Get ready to fall in love with these Gluten-Free Chocolate Nests with Mini Eggs. These fun treats come together in only minutes and feature the perfect blend of gluten-free crunchy fried noodles, creamy chocolate, topped with colorful Cadbury mini eggs. With only four ingredients and minimal prep time, these nests are ideal for any occasion – be it Easter, Christmas, or a spontaneous gathering with loved ones. Why you'll LOVE these Chocolate Nests with Mini Eggs Versatile: Whether you're hosting a gathering, preparing a lunchbox surprise, or simply craving a sweet snack, these nests are the perfect choice. They're versatile enough to fit any occasion and guaranteed to be a crowd-pleaser. Quick and Easy to Make: These Gluten-Free Chocolate Nests with Eggs are not just delicious, but they're also incredibly quick and easy to whip up. With just a handful of ingredients and minimal prep time, you can have a batch of these delightful treats ready to enjoy in no time. Watch How to Make It Other Sweet Treats Tim Tam Reindeer Biscuits Snikers Date Bark Nutella Stuffed French Toast Bites All Sweet Treats! Chocolate Nests with Eggs, gluten-free 1 x 125g packet of Cadbury mini eggs, gluten-free 1 x 100g packet Chang’s Gluten Free Fried Noodles 200g chocolate melts 2 tablespoons peanut butter or nut butter of choice INSTRUCTIONS Melt the Chocolate: Microwave method Place the chocolate melts into a microwave-safe bowl and microwave in 30-second intervals, stirring with a spoon after each burst, until the chocolate is smooth and fully melted. Stovetop method Fill a small pot with water and bring it to a boil on the stove. Reduce the heat to low. Find a heat-safe bowl that fits snugly over the pot without letting steam escape. Make sure the bottom of the bowl doesn't touch the water. Place the chocolate into the bowl and stir the chocolate over the heat until it's completely melted and smooth. Once melted, remove the bowl from the heat. Combine the ingredients: Once the chocolate is melted, add the peanut butter and combine. Next add the gluten-free fried noodles to the mixture. Stir until the noodles are evenly coated with the chocolate-peanut butter mixture. Create the Nests: Line a large tray with baking paper, then using two spoons, create 10 noodle nests on the baking paper-lined tray. Press down slightly in the centre of each nest to create a well. Place three Cadbury mini eggs in the centre of each nest. Set and Serve: Allow the chocolate nests to set in the refrigerator until firm. Once set, transfer the nests to an airtight container for storage until ready to serve. 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 Recipe and Photography Margaret Pahos @CreateCookShare

Treat yourself to the best ever, protein-packed, Peanut Pad Thai Salad with Chicken. Bursting with flavour, it's filled with tender chicken, perfectly seasoned and cooked, crisp spiralized veggies for extra crunch, all smothered in a mouthwatering Thai-style peanut dressing with rich notes of peanut butter, lime, soy sauce, ginger, and garlic. This recipe is also versatile, allowing you to cook it in an air fryer, stovetop, or oven, making it incredibly convenient. Let's start cooking! Why Protein-Packed Meals are Important In today's society, there's a growing awareness of the importance of protein in maintaining overall health and well-being. With an increasing emphasis on fitness, and nutrition, people are seeking out protein-packed meals to support their active lifestyles and dietary goals. Therefore this Peanut Pad Thai Salad with Chicken is a delicious, gluten-free, high-protein option that provides essential nutrients for muscle repair, satiety, and energy levels. Additionally, with the rise of meal prepping and busy schedules, having a ready-made protein-rich dish on hand makes it easier to make healthier choices and stay on track with dietary objectives. Watch How to Make It NOTE: Airfryer and Stovetop Instructions in Method Helpful Tips, Meal Prep and Variations Prep Ahead: Save time by prepping the chicken and vegetables in advance. Season the chicken and store it in the fridge until ready to cook. You can also spiralize the veggies ahead of time and keep them in an airtight container in the refrigerator. Double Up: Make extra dressing and keep it in a sealed jar in the fridge. It's versatile and can be used as a dip for veggies or drizzled over other salads throughout the week. Customize Veggies: Don't be afraid to switch up the vegetables based on what you have on hand or personal preference. Yellow capsicum, bean sprouts, or shredded kale would all be delicious additions. Cooking Variations: If you don't have an air fryer, you can also pan-fry or bake the chicken breasts. For vegetarian options, tofu or mushrooms can be used instead of chicken. Meal Prep: Prep in advance and assemble into