Amateur baker
- Chocolate-kissed muesli cookies
- Corn bread
- Food for the gods
- (Something like) tiramisu, version 2
- Mixed berries muffins
- Peanut butter chocolate chip cookies
- Choco butter cupcakes
- Vanilla-mocha marble chiffon cake
- Smoked porkloin and cheese cupcakes
- (Something like) tiramisu
Noche Buena
- Fresh tropical fruits salad
- Ernest’s pancit canton with bacon-cut pork
- Chicken embutido
- Roast duckling on New Year’s eve
- Ox tongue with gravy
- Spaghetti with longganisa (sausage) meatballs
- Mango cream pie
- Update on the noche buena blog
- Rolled porkloin with bacon, basil and rosemary
- Corn muffins a la Kenny Rogers
School lunchbox
- Fish and broccoli in oyster sauce
- Adobong kangkong
- Ground pork and vegetables frittata
- Chicken and asparagus fried rice
- Tapsilog in the school lunchbox
- Pinatisang bangus (milkfish soup with fish sauce)
- Creamed pork, ham, carrots and celery
- Herbed chicken and rice
- Chicken, ham and leeks fried rice
- Blue marlin with hoisin sauce and sesame seeds
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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