Amateur baker
- Chocolate-kissed muesli cookies
- Self-frosting peanut butter cupcakes
- Corn muffins
- Chicken and cheese on toasted bread cups
- Food for the gods
- Scones with preserved seedless plums
- Smoked porkloin and cheese cupcakes
- Valentine’s Day cheesecake
- Chocolate crinkles
- Vanilla-mocha marble chiffon cake
Noche Buena
- Blueberries and cream
- Ox tongue with gravy
- Chili garlic prawns
- Food for the Gods and the accidental Christmas cake
- Pork ears barbecue
- Update on the noche buena blog
- Mango cream pie
- Liver paté
- Melon and coconut milkshake
- Christmas jello
School lunchbox
- Ground pork and vegetables frittata
- Butter-fried fish and corn
- Blue marlin with hoisin sauce and sesame seeds
- Honey-lemon-ginger chicken
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Ox tongue with gravy
- Sauteed chicken and squash with fresh tarragon
- Shrimps, cabbage and bell pepper stir fry
- Crispy chicken strips with sweet and sour sauce
- Tapsilog in the school lunchbox
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?
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments