4 three ingredient recipes to try Ep 28

by Barry Lewis


Pesto Breadsticks

220g Greek yoghurt

150h Self-raising flour, plus extra for dusting

1 small jar of green pesto

Poached Fish & Rice

2 smoked cod fillets (or other fish)

500g flavoured tomato sauce

1 package microwaveable rice

Peanut Butter Jelly Cups

400g dark chocolate

5tbsp Jam, flavour of your choice

5tbsp peanut butter (chunky or smooth)

Cake Batter Milkshake

150g cake batter mix (heat treated)

3tbsp vanilla ice cream

100ml milk

Welcome to another 4 x 3 ingredient recipes 2 try 1 time in your life. Today with 3 ingredients (or items!) we are making peanut butter jelly cups, pesto breadsticks, smoked tomato poached cod and a cake batter milkshake! Lets get going!

Pesto Breadsticks

In a bowl mix together the flour with half the greek yoghurt. Add in a tbsp of pesto, then slowly add in the yoghurt as needed – you may not want it all, it could make it too wet. If you add it all and it is a bit too wet just add a bit more flour, you want to knead it a bit in the ball and it to be a little tacky in texture but not wet. Divide into two balls and rolls into large breadstick shapes, place on a baking tray and bake at 375f/170fan/190c or equivalent for 18 minutes or so. Once out of the oven, let cool for a moment and optionally warm some pesto and spread on the breadsticks as they cool down for more flavour, a garlic butter would also work well as an alternative and soak into the bread. You can also just shape these into dough balls too.

Poached Fish & Rice

Season your fish with salt and pepper if you wish – or spice rub into it can also work! Warm the sauce on a hob in an oven proof pan with 200ml water and bring to a low simmer, reduce it down for a few minutes gently bubbling away. Lower the fish into the pan and bake in the oven pre-heated to 375f/170fan/190c or equivalent for 12 minutes. If you wish you can fully submerge and flake the fish into the sauce and mix it together and even add the rice in. However I liked the keep the fish whole and serve with the rice cooked to package instructions. Lovely stuff and proper flexible this, dunk the pesto breadsticks in it!

Peanut Butter Jelly Cups

Melt the chocolate in the microwave on 30 second blasts stirring in between, optionally stir in 1tbsp of peanut butter for flavour. Lightly oil a cupcake tin or similar mould – depending on the final size you want the cups to be. Half fill the  cupcake tin with the melted chocolate and place in the freezer to set for ten minutes, once firmed dollop on some jam and peanut butter leaving a gap around the edge and pour more melted chocolate on top to cover in place. Tap to settle the chocolate and encase it all and place in the fridge to fully set for at the very least 1 hour. Tap out of the moulds and gobble up, best kept chilled.

Cake Batter Milkshake

First up heat treat the cake mix by baking in an oven pre-heated to 160c for 6 minutes, stirring as you go every 2 minutes. Or alternatively place in a microwave proof bowl and heat in 30 second blasts until the temperature reaches 165f on a thermometer, like the oven method stir in between 30 second blasts. Either method helps to kill harmful bacteria so make sure you do it and allow to cool to room temperature. Simply whizz the ingredients together in a blender once done and serve chilled.