Amateur baker
- Chicken and cheese on toasted bread cups
- Corn muffins
- Vanilla and mocha chiffon cupcakes
- (Something like) tiramisu
- Blueberry streusel cupcakes
- Heavenly lemon-orange cheesecake
- Martha Stewart’s plum coffee muffins
- Mixed berries muffins
- Chocolate-kissed muesli cookies
- Buttery cupcakes
Noche Buena
- Blueberries and cream
- The noche buena blog is live!
- Corn dogs
- Chicken embutido
- An all-Filipino menu at a family reunion
- A Christmas Eve story
- Spaghetti with longganisa (sausage) meatballs
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- Fried lapu-lapu with pineapple sauce
- Melon and coconut milkshake
School lunchbox
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- School lunch: chicken, chayote and spinach
- Ox tongue with gravy
- Blue marlin with hoisin sauce and sesame seeds
- Chicken, ham and leeks fried rice
- Herbed chicken and rice
- Crispy chicken strips with sweet and sour sauce
- Tapsilog in the school lunchbox
- Sauteed chicken and squash with fresh tarragon
- Adobong kangkong
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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