This gluten-free Marry Me Chicken Pasta is creamy, flavour-packed and on the table in 30 minutes. Tender chicken, sun-dried tomatoes and a velvety sauce - it's the pasta dish everyone falls in love with. Marry Me Chicken Pasta, gluten free If you've never made Marry Me Chicken before, this is your sign. This gluten-free version takes everything that made the original famous: juicy chicken, a rich sun-dried tomato cream sauce, fragrant herbs and a hint of chilli, and pairs it with silky gluten-free pasta for a dish that feels indulgent but comes together in just 30 minutes. Whether you're cooking for a crowd, meal prepping for the week, or yes, trying to impress someone special, this one delivers every single time. And for anyone who thinks gluten-free means compromising on flavour or texture - this recipe is about to change your mind. Watch How to Make Marry Me Chicken Pasta, gluten free FREQUENTLY ASKED QUESTIONS Can I make this ahead for meal prep? Yes - this reheats beautifully. Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of warm stock or broth (or water) to loosen the sauce, as it will thicken considerably in the fridge. Reheat gently on the stovetop or in the microwave. My sauce is too thick, what do I do? This is completely normal as the sauce continues to thicken after you remove it from the heat. Simply add a splash of hot stock, broth, or water and stir through until you reach your desired consistency. Avoid adding cold water as it can make the sauce go gluey and dull the flavour. Can I use chicken thighs instead of chicken breasts? Absolutely, boneless chicken thighs work just as well and are actually a little more forgiving if you're worried about overcooking. They'll add a slightly richer flavour to the dish. Marry Me Chicken Pasta, gluten free More Chicken Recipes you'll LOVE Creamy Tuscan Chicken and Rice Thai Basil Cashew Chicken Peanut Pad Thai Salad with Chicken Slow Cooker Red Curry Chicken Stuffed Baked Chicken Breast Marry Me Chicken Pasta Serves 4 | Prep 10 minutes | Cook 20 minutes INGREDIENTS 1 packet Gluten Free Pasta (Bowties, Penne, Spirals or Spaghetti) 800g chicken breasts or thighs, diced into 3cm cubes 2 tablespoons extra virgin olive oil Sea salt and pepper Marry Me Sauce: 4 large garlic cloves, grated 160g (1 cup) semi-sundried tomato strips in oil, drained 2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon paprika ½ teaspoon chilli flakes 300ml fresh cream (or coconut cream) 300ml chicken or vegetable broth/stock 120g baby spinach 80g (1 cup) parmesan cheese (or dairy-free alternative) INSTRUCTIONS 1. Prepare the Pasta Bring a large pot of salted water to boil and cook pasta according to packet instructions. Drain and rinse under water for a minute to prevent further cooking and set aside. (This step is for gluten-free pasta only - rinsing stops the cooking process and prevents gluten-free pasta from becoming sticky as it sits. If you are using traditional wheat pasta, skip the rinse) 2. Cook the Chicken While the pasta is cooking, season the chicken generously with sea salt and pepper. Add to a deep, wide pan with the extra virgin olive oil and cook over high heat for 4 minutes, stirring occasionally. 3. Make the Sauce Add the garlic, oregano, paprika, thyme, chilli flakes and semi-sundried tomatoes. Stir to evenly coat the chicken, then pour in the fresh cream or dairy-free alternative along with the broth/stock. Once it comes to a boil, add the baby spinach and parmesan cheese (or dairy-free alternative) and stir to combine. Simmer for 1 minute. 4. Bring it Together Add the pasta into the Marry Me Sauce and gently fold to combine and coat well, then remove from the heat - the sauce will continue to thicken upon standing. If it thickens too much, loosen it with a splash of hot water. Divide between bowls, top with extra cheese, and enjoy! Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Marry Me Chicken Pasta, gluten free Margaret Pahos @CreateCookShare

This Greek Kleftiko Roasted Chicken is slow-roasted breast-side down, sealed in baking paper and foil for the most incredibly juicy chicken you will ever make. Marinated in a delicious Greek marinade of lemon, garlic, oregano, and Dijon mustard, then wrapped in a traditional kleftiko parcel and slow roasted for three hours - this is the roast chicken recipe that will change everything. Greek Kleftiko Roasted Chicken (Breast Side Down) What is Greek Kleftiko Roasted Chicken? Kleftiko is one of the oldest and most beloved cooking methods in Greek cuisine. The word itself means "stolen meat", rooted in Greek folklore where meat was sealed and slow-cooked in underground pits to avoid detection. The magic of kleftiko is in the sealing. By wrapping the meat completely in baking paper and foil, you create a self-basting environment where all the steam, moisture and flavour stay locked inside throughout the entire cooking process. Nothing escapes. Nothing dries out. The result is meat so tender it practically falls apart, and juices so rich and flavourful you'll want to pour them over everything on the plate. Why Cook the Chicken Breast Side Down? This is the single most important technique in this recipe and the reason this chicken is unlike any roast chicken you've made before. When a chicken is roasted breast side up in the traditional way, all the natural juices run away from the breast, the leanest and most prone to drying out part of the bird. By flipping the chicken breast side down, gravity works in your favour. All the juices, fat and flavour run directly into the breast meat throughout the entire cooking process, keeping it incredibly moist and tender from the inside out. Combined with the kleftiko sealing method, it's the ultimate protection against dry chicken. Forever. Watch How to make Greek Kleftiko Roast Chicken About the Marinade Extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, Greek oregano, sweet paprika and a generous amount of sea salt and cracked pepper. Simple, Greek and absolutely full of flavour. The lemon brightens and tenderises, the mustard helps the marinade cling to every inch of the chicken, the garlic melts into the meat during the long, slow cook, and the oregano - fragrant, earthy and unmistakably Greek - ties everything together. Every single drop of this marinade stays locked inside the