My gluten-free Vasilopita is a moist and aromatic Greek cake that takes center stage in New Year celebrations. This delicious treat is more than just a dessert—it’s a symbol of tradition and good fortune. Baked into its soft, flavorful crumb is a hidden coin, adding an element of excitement and joy to the festivities. According to tradition, the lucky person who finds the coin is believed to enjoy good luck and blessings throughout the entire year. This simple yet meaningful custom makes Vasilopita an unforgettable part of welcoming the New Year. What is a Vasilopita? Vasilopita is a traditional Greek cake prepared and enjoyed to celebrate the New Year. This cake is moist and aromatic with flavours of orange and cinnamon and hidden inside the cake is a coin. It is thought that the family member who is fortunate enough to receive the coin in their slice is said to have good luck for the rest of the year. There are many variations to a Vasilopita recipe. Some are bread-like, whilst others are sweet and similar to cake. This gluten-free Vasilopita is more like cake than bread. It was put together with the help of my sister-in-law's original recipe. It is perfectly crumbly, well-balanced, creamy and aromatic as orange zest, cinnamon and nutmeg are added. The History of St. Basil and about the Vasilopita Tradition During the 4th Century, at a time of terrible famine, the emperor levied an excessive tax upon the people of Caesarea. The tax was such a heavy burden upon the already impoverished people that to avoid debtors' prison each family had to relinquish its few remaining coins and pieces of jewelry. Learning of this injustice, St. Basil the Great, the archbishop of Caesarea, took up his bishop's staff and the book of the Holy Gospels and came to his people's defense by fearlessly calling the emperor to repentance. And the emperor did repent! He canceled the tax and instructed his tax collectors to turn over to St. Basil all of the chests containing the coins and jewelry that had been paid as taxes by the people of Caesarea. But now St. Basil was faced with the daunting and impossible task of returning these thousands of coins and pieces of jewelry to their rightful owners. After praying, St. Basil had all the treasures baked into one huge loaf. He then called all the townspeople to prayer, and, after the Divine Liturgy, he blessed and cut the loaf, giving a piece to each person. Miraculously, each owner received in his piece of Vasilopita his own valuables. They all joyfully returned home, giving thanks to God who had delivered them from abject poverty and to their good and holy bishop St. Basil the Great! In remembrance of that miracle wrought by God as a result of St. Basil's love and defense of his people, Orthodox Christians have observed the tradition of the Vasilopita each year on the 1st of January. Now before we get to the recipe, here are a few helpful tips for you, and be sure to watch my video below to see how easy it is to make! Watch How to Make It Helpful Tips VASILOPITA INGREDIENTS : Gluten-Free Self Raising Flour is used in this recipe. It keeps the Vasilopita moist and fluffy. Make sure you sift the flour before adding it to the mixture as this helps promote consistency in the baking results. In Australia, I have used White Wings Gluten Free Flour. Almond Flour is used in this recipe as it adds a very mild sweetness (to make up for the reduced sugar) plus it adds richness to the texture and flavour. Butter and LIGHT Olive Oil . Both of these fats are added to my Vasilopita. Light olive oil is used as it is milder in flavour than olive oil plus it tends to bake with a more even crumb and stay moist and tender for longer than cakes made with just butter. Butter is added as it allows for steam and carbon dioxide to be trapped in the batter as it bakes, which causes the cake to rise. The butter also helps to create a light and tender texture in the cake batter. *Dairy Free alternative Nuttelex Vegan Butter works just as well Mahlepi powder is made from the inner kernels of fruit pits from a native Persian cherry tree. Once the stone is cracked to release the kernel, it is ground into a white, sandy-colored powder used in baked goods, particularly in Middle-Eastern and Greek cooking. Freshly squeezed Orange Juice and Zest gives the Vasilopita citrus a slightly tangy flavour. The zest especially packs a punch of fresh flavour and balances well with the added spices. QUESTIONS ANSWERED: Why do I need to cream the butter and sugar? In creaming the butter and sugar together, you are using the sugar to aerate the butter. The more aerated the batter, the lighter in texture the cake will be and the finer the crumb. Why should I gradually add the ingredients into the mixer rather than all at once? Mixing this way guarantees a smooth batter that doesn't separate, thus making for a light and delicate baked cake. Why is the oven temperature so low and the cake takes so long to cook? Baking at a lower temperature slows the spring in the cake, which prevents a dome from forming on your cake. You should end up with a flat-ish and evenly-baked cake. Other Gluten Free Cakes and Desserts Fruit and Nut Christmas Cake Blueberry and Pistachio Friands Melomakarona Walnut and Honey Biscuits ALL OTHER GLUTEN-FREE DESSERTS 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, Margaret x Vasilopita NYE Cake Springform pan 26cm in diameter Prep Time: 10 minutes Cooking Time: 1 hour 15 minutes INGREDIENTS: 350g self-raising flour, gluten-free, sifted (White Wings) 200g almond flour 250g butter, at room temperature (dairy-free alternative optional) 200ml light olive oil 200ml freshly squeezed orange juice 100g caster sugar 100g brown sugar 6 eggs, at room temperature ¼ cup orange zest 2 teaspoons Mahlepi 1 teaspoon baking powder ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ½ cup flaked almonds Optional for decorating: Icing sugar Slices of orange Greek Basil INSTRUCTIONS: 1. Preheat the oven: Preheat oven to 160C fan force. Lightly grease and line a 26cm springform pan or round baking dish. 2. Beat the butter and sugar: Beat the butter, caster sugar, and brown sugar with an electric mixer until butter is lighter in colour (approx. 