super impressed with the safety features. I got it for her first apartment away at college and she’s a vegetarian so she uses it quite a lot. She made homemade French onion soup last week. Cheers.
Ooh, homemade French onion soup sounds delicious! I hope she makes you some. 💙
The preseasoned veg was an absolute lifesaver when I was a student.
I'm pretty sure I remember somewhere letting the souffle cool down gradually in the oven (turn the heat off and let them cool with the door closed)
I personally make quiche rather than souffle, not the same but similar for savoury in regards to dessert I'd go with creme brulee over a sweet souffle.
To each their own.
Trying to eat healthier after beating the COVID virus, and this is giving me all kinds of great ideas. Thanks Barry!
The only cooking channel on the internet that keeps it real and doesn’t fake anything in edit…
I’m making that soup especially since I can use a plant milk. With that curry a coconut milk might taste great.
Yes, an excelent idea, makes it nice and exotic.
Just bought a bunch of frozen broccoli and cauliflower on sale today! Cant wait to try to make the soup!
I know most of these 3 ingredient recipes 2 try 1 time have turned out amazing 👌💋. I'm just curious if any of them have become regulars in your house?
I've seen Gordon Ramsey make passion fruit souffle and I can remember a few things he did. He put the passion fruit into a sieve and pressed the juices through with a spoon, holding back the seeds (don't know if they add weight). He brushed the butter upwards on the inside of the ramekins, as they act like tramlines for the souffle to follow. Once the ramekins were filled he would tap them on a tea towel to remove any air inside. Lastly, he would fill the ramekins to the top and then run his thumb around the outside of the mixture, to give the souffle a chamfered-like edge, which apparently helps with an even rise. I don't know if any of this helps, but I thought I would share.
I've made my Broccoli Cheese Soup in this manner for many years (no curry powder though). I've also used leftover steamed broccoli to make a quick small batch of soup, perfect for lunch...
You know it’s a good morning when a new barry video pops up!
Currently in isolation with covid, Barathons are absolutely keeping me going!! Love from Ireland 🇮🇪
Take care of yourself 👍🙏
Wishing you a speedy, complication-free recovery
Thanks for the uploads Barry always gives me something to look forward to, always brightens my mood seeing your kitchen antics
Idea for you. Alteration to this series where for each episode whichever of the four recipes inspires you the most unlocks extra ingredients. That way we can see how you would customize a 3 ingredient recipe without completely undercutting the point of the series.
In my Family we have always loved Cheese Soufflé but I suppose you could always try a Cauliflower Cheese Soufflé. Not certain it would work with Broccoli, although another family favourite was Broccoli in a Cheese sauce with Bacon Steaks, gnarly & caramalised. A simple treat for kids... Mrs Cotters Fuzz............ Make some Jelly, any flavour although I seem to remember it was raspberry, wait until it's almost set & then whip some cream to soft peaks with sugar, and fold it in to the Jelly. It creates a light fruity dessert, delicious cold on a warm summers day. I suppose you could mess around with it, passion fruit... mango....pineapple.. kiwi fruit.. My mouth is drooling now. Thanks Barry & family for getting my culinary juices flowing.
I love your 4321’s and make these when the Fam come. The kids (and the grandy’s too) really look forward to what Bazza’s been up to. Grrrrt Lush Party time 🥳 oh and the chicken in the salsa with the cheese is still a big favourite with us all 👏🏼
Think I’ll definitely try the fajita tray bake but as a solo meal. So one chicken breast with some frozen fajita mix and I’d season the chicken as well
I need to find seasoned veg mix. Those all look and sound fabulous
I love my Veggie prep kit. I do lots of canning since I often get a lot of veggies in my food bank kits and the Veggie prep kit has made my work so much easier. Just last week we got 12 heads of cabbage and 80 bulbs of garlic. My only complaint is I can't put it away since I or someone else in the family uses it all the time.
Folding is one skill I just can't physically do. (Disability.) Is there a gadget that could solve this obstacle, if not, would you be willing to develop one?
I hope Barry sees this comment, because if there isn’t one already, I feel like he’d make good money on inventing a gadget like that.
honestly best proximate would be paddle attachment on a mixer with very slow speed. That and try to use some baking soda to help with raising. Since folding in egg whites is to give it rise with out raising agents
Great question!
@@HanaOccasionallyThat’s not a bad idea, but the paddle attachments are usually bad about getting the sides/bottom of whatever you’re mixing, so you have to do a similar folding technique to get that stuff mixed with everything else. I think they sell special paddles that have rubber sides that can scrape the sides/bottoms without messing up your bowl, but I dunno how well they work.
