Amateur baker
- Vanilla and mocha chiffon cupcakes
- Chocolate and mango tart
- Vanilla-mocha marble chiffon cake
- Carrot cupcakes
- Heavenly lemon-orange cheesecake
- Chocolate chip cookies
- Chocolate crinkles
- (Something like) tiramisu, version 2
- Pili nut butterscotch brownies
- My first apple pie
Noche Buena
- Corn dogs
- Christmas ham from Majestic
- Kalabasa (squash) and potato soup
- Update on the noche buena blog
- Liver paté
- Rolled porkloin with bacon, basil and rosemary
- Ernest’s pancit canton with bacon-cut pork
- Ox tongue with gravy
- Rellenong manok (stuffed deboned whole chicken)
- Chicken embutido
School lunchbox
- Blue marlin with hoisin sauce and sesame seeds
- Butterscotch and chocolate fudge combo brownies
- Shrimps, cabbage and bell pepper stir fry
- Shrimps, ham and asparagus fried rice
- Chicken and asparagus fried rice
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Tapsilog in the school lunchbox
- Adobong kangkong
- Herbed chicken and rice
- Fish and broccoli in oyster sauce
Frances loaf from Julie’s Bakeshop
When Julie’s Bakeshop opened a branch along Circumferential Road in Antipolo, we became regular customers because of its onion bread. It was basically pan de sal but with chopped onions mixed into the dough. The aroma was indescribably sweet and spicy. One time, we hosted an afternoon get-together with cousins and, when they arrived, I was toasting the split and buttered onion bread in the oven to serve with the callos I had prepared. The aroma had wafted through the house and my cousins went straight into the kitchen to ask what was that that they could smell.
Unfortunately, production of the onion bread was discontinued after a few months. It probably wasn’t a very saleable item because Filipinos prefer their bread sweet but otherwise plain. I found nothing else quite as interesting at Julie’s bakeshop and all we’d buy were loaves of white bread for sandwiches. Until one day when we went there and found all the loaves of white bread sold out. The only alternative was an unsliced bread called Frances loaf. Since we didn’t have any choice, we bought one. My, my, my… were we glad we did! Frances loaf turned out to be pan de sal in a loaf–very, very soft inside but crusty outside. And, like the pan de sal, it was sprinkled with bread crumbs.
The best way to enjoy Frances loaf is to buy it warm and still uncut. Slice it at home and serve with butter and jam for breakfast or with saucy dishes like callos for lunch or dinner.
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