Amateur baker
- Potato raisin scones
- Food for the gods
- Chocolate fudge brownies
- (Something like) tiramisu, version 2
- Chicken and cheese on toasted bread cups
- Strawberry streusel cake
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- Mango cheese pie
- No bake chocolate-almonds-cream cheese cookie squares
- Mini-custard pie with coconut cream
Noche Buena
- Fresh tropical fruits salad
- Chili garlic prawns
- Christmas ham from Majestic
- Chicken embutido
- Melon and coconut milkshake
- Tiramisu, party style
- Pepperoni and cheese stuffed bread rolls
- Rolled porkloin with bacon, basil and rosemary
- Food for the Gods and the accidental Christmas cake
- Rice pudding with custard topping
School lunchbox
- Shrimps, cabbage and bell pepper stir fry
- Butterscotch and chocolate fudge combo brownies
- Packed school lunches
- Fish and broccoli in oyster sauce
- Honey-lemon-ginger chicken
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Crispy chicken strips with sweet and sour sauce
- Ox tongue with gravy
- Tapsilog in the school lunchbox
- 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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