Amateur baker
- A cheesecake and self-frosting cupcakes
- Heavenly lemon-orange cheesecake
- Scones with preserved seedless plums
- Valentine’s Day cheesecake
- No bake chocolate-almonds-cream cheese cookie squares
- The most sinful chocolate cake
- Martha Stewart’s plum coffee muffins
- Carrot cupcakes
- (Something like) tiramisu, version 2
- Mango cream pie
Noche Buena
- Fried lapu-lapu with pineapple sauce
- Tilapia fritters with honey-lemon sauce
- Spaghetti with longganisa (sausage) meatballs
- Christmas ham from Majestic
- Food for the Gods and the accidental Christmas cake
- Rolled porkloin with bacon, basil and rosemary
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- Cooking for Christmas and the New Year
- Liver paté
- Ox tongue with gravy
School lunchbox
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Roast pork and cabbage fried rice
- Tapsilog in the school lunchbox
- Sukiyaki-cut beef with Kecap Manis
- Chicken and asparagus fried rice
- Ox tongue with gravy
- School lunch: fish fillet and buttered vegetables
- Honey-lemon-ginger chicken
- School lunch: chicken adobo fried rice
- Sauteed chicken and squash with fresh tarragon
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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