Amateur baker
- Chocolate and mango tart
- Mini-custard pie with coconut cream
- Oatmeal, mango and cheese pie
- Blueberry and apple squares
- Pili nut butterscotch brownies
- Chocolate crinkles
- Lemon squares
- Salmon, cheese and cabbage quiche
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- (Something like) tiramisu
Noche Buena
- Pepperoni and cheese stuffed bread rolls
- Roast duckling on New Year’s eve
- Fresh tropical fruits salad
- Roast pork with mushroom sauce
- Christmas ham from Majestic
- Food for the Gods and the accidental Christmas cake
- Christmas jello
- Kalabasa (squash) and potato soup
- Food: the perfect Christmas gift
- An all-Filipino menu at a family reunion
School lunchbox
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Bangus a la pobre
- Chicken, ham and leeks fried rice
- Fish and broccoli in oyster sauce
- Butterscotch and chocolate fudge combo brownies
- Shrimps, cabbage and bell pepper stir fry
- School lunch: chicken adobo fried rice
- Packed school lunches
- Adobong kangkong
- Sauteed chicken and squash with fresh tarragon
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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