Amateur baker
- Buttery cupcakes
- A cheesecake and self-frosting cupcakes
- No bake chocolate-almonds-cream cheese cookie squares
- Mango cheese pie
- Salmon, cheese and cabbage quiche
- Chocolate fudge brownies
- The most sinful chocolate cake
- Chicken and cheese on toasted bread cups
- (Something like) tiramisu
- Mini-custard pie with coconut cream
Noche Buena
- The noche buena blog is live!
- Corn muffins a la Kenny Rogers
- Mango cream pie
- Melon and coconut milkshake
- Cooking for Christmas and the New Year
- Roast pork with salsa verde
- Chicken embutido
- Roast pork with mushroom sauce
- Buko pandan
- Christmas ham from Majestic
School lunchbox
- Chicken, ham and leeks fried rice
- Buttered Pork Guinataan
- Chicken and asparagus fried rice
- Pinatisang bangus (milkfish soup with fish sauce)
- School lunch: chicken adobo fried rice
- Roast pork and cabbage fried rice
- Butterscotch and chocolate fudge combo brownies
- Crispy chicken strips with sweet and sour sauce
- Honey-lemon-ginger chicken
- Butter-fried fish and corn
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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