individual servings for easy grab-and-go meals throughout the week. Simply portion the ingredients, including the flavorful peanut dressing, into containers, and you'll have delicious and nutritious lunches ready to enjoy with minimal effort. Other Protein-Packed Recipes Baked Meatballs and Potatoes in a Rich Tomato Sauce Asian Marinated Beef Noodle Bowl Ratatouille Shakshuka Stuffed Baked Chicken Breast Lamb Cutlets with Sage and Chickpeas Peanut Pad Thai Salad with Chicken Serves 4 Total Protein: 240g (60g protein per serving) Prep: 15 minutes Cook 15 minutes INGREDIENTS Chicken: 800g chicken breasts, sliced in half lengthways 1 teaspoon sea salt 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon pepper ½ teaspoon chilli flakes Olive oil Salad: ½ head green cabbage, shredded or finely sliced 2 large carrots, into strips/spiralised* 1 large zucchini, into strips/spiralised* 1 large cucumber, into strips/spiralised* 1 red capsicum, sliced into sticks 2 green onions, sliced 1 cup fresh mint leaves, washed *Julienne Peeler Dressing: ¾ cup peanut butter (or sub with almond butter) ½ cup fresh lime juice 3 tablespoons Tamari Soy Sauce 1 tablespoon fish sauce 2 tablespoons ginger, freshly grated 1 large garlic clove, minced Water (as needed) 1 tablespoon maple syrup is optional for added sweetness Garnish: ½ cup peanuts, crushed (or sub with cashews) INSTRUCTIONS 1. Prepare the chicken: Begin by patting dry the chicken and slicing each breast in half lengthwise. Then, drizzle olive oil over the chicken and season it with salt, garlic, onion, chili, and pepper. Once the chicken is coated, use your hands to massage the seasoning evenly over each piece, ensuring they are thoroughly coated. 2. Cook the chicken: For those using an AIR FRYER, place the chicken into the preheated air fryer and cook for 6 minutes at 190°C. Flip the chicken over and cook for an additional 5 minutes. Once cooked, remove it to a plate and allow it to rest before slicing just before serving. Alternatively, for STOVETOP cooking, drizzle a tablespoon of olive oil into a non-stick frying pan and add the chicken. Cook for 5 minutes or until golden, then flip and cook for another 5 minutes or until the thickest part of the chicken is cooked through. Remove from the pan and allow it to sit before slicing, just before serving. 3. Make the Dressing: Whisk all dressing ingredients in a bowl or shake in a jar. If needed, microwave peanut butter for 30 seconds for easier mixing. If the dressing is too thick, add a tablespoon of water at a time until desired consistency. 4. Prepare the Salad: Slice and grate the salad ingredients and add them to a large mixing bowl. Then, add the cooked chicken and toss everything together to combine. 5. Bring it together: Drizzle the dressing over the salad, add it gradually, and toss to combine. Finally, top the salad with mint, green onions, and peanuts. Serve and 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 Recipe and Photography Margaret Pahos @CreateCookShare

Greek Lemon and Oregano Chicken is a one-pan recipe that is fresh, tasty, and very simple to make. If you love chicken and you love potatoes, then this is the perfect meal for you! My mum’s Greek Lemon and Oregano Chicken is a meal that will have a lasting impression on you. It is made with only a handful of ingredients; it is the perfect balance of sweetness and zest and has a tonne of flavour. For this recipe, you will need plenty of extra virgin olive oil, a couple of juicy ripe lemons, and plenty of Greek-dried oregano. The “Greek” in the dried oregano is so important because of its intense flavour and aroma. You can often find it at your local delicatessen, fruit shop, or even online. It is the combination of this oregano, lemon juice, and olive oil that creates the most luscious sauce. Don’t be surprised if you grab a couple of slices of bread to dip into the sauce – maybe even a third slice of bread! You will also love how tender and moist the chicken is and how creamy and flavourful the potatoes get whilst cooking in that lemon-oregano sauce. Your loved ones will really enjoy it, just as my family does. Watch How to Make It Helpful Tips Chicken - I have used chicken thigh fillets, however, this is a really delicious dish with chicken thigh cutlets, drumsticks or even chicken nibbles. It is cooked exactly the same way but tastes even better when the meat has bone as this makes an even tastier meal. Garlic and Lemon Juice – If you can use fresh garlic and fresh lemon juice, I highly suggest it. In fact, I never use a jar of minced garlic or store-bought lemon juice. It has a completely different taste. Organic ground garlic is the only other type of garlic I would use in this recipe. Serving – I usually serve this meal with plenty of bread, olives, and sometimes some feta cheese. However, my mum used to also serve it with rice and it is so good as the rice drinks up that sauce which makes it so fragrant and luscious. I hope you enjoy this family recipe and make it a regular dinner meal in your home as we do! 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 PLUS Videos by CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Cooking! Margaret x Greek Lemon and Oregano Chicken Serves 4 Prep Time: 10 minutes Cooking Time: 45 minutes INGREDIENTS 8 chicken thigh fillets** 4 medium potatoes, sliced into quarters 400ml chicken broth 50ml extra virgin olive oil juice of 2 lemons (1/2 cup) 1.5 tablespoons Greek-dried oregano 6 garlic cloves, minced Sea salt and freshly ground pepper INSTRUCTIONS 1. Drizzle extra virgin olive oil into a wide-based, pot. Season the chicken with sea salt and pepper and fry both sides until golden. Once the chicken is golden, add half the lemon juice and half of the oregano and sizzle for 2 minutes. This allows the chicken to absorb the lemon and oregano flavour and aroma. 2. Peel the potatoes, cut them into quarters, season and add to the same pot along with the garlic. Place in between and amongst the chicken. 3. Heat the chicken broth and then pour it over the chicken and potatoes. Bring it to a boil. Once boiling, reduce heat, cover, and simmer for 30 minutes (add extra boiling water to cover most of the chicken and potatoes if needed). 4. Remove the lid, and add the remaining oregano, and lemon juice. Increase heat to high and boil for a further 8-10 minutes without the lid on in order to reduce and thicken the liquid. 5. Turn off the heat. Cover and allow to rest for 5 minutes before serving. Serve with fresh rustic bread, kalamata olives, and a sprinkle of finely chopped fresh parsley. For a Thicker Sauce: For a thicker sauce, after the chicken has cooked for 30 minutes, add a teaspoon of corn flour to 1/4 cup of ice-cold water. Mix until well combined and pour over the chicken. Then continue step 4 onwards. ** It is preferable to use chicken thigh cutlets with the skin on as this makes a tastier meal, however, as many are conscious of eating the skin, I have cooked this with skinless fillets. Keep in mind chicken thighs cutlets will need extra cooking time when frying and simmering as they are a thicker meat.

Get ready for a flavor-packed dish that's perfect for those busy weeknights: One-Pan Sausage and Vegetable Bake with Herb Gravy. This budget-friendly, mess-free, and gluten-free dinner includes juicy sausages nestled among a colorful mix of roasted veggies, all coated in a herb gravy that'll have you coming back for seconds. With just one pan and minimal prep, it's a breeze to whip up, making it ideal for feeding the family or impressing guests. Sounds perfect? Then let's start cooking! I'm excited to share with you one of my favorite go-to recipes for those busy end-of-week evenings when you want something hearty, flavorful, and oh-so-easy. Introducing my One-Pan Sausage and Vegetable Bake with Herb Gravy—a dish that's as simple to make as it is satisfying to eat! Watch How to Make It Why you'll LOVE this Recipe ✔️ Quick and Easy: Perfect for busy weeknights, this dish requires minimal prep and just one pan, streamlining the cooking process and reducing cleanup time. ✔️ Wholesome Ingredients: Packed with colorful veggies like baby potatoes, green beans, squash, carrots, and onions, along with juicy sausages, it's a balanced and satisfying meal. ✔️ Crowd-Pleasing: Whether you're feeding the family or hosting a dinner party, this dish is sure to impress with its vibrant colors, bold flavors, and comforting appeal. ✔️ Gluten-Free: Suitable for those with dietary restrictions, this recipe is gluten-free, ensuring everyone can enjoy a delicious and hearty meal together. ✔️ Vegan Option: Simply swap the sausages with vegan sausages and the broth to vegetable stock and you've got a vegan-friendly option! ✔️ Meal Prep Friendly: This recipe is perfect for meal prep, allowing you to prepare ahead for busy days or enjoy leftovers throughout the week. ✔️ Make-Ahead Option: You can chop the veggies and prepare the herb gravy in advance, storing them in separate containers in the fridge until ready to use. ✔️ Versatile: Feel free to customize the recipe by swapping out veggies or using different types of sausages to suit your preferences or accommodating what you have on hand. ✔️ Reheating: Leftovers can be reheated in the oven or microwave for a quick and convenient meal, making it a practical option for busy schedules. Helpful Tips Potatoes: Slice the baby potatoes into 2cm cubed pieces to ensure they bake thoroughly within the cooking time. Swapping ingredients: Feel free to customize the recipe by swapping out veggies or using different types of sausages to suit your preferences or accommodating what you have on hand. Gravy Thickness: Once cooked, allow the herb gravy to rest for at least 5 minutes. This delay enables the cornstarch to activate fully, resulting in a thicker, more flavorsome gravy. Other Tray Bake Recipes you'll LOVE Baked Meatballs and Potatoes in a Rich Tomato Sauce Honey Mustard Salmon and Vegetable Tray Bake One-Pan Mediterranean Beans and Halloumi Bake Steak 'n' Chips Tray Bake All Tray Bakes and On-Pot Meals One-Pan Sausage and Vegetable Bake with Herb Gravy, gluten-free Serves 4 Prep 15minutes Cook 55 minutes INGREDIENTS 8-10 beef or pork sausages, gluten-free 400ml beef or vegetable broth / or stock 500g baby potatoes, washed and diced into 2cm cubed 300g green beans, washed and sliced in half 4 small yellow squash, quartered 2 carrots, peeled, sliced in half and diced 2 red onions, quartered 2 tablespoons olive oil + extra 2 tablespoons Worcestershire sauce, gluten-free 2 tablespoons dried Italian herbs 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons corn starch (known as corn flour in AUS/UK) 1 teaspoon sea salt ½ teaspoon pepper INSTRUCTIONS 1. Prepare the oven and pan: Preheat the oven to 200°C fan force and prepare a baking pan approx. 40x25cm. 2. Prepare and bake the vegetables: Prepare the potatoes, carrots, squash, and onions. Place them into the baking pan and drizzle over the olive oil. Season with sea salt, pepper, and 1 tablespoon of Italian herbs. Toss to combine and bake for 15 minutes. 3. Prepare the gravy: In the meantime, prepare the herb gravy. Heat the broth in the microwave or on the stovetop. Then add the Worcestershire sauce, garlic powder, onion powder, the remaining Italian herbs, and the corn starch. Whisk until well combined (note: I prefer to combine a nourishing powdered bone broth and hot water rather than a ready-made liquid stock). 4. Add the sausage and gravy: Remove the vegetables from the oven, and place the green beans and sausages on top of the layer of vegetables. Pour the herb gravy mixture into the baking pan and place the baking pan back into the oven for a further 40 minutes. Optional to turn the sausages halfway through so they brown on all sides. 5. Serve and enjoy: Remove the pan from the oven and sit for 5 minutes to allow the herb gravy to slightly thicken. Divide between bowls and serve. 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 Recipe and Photography Margaret Pahos @CreateCookShare

Check out this One-Pan Mediterranean Beans and Halloumi Bake with its flavourful sauce, hearty beans, and veggies all crowned with golden halloumi cheese. It's an easy, quick, budget-friendly, and wholesome vegetarian dinner perfect for busy families. This delicious one-pan wonder is also gluten-free and a great meal-prep idea as it re-heats perfectly! Want to make it even heartier? Serve it up with some flatbreads or rice to soak up all those tasty juices. Let's start cooking! Let's pause to celebrate the flavours of this vegetarian recipe; a harmonious blend of velvety beans, crunchy vegetables, and salty halloumi cheese, enriched in a heartwarming Mediterranean-style tomato sauce. What's even better? This recipe simplifies cooking by combining all ingredients in one baking pan, resulting in a mess-free midweek successful dinner. Watch How to Make It Helpful Tips and Substitutions Halloumi: Marinate the halloumi slices in olive oil and lemon juice before adding them to the bake for an extra burst of flavor. Substituting Vegetables: Feel free to customize the vegetable selection based on your preferences or what's in season, potatoes, eggplant, sweet potato or cherry tomatoes would all be great additions, making sure they are sliced no larger than 2cm diced to make sure they cook evenly. Substituting Halloumi: If you can't find Halloumi cheese, try replacing it with feta cheese for a similar texture and taste. For a dairy-free option choose vegan halloumi. Spices: If you prefer a spicier dish, add a pinch of chili flakes or cayenne pepper to the vegetable mixture before baking. Serving options: Instead of pita bread, serve the dish with crusty bread, rice, or quinoa for a hearty meal. Storage Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave or oven until heated through. Meal Prep / Leftovers This One-Pan Mediterranean Beans and Halloumi Bake yields enough for 4-5 servings, making it an excellent choice for meal prepping. Simply divide the cooked dish into individual containers and refrigerate them. These portions are perfect for taking to work or enjoying as quick lunches throughout the week. Other Vegetarian Recipes you'll LOVE Roasted Cauliflower and Chickpea Salad with Halloumi Chickpea Vegetable Soup with Lemon and Dukkah Artichokes and Potatoes with Peas Crispy Gnocchi Tray Bake with Bocconcini Spinach and Ricotta Stuffed Sweet Peppers Mediterranean Beans and Halloumi Bake Serves 4 Prep 10 minutes Cook 40 minutes Roasting Pan: 30x20 cm INGREDIENTS 400g x 2 cans of butter beans, drained and rinsed 400g can of black beans, drained and rinsed 400g can tomatoes, diced 225g halloumi, sliced 2cm thick 2 tablespoons extra virgin olive oil + extra 1 large fennel bulb, sliced into 1cm wedges 1 large carrot, diced 1cm cubed 1 large zucchini, diced 1 large red capsicum, seeds removed and diced 3 tablespoons pine nuts, toasted 2 tablespoons balsamic glaze 2 teaspoons garlic powder/granules 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon sea salt + extra ½ teaspoon white pepper To Serve: 4 pita bread pockets, gluten-free or White Rice INSTRUCTIONS 1.Oven: Preheat the oven to 220°C fan forced. 2. Preparing the Fennel: Slice the fennel into wedges, about 1 cm thick, and set aside the green leaves for garnishing later. Thinly and finely chop the stems and leaves. 3. Baking the Vegetables: Arrange the sliced fennel, carrots, zucchini, and red capsicum in the prepared roasting pan. Drizzle them with extra virgin olive oil and season with the smoked paprika, cumin, garlic, sea salt, and black pepper. Give everything a good toss to coat evenly, then place the pan in the preheated oven. Roast for 15 minutes. 4. Adding the Tomatoes and Beans: Remove the pan from the oven and add the canned tomatoes, beans, and balsamic glaze. Give all the ingredients a gentle stir, drizzle over more olive oil and sprinkle some sea salt, then continue baking for a further 15 minutes. 5. Add the Halloumi: Remove the pan from the oven and then place the halloumi slices and reserved fennel leaves on top of the vegetable mixture and continue baking for a final 10 minutes. 6. Toasting Pine Nuts: Start by toasting the pine nuts in a dry pan over medium heat. Stir them frequently to prevent burning, and toast them until they turn golden brown and become fragrant. This usually takes about 3 minutes. Keep a close eye on them as they can burn quickly. 7. Serve: Once cooked, sprinkle over the pine nuts and serve alongside pita bread. 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 Recipe and Photography Margaret Pahos @CreateCookShare

Feast in the Mediterranean-inspired flavours of this Chicken, Potatoes, and Haloumi Tray Bake. Tender chicken, creamy halloumi, and baby potatoes are coated in fragrant herbs, olive oil, and lemon juice, creating a juicy and succulent meal. With its straightforward marinade and dressing, this dish is effortlessly prepared yet brimming with Mediterranean goodness. Whether it's a casual weeknight dinner, a meal-prep option, or cooked for a special occasion, this tray bake is guaranteed to please and make a memorable impression with its comforting and flavourful appeal. Let's get cooking! Chicken and Haloumi Tray Bake Serves 4 Prep Time: 20 minutes Cook Time: 45 minutes INGREDIENTS Chicken and Halloumi: 4 small chicken breasts (150-180g each) * 8-10 baby red potatoes, cut into 2cm cubed 225g halloumi, sliced 2cm thick *note: for larger chicken breasts, around 250g or more each, slice them horizontally to create two thin steaks, ensuring they're no thicker than 1.5cm. This step eliminates the need for pounding while ensuring even cooking throughout the tray bake. Chicken and Potatoes Marinade: 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice 2 tablespoons honey 2 teaspoons dried oregano 8 springs of fresh thyme, leaves removed (or dried thyme) 1 x zest of a lemon Sea salt and freshly ground pepper Chicken and Potatoes Dressing: 2 tablespoons of extra virgin olive oil 2 tablespoons fresh lemon juice 1 large garlic clove, minced or finely grated ½ teaspoon paprika ¼ cup flat-leaf parsley, finely chopped sea salt and pepper INSTRUCTIONS Preheat Oven: Preheat the oven to 200°C fan-forced and line a roasting tray with baking paper. Bake the Potatoes: Place the diced potatoes on the prepared tray, drizzle with a little olive oil and seaon with sea salt and bake for 10 minutes to slightly soften. Prepare the Chicken Marinade: In the meantime, in a bowl, combine the extra virgin olive oil, lemon juice, honey, oregano, thyme, lemon zest, sea salt, and pepper. Add the Chicken: Remove the potatoes from the oven, and place the chicken breasts with the potatoes. Use half the marinade to coat the chicken and the remaining drizzle over the potatoes. Cover the tray loosely with foil and bake for an additional 25 minutes. Prepare the Dressing: While baking, prepare the dressing by combining its ingredients in a bowl. Add the Halloumi: After 25 minutes of baking, place the halloumi slices over the chicken and potatoes. Return the tray to the oven, uncovered, for an additional 10 minutes until the halloumi is golden and everything is cooked through. Serve: Once baked, spoon the dressing over the chicken, potatoes, and halloumi and serve immediately. Note: For a dairy-free option, use vegan halloumi.

Easter is just around the corner, and what better way to celebrate than with these charming Easter Bunny Biscuits! Picture this: a delightful combination of gluten-free arrowroot biscuits, creamy white chocolate, and an array of colorful toppings that come together to create the cutest bunny faces. These treats are not only a joy to make but will also bring a smile to the faces of everyone who indulges in them. Perfect for Easter gatherings, school events, or simply as a fun family activity, these bunny biscuits are sure to be a hit. Why Easter Bunny Biscuits are a Great Idea Not only are these Easter Bunny Biscuits adorable to look at, but they also make for a fantastic Easter activity that the whole family can enjoy. The process is simple and allows for creativity, making it a perfect project for kids and adults alike. Plus, these treats are a sweet addition to any Easter gathering, adding a touch of fun to your celebration. So, gather your ingredients, round up your loved ones, and get ready to hop into Easter with these irresistibly charming Easter Bunny Biscuits. With every bite, you'll be savoring the joy and sweetness of the season! Let's Begin! Watch How to Make them Helpful Tips and Suggestions Work in Small Batches: Instead of coating all the biscuits at once, work in small batches. This ensures that the chocolate stays melted and workable for each row. Use a Spoon or Spatula: When applying chocolate to the first row of biscuits, use a spoon or spatula to spread it evenly. This allows for better control and helps in achieving a smooth and uniform coating. Have Decorations Ready: Before starting, have all your decorations (marshmallows already dipped in the 100s and 1000s for ears, candy eyes, skittles for noses) laid out and easily accessible. This way, you can quickly place them on the chocolate-coated biscuits without delay. Storing: To keep your Easter Bunny Biscuits fresh and adorable, store them in an airtight container in the refrigerator or a cool dry place in the pantry. Other Sweet Treats Tim Tam Reindeer Biscuits Snikers Date Bark Nutella Stuffed French Toast Bites All Sweet Treats! Easter Bunny Biscuits, gluten-free Makes 20 Prep15 minutes INGREDIENTS 200g (1 packet) Arrowroot Biscuits @ledaglutenfree 150g White Chocolate, melted (optional dairy-free) 20 large white marshmallows 1/4 cup 100s and 1000s 40 candy eyes 20 skittles lollies INSTRUCTIONS 1. Prepare ingredients: All ingredients need to be prepared in advance. Have set out the candy eyes and Skittles noses. 2. Marshmallows: Pour the 100s and 1000s in a shallow bowl. Slice or cut each marshmallow in half diagonally and dip the sticky side into the sugar. Set aside. 3. Arrowroot Biscuits: Arrange Arrowroot Biscuits on trays lined with baking paper. 4. Prepare the Chocolate: Place the chocolate in a microwave-proof bowl and heat at 30-second intervals, stirring the chocolate to ensure it is evenly melting. Be cautious not to overheat as it can burn the chocolate. Alternatively, use the double boiler method* 5. Coat the biscuits: Using a spoon place a dollop onto each cookie and spread. 6. Create the bunny face: Add two marshmallows on top of each biscuit for ears, add two candy eyes below the ears, and a skittle as a nose. 7. Serve: Refrigerate for 10 minutes or until the chocolate sets and serve. *Double Boiler Method to Melt Chocolate: 1. Fill a saucepan with a small amount of water (about 1-2 inches) and bring it to a simmer. Make sure the water doesn't touch the bottom of the bowl you'll be using. 2. Place the heatproof bowl on top of the saucepan, creating a double boiler. 3. Add the chocolate to the bowl and stir occasionally as it melts. The steam from the simmering water will gently melt the chocolate. 4. Once the chocolate is fully melted, remove the bowl from the heat. 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 Recipe and Photography Margaret Pahos @CreateCookShare

This Lemon and Garlic Butter Baked Fish is the most simplest and delicious way you can bake white fish fillets. The lemon and garlic butter sauce is silky and irresistible and the fish is flaky and cooked to perfection. Serve it with rice, quinoa, mashed potatoes, steamed vegetables, or a garden salad to create a perfect wholesome meal in 20 minutes. Let's Begin! Why you'll LOVE this recipe Effortless Preparation: With just 5 minutes of prep time, this recipe offers maximum flavor with minimal effort, perfect for busy weeknights or lazy weekends. Versatile Serving Options: Whether paired with rice, quinoa, or a side salad, this dish complements a variety of sides, allowing you to customize your meal according to your preferences. Healthy and Wholesome: Made with fresh ingredients, gluten-free, and with dairy-free options, this dish is not only delicious but also nutritious, offering a wholesome dining experience for you and your loved ones. Restaurant-Quality Results: Impress your family and friends with a restaurant-quality dish cooked to perfection in the comfort of your kitchen, showcasing your culinary skills without the hassle. Watch How To Make It Shopping for White Fish Fillets Fish may not be cheap to buy, but you can still find great quality fillets at a good price. When shopping for white fish fillets, your best bet is to use a flaky fish such as Cod and Snapper or on the cheaper end, Perch or Bass fillets. In fact, this recipe has been passed down to me by my brother, who is a chef by trade, and he uses Perch or Bass as he finds it cooks perfectly and the light flavour, allows the sauce to shine. If however, you prefer an Australian fish, I have also cooked this recipe using Barramundi fillets, which is a sweet and slightly stronger flavoured fillet, and it has also turned out deliciously perfect. What can you serve this fish with? Stovetop Rice Quinoa Potato and Cucumber Salad Roasted Cauliflower with Chickpea and Halloumi Greek Baked Vegetables Classic Greek Salad Other Fish and Seafood Recipes Honey and Walnut Baklava Baked Fish Seafood Paella with Orange and Olive Salad Salmon with Bruschetta Salad Oven Baked Calamari with a Green Salad ALL SEAFOOD AND FISH RECIPES Lemon and Garlic Butter Baked Fish, gluten-free Serves 4 Prep 5 minutes Cook 15 minutes INGREDIENTS: Baked Fish: 4 White Fish Fillets* (approximately 180g each fillet) 2 tablespoons butter, dairy-free optional 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme leaves ¼ cup fresh lemon juice Sea salt and freshly ground pepper To Serve: Stovetop Rice Quinoa Or any side salad / baked or mashed vegetables INSTRUCTIONS: 1. Preheat the oven and prepare the sauce: Preheat the oven to 200°C fan forced / 220°C conventional oven / 425°F. Melt the butter in a small frying pan and then add the garlic, thyme, and lemon juice. Whisk to combine creating a creamy sauce. 2. Prepare the fish: Line a baking dish with baking paper, place the fish fillets into a baking dish, and pour the lemon garlic sauce over the fillets. Using tongs turn the fillets over to coat both sides. Season with sea salt and pepper and add a thin slice of lemon over each fillet. 3. Bake: Place the fish into the oven and bake for 15 minutes or until cooked through. In the meantime, prepare a side dish of your choice. 4. Serve: Remove from the oven, garnish with fresh parsley leaves, and serve. *Personal preference for fish choice is Barramundi fillets; however, Perch fillets or Bass fillets are perfect to use. Keep in mind, if you use Barramundi, they are thicker and may need extra cooking time. Have you tried this recipe? Please leave me a rating below and comment, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Indulge in convenience and wellness with this Chickpea, Quinoa, Feta, and Hummus Salad Jars. A quick, nutritious, and filling lunch solution. With 17g of protein in each serving, these are also gluten-free and vegetarian, and easily adapted for dairy-free diets. From the earthy richness of chickpeas to the tangy bite of Greek feta, each layer promises a delicious experience. Why you'll LOVE Salad Jars for Meal Prepping Here's why this Salad Jar recipe is a stellar meal prep idea: It's packed with protein, fiber, and essential nutrients, keeping you satisfied and energized throughout the day. With simple assembly and minimal cooking time, it's perfect for busy schedules. Plus, it's versatile! It's gluten-free, vegetarian, and easily adaptable for dairy-free diets. Preparing these jars in advance ensures you have a wholesome, ready-to-eat meal for the entire week. Say goodbye to last-minute lunch dilemmas and hello to effortless nourishment. It's a deliciously convenient solution for staying on track with your health goals while saving time and effort. Watch How to Make It Storage and Serving Recommendations Always put the dressing at the bottom of the jars and then divide the salad into 3 x 850g air-tight jars (Mason jars are also fantastic as they are leak-proof!). They're ideal for slipping into a spacious purse for work or tossing into a backpack. If using a meal prep container, store the dressing separately and add it just before serving. Transfer the salad from the jar to a bowl or plate for easy enjoyment, or mix it directly in the meal prep container. Meal Prepping Ideas If you're like my daughter, you love meal prepping but prefer to pack each salad jar on a daily basis. She prefers doing this as on some days she likes to change it up by adding something extra, such as cashews, pumpkin seeds, or grated carrot. It only takes her 3-minutes to bring it together. Here are our suggestions for doing this: Prep Ingredients in Advance: Streamline your meal prep by prepping the veggies, and grains beforehand. Cook the quinoa, chop the veggies, marinate the chickpeas, and prepare the dressing. Then keep each ingredient ready-made but in separate containers in the refrigerator. Layer Ingredients Thoughtfully: Each morning, arrange ingredients in the jar strategically to maintain freshness. Follow the recommended order to ensure optimal taste and texture. Shake Well Before Serving: Just before enjoying your salad, give the jar a good shake to distribute flavors evenly. Then, transfer everything into a bowl or onto a plate for easy eating. While eating directly from the jar is an option, transferring to a dish can make it more accessible. Get Creative: Don't hesitate to experiment with ingredients. Swap out veggies, proteins, or grains to suit your preferences or what's available. Embrace your culinary creativity and personalize your Salad Jars to your liking. The question is have I convinced you to whip up this salad as part of your meal prep? Or why not see how I serve it as a hearty salad for dinner or when I am hosting a party? See my VIDEO HERE Salad Jars with Chickpeas, Quinoa, Feta and Hummus Makes 3 x 800ml jars Prep 10 minutes Cook 15 minutes INGREDIENTS Chickpeas: 1 x 400g can organic chickpeas, rinsed and drained 1 small red onion, finely sliced 1 teaspoon smoked paprika ¼ cup olive oil ¼ cup balsamic vinegar Salad: 2 cups cooked quinoa 200g Greek feta, crumbled 2 cups baby rocket 2 large tomatoes, diced 1 Lebanese cucumber, diced Dressing: 4 tablespoons hummus, store-bought 3 tablespoons olive oil 1/3 cup lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon pepper INSTRUCTIONS 1. Cook the Quinoa: Instructions on How to Cook Quinoa is found HERE 2. Prepare the chickpeas: Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’. 3. Prepare the vegetables: Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta. 4. Prepare the dressing: Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well. 5. Make the Meal Prep Jars: Evenly distribute and layer into each jar, first the dressing, then the cucumber, tomatoes, quinoa, feta, chickpeas, and rocket. Close the lids and refrigerate for 4 days. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Introducing my Chickpea Quinoa Salad with a Creamy Hummus Dressing that is refreshing, creamy, delicious, and hits the spot! It's made with cucumbers, tomatoes, onions, rocket, feta, and a creamy lemon hummus dressing that ties in all the flavours. But what I love most is the fluffy quinoa and paprika-marinated chickpeas that give the salad a flavourful Middle Eastern twist! Let's Begin! Why you'll LOVE this Chickpea Quinoa Salad Healthy and Nutritious: It's packed with wholesome ingredients like chickpeas, quinoa, vegetables, and hummus. It provides a good balance of carbohydrates, protein, and fiber, making it a nutritious option for any meal. Flavorful and Delicious: The combination of ingredients such as smoked paprika, balsamic vinegar, feta cheese, and creamy hummus dressing creates a burst of flavours. Easy to Make: With simple instructions and minimal prep time, this recipe is quick, easy, and convenient for busy individuals or families. Meal Prep Option and Versatile: This salad can be enjoyed as a main dish or served as a side alongside grilled chicken, fish, or tofu. It's also great for meal prep and can be stored in the fridge for a few days, making it a convenient option for lunches or dinners throughout the week. Suitable for Various Dietary Preferences: This salad is gluten-free and vegetarian and can be easily adapted to accommodate dairy-free diets by using vegan feta cheese. Satisfying and Filling: Thanks to the protein and fiber content from the chickpeas and quinoa, this salad is not only delicious but also satisfying and filling. It's a great option for those looking to achieve a healthy eating diet while still enjoying a hearty meal. Watch How to Make It Variations to this salad and how to store it: Prep Ahead: Cook the quinoa in advance and store it in the refrigerator. This will save time when assembling the salad, especially if you're making it for a quick lunch or dinner during the week. Roast the Chickpeas: For added crunch and flavor, consider roasting the chickpeas before adding them to the salad. Simply toss them in the olive oil and paprika, then roast them in the oven until crispy. Marinate the Chickpeas Longer: If time permits, allow the chickpeas to marinate in the olive oil and balsamic vinegar mixture for a longer period, such as 30 minutes to an hour. This will enhance the flavor and ensure they absorb the marinade well. Add Fresh Herbs: Consider adding fresh herbs like parsley, cilantro, or mint to the salad for added freshness and flavor. Chop them finely and toss them with the other ingredients before adding the dressing. Make it a Meal: To turn this salad into a complete meal, consider adding protein such as grilled chicken, shrimp, or tofu on top. Store Properly: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Other Salad Recipes: Spring Roll Salad Chopped Salad with Pita Pockets Potato and Cucumber Salad with a Creamy Dill Dressing Nacho Salad with Spiced Beef Watermelon Salad with Rocket and Feta Chickpea Quinoa Salad with a Creamy Hummus Dressing Serves 4 Prep 10 minutes Cook 15 minutes INGREDIENTS Chickpeas: 1 x 400g can organic chickpeas, rinsed and drained 1 small red onion, finely sliced 1 teaspoon smoked paprika ¼ cup olive oil ¼ cup balsamic vinegar (optional 1/2 teaspoon ground cumin) Salad: 2 cups cooked quinoa 200g Greek feta, crumbled (or dairy-free alternative) 60g baby rocket 2 large tomatoes, diced 1 Lebanese cucumber, diced Dressing: 4 tablespoons hummus, store-bought 3 tablespoons olive oil 1/3 cup lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon pepper INSTRUCTIONS 1. Cook the Quinoa: Instructions on How to Cook Quinoa is found HERE 2. Prepare the chickpeas: Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’. 3. Prepare the vegetables: Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta. 4. Prepare the dressing: Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well. 5. Bring it together: In a large serving bowl, place the rocket, quinoa, cucumber, tomatoes, and chickpeas, and top it off with the creamy hummus dressing. Toss to combine and enjoy. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare