Amateur baker
- Betty Crocker’s blueberry muffins
- Pili nut butterscotch brownies
- Chocolate and almond cookie squares
- Valentine’s Day cheesecake
- Egg (custard) pie
- (Something like) tiramisu, version 2
- Salmon, cheese and cabbage quiche
- Chocolate cheesecake
- Chicken pie with butter crust
- Blueberry and apple squares
Noche Buena
- Peach pata hamonado
- Food: the perfect Christmas gift
- A Christmas Eve story
- Roast pork with salsa verde
- Melon and coconut milkshake
- Tilapia fritters with honey-lemon sauce
- Fresh tropical fruits salad
- Rellenong manok (stuffed deboned whole chicken)
- Liver paté
- In my kitchen: taking it easy
School lunchbox
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Sauteed chicken and squash with fresh tarragon
- Ox tongue with gravy
- Back to school again
- Sukiyaki-cut beef with Kecap Manis
- Fish and broccoli in oyster sauce
- Ground pork and vegetables frittata
- Packed school lunches
- School lunch: fish fillet and buttered vegetables
- Creamed pork, ham, carrots and celery
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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