This 'Steamed' Fish in Oyster Sauce is a waterless way to steam-cook fish. All you need is a handful of ingredients and a pan with a lid. The fish becomes tender and flaky and the oyster sauce enhances its flavour. It is ready in less than 15 minutes and when served with rice and Asian greens, it's an impressive-looking dish. Let's begin! What is 'Waterless' Steaming? The term waterless steaming is the opposite of traditional steaming. In traditional steaming, there is a pot of boiling water that produces steam to cook the food. In waterless steaming, the water is absent. Instead, the liquid in the food itself is dispersed and the food steams itself. The food remains moist and the flavour is retained, creating a juicy and flavourful meal. Watch How to Make It How do you make Steamed Fish in Oyster Sauce? These are the steps taken to cook the rice, fish and bok choy, all within 30 minutes. First, make sure you have all your ingredients prepared and in front of you. 1. Cook the Rice: If you are going to cook the rice from scratch (alternatively you can use microwave-ready rice), then this would be the first step. To make my rice, it needs 5 minutes boiling and 15 minutes steaming time. During the time the rice is steaming, you can cook the fish and bok choy. Recipe for RICE. 2. Combine the marinade: Combine the ingredients for the marinade in a wide bowl that will fit the fish. Place the fish into the bowl and turn the fish over to coat both sides. While this is marinating, cook the bok choy. 3. Cook the Bok Choy: Add to a pan or wok the vegetable oil and cook the garlic before adding the remaining ingredients. Stir fry over high heat for 2-3 minutes, then remove from heat and serve on a platter. 4. Cook the Fish: Saute the onion and garlic and then place the fish over the onions. The fish does not touch the pan directly. Pour over the marinade and "Shaoxing Wine" and place the lid onto the pan. Steam for a few minutes. Do not remove the lid. Check if the fish has been cooked and garnish with sesame seeds and green onions. 5. Bring it together: Serve in shallow bowls. Place the rice first, then top with the bok choy and fish. Serve immediately. Helpful Tips What type of fish should I use? Choose a firm but flaky fish such as seabass, snapper, cod, bream, barramundi or ocean perch. The best source of fresh fish fillets is from your local fish market. Do not use tuna or swordfish as it dries out and avoid oily fish like salmon and trout. Can I use Shaoxing Wine if I'm NOT on a Gluten Free diet? Yes! Traditionally Shaoxing Wine is used for this recipe, however, since there is wheat present in Shaoxing Wine, I have come up with an alternative for those on a gluten-free diet. Instead of Shaoxing Wine, simply combine 1 tablespoon of balsamic vinegar, 1 tablespoon of rice wine vinegar and 1 teaspoon of fine (caster) sugar. Other Fish and Seafood Recipes Lemon and Garlic Butter Fish Honey and Walnut 'Baklava' Fish Spaghetti Marinara in Coconut Milk Prawn Saganaki with chilli and thyme Salmon with Bruscetta Salad Seafood Chowder with Coconut Cream All other Seafood Recipes And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret 'Steamed' Fish in Oyster Sauce Serves 4 Prep 15 minutes Cooking 15 minutes (extra time for rice and bok choy) INGREDIENTS: Fish: 4x 180g pieces of firm white fish fillets, (seabass, snapper, cod or barramundi) 4 green onions, sliced on the diagonal 1 large brown onion, thinly sliced 4 garlic cloves, sliced 2 tablespoons "Shaoxing Wine" (as traditional Shaoxing Wine is not gluten-free, the alternative is to use 1 tablespoon balsamic vinegar, 1 tablespoon rice wine vinegar and 1 teaspoon fine sugar) 3 tablespoons cooking oil Marinade: 1 teaspoon salt 2 tablespoons Chang’s GF Tamari Light Soy Sauce* 4 tablespoons Chang’s GF Oyster Sauce* 2 teaspoons GF corn flour / corn starch Freshly cracked black pepper to taste INSTRUCTIONS: 1. Combine the ingredients of the marinade in a bowl, and place the fish fillets in the marinade, making sure all sides are coated well. Allow marinating for 15 minutes, turning over halfway through. (During this time, cook the Garlic and Soy Bok Chok Choy - recipe below) 2. Place on the stovetop flat bottom saucepan and heat before adding the oil, brown onion and garlic. Stir fry for 1 minute. 