Viral TikTok Recipes Tested ft orange juice espresso

by Barry Lewis


Orange juice espresso


Orange Juice

Espresso, ready made


Spinach Pici Pasta

150g spinach leaves, washed

125g plain flour, plus extra for dusting as needed

80ml olive oil

For the garlic butter sauce

4 garlic cloves, minced

3tbsp butter

Salt & Pepper to taste

1tsp pepper flakes (or more to taste)

Grated parmesan to garnish


Self-Custard Crinkle Dessert

Approx 20 sheets ready made filo pastry, chilled

150g butter, plus 1tbsp melted

For the custard

2 eggs

200g sugar

1tsp vanilla extract

1tbsp ground cinnamon

225ml milk

For the sugar syrup

200g sugar

225ml water

To garnish

Pistachios, shelled and crushed

Orange juice espresso, a self-custarding crinkle cake using filo pastry, plus a garlic butter spinach pasta are on the menu today for the latest TikTok recipe Barry tries. We’ve made a few viral TikTok recipes before and generally they’ve had positive results, many are spins on existing ideas that are out there already, however you guys sent in some really quirky ones, particularly the orange juice espresso which is surely an acquired taste! Have a watch and see what you think, maybe try it for yourself!

Orange juice espresso

Alright there is no set way here as suggested by others, you just have to get on with it and see if you like it! It wasn’t too bad at first and very refreshing, but yeah, I won’t be having it again! That said, a lot of folks like it apparently.

Grab a tall glass, fill it with the ice, add the orange juice and add ¼ ratio to orange juice or espresso, or perhaps start with a small shot and build it up. But in theory the recommended amount is 25ml espresso for 100ml of orange juice for example. Stir well in the glass and pray that you like it! I have definitely had worse, but yeah, probably not for me again in a hurry!

Self-Custard Crinkle Dessert

This one takes a little while but I promise you it is worth it, it’s quite fun too! First up warm your oven to 350f/Gas4/180c/160Fan. With the 1tbsp of butter melted, lightly grease a baking tray or dish that has some height to hold in the custard, doesn’t need to be too deep as it sets anyway. Remember this is not the 150g melted butter in the ingredients, just the 1tbsp.

Take sheets of filo pastry and fold them back on themselves with about an inch sized gap distance for the folds, the video shows this well, but a bit like an accordion, folding the opposite way each fold as you go. It’ll be like a compressed fan in some ways once done, this will need to go into your baking dish. Repeat with all the sheets of filo pastry, trimming if necessary and then stack together in the greased tray stood upright next to each other so they can space apart naturally as they bake. Bake for ten minutes in the pre-heated oven.

Remove from the oven and pour over the 150g melted butter evenly, use a jug to help you get in all the gaps evenly, brushing with a pastry brush if you wish. Bake for another ten minutes, until just starting to lightly brown. Whilst that’s happening mix all the custard ingredients together in a bowl until smooth and consistent in colour.

Pour this custard mixture over the pastry once the 2nd 10 minute bake is done, filling all the gaps as best you can. Bake for 30 minutes, turning it in the oven half way through until golden brown.

Whilst it’s baking make the sugar syrup. In a saucepan add the water and sugar, stir to dissolve then bring to a light simmer, keep it at a simmer for 5 minutes or so or until it just starts to begin to change slightly amber, not too much, but it will thicken at this stage and that’s plenty. Take the bake from the oven and pour over the sugar syrup evenly, scattering the pistachios on top too. Allow to cool so the sugar syrup can set a bit, then slice up into the crunchy self-custard pastry and gobble up. It has baklava vibes and I loved it!

Spinach Pici Pasta

Alright first up grab a food processor, if you have a smaller one do this in batches, whizz up the flour, spinach and oil until a dough texture is achieved. If it is too wet don’t worry. Remove onto a board and have a little flour to one side as needed, grab small pieces and roll out into tube shapes (like green beans!) or any shape you like, using flour as needed to keep it from sticking but not too much. Keep repeating until you have used up all of your mixture.

In a saucepan get some water simmering, add the spinach pasta into the saucepan and let it cook until it rises to the top, approx. 3 minutes or so. Drain off the water but keep 130ml of it to one side for the sauce. Keep the pasta in a colander for the moment.

Make the sauce by melting the butter in a frying pan on a medium low heat, once gently bubbling add the garlic and cook gently for a minute or so, do not brown it, add in the reserved spinach pasta water and simmer briefly. Now season with the pepper flakes, salt and pepper and stir through. Add the spinach pasta into the pan and stir to coat fully in the butter mixture, it will really flavour it and the pepper / garlic will stick to the pasta a bit, it should also smell great in your kitchen! Let it coat in the pan for a few minutes, stirring often.

Serve up still hot with the grated parmesan on top melting into the pasta and butter sauce.