Amateur baker
- Vanilla cupcakes with cream cheese frosting
- Vanilla-mocha marble chiffon cake
- Chocolate fudge brownies
- Strawberry streusel cake
- Potato raisin scones
- Carrot cupcakes
- My first apple pie
- Heavenly lemon-orange cheesecake
- Chocolate and mango tart
- Martha Stewart’s plum coffee muffins
Noche Buena
- Home grilled pork barbecue
- Tilapia fritters with honey-lemon sauce
- Fried lapu-lapu with pineapple sauce
- Food: the perfect Christmas gift
- Roast duckling on New Year’s eve
- In my kitchen: taking it easy
- Blueberries and cream
- Chicken in sour cream
- Christmas ham from Majestic
- Christmas jello
School lunchbox
- Packed school lunch idea: chicken gizzards with fresh asparagus
- School lunch: chicken adobo fried rice
- Packed school lunches
- Butter-fried fish and corn
- Blue marlin with hoisin sauce and sesame seeds
- Sukiyaki-cut beef with Kecap Manis
- Chicken, ham and leeks fried rice
- Roast pork and cabbage fried rice
- Chicken and asparagus fried rice
- Tapsilog in the school lunchbox
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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