Amateur baker
- My first apple pie
- Chicken pie with butter crust
- Food for the Gods and the accidental Christmas cake
- Chicken and cheese on toasted bread cups
- Corn bread
- Oatmeal cookies and a cookie fest
- Strawberry streusel cake
- Blueberry streusel cupcakes
- Chocolate-kissed muesli cookies
- Salmon, cheese and cabbage quiche
Noche Buena
- Liver paté
- Pork ears barbecue
- Fresh tropical fruits salad
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- Food: the perfect Christmas gift
- Roast pork with mushroom sauce
- Kalabasa (squash) and potato soup
- A Christmas Eve story
- Blueberries and cream
- Cucumber and coconut smoothie
School lunchbox
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Butter-fried fish and corn
- Tapsilog in the school lunchbox
- Sauteed chicken and squash with fresh tarragon
- Back to school again
- Ground pork and vegetables frittata
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Packed school lunches
- Chicken, ham and leeks fried rice
- Sukiyaki-cut beef with Kecap Manis
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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