It's expensive but kenwood sell a dedicated folding tool for kenwood mixers that works fantastically for me. I've folded sponges, mousses and such with great success.
6:39 Very appetising description Barry...
:)
In Germany, people generally recommend to "not scare the Soufflés".
They can collapse from vibration or loud noise
Mexican chicken looks like a winner.
I make the same exact soup, but with canned coconut milk… it’s to die for!
Suggestion for a 3 ingredient recipe; 3-4 chicken breast, about a teaspoon of garlic powder, and about 30 oz. Mild salsa verde. Bake at 350F for 30-35 minutes in a casserole dish. Best served over rice with a pinch of cheddar, but that's optional. :)
Like you do on Yorkshire Pudding, when you remove your souffle poke a hole in the top. That will allow the steam to escape, otherwise when it cools the contracting steam will flatten it.
It all looks so delish, but the soufflé is lacking a bit of flour, which helps with the structure integrity of the soufflé.
I bought that mandolin chopper kit about a month a go
Very very good, quality made.
Good food and good humour, can't wait to try some of these out :)
That music that played when you took that fajita bake out the oven really made me think you were about to drop it omg
That soup looks amazing, and so easy to do as well. Definitely going to give that a try.
I'd recommend coconut milk instead of skim, it will have a much nicer flavor
You should be allowed salt, pepper, sugar and oil. They are staples most people have.
❤️ Mrs. Barry! Everything is better with cheese on top. 😘
Brilliant this one was Barry. Simple but amazing.... Keep it up :)
I am still waiting for more of those GIANT creations videos though haha :)
ok that drink looks and sounds amazing and I need it right now!
When will veggie prep kits be in stock again, I need one!
Barry! You have to buy passion fruit when they have wrinkles. That's when they're ripe and sweeter 😻
Nice to see you folding with a metal spoon - how it's supposed to be done
That look of "I shouldn't have said that!" at the skin on skin comment! 😂
Your quip about soup in summer, Barry - I went out with family today, August Bank Holiday, and to say that it was, in any way, warm, or summery, would be a lie. A bowl of soup would have gone down a treat, in fact. Sad but true.
I make 3 ingredient cheese biscuits there brilliant!!! It’s just equal amount of cheese butter an plain flour
Barry ‼️ it was when you set everything on the counter that the soufflé was on everything you clunked made it fall 🤣🕵️♀️
Hey Bazza 👋 that soup is just up my alley. And I've never had a fajita, so 🤷🏻♀️ but that looks pretty good too
Great video as always but the jokes really got me. Chlorinated potatoes and sou-flat? I almost choked on my toast. 😹
Awesome video as always 😊
Jeez the flopped soufflé made me giggle too hard! Great recipes xxx
i Cooked my instant ramen in Milk its a tipp to get much more out of a Ramen Packet its so creamy and taste such more like it came together better
I love passionfruit so much and the smell is gorgeous! I need to have a go at this - but I'll have to eat them all myself because I don't think my OH will try them. What a massive shame eh? All the more for me! 😈
Hope you reach 1m before the end of the year!
You should whip the egg whites after you have mixed the custard mixture as the egg whites will dry out if left to sit and your soufflé wont rise as high.
looks great!
14:20 i thought he said christmas 😂😂😂😂 I guess that works too
Nice.
I am going to try these
I think the souffle doesn't sink if you let it cool in the oven so you don't shock it with the change in temp, no idea if that's true x
You've got to slowly cool them.
Basically until the egg proteins cool down and solidify it's held up as much by the expanded gasses inside as structurally, if you cool it too quickly the gasses contract and it structurally collapses before it can hold it's own weight.
Ideally you should leave it for at least 15 minutes, but 25-30 is a good call to be safe. Unfortunately because everyone does slightly different things everyone's timing is slightly different so it's a bit trial and error for an individual sweet spot where it's as warm as possible without risking collapse.
Peach lemonade 😍
For the souffles I would recommend trying 170 degrees for 25 minutes.
Great ideas thanks 😋🇨🇦
Haha not me screaming eat the Souffle already! Haha
This was, nice.
I caught that little booker T at the start Barry
In my head I heard the sound of a deflating balloon watching the soufflés sink... :P
I've read if you add cream of starter like when you make meringue it will not collapse.
Mr B...I have a YEN...to see you make a jiggly cheesecake (see what I did there?!) aka cotton cheesecake..castille cake??
