- Following 5K
- Followers 44.2K
- Engagement 1.11%
- Avg likes 478
- Avg comments 20
About Jemma Webster Loi | Food and Travel Photography
Jemma Webster Loi | Food and Travel Photography (@jemmaloi) is a Digital creator creator on Instagram, also filed under SaaS/B2B and Food & beverage. The account has 44,249 followers and 3,712 published posts. Recent posts average 478 likes and 20 comments, an engagement rate of 1.11%.
With 44.2K followers, Jemma Webster Loi | Food and Travel Photography is a micro creator by the common 10,000 to 100,000 definition. Jemma Webster Loi | Food and Travel Photography follows 4,975 accounts, so the audience is roughly 8.9 times the size of the list followed. Jemma Webster Loi | Food and Travel Photography carries Instagram's verified badge and uses an Instagram professional account. Flinque files Jemma Webster Loi | Food and Travel Photography under 7 categories, led by Digital creator and followed by SaaS/B2B, Food & beverage, Food & Drink, Cuisine, Digital Creator and Travel Influencers.
The Instagram bio for Jemma Webster Loi | Food and Travel Photography runs to 14 words across 4 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Jemma Webster Loi | Food and Travel Photography dates from September 2025.
Story Highlights
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3,712 Posts
Of the 10 most recent posts shown for Jemma Webster Loi | Food and Travel Photography, 9 are videos and 1 is a carousel. That mix leans toward videos. With 3,712 posts published, Jemma Webster Loi | Food and Travel Photography's archive runs well past the 2,000 mark. Against the audience, that is roughly 12 followers for each post published. Jemma Webster Loi | Food and Travel Photography also keeps 40 story highlights on the profile. All 10 carry captions, averaging 213 words each. The captions are written mainly in English. Words that recur across them include minutes, until, cream, sugar and smooth. The captions tag #easyrecipes, #bakedoats, #comfortfood, #easybaking and #pancakes.
Same batter, different energy - fold, slice, drizzle, devour.
This is one of those recipes I know off by heart - no scales, no stress, just a batter you can eyeball and make on repeat.
Simple Crêpe Batter
140g plain flour
200ml full-fat milk
2 medium eggs
25g butter, melted (plus extra for greasing)
Whisk the flour and eggs together, gradually adding the milk until smooth.
Rest for 30 minutes, then stir in the melted butter.
Heat a lightly buttered pan over medium-high.
Pour in enough batter to coat the pan thinly, swirling to spread.
Cook for 1 minute, flip, then cook for another minute.
Stack between baking paper to keep warm as you go.
To make pancake pasta:
Fold the crêpes, slice into ribbons, then gently separate into long “pasta” strands.
Finish however you like - icing sugar and maple syrup, fruit and cream, or toasted nuts for a little crunch.
Save for weekend brunch, cosy afternoons, or when you want food that’s a bit fun but still familiar ✨🥞
#pancakes #pancakepasta #pancakeday #easyrecipes #breakfastideas
It just feels more justified buried in an indulgent bowl of baked oats with a melted pistachio chocolate heart hidden right in the centre 🤣
Not a dessert. Not quite breakfast. Just what I wanted 🫶🏻
Ingredients
• 60g rolled oats
• ½ tsp baking powder
• ¼ tsp ground cardamom (or cinnamon, if you prefer)
• Pinch of fine sea salt
• 1 tbsp maple syrup or light brown sugar
• 100ml milk of choice (I used Moma Oat Pistachio)
• ½ tsp vanilla extract
• 1 tbsp Greek yoghurt (optional, for creaminess)
Centre
• 1 M&S Pistachio Heart chocolate
Optional toppings
• Extra chopped pistachios
• Tiny drizzle of honey or maple
• Spoon of yoghurt or cream, for serving
Method (one bowl, no blender)
1. Preheat the oven to 180°C (fan).
2. In a small oven-safe bowl (a small Hokan bowl is perfect), mix the oats, baking powder, spice and salt.
3. Add the maple syrup, milk, vanilla and yoghurt. Stir until thick, creamy and evenly combined.
4. Press the pistachio heart gently into the centre so it’s just covered, but still close to the surface.
5. Smooth the top lightly and bake for 18–22 minutes, until just set on top but still soft in the middle.
6. Rest for 2–3 minutes, then spoon straight from the bowl while the chocolate is still molten.
Air Fryer Method
• Prep exactly the same.
