If there’s one dish that captures the heart of Greek comfort food, it’s Soutzoukakia - tender, spiced meatballs gently simmered in a cinnamon and cumin-laced tomato sauce. This recipe has been passed down through generations in Greek kitchens, and now, Mum and I have given it a gluten-free twist without losing any of its rich, nostalgic flavour. It’s bold, earthy, and perfect for cooler months — the kind of dish that fills the house with warmth and brings everyone running to the table. Whether served with rice, mashed potatoes, or crusty gluten-free bread, this is Greek home cooking at its most soul-satisfying. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Soutzoukakia Smyrneika (cooked on the stovetop and using cumin as the main spice) Soutzoukakia Smyrneika, also known as Smyrna meatballs, is a dish rich in history and flavour, brought to Greece by refugees from Smyrna (modern-day Izmir) in Asia Minor. Traditionally made with a mix of beef (and sometimes combined with pork), these oblong meatballs are flavoured with garlic, onion, and the all-important spice that defines them - cumin. In our version, Mum and I stay true to the soul of the dish, using pure beef mince and a generous dose of warming spices like cumin, cinnamon, and Greek oregano. We’ve adapted the recipe to be completely gluten-free, using gluten-free bread crumbs and flour, without sacrificing any of the hearty, comforting flavours we grew up with. Simmered in a rich, tomato-based sauce, these meatballs are tender, juicy, aromatic, and deeply satisfying, the kind of meal that brings everyone to the table and always delivers seconds. Whether you serve them with rice, mash, or just a hunk of gluten-free bread, Soutzoukakia is Greek comfort food at its finest. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Watch How to Make Them Helpful Tips for Perfect Soutzoukakia Use fresh garlic and onion  for the best flavour - grating or finely processing them helps the aromatics blend into the mince and keeps the meatballs juicy. Cumin is key!  It’s the signature spice of Soutzoukakia. Start with the recommended amount — too much can overpower the dish, so balance is essential. Gluten-free bread crumbs  made from pulsed gluten-free bread (not packaged crumbs) give the meatballs a light, tender texture. Let them soak into the meat mixture to help everything bind beautifully. Handle the meat gently.  Don’t overmix the mince or the meatballs can become dense. Mix until just combined and shape with damp hands. Lightly flour your meatballs  with gluten-free flour before frying as this helps them hold their shape and gives the sauce something to cling to. Fry, then simmer.  A quick pan-fry in olive oil seals the meatballs before they’re gently simmered in the tomato sauce. This adds depth of flavour and keeps them moist. Let the sauce reduce.  Give it time to thicken and infuse with the spices - the cinnamon, cumin and oregano will mellow and deepen beautifully. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) More Recipes using Beef Mince Chilli Con Carne Rice Bowls Juicy Baked Beef Kafta Moussaka Shepher's Pie Greek Beef Patties (Biftekia) Oven Baked Meatballs and Potatoes in a Tomato Sauce Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce)   Makes 18-20 (approx. 7cm x 3cm) Prep: 20 minutes Cook: 40-45 minutes Serves 6-8   Note: Halve the mixture to serve a family of 4   INGREDIENTS For the Soutzoukakia 1 kg beef mince 1 large onion, grated or finely processed 7 large garlic cloves, minced or finely processed 5 slices gluten-free bread, pulsed in a food processor into crumbs 2 teaspoons dried Greek oregano 1 teaspoon cumin 1 ½ teaspoons sea salt ½ teaspoon pepper 1 cup gluten-free plain flour (for coating) Olive oil (for frying)   For the Sauce 2 x 400 g canned crushed tomatoes 2 heaped tablespoons tomato paste 2 teaspoons dried Greek oregano 2 teaspoons sea salt ½ teaspoon pepper 1 teaspoon cinnamon 3 L boiling water (extra may be needed)   For Thickening (Optional) 1 teaspoon cornflour 2 tablespoons ice-cold water   INSTRUCTIONS 1. Prepare the Soutzoukakia: Pulse the gluten-free bread into fine crumbs using a food processor. Grate the onion and mince the garlic by hand or process them in the food processor. In a large bowl, combine the beef mince, breadcrumbs, onion, garlic, oregano, cumin, salt, and pepper. Mix until well combined. 2. Shape and Coat: Shape portions of the mixture into logs, about 7cm long and 3cm wide. Roll each meatball log in the gluten-free flour, shaking off excess and place them on a tray lined with baking paper. 3. Fry the Soutzoukakia: Heat olive oil in a deep, wide pan over medium-high heat. Lightly fry the meatballs, turning them to cook on three sides for about 2 minutes per side, or until lightly golden then set them aside. 4. Make the Sauce and Simmer: Remove most of the oil from the pan by scooping out with a spoon, leaving about a tablespoon in the pan. Return the meatballs to the pan. Add the crushed tomatoes, tomato paste, oregano, salt, pepper, cinnamon, and boiling water. Stir well. Bring to a boil, then cover and simmer over low heat for 15 minutes. 5. Thicken the Sauce (Optional): Remove or slightly tilt the lid to allow steam to escape. Increase the heat to high and boil for another 10 minutes to reduce the sauce (if there is not enough sauce then you can reduce the boiling time or add another ½ cup of boiling water). (Optional) Mix cornflour with ice-cold water to make a slurry. Stir it into the sauce and boil for another 2 minutes until thickened. 6. To Serve: Enjoy traditionally with STOVE TOP RICE , or with mashed potatoes, or gluten-free bread to soak up the sauce! Have you tried this recipe? Kindly leave a review below or share it with me at @createcookshare on social media   Instagram    Pinterest    Facebook    TikTok   YouTube Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Margaret Pahos @CreateCookShare

