Feeling Peckish?

The life of a never-starving artist

An amazing summer fresh dish inspired by Girlhood! Deliciously creamy and sweet whipped ricotta with bright lemon zest, fresh fruit and a surprise dressing. Recipe below.

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Ingredients and Directions

½ a pint of each (blueberries, raspberries, black berries)
1 cup of chopped strawberries
2 kiwis chopped
1/3 cup toasted walnuts
1 container of low fat ricotta
1 tbsp honey
1tbsp Lemon Zest
Balsamic glaze
Fresh basil

Start by preparing all you fruit. To make the whipped ricotta, begin by adding the entire container of ricotta to a food processor with the honey and lemon zest. Blend for 2-3 minutes until smooth and silky.

Scoop out the ricotta onto a nice wooden cutting board. Make an oval shape with a well in the center. Dump your fruit in the center and sprinkle over the walnuts. Finish by carefully drizzling over the balsamic glaze and a handful of chopped fresh basil. Enjoy!

The ultimate one pot comfort food! Slow braised ribs, creamy Parmesan polenta and crispy roasted cauliflower. All inspired by my favorite musical movie: CHICAGO

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Ingredients:
Beef Short Ribs
3 cloves of garlic chopped
Half an onion chopped
Olive oil
1 bottle of tomato sauce
4-6 splashes of Worcestershire
2 tbsp Yellow mustard
Salt and Pepper
1 head of cauliflower
1 ½ cups Grated parmesan cheese
1 cup polenta
Parsley for garnish

Directions:
Start by bringing your short ribs to room temperature 20 minutes before cooking.
In order to seal in the juices and flavour it is important to sear the ribs first. Chop 2 cloves of garlic with the onion and plane in a hot frying pan with olive oil. Sear the ribs on each side until golden. Move the ribs to an oven proof dish with the remaining chopped garlic and preheat the oven to 275 Fahrenheit.
To the roasting dish add tomato sauce, Worcestershire, mustard, salt and pepper. Mix to combine. Bake for 3 hours, rotating and flipping the ribs half way through.
For the crispy parmesan cauliflower mix the florets with a couple splashes of olive oil, a pinch of salt and half a cup of grated parmesan.
With 10 minutes left on the ribs you can begin the creamy polenta. To 4 cups of boiling water add a pinch of salt and 1 cup of polenta. Whisk constantly. Once thickened (5 minutes) stir in a splash of olive oil and the remaining parmesan cheese.
Plate with polenta on the bottom, then the cauliflower then ribs with a little extra sauce. Top with fresh chopped parsley and enjoy!

My work had a series of events over the course of a week in four different European Countries and I got to go along for the ride!

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Chocolate Bar Marble Cake, need I say more?! This recipe is the epitome of fun, easy and delicious. Choose your favorite chocolate bars and include them in this gorgeously rich mesh of chocolate in vanilla. Then when you’re done head over to PANKOBUNNY ‘s channel where we carved these cakes into an adorable, fluffy dog cake.

Cake Dog Link: https://www.youtube.com/watch?v=XPiXsMpNtC0&feature=youtu.be

Pankobunny’s channel: https://www.youtube.com/user/pankobunny

My favourite Pankobunny recipe: https://www.youtube.com/watch?v=3WmeGkahpi0

RECIPE BELOW*
SUBSCRIBE IF IT FLOATS YOUR BOAT AND TOOTS YOUR HORN.
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Marble Chocolate Bar Pound Cake *makes 2 pound cakes

3 ¼ cups of flour
1tsp baking powder
2 tsp salt
4 sticks of butter (some extra to grease pans)
2 cups of sugar
1 tsp vanilla
7 eggs
¼ cocoa powder
1/3 cup of skor bits
2 chocolate bars of your choice (I like twix and rolo)

Preheat your oven to 325 and butter the two loaf pans.

Combine flour, salt and baking powder in a medium bowl. Mix well.

In a large bowl, cream together the butter and sugar using an electric mixer until pale in color, about 8 minutes. Then add in the vanilla.

Add in the eggs one and a time while beating between each addition. Then add in the flour mixture in four additions whilst beating in between.

Split the batter in half and separate into two bowls. In one bowl add your cocoa and chopped up chocolate bars and combine well. In the second bowl add the skor bits and combine well.

To create the marble-effect add small dollops at a time of each flavor into the loaf pans mixing the two. Then use your spatula to swirl the flavors together just enough to create the pattern and not too much so as to blend everything. Tap each loaf pan on your counter to get rid of any air bubbles.

Cook for 65 minutes or until a skewer inserted comes out clean. Cool for 30 minutes in the pans and then remove and cool for another 15.

Remember, remember the fifth of November… Not your average cooking show here, check our out latest movie Parody: V for Vendetta inspires a special take on “Eggie in a basket” ie. Eggs cooked in toast. Deliciously crisp crust with a creamy brie and perfectly cooked egg center. Tangy wild blueberries on the bottom and a little added sweetness of maple syrup drizzled over top. It’s to die for… not literally of course.

RECIPE IS BELOW

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INGREDIENTS:

1 Loaf of Multigrain bread

Melted butter for brushing

Brie

Wild blueberries

Eggs (preferably free range organic)

Salt

Maple Syrup

 

DIRECTIONS:

Preheat the oven to 375 degrees and lightly grease a muffin tin.

First, cut the crusts off your bread (each nest will need two pieces of bread so budget accordingly). Using a rolling pin flatten the bread out and then gently place into the muffin tin pressing down trying not to tear holes in the bread. Use two pieces to a tin trying to create a cup shape. Then brush a little butter on the edges and inside of the bread so it doesn’t burn. Add about half a tablespoon of small blueberries to each cup as well as half a tablespoon of the cheese.

Break an egg into a separate container so that you can ensure the yolk doesn’t break, then preciously pour in into a bread cup reserving some of the white so that your bread cups don’t over fill. Do this for each bread cup. Sprinkle salt on top of each yolk

Place egg cups into the oven and let bake for 15 minutes. If you don’t like runny yolks leave in for another 5 minutes.

Serve a drizzle of maple syrup. Then enjoy my favourite part which is cracking the yolk and letting it get messy all over the plate before you gobble it down.

Love BBQ chicken pizza? Love things that are twisted?? I have the perfect recipe for you! Inspired by the blockbusting movie TWISTER! These bbq chicken twists are so good you won’t give a sh*t that there’s a cow flying by… and that’s saying something!

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Pizza Twisters

Ingredients:
For Dough:
½ cup of warm water
1 tbsp brown sugar
2 tsp yeast
3 cups of All Purpose Flour
1 pinch of salt
¼ cup Olive oil
1 cup of warm water
Cornmeal

Toppings:
Pizza Sauce

Mozzarella
Red onion
Green bell pepper
Olives
Turkey kelbasa

OR

BBQ Chicken with red onion, bbq sauce, cheddar and green onions

Makes 2 large pizzas.

Directions:
To make dough first combine ½ cup warm water with sugar and yeast in a small bowl and set aside for 8 minutes until yeast foams.

In a large bowl add flour and salt. Pour in the foamy mixture. Fill that same little bowl with the rest of the warm water (1cup) and then pour in to larger bowl. This is to make sure you are getting all the yeast. Add in olive oil and stir, first using a wooden spoon and once combined you can turn the dough out onto a light flour surface and knead for 10 minutes until the dough is smooth and stretchy.

Try to keep the dough as wet as you can without sticky too much. I find that the more flour you add at this stage usually gives the dough a harder time during the rise and it won’t get as bubbly and airy as you want it. Place the dough in a oiled bowl and coat with oil. Cover with plastic wrap and keep in a warm place for 1-2 hours until doubled in size.

In the mean time, prep your toppings. Also, shred the mozzarella.

Once risen cut the dough in half and work with each pizza separately.

Place the pizza in the oven and cook for 8-10 minutes. Watch it closely. Once golden with bubbly cheese pull the pizza out of the oven and drizzle with maple syrup. Slice and enjoy.

Why vegan? because it’s tastes amazing and doesn’t leave you feeling gross and heavy. The blend of coconut whipped cream and fresh lime curd is an absolute dream. Perfect regardless of whether you eat animals or don’t. Recipe is below!

music: Wore It Well – Tara Kannangara & Colin Story
buy their EP at http://www.tarakannangara.com/sounds/

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Vegan Key Lime Slice

Ingredients
1 ½ Cups Graham Cracker Crumbs
4 ½ tbsp Coconut Oil – Melted
1 cup lime juice – Use 4 limes and the rest bottled
½ cup water
1 ¼ cup sugar
4 tbsp cornstarch
1/8 tsp of salt
zest of two limes
1/3 cup of almond milk
1 can of coconut milk – kept upside down in the fridge.
1 tsp Vanilla
1 tbsp agave

Begin by making the crust.

Mix the graham crumbs with 3 tbsp of the melted coconut oil. Should be the consistency of wet sand.

Pat down in baking sheet. Bake at 375 for 10 minutes. Let cool.

For the lime curd, to a saucepan add: sugar, water, lime juice, zest, cornstarch and salt. Whisk till smooth and milky. Them place over medium heat (allow to boil) for 25 minutes and whisk often. Mixture will go clear. Take off heat and whisk in almond milk and coconut oil. Let cool in the fridge for 20 minutes.

For the “whipped cream” flip your can of coconut milk right side up and open. Scoop out the top ¾ of the can leaving the oil at the bottom. Whisk the coconut solids with vanilla and agave until soft peaks.

To assemble pour the lime curd over the crust. Gently spatula over the whipped cream and smooth. Place in the freezer to set for half an hour.

Slice and enjoy.

Check out these deliciously delicate Easter Miniegg Eclairs (bird nests); part of Tastemade’s Easter Collaboration! Make sure to stay tuned to see the rest of the videos in the playlist.

Kravlingsblog – http://youtu.be/7X-JhX8VZWk
PankoBunny – http://youtu.be/KjNN4Zznu7E
LoveBites – https://youtu.be/Xr1GZi4AxSY
PescaFoodie – https://www.youtube.com/user/PescaFoodie
Creative Cakes by Sharon – http://youtu.be/VnDZEF9BE84

Check out new movie inspired recipes every THURSDAY!

Thanks so much for watching, the RECIPE IS BELOW.

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Mini Egg Chocolate Eclairs

Choux Pastry:
1 ½ teaspoon of sugar
125g flour
150 ml of water
60g butter in pieces
3-4 large eggs
1 cup Whipping cream (whipped to stiff peaks)
1 tbsp Vanilla extract
1 tbsp Icing sugar
2 cups of mini eggs (save some for decorating)
Melted Dark chocolate
Chocolate Shavings

Combine the sugar and flour in a bowl and set aside. Put 150ml of water and the butter in a sauce pan and bring slowly to boil. The butter should be melted.
Working quickly, remove the saucepan from the heat, add the flour mixture and stir vigorously with a wooden spoon to combine.

Return to a low heat and continually stir for about a minute until the mixture forms a smooth thick mass that comes away from the sides of the pan. Avoid over beating because the pastry will not rise properly.
Transfer the dough into another bowl and allow it to cool slightly. Then using a wooden spoon stir in one egg at a time. It starts out very difficult when mixing in the egg and will look like a slimy mess but eventually it will incorporate into the dough. Continue with the next two eggs. When the mixture is finished it should be smooth, glossy and falls heavily from the spoon. If this is not the case, ie. too thick, use the final egg.
The pastry can be baked immediately or covered tightly and refrigerated for 24 hours. Bring to room temperature before using.

