Amateur baker
- Scones with preserved seedless plums
- Food for the Gods and the accidental Christmas cake
- (Something like) tiramisu
- Smoked porkloin and cheese cupcakes
- Mango cheese pie
- Vanilla-mocha marble chiffon cake
- A cheesecake and self-frosting cupcakes
- Food for the gods
- Betty Crocker’s blueberry muffins
- Valentine’s Day cheesecake
Noche Buena
- Blueberries and cream
- Pork ears barbecue
- Food: the perfect Christmas gift
- Fried lapu-lapu with pineapple sauce
- Roast duckling on New Year’s eve
- Buko pandan
- Roast pork with salsa verde
- In my kitchen: taking it easy
- Tilapia fritters with honey-lemon sauce
- Chicken embutido
School lunchbox
- Pork barbecue fried rice
- Shrimps, cabbage and bell pepper stir fry
- Butter-fried fish and corn
- Tapsilog in the school lunchbox
- Ground pork and vegetables frittata
- Shrimps, ham and asparagus fried rice
- School lunch: fish fillet and buttered vegetables
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Herbed chicken and rice
- 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.
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