Amateur baker
- Valentine’s Day cheesecake
- Heavenly lemon-orange cheesecake
- Chocolate fudge brownies
- Potato raisin scones
- Food for the Gods and the accidental Christmas cake
- Buttery cupcakes
- Sam’s butterscotch brownies
- Chocolate chip cookies
- My first apple pie
- Peanut butter chocolate chip cookies
Noche Buena
- Cooking for Christmas and the New Year
- Tilapia fritters with honey-lemon sauce
- Bangus belly steaks
- Pork ears barbecue
- “Bibingka” and “puto bumbong”
- Pre-Christmas callos
- Chicken embutido
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- Adobo, quail eggs and rice
- Peach pata hamonado
School lunchbox
- Tapsilog in the school lunchbox
- Ground pork and vegetables frittata
- Back to school again
- School lunch: chicken adobo fried rice
- Shrimps, cabbage and bell pepper stir fry
- Roast pork and cabbage fried rice
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Packed school lunches
- Crispy chicken strips with sweet and sour sauce
- Shrimps, ham and asparagus fried rice
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