3-4 minutes). Scrape down the sides every minute to combine well. 3. Add the remaining ingredients: Whilst the electric mixer is on, add one egg at a time and beat until combined well. Next add in the mahlepi, nutmeg, cinnamon, baking powder, and orange zest. Then add half the flour, almond flour, light olive oil, and orange juice and continue beating until well combined. Then add the remaining second half of the ingredients and continue beating until well combined and creamy (approx. 2-3 minutes). 5. Bake the cake: Pour the cake mixture into the baking dish and garnish with almond flakes around the outer circle of the cake. (Optional to insert a coin wrapped in baking paper and foil at this stage or after it is baked). Place the cake into the preheated oven and bake for 1 hour and 15 minutes. Check if the cake is cooked by inserting a toothpick in the centre, and if it comes out clean it is ready. If the cake browns too quickly, place a piece of baking paper over the top during the final 15 minutes. 7. Allow to cool and enjoy: Remove from oven and allow to cool at least 15 minutes before removing from pan. Allow to completely cool on a rack after removing. 8. Decorate and add the coin: At this point you can insert a coin (wrapped in baking paper and foil) into the bottom of the cake (if you did not do so before the baking process). Place onto a cake plate and sprinkle with icing sugar. Optional to decorate with flowers, Greek basil leaves and orange slices (as seen in photo). Recipe and Photography Margaret Pahos @CreateCookShare

A tangy yet sweet glaze with a hint of holiday spices is exactly what this Easy and Delicious Christmas Ham will taste like. This is the recipe you want to have handy when you know you'll be busy on Christmas Day but you want to make sure your ham turns out perfect with minimal effort. This recipe is literally mixing up a few ingredients, peeling off the ham skin, and then basting. Three simple steps to the most perfect Christmas Ham you will make and serve. And by the way, this recipe is refined sugar-free which means more ham on our plate! It’s a win-win! Helpful Tips Picnic Ham rather than Leg Ham I actually used a picnic ham this time round which is part of the foreleg, not a back leg to see whether the recipe also works, and yes it does! I actually found it carved easier too so don’t be shy to use this part as your “Christmas Ham” Serve it with... I love to serve this ham with a creamy or tangy potato salad and pan-fried green beans. It makes a wonderful Christmas Day meal and it is light and fresh. Leftovers? If you have leftover ham, why not freeze it in slices? Just make sure you use a zip seal bag that is air-tight so it doesn’t dry out the ham. Scoring I choose to score the ham fat in parallel lines over a diamond pattern because a) I prefer the look of the ham this way, and b) it is easier to slice because it keeps the fat intact with the slice you are cutting. Decorate Decorate your ham as you choose. I have tied a ribbon around and added sage leaves from my garden. You could add rosemary and even a few small twigs and leaves from your fresh Christmas tree if you have one in the garden. Anything goes! Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. 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 Easy Christmas Ham Serves 10+ Prep 10 minutes Cook 1 hour 40 minutes Ham: 2-2.5kg half leg of ham or picnic ham 2 carrots, sliced in half 2 celery sticks, remove strings 2 large onions, sliced into rings Glaze: 200ml maple syrup 2 tbsp red wine vinegar 2 tbs wholegrain mustard 1.5 tsp ground cinnamon 1 tsp ground cloves Zest of 1 orange 1. Preheat oven to 160C fan forced. 2. Run a sharp knife down the skin of the ham and using your fingers and running them back and forth, remove the skin, leaving the fat intact. Then again, using a sharp knife, score the fat either in a diamond pattern or in parallel lines. 3. Place a sheet of baking paper in the baking tray. Spread evenly the vegetables and then place the ham over the top (cover the knuckle with foil to prevent it from burning). Set aside to make the glaze. 4. In a bowl combine the glaze ingredients and whisk. 5. Brush 1/3 of the glaze all over the ham and place on a baking sheet and then foil over the top. Tuck in so no steam evaporates. Bake for 45 minutes (2kg ham) to 1 hour (2.5kg ham). 6. Remove baking paper and foil and baste ham with glaze. Bake uncovered for 20 minutes. Baste a second time and bake for a further 20 minutes. Baste a third time and bake for a final 20 minutes. 7. Remove from oven and allow to cool slightly before carving. Delicious Option: You can add the pan drippings and vegetables to a food processor with any remaining glaze and process until it is a paste. This makes a delicious “condiment”.

