Amateur baker

• Valentine’s Day cheesecake
• (Something like) tiramisu, version 2
• Lemon squares
• Blueberry streusel cupcakes
• Carrot cupcakes
• Strawberry streusel cake
• Self-frosting peanut butter cupcakes
• Oatmeal, mango and cheese pie
• (Something like) tiramisu
• Mixed berries muffins

Noche Buena

• Chicken embutido
• Corn muffins a la Kenny Rogers
• Chili garlic prawns
• Rice pudding with custard topping
• Bangus belly steaks
• Roast pork with mushroom sauce
• Peach pata hamonado
• Corn dogs
• Tilapia fritters with honey-lemon sauce
• What to do with holiday leftovers: make a pie, a soup and Oriental fried rice

School lunchbox

• School lunch: fish fillet and buttered vegetables
• School lunch: chicken adobo fried rice
• Back to school again
• Sauteed chicken and squash with fresh tarragon
• Creamed pork, ham, carrots and celery
• Packed school lunch idea: chicken gizzards with fresh asparagus
• Butter-fried fish and corn
• Fish and broccoli in oyster sauce
• Shrimps, cabbage and bell pepper stir fry
• Shrimps, ham and asparagus 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.

In the mood for more food?

1. Fresh herbs in my lamb curry
2. My daughter’s 14th birthday
3. Baked macaroni
4. Chop Suey
5. Roast turkey with rice stuffing
6. Bringhe
7. Beef stroganoff
8. Scrambled eggs with ham and onions
9. Sunday lunch out
10. Cheese omelet