Greek Easter Biscuits, also known as KOULOURAKIA, are crispy and crumbly and not too sweet. They’re flavoured with subtle hints of vanilla and orange and are often enjoyed for breakfast with coffee, afternoon tea, or as a snack. They are traditionally made around Easter (but are perfect for any occasion), and though they are traditionally made with eggs and milk, my version is all in one bowl, gluten-free, egg-free, and dairy free which means they are vegan and perfect for Lent. Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Everything about koulourakia can be changeable (yet somehow the flavour remains quite consistent, regardless of the recipe). Traditionally their shape resembles a braid but they are also shaped into an 'S', or even a circle. Some koulourakia are flavoured with orange and vanilla, while others are with anise and ouzo. Milk, butter, and eggs are traditionally added, but often they are made with olive oil during Lent. And of course, some are topped with sesame seeds, while others are plain with an egg wash on top. Whatever version of koulourakia you eat, these biscuits are borderline addictive! Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies I have fond memories of making hundreds of them as a young girl with my mum every Easter. The house would fill with the smell of warm flavours, trays of koulourakia would be lined up waiting for the previous batch to be baked and then mum would fill containers with the baked biscuits in anticipation to hand out to every family that would visit during the lead-up to Easter. For the first time, I am so happy to share my gluten-free, dairy-free and egg-free version of my mum's olive oil koulourakia. These are not the traditional recipe she makes as that recipe includes butter, milk and eggs, but this is her Lenten recipe. I'm positive you will love them as much as we do and find yourself baking them all year round. Watch How To Make It IMPORTANT TO READ: ABOUT GLUTEN-FREE FLOUR Gluten-Free Flours, Weighing and "Feeling" the Dough Unfortunately, one gluten-free flour can vary quite a bit from another gluten-free flour based on its ingredients. For this reason, I recommend using a digital scale to measure the ingredients and then paying attention to how the dough feels once all ingredients have been combined. The dough should be soft, pliable and not too sticky or too dry. A sticky dough will not allow you to roll the dough between the palms of your hands and a dry dough will be crumbly, creating a dry cookie. Add one tablespoon of flour at a time if the dough is too sticky and more flour is needed. If the dough is too dry, then add only half a teaspoon of olive oil at a time until the desired consistency is reached. Do not overwork the dough as this will create a tougher cookie as well. Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies In this recipe, I have purposely used White Wings Gluten Free Self Raising Flour as it is a flour that is available in all states and in all supermarkets in Australia. It is not my first choice, but I used this purposefully, as I know everyone has access to it. Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Other Easter Recipes Ideas Easter Greek Lamb Roast Cheese Pie (Alevropita) Greek Salad Salt Cod Fritters (Palm Sunday Meal) PastryLess Spanakopita Hot Cross Bun Cake Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Gluten Free Koulourakia with Olive Oil Greek Easter Biscuits (Gluten Free and Dairy Free) Recipe updates 2025 Makes approximately 24-28 INGREDIENTS 350g + self-raising flour sifted (gluten-free) 120g almond flour 130g caster sugar (superfine white sugar) 120ml freshly squeezed orange juice, with pulp 80ml extra virgin olive oil 1 teaspoon vanilla extract 1/2 cup sesame seeds INSTRUCTIONS 1.Oven: Preheat your oven to 160°C for fan-forced or 180°C for conventional ovens (350°F) and line two baking trays with baking paper. 2.Combine ingredients: In  a large mixing bowl, whisk together extra virgin olive oil, freshly squeezed orange juice, vanilla extract, and caster sugar until well combined and then add the almond flour, and self-raising flour (begin with 350g) to the bowl. Using a rubber spatula, thoroughly combine the wet and dry ingredients, ensuring to scrape the sides and bottom of the bowl to incorporate everything evenly. 3. Kneading the dough: Once combined, gently knead the mixture for about a minute until it forms a soft and pliable dough that isn't too sticky (view video). If the dough is too sticky, gradually add flour, a tablespoon at a time, until desired consistency is achieved. Avoid over-drying the dough, as it will affect the texture of the koulourakia once baked and turn out too dry or floury). 4. Shaping Instructions: Divide the dough into portions of about 30g each, shaping them into balls of uniform size. Roll each ball between your hands to form a smooth ball and place them on the prepared baking trays. Take one ball at a time and roll it into a rope about 10cm long and 1.5cm wide. Fold the rope in half to form a 'U' shape, then twist the two halves together from the top to create a twisted braid shape. Place the shaped dough onto the baking tray, about 3cm apart. If the dough feels too sticky to roll on the bench, shape it first into a short, thick log. Roll this log gently in the sesame seeds to coat - this will reduce sticking and make it easier to handle . Transfer to the bench and continue rolling into a rope approximately 10 cm long. Optional: To coat the koulourakia with sesame seeds, sprinkle some sesame seeds on your working surface and roll the dough ropes over them to adhere. While you have the option to brush the koulourakia with egg wash, personally, I prefer to bake them without it. 5. Baking: Bake the koulourakia for 12 minutes, then rotate the trays between the top and bottom racks for even baking, and bake for another 12 minutes. Once baked, turn off the oven and allow the koulourakia to sit inside with the oven door partially open for 10 minutes. This step ensures a crunchy and harder texture. Once done, remove the koulourakia from the oven and allow them to cool down. Note 1:  It is optional to add half a teaspoon cinnamon as it enhances the flavour and I highly recommend it! Note 2: Since gluten-free flours behave differently and can be temperamental, you may need to add an extra tablespoon or two while kneading to achieve a dough consistency that’s smooth and not too sticky. Sometimes adding a little more fat like olive oil can also help with stickiness. Note 3: Make sure your hands are clean and lightly damp when rolling out the koulourakia dough, as this helps prevent sticking; halfway through, wash and lightly dry your hands again before continuing with the remaining dough. However, if the dough is sticky, lightly flour your hands with a little of the flour—just enough to handle it, not too much. Note 4: Store gluten-free koulourakia in an airtight container for up to 2 weeks. Depending on the brand of self-raising flour used, they may slightly change in texture over time. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube   Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Recipe and Photography Margaret Pahos for @CreateCookShare