• Transfer to an air-fryer-safe dish.
• Air fry at 170°C for 10–13 minutes.
• 10–11 mins: gooey centre
• 12–13 mins: softly set with a molten core
#bakedoats #eastbreakfast #pistachio #airfryerrecipes #oatsforbreakfast
Served straight from the dish.
January calls for food that settles you.
Nothing clever. Nothing styled to within an inch of its life.
Just something warm, familiar, and deeply comforting — eaten slowly, at home.
This softly spiced apple & oat crumble is one of those dishes.
Golden on top, bubbling underneath, and meant to be shared with spoons straight from the dish — bowls on the table, custard warming gently, no rush to portion or perfect. You can find my recipe over on my website.
Made, served and enjoyed in the beautiful, timeless pieces that suit these quiet winter moments perfectly.
Because the sanctuary of home isn’t about doing more. It’s about slowing down… and letting something simple nourish you properly.
Nkuku items featured:
- Juniper Drop dinnerware set
- Mbata and Shani candlesticks
- Kitto storage jar
- Gavivi Mango Wood Bowl
- Mane Measuring Spoons
- Juniper Drop Mug
✨ Serve warm with custard, pouring cream or vanilla ice cream.
✨ Best eaten in good company — or quietly, just for you.
Some prices kindly gifted by Nkuku (loyal customer for years because their products really are timeless and beautiful)
#JanuaryComfort #AppleCrumble #CosyCooking #SlowLiving #comfortfood
Creamy, gently spiced, super comforting - a cheat’s version of a classic with maximum reward and very little effort.
Perfect for weeknights when you want something cosy but can’t be bothered with a long simmer ✨
Feel free to swap the protein - chicken, tofu or even prawns
Ingredients
• 200g paneer, large cubes (can sub for chicken, tofu etc) • 1 tbsp butter + 1 tsp neutral oil • 1 small garlic clove, finely grated • ½ tsp fresh ginger, grated • 1½ tbsp mild curry paste OR • ½ tsp garam masala • ½ tsp paprika • ¼ tsp ground cumin • 150ml passata • 60ml double cream • ½ tsp sugar or honey • Salt, to taste
Optional but lovely • Crushed dried fenugreek (kasuri methi) • Chilli oil or flakes
Method
1. Heat butter and oil in a pan.
2. Fry paneer until golden all over. Remove.
3. Add garlic and ginger, cook briefly.
4. Stir in curry paste or spices, bloom for 30 seconds.
5. Add passata, sugar and salt. Simmer 5–7 mins.
6. Lower heat, stir in cream.
7. Return paneer and gently coat.
8. Warm through until silky.
9. Finish with fenugreek + extra butter if you’re feeling generous.
Serve with
Naan. Rice. Toast. Or straight from the pan with a fork 👀
#onepan #easyrecipes #weeknightdinner #paneer #easycurry
Cube croissants were having a moment (we found them at Andersen & Maillard), but the real surprise was the Semla buns.
Soft, gently spiced, filled with almond and cream - and much easier to make than I expected.
The kind of slow, enjoyable bake that January is made for.
So I had a go at making some for the boys...
Classic Semla Buns Soft cardamom buns filled with almond paste and lightly sweetened cream.
Makes: 8–10
Buns • 250ml whole milk • 60g unsalted butter • 7g fast-action yeast • 75g caster sugar • 1 tsp ground cardamom (always struggle to find it ground but Bart have one I found on Ocado) • ½ tsp salt • 1 egg • 450g strong white bread flour
Filling • 100g almond paste • 2–3 tbsp milk
Cream • 300ml double cream • 1 tbsp icing sugar • ½ tsp vanilla
To finish • Icing sugar, for dusting
Method Warm the milk and butter together until just melted (lukewarm, not hot).
