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.
CARAMELISED ONION BREAD
(adapted from James Martin’s ‘Mussel & Saffron Soup with Caramelised Onion Bread’ from ‘Saturday Kitchen’)
For the caramelised onions:
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.)
Until next time – peace and love.