Antipasto No-Bake Pinwheels are a flavour-packed finger food perfect for any gathering! With layers of cream cheese, italian herbs, quality ham, soppressa salami, roasted capsicum, fresh spinach and Provolone cheese, all rolled into gluten-free tortillas, these bite-sized treats are as easy as they are delicious. Quick to prepare and no cooking required - they’re a guaranteed crowd-pleaser your guests will want to tuck into! Let's start cooking! Antipasto No-Bake Pinwheels (Gluten-Free) The Story Behind the Recipe After the incredible response to my Spinach and Feta Pinwheels—my viral recipe that everyone fell in love with—and the popularity of my Goat’s Cheese, Apricot, and Walnut Pinwheels, I was inspired to create a no-bake version. These Antipasto No-Bake Pinwheels capture the same crowd-pleasing magic but with a fresh twist! Combining creamy Provolone, soppressa salami, roasted capsicum, and gluten-free tortillas, they’re perfect for quick, easy entertaining. Antipasto No-Bake Pinwheels (Gluten-Free) Watch How to Make It Helpful Tips Spread Evenly : Make sure the cream cheese is softened for easy spreading to avoid tearing the tortillas. Don’t Overfill : Use a light hand with the fillings to prevent the tortillas from tearing or being difficult to roll. Roll Tight : Roll the tortillas tightly to keep the ingredients secure and ensure clean, beautiful pinwheels when sliced. Chill Well : Refrigerate the rolled tortillas for at least 30 minutes to firm up, making them easier to slice. Use a Sharp Knife : A sharp knife will help you slice the pinwheels cleanly without crushing them. Add Basil Last Minute : If using basil leaves, skewer them just before serving to keep them looking fresh and vibrant. Make Ahead : Assemble the rolls up to 6 hours ahead, refrigerate, and slice just before serving for less stress on party day. Customize It : Swap out ingredients like turkey for ham, and cheddar for Provolone, or rocket for baby spinach. Serve with Dips : Pair with a side of pesto to enhance the flavours even more. Double the Batch : These pinwheels disappear quickly—make extra if serving a crowd! Antipasto No-Bake Pinwheels (Gluten-Free) Other Appetisers you'll LOVE Spinach and Feta Pinwheels Goat's Cheese, Apricot and Walnut Pinwheels Baked Feta and Olives All Appetiser Recipes Antipasto No-Bake Pinwheels (Gluten-Free) Antipasto No-Bake Pinwheels (Gluten-Free) Prep Time: 15 minutes Refrigeration Time: 30 minutes Makes: Approximately 30–32 pinwheels Serves: 10-12 as finger food INGREDIENTS 4 large gluten-free tortillas (such as GF Old El Paso) 250g cream cheese 2–3 teaspoons Italian herbs 2 green onions, thinly sliced 4 slices quality ham (or 8 smaller slices) 8 slices soppressa salami (mild or hot) 120g (1/2 cup) sliced roasted capsicum, drained 30g (1 cup) baby spinach 8 slices Provolone cheese Fresh basil leaves   INSTRUCTIONS Set out all 4 tortillas and spread the cream cheese evenly over the entire surface of each tortilla. Sprinkle with Italian herbs and green onions. Lay slices of ham on the bottom third of each tortilla, then place the soppressa salami across the centre of each tortilla, slightly overlapping the ham. Place a quarter of the roasted capsicum strips in a straight line across the centre of the tortilla (over the soppressa salami). Add an even layer of baby spinach leaves over the capsicum. Finish with 2 slices of Provolone cheese laying over the spinach. Roll each tortilla tightly into a log, ensuring the filling is secure. Wrap each roll tightly in cling wrap and refrigerate for at least 30 minutes to firm up. Remove the rolls from the refrigerator and unwrap the cling wrap. Using a sharp knife, slice each roll into approximately 3 cm pinwheels. Arrange the pinwheels on a serving platter. For a finishing touch, garnish with fresh basil leaves. The basil enhances the fresh flavours of the antipasto. Have you tried this recipe? Please leave me a rating below or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Antipasto No-Bake Pinwheels (Gluten-Free) Margaret Pahos @CreateCookShare

This Baked Feta and Olives with Crusty Baguette is my signature dinner party appetiser, and it’s guaranteed to wow your guests. With warm, herb-infused feta, tangy kalamata and green olives, and sweet sun-dried tomatoes, every scoop is pure perfection atop a crispy gluten-free baguette slice. Baking the feta intensifies its flavour and gives it a creamy, spreadable texture. Serve it with a spoon to drizzle the seasoned olive oil over your bread or crackers for an extra burst of flavour. Simple, delicious, and elegant, this dish is as effortless to prepare as it is impressive to serve. Let's start cooking! Baked Feta and Olives with Crusty Baguette (gluten-free) The Story Behind the Recipe The inspiration for this Baked Feta and Olives with Crusty Baguette comes from my mum, who baked feta long before it became trendy. Growing up, her kitchen was always filled with the aroma of warm bread and cheese, and she’d serve it with a simple Green Lettuce Salad, creating a simple yet unforgettable lunch. I wanted to recreate