Amateur baker
- Vanilla cupcakes with cream cheese frosting
- Oatmeal cookies and a cookie fest
- Chicken pie with butter crust
- Chocolate cheesecake
- The most sinful chocolate cake
- Chocolate and mango tart
- Classic sponge cake with strawberry jam and whipped cream
- Carrot cupcakes
- Mango cream pie
- No bake chocolate-almonds-cream cheese cookie squares
Noche Buena
- Peach pata hamonado
- Liver paté
- Melon and coconut milkshake
- Fresh tropical fruits salad
- Blueberries and cream
- Christmas ham from Majestic
- Chili garlic prawns
- Tiramisu, party style
- Pre-Christmas callos
- Ernest’s pancit canton with bacon-cut pork
School lunchbox
- Bangus a la pobre
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Chicken, ham and leeks fried rice
- Honey-lemon-ginger chicken
- Shrimps, ham and asparagus fried rice
- Ox tongue with gravy
- Blue marlin with hoisin sauce and sesame seeds
- Crispy chicken strips with sweet and sour sauce
- Packed school lunches
- 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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