Cooking white rice on the stovetop is far easier than most people think, and no rice cooker is required. With the right method, you’ll achieve perfectly cooked grains every time with a natural separated finish: light, and delicious, ready to accompany almost any meal. This simple technique works beautifully with Basmati rice, Jasmine rice, and long-grain white rice , helping you say goodbye to gummy or overcooked rice once and for all. Stovetop White Rice SHOULD YOU RINSE THE RICE? In Australia, we are quite fortunate that most Australian packaged rice is clean and well processed, meaning rinsing is not always necessary. Many cooks rinse rice to remove excess surface starch and impurities. If you do choose to rinse your rice (which I do suggest), the water ratio must be adjusted, as the grains absorb moisture during washing. Rice-to-water ratios: • Unrinsed rice: 1 cup rice to 2½ cups water • Rinsed rice: 1 cup rice to 2 cups water Serve rice with... Takeout Thai Basil Chicken Lemon and Garlic Butter Fish Roasted Boneless Leg of Lamb Satay Chicken with Manuka Honey Stuffed Baked Chicken Breast Honey Garlic Lamb with Pickled Cucumber Greek Lemon and Oregano Chicken Stovetop White Rice Stovetop White Rice Both rinsed and unrinsed methods are included below so you can cook either way confidently, however i personally prefer to rinse my rice or even soak for a few minutes. This method works for basmati rice, jasmine rice, and long-grain white rice. SERVES 3 PREPARATION TIME 5 minutes COOKING TIME 20 minutes INGREDIENTS 1½ cups basmati rice, jasmine rice, or long-grain white rice Boiling water (see ratios below) 1 teaspoon sea salt WATER RATIOS Unrinsed rice (Australian rice): 1 cup rice to 2½ cups water Rinsed rice: 1 cup rice to 2 cups water INSTRUCTIONS Prepare the rice Place the rice in a bowl and cover with water. Allow it to soak for 5 minutes so any impurities rise to the surface. Drain, then transfer to a sieve and rinse under cold running water until the water runs clear. Begin cooking Place the rice into a 18cm saucepan with the salt. Carefully pour in the correct amount of boiling water according to your chosen ratio and bring to a rapid boil over high heat. Boil uncovered Stir once, then boil uncovered for 5–6 minutes. Cooking time may vary slightly depending on stovetop strength. Continue cooking until most of the liquid has been absorbed and the surface of the rice looks bubbly with steam holes and slightly dry. Steam the rice Cover tightly with a lid, then turn the heat off completely, and leave undisturbed for 15 minutes. Do not lift the lid - the trapped steam finishes cooking the rice. Fluff and serve Remove the lid and gently fluff the rice using a fork or rice paddle to separate the grains before serving. NOTES This method works with basmati, jasmine, long-grain, and medium-grain white rice. Brown rice, Aborio and Medium Grain rice requires a different water ratio and cooking time. Fluffing the rice immediately after cooking releases excess steam and helps keep the grains light and separate. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Stovetop Cooked Rice Recipe and Photography Margaret Pahos for @CreateCookShare

Spanakorizo (Greek Spinach Rice) is a classic Greek one-pot meal made with tender spinach, fresh herbs, fluffy rice, and plenty of lemon. Creamy without cream and full of bright Mediterranean flavour, it’s a fast, nourishing recipe that’s ready in around 30 minutes. Serve it as a vegetarian main or an easy Greek side dish, finished with crumbled feta for extra richness. Greek Spinach Rice with Feta (Spanakorizo) The Story Behind the Recipe Spanakorizo – Greek Spinach Rice – was a staple in our home growing up, especially on busy evenings. My mum, a dedicated seamstress who spent countless hours at her sewing machine, would whip this up after work because it was fast, healthy, and packed with nutrition. As kids, we’d roll our eyes at the sight of it, but it always hit the table. Funny how things change – as an adult, I find myself making it all the time and loving every bite. While my mum kept it simple, feta was never part of the original. That’s a little indulgence we’ve added to make it our own. The feta transforms the dish, giving it the indulgent, familiar flavour of spanakopita without the fuss of making a pie. Watch How to Make It Greek Spinach Rice with Feta (Spanakorizo) Tips for Perfect Spanakorizo Use Fresh Spinach : Opt for fresh spinach over frozen for the best texture and flavour. Wash thoroughly to remove any grit. Choose the Right Rice : Basmati rice works beautifully for this recipe due to its light, fluffy texture. Make sure to rinse it well to remove excess starch. Warm Your Stock : Using hot vegetable stock or chicken broth helps the rice cook evenly and absorb flavour more efficiently. Don’t Over-Stir : Once the rice and liquid are added, avoid stirring during cooking to prevent it from turning mushy. Rest the Rice : After cooking, let the dish rest, covered, for a few minutes. This allows the rice to fully absorb the flavours and steam to finish the cooking process. Add Lemon and Feta Last : A drizzle of fresh lemon juice and crumbled feta just before serving brightens the dish and adds a creamy, tangy finish. Make It Your Own : Feel free to customize! Add a handful of chopped green onions or a sprinkle of red chili flakes for extra flavor. Serve Hot or Cold : While delicious warm, Spanakorizo is equally good served at room temperature or chilled, making it perfect for meal prep or picnics. Pair It Up : Serve as a main dish with a side of crusty bread and olives, or enjoy it as a side to grilled chicken, fish, or lamb. Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or water to bring it back to life. English Spinach (Australian) Meal Prep Tips for Spanakorizo Make Ahead : Spanakorizo is perfect for meal prep because it stores well and tastes even better the next day as the flavours meld. Double the Batch : Cook a larger portion to save time later. It can be divided into individual servings for lunches or dinners throughout the week. Greek Spinach Rice with Feta (Spanakorizo) What to Serve with Spanakorizo Roasted Lamb Pieces in a Pocket Roasted Boneless Leg of Lamb Juicy Beef Kafta Lemon Garlic Chicken One-Pan Lamb Cutlets Halloumi Greek Spinach Rice with Feta (Spanakorizo) Greek Spinach Rice with Feta (Spanakorizo) Serves 2-3 as a main Prep: 10 minutes Cook: 20 minutes INGREDIENTS Spanakorizo: 1 large brown onion, diced 1 leek, outer leaves removed, quartered lengthwise and finely chopped 1 bunch (300g) English spinach, washed and roughly chopped ¼ cup fresh dill, finely chopped ¼ cup parsley, finely chopped ¼ cup extra virgin olive oil 1 cup basmati rice, rinsed (or long grain) 2 ½ cups vegetable stock or water, heated sea salt to taste and freshly ground black pepper Garnish: Extra virgin olive oil Fresh lemon juice Feta cheese, crumbled (approx. 150g) - vegan or dairy free alternative is optional INSTRUCTIONS Sauté the Aromatics:  In a large pot, heat the olive oil over medium heat. Add the onion and leek, and sauté until softened and translucent, about 3-4 minutes. Wilt the Spinach:  Add the spinach to the pot and cook for a few minutes until wilted, stirring occasionally to combine with the onion and leek. Add Rice and Seasonings:  Stir in the rice, parsley, dill, salt, and pepper. Pour in the hot vegetable stock or water and stir well to combine. Cook Without Stirring: Reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes, or until most of the liquid is absorbed. Avoid stirring during this time, as it will help the rice cook evenly. Rest and Fluff:  Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Serve and Garnish:  Before serving, add an extra drizzle of olive oil, a very good squeeze of fresh lemon juice and spread the crumbled feta. Divide and serve in shallow bowls. Enjoy hot, at room temperature or even cold out of the fridge. This dish can be enjoyed as a main meal or as a flavourful side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Greek Spinach Rice with Feta (Spanakorizo) Margaret Pahos @CreateCookShare

Roasted Cauliflower and Chickpea Salad with Halloumi, is the salad you need at your next family gathering. It's a flavour-packed and nutritious dish, that brings together the earthy goodness of roasted cauliflower, protein-packed chickpeas, and the savoury richness of halloumi cheese, all coated in a creamy Dijon-lemon vinegarette. Let's Begin! Roasted Cauliflower and Chickpea Salad with Halloumi, gluten-free Why make this salad? To begin, fresh cauliflower florets and chickpeas are tossed in olive oil, herbs, and spices and roasted until they achieve a golden-brown colour and a slightly crispy texture. However, the star of this dish, halloumi cheese, is then sliced, diced, and pan-fried until it develops a golden-brown crust while maintaining a deliciously gooey interior. The finishing touch, the salad is tossed with a zesty dressing that brings all the components together. A simple vinaigrette made with olive oil, lemon juice, Dijon mustard, and honey, that balances the richness of the halloumi and enhances the overall palate of the salad. Watch How to Make It It's perfect for Meal Prep too! Yes, Roasted Cauliflower and Chickpea Salad with Halloumi can be a great option for meal prep. It's a versatile dish that holds up well when prepared in advance, and it can be enjoyed cold or at room temperature. Simply prepare the dressing separately and store it in a small container. Add the dressing to the salad just before eating to avoid the salad becoming soggy. PLUS! Store the roasted cauliflower, chickpeas, halloumi, and salad greens in separate airtight containers to keep them fresh. This allows you to assemble the salad easily and control portion sizes. Other Recipes you will Love Harissa Whole Baked Cauliflower Kung Pao Cauliflower Bake Roasted Cauliflower with Sweet Thai Sauce Cauliflower Tabouli All SALAD and SIDE Dishes Roasted Cauliflower and Chickpea Salad with Halloumi, gluten-free Roasted Cauliflower and Chickpea Salad with Halloumi Serves 8 as a side salad Prep Time: 15 minutes Cooking Time: 30 minutes INGREDIENTS Halloumi and Salad: 400g halloumi, cut into diced pieces (for vegan alternatives use vegan halloumi or firm tofu) 1 large coz lettuce, cut into chunks 1 small cauliflower, broken into florets 400g canned chickpeas, rinsed and drained 1 red onion, sliced ½ cup parsley leaves ½ cup dill, chopped ½ cup pecans, chopped (or walnuts) 2 tablespoons extra virgin olive oil 1 tablespoon ground oregano 1 teaspoon garlic powder Sea salt and cracked pepper Dressing: 3 tablespoons extra virgin olive oil 4 tablespoons lemon juice 1 tablespoon runny honey 2 teaspoons Dijon mustard Sea salt and freshly cracked pepper INSTRUCTIONS 1. Preheat the oven: Preheat oven to 210°C fan forced and line a large baking tray with baking paper. 2. Prepare and bake the cauliflower and chickpeas: Remove the outer leaves of the cauliflower and cut into small florets. Place it onto the baking tray along with the chickpeas. Drizzle with the olive oil and season with garlic powder, ground oregano, sea salt, and pepper. Toss to evenly coat and spread across the baking tray in a single layer. Bake in the preheated oven for 25-30 minutes or until they begin to golden and the chickpeas are starting to crisp. 3. Prepare the salad and pecans: Chop and slice the lettuce, onion, parsley, and dill and roughly chop the pecans. 4. Prepare the dressing: In a jar, add the olive oil, lemon juice, honey, Dijon mustard, sea salt and pepper. Close the lid and shake well until combined. 5. Fry the halloumi: Lightly spray the frying pan with olive oil and over high heat, fry the halloumi. At first, it should release liquid, then once the liquid evaporates, it should begin to go golden. Cook for 2-3 minutes, turning a couple of times, then remove from the heat. 6. Assemble the salad: In a large bowl, combine the lettuce, cauliflower, chickpeas, onion, parsley, dill, pecans and halloumi. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Roasted Cauliflower and Chickpea Salad with Halloumi, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

