Amateur baker
- Salmon, cheese and cabbage quiche
- Blueberry and apple squares
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- No bake chocolate-almonds-cream cheese cookie squares
- Vanilla cupcakes with cream cheese frosting
- Chocolate-kissed muesli cookies
- Chocolate cheesecake
- Betty Crocker’s blueberry muffins
- A cheesecake and self-frosting cupcakes
- (Something like) tiramisu
Noche Buena
- Tilapia fritters with honey-lemon sauce
- Spaghetti with longganisa (sausage) meatballs
- Tiramisu, party style
- In my kitchen: taking it easy
- Adobo, quail eggs and rice
- Roast pork with mushroom sauce
- “Bibingka” and “puto bumbong”
- Liver paté
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- Rolled porkloin with bacon, basil and rosemary
School lunchbox
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Buttered Pork Guinataan
- Bangus a la pobre
- Pinatisang bangus (milkfish soup with fish sauce)
- Back to school again
- Fish and broccoli in oyster sauce
- Sukiyaki-cut beef with Kecap Manis
- Chicken, ham and leeks fried rice
- School lunch: fish fillet and buttered vegetables
- Herbed chicken and rice
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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