4 x 3 Ingredient recipes 2 try 1 time in your life part 15

by Barry Lewis


Butterscotch Milk

500ml milk

50g light brown sugar

1tbsp butter

Roasted beetroot dip with tortilla dunkers

4 small beetroot, washed

1 flour tortilla

150g cream cheese (flavoured if you can get it, I used garlic and herb)

Salt and pepper

Olive oil for roasting

Cacio e pepe

500g pasta

160g romano cheese, plus extra for serving

1 good tbsp fresh cracked pepper

70ml cold water

Marbled Nutella Scones

350g Self-raising flour plus extra to roll if needed

150g Nutella, plus extra to serve

100ml Lemonade, plus a little extra if needed

Clotted cream to serve with Nutella (optional)

Another batch of 3 ingredients recipes for you to try! This time we have a butterscotch milk, roast beetroot dip with tortillas, cacio el pepe and marbled Nutella scones! These super simple recipes work a charm… oh & if you want more inspiration / ideas before we get going…. here’s the 3 ingredient recipe section of the website with all the others to date!

Butterscotch Milk

Warm the milk in a saucepan over a low heat, stirring constantly to prevent it burning. Once warmed and just about to hit a simmer, remove from the heat and add the sugar & butter, stir through until melted. Serve immediately or re-warm in the pan if needed.

Roasted beetroot dip with tortilla dunkers

Warm the oven to 180fan/200c or equivalent. Line a baking tray and give the beetroot a brush with olive oil all over, sprinkle with salt and pepper and roast for 45 minutes, turning once. Meanwhile brush the tortilla both sides with oil lightly, again sprinkle with salt and pepper, slice into triangles like a pizza, then put in the oven with the beetroot for a further ten minutes once the beetroot has had it’s first 45 minutes. Remove and allow the beetroot to cool fully.

The beetroot skin will come off easily, peel it off or rub it off with kitchen towel. Then place into a blender with the cream cheese and whizz until smooth and purple in colour. Serve with the tortillas.

Cacio e pepe

Cook the pasta according to package instructions for al dente, slightly under fully cooked. Meanwhile grate the cheese in a bowl with the pepper and add the water, mix together to form a clumpy paste like texture.

As soon as the pasta is cooked add it to a bowl, with a tbsp of the pasta water, add the paste working as quick as you can toss it all together with a fork, the paste will melt and coat the spaghetti all over! Serve immediately.

Marbled Nutella Scones

Add the flour, nutella and lemonade to a mixing bowl and stir through to form a dough, you’ll need to stir this pretty well for about 5 minutes or so to bring all the ingredients together. You are after a dough that comes together as a ball nicely, but is not too dry, but can still hold it’s shape. Add to a floured chopping board and roll out to an inch thick, cut a circle shape using the bottom of a glass and place on a lined baking tray, make sure you use all the dough up. If you have a 6cm / 2.5inch cutter that will be better, but a glass works fine. Bake for 15 mins at 200c/180fan, allow to cool before serving still just slightly warmed, sliced in half with Nutella and if you wish, some clotted cream added, yummy!