3. Place the fish fillets into the pan, on top of the onion and garlic, and pour the marinade and Shaoxing Wine over the top. Place the lid, reduce heat to low and ‘steam’ cook for 5 minutes. Remove from heat, do not lift the lid, and allow sitting for a further 3 minutes. 4. Using a fork, check if the fish has been cooked. Place the fork, at an angle at the thickest point, and twist gently. The fish will flake easily when it is done and it will lose its raw appearance. 5. Once cooked, garnish with the green onions, remove from the pan and serve alongside steamed rice and/ or Garlic and Soy Bok Choy. Optional: add extra flavour and sprinkle chilli flakes or slices of fresh chilli. Click here for Rice Recipe Garlic and Soy Bok Choy Serves 4 Prep 5 minutes Cooking 5 minutes INGREDIENTS: 2 tablespoons vegetable oil 6 garlic cloves, slices 8 baby bok choy, sliced in quarters 2 tablespoons Chang’s GF Tamari Soy Sauce* 1 tablespoon Chang’s GF Sesame Oil* INSTRUCTIONS: 1. Add to a wok the vegetable oil and heat. Add the garlic and stir fry for 1 minute. 2. Add the bok choy, Tamari Soy Sauce and Sesame Oil and toss to coat. Cook for 2 minutes over high heat. Season with freshly cracked pepper and optional sesame seeds. 3. Remove from heat and serve. * Chang's Asian Food is a third-generation Australian-owned family business with a large range of gluten-free noodles and sauces. The combination of being Australian-owned and coeliac-safe makes me highly recommend this company for Asian cooking. This is not a sponsored ad. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok

My Mediterranean Beans on Toast is a flavour bomb that is deliciously healthy, gluten-free, and vegan. The creamy butter beans and sweet cherry tomatoes marry perfectly with the flavours of garlic, oregano, paprika, and fresh basil. It's a full-flavoured recipe that is ready in only 10 minutes. Store-bought baked beans can be heavy, sweet, and quite unhealthy in comparison to this homemade Mediterranean version that is light, naturally sweetened, healthy, and fresh tasting. It's perfectly satisfying for any meal of the day including breakfast, lunch, or even dinner! Watch How to Make It What to Serve it With These Mediterranean Beans pair perfectly with toasted bread, however, they are so versatile that they can also be served with: Any style of gluten-free bread including focaccia or baguette Sausages or Steak Fried eggs and Mushrooms Fries or Baked Potatoes Baked or Steamed Vegetables Rice or Quinoa Roasted Lamb On their own! Mediterranean Beans on Toast Serves 4 Prep 5 minutes Cook 10 minutes INGREDIENTS 4 servings of gluten-free focaccia bread, toasted or grilled 2 x 400g cans of butter beans, drained and rinsed 2 punnets cherry tomatoes 1 brown onion, sliced 4 garlic cloves, finely grated or minced ¼ cup extra virgin olive oil 1 teaspoon dried Greek oregano ½ teaspoon sweet paprika 1 cup fresh basil leaves Sea salt and pepper, a generous amount To Garnish Additional Option: Freshly grated parmesan cheese Crumbled Greek feta Dairy-free alternative Juice of fresh lemon INSTRUCTIONS 1. Heat the extra virgin olive oil in a wide frying pan, and add the onions. Sauté for 1 minute, stirring continuously. 2. Add the tomatoes and garlic. Reduce heat to medium and gently stir for a further 2 minutes. 3. Add the beans, oregano, paprika, sea salt, and pepper and stir to evenly coat all ingredients. Place the lid on the frying pan and gently simmer for 3 minutes. In the meantime, toast the focaccia (or optional to serve over steamed rice). 4. Remove from heat and stir through the basil leaves and choice of cheese. 5. Either serve into a large dish, over toasted focaccia, or over steamed rice. Drizzle over the top extra virgin olive oil and a squeeze of lemon juice (optional) and enjoy.

This healthier twist on a classic Chinese dish makes my Kung Pao Cauliflower Bake perfect for the whole family. It's a blend of baked cauliflower and capsicum tossed in a sweet and sticky Kung Pao Sauce. It's nutrient-packed, mouth-watering, and the perfect meat-free Monday meal. Best of all it's gluten-free, dairy-free, grain-free, and cooks in 30 minutes. What is Kung Pao Cauliflower? Traditional Kung Pao is made with chicken. It is a delicious stir fry, often deep fried, has a large loading of sugar, is not very healthy, and is not gluten-free (due to the Shaoxing Wine). For this reason, I have put together a healthier version that is flavourful, easy to make, with minimal mess, and nutrient dense. My Kung Pao Cauliflower Gluten-Free keeps much of the flavours of the original recipe and keeps it simple enough as an option for the working week. Watch How to Make It How Do You Make Kung Pao Cauliflower Gluten-Free? It only takes a few main steps to cook this delicious tray-bake recipe: Prepare the Cauliflower and Capsicum and Bake: Place the cauliflower and capsicum onto a lined tray. Season well and spray with cooking oil. Place into a preheated oven for 20 minutes. Make the Kung Pao Sauce: Combine all the ingredients to create the sauce and prepare the garnish (optional to cook Rice at this stage). Coat the cauliflower and capsicum: Remove the tray from the oven and pour the sauce over the vegetables. Toss well to coat the vegetables and return to the oven for a further 10 minutes. Garnish and serve! Garnish with green onions, crushed peanuts and serve! Helpful Tips Cauliflower Cut the cauliflower into bite-size florets. This way it will cook evenly with the capsicum and will crisp up. Kung Pao Sauce If you find there is not enough sauce because the cauliflower is too large (I used a small cauliflower), then increase by 25-50% the ingredients of the sauce based on the size of the cauliflower. Spices If you love to spice it up then add a teaspoon of chilli flakes as an extra garnish once cooked. It is sensational! Meal Prep This is a fantastic meal-prep recipe. Place the Kun Pao Cauliflower into a microwave-safe container along with the Rice and simply heat. It stays well in the refrigerator for up to a week. Other Tray Bake Recipes Steak 'n' Chips Chicken and Halloumi Tray Bake Crispy Tray Bake Gnocchi Juicy Beef Kafta Deconstructed Chicken Souvlaki Tray Bake Halloumi and Vegetable Tray Bake Roasted lamb Chops with Blistered Tomatoes and Potatoes No Pastry Spinach and Feta Bake (Pastryless Spanakopita) Kung Pao Cauliflower Tray Bake Serves 4 Prep 10 minutes Cook 30 minutes INGREDIENTS Cauliflower: 1 small head cauliflower, cut into small florets** 1 large red capsicum, cut 3cm cubed 1 large green capsicum, cut 3cm cubed Cooking oil spray (I prefer Avocado Oil) Sea salt and pepper Sauce: 6 cloves garlic, minced 3cm piece fresh ginger, grated 2 tablespoons gluten-free Sesame Oil* 3 tablespoons gluten-free Tamari Light Soy Sauce* 4 tablespoons gluten-free Hoisin Sauce* 2 tablespoons dry Sherry 1 heaped teaspoon of corn flour (corn starch) Garnish: ¼ cup peanuts chopped (OR for a nut-free version use ¼ cup Chang’s Gluten-Free Fried Noodles 2-3 green onions, thinly sliced 1 long red chilli, sliced or 1 teaspoon chilli flakes (optional) Optional To Serve: Steamed Rice *All products are from Chang's Asian Food range as they are gluten-free **If you find there is not enough sauce because the cauliflower is too large (I used a small cauliflower), then increase by 25-50% the ingredients of the sauce based on the size of the cauliflower. INSTRUCTIONS 1. Preheat oven to 200°C fan forced / 220°C conventional oven / 425° and line a baking tray with baking paper. 2. Cut cauliflower into small florets, no larger than 3cm cubed, and place them onto a tray along with the capsicums. Spray with cooking oil, season with salt and pepper, and bake for 20-25 minutes. It is optional to Steam Rice at the stage so it is ready at the same time. 3. In the meantime, combine all the ingredients to create the sauce and prepare the garnish. 4. Remove the tray from the oven and pour the sauce over the vegetables. Toss well to coat the vegetables and return to the oven. Reduce oven to 190C fan forced Bake for a further 10 minutes. 5. Once cooked, remove from oven, garnish with green onions, and peanuts (or for a nut-free version, Chang’s Fried Noodles). Serve immediately as a side dish or with steamed rice.

These Gluten-Free Scones are so easy to make, taste soft, buttery, and crumbly, and are so delicious! They're perfect for breakfast, brunch, or afternoon tea and are especially needed on special occasions such as Mother's Day! What are Scones? Traditional scones a quick bread made to serve for afternoon tea. They are slightly dense, slightly dry, and slightly crumbly 'biscuits' that are opened in half and spread with fresh cream and jam. They are typically made with simple ingredients including flour, butter, milk, and sugar. How to Make Gluten-Free Scones Helpful Tips Flour This recipe works well with gluten-free self-raising flour. I have tried several gluten-free flours but I really like the way they turned out using ORGRAN self-raising flour. For an amazing result (though not necessary), sift the flour first. Butter Make sure the butter is cold when grating and then place it in the freezer to further chill whilst grated. This creates pockets of butter that help the scones steam and creates their texture. Working the Dough Try to work the dough as little as possible to keep the scones from being dry and tough. Rolling out thick Scones Scones do not rise