Lemon and Basil Gnocchi is a gluten-free dish bursting with flavour, ready in under 30 minutes. Think soft gnocchi tossed in a buttery lemon sauce, sautéed zucchini, fresh basil, and gooey mozzarella. Bright, creamy, and irresistibly moreish, it’s the perfect balance of fresh summer vibes and comforting indulgence. Let's get cooking! Lemon and Basil Gnocchi (gluten-free) There's something magical about a dish that’s both light and comforting, and Lemon and Basil Gnocchi strikes that balance beautifully. Whether you're looking for a weeknight dinner idea or something special to share with loved ones, this recipe delivers in every way. It combines the comfort of traditional European flavours with a bright, summery twist, making it a go-to meal for any season. Plus, with its family-friendly ingredients and smooth, luscious texture, it's bound to become a new favourite. Get ready to fall in love with Lemon and Basil Gnocchi—a dish that celebrates fresh, simple ingredients while making dinner a breeze. One bite, and you’ll see why it’s the perfect blend of comfort and elegance. Watch How to Make It The Story Behind this Recipe This recipe holds a special place in my heart. Years ago, I visited my friend’s family, the first gluten-free household I’d ever met. Her Italian mother, with her thick accent and endless warmth, introduced me to this dish. Watching her effortlessly toss gnocchi with zucchini and basil left a lasting impression. Recently, the memory resurfaced, and I knew I had to recreate it. Lemon and Basil Gnocchi (gluten-free) Other Gnocchi Recipes you'll LOVE Crispy Gnocchi Tray Bake with Bocconcini Salmon with Gnocchi in a Creamy Tomato Sauce Gnocchi and Salmon Tray Bake Lemon and Basil Gnocchi (gluten-free) Lemon and Basil Gnocchi (gluten-free) Serves 2-3 Prep: 10 minutes Cook: 20minutes INGREDIENTS 500g gluten-free potato gnocchi 30g salted butter 2 tablespoons (30mls) extra-virgin olive oil, plus extra for drizzling 2 large zucchini, thinly sliced (mandolin or sharp knife recommended) 60g baby spinach leaves 2-3 tablespoons (40mls) fresh lemon juice ½ cup freshly grated Parmesan cheese, plus extra Zest of a large lemon ½ cup fresh basil leaves, roughly torn + extra 1 ball (200g) fresh mozzarella, torn into pieces Sea salt Cracked pepper *use vegan alternatives for dairy free INSTRUCTIONS Sauté the Zucchini:  In a wide pan over medium heat, melt the butter with the olive oil. Add the zucchini slices, season with salt and pepper and cook for 3 minutes until they slightly soften. Stir occasionally to ensure even cooking. Cook the Gnocchi:  While the zucchini is cooking, bring a pot of salted water to a boil. Add the gnocchi and cook until it floats to the surface (about 2-3 minutes), then remove from the water and set aside. Reserve ½ cup of the cooking water before draining. Prepare the Sauce:  To the pan with zucchini, add the baby spinach, and lemon juice. Pour in the reserved gnocchi cooking water, stir, then add the cooked gnocchi directly into the pan. Toss everything together until the spinach begins to wilt, and the sauce lightly coats the gnocchi. Finish with Fresh Flavours:  Remove the pan from the heat, then add the lemon zest, and the parmesan cheese. Gently toss, to combine, then scatter the basil leaves and torn pieces of fresh mozzarella and cover the pan for 2 minutes to let the flavours meld. Serve and Garnish: Divide the gnocchi mixture among bowls, topping each with extra cracked pepper and another drizzle of olive oil. Serve immediately for the best flavour and texture. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Lemon and Basil Gnocchi (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

Golden chicken tenderloins coated in pistachio dukkah and finished with a squeeze of lime or lemon. This is one of those simple, go-to recipes that comes together quickly with just a handful of ingredients, delivering big flavour with minimal effort. 3-Ingredient Dukkah Chicken Tenderloins Why This 3 Ingredient Chicken Dukkah Works This recipe works because each ingredient has a clear role. The dukkah brings crunch, warmth, and depth from the nuts and spices, while the chicken stays juicy and tender as it cooks. A light coating of oil helps everything bind together and caramelise in the oven, creating that golden, flavour-packed crust. It’s simple, but it doesn’t feel basic. Every bite has texture, salt, and richness, proving you don’t need a long ingredient list to make something seriously good. How This Recipe Came About This was one of those meals that came together without overthinking it. Just opening the pantry, seeing what’s there, and trusting it’ll work. Dukkah sitting on the shelf, chicken in the fridge, and that was enough. No big plan, no long prep. Just something quick that turned into one of those recipes you make once… and then keep coming back to. Meal Prep Tips for 3 Ingredient Dukkah Chicken Tenderloins This is a great recipe to prep ahead and have ready for the week. The chicken holds its flavour and texture well, making it easy to use across multiple meals. Cook the chicken as per the recipe, then allow it to cool completely before storing in an airtight container in the fridge for up to 3 days. You can slice or shred it and use it in wraps, bowls, or salads. It’s especially good tossed through leafy greens with a simple dressing, or layered into a flatbread with yoghurt and fresh herbs. To reheat, warm gently in a pan, airfyer or microwave, or enjoy it cold straight from the fridge for a quick, no-fuss option. Watch How to make 3 Ingredient Dukkah Chicken Tenderloins FAQ: 3 Ingredient Dukkah Chicken Tenderloins Can I use chicken breast instead of tenderloins? Yes. Slice chicken breast into strips similar in size so they cook evenly. What is dukkah? Dukkah is a blend of nuts, seeds, and spices. It adds texture and flavour. Pistachio and thyme