Elevate your Caesar Salad experience by trying out this BBQ Prawn Caesar Salad recipe. The quality of a Caesar Salad depends greatly on the ingredients used, and many of us have been let down by mediocre versions served at cafes. To make this BBQ Prawn Caesar Salad truly outstanding, opt for the freshest ingredients such as crunchy lettuce, organic eggs and corn, bacon without rind, fresh prawns (not frozen), and premium extra virgin olive oil. These basic selections will transform the salad into a luxurious dining experience. BBQ Prawn Caesar Salad, gluten-free Serves 4 INGREDIENTS Salad: 2 heads baby coz lettuce washed and cut into chunks 600g shrimp/green prawns (20 pieces) 4 boiled eggs, cut into quarters 2 corn cobs char grilled 1 large avocado sliced 6 rindless middle bacon pieces Sauce: ¾ cup olive oil 4 tablespoons white wine vinegar or fresh lemon juice 1 egg  3 cloves fresh garlic 2 teaspoons Dijon mustard  4 anchovy fillets (optional) 1/2 cup parmesan cheese grated Sea salt and freshly cracked pepper Optional extras: Parmesan cheese shavings (dairy-free option) Anchovy fillets INSTRUCTIONS Char Grill Corn:  Preheat the BBQ and place the corn on the grill. Rotate the corn four times, cooking each side for approximately 5 minutes over medium heat. Once cooked, slice off the corn kernels with a sharp knife. Cook Prawns and Bacon:  Peel the prawns, leaving the tails intact, and place them on the BBQ along with the bacon rashers. Cook each side for 2-3 minutes, until the bacon is charred and the prawns are golden and orange. Prepare the Sauce:  Combine all sauce ingredients in a food processor or handheld mixer and blend until creamy. Assemble the Salad:  Pour a third of the sauce over the lettuce and toss to evenly coat. Place the lettuce in a large serving bowl and layer with shrimp, boiled eggs, corn, bacon, and avocado. Finish and Serve:  Lightly drizzle more sauce over the salad and serve immediately. Leftover sauce can be refrigerated for up to 2 days. Scroll down to view how to serve as an appetiser. OPTIONAL BELOW : Serve Caesar Salad as Lettuce Tacos This is a great way to get the kids in the kitchen to assemble and eat! Margaret Pahos @CreateCookShare

These Greek stuffed vegetables are oven-baked along with potatoes and generously drizzled with extra virgin olive oil. The filling consists of rice, herbs, and finely diced vegetables, creating a delicious, nutritious, succulent, and flavourful summer dish that everyone enjoys. Let's start cooking! Rice Stuffed Vegetables (Yemista), gluten-free Serves 4 Prep 30 minutes Cook 1 hour 15 minutes INGREDIENTS Potatoes: 2 large white potatoes, peeled, washed and diced 3cm cubed 2 tablespoons extra virgin olive oil generous amount of sea salt and pepper Vegetables: 4 ripe tomatoes 1 medium eggplant, cut in half 2 green capsicums Stuffing: 2 tablespoons extra virgin olive oil + extra 1 brown onion, peeled and diced 4 green onions/scallions, sliced 4 garlic cloves, minced 1 cup parsley, finely chopped ½ cup dill, finely chopped 1 carrot, grated 1/2 cup basmati rice 1/2 cup medium grain rice generous amount of sea salt and pepper 2 cups boiling water + 1/2 cup for tray INSTRUCTIONS Preheat Oven:  Set your oven to 180°C (fan-forced), 200°C (conventional), or 400°F. Prepare Vegetables:  Slice the tops off the tomatoes and capsicum. For the capsicum, remove and discard the seeds. For the tomatoes, scoop out most of the flesh, leaving a sturdy shell. Finely chop the tomato flesh and set aside. Halve the eggplant and trim the ends so it stands upright in the tray. Scoop out the insides, leaving enough flesh to hold the stuffing, and finely chop the removed flesh. Set aside in a bowl. Place all hollowed vegetables in a baking tray. Make Stuffing:  Heat olive oil in a large pan over high heat. Add the onion, garlic, green onions, parsley, dill, carrot and eggplant flesh. Season with salt and pepper, and sauté for 3-4 minutes. Add the