Amateur baker
- (Something like) tiramisu
- Chocolate cheesecake
- Mango cream pie
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- Mixed berries muffins
- Turkey empanada
- Heavenly lemon-orange cheesecake
- (Something like) tiramisu, version 2
- Scones with preserved seedless plums
- Tri-level brownies
Noche Buena
- Mango cream pie
- Kalabasa (squash) and potato soup
- Ernest’s pancit canton with bacon-cut pork
- In my kitchen: taking it easy
- Rice pudding with custard topping
- Fried lapu-lapu with pineapple sauce
- Pork ears barbecue
- Chicken embutido
- Tiramisu, party style
- Chili garlic prawns
School lunchbox
- Crispy chicken strips with sweet and sour sauce
- Honey-lemon-ginger chicken
- Butterscotch and chocolate fudge combo brownies
- Tapsilog in the school lunchbox
- Sukiyaki-cut beef with Kecap Manis
- School lunch: fish fillet and buttered vegetables
- Shrimps, ham and asparagus fried rice
- School lunch: chicken adobo fried rice
- Fish and broccoli in oyster sauce
- 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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