Amateur baker
- Salmon, cheese and cabbage quiche
- Blueberry streusel cupcakes
- Chocolate cheesecake
- Blueberry and apple squares
- Heavenly lemon-orange cheesecake
- Vanilla and mocha chiffon cupcakes
- Baking, Crisco and Splenda
- A cheesecake and self-frosting cupcakes
- Food for the Gods and the accidental Christmas cake
- Chocolate-kissed muesli cookies
Noche Buena
- Liver paté
- Food: the perfect Christmas gift
- Ox tongue with gravy
- Roast duckling on New Year’s eve
- Rice pudding with custard topping
- Cucumber and coconut smoothie
- Pepperoni and cheese stuffed bread rolls
- Ernest’s pancit canton with bacon-cut pork
- A Christmas Eve story
- Corn muffins a la Kenny Rogers
School lunchbox
- Fish and broccoli in oyster sauce
- School lunch: fish fillet and buttered vegetables
- Back to school again
- Blue marlin with hoisin sauce and sesame seeds
- Chicken and asparagus fried rice
- Pinatisang bangus (milkfish soup with fish sauce)
- Adobong kangkong
- Bangus a la pobre
- Herbed chicken and rice
- Roast pork and cabbage 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.
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