parcel, slowly infusing the chicken for three hours. Nothing escapes. Nothing is wasted. The Kleftiko Wrapping Method and Why it Matters The way you wrap this chicken is not just practical - it's the entire secret to the recipe. Two sheets of foil laid in a cross formation, two sheets of baking paper on top in the same cross — the chicken sits in the centre and gets wrapped first in the baking paper, then tightly in the foil, creating a completely sealed parcel. No gaps. No steam escaping. The baking paper sits directly against the chicken, protecting it from the foil and creating the ideal cooking environment inside the parcel. Placed into a snug-fitting baking tray and slow roasted at a low temperature for three hours, the chicken essentially steams and roasts simultaneously in its own juices and marinade. The result is something that a high-heat uncovered roast simply cannot replicate. Greek Kleftiko Roasted Chicken (Breast Side Down) Frequently Asked Questions Can I marinate the chicken overnight? Yes! The longer the chicken sits in the marinade the deeper the flavour penetrates the meat. Cover and refrigerate overnight for the best result. Even 3 hours makes a noticeable difference. What size chicken works best? This recipe is written for a 2 - 2.2kg chicken. As a reliable guide allow 45 minutes per 500g, for a 1.5kg chicken 2½ hours is sufficient. Always ensure the parcel is fully sealed, regardless of size. Can I open the parcel during cooking? No, and this is important. Opening the parcel releases all the steam and moisture that has been building up inside. Keep it completely sealed for the entire cooking time. The chicken will take care of itself. Why does my chicken fall apart when I try to serve it? This is not a problem, it's a sign the chicken is perfectly cooked. Because the breast-side-down kleftiko method produces such incredibly tender meat, it will often fall apart when lifted. Simply use tongs or two large spoons to transfer pieces to a serving plate and pour all of the juices generously over the top. Can I use a larger chicken? Yes, simply adjust the cooking time at 45 minutes per 500g and make sure your foil and baking paper sheets are large enough to create a fully sealed parcel. Do I need to rest the chicken after cooking? No. Can I add vegetables inside the parcel? Absolutely, and it's a wonderful idea. Potatoes, capsicum, red onion and cherry tomatoes all work beautifully. They slow roast in the chicken juices and become incredibly flavourful. Add them raw around the chicken before sealing the parcel. Is this recipe gluten-free? Yes! Every ingredient in this recipe is naturally gluten-free. Always check your Dijon mustard label to confirm. Greek Kleftiko Roasted Chicken (Breast Side Down) Greek Kleftiko Roasted Chicken (Breast Side Down) INGREDIENTS Marinade: 1 tablespoon extra-virgin olive oil 3 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 2 cloves garlic, minced 2 teaspoons dried Greek oregano 1 teaspoon dried thyme (or 3 sprigs of fresh thyme) ½ teaspoon sweet paprika 1 teaspoon sea salt ½ teaspoon cracked pepper Chicken: 2 – 2.2kg whole chicken INSTRUCTIONS 1. Preheat the oven Preheat oven to 180°C fan forced (200°C conventional). 2. Prepare the marinade Combine the olive oil, lemon juice, Dijon mustard, garlic, oregano, thyme, paprika, salt and pepper in a small bowl and mix well. 3. Prepare the chicken Wash the chicken thoroughly inside and out under cold water then pat completely dry with paper towel. 4. Prepare the parcel Lay two large sheets of foil (approximately 60cm each) on your work surface, one horizontal and one diagonal, forming a cross. Repeat with two sheets of baking paper on top in the same cross formation. 5. Marinate the chicken Place the chicken in the centre of the baking paper. Spoon the marinade generously over the top and breast of the chicken, placing a little inside the cavity as well. Turn the chicken over so the breast side is now facing down and apply the remaining marinade to the underside. 6. Wrap the parcel Wrap the chicken tightly - first in the baking paper, then in the foil - creating a firm sealed parcel with no gaps. Place into a baking tray that fits the parcel snugly as a tight fit is important. 7. Roast Roast in the preheated oven for 3 hours. As a guide, for a 1.5kg chicken, 2½ hours is sufficient. 8. Open and serve Carefully open the parcel; the steam will be very hot. The chicken will be incredibly tender and may fall apart when lifted, which is perfectly normal and a sign it's cooked beautifully. Pour all of the juices from the parcel over the chicken before serving. NOTES Serving tip: Because the chicken is so tender it can be difficult to serve whole, simply use tongs or two large spoons to transfer pieces to a serving plate and spoon the juices generously over the top. Foil tip: Make sure the parcel is completely sealed with no gaps, this is what creates the kleftiko effect, trapping all the steam and flavour inside. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Kleftiko Roasted Chicken (Breast Side Down) Margaret Pahos @CreateCookShare

This Spaghetti Bolognese (Greek-style), known as Makaronia me Kima (Greek spaghetti Bolognese), is rich, simple, and deeply comforting — made with cinnamon, bay leaf, and slow-cooked beef for that unmistakable depth of flavour. Served with gluten-free spaghetti, it’s a version everyone can enjoy without missing a thing. Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves) Makaronia me Kima (Greek spaghetti Bolognese) is one of those dishes that lives in almost every Greek home. Growing up, if my mum made this, we never waited — we’d be straight into the pot with a spoon, stealing a taste before it even made it to the table. Now, when my kids go to see their yiayia, it’s the one thing they ask for every time. I make my own version, but somehow… hers always wins. There’s something about the way it’s cooked, slowly and simply, that just hits differently. Whether you’re searching for a gluten-free spaghetti bolognese, a Greek-style meat sauce, or learning how to make Makaronia me Kima, this is one of those recipes that’s all about comfort, tradition, and feeding the people you love. Watch How to Make Spaghetti Bolognese (Greek-Style) TIPS FOR BEST RESULTS Let the beef caramelise For the best spaghetti bolognese, allow the beef to cook until the liquid evaporates and the meat begins to brown. This step builds the base flavour of the sauce. Cook the beef before adding the onion For a rich, flavourful spaghetti bolognese, always cook the beef first. Let it release its liquid, allow it to evaporate, and then caramelise before adding the onion. This step creates a deeper, more developed base for your Greek-style bolognese. Use enough water Adding enough boiling water to cover the meat ensures a rich, saucy consistency as it simmers, which is key to a proper Greek-style bolognese. Don’t rush the simmer Even though this is a simple recipe, allowing it to gently simmer helps develop a deeper, more balanced flavour. Rest the sauce before serving Letting the bolognese sit for 10 minutes after cooking allows the flavours to settle and intensify. Season properly A generous amount of salt and pepper is essential for bringing out the full flavour of this spaghetti bolognese. Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves) Spaghetti Bolognese (Greek-style) FAQ Why do you cook the beef before the onion? Cooking the beef first allows it to caramelise properly, building a deeper flavour for the bolognese. If the onion is added first, it releases moisture and can cause the beef to steam rather than brown, resulting in a lighter, less rich sauce. What is Makaronia me Kima? Makaronia me Kima is the Greek version of spaghetti bolognese, made with simple ingredients and often flavoured with cinnamon and bay leaf for a deeper, more aromatic sauce. Why add cinnamon to bolognese? Cinnamon is what gives Greek-style bolognese its signature flavour. It adds warmth and depth without being overpowering, creating a richer, more comforting meat sauce. Can I freeze this bolognese sauce? Yes, this spaghetti bolognese freezes very well. Store in an airtight container for up to 3 months and reheat to boiling point when ready to serve. How long does bolognese last in the fridge? This bolognese will keep in the fridge for up to 4-5 days. The flavour often deepens even more the next day. Can I use other types of mince for bolognese? Yes, you can use a mix of beef and pork mince, or even lamb for a more traditional Greek-style flavour. Each will slightly change the richness of the sauce but will still work beautifully in this spaghetti bolognese. Can I make this ahead? Yes, and it actually tastes better the next day as the flavours deepen. Where can I find Greek cheese like kefalotyri? Kefalotyri can usually be found at Greek delis, continental grocers, or Mediterranean speciality stores. Some larger supermarkets may also stock it. If you can’t find it, kefalograviera or mizithra are great Greek alternatives, or you can use Parmesan for a similar finish over your spaghetti bolognese. Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves) Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves), Gluten-Free Preparation time: 10 minutes Cooking time: 50 minutes INGREDIENTS 1kg beef mince 2 tablespoons olive oil 1 heaped teaspoon butter 1 large brown onion, finely chopped 3 large garlic cloves, minced 1 cinnamon stick 2 bay leaves Sea salt and generous cracked black pepper 2 heaped tablespoons tomato paste 2 large tomatoes, grated Boiling water 500g spaghetti (gluten-free) Grated Kefalotyri Cheese (or Parmesan or Greek Dried Mizithra). INSTRUCTIONS Cook the beef Heat the olive oil and butter in a 20–25cm pot over high heat. Add the beef mince, breaking it up well. Cook until browned, allowing the liquid to release, evaporate, and reabsorb. Continue cooking to allow the meat to caramelise. This can take up to 10 minutes. Add onion and garlic Add the finely chopped onion and garlic together. Stir through and cook for about 5 minutes, until softened and slightly translucent. Add tomato paste Add the tomato paste and cook for 1 minute, stirring to deepen the flavour. Build the sauce Add the grated tomatoes, cinnamon stick and bay leaf. Season with a generous amount of sea salt and black pepper. Pour in enough boiling water to cover the meat by about 4–5cm, creating a rich, saucy consistency. Stir to combine. Simmer Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Continue cooking Stir the sauce, cover again and cook for a further 20 minutes. Add extra boiling water if needed. Rest Turn off the heat and allow the sauce to sit, covered, for 10 minutes. Serve Cook the spaghetti according to packet instructions. Add a generous grating of kefalotyri, then top with the sauce. Finish with more grated kefalotyri (or Parmesan or Greek mizithra). Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram Pinterest Facebook TikTok or YouTube Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves) Margaret Pahos @CreateCookShare

This Crispy Pork Schnitzel with Feta and Pomegranate Coleslaw is the dinner that looks like it came from a restaurant and takes less than 50 minutes start to finish. Golden, herb-crumbed gluten free pork schnitzel topped with a vibrant no-mayo coleslaw of purple and green cabbage, pomegranate, creamy feta, and a fresh lemon dressing. Crispy meets fresh. Crunchy meets creamy. This is the schnitzel recipe you didn't know you needed. Crispy Schnitzel with Feta Coleslaw (Gluten Free) Why This Pairing Works So Well This is not your average schnitzel night. Some recipes make you feel like you've really done something, and this is one of them. A golden, herb-crumbed pork schnitzel that shatters when you cut into it, topped with a coleslaw so fresh and vibrant it barely resembles the coleslaw you grew up with. No mayonnaise. No heaviness. Just crisp cabbage, fresh dill and mint, bursts of pomegranate, creamy crumbled feta, and a bright lemon dressing, piled generously on top of the most perfectly golden pork schnitzel. My children asked for this three nights in a row. I wasn't going to argue with that. The two recipes work independently; the schnitzel is equally at home tucked into a bread roll with mayonnaise and lettuce, and the coleslaw is beautiful alongside grilled meats or a simple steamed rice. But together? Together, they are something else entirely. Watch How to Make this Crispy Schnitzel with Feta Coleslaw Frequently Asked Questions Can I make this gluten free? Yes, this recipe is already completely gluten free. Use gluten free flour and gluten free