works beautifully in this recipe. Is this recipe gluten-free? Yes, as long as your dukkah is gluten-free and you serve it with gluten-free bread or sides. Can I bake this instead of frying? Yes. Bake at 200°C (fan 180°C) for 15–18 minutes, or until cooked through. Can I air fry the chicken? Absolutely. Air fry at 180°C for 10–12 minutes, turning halfway. Do I have to use lime? No. Lime or lemon is optional, but it lifts the flavour and balances the richness. How do I know when the chicken is cooked? The chicken should be golden on the outside and cooked through in the centre (no pink). Can I make this ahead of time? Best served fresh, but you can cook ahead and reheat gently in the microwave. What else can I serve this with? It’s great in gluten-free pita with garlic sauce and rocket, or served with a simple salad or rice. Can I use a different dukkah flavour? Yes, any dukkah works. Almond, hazelnut, or classic blends all pair well with chicken. What to Pair with Dukkah Chicken Tenderloins Stovetop Rice Quinoa Silverbeet, Beetroot and Goat's Feta Salad Spinach Rice Lettuce Salad 3-Ingredient Dukkah Chicken Tenderloins 3-Ingredient Dukkah Chicken Tenderloins Serves:  3–4 Prep time:  3 minutes Cook time:  12 minutes (cooked in 2 batches) INGREDIENTS 600g chicken tenderloins (approx. 10 pieces) 50g dukkah (I used pistachio and thyme dukkah) Juice of ½ lime or lemon (optional) Olive oil or cooking oil, for frying INSTRUCTIONS Prepare the chicken: Place the chicken tenderloins onto a plate. Sprinkle half of the dukkah over the top, press lightly, then turn and coat the other side with the remaining dukkah. Cook the chicken: Heat a good amount of olive oil in a pan over medium heat. Cook the chicken tenderloins for approximately 3 minutes on each side, or until golden and cooked through. Serve: Transfer to a serving platter and squeeze over lime or lemon juice, if using. Air Fryer Option (Optional) You can easily cook this chicken in the air fryer for a quicker, extra crispy result. Preheat the air fryer to 180°C . Lightly spray or brush the chicken with oil, then coat well in the dukkah, pressing it on so it sticks. Place the chicken in the air fryer basket in a single layer (don’t overcrowd). Lightly spray the top with a little more oil as this helps the dukkah turn golden and crisp. Cook for 14–18 minutes , turning halfway through, until the chicken is cooked through and golden on the outside. Rest for a few minutes before serving. Ways to Serve: We love tp serve in warmed gluten-free pita bread with garlic sauce and rocket for an easy, flavour-packed meal. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube   3-Ingredient Dukkah Chicken Tenderloins Margaret Pahos @CreateCookShare

Revised 2025 (original 27/3/18) This Easy Greek Lamb Roast "Kleftiko" is a melt-in-your-mouth, slow-cooked lamb recipe with just 10 minutes of preparation. Infused with garlic, lemon, and traditional herbs, it’s a simple, foolproof way to create tender, flavour-packed lamb every time. Easy Easter Greek Lamb Roast There’s something about a slow-cooked lamb that instantly feels like a celebration. This is the kind of recipe you put in the oven and let it quietly do its thing while everything else comes together around you. No stress, no overthinking, just simple ingredients, cooked properly. This kleftiko-style lamb is all about keeping things as they should be. Garlic, lemon, oregano, and time. Wrapped and cooked slowly, the lamb becomes incredibly tender, soaking up every bit of flavour until it quite literally falls apart. It’s the kind of dish that brings people to the table without needing to say much. Serve it with my Rosemary & Garlic Potatoes and Tzatziki dip, and you’ve got something that feels both effortless and special, exactly what Easter cooking should be. Easy Easter Greek Lamb Roast A little history about "Kleftiko" Greek Lamb Roast: Greek Easter and lamb go hand in hand and it’s simply not Easter without it. While the way it’s cooked can vary from region to region, the foundations never change: salt, garlic, herbs, and plenty of lemon. Traditionally, lamb was cooked on the spit for hours, slowly turning over coals. It was a ritual as much as a meal and something that brought everyone together. But these days, that kind of cooking isn’t always practical, which is where this method comes in. This recipe is inspired by kleftiko , one of Greece’s most iconic ways of cooking lamb. The name comes from the kleftes - mountain rebels who would cook stolen meat in sealed underground pits to trap the heat, smoke, and aroma, keeping it hidden. The result? Meat that was incredibly tender, full of flavour, and effortlessly cooked. That same idea is what makes this recipe so special. The lamb is wrapped tightly and slow-cooked in its own parcel, allowing all the garlic, lemon, and herbs to fully absorb into the meat. No complicated steps, no unnecessary ingredients, just a simple method that delivers every time. It’s the way I’ve been cooking lamb for years now, and it’s become our go-to for Easter and beyond... Easy Easter Greek Lamb Roast Watch How to Make Easy Greek Lamb Roast Easy Easter Greek Lamb Roast The perfect side dish to Easy Greek Lamb Roast Greek Salad Greek Tomato Salad with Foccacia Croutons Tzatziki Maroulosalata (Lettuce and Feta Salad) Rosemary and Garlic Potatoes Mediterranean Fried Rice Easy Easter Greek Lamb Roast Easy Easter Greek Lamb Roast, gluten-free Revised 2025 Serves 6-8 Prep 10 minutes Cook 4 hours Lamb: 2- 2½ kg shoulder of lamb bone in 3 large cloves of garlic, minced 2 x 15cm rosemary sprigs, leaves removed and chopped 2 teaspoons dried Greek oregano 1½ teaspoon sea salt ½ teaspoon black pepper 1 teaspoon paprika 1 teaspoon onion powder Juice of 1 lemon (about ¼ cup) + extra lemon juice Link to ROSEMARY AND GARLIC POTATOES Note! Start preparing the potatoes a little over an one hour before the lamb is ready - once the lamb has been roasting for 3 hours. INSTRUCTIONS 1. Prepare the oven and tray: Preheat the oven to 180°C fan-forced / 200°C conventional / 400°F. Have a large baking tray ready, big enough to fit the lamb comfortably. 2. Layer the foil and baking paper: On a clean bench, lay out two long pieces of foil in a cross shape. Then, layer two long pieces of baking paper over the foil, also in a cross shape. This will form the base to wrap your lamb parcel. Place the lamb in the center where the layers overlap. 3. Prepare the lamb and marinade: Pat the lamb dry with paper towel. Using a sharp knife, make 6–8 small incisions on the top side of the lamb. In a bowl, combine the fresh herbs, spices, and lemon juice to form a paste. Rub the mixture all over the lamb, pressing it into the cuts to help the flavours infuse. 4. Wrap and roast: Fold the baking paper over the lamb to enclose it, then wrap tightly with the foil to form a sealed parcel. Transfer to the baking tray and roast for 4 hours. Once the lamb is roasted, squeeze the juice of half a lemon over the lamb, then serve immediately. 5. Optional crispy top: If you prefer a crispy top on your lamb, after 4 hours, carefully open the foil and baking paper to expose the top. Place the lamb back in the oven for a further 10 minutes to allow the surface to brown and crisp up. Otherwise, you can skip this step, as I personally don’t do it. 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   Easy Easter Greek Lamb Roast Original Recipe 2018 Easter Greek Lamb Roast Easy Easter Greek Lamb Roast Lamb wrapped like a parcel Golden Cooked Greek Lamb Margaret Pahos @CreateCookShare

Perfectly cooked Chicken Skewers with the most flavourful Manuka Honey Satay Sauce and fragrant Rice. You just may find yourself making this recipe on repeat as it is simple to make and the flavour rewards are spectacular! Helpful Tips ABOUT THIS RECIPE AND ITS INGREDIENTS: In addition to being delicious, I find this meal to be healthy . I use chicken tenderloins which are from the chicken breast and instead of using sugar, I have substituted it with Manuka Honey. For my Satay Sauce , I have combined peanut butter with soy sauce, red curry paste, lime and Manuka Honey. Now, you will have to trust me on this one. The curry gives this meal a real Indonesian flavour, the kind you taste from a restaurant and it is spectacular. Manuka Honey is native to New Zealand. Its antibacterial properties is what sets it apart from traditional honey. Additionally, it has antiviral, anti-inflammatory, and antioxidant effects. TIPS AND VARIATIONS: What skewers should I use? If you're using wooden skewers for your chicken satay, soak the wooden skewers in water for an hour beforehand, so they're less likely to burn. How long should I marinate the chicken? You can marinate the chicken for 20 minutes and for up to 5 hours. Can I use a different cut of chicken? You can use chicken breast or even the chicken thigh fillet. You will just need to change the cooking time depending on the cut and thickness of the meat. What else can I serve these Chicken skewers with? Other than the rice, you can add or swap it for steamed vegetables, an Asian style salad, or even cauliflower rice. There is an Asian salad my family loves to pair it with here: https://www.createcookshare.com/single-post/crispy-noodle-salad-in-a-jar-with-quinoa - just serve it on a bowl instead of making it for meal prep in a jar. Can I store the leftovers? Definitely! Keep any leftovers in an airtight container in the fridge and store them for up to 3 days. Reheat well before serving. HOW TO MAKE THIS RECIPE To make this recipe is pretty straightforward. Marinade the chicken and in meantime cook your rice. You can choose to cook it on the stovetop, in a rice cooker, or buy ready-made microwave rice. Then prepare the satay sauce by combining the ingredients and heating, so they can blend and combine well together. Finally, cook the skewers over a grill or pan and bring it together. Watch How to Make It Other Chicken Recipes Miso Honey Chicken with Pickled Cucumber https://www.createcookshare.com/single-post/miso-honey-chicken-with-pickled-cucumber Chicken Provençal with Olives and Artichokes https://www.createcookshare.com/single-post/chicken-proven%C3%A7al-with-olives-and-artichokes Chicken and Halloumi Tray Bake https://www.createcookshare.com/single-post/chicken-and-haloumi-tray-bake Spaghetti with Chicken in Red Sauce https://www.createcookshare.com/single-post/spaghetti-with-chicken-in-red-sauce-aka-makaronia-me-kokkinisti-kota Easy Chicken Curry Soup https://www.createcookshare.com/single-post/easy-chicken-curry-soup 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 Satay Chicken with Manuka Honey and Jasmine Rice Serves 4 Prep Time: 20 minutes Cooking Time: 20 minutes INGREDIENTS: Chicken Marinade: 800g chicken tenderloins, approx. 12 pieces 250ml coconut milk, canned 1 tablespoon red curry paste ½ teaspoon salt ½ teaspoon pepper 12 skewers Satay Sauce: 150g peanut butter 150ml water 2 tablespoons Manuka honey 2 tablespoons red curry paste 3 tablespoons lime juice 1 teaspoon tamari soy sauce Rice: 1 cup Jasmin rice 2 cups boiling water 1 teaspoon salt To Serve: Crushed peanuts Wedges of lime Sliced chilli Fresh coriander leaves METHOD: 1. Soak skewers in water for at least 10 minutes to prevent burning. 2. Combine the coconut milk, red curry paste, salt, pepper the chicken to marinade. Coat well, cover, and refrigerate for 20 minutes. 3. In the meantime, cook the rice. Place rice and salt into a 20cm diameter pot. Add boiling water and bring to a boil. Once it begins to boil, reduce to low heat and simmer for 6 minutes, without the lid on. When the majority of the liquid has been absorbed and the surface of the rice is bubbly, place the lid on, and then turn off the heat, and allow it to steam for 15 minutes. Do not lift the lid to check. Fluff using a rice paddle or fork and serve. 4. Next prepare the sauce. Add to a saucepan the satay sauce ingredients and over medium heat bring to a simmer. Stir occasionally for 3 minutes or until forms a slightly thick sauce. Turn off heat, cover to keep warm, and set aside. 5. Thread chicken tenderloins onto skewers. Heat a tablespoon of oil on a grilled pan and over high heat cook for 3 minutes on each side or until golden. 6. Serve the rice between plates, top with satay skewers and drizzle with plenty of satay sauce (if the sauce has thickened, add a tablespoon of boiling water and stir). Top with crushed peanuts, chili, coriander and wedges of lime.