much at all, which is why you will need to roll out the dough at least 3cm thick, that way there will be a little rise. Egg-Wash This is what makes the scones nice and glossy and brown. Without it, the scones will be pale. Other Gluten-Free Desserts Anzac Biscuits Koulourakia with Olive Oil Blueberry and Pistachio Friands Healthy Carrot Cake Cookies All Desserts and Treats Easy Gluten-Free Scones Makes 10 Prep 10 minutes Cooking 15 minutes INGREDIENTS 380g Gluten Free self-raising flour (I used Orgran GF Flour) 3 tablespoons caster sugar (fine sugar) 1 teaspoon baking powder 1 ½ tablespoons psyllium husk 120g salted butter, grated from cold 110ml milk 2 medium eggs (plus 1 small egg for brushing) 1 teaspoon vanilla extract 1 tablespoon coffee sugar crystals INSTRUCTIONS 1. Preheat the oven to 200°C fan forced / 220°C conventional oven / 425° and line a large baking sheet with baking paper. 2. Grate the butter onto a plate and place it into the freezer while you prepare the remaining ingredients. 3. Place the gluten-free self-raising flour into a bowl and add the grated butter. Rub it in with your fingertips until it forms what looks like breadcrumbs. Then add the baking powder, psyllium husk, and sugar and stir in. 4. Make a well in the middle of the dry mixture. Pour in the milk, eggs, and vanilla and work it using a metal spoon. Continue until it forms a dough. 5. Flour a work surface with a teaspoon of gf flour and pour the dough out onto the surface. Fold and knead the dough only a few times to bring it together. Do not overwork it as it will create hard and dry scones. Form it into a round shape and roll it out with a rolling pin to about 3cm thick. 6. Using a cookie cutter (dust with gf flour to reduce the risk of sticking), about 5-6cm wide, push down into the dough to cut out a scone. Push it out of the cutter and place it onto the baking tray. Continue with the remaining dough. Bring the leftover dough together, form another round shape, using a rolling pin flatten and continue cutting until all the dough has been used. 7. Brush the tops of the scones with a whisked egg (do not let the egg wash drip over onto the sides) and then sprinkle with the coffee sugar crystals. 8. Bake in the oven for 13-15 minutes. They should be golden in colour when ready. 9. Serve warm or at room temperature with strawberry jam and cream. They can also be reheated the following day. Enjoy! Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok

Miso Chicken Noodle Soup is the perfect meal for a cold, wintery night. This soup combines a flavourful chicken broth, with soft, silky noodles, golden fried chicken mince, and fresh, finely sliced vegetables. It's bursting with flavour, and textures, and best of all cooks in less than 20 minutes. This recipe is the perfect marriage between miso-based soup, noodles, chicken, and vegetables. It's healthy, nutritious, and most importantly it's easy to bring together which can only bring you joy! Watch How to Make It Helpful Tips Noodles To make this recipe gluten-free, I have used Chang's Pad Thai Rice Noodles, however, any noodles of choice can be used including rice vermicelli, ramen or soba noodles. White Miso Paste The gluten-free miso paste I have used is by Miso Tasty Sauces All sauces are gluten-free and from Chang's Asian Food Chicken Stock Any liquid chicken stock or powdered concentrate stock will work perfectly. Simply check the ingredients to make sure it is gluten-free. How to Make Miso Chicken Noodle Soup It only takes 5 easy and simple steps! Fry the mince until golden and then add the garlic and soy sauce. In the meantime, chop up all the vegetables including the cabbage and Chinese broccoli. Prepare the chicken stock by combining the stock, sauces, miso paste, and ginger and bring to a boil. Place the noodles into the chicken stock and cook until tender. Divide all the ingredients and elements between 4 large bowls. First, add the vegetables, then the noodles, mince, and finally the chicken broth. Other Soup Recipes Hearty Lentil Soup Bolognese Pasta Soup Greek Lemon Chicken Soup Noodle Soup with Coconut, Ginger and Turmeric ALL SOUP RECIPES Miso Chicken Noodle Soup (gluten-free) Serves 4 Prep 15 minutes Cook 20 minutes INGREDIENTS Soup: 250g (1 packet) Pad Thai Rice Noodles* 1.7 liters (7 cups) of chicken or vegetable stock (gluten-free stock) 1 tablespoon Fish Sauce* 2 tablespoons Tamari Light Soy Sauce* 3 tablespoons white miso paste (gluten-free miso paste) 3cm piece fresh ginger, finely grated Mince: 500g chicken or pork mince (substitute with crumbled tofu for a vegetarian option) 3 tablespoons Sesame Oil* 3 tablespoons Tamari Light Soy Sauce* 4 garlic cloves, minced Salt and pepper Garnish: 1 bunch of Chinese broccoli, thinly sliced 1 x 400g can sweet corn, drained ¼ small purple cabbage, finely shredded 2 tablespoons black sesame seeds *All products are gluten-free from Chang's Asian Food range INSTRUCTIONS 1. Heat the Sesame Oil in a wok or pan and add the chicken mince. Cook over high heat until golden and breaking up any lumps. Season with salt and pepper and add the garlic and Tamari Light Soy Sauce. Cook for 2 minutes or until the sauce thickens. Remove from heat and set aside. 2. Add the stock, miso paste, Fish Sauce, Tamari Light Soy Sauce, and ginger into a large saucepan and bring to boil. 3. Next add the Pad Thai Rice Noodles and cook for 5 minutes. Remove from heat. 4. Bring it together. Divide into 4 bowls, the Chinese broccoli, cabbage, and corn. Next, add the chicken mince and noodles and then ladle the soup stock over the top. Garnish with black sesame seeds and serve.

