Super Easy Polvoron Recipe – Filipino Dessert


* 2 cups plain flour
* 1 cup sugar
* 1 cup powdered milk
* 125g butter
* 1 large tbs peanut butter (add more if desired)


1. Sift the flour and place into a large pot on medium heat (no oil or butter required) and stir constantly for 10-15 minutes or until the flour starts to turn light brown.
2. Transfer flour into a large bowl and add the milk powder and sugar and combine together
3. Melt the butter and mix with peanut butter
4. Add butter mixture into to the flour mixture and combine until it forms a light damp sand texture
5. Using a polvoron molder tool (ask your filipino friends mum where to get one) scoop the mixture and then rub against the side of the bowl until nice and firm.
6. Pop the polvoron out from the molder tool onto some square pieces of tissue paper (Japanese paper) and wrap it like a candy or pop it straight into your mouth (you don’t have to wrap it up but it’s always a treat to open it up like a candy)

Here’s a few pictures that follow the method above.


Flour In Pot


Add milk powder and sugar

melted butter & peanut butter

Polvoron Mixture


Polvoron Mold Tool


Popping out Polvoron from polvoron mold tool

Things I learnt:

* If the mixture falls apart easily in the molded form or when wrapping, add more butter until it becomes more firm
* If the flour isn’t turning light brown, be patient, you’ll get there.
* Although it’s a very easy dessert/treat to make, it’s a tedious task of molding the polvoron and wrapping it up
* I love polvoron, so I doubled the ingredients and made plenty to share!


Slightly Overcooked Bistro Cheesecake Recipe – But Still Edible

As you can see, I slightly overcooked my first cheesecake 🙁
Well that’s what you get for not watching it while it baked…oooops~!!!

I never knew there were so many cheesecake recipes, I went the easy path and looked up some Cream Cheese Philadelphia Recipes which you can find here

Anyways here’s the recipe and method I used to cook my very first Cheesecake.

1 1/2 cups (185g) sweet biscuit crumbs
1 teaspoon cinnamon
90g butter, melted

3 x 250g PHILADELPHIA Block Cream Cheese, softened
1 1/3 cups caster sugar
1 cup sour cream
3 eggs, lightly beaten

The best tips for making cheesecake can be found below (highly recommend watching before baking):

How To: Cheesecake Base

How To: Perfect Cheesecake


1. COMBINE the biscuit crumbs, cinnamon and butter in a small bowl.  

I used some Arnotts Marie biscuits and crushed them in a food processor then mixed it together with the cinnamon and butter and added some crushed walnuts too for added flavour and texture.

2. Press the crumb mixture into base of a fully greased and lined 24cm springform pan, chill.

3. BEAT the PHILLY and sugar with an electric mixer until just combined. Add the sour cream and beat until smooth. Gradually add the eggs and beat until just combined.

4. POUR the filling into the prepared base.  5.  Bake in a moderately slow oven 160ºC for 40-45 minutes or until cheesecake is just set. Allow to cool in the oven with the door ajar. Refrigerate overnight.

I recommend lowering the temperature to 150ºC and bake for around 30-40 minutes and most definitely keep watching it!

Here’s my finished product, as mentioned in the title, slightly overcooked but definitely didn’t hinder the taste. Dress it up with some strawberries and blueberries to hide the cracks that may have formed…hehehe…don’t laugh, I’m learning and you may have yourself a pretty nice looking cheesecake if you didn’t manage to burn it (slightly), like me 🙁

Lessons I’ve learnt:

  • Keep an eye on your cake while baking!!!
  • Lower the oven tray closer to the bottom to prevent burning the top and sides
  • Lower my oven temperature because it’s a bit stronger than I think
  • Having a bowl of water at the bottom of the oven while baking creates a moist cooking environment
  • Keep an eye on your cake while baking!!!

Lemon Mustard Chicken Salad Recipe – Easy, Fresh and Delicious

Keeping it fresh for the sunny days we have been (momentarily) blessed with in Melbourne, I was inspired by a new recipe I learnt while researching at an Electrolux oven demonstration at Harvey Norman in Sunshine.

This dish was a perfect fit for what I wanted. Here’s the recipe:

Lemon Mustard Chicken Salad


– 3 Chicken breast fillets skinless (I used chicken thighs with the skin on because I like the juicy taste of it but if you have a well circulating oven you can achieve moist breast fillets)
– 3 kipfler potatoes (thinly sliced, about 1/2cm thick)
– 1 avocado
– 3 roma tomatoes
– 200g baby lettuce leaves
– 50g spinach leaves (optional)
– cracked pepper

Marinade and Dressing
– 4 tsp Dijon mustard (you can use more)
– 4 tbsp lemon juice (i used cumquat because we have a fruitful cumquat tree)
– 8 tbsp olive oil (you can use more)
– 2 cloves garlic (crushed)

– Combine all the ingredients for the marinade in a bowl and whisk together. Reserve half the marinade to use for the dressing.

– Trim the chicken. Wash the potatoes and thinly slice (about 1/2cm thick). Marinade the chicken and potatoes for at least 30 mins.

– Preheat oven on fan grill function (if you have that option) at 200°C

– Cook the chicken and potatoes for around 15-20 minutes (depending on your oven cooking time may vary)

– Wash, dry and arrange baby lettuce and spinach (spinach optional) on a serving platter. Cut tomatoes into quarters and slice avocado and arrange on top of lettuce.

– Place potatoes on top of the salad and slice chicken and arrange on top of potatoes. Drizzle dressing over salad and season with freshly ground cracked pepper.


Here’s a few tips:

Scoop out your avocado and keep it intact so you can slice it up and not have it all mushy…

Plate up some baby lettuce leaves on the bottom of the plate (this looks really good on a long rectangle plate but I just used 2 square plates). I kept the baby lettuce leaves the way they were for the bottom then cut up smaller pieces of baby lettuce and spinach, then dressed it up with the lemon mustard dressing…

Place the tomatoes, avocado and potatoes on top of the baby lettuce (I forgot to place the potatoes underneath the chicken but it was too late so I placed them on top)…

Slice up your chicken, as mentioned in the recipe I used chicken leg with the skin on but if you have a good oven it’s probably better to use skinless chicken breast but that’s up to you…make sure to drizzle more of the dressing on top of the chicken and potatoes…

There you have it, it’s not that difficult to pull off an easy summer dish for the family….and in my case a Christmas Summer Dinner!

Stuffed Mushrooms Recipe – Tastes Like Pizza

In line with cooking on the TableTopBBQ I thought of making some scrumptious stuffed mushrooms for entree (see my TableTopBBQ post here)

First of all, cut the stems off the mushrooms and create a hole in the middle of the mushroom, don’t have to be perfect (as you can see below)…

Using the left over mushroom and stems I chopped them into small pieces and chopped up some sun-dried tomatoes and green capsicum and drizzled some olive oil. As you can see I love using Cobram Olive Oil (be creative and add whatever you want into the mushroom, I used these ingredients because this is what I found in the fridge)

Then you want to stuff the mushrooms with your filling…

And if you want, you can sprinkle some grated cheese ontop…

When ready place the mushrooms in the oven until the mushrooms start to brown and you have yourself a juicy mushroom and in this case a juicy mushroom that tastes like PIZZA!!!!

If you’re looking for a snappy entree, stuffed mushrooms are great and don’t take long to prepare or cook. The best thing is you can be as creative as you want and play around with the ingredients you put in, depending on the flavour you want. If the TheLearnerChef can cook it, you can too.