Dakos is a traditional Cretan dish made with crisp bread topped with grated tomato, extra virgin olive oil, feta and oregano. This gluten-free version uses toasted wholemeal bread that soaks up all those beautiful tomato juices. Dakos Recipe (Greek Tomato & Feta Salad) The Story Behind Dakos In Greece, bread is rarely wasted. Even the last slices at the end of a loaf always find a purpose, and in Crete those humble pieces of bread become one of the island’s most beloved dishes - Dakos. Traditionally, Dakos is made with Cretan barley rusks, a twice-baked bread that is intentionally dry. The rusks soften just slightly when topped with grated ripe tomatoes and generous olive oil, absorbing all the juices while still holding their texture. The result is a dish that is simple, rustic and full of flavour. At its heart, Dakos celebrates the Mediterranean way of cooking; beautiful ingredients used simply. Tomatoes, olive oil, feta, olives and oregano come together to create something far greater than the sum of its parts. There is also something deeply comforting about the dish. It reminds us that some of the best meals come from not wasting what we already have . A few slices of bread, ripe tomatoes and good olive oil are all it takes. For those who follow a gluten-free diet, traditional barley rusks are not suitable. By toasting gluten-free bread  until crisp, it behaves much like a rusk, sturdy enough to hold the toppings while soaking up all those rich tomato juices. The result is a dish that stays true to the spirit of Dakos while making it accessible to everyone. Dakos Recipe (Greek Tomato & Feta Salad) Helpful Tips for Making Dakos Use very ripe tomatoes The flavour of Dakos depends heavily on the tomatoes. Choose ripe, juicy tomatoes for the best result. Grate the tomato rather than chopping it Grating releases all the juices, which helps soften the bread and creates the signature texture of the dish. Toast the bread until quite crisp Dakos works best when the bread is dry enough to absorb the tomato juices without falling apart. Season the tomato first Mix the grated tomato with olive oil and salt before adding it to the bread. This brings out the flavour and creates a simple dressing. Assemble just before serving Dakos should be eaten soon after assembling , so the bread softens slightly but still holds its shape. Watch How to Make Dakos Frequently Asked Questions What is Dakos? Dakos is a traditional Cretan dish made with barley rusks topped with grated tomato, olive oil, feta or mizithra cheese, and oregano. Why is the bread dry? The dry bread absorbs the tomato juices and olive oil while still maintaining structure. This is what gives Dakos its unique texture. Can dakos be made gluten-free? Yes. Toasted gluten-free bread can be used in place of traditional barley rusks. When toasted until crisp, it behaves similarly. What cheese is traditionally used for dakos? In Crete, Dakos is often topped with mizithra , a fresh Greek cheese. Feta is a common and widely loved alternative. Can I add other toppings? Many variations include olives, capers, or thinly sliced onion. The base flavours, however, remain tomato, olive oil and cheese. Dakos Recipe (Greek Tomato & Feta Salad) Gluten Free Dakos Recipe (Greek Tomato & Feta Salad) Preparation Time: 10 minutes Cooking Time: 16 minutes Serves 2   INGREDIENTS 4 slices Wholemeal bread, gluten-free 2 extra-large ripe tomatoes 4 tablespoons extra virgin olive oil (extra if needed) 2 teaspoons dried Greek oregano 150 g feta, crumbled 12 Kalamata olives 12 small capers or 8 caperberries ½ small red onion, thinly sliced Sea salt and pepper   INSTRUCTIONS 1. Dry the bread – air fryer method Place the bread slices in the air fryer basket in a single layer. Cook at 160°C for 7 minutes, then turn over and cook for a further 7minutes to dry the bread so it behaves like a traditional rusk. 2. Dry the bread – oven method Preheat the oven to 170°C. Place the bread slices directly on the oven rack or on a baking tray and bake for 15 minutes, turning halfway through, until crisp and lightly dried. 3. Prepare the tomato Cut a thin slice from the bottom of the tomato. Hold the tomato against the coarse side of a box grater and grate into a bowl. Continue grating until you reach the skin and the core where the tomato was attached to the plant. Discard the remaining skin. Add 2 tablespoons of the extra virgin olive oil and a good pinch of sea salt to the grated tomato. Stir gently to combine. 4. Prepare the bread Cut each slice of toast diagonally into two triangles. Arrange four pieces of toast on each plate, slightly overlapping. 5. Add the tomato Spoon the grated tomato mixture evenly over the bread, allowing the juices to soak into the dried toast. 6. Add the toppings Scatter over the crumbled feta, sliced red onion, capers and Kalamata olives. 7. Finish the Dakos Sprinkle with the dried oregano and season lightly with sea salt and freshly ground black pepper. Drizzle over the remaining 2 tablespoons of extra virgin olive oil and serve immediately, allowing the tomato juices to soften the bread slightly while keeping its rustic texture. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Dakos Recipe (Greek Tomato & Feta Salad) Margaret Pahos @CreateCookShare