that comforting dish but with my own twist—adding olives, sun-dried tomatoes, and a medley of dried herbs for extra flavour. Baking the feta transforms it into a creamy, indulgent spread that pairs beautifully with crispy gluten-free baguette slices. It’s now my signature dinner party favourite! Watch How to Make It Helpful Tips tips to perfect your Baked Feta with Olives Choose Quality Ingredients : Opt for a good-quality block of Greek feta as it holds its shape while baking and offers the best creamy texture. Customizable Toppings : Swap sun-dried tomatoes for cherry tomatoes or add roasted red peppers for a different flavour profile. Herb Variations : Fresh thyme or rosemary sprigs can replace dried herbs for a more aromatic touch. Serving Warm : Ensure it’s served straight from the oven to enjoy the melted, creamy texture of the feta. Make It Ahead : Assemble the dish a few hours in advance and store it in the fridge. Pop it in the oven just before serving. Pairing Options : While baguettes are ideal, gluten-free crackers or vegetable sticks are great alternatives for dipping. Add a Kick : Sprinkle chilli flakes or drizzle a bit of honey for a sweet and spicy contrast. Baked Feta and Olives with Crusty Baguette (gluten-free) Other GF Appetisers you'll LOVE Goat's Cheese, Apricot & Walnut Pinwheels Salmon and Buffalo Mozzarella Potato Gem Cups Brie and Cranberry Puff Pastry Bites Spinach and Feta Pinwheels Whipped Feta Falafel Board Baked Feta and Olives with Crusty Baguette (gluten-free) Baked Feta and Olives with Crusty Baguette (gluten-free) Prep: 10 minutes Cook: 25 minutes Serves: 8-10   INGREDIENTS Baked Olives and Feta: 250g block Greek feta 200g (1 cup) pitted kalamata olives 200g (1 cup) pitted green olives 150g (1 cup) semi sun-dried tomato strips, drained 3 fresh garlic cloves, finely chopped or grated ¼ cup extra virgin olive oil ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon dried thyme Freshly ground pepper To garnish (optional): Fresh parsley, finely chopped Basil leaves Chilli flakes (optional) Lemon wedges Sliced Baguette: 1 baguette (I used Schar gluten-free Baguette) 3-4 tablespoons olive oil or olive oil spray 2 tablespoons fresh parsley, finely chopped (optional dried parsley) INSTRUCTIONS Preheat oven and bake baguette:  Line a baking tray with baking paper and preheat the oven to 200°C (fan forced). Slice the baguette into 2cm thick slices and place onto the baking sheet. Spray with olive oil and sprinkle parsley over the top. Place into the oven and bake for 10 minutes. While baking, prepare the olives and feta. Combine the olives and semi sun-dried tomatoes:  In a 25 x 15cm baking dish, place the kalamata and green olives, semi sun-dried tomatoes, and garlic. Toss to combine, then create a space in the centre for the block of feta. Add the feta and herbs:  Place the block of feta in the centre of the baking dish. Sprinkle the feta and olives with the dried oregano, basil, and thyme, then drizzle everything with extra virgin olive oil. Bake:  Remove the baguettes from the oven and place the feta and olives into the oven. Bake for 15 minutes. In the meantime, arrange the sliced baguettes on a serving platter or bowl. Garnish and Serve:  Garnish the baked feta with finely chopped parsley, basil leaves, and optional chilli flakes and a squeeze of lemon juice for an extra kick. Serve warm out of the oven alongside the baguettes (or gluten-free crackers). This dish is perfect for sharing with friends or as a light appetizer before a main course. Have you tried this recipe? Please leave me a rating below or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Baked Feta and Olives with Crusty Baguette (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

Updated Recipe with Step-by-step Video. Click link here 👇🏼 BAKED FETA & OLIVES WITH CRUSTY GLUTEN-FREE BAGUETTE Greek feta baked to perfection with herbs, olives, semi-sundried tomatoes and extra virgin olive oil. Serve with fresh bread or crusty mini-baguette slices and it's an appetiser everyone will dig into! I don't know about you but feta is my all-time favourite cheese. I could crumble it over eggs, add it to a frittata and I would go as far as just taking a bite out of a block! I'm embarrassed to say it and I know that sounds ridiculous but that just proves how much I love it. Kali Orexi, Margaret x Baked Feta with Olives INGREDIENTS 150g block feta 1 cup pitted olives 2 cloves garlic, crushed 1/2 cup semi-sundried tomatoes 1/4 cup extra virgin olive oil 1/2 teaspoon oregano 1/4 teaspoon thyme 1/4 tsp dried rosemary freshly ground pepper INSTRUCTIONS Begin by preheating the oven to 180C fan-forced. Add feta to the baking dish and sprinkle the herbs. Add olives and semi-sundried tomatoes around the feta. In a small dish combine EVOO crushed garlic, oregano, thyme and pepper. Pour the mixture over all the ingredients. Bake for 15 minutes. Serve immediately - must be eaten warm. Garnish with finely chopped parsley and serve with crusty bread or crusty mini-baguette slices. Optional to add chilli flakes for an extra kick!