These Anzac Biscuits are gluten-free, vegan, crunchy on the edges, and soft and chewy on the inside. The addition of golden syrup makes these biscuits warmly sweet and the addition of quinoa flakes creates a crunchy yet chewy texture. They are perfect for dunking into a cuppa and are ready to eat in less than 30 minutes. What are Anzac Biscuits? These iconic biscuits were originally made by soldiers' wives to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli, which would stay fresh for the months that it would take to reach the soldiers. They were also made to sell and raise money for the war effort. Traditionally they were crunchy and very hard (which was essential at the time in order for the biscuits to stay 'fresh' by the time they reached the soldiers), but over the years, a softer chewier version has become just as popular and loved. The difference between a traditional and gluten-free Anzac Biscuit Traditional ingredients in Anzac Biscuits include wheat flour, oats, butter, desiccated coconut, brown sugar, golden syrup, bicarb soda, and water. As wheat flour and oats are not gluten-free, these have been replaced with a combination of gluten-free flours (all-purpose gluten-free flour and coconut flour), and in place of oats, are quinoa flakes. The traditional oat flavour that is quite distinctive in these biscuits is not present in the gluten-free version, however, the combination of vanilla, golden syrup, and quinoa creates a similar flavour. Watch How to Make It Helpful Tips The consistency you want to create with the dough is that it should be moist enough to stay together in your hands after pressing. You do not want it crumbling and falling apart. The mixture is too dry Quinoa and Coconut Flour are both dry which can create a dry dough. If this is the case, add one teaspoon of water to improve the texture and consistency of the dough. The mixture is too wet If you are concerned that the dough is wet, add a teaspoon of coconut flour at a time. Bicarb Soda This is the main raising agent in the biscuits. If the mixture of butter and golden syrup did not froth when adding the bicarb soda, then it is most likely out of date. Storing Biscuits These gluten-free Anzac Biscuits can be stored for 3+ weeks in an air-tight container in a cool and dry pantry. More GF Sweet Treats Koulourakia: Greek Olive Oil Biscuits Cranberry and Pistachio Biscotti (Paximadia) Carrot Cake Cookies All Desserts and Sweet Snacks Anzac Biscuits (gluten-free) Makes 20 large biscuits Prep 10 minutes Bake 15-17 minutes INGREDIENTS Dry Ingredients: 170g (1 ¼ cups) plain all-purpose flour (gluten-free) 80g (1 cup) quinoa flakes 60g (½ cup) coconut flour 90g (3/4 cup) desiccated coconut Wet Ingredients: 150g butter (dairy-free option: I used Nuttelex Olive Oil) 80g (¼ cup) golden syrup 70g (¼ cup) brown sugar 1 teaspoon vanilla extract 1 teaspoon bicarb soda INSTRUCTIONS 1. Preheat the oven to 170°C fan forced / 190°C conventional oven / 375°F and line two trays with baking paper. 2. Place the gluten-free flour, quinoa flakes, coconut flour, and desiccated coconut in a large bowl and stir to combine. 3. In a saucepan, add the butter, golden syrup, brown sugar, and vanilla. Stir over medium heat until the butter is melted, then add and mix in the bicarb soda. As soon as it starts to bubble whilst stirring, remove it from the heat. 4. Pour the butter and sugar mixture into the dry ingredients and mix until fully combined. 5. Using a small scoop or tablespoon, place mixture into palms and roll into balls, and place on the baking tray. Press down the balls to flatten them with the palm of your hands or the back of a large cup. Flatten to ½ cm thickness and 7cm wide (approximately). 6. Bake for 15 minutes or until golden brown. Note: For perfectly round Anzac Biscuits, simply place a round cookie cutter around one of the cookies on the baking sheet. (It should be bigger than the cookie, and therefore not cut off any of the edges.) Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion. For a crunchy Anzac Biscuit, make them thinner (approximately 0.5cm thick), and for a chewy and soft Anzac Biscuit, make them thicker (approximately 1cm in thickness). Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok

Artichokes with Peas and Potatoes are also known in Greece as ARAKAS ME AGINARES KAI PATATES. This traditional rustic dish is vegan, gluten-free, tasty, and the perfect hearty comfort meal. It comes together in 10 minutes and then just needs baking. Serve it as a main meal, as a side dish but most importantly with bread to mop up that delicious sauce! This tray-baked meal is such an easy way to get loads of vegetables, in a delicious way and easily. It’s the perfect dinner recipe and one of those huge rewards for very minimal effort dishes. It’s also a great meal prep idea when paired with grilled chicken or beef or with a bowl of simple steamed rice. Watch How to Make It Helpful Tips Artichokes There are 2 options as to what type of artichokes you can use for this recipe. Traditionally I use frozen artichokes, straight from the freezer and into the tray. They are large and hearty and we prefer them. Here are the ones we purchase from our local fruit market or IGA: Frozen Artichokes If you only have access to canned artichokes, these are the ones I have used: Canned Artichokes With the canned artichokes, always remove the external 2-3 leaves as they are woody and hard to chew. Peas As 500g of peas is used for this recipe, I always use frozen peas over fresh peas for the simple reason that I can't be bothered to peel so many pea pods. However, this is entirely a personal preference. Tomatoes If you have no preference for fresh tomatoes over canned tomatoes, then the canned ones actually come out more delicious in the recipe. They give the meal a more hearty taste and a juicier sauce. Make sure you purchase diced tomatoes if you use the canned variety. What to Serve with Recipe Even though this recipe is a meal within itself, you can also serve it as a side dish. Here are a few ideas: Stovetop Rice Quinoa Halloumi with Honey and Thyme Zucchini Slice with Feta Roasted Boneless Leg of Lamb Baked Salmon with Peas and Butter Beans Stuffed Chicken Greek Easter Lamb Artichokes with Peas and Potatoes Gluten-Free Serves 4 Prep 10 minutes Cook 50 minutes INGREDIENTS 400g tomatoes, canned or fresh, diced 400g artichoke hearts (from a jar, can, or frozen) 500g frozen green peas 500g (3 medium sizes) potatoes, peeled and diced 3cm 4 spring green onions, sliced 2 celery sticks and leaves, sliced 1cm thick 1 cup fresh dill, finely chopped 1 tablespoon, dried Greek oregano 1 tablespoon tomato paste 2 teaspoons sea salt flakes 1 teaspoon pepper 1/3 cup extra virgin olive oil 3/4 cup water Serving suggestions: Olives, feta, rice, grilled chicken, country-style bread. INSTRUCTIONS 1. Preheat the oven 180°C fan forced / 200°C conventional oven / 400°F. 2. Prepare all ingredients (If using canned artichokes, rinse and drain and if using frozen artichokes, do not defrost). 3. Add all the vegetables, dill, oregano, sea salt, and pepper to a baking tray. Dilute the tomato paste in the water and drizzle it, along with the olive oil, over the vegetables. Combine until all the vegetables are coated in the olive oil and seasoning. 4. Cover the tray with baking paper and bake for 30 minutes. Remove baking paper, stir gently and bake uncovered, for a further 20 minutes. 5. Serve hot or at room temperature. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok

Greek Easter Cookies, also known as KOULOURAKIA, are crispy and crumbly on the outside and softer on the inside. They are 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. 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 cookies are borderline addictive! 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 cookies 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. How To Make It Helpful Tips Gluten-Free Flours, Weighing and "Feeling" the Dough - IMPORTANT TO READ 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 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. 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. Other Easter Recipes Ideas Easter Greek Lamb Roast Greek Salad PastryLess Spanakopita Hot Cross Bun Cake Koulourakia with Olive Oil Greek Easter Biscuits (Gluten Free and Dairy Free) Makes 18 Equipment: digital scale INGREDIENTS 270g self-raising flour (White Wings gluten-free), preferably sifted 60g almond flour 100g caster sugar (superfine white sugar) 100ml freshly squeezed orange juice, with pulp 40ml extra virgin olive oil 1 teaspoon vanilla extract Optional: 2 tablespoons sesame seeds (lightly toasted or unhulled) INSTRUCTIONS To make this gluten and dairy-free version of traditional koulourakia, you must measure and weigh all ingredients as precisely as possible. Prepare the Dough: 1. Preheat oven to 160°C fan forced / 180°C conventional oven / 350°F. Line 2 cookie or baking trays with baking paper. 2. Add to a large mixing bowl the wet ingredients, including the orange juice, extra virgin olive oil, and vanilla, and combine with a whisk. 3. Next add the caster sugar, almond flour, and self-raising flour. 4. Using a rubber spatula, rub the scraper around the edge of the bowl and to the bottom, pulling the wet ingredients over and into the dry mixture. 5. Once combined, using a clean hand, gently knead for a minute making sure the ingredients are well combined and the mixture is soft and pliable but not sticky. If the mixture is too sticky, add a tablespoon of flour at a time and combine well. Do not create a dry dough as the koulourakia will be dry as well, once baked. Shaping and Baking the Koulourakia: 1. I recommend portioning the dough into 30-35g balls (a heaped tablespoon / the size of a large walnut) ensuring each koulouraki is the same size for consistency. Roll each between the hands into a ball and place them onto the baking tray. 2. Take one ball at a time and roll each into a 13-14cm long and 1.5cm wide rope. Next fold the rope in half, creating a ‘U’ shape. Cross one rope over the other and twist from the top the two halves together creating the twisted braid shape. Place onto the baking tray and repeat with remaining. Place 3cm apart from each other. 