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  • Blistered Tomatoes and Ricotta Bruschetta

    This gluten-free Bruschetta may look simple but is flavour packed. The blistered tomatoes are a little buddle of juicy goodness, and the extra virgin olive oil and oregano sauce is another level of deliciousness. Let's not forget the fresh creamy ricotta and tomato pesto. What a flavour-packed bruschetta! It's the only appetizer you'll need to serve, as everyone will be completely satisfied and grinning with contentment. What is Bruschetta Correctly pronounced: broo-sket-ta Traditionally, bruschetta is an appetiser or starter made from thick Italian bread that is drizzled with extra virgin olive oil and rubbed with garlic. It is then toasted or grilled and then topped with ripe fresh tomatoes and herbs. Bruschetta is picked up and eaten by hand. It's fun to eat and often messy as the tomato juices and olive oil end up dripping down your hands and often down your chin. It's a sign that the tomatoes are perfectly ripe! Watch How To Make It Helpful Tips Tomatoes Juicy ripe grape tomatoes or cherry tomatoes are essential. They must be bite size and at room temperature when about to pan fry so they can blister beautifully. Extra Virgin Olive Oil It goes without saying that fresh ingredients must always be paired with good quality extra virgin olive oil. I would even go as far as choosing a first cold-pressed extra virgin olive oil. Bread I love bagels and even though bagels are not traditionally used for bruschetta, I think it gives a fun twist to the day-old bread that is traditionally used. However, since bagels are soft, I would suggest toasting them in order to slightly dry them. The bagels I have chosen to use are these Everything Sourdough Bagels by Gluten Freedom (link below). I love them as they are coated with a mix of poppy seeds, sesame, garlic, onion and sea salt and this adds so much flavour to the bruschetta. If you can not find them or live outside of Australia, I would suggest topping your bruschetta with a sprinkle of "Everything but the Bagel" seasoning for a similar flavour experience. Everything Sourdough Bagels Everything but the Bagel Seasoning Tomato Pesto Any tomato pesto will do as a base for the bruschetta, however, feel free to simply mash with a fork a handful of semi-sundried tomatoes and then combine them with the ricotta. This works just as well. Ricotta It goes without saying that the ricotta must be fresh. No store-bought packaged ricotta, please. You can find fresh ricotta at any delicatessen, including at the deli in your local supermarket. Serving Unfortunately, the bruschetta needs to be made at the time of serving otherwise the bread will go slightly soggy. If you have no problem with slightly soggy, then make it 15 minutes ahead of time. Another option is to dry the bread for longer in the oven whilst toasting. Make it Dairy Free As I am dairy free, I always test the recipe also using dairy-free alternatives. Pesto This is the pesto I tried and it is DELICIOUS! Dairy Free Tomato Pesto You can find it at your local supermarket or delicatessen. I found it in Woolworths. Ricotta There are dairy-free ricotta alternatives available, however, I tested the recipe using these options and they were both perfect Life Bio Creamy is a plain-style creamy alternative (similar to cream cheese) or for a more flavourful one, try Nutty Bay Cashew Cheese Other Appetiser or Starters Whipped Feta Falafel Board Vegetarian 'Meatballs' Pastryless Spanakopita Zucchini Slice with Feta ALL OTHER APPETISERS Blistered Tomatoes and Ricotta Bruschetta Prep and Cook 15-20 minutes Serves 8 INGREDIENTS For the Bruschetta: 1 pkt Gluten Freedom Everything Sourdough Bagels, sliced in half 1 garlic clove, peeled, cut in half 4 tablespoons tomato pesto 400g + fresh ricotta ½ punnet fresh basil leaves Extra virgin olive oil For the Tomatoes: 400g grape tomatoes 1 teaspoon dried Greek oregano 1 teaspoon sea salt flakes 1-2 tablespoons extra-virgin olive oil INSTRUCTIONS 1. Preheat the oven to 210°C fan forced / 230°C conventional oven / 450°F. Placing the bagels onto a baking tray lined with baking paper and brush with extra virgin olive oil. Cook for 8-10 minutes. Remove bagels from the oven and cool for a minute or until cool enough to touch. 2. Whilst bagels are toasting, add to a frying pan the tomatoes and drizzle with extra virgin olive oil and oregano. Crush the sea salt between your fingers and sprinkle it over the tomatoes. Toss to coat. Place pan over high heat and cook for 2-3 minutes or until they begin to blister. Do not overcook as they will fall apart. Set aside. 3. Bring it all together: Rub each cut side of the bagel with a cut clove of garlic and sprinkle lightly with sea salt flakes. Spread a thin layer of tomato pesto Add a thick layer of fresh ricotta Top with fresh basil leaves Spoon over the top a few blistered tomatoes Add freshly ground pepper to taste Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok

  • Honey and Walnut 'Baklava' Baked Fish

    We love this Honey and Walnut Baked Fish as it's packed with Mediterranean flavours, ready in 15 minutes, and gluten-free! It's delicious, with simple-to-follow instructions, and the perfect dinner for a busy weeknight. It's so good, you'll think you're eating at a restaurant! This is another easy weeknight fish recipe that is not only delicious but unique and made with easily accessible ingredients. And on a side note, a special thank you to my brother for sharing his creative fish recipe ideas! Why make this recipe? Quick - It takes less than 10 minutes to prep and around 15 minutes for the fish to bake in the oven, depending on the thickness of the fillets. Healthy - white fish is not only a healthy alternative to processed meats, but it is also lower in fat, a source of omega-3 fatty acids, and a great source of vitamin B6 which helps fight inflammation in the body. Simple Ingredients - there is nothing fancy about this recipe as the ingredients are simple (often found in the pantry) Minimal Effort, Maximum Flavour - nothing as good as creating a five-star restaurant quality meal that takes minimum effort to bring together. Watch How to Make It How do you Make this Recipe Pre-heat oven: First begin by pre-heating the oven and preparing all the ingredients. Place fish into baking tray: Pat dry the fish and place it into a baking tray that has been lined with baking paper. This makes the cleaning-up process so much easier! Melt the butter and combine the honey: Next in a small pan melt the butter and then add the honey. Pour over the fish: Pour the honey butter sauce over the fish. Using tongs, turn the fish over to dip and coat all sides with the butter sauce. Season generously. Walnut and Thyme: Crush the walnuts and combine it with the thyme. Top each fish fillet with a generous amount of walnut and thyme mixture. Bake: Place into the oven for 15 minutes and in the meantime, make the gluten-free 'kataifi' noodles. Make the 'kataifi' noodles: heat the oil in a deep small pan and drop afew noodles in at a time. They only take a few seconds to puff up. Remove immediately. Serve: Remove fish from oven and serve topped with 'kataifi' noodles, optional rice, and salad. Make it Dairy Free! Today there are so many wonderful dairy-free alternatives you can use. As I personally eat dairy free, I made a second tray for myself, separate from my family and I used the following dairy-free butter. It tasted scrumptious! Dairy-Free Alternative: https://nuttelex.com/product/nuttelex-olive/ What can you serve this with? Steamed Rice Steamed Quinoa Steamed or Baked Vegetables Green Salad Baked Potatoes Potato Mash Other Fish and Seafood Recipes Lemon and Garlic Butter Fish Salmon with Bruschetta Salad Wrapped Fish with Potatoes and Tomatoes Easy Oven Baked Calamari Prawn Saganaki with Chilli ALL FISH AND SEAFOOD RECIPES HERE And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret x Honey and Walnut 'Baklava' Baked Fish Serves 4 Prep 10 Cook 15 INGREDIENTS Baked Fish: 4 White Fish Fillets (approximately 180g each fillet) 2 tablespoons butter, dairy-free option 2 tablespoons runny honey 1/3 cup walnuts, finely chopped 1 tablespoon thyme leaves 50g rice vermicelli noodles* 1/2 cup cooking oil Sea salt and pepper To Serve: Green Salad with mixed lettuce, red onion, olive oil, and lemon juice dressing. Steamed Rice INSTRUCTIONS 1. Preheat the oven to 190C fan force. Line a baking dish with baking paper. 2. Melt the butter in a small frying pan and then add the honey. Combine well and remove from heat. 3. Place fish fillets into a baking dish and pour honey butter sauce over the fillets. Using tongs turn fillets over to coat both sides. Season lightly. 4. Place into a bowl the walnuts and thyme leaves, and toss to combine well. Sprinkle walnut mixture over fillets, equally dividing and pressing lightly to set. Place fish in the oven and bake for 15 minutes or until cooked through. 5. In the meantime, prepare the “kataifi’ noodles. Separate the noodles by pulling them apart (you may need scissors). Heat oil in a small deep pan. Once the oil is hot, place a handful of noodles into the hot oil, and using tongs, quickly flip them over. They only take a few seconds to bloom and become puffy and crispy. Remove immediately and set aside. 6. Remove fish from oven once cooked and serve with choice of side. Top fish with a small handful of ‘kataifi’ noodles. *I have used Chang's Asian Food Rice Vermicelli Noodles.

  • One Pot Chinese Chicken and Rice

    The beauty of a one-pot meal is having all the flavours cooked together, which makes an incredibly tasty dish. The Chinese-inspired flavours are so delicious, you won't be able to stop yourself from enjoying a second plate. Who can resist the combination of fried rice and Chinese chicken, all in one pot! What's the secret ingredient you ask? Head over to the recipe to read the sauces and spices that are added to make this your next favourite weeknight dinner. Why cook a One Pot Meal? A one-pot meal is a dish whose essential ingredients are combined in a single pot for cooking. One-pot recipes are easy to make, easy to clean up and still provide a whole food meal with all its nutritional value. They make dinner a breeze and satisfying enough to eat next day as leftovers. Watch How to Make It Helpful Tips Chicken - I find that chicken cutlets (thigh pieces with the main bone and skin attached) are tasty and the perfect size for one portion. However, other pieces of chicken can be used, including chicken nibbles, large diced pieces of thigh fillet and even chicken drumsticks. The only variant is the cooking time. I don't recommend chicken breast for this recipe as they'll likely overcook and dry out by the time the rice is done. Rice - I know brown rice is a healthier alternative to white rice but brown rice takes longer to cook, so if you choose to use brown rice, make sure the pieces of chicken you are using are larger. The bone-in thigh pieces would work out perfectly, but diced pieces of thigh fillet will not as they will overcook and the texture would be chewier. Similarly, if you use brown rice, you will need to add an extra half a cup (or more) of stock. Ginger and Garlic - Nothing can take the place of fresh ginger and garlic in this recipe. I suggest only fresh is used and not ground. Vegetables - You are welcome to add fresh or frozen diced vegetables to this Chinese Chicken and Rice. I added finely diced carrot and chopped bok choy at the same time as adding the rice and they cooked perfectly. Get creative and add your favourite veggies! Sauces - I usually stick to Chang's sauces as the majority of their sauces are gluten-free and are clearly labelled. You can find them in the sauce section (not the Asian section) of your supermarket. Chang's Sauces Range: https://www.changs.com/products/sauces/ Storing and Reheating Leftovers - Store any leftovers in a glass container for up to 3 days and heat leftovers in the microwave or the oven. How to Make this Recipe There are 4 simple steps to making this Chinese Chicken and Rice Chicken: Prepare the chicken, season and fry till golden. Remaining Ingredients: Add the ginger and garlic and then the rice, stock and sauces. Simmer and Cook: Bring to boil and then reduce heat to simmer and cook. Serve: Garnish with green onions and lime and serve. Other Easy Chicken Recipes Stuffed Baked Chicken Breast https://www.createcookshare.com/single-post/stuffed-baked-chicken-breast Satay Chicken with Manuka Honey and Rice https://www.createcookshare.com/single-post/satay-chicken-with-manuka-honey-and-jasmine-rice One Pot Chicken Provencal with Olives https://www.createcookshare.com/single-post/chicken-proven%C3%A7al-with-olives-and-artichokes Lemongrass Tenderloins with Warm Vietnamese Salad https://www.createcookshare.com/single-post/lemongrass-tenderloins-with-warm-vietnamese-salad Miso Honey Chicken with Pickled Cucumber https://www.createcookshare.com/single-post/miso-honey-chicken-with-pickled-cucumber And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret x One Pot Chinese Chicken and Rice Prep 10 minutes Cook 35-40 minutes INGREDIENTS 4 -5 bone-in chicken thighs with the skin on 1 tablespoon Chang’s Sesame Oil 1 tablespoon cooking oil 1 tablespoon fresh garlic, finely grated 1 tablespoon fresh ginger, finely grated 1 ½ cups long-grain rice 4 cups vegetable or chicken stock or broth, heated 4 tablespoons Chang’s Hoisin Sauce 3 tablespoons Chang’s Tamari Soy Sauce 1 tablespoon Chinese 5-spice powder 2 green onions, sliced on the diagonal ¼ cup fresh lime juice Salt and Pepper Optional: A handful of Chang’s Gluten Free Fried Noodles (nut-free option) or a handful of crushed peanuts. INSTRUCTIONS 1. Pat dry the chicken with a paper towel. Next, rub all sides with the Sesame Oil and toss to coat with the Chinese 5 spice powder, salt, and pepper. 2. Add to a wide base pan (approx. 30cm in diameter and 10cm deep) the cooking oil and over medium add the chicken, skin side down. Cook for 7 minutes or until golden, then turn over and cook for a further 7 minutes. 3. Next add the garlic and ginger and sauté for 1 minute before adding the rice. Stir the rice until evenly coated with the oil and then add the heated vegetable stock, Hoisin Sauce, and Tamari Soy Sauce. Season well and bring to a boil. 4. Once boiling, reduce heat to a simmer for 20 minutes. 5. Turn off the heat and allow to sit, covered for a further 7 minutes. 6. Squeeze lime juice all over and garnish with sliced green onions. Top with either the Fried Noodles or peanuts.

  • Lemon and Garlic Butter Fish

    This Lemon and Garlic Butter Baked Fish is the most simplest and delicious way you can cook white fish fillets. The lemon and garlic butter sauce is silky and irresistible and the fish is flaky and cooked to perfection. Serve it with rice, quinoa, mashed potatoes, steamed vegetables, or a garden salad to create a perfect wholesome meal in less than 20 minutes! Shopping for White Fish Fillets Fish may not be cheap to buy, but you can still find great quality fillets at a good price. When shopping for white fish fillets, your best bet is to use a flaky fish such as Cod and Snapper or on the cheaper end, Perch or Bass fillets. In fact, this recipe has been passed down to me by my brother, who is a chef by trade, and he personally uses Perch or Bass as he finds it cooks perfectly and the light flavour, allows the sauce to shine. If however, you prefer an Australian fish, I have also cooked this recipe using Barramundi fillets, which is a sweet and slighytly stronger flavoured fillet, and it has also turned out deliciously perfect. Watch How To Make It How do you make Lemon and Garlic Butter Fish Pre-heat oven: First begin by pre-heating the oven and preparing all the ingredients needed, including the fish, butter, minced garlic, thyme leaves, lemon juice and seasoning. Place fish into baking tray: Pat dry the fish and place it into a baking tray that has been lined with baking paper. This makes the cleaning up process so much easier! Melt the butter and combine the garlic, lemon and thyme: Next in a small pan melt the butter and then reduce the heat to add the garlic and thyme. Once fragrant, turn off the heat and add the lemon juice. Pour over the fish: Pour the lemon and garlic butter sauce over the fish. Using tongs, turn the fish over to dip and coat all sides into the butter sauce. Season generously. Bake: Place into the oven for 15 minutes and in the meantime, steam rice, vegetables or make a salad. Serve: Remove from oven and serve! It's that simple. Make it Dairy Free! Today there are so many wonderful dairy-free alternatives you can use. As I personally eat dairy free, I made a second tray for myself, separate to my family and I used the following dairy free butter. It tasted scrumptious! Dairy Free Alternative: https://nuttelex.com/product/nuttelex-olive/ What can you serve this fish with? Steamed Rice Steamed Quinoa Steamed or Baked Vegetables Green Salad Baked Potatoes Potato Mash Other Fish and Seafood Recipes Seafood Paella with Orange and Olive Salad https://www.createcookshare.com/single-post/easy-paella-with-orange-and-olive-salad Salmon with Bruschetta Salad https://www.createcookshare.com/single-post/salmon-with-bruschetta-salad Oven Baked Calamari with a Green Salad https://www.createcookshare.com/single-post/2018/11/07/oven-baked-squid-with-green-salad Link To All Seafood Recipes https://www.createcookshare.com/recipes/categories/fish-seafood And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret Lemon and Garlic Butter Baked Fish Serves 4 Prep 5 minutes Cook 15 minutes INGREDIENTS: Baked Fish: 4 White Fish Fillets* (approximately 180g each fillet) 2 tablespoons butter, dairy-free optional 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme leaves ¼ cup fresh lemon juice Sea salt and freshly ground pepper To Serve: Steamed Rice or Quinoa Rocket or Green Salad INSTRUCTIONS: 1. Preheat the oven to 200°C fan forced / 220°C conventional oven / 425°F. Line a baking dish with baking paper. 2. Melt the butter in a small frying pan and then add the garlic, thyme, and lemon juice. Combine well. 3. Place fish fillets into a baking dish and pour lemon garlic sauce over the fillets. Using tongs turn fillets over to coat both sides. Season with sea salt and pepper (optional to add a thin slice of lemon on each fillet). 4. Place in the oven and bake for 15 minutes or until cooked through. In the meantime, prepare a side dish of your choice. 5. Remove from oven and serve hot. Garnish with fresh parsley leaves. *Personal preference is Barramundi fillets; however, Perch fillets or Bass fillets are perfect to use. Keep in mind, if you use Barramundi, they are thicker and may need an extra 3 minutes of cooking time.

  • Whipped Feta Falafel Board

    My Whipped Feta Board is a fun alternative to a charcuterie board and is a healthy version of the current social media trend known as the 'butter board'. It is a combination of whipped feta, falafel, radish, mint, paprika, lemon zest, and extra virgin olive oil. It only takes 10 minutes to put together and is a showstopper on any occasion. What is a Whipped Feta Board? A Whipped Feta Board is a large slab of whipped feta that is garnished with a variety of toppings. In this case, I have added Mediterranean ingredients including, falafel, radish, mint, lemon zest, paprika and extra virgin olive oil. It can be created as a fun lunch idea or served as an appetizer for guests. Where did this idea come from? The trending Butter Board! Credit must be given to Food Influencer, Justine Doiron who posted her Butter Board in September 2022, and from whom I was inspired to create my Whipped Feta Board: https://www.tiktok.com/@justine_snacks/video/7143762637204098350 Watch How to make It A note on a few of the Ingredients Feta Use high-quality Greek feta that is refrigerated in the brine. Do not use an already crumbed feta or feta that is vacuumed sealed and not in brine. Extra Virgin Olive Oil It is essential that extra virgin olive oil is used (not light olive oil or any other oil). EVOO adds to the flavour, texture, aroma, and nutritional value. Falafel Make life easy and add ready-made falafel. These are the ones I have chosen: https://yumis.com.au/products/falafels-veggie-bites/falafel/ Radish Radish is a crunchy, peppery root vegetable that is the perfect addition to the creamy and crumbly textures already on the board. If you prefer pickled radish, this also works well. Helpful Tips Successful Whipped Feta For your whipped feta to be successful, you will need a food processor. Simply add the feta along with the extra virgin olive oil, garlic, and lemon juice and pulse until creamy. If you find it is too thick, add more lemon juice. Make it Ahead of Time You can make your whipped feta board ahead of time and refrigerate it. Simply allow 10 minutes at room temperature before serving. Create Alternative Toppings Enjoy amazing variations to the Whipped Feta Board by adding or changing the toppings. Use the Whipped Feta as your base and try these alternatives: Tomato, Olives, and Basil Baby Spinach, Red Onion, and Chargrilled Capsicum Basil Pesto, Beetroot, and Pine Nuts Proscuitto, Artichoke Hearts and Grape Tomatoes Make it Dairy Free! Today there are so many wonderful dairy-free feta alternatives you can use and most are either soy or coconut based. Let's Begin! And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret x Whipped Feta Board Serves 8 Time 10 minutes INGREDIENTS Whipped Feta: 400g quality Greek Feta in Brine 1 garlic clove, roughly chopped 3 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil Toppings: 4 falafel balls, broken into bits 3 radish, cut into thin sticks 1/2 - 1 teaspoon paprika a handful of mint leaves zest of half a lemon drizzle of olive oil flakey sea salt and freshly ground pepper Serve: Pita Bread of choice (Greek pita bread, Gluten Free, Lebanese flat bread) This is the pita bread I have used: https://www.bfreefoods.com/au/products/pitta-pockets/ INSTRUCTIONS Add to a food processor the whipped feta ingredients and pulse until smooth. If too thick add another tablespoon of lemon juice. Transfer to a serving platter or board and spread with the back of a spoon or flat knife. Top with radish sticks, broken crumbed pieces of falafel, mint leaves, lemon zest, a good drizzle of extra virgin olive oil, paprika, and seasoning. Serve with pita bread Have you tried this recipe? Share it with me at @createcookshare on Instagram, Pinterest, Facebook or TikTok! #whippedfeta #charcuterieboard #glutenfreecharcuterieboard #butterboard

  • One Pot Creamy Chicken Lasagna

    If you love pasta dishes, then you'll love my One Pot Creamy (and super cheesy) Chicken Lasagna. It's the easiest way to make lasagna, only takes 30 minutes to cook and using chicken gives it a healthy makeover! It's not only simple to make and delicious, but the perfect weeknight dinner. Classic and traditional lasagna is one of our most loved food and the ultimate comfort meal but we just don't have the time to bring it together on a weeknight. Thankfully my One Pot Creamy Chicken Lasagna gives us all the flavours of traditional lasagna with a quarter of the cooking! FYI: Even though it's becoming a bit of a trend amongst foodies these days, the very first time I had seen a one-pot lasagna was many years ago by the lovely Martha Stewart. In honour of the orginal, here is the link, in case you would like to view the video: https://www.marthastewart.com/338181/three-cheese-skillet-lasagna What is a One Pot Lasagna? Firstly let us distinguish the difference between lasagna and lasagne. Lasagne (with an 'e') refers to the lasagne pasta sheets and lasagna refers to the composition of the dish (layered sheets of lasagne). It also depends on where you are in the world, as Americans prefer 'lasagna' and the British prefer to spell it as 'lasagne'. It all becomes very confusing! So I am writing it the way I have known it in Australia - Lasagna! Lasagna is an Italian dish with layers of pasta, a tomato-based sauce (meat or vegetarian) and cheese, that are stacked individually in a dish, and then baked in the oven until cooked and golden. A One Pot Lasagna is a simpler way of cooking a traditional lasagna, by combining all the dish's essential ingredients in one pot while cooking. Watch How to Make It How Do You Make a One Pot Lasagna? You will firstly need a 28-30cm pan or casserole dish that is approximately 3.5L and if you choose to grill the mozzarella at the end (optional), you will need to make sure the pan is oven safe. Then you will begin by browning the mince and then, adding the vegetables to saute. Next, add the ingredients for the sauce and seasoning. Dollops of ricotta are added along with the lasagna sheets and cooked for 15 minutes. Ripped pieces of fresh buffalo mozzarella are added on top and cooked until golden. Allowing 5 minutes to set before serving means the lasagna is given time to absorb more of that delicious sauce. Top with a generous amount of fresh basil. Helpful Tips Chicken Breast Mince The purpose of adding chicken mince to this recipe, is because chicken has a lighter flavour, is healthier and lower in fat than beef mince. It allows the flavours of the sauce to shine rather than overpowering it. However, if beef is prefered, then this recipe can be cooked the exact same way by simply swapping the chicken for beef or any other mince option (pork or veal). Lasagne Pasta Sheets As we are a coeliac household, we only use gluten free pasta. However this recipe works the same way with any dry lasagne sheets, including wholewheat pasta. All gluten free lasagne works perfectly with this recipe. I have used the Orgran Mini Lasagne Sheets, but here are more of my favourites: Casalare: https://www.casalare.com.au/product-page/lasagne San Remo: https://sanremo.com.au/products/gluten-free-lasagna/ Barilla: https://www.barilla.com/en-au/products/pasta/gluten-free/gluten-free-lasagne And keep in mind, that many of your local wholefood fruit and vegetables markets store and sell gluten free products of brands that are not typically in your mainstream supermarkets. I have found many food treasures in these food markets! Ricotta Ricotta is a light and creamy fresh cheese made from 'whey cheese'. When making cheese, milk is separated into 'curd' and 'whey'. Firstly the curd is collected to make the solid cheese, then any curd parts left behind in the the whey liquid is scooped up and made into ricotta. It's the perfect way to reduce waste and make something delicious out of the leftover curd and whey. In this one pot lasagna, ricotta gives it a light flavour and its creamy texture allows it to ooz in between all the lasagne sheet layers. I personally buy my ricotta fresh from the factory in a suburb called Marrickville in Sydney. If you are ever wanting to try ricotta hot and fresh, this is the location to visit: https://paesanella.com.au/traditional-ricotta/ Fresh or Buffalo Mozzarella Buffalo mozzarella is creamier, richer, more flavourful and has a higher fat content than fresh mozzarella so choosing which one you use is a personal choice. I prefer the rich flavour of the buffalo mozzarella and if you have not tried it, I highly recommend it. Fresh Mozzarella: https://www.lacasa.com.au/products/fresh-mozzarella/ Buffalo Mozzarella: https://paesanella.com.au/buffalo-mozzarella-2/ Make it Dairy Free or Vegetarian! Today there are so many wonderful dairy-free alternatives you can use and most are either soy or coconut based. This also means that if you want to make this recipe vegetarian or vegan, simple use finely chopped mushrooms and chickpeas instead of the chicken mince! What can you serve this One Pot Lasagna with? fresh salad of choice garlic bread or crusty warm bread steamed vegetables Other Weeknight Dinner Recipes Cripsy Tray Bake Gnocchi https://www.createcookshare.com/single-post/crispy-tray-bake-gnocchi-with-bocconcini Stuffed Baked Chicken Breast https://www.createcookshare.com/single-post/stuffed-baked-chicken-breast Cheat's Ravioli Lasagna https://www.createcookshare.com/single-post/cheat-s-ravioli-lasagna Satay Chicken with Manuka Honey https://www.createcookshare.com/single-post/satay-chicken-with-manuka-honey-and-jasmine-rice Honey Garlic Lamb with Pickled Cucumber https://www.createcookshare.com/single-post/honey-garlic-lamb-with-pickled-cucumber And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x One Pot Creamy Chicken Lasagna Serves 4 Prep 15 minutes Cook 30 minutes INGREDIENTS: 500g chicken mince 3 tablespoons extra virgin olive oil 1 large brown onion, diced 1 large celery stick, finely sliced 1 large carrot, finely chopped 6 garlic cloves, finely chopped or minced 3 cups chicken stock/broth 1 x 400g canned crushed tomatoes 2 tablespoons tomato paste 1 tablespoon Italian Seasoning 1 teaspoon sweet paprika 8 -10 dry lasagne sheets, gluten-free or traditional (15x8cm) 300g fresh ricotta 200g fresh or buffalo mozzarella, torn into pieces Salt and pepper, a generous amount Fresh basil leaves to garnish OR Make your own Italian Seasoning using: 1 teaspoon dried basil 1 teaspoon dried oregano ½ teaspoon garlic powder/granules ½ teaspoon red chilli flakes METHOD: 1. Add olive oil and chicken mince to a 28cm non-stick and wide base pot and cook until golden. Break up the mince using a wooden spoon. 2. Next add celery, carrot, onion, and garlic and sauté for 5 minutes until fragrant and softened. 3. Add tomato paste, stir through the mince and then add the crushed tomatoes, chicken broth, Italian herbs, paprika, and a generous amount of salt and pepper. Combine well and bring to boil. 4. Using a spoon, add half of the ricotta, in dollops, into the mixture, then break up half the lasagne sheets into 2-3 pieces (depending on the size the lasagne sheets are), lay them flat in the pot, and stir them into the chicken mixture until they are completely covered in the sauce. Repeat with the remaining ricotta and lasagna sheets. 5. Bring to boil, cover, reduce heat and simmer for 15 minutes or until the pasta is cooked and the sauce has thickened (this will be determined by the type of pasta eg. Gluten free, or wholewheat). 6. Remove the lid and add the torn pieces of mozzarella over the top. *Cover with a lid and simmer for 3 minutes, then turn off the heat and allow to stand for 5 minutes, covered to set. Top with fresh basil leaves and parmesan cheese. Serve. *Optional alternative: Once buffalo mozzarella is added, place it under the grilled oven for 5 minutes to brown the cheese. Allow standing for 5 minutes, covered, before serving. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram, Pinterest or TikTok! #onepotlasagna #onepotchickenlasagna #glutefreelasagna

  • Roasted Boneless Leg of Lamb

    This succulent Roasted Boneless Leg of Lamb needs only 10 minutes of prep time and is a fool-proof easy recipe. Seasoned with Mediterranean herbs and spices, it tastes delicious and is a crowd pleaser! What is Boneless Leg of Lamb? Boneless Leg of Lamb is the same as a leg of lamb you buy from your butcher but the bone is removed and then tied or nettled. The netting holds the deboned meat together and helps it keep its form. In this recipe, however, we remove the netting in order to season the inner and underside of the lamb leg for maximum flavour. Simply cut through the netting with kitchen scissors and remove. Watch How to Make It How Do You Make Roasted Boneless Leg of Lamb When you purchase a boneless leg of lamb, it usually comes netted which keeps the meat together and allows it to hold its form. You will need to use a pair of kitchen scissors to remove the netting in order to season the lamb both inside, on the underside, and on top. This allows for a full flavoured and aromatic tasting roast. Form a cross with foil and baking paper and place the lamb in the center, underside facing up. Combine the seasoning ingredients and season the underside first, then turn over, tucking in any bits, and then season over the top. Fold the baking paper and foil, enclosing the meat tightly and creating a parcel. Place in a baking tray. Place lamb in a pre-heated oven and cook until tender. Once cooked garnish with lemon rind, parsley, olive oil, and lemon juice. Helpful Tips Cooking Leg of Lamb Often we hear that lamb needs to be served pink but this is not that kind of recipe. Lamb leg can either be roasted until it is pink or cooked the Greek way, which is until it is falling apart and tender. The technique used here is called "kleftiko", which is when the meat is wrapped up like a parcel and not opened until it has cooked for many hours. It is a rustic, traditional, and slow way to cook but well worth it. Best of all, other than the 10 minutes needed to prep, there is no further cooking required! The best cut of lamb to use is the leg as it is not as fatty as the shoulder. The shoulder, even though can be more tender, it needs to be cooked for even longer. Serving Leg of Lamb As a leg of lamb is a less fatty cut, it benefits to serve it in its own juices to keep it from drying, and (as recommended in the recipe) with a drizzle of extra virgin olive oil and a good squeeze of lemon. The acidity of the lemon contrasts with any fatty taste and helps break down the collagen, giving the meat a balanced flavour. What do I do with leftovers? You can store any leftovers in a glass container in the refrigerator for up to 5 days and simply reheat them in the microwave. Sliced pieces of lamb are also a great sandwich or wrap filler with some leafy greens and cheese. Similarly, any leftovers can be added as a pizza topper ingredient, in a pasta salad, or as part of a Buddha bowl. What to serve alongside a Leg of Lamb Greek Salad https://www.createcookshare.com/single-post/greek-salad Potato and Tomato Bake https://www.createcookshare.com/single-post/potato-and-tomato-mediterranean-bake Basil and Zucchini Pesto Pasta https://www.createcookshare.com/single-post/basil-and-zucchini-pesto-pasta Fasolakia Green Bean Stew https://www.createcookshare.com/single-post/fasolakia-green-flat-bean-stew Jewelled Rice with Pomegranate https://www.createcookshare.com/single-post/jewelled-rice-with-pomegranate Rice Stuffed Vegetables https://www.createcookshare.com/single-post/2018/04/21/rice-stuffed-vegetables-yemista And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Roasted Boneless Leg of Lamb Serves 4-6 Prep 10 minutes Cook 3 hours INGREDIENTS 1.6 kg lamb leg 2 teaspoons sea salt flakes 2 teaspoons Greek dried oregano 1 teaspoon garlic granules or ground 1 teaspoon onion powder 2 teaspoons paprika ½ teaspoon pepper 2 tablespoons extra virgin olive oil Zest of 2 lemons + juiced ½ cup finely chopped parsley METHOD 1. Preheat the oven to 180C fan forced. Arrange a baking tray large enough to fit the lamb. 2. Lay 2 x 60cm pieces of foil and 2 x 60cm pieces of baking paper on the bench. One widthways and the other lengthways to form a cross. Place the lamb in the center. 3. In a bowl combine the seasoning ingredients - sea salt, oregano, garlic, onion, paprika, and pepper. 4. Season the meat on all sides and massage it into the lamb. In addition, sprinkle the lemon zest of one of the lemons over all sides as well. 5. Fold first the baking paper over the lamb leg and then fold the foil to completely enclose the meat. It should look like a parcel. Place into the baking tray and roast for 3 hours. 6. Once the lamb is cooked, carefully open the foil and baking paper. Remove the foil and baking paper or lift and transfer the lamb onto a serving platter. Sprinkle with the parsley and the remaining lemon zest. Slice into 1cm thick pieces. 7. Squeeze the juice of a whole lemon over the slices, along with the olive oil and about half a cup of its own juices from the baking tray. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram, Pinterest or TikTok! #bonelessroastedlamb #legoflamb #lambroast

  • Greek Salad

    Ripe tomatoes, crisp cucumber, tangy onion, creamy feta, and golden extra virgin olive oil are what make the famous Greek Salad. In Greece, it is known as Horiatiki Salata (Village Salad) and if made properly, (this means no lettuce leaves), it will be the most delicious salad you will make! Let's go! What is Greek Salad? A traditional Greek Salad is simple but scrumptiously delicious! It combines ripe and juicy tomatoes, crisp cucumber, green capsicum, red onion, Kalamata olives, Greek oregano, salty and creamy feta, and finally, Greek extra virgin olive oil. In Greece, you can visit hundreds of restaurants and they all have these ingredients as the basis. Watch How To Make It How Do You Make Greek Salad Chop up the salad ingredients into small chunks - not too large and not into small diced pieces. Place into a wide base bowl. Using a fork, break up the feta into chunks and add to the bowl. Whisk together the dressing ingredients, including the extra virgin olive oil, vinegar, and garlic. Season with sea salt and Greek oregano and then pour the dressing over the salad. Toss well to combine and serve. Helpful Tips Feta Making sure you use Greek feta from Greece is VERY important. In Australia we have quality Australian Made feta but it tastes NOTHING like the feta in Greece. In the case that you are dairy free, then, of course, a dairy-free alternative is used. These are some of my favourite feta companies which you can find in most countries Chelmos Feta: http://chelmos.gr/%cf%86%ce%ad%cf%84%ce%b1/?lang=en# Dodoni Feta: https://www.dodoni.eu/en/feta-0 And my personal favourite: Epiros Feta: https://www.epiros.eu/product-category/white-cheese/ DAIRY-FREE: If you are dairy-free then this is my favourite alternative to feta (it is also made in Greece): My Life Bio: https://www.mylifebio.net.au/my-life-bio-cheese-feta Traditionally, the feta is served in a block on top of the salad and then a fork is used to break off pieces when serving yourself. Here is an example: However, I personally prefer to break up the feta with a fork prior to serving as this allows the feta to combine in and amongst the salad, creating a juicy, full-flavoured taste. In saying this, the most important thing to understand is that the feta must not be cubed but naturally broken up with a fork. This simple process makes a whole lot of difference. Tomatoes Vine-ripened tomatoes are ideal but if you can't find any, buy what you can find and leave them to ripen on your kitchen bench for about 4-5 days. Buy enough so that you can make this Greek Salad a few days in a row (trust me, you'll want to). And more importantly, remember, tomatoes should never (and I mean never) be refrigerated (even in summer). They never taste the same once they go into the fridge and it is a fact that their taste and texture change (for the worst). A side note: During the summer months I grow tomatoes in my garden and once picked, I can leave them on my kitchen bench in a wide base bowl for up to 2 weeks (away from any sunny area). That's without any refrigeration. Therefore, if you are able to grow tomatoes in your garden, or if you have a balcony, grow them in pots as it's definitely worth it, not only for the taste but because they last so long! Kalamata Olives Pitted or unpitted is perfectly fine but they must be Kalamata olives - not green olives or Spanish black ones - only Kalamata. Capsicum Traditionally only green capsicum is used but yellow, orange and red are fine too. In saying this, I often add 1/2 green capsicum and 1/2 yellow one as I love the colours in the salad. Lettuce It is important to point out that a traditional Greek Salad has NO LETTUCE. By all means, throw in lettuce if you want, but then it's not a Greek Salad. What do I do with Leftovers? Store it in an airtight container in the fridge and the next day you can create the following leftover lunch ideas: Pasta Greek Salad (stir through gluten free spiral or penne pasta) Quinoa Greek Salad (stir through gluten-free couscous, millet or quinoa) Potato Greek Salad (stir through boiled potatoes and add juice from lemon) Wraps (add chicken or beef and tzatziki along with leftover salad to a wrap What do you serve Greek Salad with? your favourite protein eg. lamb chops, steamed fish, chicken souvlaki your favourite vegetarian meal eg. stuffed vegetables, vegetarian lasagna any Mediterranean pasta or rice meal on its own with crusty bread What to serve alongside a Greek Salad: Juicy Beef Kafta https://www.createcookshare.com/single-post/juicy-beef-kafta Crispy Tray Bake Gnocchi https://www.createcookshare.com/single-post/crispy-tray-bake-gnocchi-with-bocconcini Cheat's Ravioli Lasagna https://www.createcookshare.com/single-post/cheat-s-ravioli-lasagna Lamb Cutlets with Sage and Chickpeas https://www.createcookshare.com/single-post/lamb-cutlets-with-sage-and-chickpeas Greek Lamb Roast https://www.createcookshare.com/single-post/2018/03/23/pull-apart-greek-lamb-roast-kleftiko-style And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Greek Salad Serves 4-6 as a side Prep 10 minutes INGREDIENTS For the Salad: 2 Lebanese cucumbers, halved lengthways and sliced 5 ripened tomatoes, cut into wedges 1 small green capsicum, sliced 1/2 small yellow capsicum, sliced 1 red onion, sliced thinly ¾ cup kalamata olives (optional pitted) 200g good quality Greek Feta (crumbled into thick chunks, not diced, or left as a whole slice over the top and broken up with a fork when serving Optional: a tablespoon of capers For the Dressing: ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Greek oregano, dried ½ teaspoon sea salt 1 small garlic clove, finely grated (no more than 1/2 teaspoon) METHOD 1. Whisk together with a fork the extra virgin olive oil, red wine vinegar and garlic. 2. Combine in a wide base bowl the salad ingredients and then sprinkle over the salt and dried oregano. 3. Pour over the salad the dressing, and using large serving spoons, combine well. Serve alongside the main meal and with bread to mop up all the juices! Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram, Pinterest or TikTok! #greeksalad #traditionalgreeksalad #saladrecipe

  • Juicy Beef Kafta

    These Middle Eastern-style Juicy Beef Kafta are one of our favourite ways to enjoy a baked meal. They are juicy, flavourful, and fragrant as they are filled with middle eastern spices, garlic, onion, and fresh parsley. What is Kafta? Kafta, which is also known as Kofta, is an elongated meatball, using beef or lamb mince and mixed with herbs, Middle Eastern spices, onion, and garlic. Traditionally, kafta is grilled and served on pita bread with hummus or with rice. My take on this classic dish is a little different as I love to bake it alongside potatoes, creating an easy family one tray bake meal. Watch How to Make It How Do You Make Beef Kafta The first step is to prepare the potatoes as they need to par-bake first. Slice, season, drizzle oil, and place them into a lined baking tray. Bake for only 25 minutes before adding the kafta. While the potatoes are baking, prepare the kafta. Combine well the ingredients including the spices and form 12 large kafta balls. Place onto a plate and refrigerate whilst waiting for the potatoes to bake. Once the potatoes are ready, remove them from the oven and place the kafta around the potatoes. Drizzle or spray the kafta with olive oil and place back into the oven for a further 25 minutes. Once cooked, sprinkle with fresh parsley and squeeze a whole lemon over the entire tray. Serve and enjoy! Helpful Tips Beef or Lamb? You can use lamb instead of beef or a combination of the two (both lamb and beef) depending on your taste and preference. However, if you decide to stick to the recipe and use beef mince, I suggest using beef mince with at least 15% fat. The fat provides the moisture needed to keep them juicy and moist. This is not the case with lamb mince as most lamb mince already have about 20% fat content. Herbs and Spices! It is essential that all the herbs and spices in the recipe are added to the mixture. It distinguishes kafta from other meatballs and creates the most amazing flavour. Shaping and Size. Shape the kafta into oval balls (similar to an egg shape), making sure they are all similar in size. This ensures they are cooked evenly and equally, without some being under or over-cooked. This recipe makes approximately 12 extra large kafta balls and they should be medium cooked, keeping them juicy and moist. Each are approximately 8cm long by 6cm wide. Potatoes and other suggested Vegetables! I have chosen to cook the kafta with potatoes as a replacement for pita bread, however, other vegetables can be added or swapped including cauliflower, turnip, carrots, parsnip, and zucchini. What else do you serve Kafta with? salad (greek salad or leafy green) hummus, garlic dip, or baba ganoush rice or cauliflower rice gluten-free pita bread or Lebanese bread an array of pickled vegetables What do I do with any leftovers? You can store the kafta and potatoes in an air-tight glass container in the refrigerator for up to 3 days. To reheat you microwave for 4 minutes on high. This is also a great meal-prep idea for lunch. Other Beef Recipes Bolognese Pasta Soup https://www.createcookshare.com/single-post/bolognese-pasta-soup Spaghetti with Cheesy Meatballs https://www.createcookshare.com/single-post/spaghetti-with-cheesy-meatballs Zucchini Cannelloni Bake https://www.createcookshare.com/single-post/2019/08/06/zucchini-cannelloni-bake Mousaka Shepherds Pie https://www.createcookshare.com/single-post/moussaka-shepherd-s-pie One Pan Roast Beef and Vegetables https://www.createcookshare.com/single-post/one-pan-roast-beef-and-vegetables And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Juicy Beef Kafta Makes 12 Serves 6 Prep 15 min Cook 50 min INGREDIENTS Kafta Mixture: 1kg regular beef mince 1 red capsicum, very finely chopped 1 extra-large onion, grated 1 egg 1 tablespoon white wine vinegar 6 garlic cloves, minced 1 cup parsley, finely chopped ¼ cup breadcrumbs, gluten-free Kafta Spices: 2 teaspoons sea salt ½ teaspoon pepper 1 teaspoon ground paprika ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon ground turmeric (optional) Potatoes: 6 medium size potatoes, sliced into quarters 2 large red onions, sliced into quarters 1 teaspoon Greek ground oregano 1/3 cup extra virgin olive oil 1 teaspoon granulated garlic Salt and pepper, a generous amount METHOD 1. Preheat the oven to 180C fan forced. Line a large baking tray with baking paper. 2. Combine the potato and onion ingredients in the baking tray and cover with foil. Bake in the oven for 25 minutes. 3. In the meantime, combine in a large mixing bowl the kafta mixture and kafta spices. Combine well, your hands (optional to wear a kitchen glove). Measure out 2 tablespoons of mixture and roll into oval balls. It should make about 12 in total (don’t make them too small as they will cook too quickly). Set aside on a tray and refrigerate until potatoes are ready. 4. Once the potatoes are ready, remove them from the oven and arrange the meatballs in and around the potatoes. Use a large spoon to help move the hot potatoes without burning yourself. 5. Drizzle extra virgin olive oil over the meatballs (or spray with olive oil spray) so they do not dry and place back into the oven (uncovered) for 20-25 minutes. Increase oven temperature to 200C fan forced. 6. Once cooked, squeeze the juice of a whole lemon all over and serve immediately. Optional to serve alongside a tomato salad, with crumbled feta, garlic dip or pita bread. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram, Pinterest or TikTok! #kafta #glutenfreekafta #traybake #easydinnerideas

  • Crispy Tray Bake Gnocchi with Bocconcini

    Crispy golden gnocchi with tender juicy vegetables and melting bocconcini is exactly what is needed for a mid-week dinner. This recipe is fast, simple, mess-free, and incredibly tasty! Let's get straight to the obvious thought everyone is having. Yes, you can bake gnocchi without boiling it first and yes, I have used shelf-stable gnocchi (not fresh gnocchi). This is a pantry staple in my household as it is convenient, easy to cook, and as you can see, versatile. Let's begin! What is Gnocchi Gnocchi is Italian dumplings made from cooked mashed potato, eggs and flour. This is then combined into a dough, separated into sections and then rolled out into long "snakes" using the palms of your hands. Pieces are then cut off that are approximately 2cm long and then each is rolled against the back of a fork to imprint ridges that allow the sauce to sit in once cooked and served. Watch How To Make It Helpful Tips Gnocchi - are small Italian dumplings made from potato, semolina, or flour, usually served with a sauce. At this instant, I am using gluten-free gnocchi and we are baking it! The gnocchi I used is this: https://sanremo.com.au/products/gluten-free-gnocchi/ Vegetables - I have added cherry tomatoes, zucchini and onions but you can change it up by adding mushrooms, capsicums (peppers), and even pumpkin. However, you will need to make sure they are cut to a size that will bake within 30 minutes. Olive Oil - don't skip the amount of olive oil added. You want to make sure the gnocchi is well coated as it stops it from drying out and adds to it making it crispy whilst baking. If you want to swap the olive oil for a neutral-tasting oil, then I recommend cooking avocado oil. Dairy-Free Options - as I am dairy-free, I also tested this recipe using dairy-free feta and it has worked deliciously. The feta I used: https://www.mylifebio.net.au/my-life-bio-cheese-feta Herbs - mix it up by adding fresh thyme, parsley, and even spring onions. HOW TO MAKE THIS RECIPE - there are 4 main steps Combine the olive oil dressing. Toss the ingredients through the dressing until evenly coated. Bake in the oven for 30 minutes Toss through the bocconcini and garnish with herbs and spices. Other Easy Oven Bake Meals Chicken and Haloumi Tray Bake https://www.createcookshare.com/single-post/chicken-and-haloumi-tray-bake Greek Vegetable Tray Bake https://www.createcookshare.com/single-post/briami-greek-vegetable-bake Baked Salmon with Peas and Butter Beans https://www.createcookshare.com/single-post/baked-salmon-with-peas-and-butter-beans Lamb Leg Roast Kleftiko Style https://www.createcookshare.com/single-post/lamb-leg-roast-kleftiko-style Potato and Tomato Bake https://www.createcookshare.com/single-post/potato-and-tomato-mediterranean-bake And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Crispy Tray Bake Gnocchi with Bocconcini Prep 10 Cook 30 Serves 6 INGREDIENTS 2 x 500g shelf stable gluten-free gnocchi 80ml (1/3 cup) extra virgin olive oil + extra 250g cherry tomatoes 420g bocconcini balls, pulled apart into pieces* (dairy-free) 4 garlic cloves, finely grated 1 large red onion, sliced 1 large zucchini, sliced into quarters and diced 2 tablespoons fresh lemon juice 1 teaspoon chilli flakes Fresh Basil leaves to garnish Sea salt and pepper METHOD 1. Preheat the oven to 220C fan-forced and line a baking tray (approx. 40cm x 25cm) with baking paper. 2. Combine the olive oil, garlic, salt, and pepper in a large bowl. Pour the gnocchi first into the olive oil mixture and toss to coat, then add the tomatoes, zucchini, and onions and combine until evenly coated. 3. Transfer to the baking tray (preferably in an even layer to allow the gnocchi to crisp), and cook for 30 minutes, tossing halfway through, until gnocchi are golden and starting to crisp. 4. Remove from the oven and add the bocconcini balls to the baking sheet (the heat will soften the bocconcini). 5. Drizzle over a little more extra virgin olive oil and lemon juice, and garnish with chilli flakes and fresh basil leaves. Serve hot. *Note: To make this meal dairy free, simply swap the bocconcini balls with cubed pieces of dairy-free feta. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram, Pinterest or TikTok! #glutenfreegnocchi #crispytraybakegnocchi #glutenfreedinner

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