chopped tomato, and simmer for an additional 3 minutes. Stir in the rice and boiling water, and let it simmer for 4 minutes, or until the mixture begins to thicken and resemble a 'risotto', stirring occasionally. Assemble:  Remove the pan from heat. Spoon the stuffing mixture into the hollowed vegetables, filling them to the top. Prepare Potatoes:  Season the potatoes with sea salt, pepper, and olive oil. Toss to coat, then spread them around the stuffed vegetables in the baking tray. If there's leftover rice filling, scatter it among the potatoes. Bake:  Drizzle the stuffed vegetables and potatoes with 3-4 tablespoons of olive oil. Add 1/4 to 1/2 cup water to the tray. Cover with a sheet of baking paper and then a sheet of foil, leaving some space for steam to escape. Bake for 1 hour and 15 minutes. Serve:  Serve with olives, feta and toasted gluten-free bread. Step-by-step photos below ​

Say goodbye to fried calamari, because this Oven Baked Calamari has received a healthier upgrade! Bursting with fresh flavours, gluten-free, wonderfully tender, and incredibly juicy, this single-tray bake will become a regular on your weekly menu, earning you compliments on your culinary prowess from your loved ones! Let's start cooking! Oven Baked Calamari with Green Salad, gluten-free Serves 4-6 INGREDIENTS Calamari/Squid: 8 large squid tubes 2 tablespoons extra virgin olive oil 1 teaspoon garlic powder 1 teaspoon sea salt ½ teaspoon pepper ½ teaspoon sweet paprika ½ teaspoon chilli flakes ½ cup finely chopped parsley leaves To garnish squid: Red chilli, thinly sliced Fresh Coriander or Parsley Juice of 1 Lemon Green Salad: 100g mixed green lettuce leaves, washed and spin-dried 1 cup coriander leaves or basil leaves 1 cucumber, sliced into ribbons using a peeler 1 small red onion, sliced 2 tablespoons Extra Virgin Olive Oil 2 tablespoons fresh lemon juice 1 teaspoon balsamic vinegar Preparing the Squid: Prepare Squid Hoods:  Rinse cleaned squid hoods under water. Drain and pat dry with a paper towel. Prepare for Cooking:  Using a sharp knife, cut each hood from one opening to the other, laying it flat with the inside facing up. Remove any thick film by gently pulling it away with your fingers. Score the inside in a diamond pattern, making sure not to cut all the way through. Then, cut the hood into four equal pieces by making a vertical (I) and horizontal (–) cut. Pat dry again if needed. Season:  Place the squid pieces in a large bowl. Add extra virgin olive oil, parsley, and your choice of spices. Toss well with your hands to ensure an even coating. Add more olive oil if needed. Bake:  Preheat the oven to 220°C (fan-forced), 240°C (conventional), or 374°F. Line two baking trays with baking paper. Arrange the squid pieces on the trays, allowing 2 cm of space between each piece. Cooking:  Bake in the preheated oven for 15 minutes, or until the squid is crispy and cooked through. Prepare the salad: Prepare Salad:  Wash and spin dry mixed lettuce leaves, then place them in a bowl. Add cucumber ribbons, onions, and coriander. Make Dressing:  In a small bowl, whisk together extra virgin olive oil, lemon juice, and vinegar. Combine:  Pour the dressing over the salad just before serving. Bring it together: Once the squid is cooked serve immediately on a platter and garnish with fresh chilli slices, herb leaves and a good squeeze of lemon juice. Serve it alongside the salad and optional steamed rice. Margaret Pahos @CreateCookShare