3. To coat in sesame seeds, sprinkle a few onto the working surface and roll the dough rope over the sesame seeds. They will stick to the dough. Continue to create the twisted shape from here onwards. 4. Bake for 13 minutes, then swap the tray on the top rack tray with the bottom rack, to evenly cook and bake for a further 13 minutes. Once the koulourakia are baked, turn the oven off, do not open the oven door, and allow it to sit in the hot oven for a further 7 minutes. 5. Remove from oven and enjoy! Serve hot or at room temperature. Note: Gluten-free Koulourakia must be stored in an AIRTIGHT container and can be stored for up to 2 weeks. Depending on the company of self-raising flour used, they may harden or soften a little over time. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok

This Hot Cross Bun Cake is a tasty, healthy (ish), and easy alternative to hot cross buns, filled with spices of cinnamon, clove, and nutmeg and sweetened with maple syrup. It has all the flavours without the gluten, dairy, eggs, or refined sugar you would find in traditional buns, and did I mention it's a vegan, one-bowl recipe which means it's the perfect cake to bake in school holidays and during Lent. What is a Hot Cross Bun Cake? A traditional hot cross bun is a spiced sweet bread bun made with raisins and sultanas and marked with a cross at the top and traditionally eaten on Good Friday after Lent. Traditional buns involve kneading and rising and this is why I have created a fast and easy alternative to this process. My Hot Cross Bun Cake has the same flavours as buns but has a velvety texture that is moist and slightly crumbly. It can be enjoyed for breakfast, afternoon tea, and dessert and pairs perfectly with fresh whipped cream or ice cream. As it's not too sweet, it can be served any time of day. How to Make It Helpful Tips Baking with Gluten-Free Flours It is very important that the ingredients are measured as baking with gluten-free flour can be tricky. The ratio of ingredients needs to be measured correctly for the reaction between ingredients to create the desired result. The same goes for the baking temperature. Gluten-free flour tends to brown faster, yet takes longer to cook, hence why the suggested oven temperature should be followed correctly. A ten-degree difference can result in a wet cake that is burnt. Combining Ingredients It is important that the dry ingredients are whisked and combined first, then the wet ingredients are whisked and combined, before folding in the two (rather than simply adding all the ingredients in the bowl at one time). This ensures terrific results and a fluffy texture. How to Make this Hot Cross Bun Cake This will be one of the easiest gluten-free, dairy-free, egg-free, and vegan-friendly cakes you will make. Add all in one bowl and bake! Combine the dry ingredients using a whisk, then make a well in the centre of the ingredients. Add the wet ingredients into the well and whisk until well combined. Fold the dry and wet ingredients together. Pour cake batter into a prepared baking tin. Make the cross over the top by combining flour and water. Bake Brush apricot jam over the top. Serve and enjoy! More Gluten-Free Desserts and Sweet Snacks Desserts and Sweet Treats Hot Cross Bun Cake (Gluten Free) This recipe is gluten-free, egg-free, dairy-free, refined sugar-free, vegan, and a one-bowl recipe. Serves 8 Prep: 10 minutes Cook: 50 minutes Cake Tin: 20-22cm INGREDIENTS Dry Ingredients: 250g (1 ½ cups) self-raising flour, gluten-free 150g (2 cups) almond flour 80g (½ cup) sultanas 2 tablespoons psyllium husk 2 tablespoons orange zest 2 teaspoons ground cinnamon 1 teaspoon ground clove 1 teaspoon ground nutmeg 1 teaspoon baking soda, gluten-free Optional: 2 hollow chocolate easter eggs, broken into bits (dairy-free, sugar-free optional) Wet Ingredients: 250ml (1 cup) milk of choice (I used almond milk) 125ml (½ cup) freshly squeezed orange juice 110g (solid weight) coconut oil, then melted 75g (¼ cup) maple syrup 1 tablespoon white vinegar Cross: 1 tablespoon gluten-free flour 1.5 tablespoons water Glaze: 1 tablespoon orange or apricot jam (optional to use a sugar-free jam) INSTRUCTIONS 1. Place all dry ingredients into a mixing bowl and using a whisk, combine well. Then make a well in the center of the dry ingredients by gently pushing the dry ingredients against the sides of the bowl. 2. Pour into the well all the wet ingredients, and using the whisk, combine the wet ingredients. Once combined, grab a spatula and run the scraper around the edges of the bowl and the bottom, pulling the dry ingredients over and into the wet mixture. Continue mixing until combined. 3. Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F. Line the baking tin with baking paper. Pour the cake batter into the baking tin. 4. To make the cross, combine the flour and water in a small bowl, and pipe a cross pattern on the uncooked cake. Place into the oven and bake for 50 minutes or until golden and a skewer comes out clean. 5. Once cooked, place one tablespoon of apricot jam onto the cake, and brush to spread all over. Allow cooling in the baking tin for 10 minutes before placing it onto a wire rack to bring it to room temperature. Serve on its own, with whipped cream or vanilla ice cream. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok

I'm taking this classic Steak 'n' Chips recipe, and turning it into an easy weeknight dinner that takes 30 minutes to cook and is done all in one tray. It's an easy and delicious meal with melt-in-your-mouth steak, alongside, crispy on the outside, and fluffy on the inside chips. Let's begin! While this recipe may seem simple, I can assure you it is one of the tastiest dinners you will enjoy as each element is seasoned with vibrant flavours of garlic, mustard, and paprika and then cooked perfectly. And though cooking a good steak this way may seem controversial, it is also one of the easiest ways to cook it at home and still get it pretty perfect. Watch How to Make It How Do You Make Steak 'n' Chips as a Tray Bake? It only takes three main steps to cook this delicious tray-bake recipe: Prepare the Potatoes and Bake: Place the potatoes and broccoli onto the tray, drizzle with extra virgin olive oil, and season well. Place into the preheated oven for 20 minutes. Marinate the Steaks: In the meantime, while the potatoes and broccoli are baking, season to marinate the steaks, leaving them at room temperature. Grill the Steaks and Potatoes: Remove the tray from the oven and change the oven setting to grill. Place the steaks onto the tray and grill for 4 minutes, then, turn over the steaks and grill for a further 4 minutes. Optional to turn over the potatoes and broccoli as well. Once cooked serve! Optional to serve alongside your favourite condiment, with feta, or simply as is! Enjoy! Helpful Tips Beef: I highly recommend using beef scotch fillets as they have the perfect balance of meat and fat for grilling, and they are a tender cut of meat. Another option is porterhouse steak, however, this may not turn out as tender as the scotch fillet. It is also important to note that, the steaks are at least 3cm thick ensures they will cook well. Grilling time may need to be reduced if the steaks are thinner. Potatoes: In order for the potatoes to cook in 20 minutes, they will need to be sliced into 1.5cm - 2cm (15-20mm) wedges. Any type of potato can be used. I have tried this recipe with Desiree, Nicola (whitewashed), and even Brushed. All cook perfectly. Broccoli: My favourite vegetable to add is broccoli, however, any extra vegetable can be added, including cauliflower, sweet potato, zucchini or parsnip. Making sure it is cut to a size that will cook in 20 minutes is important. Other Tray Bake Recipes Chicken and Halloumi Tray Bake Crispy Tray Bake Gnocchi Juicy Beef Kafta Deconstructed Chicken Souvlaki Tray Bake Halloumi and Vegetable Tray Bake Roasted lamb Chops with Blistered Tomatoes and Potatoes No Pastry Spinach and Feta Bake (Pastryless Spanakopita) And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret Steak and Chips Tray Bake Serves 4 Prep: 10 minutes Cook: 30 minutes INGREDIENTS Steak: 300g x 2 Scotch Fillet Beef Steaks 2 tablespoons extra virgin olive oil 1 teaspoon garlic granules or powder 1 teaspoon dried Greek oregano 1 teaspoon mustard powder ½ teaspoon paprika Sea salt and pepper Chips and Broccoli: 600g or 2 large potatoes, peeled and sliced into 1cm thick wedges 1 broccoli head, cut into large florets ¼ cup extra virgin olive oil 1 tablespoon dried Greek oregano Sea salt and pepper Suggestions to serve with: Feta (dairy-free option) Parsley leaves, roughly chopped Tzatziki dip (dairy-free option) OR your favourite condiment INSTRUCTIONS 1. Preheat the oven to 190°C fan forced / 210°C conventional oven / 415°F and line a large tray with baking paper. 2. Place the potatoes and broccoli in a single layer onto the tray and drizzle with the olive oil and season with oregano, sea salt, and pepper. Toss to combine and bake for 20 minutes. 3. In the meantime, place the steaks into a bowl and drizzle with the oil. Season with salt, pepper, oregano, mustard, paprika, and garlic. Rub seasoning into the steaks and leave at room temperature. Do not refrigerate. 4. Once potatoes and broccoli are cooked, remove them from the oven. Change oven setting to grill function. Allow the grill to heat for a few minutes. 5. Place steaks onto the side of the tray and pour any oil from the bowl over the steaks. Place under the grill for 4 minutes per side for a medium cook. Optional to turn over the potatoes and broccoli as well to brown on all sides. 6. When done, sprinkle potatoes with crumbled feta and fresh parsley leaves. Serve directly from the tray.