Pull-apart Roasted Lamb in a Pocket is my masterpiece. It is tender, and succulent and requires just a handful of ingredients and a bit of love to create a dish that will have your guests singing praises. This melt-in-your-mouth roasted lamb will leave everyone craving for more. Let's Begin. Pull-apart Roasted Lamb in a Pocket The Story Behind the Recipe It was Christmas, and we were hosting a pre-Christmas party filled with the anticipation of good food and great company. The plan was to make a traditional kontosouvli  (short spit-roasted meat) using beautifully marinated lamb pieces instead of a whole lamb. But as luck would have it, the rain had other plans! With no way to cook outdoors, I quickly improvised by placing the lamb in the oven, wrapped tightly in a foil pocket to mimic the tender, slow-cooked results of a spit. What happened next was unexpected—everyone raved about how it turned out, declaring it the best lamb they’d ever tasted! They insisted I add this recipe to my collection, and here we are, sharing it with you. It’s now a festive favorite that works perfectly, rain or shine! So, if you're searching for a show-stopping dish that's easy to prepare and guaranteed to impress your guests, this Pull-Apart Roasted Lamb in a Pocket is the answer. Best of all, the hands-off cooking time allows you to focus on setting the table or enjoying the company while the oven does all the work. It's a hearty, flavourful centerpiece that's perfect for family gatherings, dinner parties, or even a festive celebration. Pull-apart Roasted Lamb in a Pocket Why You'll Love This Recipe Mouthwatering Marination:  The lamb is bathed in a flavorful marinade of Greek oregano, thyme, garlic, and zesty lemon juice, infusing every morsel with a perfect balance of citrusy brightness and savory herbs. Tender Perfection:  Slow-roasting in a sealed pocket ensures that each piece of lamb becomes irresistibly tender, practically melting in your mouth. The result is a dish that defines the epitome of succulence. Effortless Preparation:  Despite its gourmet appeal, this recipe is remarkably straightforward. Whether you marinate the lamb in advance or cook it straight away, the process is user-friendly, making it suitable for both the seasoned chef and the home cook. Versatility for Any Occasion:  Whether you're hosting a festive gathering for 12 or preparing a cozy family dinner, this dish adapts effortlessly to various occasions. An Instant Crowd-Pleaser:  With its combination of simplicity, bold flavors, and tender texture, this roasted lamb is guaranteed to be a crowd-pleaser. Be prepared for compliments and requests for the recipe—it's that good! Watch How to Make It FAQs - Pull-apart Roasted Lamb in a Pocket Q: Can I prepare the lamb in advance? Absolutely! The lamb can be marinated ahead of time, allowing the flavors to intensify. You can refrigerate it for at least 2 hours or even overnight for a more robust taste. Q: Can I use a different cut of lamb? While the recipe is tailored for a boneless lamb shoulder, you can experiment with other cuts. Just keep in mind that cooking times may vary, so adjust accordingly. Q: What can I serve with this lamb dish? This succulent lamb pairs wonderfully with a variety of sides. Consider serving it with roasted vegetables, rice, baked potatoes, salad, or a fresh Greek salad to complement the Mediterranean flavors. Q: Can I double the recipe for a larger crowd? Certainly! Simply adjust the quantities accordingly and use multiple baking dishes if needed. The method remains the same, ensuring a hassle-free preparation process. Q: Is it necessary to refrigerate the lamb for marination? Marinating the lamb in the refrigerator helps the flavours meld, but if time is a constraint, you can cook it straight away. However, allowing the lamb to marinate enhances the overall taste. Q: Can I use fresh herbs instead of dried ones? Yes, you can substitute fresh herbs for dried ones. Q: How can I ensure the lamb stays moist during cooking? A: Leaving a bit of fat on the lamb shoulder helps keep it moist. Additionally, sealing the lamb in the foil and baking paper pocket locks in moisture, ensuring a juicy and tender result. Q: Can I freeze leftovers? Certainly! Allow any leftovers to cool, then store them in an airtight container in the freezer. Thaw and reheat when you're ready to enjoy this delicious dish again. Q: Can I use this recipe for a special occasion or holiday meal? This dish is perfect for special occasions. Its impressive presentation and rich flavors make it a standout choice for festive gatherings or holiday celebrations. Q: How can I adjust the cooking time for a smaller portion? A: For a smaller portion, you can reduce the cooking time slightly. Half the amount of lamb would need 2-2.5 hour cooking time. Pull-apart Roasted Lamb in a Pocket What to serve with this Pull-apart Roasted Lamb in a Pocket? Greek Salad Greek Baked Vegetables Tzatziki Watermelon Salad with Rocket, Feta and Pistachio Mediterranean Fried Rice Pull-apart Roasted Lamb in a Pocket Pull-apart Roasted Lamb in a Pocket   Baking Dish 30 x 25 cm Serves 12 Prep 10 minutes Marinating. 2 hours+ (optional) Cooking 3 hours   INGREDIENTS   2.5 kg lamb shoulder, boneless 1 tablespoon sea salt 1 ½ tablespoons dried Greek oregano 1 tablespoon dried thyme ½ tablespoon white pepper ½ tablespoon paprika ½ tablespoon ground garlic ½ cup (130ml) freshly squeezed lemon juice   INSTRUCTIONS   1.     Prepare the lamb:  Place the lamb on a clean cutting board and using a sharp knife, cut away any excess fat (not all of it as this helps keep the lamb moist). Cut across, at about 8cm apart strips. Then turn the strips 90 degrees and slice into cubed pieces, approximately 7-8cm pieces. 2.     