Amateur baker
- Self-frosting peanut butter cupcakes
- Turkey empanada
- Oatmeal, mango and cheese pie
- Chocolate-kissed muesli cookies
- Vanilla and mocha chiffon cupcakes
- Corn bread
- Egg (custard) pie
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- Valentine’s Day cheesecake
- Corn muffins
Noche Buena
- Fried lapu-lapu with pineapple sauce
- Food: the perfect Christmas gift
- Pepperoni and cheese stuffed bread rolls
- Roast pork with salsa verde
- Chicken in sour cream
- Rolled porkloin with bacon, basil and rosemary
- Rice pudding with custard topping
- A Christmas Eve story
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- Blueberries and cream
School lunchbox
- Adobong kangkong
- Creamed pork, ham, carrots and celery
- Buttered Pork Guinataan
- Herbed chicken and rice
- Shrimps, cabbage and bell pepper stir fry
- Back to school again
- Tapsilog in the school lunchbox
- Crispy chicken strips with sweet and sour sauce
- Shrimps, ham and asparagus fried rice
- Pinatisang bangus (milkfish soup with fish sauce)
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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