OH WAIT....just searched your playlist..and you have already done it
haha yeah I literally started typing it out and yes both I and Mrs Barry have tried it
If I had to make that soufflé I would use condensed milk instead of the custard, add the yolks and then fold in the whites!
Clever ideas!
Todays' episode is brought to you by the word "nice"! lol
I love a frozen veg mix. I haven't tried the fajita one though.
I do a slow cooker dal which you can do with only three ingredients (plus water, but that doesn't count, right?). 1 cup lentils, 3 cups water, 1 cup frozen butternut squash and sweet potato pieces (or you can use just the squash or sweet potato if you can't get the mix), 2 generous teaspoons of curry powder (or less if you want it milder). Cook in the slow cooker on low for 8 hours. Season with salt at the end if you want (adding salt at the start is supposed to make the lentils tough, I don't know how true it is though). Can also add frozen diced onion, and garlic and ginger (lazy versions if you like or even dried garlic granules).
I like frozen Mediterranean veg mix too. Easy pasta bake - roast the med veg for about 20 mins at 180 fan or until they're just going a bit browned. Add tortellini or ravioli - I like a cheesy variety and tomato pasta sauce (or you could use a jar of nice passata with herbs - I make tomato sauce with veg blended in and freeze it because I'm not keen on the sauce in jars). Bake for another 20 minutes or so. It's even better with some grated cheese on top but that would be another ingredient.
As always, I have to try my request for this series again...
5 ingredients, 4 making, 3 meals, 2 try, 1 time in your life... Please!
Asking for the 9th time now
How about a 4321 take away alternative, that can be cooked quicker than ordering and waiting for a take away?
I remember a TV show here in Germany where they did that on a regular basis. Would love to see something similar from Barry!
Use some custard powder uncooked to set the soufflé
How to I buy your gadgets? I want that potato cutter!!
the soufle should cool down in the oven naturally to stay fine and it would not collapse like yours
These are the best I’m having a Baratheon
I want the Baratheon to be an actual run for some type of feed the hungry fundraiser .. thoughts?
Amazing idea, maybe a walk lol
Amazing idea! And barry can walk if he wants!
How about a pizza crawl
Oh my, I would be up for this. There is a 9 mile walk by me that they have food tasting tables dotted around the trail on certain days. Could do something like that? As long as it’s wheelchair accessible I’d be up for doing it! We could all get sponsored
I just don't think I could ever do carbonated lemonade, blalalalalaa!!
I think Barry is working on some sideburns or perhaps a mustache or a goatee, maybe all three!!
@2:48 AND milk loves to burn your pan(s)!
The uglier a passionfruit looks the sweeter it is
I love my veg prep kit even though my first one arrived broken
Ah sorry about that, perhaps it was the warehouse. If you need any spare parts get in touch via the website
Hi Barry I joined your Patreon, only a £1 a month though, the food sounds really good
Happy bank holiday everyone
Where do you get the recipes from?
Milk, pepper, cauliflower, broccoli, curry is 5 ingredients. FYI. Unless you cheat and say.. vegetables are 1. But then you can say.. milk and cheese is 1 since it's a solid milk.
U need to start eating snacks again those videos was fun
2 try
Come on Barry focus! love ya :p
Hi there! You are not supposed to butter or grease the dish for the soufflé.
I was told to fry the curry powder first before adding it to anything. I'm wondering if you notice a flavor difference in this recipe.
Is the lemonade you used a lemon lime soda (Sprite in US) or what we in the States think of as lemonade (lemon juice, sugar, water)? I've never seen carbonated lemonade here.
We have Sprite here as well which the same lemon and lime soda but classically we have lemonade which is basically sprite without the lime.
We don't really make lemonade like you do with lemons, sugar and water. Lemonade means Lemon soda.
@@Justliam01 Thank you for the clarification. I think maybe lemon flavored San Pellegrino would be a closer choice for us. I'm definitely going to try to make this one.
Next time try the souffle again but leave it in the oven slightly opened witht he can on till it comes to room temp. It being so hot and outside not made it go flat.
omg those souffles dieddddddddd
If you use the wrinkley and aweful looking passionfruit it will we sweeter 👍
it may just be your accent, but I didn't lovingly think of Samwise every time you said "Potatoes"
Just have to point out that the reason for the passionfruit being sour might be because it was not ripe, it need to be all wrinkled up like a raison when it is done.... not smooth a babys but.....
Ok, so. What IF I want to try some of these more than 1 time?
Where do we buy the veggie prep kits?
amazon uk only at the mo
the souffle sank faster than the titanic