Amateur baker
- Food for the Gods and the accidental Christmas cake
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- Corn bread
- Oatmeal, mango and cheese pie
- Tri-level brownies
- Blueberry streusel cupcakes
- (Something like) tiramisu, version 2
- My first apple pie
- Valentine’s Day cheesecake
- Carrot cupcakes
Noche Buena
- Rellenong manok (stuffed deboned whole chicken)
- Ox tongue with gravy
- Chicken embutido
- Roast pork with salsa verde
- Melon and coconut milkshake
- Corn dogs
- Pepperoni and cheese stuffed bread rolls
- “Bibingka” and “puto bumbong”
- Rolled porkloin with bacon, basil and rosemary
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
School lunchbox
- Packed school lunches
- Roast pork and cabbage fried rice
- Chicken, ham and leeks fried rice
- Honey-lemon-ginger chicken
- Pork barbecue fried rice
- School lunch: chicken, chayote and spinach
- Ground pork and vegetables frittata
- Blue marlin with hoisin sauce and sesame seeds
- Tapsilog in the school lunchbox
- Bangus a la pobre
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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