Amateur baker
- Salmon, cheese and cabbage quiche
- No bake chocolate-almonds-cream cheese cookie squares
- Oatmeal cookies and a cookie fest
- Betty Crocker’s blueberry muffins
- Food for the gods
- Mango cheese pie
- A cheesecake and self-frosting cupcakes
- Potato raisin scones
- Scones with preserved seedless plums
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
Noche Buena
- Chicken in sour cream
- Tiramisu, party style
- Christmas ham from Majestic
- Food: the perfect Christmas gift
- Rolled porkloin with bacon, basil and rosemary
- Roast duckling on New Year’s eve
- Chicken embutido
- Tilapia fritters with honey-lemon sauce
- Rellenong manok (stuffed deboned whole chicken)
- Kalabasa (squash) and potato soup
School lunchbox
- Ox tongue with gravy
- Roast pork and cabbage fried rice
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Shrimps, ham and asparagus fried rice
- Bangus a la pobre
- Chicken and asparagus fried rice
- School lunch: chicken, chayote and spinach
- School lunch: fish fillet and buttered vegetables
- Packed school lunches
- Pork barbecue 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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