breadcrumbs as listed and always check your Dijon mustard label to confirm. Can I use chicken instead of pork? Absolutely. Chicken breast or thigh fillets work beautifully with this crumb. Pound to the same 5mm thickness and follow the same coating and frying method. What oil is best for frying? Olive oil gives the best flavour and a beautiful golden colour. How do I know when the schnitzel is cooked through? At 5mm thickness, 2–3 minutes each side over medium heat is sufficient. The schnitzel should be deeply golden on both sides, slightly pink in the centre is perfectly fine for pork scotch fillet at this thickness. Is the coleslaw made without mayonnaise? Yes, the dressing is a light lemon and olive oil vinaigrette which makes it fresher, lighter and far more interesting than a traditional mayo coleslaw. Can I prepare this ahead of time — meal prep? Yes, this works really well for meal prep. The coleslaw vegetables can be prepared and stored separately in the fridge for up to 2 days. The schnitzel can be crumbed in advance and refrigerated for up to 8 hours before frying. When ready to serve, add the dressing to the coleslaw just before serving so it stays fresh and crunchy; do not dress it in advance. The schnitzel and coleslaw are best stored separately. Reheat the schnitzel in an oven at 180°C or in an air fryer for 4 minutes until hot and crispy again. Is the coleslaw suitable as a standalone side dish? Absolutely, it works beautifully alongside any barbecued meats or as part of a sharing spread. Crispy Schnitzel with Feta Coleslaw (Gluten Free) Watch extended videos of each recipe here: Crispy Pork Schnitzel Coleslaw with Feta and Pomegranate Coleslaw with Feta and Pomegranate Crispy Schnitzel with Feta Coleslaw (Gluten Free) Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 4–6 INGREDIENTS PORK 6 pork scotch fillets Sea salt, to season Black pepper, to season Paprika, to season PORK COATING 1: FLOUR ½ cup plain (all-purpose) flour, gluten-free PORK COATING 2: EGG MIXTURE 2 small eggs (approximately 60 grams each) 2 tablespoons milk of choice (dairy or non-dairy) 1 teaspoon olive oil PORK COATING 3: GLUTEN-FREE CRUMBS 1½ cups gluten-free breadcrumbs ½ cup fresh parsley, very finely chopped 2 teaspoons dried Greek oregano 1 teaspoon sea salt ½ teaspoon black pepper Zest on a whole lemon FOR FRYING Olive oil, for frying FETA COLESLAW ¼ green cabbage, finely shredded ¼ purple cabbage, finely shredded 4 green onions, finely sliced 2 carrots, grated ½ cup fresh dill, finely chopped ½ cup fresh mint, finely chopped ½ cup pomegranate seeds 200g feta, crumbled (or dairy-free/vegan feta) ¼ cup pumpkin seeds ¼ cup flaked almonds COLESLAW DRESSING ¼ cup extra virgin olive oil (plus extra) ¼ cup freshly squeezed lemon juice 2 teaspoons runny honey ½ teaspoon Dijon mustard 1 small garlic clove, minced ½ teaspoon onion powder Generous amount of sea salt and cracked black pepper INSTRUCTIONS 1. Make the coleslaw dressing In a large serving bowl, add the olive oil, lemon juice, honey, Dijon mustard, onion powder and minced garlic. Season generously with sea salt and cracked black pepper and whisk well to combine. 2. Build the coleslaw base Add the green cabbage, purple cabbage and grated carrot to the dressing. Toss well, using your hands to gently squeeze and massage the cabbage — this softens the fibres slightly and helps the dressing absorb into every strand. Set aside while you prepare the schnitzel. 3. Prepare the pork Place each pork fillet between two sheets of baking paper and pound gently to approximately 5mm thick. Season both sides with sea salt, black pepper and paprika. 4. Set up the coating station You need three shallow dishes lined up in order: Dish 1: gluten free flour Dish 2: eggs, milk and olive oil, whisked together Dish 3: gluten free breadcrumbs, parsley, oregano, sea salt, pepper and lemon zest, mixed well 5. Coat the schnitzel Working one piece at a time, coat in flour and shake off the excess, dip into the egg mixture letting the excess drip off, then press firmly into the crumb mixture so every surface is evenly coated. Set aside on a plate. 6. Fry the schnitzel Heat a generous amount of olive oil in a large frying pan over medium heat. Cook the schnitzel for 2–3 minutes on one side until deeply golden, then turn. Once turned, use a grill press, weight or the back of a potato masher to gently press the centre — this ensures even cooking as the edges tend to crisp more quickly. Cook for a further 2–3 minutes until golden and cooked through. Transfer briefly to paper towel. 7. Finish the coleslaw Add the green onions, dill, mint and pomegranate seeds to the coleslaw and toss through. Add the crumbled feta, drizzle generously with extra virgin olive oil and sprinkle over the pumpkin seeds and flaked almonds. Toss lightly once more. 8. Assemble and serve Place the hot schnitzel onto serving plates and pile the coleslaw generously on top. Serve immediately while the schnitzel is still crisp. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram Pinterest Facebook TikTok or YouTube Crispy Pork Schnitzel Margaret Pahos @CreateCookShare

This pork schnitzel is golden, crisp, and perfectly tender in the centre. Pork fillet is pounded, then coated in a gluten-free crumb with lemon and herbs, and finally shallow-fried until beautifully golden. Simple, comforting, and delicious, it’s the kind of meal that works with almost anything. Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Why you'll love gluten-free Crispy Pork Schnitzel with Lemon & Herbs Recipe There’s a reason schnitzel has lasted through generations. At its core, it’s a simple cooking method - meat pounded thinner, coated in flour, egg, and breadcrumbs, then fried until golden. Nothing complicated, yet somehow it always feels satisfying when it’s done properly. For this version, I used pork scotch fillet. It has a little more richness and flavour, while still staying tender once pounded out. Not too thin, just enough so it cooks quickly while the crumb coating traps the moisture and keeps the centre juicy. The outside becomes crisp and golden, while the inside stays tender and full of flavour. It’s one of those meals that can shift depending on how you serve it. With salad and potatoes or rice, tucked into a warm bread roll, sliced into a wrap with lettuce and mayonnaise - it works because the base is so good to begin with. Simple food, done properly, has a way of staying around. Watch How to make gluten-free Crispy Pork Schnitzel with Lemon & Herbs Frequently Asked Questions What cut of pork is best for schnitzel? I used pork scotch fillet for this crispy pork schnitzel recipe because it stays tender and juicy while still developing great flavour. If you prefer a leaner option, pork loin or pork cutlets also work well. Why is the pork pounded thinner? Pounding the pork helps it cook quickly and evenly while keeping the inside tender. It also creates that classic schnitzel texture that's crisp on the outside and juicy in the centre. Can I prepare pork schnitzel ahead of time? Yes. You can crumb the pork ahead of time and store it covered in the fridge for up to 24 hours before cooking. Can pork schnitzel be frozen? Yes. Place uncooked schnitzel between sheets of baking or freezer paper and freeze in an airtight container for up to 2 months. Can I cook schnitzel from frozen? For best results, thaw the schnitzel overnight or a few hours in the fridge before cooking. This helps the pork cook evenly while keeping the crumb golden and crisp. Why press the schnitzel while cooking? Gently pressing the centre helps the pork maintain even contact with the pan, allowing it to cook evenly as the edges tend to crisp more quickly. Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Ways to Serve Pork Schnitzel With my Feta and Pomegranate Coleslaw or my Potato & Cucumber Salad Alongside Rosemary and Garlic Potatoes or a Green Bean Salad In a warm gluten-free bread roll or wrap or with lettuce and mayonnaise Over a bed of warm stove-top rice Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Prep time: 15 minutes Cook time: 15 minutes Serves 4-6 INGREDIENTS PORK 6 pork scotch fillets Sea salt, to season Black pepper, to season Paprika, to season COATING 1: FLOUR ½ cup plain (all-purpose) flour, gluten-free COATING 2: EGG MIXTURE 2 small eggs (approximately 60 grams each) 2 tablespoons milk of choice (dairy or non-dairy) 1 teaspoon olive oil COATING 3: GLUTEN-FREE CRUMBS 1½ cups gluten-free breadcrumbs ½ cup fresh parsley, very finely chopped 2 teaspoons dried Greek oregano 1 teaspoon sea salt ½ teaspoon black pepper Zest on a whole lemon FOR COOKING Olive oil, for frying INSTRUCTIONS Prepare the pork Place the pork between baking paper and gently pound to approximately 5 millimetres thick. Season both sides with sea salt, black pepper and paprika. Set up the coatings Place the flour in one dish. In a second dish, whisk together the eggs, milk and olive oil. In a third dish, combine the gluten-free breadcrumbs, parsley, oregano, sea salt, black pepper and lemon zest. Coat the pork Coat each piece in flour, shaking off excess. Dip into the egg mixture. Press firmly into the crumb mixture so it is evenly coated. Cook Heat olive oil in a large frying pan over medium heat, enough for shallow frying. Cook for 2 to 3 minutes on one side, then turn and cook for a further 2 to 3 minutes. Once turned, use a weight, grill press, or the back of a potato masher to gently press the centre so it cooks evenly, as the edges tend to crisp more quickly. Cook until golden and cooked through. Finish and serve Transfer briefly to paper towel, then serve hot with a fresh salad on the side, baked chips or tucked into a warm bread roll with mayonnaise and lettuce. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Margaret Pahos @CreateCookShare

This Pesto Rice with Roasted Vegetables and Feta is the perfect easy gluten-free dinner using leftover rice, a homemade pesto and caramelised vegetables. It's packed with flavour and finished with creamy feta, making it a healthy, feel-good bowl that works beautifully for weeknight dinners, meal prep, or using up whatever vegetables you have in the fridge. Pesto Rice with Roasted Vegetables and Feta The Story Behind This Recipe Some of the best recipes come together completely by accident, and this pesto rice bowl with roasted vegetables and feta, was exactly that. With basil and spinach growing wildly in the garden, I decided to make a fresh homemade pesto. At the same time, I had leftover roasted vegetables from the night before and a container of day-old rice in the fridge that needed to be used up. What started as a simple “clean out the fridge” dinner quickly turned into one of those meals everyone kept going back for seconds. Pesto-coated rice, caramelised vegetables, creamy feta and fresh basil - it all just came together in the most perfect way. Comforting and wholesome but still bright and fresh. My children told me before dinner was even over that this had to go on the website. I wasn't going to argue with that! Now it’s become one of our favourite easy dinners because it’s incredibly adaptable, perfect for meal prep and a delicious way to turn leftovers into something that feels completely new. Watch How to Make Pesto Rice with Roasted Vegetables Pesto Rice with Roasted Vegetables and Feta Frequently Asked Questions Can I meal prep this recipe? Absolutely. For best freshness, store the pesto rice, roasted vegetables and feta separately before assembling. Once assembled, leftovers can also be stored in airtight containers for up to 5 days in the fridge. Can I add extra protein? Yes. This recipe works beautifully with shredded roast or poached chicken or drained chickpeas for a more protein packed meal. Can I make this vegan or dairy free? Yes. Simply swap the feta for a vegan alternative OR use a dairy-free pesto. The recipe for my Spinach and Walnut Pesto is HERE and the recipe to my Dairy Free Pesto is HERE Can I use store-bought pesto? Absolutely. Homemade pesto gives the freshest flavour, especially when using garden basil and spinach, a good quality store-bought pesto works perfectly too. What vegetables work best in this recipe? Pumpkin, capsicum, zucchini and red onion create the perfect balance of sweetness, caramelisation and freshness, however eggplant, mushrooms or cherry tomatoes can also work well. Is this recipe only for leftover rice, or can I use freshly cooked rice as well? Day-old rice works especially well because the moisture has dried out overnight, helping each grain stay separate and absorb the pesto beautifully without going soft or