Preparing stuffed grape leaves is labor-intensive, but the homemade version far surpasses any canned variety. Dolmades, also known as stuffed vine leaves, are aromatic and uniquely flavored, filled with simple, wholesome ingredients. Our family recipe combines rice, ground beef, fresh herbs, and spices. Perfect as an appetizer, snack, or meal, they can be served warm, at room temperature, or cold. Though time-consuming, making dolmades is worth the effort for the delicious results! Let's start cooking! Growing up, my mum made cabbage dolmades year-round since grape vine leaves were only available in summer. However, my father’s favorite version used grape leaves. When summer arrived, he’d go to the garden to collect the leaves from a vine grown specifically for this purpose. His love for dolmades was evident in this dedicated effort. When making dolmades, it’s important to use tender, young, and high-quality vine leaves. Fresh leaves should be a bright light green. If using bottled leaves, they might be tough and need extra boiling time before assembly. Dolmades can be stuffed in various ways. During fasting, we use a mixture of rice, vegetables, and herbs. In some parts of Greece, vegetarian dolmades may include pine nuts and sultanas. I’m sharing my favorite version, taught by my parents, which is a perfect parcel of meat, vegetables, rice, and herbs. Simply divine! Enjoy x Step-by-step photos are all below. Please take the time to read first. Happy Creating! Grape Vine Dolmades INGREDIENTS 60 fresh grape vine leaves or preserved vine leaves 500g beef mince 1/4 cup short / medium grain rice 1/4 cup basmati / long grain rice 2 medium zucchini grated 3 stems finely chopped green onions 1 onion grated 1/2 cup finely chopped parsley 1/2 cup finely chopped fennel 1 egg Sea salt Freshly ground pepper 2 tablespoons extra virgin olive oil + extra Juice of 1 lemon Pot: 30cm wide heavy base pot with lid Serving Suggestions: Feta, Olives, Tomatoes, Cucumber Optional: Serve with a large glass of cold water with ice cubes and ½ shot of ouzo. OPA! INSTRUCTIONS 1. Prepare your filling. In a large bowl add the beef mince, both varieties of rice, zucchini, onion, green onions, parsley, fennel, egg, sea salt and pepper. Mix well by hand 2. Prepare the grapevine leaves. Cut off any tough stems by cutting a V around the stem. Bring a pot of water to boil. Place on the bench beside the pot a large bowl of icy cold water. Place 10 or so leaves at a time into the simmering water until they have changed colour (approximately 40 seconds). 3. Remove the leaves with a mesh strainer and place them straight into the icy water. They will remain here until you need to assemble the dolmades. 4. Place a layer of vine leaves on the bottom of the wide base pot you will be cooking the dolmades in (this prevents them from sticking (see photo below). 5. To fill and roll the leaves, gently separate one leaf from the icy water and place it on the work surface (veins facing up). Place a level tablespoon amount of filling at the bottom where the stem would usually join the leaf. 6. a.Fold up from the bottom of the leaf covering the filling, b.Then fold each side inwards c.Then continue rolling stem to tip 7. Roll firmly but not too tight, as there is a need for room for the rice to expand. Repeat. 8. Add the dolmades, one at a time next to each other (packed closely but not squashed. This prevents them from unrolling during cooking) in the pot, creating the first layer. When the first layer is complete, continue a second layer until they are all done. 9. Drizzle the 2 tablespoons of olive oil all over and then place a heavy plate upside down on top of them to keep them in place as they cook. The plate should fit snuggly in the pot. 10. Pour enough boiling water over the dolmades to cover them and most of the plate. Cover with the pot lid and place over high heat until boiling. Then reduce heat to a simmer and cook for 50 minutes. 11. Once cooked, allow cooling for 15 minutes, and then with a fork to help you, carefully lift up plate. Caution as it still may be hot. 12. With a spoon, remove one dolma at a time and place it onto platter.   Drizzle extra virgin olive oil, and lemon juice and season with a little sea salt and pepper. These can be served warm or cold.   Some like to serve them with Greek yogurt, however, they also go very nicely with feta, olives, and tomatoes. Margaret Pahos @CreateCookShare

My grain-free Cheese and Zucchini Bread is packed with protein and lower in carbs than traditional versions. It's incredibly moist and flavourful and defies the usual expectations of grain-free bread, being neither dense nor dry but perfectly fluffy, cheesy, and delicious. Ideal for a lunchbox, it also shines as a hearty yet light meal when accompanied by a fresh tomato salad or pairs perfectly with a light spread of almond butter. Let's start cooking! Grain Free Cheese and Zucchini Bread, gluten-free Prep: 10 minutes Cooking: 1 hour INGREDIENTS 2 cups grated zucchini, squeeze any liquid out 2 cups grated tasty or cheddar cheese (optional dairy-free cheese) 1 ½ cups almond meal 5 eggs, whisked 3 tablespoons coconut flour 2 tablespoons melted coconut oil 2 tablespoons maple syrup 1 tablespoon chia seeds ½ tsp baking powder a generous amount of sea salt and pepper INSTRUCTIONS Prepare the Pan:  Grease and line a small loaf tin with baking paper. Preheat your oven to 180°C (fan-forced), 200°C (conventional), or 400°F. Prep the Zucchini:  Using your hands, squeeze out as much liquid as possible from the grated zucchini. A kitchen cheesecloth or paper towels work well for this step. Mix Dry Ingredients:  In a large bowl, combine the zucchini, shredded cheese, almond meal, coconut flour, baking powder, chia seeds, salt, and pepper. Mix well. Add Wet Ingredients:  Add the whisked eggs, maple syrup, and melted coconut oil to the bowl. Stir until everything is thoroughly combined. Bake:  Pour the mixture into the prepared loaf tin. Bake for 40 minutes. Prevent Over-Browning:  Place a large sheet of baking paper gently over the top of the loaf to prevent further browning, but do not seal the tin as steam needs to evaporate. Continue baking for an additional 20-25 minutes, or until the bread is cooked through. Check for Doneness:  Insert a toothpick into the center of the loaf. The bread may appear wet, but ensure it’s not the cheese causing the moisture. Enjoy:  Allow the bread to cool slightly before slicing. Enjoy as a delicious, hearty addition to any meal OR enjoy in place of bread.

Spanish Omelette (Tortilla) is a versatile and delicious dish, perfect served hot or cold. Made with crispy fried potatoes, onions, and eggs, it's ideal for picnics, parties, BBQs, or traditional Tapas menus. This gluten-free recipe is easy to prepare and pairs well with a salad for a satisfying meal. One of the greatest omelettes in the world, the Spanish Tortilla is cooked until golden and enjoyed warm or at room temperature. Upgrade your omelette with this classic Spanish dish! Let's start cooking! Spanish Omelette, gluten-free INGREDIENTS 300 g white floury potatoes 1 large brown onion, sliced into strips 1/4 cup extra-virgin olive oil 1/2 cup finely chopped fresh parsley 4 eggs Salt Pepper INSTRUCTIONS Prepare Ingredients:  Peel and thinly slice the potatoes using a mandoline. Slice the onion. Cook Potatoes and Onions:  Heat oil in a deep frying pan. Add half the potatoes and onions, and stew gently for about 10 minutes, stirring occasionally until softened. Remove from the pan and repeat with the remaining half. Combine with Eggs:  Beat the eggs in a large bowl. Add the cooked potatoes, onions, and salt to taste. Let the mixture rest for 10 minutes. Cook the Omelette:  Reheat the pan and pour in the mixture. Cook over moderate heat for 6 minutes, using a spatula to tuck in the edges and shape the omelette into a cushion. Invert and Cook Again:  Invert the omelette onto a plate, then slide it back into the pan. Cook for another 6 minutes, tucking in the edges again. Cool and Serve:  Slide the omelette onto a plate and let it cool for 10 minutes before slicing and serving. Tips: Cover the Pan:  When stewing the potatoes and onions, cover the pan for a more even cooking. Invert Carefully:  Inverting the half-cooked omelette is the trickiest part. Use a plate slightly larger than the pan, place it upside down over the pan, and quickly flip the pan. Oil the plate slightly for easier sliding. Enhance the Recipe:  This basic recipe can be enhanced by adding a little grated cheese, tuna, or more herbs. 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 Margaret Pahos @CreateCookShare

Loaded with protein and vegetables, this Meatloaf is a nutritious comfort dish that is gluten-free. It consists of beef and lamb, grated onion, carrot, fresh herbs, and eggs, and is complemented by a sweet and tangy glaze. This budget-friendly meal is suitable for the entire family, being dairy-free and compliant with and low-carb diets. Let's start cooking! Gluten-Free Meatloaf Serves 6-8 Cooking Time: 1 hour INGREDIENTS Meatloaf: 500g beef mince 500g lamb mince 2 eggs 1 large brown onion, grated 1 large carrot, grated 1 cup parsley, finely chopped 1/2 cup almond meal 2 tablespoons tomato sauce, gluten-free 2 teaspoons sea salt 1 teaspoon black pepper 1 teaspoon dried garlic granules or powder 1 teaspoon dried onion flakes or powder Combine ingredients Eggs: 5 large hard-boiled eggs From boiling point, simmer for 5 minutes. Then immerse in cold water to stop cooking and peel. Sauce: 4 tablespoons tomato sauce, gluten-free 2 tablespoons tamari soy sauce or coconut aminos 1 tablespoon Dijon mustard Combine ingredients Potatoes: 8 smaller size potatoes cut in half 2 tablespoons extra virgin olive oil 1 teaspoon dried oregano 1 teaspoon sea salt 1/2 teaspoon pepper Combine all ingredients in a bowl INSTRUCTIONS Preheat & Prep:  Preheat the oven to 180°C (fan-forced). Line a baking pan with baking paper. Mix & Knead:  Combine all meatloaf ingredients in a large bowl. Use your hands to knead until well combined. Shape & Arrange:  Divide the beef mixture in half. Shape one half into a flat and thick oval on the baking sheet. Arrange the hard-boiled eggs in a line on top. Cover with the remaining beef mixture, pressing it down to stick. Seal the edges to form a log. Bake:  Transfer to the prepared tray and brush generously with one-third of the sauce. Arrange potatoes around the meatloaf, if using. Bake for 45 minutes. Glaze & Finish:  Spoon the remaining sauce over the meatloaf, brushing the sides. Bake for another 15 minutes or until golden. Rest & Serve:  Cover the meatloaf with foil and let it rest for 5 minutes. Slice into generous portions and serve with the potatoes. 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 Margaret Pahos @CreateCookShare

Step up your pasta game with this vibrant and flavourful Chilli Garlic Pasta with Curried Bread Crumbs. Perfect for a quick weeknight dinner or as part of your meal-prep, this dish combines gluten-free spaghetti with zesty garlic and chili sauce, all topped with crunchy, curried bread crumbs. The result is a delightful fusion of spicy, tangy, and aromatic flavours that will leave your taste buds craving for more. Chilli Garlic Pasta with Curried Bread Crumbs, gluten-free Serves 2-3 INGREDIENTS Pasta: 350g gluten-free spaghetti 2 tablespoons olive oil 4 cloves of garlic, finely chopped or minced 1/2 red onion, diced 1-2 teaspoons chilli flakes 1 lemon, juiced Salt For the curried breadcrumbs: 2 tablespoons olive oil 1/2 cup gluten-free bread crumbs 1 teaspoon yellow curry powder 1/2 tsp ground coriander salt and pepper Garnish: Fresh coriander or Parsley INSTRUCTIONS Cook the Pasta:  Bring a pot of salted water to a boil, then add the gluten-free spaghetti. Cook according to package instructions. Drain, reserving 1/4 cup of the pasta water. Prepare Curried Bread Crumbs:  While the pasta cooks, heat 2 tablespoons of olive oil in a pan over medium heat. Add the curry powder and let it sizzle for a few seconds. Stir in the gluten-free bread crumbs, ground coriander, salt, and pepper. Sauté on low heat until the bread crumbs are crisp and golden brown. Transfer to a bowl and set aside. Make the Sauce:  In the same pan, heat the remaining olive oil over medium heat. Add the finely chopped garlic and sauté until soft and slightly golden around the edges. Add the diced red onion and continue to sauté until it's tender and translucent. Stir in the chili flakes and season with salt to taste. Combine Pasta and Sauce:  Return the drained pasta to the pan with the garlic and onion mixture. Pour in the reserved pasta water and squeeze in the lemon juice. Stir well to combine, ensuring the pasta is evenly coated with the sauce. Serve:  Divide the pasta between serving bowls. Generously sprinkle each serving with the curried bread crumbs. Garnish with fresh cilantro or parsley. Ideal for a convenient and fulfilling meal, this Chilli Garlic Pasta with Curried Bread Crumbs is bound to be a beloved dish in your home. Enjoy! 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 Margaret Pahos @CreateCookShare

This dairy-free version of Creamed Spinach is incredibly easy to make. Paired with roasted vegetables, it offers a healthy, flavourful, and satisfying meal, perfect for a Meat-Free Monday. The creamy texture and rich taste make it a standout dish, providing a healthy plant-based option that is both nutritious and delicious. Enjoy this wholesome meal as a wonderful addition to your weekly rotation, ensuring a tasty and meat-free start to your week. Dairy Free Creamed Spinach with Roasted Vegetables Serves 4 INGREDIENTS Creamed Spinach: 400g English spinach, washed and finely chopped (English Spinach is less vigorous and has a smaller leaf than silverbeet) 2 tablespoons extra virgin olive oil 1 large brown onion, thinly sliced 3 garlic cloves, minced 1/2 cup light coconut cream, canned 1 teaspoon black pepper 1 teaspoon sea salt 1/2 tsp mustard powder Roasted Vegetables: 1 small cauliflower head, cut into 2-3cm thick ‘steaks’ 4 small carrots, sliced in half Extra Virgin Olive Oil Sea salt and Pepper To Serve: Lemon juice INSTRUCTIONS Prepare the Roasted Vegetables: Place cauliflower and carrots onto a lined tray, and drizzle plenty of extra virgin olive oil, and season well with sea salt, and pepper. Bake in a preheated oven at 210°C fan forced / 230°C conventional oven / 450°F, for 30 minutes. Prepare the Creamed Spinach: In a wide base, pot add the onion, garlic, and olive oil. Sauté for a few minutes without browning the onion and garlic. Next add the sea salt, pepper, mustard powder, and coconut cream. Bring to a gentle simmer. Reduce heat and cover. Simmer for 5-7 minutes. Serve: On a dinner plate, place the cauliflower steaks, carrots and a serving of the creamed spinach. Squeeze fresh lemon juice over it all and optional to add a drizzle of extra virgin olive oil plus an extra sprinkle of sea salt, and pepper. 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 Margaret Pahos @CreateCookShare

Combine all the ingredients in a food processor to create a nutritious gluten-free snack bursting with flavour and delightful taste. Indulge in these Turmeric Lemon Bliss Balls whether it's for breakfast, a snack, or a wholesome dessert. Need more snack ideas? Click HERE for more recipes! Turmeric Lemon Bliss Balls Makes 30 medium size bliss balls INGREDIENTS 400g mixed Cashews, Almonds, Brazil nuts, pumpkin seeds and sultanas 250g dates, seeds are taken out and cut into pieces 50g desiccated coconut 50g chia seeds 40g maple syrup 2 teaspoons turmeric spice 2 tbs lemon rind 2 tbs lemon juice 2 tbs unmelted coconut oil (+extra if mixture too dry) INSTRUCTIONS Crumb the nuts: Place the nut mixture into a food processor or thermomix and pulse until broken down into crumbs. Then add the dates and further blitz. Combine all ingredients: Scrape down the sides and then add all the remaining ingredients and blitz until it forms a dough-like texture. Roll: Roll the mixture into 30 balls and place into an airtight container. Refrigerate: Refrigerate for at least 2 hours. 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 Margaret Pahos @CreateCookShare