To make the eclairs preheat your oven to 400 Fahrenheit and cover 2 baking sheets with parchment. Place your pastry in a large freezer bag and squeeze it down to one corner, twist the opening so the pastry doesn’t squeeze out the back end. Cut about 2 cm off the corner of the bag. Squeeze out your nests in a circular motion to the diameter of 10 centimetres. Go back over the same circle twice increasing the height of the rings. Bake these for 15 minutes and then turn the heat down to 350 and bake for another 15 to fully dry out.

For the fillings whipped cream, vanilla extract and icing sugar to 2 cups of crushed mini eggs (easier done if frozen first). Place in a large freezer bag and cut off the corner.

To decorate, slice each nest in half and fill the center with the mini egg filling. Before placing on the top ring dip the outside in melted chocolate and then secure over the filling. OR for the “nest” look, dip the top in the melted chocolate and then in the shavings. Top with your left over whole mini eggs.

Check out these deliciously delicate creme puffs; each filled with a luxurious surprising filling – recipe inspired by one of this year’s top movies: The Grand Budapest Hotel!

Check out new movie inspired recipes every THURSDAY!

Thanks so much for watching, the RECIPE IS BELOW.

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Grand Budapest – Surprise inside filled Crème Puffs

Choux Pastry:

1 ½ teaspoon of sugar
125g flour
150 ml of water
60g butter in pieces
3-4 large eggs

Combine the sugar and flour in a bowl and set aside. Put 150ml of water and the butter in a sauce pan and bring slowly to boil. The butter should be melted.

Working quickly, remove the saucepan from the heat, add the flour mixture and stir vigorously with a wooden spoon to combine. Return to a low heat and continually stir for about a minute until the mixture forms a smooth thick mass that comes away from the sides of the pan. Avoid over beating because the pastry will not rise properly.

Transfer the dough into another bowl and allow it to cool slightly. Then using a wooden spoon stir in one egg at a time. It starts out very difficult when mixing in the egg and will look like a slimy mess but eventually it will incorporate into the dough. Continue with the next two eggs. When the mixture is finished it should be smooth, glossy and falls heavily from the spoon. If this is not the case, ie. too thick, use the final egg.

The pastry can be baked immediately or covered tightly and refrigerated for 24 hours. Bring to room temperature before using.

To make the crème puffs preheat your oven to 400 Fahrenheit and cover 2 baking sheets with parchment. Place your pastry in a large freezer bag and squeeze it down to one corner, twist the opening so the pastry doesn’t squeeze out the back end. Cut about 2 cm off the corner of the bag. Squeeze out your puffs in a circular motion to the size of a ping pong ball. Dip your finger in water and pat down the pointed tip of each puff so the tops are smooth and round. Bake these for 15 minutes and then turn the heat down to 350 and bake for another 15 to fully dry out.

For the fillings add whipped cream to each of the filling flavors and stir to combine.

Vanilla:
Whipped cream
1 tbsp Vanilla extract
1 tbsp Icing sugar

Chocolate:
Whipped Cream
2 tbsp Melted Chocolate

Strawberry:
Whipped Cream
2 tbsp Strawberry Jam

Surprise spicy:
Whipped Cream
1 tbsp Icing sugar
1 tbsp Wasabi

Deliciously smooth orange Irish coffee | A little “hair of the dog” perfect for your morning after St.Patties hang over! Inspired by Irish actor Liam Neeson’s famous action flick TAKEN

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Orange Irish Coffee Recipe

1/3 heavy whipping cream

The zest of half an orange

1 shot of Irish Whiskey

2 Raw Sugar Cubes

One squeeze of orange juice

Strong Coffee

 

Using a whisk, whip up the cream till it forms soft peaks and then fold in some of the orange zest leaving a little for garnishing afterward.

In a glass mug pour in the whiskey and pop in the sugar cubes. Squeeze in your orange juice and then using a spoon, break up the cubes. Add in a full cup of strong coffee and then top with whipping cream and remaining orange zest. ENJOY!

 

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