clumpy. However, fresh rice works perfectly too - simply spread it onto a tray once cooked and refrigerate for 30 minutes. This dries the grains out slightly and cools them down so your pesto stays vibrant and doesn't turn oily when stirred through. Here is the recipe to my STOVE TOP RICE Meal Prepping Pesto Rice with Roasted Vegetables and Feta Meal Prep This gluten-free recipe makes enough for 5 meal prep portions. Add a protein to make it more substantial: Chickpeas - toss through with the roasted vegetables Roasted chicken - slice and add on top before storing Poached chicken - shred and stir through the pesto rice for an even distribution of protein throughout the bowl Storage tip: Divide into 5 airtight containers and store in the fridge for up to 5 days. To reheat: Add a small splash of water before microwaving to loosen the rice and prevent it from drying out. Heat on high for 2 minutes or until warmed through. Pesto Rice with Roasted Vegetables and Feta If you love this Pesto Rice, try my other Rice-Based Recipes: Creamy Tuscan Chicken and Rice Greek Spinach Rice with Feta Mediterranean Fried Rice One Pot Chinese Chicken and Rice Pesto Rice with Roasted Vegetables and Feta Pesto Rice with Roasted Vegetables and Feta Prep: 20 min | Cook: 40 min | Serves:4-6 INGREDIENTS Roasted Vegetables: 600g (3-4 cups) pumpkin, peeled and cut into 2cm cubes 2 red capsicum, cut into 4cm squares 2 zucchini, cut into 2cm half moons 1 large red onion, cut into 12 wedges 3 tablespoons extra-virgin olive oil 1 teaspoon garlic powder 2 teaspoons Greek oregano A generous amount of sea salt and cracked pepper Pesto Rice: 5 cups cooked rice (or microwave rice) 1 serving of my Spinach & Walnut Pesto* *(OR ½ cup store-bought pesto- start here, add more to taste OR use a store-bought DAIRY FREE pesto as a vegan alternative) Topping: 1 cup (150g) feta, crumbled (or dairy free alternative) ¼ cup toasted flaked almonds or pine nuts 1 teaspoon chilli flakes (optional) INSTRUCTIONS 1. Preheat oven Preheat oven to 210°C fan-forced. Line a large baking tray with baking paper (use 2 trays if needed, overcrowding is the enemy of caramelisation). 2. Season vegetables Add pumpkin, capsicum, zucchini and red onion to the tray. Drizzle with olive oil and season with garlic powder, oregano, salt and pepper. Toss well to coat, then spread into a single layer. 3. Roast vegetables Roast for 35–40 minutes, until caramelised and golden at the edges. 4. Cook or heat the rice (options) Microwave rice: Follow packet instructions, then allow to cool. Leftover rice: Place in a microwave-safe bowl with 1 tablespoon of water, cover and microwave for 2 minutes or until softened. Fresh rice: Make my stovetop rice recipe and spread onto a tray to cool before using as hot rice will make the pesto sticky. 5. Dress the rice and serve Stir through the spinach and walnut pesto until the rice is coated. Top with the roasted vegetables, crumbled feta, chilli flakes and toasted nuts. Toss gently to combine and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Pesto Rice with Roasted Vegetables and Feta Margaret Pahos @CreateCookShare

This Spinach and Walnut Pesto is one of those recipes that instantly upgrades everything. Toss it through pasta, spread it on toast, spoon it over roasted veggies, or keep a jar in the fridge for quick lunches all week. Fresh, vibrant, and ready in minutes. Spinach and Walnut Pesto There’s something satisfying about making pesto from scratch. A handful of greens, good olive oil, garlic and nuts transform into something vibrant, rich and endlessly useful. This Spinach and Walnut Pesto is the kind of recipe that makes everyday meals feel more alive without needing much effort at all. Using spinach keeps it affordable and mellow, while basil still brings that classic fresh pesto flavour. Walnuts add warmth and richness, making this perfect tossed through pasta, spooned onto grilled vegetables, spread into sandwiches or swirled through soups. It’s one of those fridge staples that quietly makes everything taste better. Watch How to make Spinach & Walnut Pesto How to Use Spinach Pesto This Spinach and Walnut Pesto is one of those versatile fridge staples that instantly makes simple meals feel more special. Recipes: my Rice Pesto with Roasted Vegetables, my Pesto Bacon and Egg Burgers or my Basil and Zucchini Pesto Pasta Try it with: Tossed through hot pasta Spread onto sandwiches or wraps Spoon over grilled chicken, fish or roasted vegetables Swirled into soups for extra flavour Mixed through warm potatoes or grains Spread onto pizza bases or flatbreads Stirred through scrambled eggs or omelettes Added to salad dressings or dips Dolloped onto bowls with roasted vegetables and protein Spread on toast with avocado, tomatoes or feta It’s also perfect for meal prep - keep a jar in the fridge and use it throughout the week to quickly add flavour to lunches and dinners. Other Pesto Recipes you'll LOVE Cashew Basil Pesto Dairy-Free Basil Pesto Tomato Pesto Spinach and Walnut Pesto Spinach & Walnut Pesto INGREDIENTS 2 cups (60g) baby spinach 1 cup (20g) fresh basil leaves ¼ cup (40g) walnuts ¼ cup (20g) parmesan, finely grated ¼ cup extra-virgin olive oil 1 large garlic clove 2 tablespoons lemon juice Sea salt and Cracked pepper INSTRUCTIONS 1. Blend Add the baby spinach, and olive oil to a food processor and pulse a few times to roughly combine. Then add all the remaining ingredients (basil, walnuts, parmesan, garlic, lemon juice, salt and pepper) and process until smooth with a little texture. 2. Taste and adjust Taste and adjust - more lemon for brightness, more salt for depth, or a splash more olive oil to loosen. Use immediately or store in a jar and refrigerate. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Spinach and Walnut Pesto Margaret Pahos @CreateCookShare

This Greek Salad Bread Dipping Oil is packed with creamy feta, kalamata olives, sundried tomatoes and oregano served with warm gluten-free bread for dipping. Fresh, salty and full of Mediterranean flavour, it’s the perfect easy entertaining recipe for grazing tables, lunch platters or sharing with friends. Greek Salad Bread Dipping Oil The Best Bread Dipping Oil You'll Ever Make Everything you love about a Greek salad - briny kalamata olives, creamy feta, sweet sundried tomatoes, bright lemon - brought together in a pool of the most beautiful extra virgin olive oil and served with warm bread for dipping. It's ready in 10 minutes, requires zero cooking, and tastes like something you'd pay good money for at a restaurant. Watch How to Make Greek Salad Bread Dipping Oil Why these Ingredients work so well Together This recipe isn't just a random collection of Mediterranean ingredients thrown into a bowl - every element is doing something specific. The extra virgin olive oil is the base, and it matters enormously here. I use Agourelaio Early Harvest Organic EVOO from Sakellaropoulos Organic Farms as it has a peppery, grassy finish that makes the whole bowl taste alive. Use the best quality you can find because there's nowhere to hide in a recipe this simple. The balsamic vinegar adds just enough acidity to cut through the richness of the oil and feta without overpowering anything. Kalamata olives bring a deep, briny saltiness that anchors the whole dish and gives it that unmistakably Greek character. Sundried tomatoes add a sweet, jammy intensity that fresh tomatoes simply can't. Slice them finely so you get a little in every dip. Feta is the heart of this recipe. It crumbles into the oil, softens slightly, and makes every mouthful creamy and salty in the best possible way. Lemon zest and Greek oregano are the finishing touches that lift everything - the zest adds brightness without adding liquid, and good quality dried oregano (and Greek oregano really is different) adds a warmth that ties all the flavours together. Freshly cracked pepper - don't skip it. It adds a gentle heat that keeps you coming back for one more dip. Greek Salad Bread Dipping Oil Frequently Asked Questions What's the secret to the best Greek salad bread dipping oil? Chop everything as finely as possible. Smaller pieces mean more flavour in every single dip and a much better overall texture - it makes a noticeable difference. Can I make this ahead of time? Yes, up to a couple of days in advance; however, combine on the platter just before serving for the freshest result. What's the best bread for dipping? Any crusty bread works beautifully. Gluten-free, sourdough, ciabatta or a fresh baguette -whatever you love. Can I use regular oregano instead of Greek oregano? You can, but Greek oregano has a stronger, more aromatic flavour that makes a noticeable difference in this recipe. It's worth seeking out. How long does it keep? Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Bring back to room temperature before serving and give it a good stir. Can I use any olive oil? Technically yes, but the olive oil is the star of this recipe, so quality matters enormously. A good early harvest extra virgin olive oil will make a significant difference to the final flavour. Greek Salad Bread Dipping Oil Greek Salad Bread Dipping Oil Serves 4–6 Prep Time: 10 mins INGREDIENTS ½ cup Extra Virgin Olive Oil (First Harvest or Cold Pressed) 1-2 tablespoons balsamic vinegar ¼ cup very finely chopped parsley ½ cup chopped Greek Organic Kalamata Olives ½ cup finely sliced sundried tomatoes Zest of ½ lemon ¾ cup feta, crumbled 1 heaped teaspoon Greek Oregano Freshly cracked pepper Gluten-free bread, toasted if desired, for serving INSTRUCTIONS 1. Combine the Dipping Oil Add the olive oil, balsamic vinegar, parsley, olives, sundried tomatoes, lemon zest, feta, oregano and pepper to a shallow serving bowl or plate, then stir well to combine. 2. Finish and Serve Serve with fresh, warm or toasted gluten-free bread for dipping. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Salad Bread Dipping Oil Margaret Pahos @CreateCookShare

Sticky honey garlic lamb over steaming rice with crunchy quick-pickled cucumbers, this is the kind of fast dinner that tastes like your favourite takeaway, only fresher, healthier and surprisingly easy to make at home. Honey Garlic Lamb with Pickled Cucumber (gluten-free) Sweet, sticky, garlicky and packed with flavour, these Honey Garlic Lamb Bowls with Quick Pickled Cucumbers is the kind of dinner that tastes restaurant-quality but comes together in just 20 minutes. Tender lamb rump steaks are coated in a glossy honey garlic sauce and served over rice with crunchy pickled cucumbers for the perfect balance of rich, fresh and savoury flavours. Naturally gluten-free and perfect for busy weeknights, this is one of those fast dinners that feels seriously special. Watch How to Make Honey Garlic Lamb WHY YOU’LL LOVE THIS RECIPE Ready in just 20 minutes Naturally gluten-free Better than takeaway Perfect balance of sweet, savoury and fresh Great for meal prep Easy enough for weeknights but impressive enough for guests HELPFUL TIPS Prep everything before cooking - the lamb cooks quickly once it hits the pan. Don’t overcrowd the pan or the lamb will steam instead of caramelise. Add the sesame oil right at the end to keep the flavour fresh and aromatic. Like extra heat? Add more chilli flakes to the cucumbers. Fresh coriander, Thai basil or extra green onion work beautifully as garnishes. Honey Garlic Lamb with Pickled Cucumber (gluten-free) MEAL PREP & STORAGE Store the lamb, rice and pickled cucumbers separately in airtight containers for the best texture. The lamb and rice will keep well in the fridge for up to 4 days, while the cucumbers become even more flavourful after a day or two. To reheat, microwave the lamb and rice until hot, then serve with the chilled cucumbers. The lamb can also be frozen for up to 2 months. Defrost overnight in the fridge before reheating. Honey Garlic Lamb with Pickled Cucumber (gluten-free) More Asian Recipes You'll LOVE Thai Basil Cashew Chicken Creamy Chicken Curry Noodles Asian Marinated Beef Noodle Bowl Cucumber Noodle Salad Okonomiyaki Japanese Pancakes Honey Garlic Lamb with Pickled Cucumber (gluten-free) Honey Garlic Lamb Bowls with Pickled Cucumber (gluten-free) Serves 4 Prep 10 Cook 15 INGREDIENTS Lamb 2 tablespoons butter (dairy-free optional) 4 tablespoons soy sauce 3 tablespoons runny honey 1 large brown onion, thinly sliced 4 lamb rump steaks, cut into 2 cm diced pieces 6 garlic cloves, minced 2cm ginger, minced or ground ginger 3 green onions, sliced Sea salt and freshly cracked pepper Garnish 2 tablespoons sesame oil Sesame seeds Quick Pickled Cucumber 2 Lebanese cucumbers 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons caster sugar 1 teaspoon chilli flakes To Serve with 1 packet Family Size Microwave Rice (or my STOVETOP RICE) Lime wedges INGREDIENTS 1. Prepare the Pickled Cucumbers Thinly slice the cucumbers and add them to a wide bowl with the rice wine vinegar, soy sauce, caster sugar and chilli flakes. Stir well to combine, then refrigerate for 15 minutes while you prepare the lamb. 2. Season the Lamb Place the diced lamb into a bowl and season generously with sea salt and freshly cracked pepper. 3. Cook the Onion Add the butter, soy sauce and honey to a large frying pan or wok over medium heat. Once the butter has melted, add the sliced onion. Cook for 3–4 minutes, stirring occasionally, until the onion is softened, golden and coated in the glossy sauce. 4. Cook the Lamb Increase the heat to high and add the lamb to the pan. Cook for 4–5 minutes, stirring occasionally, until the lamb is caramelised and coated in the sticky sauce. 5. Add the Aromatics Reduce the heat to medium. Add the garlic, ginger and green onions. Stir well and cook for another 2–3 minutes until fragrant and the lamb is cooked through. 6. Finish the Dish Turn off the heat and drizzle over the sesame oil. Sprinkle with sesame seeds and gently toss everything together. 7. Heat the Rice Prepare the microwave rice according to packet instructions, or serve with my freshly cooked stovetop rice. 8. Bring It All Together Divide the rice between 4 bowls and top with the honey garlic lamb, spooning over plenty of the extra sauce. Finish with a squeeze of fresh lime juice. 9. Serve Serve the bowls alongside the quick-pickled cucumbers. The cold, crunchy cucumbers perfectly balance the rich, sticky lamb, making every bite even better. Helpful Tip: For the best caramelisation, avoid overcrowding the pan when cooking the lamb. If needed, cook the lamb in batches so it browns properly instead of steaming. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Honey Garlic Lamb with Pickled Cucumber (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

If you’re looking for a traditional Greek recipe that’s impossibly quick, beautifully rustic, and full of cheesy flavour, this Χυτή Τυρόπιτα (Αλευρόπιτα), also known as Greek Cheesy Alevropita, is the perfect dish to bake today. Originating from Epirus in northern Greece, this style of pie is famous for its χυτός χυλός, a thin gluten-free pourable batter that magically puffs up in the oven, creating a golden, savoury, feta-rich slice without any pastry at all. Greek Cheesy Alevropita (Cheese Pie with no Filo) The 10-Minute Greek Pie Everyone Is Obsessed With This version is made gluten-free, using simple ingredients you probably already have in your fridge: Greek yoghurt, eggs, feta, tasty cheese, and gluten-free self-raising flour. The real secret is heating the olive oil in the baking tray first, which creates those delicious crisp edges that everyone fights over. Once the batter hits the hot oil, it sizzles, rises, and bakes into a fluffy, cheesy, sesame-topped pie that’s perfect for breakfast, brunch, lunch, or an easy weeknight dinner. Alevropita is incredibly versatile: serve it warm with a Greek salad, pack it into lunchboxes, enjoy it with soup, or slice it for entertaining. It’s the kind of recipe Greek families have been making for generations—simple, comforting, and always crowd-pleasing. And best of all, this gluten-free version comes together in just minutes, making it ideal for busy home cooks who still want authentic Greek flavour. If you love recipes that are fast, rustic, and full of feta, this pourable Greek cheese pie will become a new favourite in your kitchen. Greek Cheesy Alevropita (Cheese Pie with no Filo) Helpful Tips making Greek Cheesy Alevropita (Cheese Pie with no Filo) Heat the tray first: This is the secret to achieving perfectly crispy edges. The hot oil helps the batter “fry” as it hits the tray, creating that classic rustic texture. Use runny, not thick batter: The mixture should pour easily, like thick pancake batter. If it’s too thick, add 1–2 tablespoons of milk. If too thin, add 1–2 tablespoons of flour. Use GREEK feta: Choose a firm, block-style Greek feta, not pre-crumbled. It melts better and gives a stronger flavour. Rest before slicing: Let the pie cool for 20–30 minutes so it sets properly. Cutting too early will make it collapse. Make it ahead: Alevropita reheats very well. Store refrigerated and warm slices in the microwave Gluten-free note: Gluten-free self-raising flour works perfectly, no texture issues, no extra adjustments needed. Watch How to Make It Other No Filo Recipes Lazy Spanakopita PastryLess Spanakopita PastryLess Greek Pasta Bake Greek Cheesy Alevropita (Cheese Pie with no Filo) Greek Cheesy Alevropita (Cheese Pie with no Filo) Χυτή Τυρόπιτα (Αλευρόπιτα) Prep time: 10 minutes Cook time: 35 minutes INGREDIENTS 1½ cups (240 g) gluten-free self-raising flour (αλεύρι που φουσκώνει μόνο του, χωρίς γλουτένη) 2 tablespoons (30 ml) olive oil (ελαιόλαδο) 1 cup (250 ml) milk (γάλα) 1½ cups (375 g) Greek yoghurt (ελληνικό γιαούρτι) 3 eggs (αυγά) 2 cups (200 g) feta (φέτα), plus extra 50g for the top 1 cup (120 g) grated tasty cheese (κίτρινο τυρί τριμμένο) Salt and pepper (αλάτι και πιπέρι) 3 tablespoons (40 ml) olive oil (ελαιόλαδο), for the tray 1–2 tablespoons white sesame seeds INSTRUCTIONS 1. Preheat oven and prepare baking tray Preheat the oven to 180°C (fan-forced).Pour the olive oil into a non-stick 25–30 cm baking tray (round or square).Place the tray in the oven for 10 minutes so the oil heats up. 2. Mix wet ingredients Place the oil, milk, eggs, Greek yoghurt, salt, and pepper into a large bowl.Whisk until smooth. 3. Add cheeses Add the feta and grated tasty cheese.Whisk again to combine. 4. Add flour Pour in the gluten-free self-raising flour and whisk one final time until you have a pourable batter (χυτός χυλός) - loose but not watery. 5. Assemble Carefully remove the hot tray from the oven.Pour in the batter.Crumble extra feta over the top and sprinkle with white sesame seeds. 6. Bake and Serve Bake for 35 minutes or until golden, puffed, and set in the centre. Allow to cool for 30 minutes before slicing and serving. Note: microwave to reheat. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Cheesy Alevropita (Cheese Pie with no Filo) Margaret Pahos @CreateCookShare