Mix the yeast, sugar, cardamom and salt in a large bowl. Pour in the milk mixture and egg, then add the flour and bring together into a soft dough.
Knead for 8–10 minutes until smooth and elastic. Cover and leave to rise for about an hour, until doubled.
Divide into 8–10 buns, shape smooth and place on a lined tray. Cover loosely and prove for 30–45 minutes.
Bake at 200°C (fan 180°C) for 12–15 minutes until lightly golden. Cool completely.
Cut a lid from each bun and scoop out a little of the centre. Mix the almond paste with milk until soft, then spoon into the buns.
Whip the cream with icing sugar and vanilla to soft peaks. Pipe or spoon over the almond filling.
Replace the lids and finish with a generous dusting of icing sugar.
#semla #easybaking #creambun #comfortfood
My current favourite morning treat — Jam Doughnut Baked Oats.
Soft, fluffy, jam-filled and finished with that classic sugar-dusty top. They bake in just 10 minutes and genuinely look and taste like a raspberry jam doughnut.
In the blender, add:
• 40g oats
• 120ml whole milk
• 1 tbsp maple syrup
• ½ tsp baking powder
• ½ tsp vanilla extract
• Pinch of salt
• 1 tbsp Greek yoghurt
Blitz until completely smooth.
Pour half the batter into a greased ramekin, spoon in 1 tbsp raspberry jam, then pour over the remaining batter.
Air fry: 170°C for 10 minutes
Remove, brush with a little melted butter and sprinkle with sugar for the ultimate jam-doughnut finish
Oven option: Bake at 180°C for 20–24 minutes.
Soft centre, jammy middle, sugar-crusted top. Breakfast or dessert - I’m not choosing 😌
#airfryerbakedoats #bakedoats #jamdoughnut #dessertbakedoats #easybreakfast
A simple, 5-ingredient shortbread with gentle honey sweetness and a subtle oat texture - calm, comforting and exactly the kind of bake January calls for.
Pressed into one tin, no rolling or chilling, and baked until lightly golden. These are perfect with a cup of tea, easy to make, and ideal when you want something homemade without excess.
Makes: 8 wedges
Ingredients • 100g salted butter, room temperature • 45g golden caster sugar • 1 tbsp runny honey • 155g plain flour • 20g finely ground oats
Optional: icing sugar mixed with a little milk and honey, drizzled to finish.
Method:
1. Heat oven to 150°C (fan) and lightly grease a 20cm tart tin.
2. Cream the butter and sugar until smooth, then beat in the honey.
3. Add the flour and ground oats and mix until a soft, non-sticky dough forms.
4. Press evenly into the tin, smooth the surface and lightly prick with a fork.
5. Bake for 30–35 minutes until just golden at the edges.
6. While warm, cut into 8 wedges, then leave to cool completely in the tin to firm up.
7. Finish with a light dusting of icing sugar or a drizzle of warm honey, if you like.
Save for calm January baking days
#5ingredients #easybaking #easyrecipes #honeyoat #shortbread
Maple Roasted Carrot & White Bean Soup - that costs less than a fiver a batch! 🧡🤎
Proof that you don’t need to spend more than a fiver to make a pot that feeds the whole family — it’s what you do around it that makes it feel special. Fresh bread, a candle or two, bowls on the table... suddenly your budget batch turns into a cosy supper. Used the Juniper Drop dinner set I was kindly sent from recently - perfect soup vessels!
Ingredients:
1kg bag of carrots - no need to peel, halved and quartered
Drizzle of olive oil
Salt and pepper
General drizzle of maple syrup
A few rosemary sprigs
1 litre of vegetable stock
1 jar of White Beans (I used )
1 white onion, diced
3 garlic cloves
To garnish:
Any fresh herbs
Cream, creme fraiche, yoghurt, olive oil
Toasted seeds or shredded toasted bread, pan fried in oil until a little crispy
Toss the carrots in the olive oil, salt and pepper, rosemary and maple syrup. Roast until soft, about 30-40 minutes at 200ºc
Drizzle a little oil in a pan and sauté the onion until softened, then add the garlic for a further minute. Add the roasted carrots, the white beans and all the stock.
Bring to a simmer and remove from the heat. Blitz until smooth - I use a stick blender.
Serve with crusty bread - a hug in a bowl!
#cosyseason #cosyhome #soupseason #tablescape #easymeals
Best of all, when I consider I buy a minimum of 4 flat whites a week, the KitchenAid Semi-Automatic Espresso Machine will pay for itself in less than a year!
... Because your morning ritual should feel like a moment, not a mission.
#KitchenAidxjemmaloi #KitchenAid #icedcoffee #illycoffee #coffee
The flight is long. It was made up of two long haul flights, a domestic flight and a speedboat. But I think this just added to the magic of being miles and miles away from anywhere, on a balmy desert island, that was pretty as a postcard.
And unbelievably, the trip cost the same as most European trips we priced up. There were no hidden extras such as food, hire cars, tourist traps etc, and plenty to do and see.
We stayed at both times, so whilst I can’t compare to other Maldives islands, I can highly recommend this one for both couples and families 🫶🏻
Happy to answer any questions!
Jemma Webster Loi | Food and Travel Photography's engagement
Jemma Webster Loi | Food and Travel Photography's engagement rate on Instagram is 1.11%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 90 followers. An average post collects 478 likes and 20 comments, close to 24 likes for each comment.
Engagement rate
1.11%
- Avg likes
- 478
- Avg comments
- 20
- Interactions : followers
- 1 : 90
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Who is Jemma Webster Loi | Food and Travel Photography?
Jemma Webster Loi | Food and Travel Photography (@jemmaloi) is a Digital creator creator on Instagram, also filed under SaaS/B2B and Food & beverage. Jemma Webster Loi | Food and Travel Photography carries Instagram's verified badge and uses an Instagram professional account. The Instagram bio for Jemma Webster Loi | Food and Travel Photography runs to 14 words across 4 lines.
How many followers does Jemma Webster Loi | Food and Travel Photography have?
Jemma Webster Loi | Food and Travel Photography has 44,249 followers on Instagram (44.2K). Jemma Webster Loi | Food and Travel Photography follows 4,975 accounts, so the audience is roughly 8.9 times the size of the list followed. With 3,712 posts published, Jemma Webster Loi | Food and Travel Photography's archive runs well past the 2,000 mark.
What is Jemma Webster Loi | Food and Travel Photography's engagement rate?
Jemma Webster Loi | Food and Travel Photography's engagement rate on Instagram is 1.11%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 90 followers. An average post collects 478 likes and 20 comments, close to 24 likes for each comment.
What does Jemma Webster Loi | Food and Travel Photography post about on Instagram?
Flinque files Jemma Webster Loi | Food and Travel Photography under 7 categories, led by Digital creator and followed by SaaS/B2B, Food & beverage, Food & Drink, Cuisine, Digital Creator and Travel Influencers. Of the 10 most recent posts shown for Jemma Webster Loi | Food and Travel Photography, 9 are videos and 1 is a carousel. The 10 recent Instagram captions Flinque holds for Jemma Webster Loi | Food and Travel Photography repeatedly use the words minutes, until, cream, sugar and smooth. Jemma Webster Loi | Food and Travel Photography's captions carry hashtags such as #easyrecipes, #bakedoats and #comfortfood. Jemma Webster Loi | Food and Travel Photography writes those captions mainly in English. Jemma Webster Loi | Food and Travel Photography keeps 40 story highlights, which open with a free Flinque account.
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Jemma Webster Loi | Food and Travel Photography's contact details are not published on Flinque's public profile. The Instagram bio links to 4 external sites, and a free Flinque account opens those links. Brands with a free Flinque account can shortlist Jemma Webster Loi | Food and Travel Photography and use Flinque's outreach tools wherever a contact route is on file.
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