Marinate the lamb:  Place the lamb pieces into a large bowl, and add the salt, pepper, oregano, thyme, paprika, garlic, and lemon juice. Combine and massage the marinade into the lamb, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or overnight (if you need to, you can cook it straight away). 3.     Prepare the foil pocket:  Preheat the oven to 180°C fan forced. Tear off a very large piece of foil (enough to cover the baking dish twice over) and place it into the baking dish, leaving the sides to fall over the edges. Do the same with a large piece of baking paper, of the same length. Both need to be long enough to wrap and enclose the lamb completely. 4.     Assemble the lamb pocket:  Arrange the lamb pieces in rows on the baking paper and pour over any marinade left in the bowl. Fold the sides of the baking paper over the lamb, creating a packet-like envelope. Ensure it is tightly sealed and tucked in. Repeat with the foil. 5.     Bake:  Place the baking dish in the preheated oven for 3 hours. 6.     Serve:  Carefully open the foil packet, serve immediately, and enjoy! Have you tried this recipe? Share it with me at @createcookshare. Tap below to join me   Instagram     Pinterest     Facebook     TikTok   or YouTube   Pull-apart Roasted Lamb in a Pocket  Recipe and Photography Margaret Pahos @CreateCookShare

Olive and Halloumi Pinwheels are the ultimate crowd-pleaser—crispy, cheesy, and full of Mediterranean flair! With a swirl of salty olive paste, gooey halloumi, and sharp cheddar all wrapped in golden, flaky puff pastry, these gluten-free delights come together in no time. Whether you’re hosting friends or want an easy snack, they’re proof that simple ingredients can create unforgettable bites. Let's start cooking! Olive and Halloumi Pinwheels, gluten-free This Olive and Halloumi Pinwheels recipe came together during one of those “what’s in the fridge” moments. A jar of olive paste, a block of halloumi, and some trusty puff pastry turned into a cheesy, savory masterpiece. The combination of salty, tangy, and buttery flavors was too good not to share, and the best part? It’s gluten-free, easy to make, and a guaranteed hit for any occasion! Watch How to Make It Why you'll love these Olive and Halloumi Pinwheels Simplicity Meets Sophistication:  The beauty of these pinwheels lies in their simplicity. With just a handful of quality ingredients, you can effortlessly create a sophisticated appetizer that looks and tastes like a work of culinary art. Crowd-Pleasing Appetizer:  Whether you're entertaining guests or simply treating yourself, these pinwheels are guaranteed to be a hit. The harmonious blend of savory and briny notes appeals to a wide range of palates, making them an excellent choice for any gathering. Easy to Make, Hard to Resist:  No need to be a master chef to whip up these delights. The straightforward preparation process ensures that you can create an impressive dish without spending hours in the kitchen, allowing you to enjoy the fruits of your labor sooner rather than later. Versatile Delight for any Meal of the Day:  These pinwheels are not limited to just appetizers. They make a fantastic addition to brunch, a savory snack, or even a unique side dish. Their versatility ensures that you can savor their goodness at any time of day. Olive and Halloumi Pinwheels, gluten-free Other Recipes you'll Love Spinach and Feta Pinwheels Caribbean Spice Chicken Wings Zucchini, Basil and Feta Fritters PastryLess Spanakopita Baked Feta with Olives Olive and Halloumi Pinwheels, gluten-free Olive and Halloumi Pinwheels, gluten-free   Makes 26-32 Prep Time: 10 minutes Cook Time: 20 minutes   INGREDIENTS   4 sheets frozen puff pastry, thawed (I use gluten-free Simply Wize) 4 tablespoons olive paste (store-bought) 200g halloumi, finely grated 100g cheddar cheese, grated ½ cup basil leaves for serving   INSTRUCTIONS   1. Preheat oven: Preheat the oven to 210°C fan forced and line 2 baking trays with baking paper. 2. Spread and Roll: Place the puff pastry sheet onto a flat surface and spread the olive paste over the pastry, leaving a small border at the top edge. Sprinkle a quarter of the halloumi and cheddar cheese over the top. 3. Roll, Slice and Brush: Roll the puff pastry into a tight spiral log and seal the edge by pressing it gently. Slice the log into 2cm thick pinwheels, place them spread out onto the baking tray and brush with the egg wash.  4. Bake and serve: Place into the preheated oven for 20 minutes or until they are golden and puffed up. Allow pinwheels to cool for 10 minutes before serving. Place onto platter, serve alongside fresh basil leaves and enjoy.   Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Olive and Halloumi Pinwheels, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

This Mediterranean Fried Rice is a rustic, wholesome recipe with tantalizingly fresh and vibrant flavours. The ingredients are very similar to my mum’s stuffed baked vegetables (gemista) which makes it one of the most flavourful and satisfying rice dishes you will ever have and it may just transport you back to Greece! Let’s begin! Why you'll love this recipe This Mediterranean Fried Rice is the perfect dish for summer gatherings as it uses seasonal produce and it's fresh and light. It's great for meal prep! Simply divide between 5 air-tight containers and lunch is ready for the week ahead! A one-pot recipe that's quick and easy. Nutritious and full of healthy vegetables. Gluten-free and Dairy-Free Watch How to Make It Want to Add Protein to the Rice? 1. First fry off 200g of beef mince. 2. Remove it from the wok add the extra virgin olive oil and onions and continue the recipe as per instructions. 