Amateur baker
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- (Something like) tiramisu, version 2
- A cheesecake and self-frosting cupcakes
- Chicken pie with butter crust
- Chocolate fudge brownies
- Pili nut butterscotch brownies
- Buttery cupcakes
- Chocolate-kissed muesli cookies
- Strawberry streusel cake
- Betty Crocker’s blueberry muffins
Noche Buena
- Home grilled pork barbecue
- Christmas ham from Majestic
- Fried lapu-lapu with pineapple sauce
- Adobo, quail eggs and rice
- Fresh tropical fruits salad
- Buko pandan
- Roast pork with mushroom sauce
- Update on the noche buena blog
- Chili garlic prawns
- Rolled porkloin with bacon, basil and rosemary
School lunchbox
- School lunch: fish fillet and buttered vegetables
- Bangus a la pobre
- Tapsilog in the school lunchbox
- Ground pork and vegetables frittata
- Crispy chicken strips with sweet and sour sauce
- Ox tongue with gravy
- Chicken and asparagus fried rice
- School lunch: chicken, chayote and spinach
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Packed school lunches
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.
In the mood for more food?
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments