Come Fly Away


So some pretty big news. I got my Uni results today and after four years of blood, sweat and tears (lots of tears) I am finally the proud owner of a BA in American & English Studies, classification 2:1. Absolutely over the moon about it.

When Jun came over last week we did a lot of baking, but our most nostalgic item were our Fairy Cakes. I remember Fairy Cakes from being little and going to children’s parties where they were served along with finger cucumber, ham & cheese and tuna salad sandwiches (always white bread, crusts cut off), cocktail sausages with ketchup (maybe this is why I don’t like the taste of ketchup – too much of it as a child), usually some sort of assorted biscuit selection (which always looked waaay better than it actually tasted), and orange squash that was either too dilute or too syrupy. Then the birthday cake was served, which was often in the shape of big pink ballet slippers (how I ALWAYS wanted to have my birthday cake in the shape of big pink ballet slippers) and I would almost always have some sort of crazy allergic reaction to the food colouring in said big pink ballet slippers, hence why my mother never got them for my birthday.

Anyway, despite that, these butterfly cupcakes are lovely. The originally recipe calls for a little double cream to be placed in the butterfly wing ‘cavity’ along with the jam, but we like to make them with buttercream instead (made with butter and icing sugar). This is the second time I’ve made them with Jun and for some reason they came out a little dry, so either cook for a little less time (we went for 30 mins) or increase the milk/butter amounts ever-so-slightly.

Also, you must use strawberry jam. That’s real jam, none of this jelly stuff. The difference between jam and jelly is that jam are fruit preserves, ie. real fruit, stewed with sugar for a very long time. Jelly is essence of real fruit, made into a gelatin-like substance and a disgrace to all breakfast foods. So now that we’ve cleared that one up… enjoy.


I’m Not Bluffin’ With My Muffins


After reading the ever lovely Monet’s, of Anecdotes & Apple Cores, blog post on her strawberry poppyseed muffins, I knew that exactly what I was craving were a few good muffins of the poppyseed variety.

I got thinking about a couple of good combinations and finally came up with this: orange marmalade, stem ginger and poppyseed.

Even better, I actually took photos of more than just the finished product this time! I KNOW. And they were just so pretty, too.


Gooey, Ooey, Delicious Brownies


Sorry for the lack of posts recently – I’ve been snowed under with Finals. Have a mini-break now before the last exam and last paper at the end of this next week, so catching up a little! Also, in case you didn’t know from me practically shouting about it to the heavens, my post David’s Pappardelle was recently selected to be one of Foodbuzz‘s Top 9! So thank you!

I’ve never had much of a sweet tooth. In fact, of all the candy in the world, chocolate is probably my least favourite. When I was at school and we had a tuck shop (I think this is a very British concept – it’s a school-run snack store that’s open during break (recess), lunch and after-school) all of my friends used to buy chocolate bars, and I would maybe buy a packet of crisps or a soda. I just didn’t get the appeal of chocolate – I don’t like the flavour that’s left in your mouth afterwards, or the sticky gungy feeling at the back of your throat. I also wasn’t a huge fan of the brownie. My experience of brownies were dry, big fat chunks of tasteless cake, a bitter cocoa flavour and distinct feeling of dissatisfaction afterwards.

That is, until very recently, when I discovered this brownie recipe which apparently was Katherine Hepburn’s family’s. I originally found it on Epicurious.com but have since adapted it slightly to make it mine. I would say that this recipe is fool-proof – both times that I’ve made it they’ve turned out perfectly – but when I gave it to my best friend to tackle whilst I baked some bread, she somehow managed to turn the whole thing into a giant, greasy slab of weirdness. So this might not be all that fool-proof, but it’s still easy-peasy-lemon-squeezy.


Ever-a-buddy Wanna Eat-a Focaccia, Si?


One of my fave places in the world to eat is a restaurant in Chiswick in West London called La Trompette. Not only are they an AMAZING restaurant, but they have beautiful little pieces of bread that they present to you in a basket about the size of your table. Okay, maybe that’s a slight exaggeration, but it’s big. And my favourite of the breads are their beautiful little olive focaccia hunks of bread.

This was my take on olive focaccia, it’s not quite as light as La Trompette’s, but it was pretty yummy all the same. Also, this baked up HUGE. The photo does not do it justice in the slightest. See that knife? That knife is as long as my forearm. Anywho, it’s yummalicious, try it out. I adapted the recipe from Elizabeth Guy’s basic focaccia recipe.




Did you know that ‘om-nom-nom-nom’ originated from Cookie Monster? When you think about it it makes total sense. If you’re interested watch the Know Your Meme on it here.

We don’t get biscuits in the UK. The closest equivalent is scones, a British tea-time staple. Scones with clotted cream, strawberry jam and a cuppa tea? Perfection. But biscuits are a whole different breed, and the first time I had them in the States (for breakfast with country gravy) it was like a taste sensation explosion in my mouth. A definite om-nom-nom-nom moment. They were warm, buttery, flaky and I couldn’t get enough. Ever since then I’ve been on a mission to recreate them, and this recipe comes pretty darn close.




So I decided that I should probably start a Food Blog, considering that 95% of my photography these days is food. And I cook far too much for my own good (and those around me). As the blog name suggests, I am a Feeder. Yup. If you know me you will quickly learn that I make you fat. Just ask my boyfriend who has been presented with new home-baked goods the last three times I’ve see him. He loves it really. At least that’s what I tell him when I’m cramming another brownie in his mouth…

So, a little about me. My name is Jackie, I’m 23, I’m about to graduate from the University of Nottingham and trying to get into theatre (production; although I do like to tread the boards from time-to-time) and voice-acting. I also take lots of photos of, er, everything, I love fashion, knitting (although not necessarily together), make-up, theatre & film, and life. London is my home, but I’ve lived in Ipoh in Malaysia, Portland, OR in the USA, and Nottingham. I’ve also travelled extensively, hitting up pretty much every continent out there. One of my favourite places was Japan, but I desperately want to go back as my last trip was a) too short and b) I had food poisoning which meant being in my dream country was a total bust!

I went to a residential cookery school in Somerset called The Grange (if you look closely you’ll see a photo of me in their prospectus!) during my gap year where I picked up a lot of techniques, but I’ve always been a keen cook. My housemates will tell you that I’m a bit of a stress cook – ie. I cook when I’m feeling down or stressed out, but I think part of that is because I love to make others happy, it makes me happy, so by feeding you I’m vicariously gaining pleasure through your pleasure. I know, I’m kinda weird.

Well, that’s pretty much me. I’m going to post a bit in the next few days so that I can catch-up on the food I’ve been photographing lately.

Awesome. Well welcome to my little corner of the web, increasing my Feeder status one recipe at a time. Let me feed you – you love it really.

(adapted from James Martin’s ‘Mussel & Saffron Soup with Caramelised Onion Bread’ from ‘Saturday Kitchen’)

For the caramelised onions:
25g/1oz butter
1 tbsp olive oil
2 onions, peeled, thinly sliced
1 1/2 tbsp caster sugar
1 1/2 tbsp balsamic vinegar
salt and freshly ground black pepper

For the bread:
1½ tsp quick action yeast
500g/1lb 2oz strong white bread flour
1¼ tsp salt
2 tsp sugar
25g/1oz unsalted butter
300ml/11fl oz warm water

1. For the caramelised onions, heat the butter and oil in a frying pan over a low heat. When the butter has melted, add the onions and fry for 6-8 minutes, or until softened.
2. Add the sugar and balsamic vinegar and cook for a further 4-5 minutes, or until the onions are sticky and soft.
3. Season the caramelised onions, to taste, with salt and freshly ground black pepper, then remove from the heat and set aside to cool.
4. For the bread, grease a 1kg/2lb loaf tin with butter.
5. In a bowl or a food processor, mix together the yeast, flour, salt, sugar and butter until well combined.
6. Gradually add the warm water, a tablespoon at a time, until the mixture comes together as a soft dough. (You may not need all of the water.)
7. Add the caramelised onions and knead gently for 5-8 minutes, or until the onions are combined into the dough and the dough is smooth and elastic.
8. Place the dough into the prepared loaf tin, cover with a clean tea towel and set aside in a warm place to prove for 1½-2 hours.
9. Preheat the oven to 190C/375F/Gas 6.
10. When the dough has proved, transfer to the oven and bake for 30-40 minutes, or until the bread has risen and is golden-brown. (NB: The bread is cooked through when the tin sounds hollow when tapped firmly on the base.)
11. Enjoy!

Until next time – peace and love.

Jax x

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