3. Add the mince back into the wok just before the rice is added and then continue as per instructions. Other Rice Recipes How to Cook Stovetop White Rice Thai Basil Chicken One-pot Chinese Chicken and Rice Honey Garlic Lamb with Pickled Cucumber Easy Paella with Orange and Olive Salad Rice Stuffed Vegetables (Gemista) Greek Lemon Chicken Healing Soup Mediterranean Fried Rice (Gemista Rice) Serves 4-6 Prep 10 minutes Cook 10-15 minutes INGREDIENTS Rice: 4 cups cooked basmati or long grain rice, cold and a day old 4 tablespoons extra virgin olive oil + extra 1 large brown onion, diced 1 green capsicum, diced 1 red capsicum, diced 1 large carrot, grated 1 cup fresh mint leaves, chopped 1/4 cup fresh dill, finely chopped 5 green spring onions, sliced 2 tablespoons tamari soy sauce 2 teaspoons sea salt 1 teaspoon pepper Tomato Salad: 2 ripe tomatoes, diced 1 cup fresh parsley leaves, finely chopped 1 tablespoon extra-virgin olive oil Sprinkle of sea salt INSTRUCTIONS 1. Cook the onion and capsicums: Over high heat, add to a wok the extra virgin olive oil and sauté the onion, stirring for 1 minute. Next, add the green and red capsicum and continue stirring for a further 3 minutes. 2. Add the rice: Add the cold, day-old rice to the wok and mix to combine with the vegetables (If you only have freshly cooked rice, allow it to completely cool and spread it over a tray and place it into the freezer for 10 minutes). 3. Add the remaining ingredients: Add the grated carrot, green onions, mint, dill, sea salt, and pepper and give it a good stir to evenly distribute. Then add the tamari soy sauce and an extra good drizzle of extra virgin olive oil and stir through. 4. Top with the tomato salad: Combine the ingredients for the tomato salad and pour it over the rice. Serve and enjoy! Note: The rice is not meant to be dry but oily and juicy. If you find at the end of the cooking it needs more olive oil, add a good drizzle all over. Remember, it's Mediterranean rice, not 'fried rice'! Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Create a vibrant Pesto Bacon and Eggs Brekkie Burger Platter - the perfect centerpiece for a festive Christmas morning or family gathering! Picture this: fluffy, toasted gluten-free buns layered with crispy bacon, gooey eggs topped with melted mozzarella, creamy homemade pesto, slices of buttery avocado, roasted capsicum, cream cheese, and fresh rocket. Arrange everything beautifully on a platter, with toppings and fillings in separate sections or ramekins, so everyone can build their perfect burger. The festive colors of red, green, and golden make this platter not just a feast for the taste buds but also a stunning holiday table showstopper. YUM! Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) The Story Behind the Recipe This Pesto Bacon and Eggs Brekkie Burger Platter was born out of a fun morning in the kitchen with my son. We wanted to create something that felt special but was easy enough to throw together while the family relaxed. The idea started with his love for crispy bacon and my obsession with perfectly cooked mozzarella-topped eggs. To take it to the next level, we added a vibrant homemade pesto that ties all the flavours together. The result is a platter full of bold, fresh, and satisfying ingredients—perfect for a Christmas morning spread where everyone can enjoy building their ultimate breakfast burger. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) Watch How to Make It Tips for Perfect Eggs with Crispy Mozzarella Use the Right Pan : A non-stick frying pan or a well-seasoned cast iron skillet will make cooking the eggs easier and prevent sticking. Control the Heat : Cook the eggs over medium-low heat to ensure the whites cook evenly without overcooking the yolks. Cheese Placement for Crispy Edges : Once you add the mozzarella, sprinkle a little extra around the edge of the egg whites. This creates a delicious golden, crispy cheese crust as it fries. Cover the Pan : When the cheese is added, covering the pan with a lid traps heat and steam, helping the cheese melt and the whites set quickly. Don’t Rush : Wait until the edges of the eggs turn golden and crisp before removing them. If they stick slightly, let them cook for another 30 seconds—they’ll naturally release as they crisp up. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) Additional Tips Toast the Buns Properly : Ensure your buns are lightly charred but not overly browned for a balance of flavor and texture. A smear of butter or olive oil can add a golden touch. Keep the Bacon Warm : Cook bacon first and keep it warm in a low oven (around 80°C/175°F) while you prepare the other elements. Customize to Taste : Feel free to let the family add their toppings. Serve extras like red onion, tomato, and additional pesto on the side for a fun, build-your-own-burger experience! Balance the Pesto : To achieve a creamier texture, blend the pesto with a little cream cheese. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) More Breakfast and Brunch Ideas Hash Brown Toast with Avocado and Eggs Bagel Brunch Board Ratatouille Shakshuka Sweet Potato Quiche with a Wrap Base Spanish Omelette Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) Pesto Bacon and Egg Burger Platter (gluten-free)   INGREDIENTS Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6 For the rolls: 2 packets Venerdi Sweet Potato Sourdough Buns (or any gluten-free buns of choice) 2 cups baby rocket leaves or baby spinach 1 avocado, thinly sliced 12  strips of streaky bacon 6 eggs 6 slices cheese (cheddar, havarti, swiss or gouda) ½ cup mozzarella, grated ½ cup cream cheese ½ cup roasted capsicum strips, jarred Chilli flakes (optional) Sea salt and black pepper   For the pesto: 6 tablespoons store-bought pesto OR make your own: 2 cups basil leaves 2 garlic cloves ¼ cup olive oil 2 tablespoons lemon juice ¼ cup parmesan cheese ¼ cup pine nuts Sea salt and black pepper   Optional extras: 1 small red onion, thinly slices 1 large tomato, thinly sliced   INSTRUCTIONS Make the Pesto:  If preparing homemade pesto, blend the basil leaves, garlic, olive oil, lemon juice, parmesan cheese, and pine nuts in a food processor until smooth. Season with salt and pepper to taste (If pesto too thick add an extra tablespoon of olive oil). Toast the Buns: Place the sweet potato sourdough buns, cut side down in a hot, dry frying pan for 1-2 minutes, until golden and slightly charred. Cook the Bacon:  In the same pan over medium heat cook the bacon until slightly crispy. Transfer to a paper towel-lined plate to cool slightly, then cut into 10cm strips. Cook the Eggs:  In the same pan, remove any excessive fat with paper towels. Then using the remaining bacon fat, crack the eggs in and season with sea salt, black pepper, and chilli flakes (if using). Cook for a minute, then place over the top a tablespoon or so of grated mozzarella cheese,  cover the pan with a lid for 2 minutes or until the cheese melts and the egg whites are set. Assemble the Buns:  Spread cream cheese on bottom half of the bun, then add rocket, strips of roasted capsicum, sliced cheese, bacon, avocado, mozzarella egg, then spread the pesto on the top bun and place on top. Serve:  Press the buns together gently and serve immediately. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Pesto Bacon and Egg Brekkie Burger Platter Margaret Pahos @CreateCookShare

Let's make my Green & Gold Tropical Pavlova Wreath! This gluten-free, no-bake dessert is the ultimate crowd-pleaser! With individual pavlovas, it’s an effortless pull-apart treat that’s perfect for gatherings. Vibrant tropical fruits, creamy whipped mascarpone, coconut, and white chocolate bring piña colada-inspired flavours to life, making it a fresh twist on a classic Aussie dessert. Ready in just 20 minutes, this stunning centrepiece is ideal for busy hosts or last-minute plans, delivering a delicious, eye-catching finish to your celebrations. The Story Behind the Recipe The inspiration for this recipe came from a desire to create a tropical twist on a classic pavlova. I originally planned to make one large pavlova topped with vibrant fruits like mango and pineapple instead of the usual strawberries and kiwi. Then I spotted these individual pavlova bases and couldn’t resist! While I used lemon myrtle bases for an extra flavor boost, this recipe works just as beautifully with traditional individual or large pavlovas. It’s an effortless way to bring a touch of summer to your celebrations with a dessert that’s as stunning as it is delicious. Watch How to Make It Helpful Tips for a Perfect Tropical Pavlova Wreath Chill the Cream:  Keep the mascarpone and thickened cream in the fridge until you’re ready to whip them. Cold cream whips better and gives a lighter, fluffier texture. Prep the Fruit First:  Slice all the fruits and set them aside before assembling the pavlovas. This will make the process smoother and ensure the pavlovas stay fresh and crisp. White Chocolate Shaving Trick:  Use a vegetable peeler on a chilled white chocolate block to create delicate curls. If the chocolate is too hard, let it sit at room temperature for a minute before peeling. Make Ahead:  You can prepare the fruit, and nuts a few hours in advance and store them separately. Assemble the pavlovas just before serving to keep them crisp. Keep it Neat:  Use a spoon to gently drizzle passionfruit pulp so it doesn’t overwhelm the other fruits. Customize the Nuts:  If hazelnuts or pistachios aren’t your favorite, swap them for almonds or leave them out entirely for a nut-free option. Other Gluten-Free Dessert Ideas Pavlova Rocky Road Chocolate Coated Fruit Platter Fruit and Nut Christmas Cake NYE Greek Cake (Vasilopita) Green & Gold Tropical Pavlova Wreath (with Mascarpone Whipped Cream, Tropical Fruit and White Chocolate) Serves:  12  Prep Time:  20 minutes   INGREDIENTS 3 packs of Woolworths Lemon Myrtle 4-Pack Individual Pavlovas (12 pavlovas total) OR 12 traditional individual pavlovas (24 pavlovas if using mini) 200mL thickened cream 200g mascarpone ½ teaspoon vanilla extract ½ small mango ½ cup fresh pineapple 1 kiwi fruit 6 green grapes 3 tablespoons Passionfruit Pulp ¼ cup hazelnuts and pistachios, roughly chopped (or use just one nut variety if preferred) 50g cooking white chocolate 2 tablespoons desiccated or shaved coconut, for sprinkling Fresh mint leaves, for garnish   INSTRUCTIONS Prepare the Fruit: ·       Peel and clean the mango, pineapple, and kiwi fruit. ·       Slice one mango cheek in half lengthwise, then into thin strips for quarter-moon shapes. ·       For the pineapple, slice one side, halve it, and then cut into thin quarter-moon strips. ·       Peel the kiwi and slice into half-moons. ·       Halve the grapes lengthwise and set aside. Prepare the Whipped Cream:  In a large mixing bowl, combine the mascarpone, thickened cream, and vanilla extract. Whip with an electric mixer on medium speed until soft peaks form (approximately 2–3 minutes). Avoid overwhipping. Assemble the Wreath:  On a large, round serving platter or board, arrange the 12 pavlovas in a circular shape to form a larger wreath. Add the Cream:  Spoon a heaped tablespoon of the mascarpone whipped cream onto the centre of each pavlova. Top with Tropical Fruits:  Arrange the fruits one at a time: place the mango slices, followed by the pineapple, kiwi, and grapes on top of each pavlova. Spoon a small drizzle of Woolworths   Passionfruit Pulp over the cream and fruits. Add Texture and Garnish:  Sprinkle the chopped hazelnuts and pistachios over the pavlovas. Lightly dust with desiccated coconut for a tropical twist. Decorate with White Chocolate:  Use a potato peeler or sharp knife to shave white chocolate curls or shards and scatter them across the pavlovas. Finish with Mint:  Garnish each pavlova with a small sprig of mint leaves for a fresh finish. Serve immediately  as a stunning centerpiece for any gathering. The tropical flavours and creamy mascarpone combine beautifully to create a dessert that is light, refreshing, and absolutely irresistible! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare