Amateur baker
- Valentine’s Day cheesecake
- Heavenly lemon-orange cheesecake
- Chocolate cheesecake
- Mixed berries muffins
- Buttery cupcakes
- Lemon squares
- Tri-level brownies
- Blueberry streusel cupcakes
- Vanilla cupcakes with cream cheese frosting
- Corn muffins
Noche Buena
- Bangus belly steaks
- Roast pork with salsa verde
- Rolled porkloin with bacon, basil and rosemary
- Pre-Christmas callos
- A Christmas Eve story
- Rice pudding with custard topping
- Cooking for Christmas and the New Year
- Cucumber and coconut smoothie
- Home grilled pork barbecue
- Roast pork with mushroom sauce
School lunchbox
- Honey-lemon-ginger chicken
- School lunch: chicken adobo fried rice
- Roast pork and cabbage fried rice
- School lunch: chicken, chayote and spinach
- Butter-fried fish and corn
- Packed school lunches
- Herbed chicken and rice
- Chicken, ham and leeks fried rice
- Sauteed chicken and squash with fresh tarragon
- Back to school again
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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