Over 30 years ago, a sweet elderly lady that was in her 90s, offered her ONE BOWL COUNTRY SLICE recipe to my mum. Mum loved making it because it was so easy and had so many vegetables in it, including zucchini, onion, and capsicum. It's the ultimate savoury slice to serve as an appetiser or the perfect side meal alongside a steak. Either way, you will love it. More Appetisers you'll ENJOY: Ricotta and Prosciutto Potato Gem Cups, gluten-free Spinach and Feta Pinwheels, gluten-free Brie and Cranberry Puff Pastry Bites, gluten-free ALL APPETISERS One Bowl Country Slice, gluten-free Makes 20-24 slices (depends on how big they are cut) Preparation: 20 minutes Cooking: 50 minutes -1 hour INGREDIENTS 1 large onion, finely chopped  1 large carrot, grated 1 large zucchini grated (squeeze any excess liquid) 1 red capsicum, finely diced 2 celery stalks, finely diced 3 spring onions/scallions, sliced thinly 1 cup Tasty Cheese 3 tbsp Parmesan Cheese 20g butter, melted (dairy free optional) 8 extra large eggs, lightly whisked 3 tbs gluten-free self-raising flour (swap with coconut flour for grain-free) ½ cup parsley, fresh and finely chopped ¼ cup mint leaves, fresh and finely chopped Sea salt / Pepper, a generous amount INSTRUCTIONS Preheat oven and prepare baking tray: Preheat to 180°C fan forced / 200°C conventional oven / 400°F and line baking tray (approximately 30x20cm) with baking paper.  Combine ingredients: Grate and chop all ingredients. First place into the bowl the eggs and whisk, then add all the remaining ingredients and mix to combine well. Bake: Spoon the mixture into the tray and spread out evenly, then bake for 50 minutes -1 hour or until cooked through. Cooling, Slice, and Serve: Allow to cool for at least 30 minutes or more before slicing into squares for serving. 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

My preferred method of serving carrots is this Maple Roasted Carrots with Tahini Miso Dressing. This recipe is simple to make yet bursting with flavors, making it a standout dish for any dinner. Maple Roasted Carrots with Tahini Miso Dressing, gluten-free Serves 4 Prep 5 minutes Cook 25 minutes Carrots: 2 bunches of Dutch Carrots, cleaned and trimmed 1 1/2 tbsp Maple Syrup 2 tbsp Olive Oil 1 tsp Fennel Seeds crushed Sea Salt and Pepper Dressing: 1 tbsp Miso paste 1 tbsp Tahini 2 tbsp Lemon Juice 1 tbs Water Topping: Crushed Walnuts Fresh Pomegranate Chives, finely chopped Instructions: Preheat the oven to 180 degrees Celsius. Toss carrots in the maple syrup and olive oil mixture and season with fennel seeds, salt and pepper. Bake on a tray with baking paper for 25 minutes. In the meantime combine the miso mixture with a fork until smooth. Set aside. Once carrots are cooked, allow cooling for 5 minutes before plating. Top with miso dressing, walnuts, pomegranate and chives. Enjoy! Margaret Pahos @CreateCookShare

Hearty, simple, and comforting, this Greek Lemon Chicken Soup is a trademark dish that has nourished generations. It is thick, creamy, slightly tangy, and warming. Greeks describe it as a warm embrace on a chilly winter day and a soothing remedy for anyone feeling under the weather. It's the perfect dish to bring comfort and warmth to your loved ones. Happy cooking and I hope you enjoy my mum's recipe. Avgolemono literally means ‘egg-lemon' in Greek. It is a term used to define soups or sauces made with eggs and lemon mixed with broth. The result is a creamy, silky and tangy sauce that is enjoyed by all. Helpful Tips The Chicken When making the stock, I like to use drumsticks. The reason for this is that meat on bone makes for a very tasty broth. Others prefer to use the whole chicken but I find you need a really deep pot and a lot of water to cover a whole chicken, hence drumsticks are a wonderful alternative. Any other chicken pieces can be used, as long as it is not fillet or boneless. The Stock When boiling the chicken, water will evaporate, therefore, at the stage that the shredded chicken is added, if you find it is too thick, add a cup or so of boiling water to dilute it a little. You want the soup to be thick but not as thick as a risotto. The Egg-Lemon Sauce Many find it difficult to make a creamy egg-lemon sauce but the secret is corn flour. It is used to bind the ingredients together and create a creamy texture. Just add all the ingredients to a NutriBullet or blender and that does a great job of whizzing it together to create that creaminess. Greek Lemon Chicken Soup (Avgolemono Soupa), gluten-free Serves 6 Preparation and Cooking Time: 1 hour 10 minutes CHICKEN SOUP 6 chicken drumsticks, preferably organic or free-range 1.5 cups medium-grain rice 3 liters water (+ extra) 1 tablespoon sea salt 1 teaspoon pepper 1 tablespoon butter (or dairy-free substitute) LEMON SAUCE 1/2 cup freshly squeezed lemon juice 1 egg at room temperature 1 heaped teaspoon gluten-free corn flour 1 cup chicken stock from the soup Instructions: Cook the chicken: In a large deep pot, fill with 3 litres of water and add the chicken, ensuring it is fully submerged. If necessary, add more water. Bring to a boil and skim off any impurities until the stock is clear. Reduce heat, cover, and simmer for 45 minutes. Remove the chicken from the broth and set it aside to cool. Once cooled, shred the chicken into small pieces to add back to the soup later. Keep stock aside for the lemon sauce: If needed, strain the broth to remove any bones and keep aside 1 cup of chicken broth which will be needed for the lemon sauce. Prepare the soup and add the rice: Bring the chicken broth to a boil, add the rice, seasoning, and butter, and stir continuously for one minute. Reduce the heat and simmer for 15 minutes or until the rice is plump and cooked. Add the shredded chicken: Once cooked, add the shredded chicken pieces back to the pot and simmer for an additional 10 minutes. If the soup appears too thick, stir in a cup of boiling water to reach the desired consistency. Remove from the heat. Make the lemon sauce: Using an electric beater, blender, or NutriBullet, add the lemon juice, egg, corn flour, and the cup of chicken broth. Beat until all ingredients are combined and creamy. Pour the sauce into the soup and serve: Pour the egg-lemon sauce into the soup and gently stir it in using a spoon. Turn off the heat immediately and taste for seasoning. Serve warm, garnished with a sprinkle of freshly ground pepper and, a drizzle of extra virgin olive oil.

Begin your morning with a fast and healthy Eggs and Spinach Breakfast. This uncomplicated dish brings together the nutritious benefits of free-range organic eggs with the lively, fresh tastes of baby spinach and Roma tomatoes. In a matter of minutes, you can whip up a tasty and fulfilling meal by forming 'nests' of spinach to hold each egg, all expertly cooked in one pan. An appetizing and nutritious way to kick off your day! Let's start cooking! Quick Eggs and Spinach Breakfast, gluten-free Serves 2 Ingredients: 4 free-range organic eggs 50g baby spinach 1 Roma tomato, sliced 2 tablespoons olive oil sea salt/pepper Instructions: Drizzle the olive oil in the frying pan. Spread the tomatoes all around and then add all the spinach. Make 4 ‘nests’ with the spinach and crack the eggs in each ’nest’. Place the lid onto the pan and cook over high heat for 2 minutes. Then reduce the heat and simmer for 2-3 minutes. Season with sea salt and pepper and serve immediately. Enjoy. Want to make it extra special? For an extra layer of flavor, add 1/2 cup of grated cheese of your choice over the top before placing the lid on the pan and cooking. Margaret Pahos @CreateCookShare

Need a fast and simple pasta meal for a hectic weeknight? Look no further than this Tomato Pesto Pasta. It offers a flavorful punch with the right balance of sweetness, guaranteed to leave you fully satisfied. Plus, it's both dairy-free and gluten-free.Let's stat cooking! Tomato Pesto Pasta, gluten-free Serves 4 Preparation: 10 minutes Cooking: 10 minutes Tomato Pesto: 150g semi-sundried tomatoes 100ml extra virgin olive oil, extra if needed 50g pine nuts OR 50g sunflower seeds 1 large garlic clove 1 tbsp white wine vinegar To serve on: 400g Gluten Free Pasta of choice fresh basil leaves baby capers optional: chilli flakes INSTRUCTIONS Combine all tomato pesto ingredients in a food processor. Cook pasta according to packet instructions. Drain and place into a large mixing or serving bowl. Pour pesto over pasta, toss, and combine well. Serve with fresh basil leaves and baby capers. Margaret Pahos @CreateCookShare

Seafood Chowder is a sumptuously creamy dairy-free dish made with fresh seafood, fish stock, hearty vegetables, and coconut cream. It's luxurious and ideal for a special gathering or a family meal. Let's Begin! Seafood Chowder with Coconut Cream Serves 4-6 Prep 10 minutes Cook 30 minutes Ingredients: 200g cod fish, diced 200g skinless salmon, diced 200g green prawns, peeled, diced 400g baby clams or vongole, washed 600ml fish stock 1 can of coconut cream 1/4 cup coconut oil or olive oil 1 leek, thinly sliced and chopped 2 celery stalks, thinly sliced 1 small sweet potato, diced 1 large potato, diced 2 carrots, diced 2 bay leaves 4 springs of fresh thyme 1 tbsp apple cider vinegar 1 tsp paprika 1 tsp dried dill juice of 1 lemon sea salt/pepper, a generous amount parsley to garnish Instructions: Prepare the vegetables: Heat the oil in a large saucepan, and add the leek, celery, carrot, potato and sweet potato. Cook, stirring occasionally over medium heat for 10 minutes. Add the spices and stock: Add thyme leaves, bay leaves, sea salt, pepper, paprika, apple cider vinegar, and stock, and bring to boil. Simmer for 10 minutes. Taste for seasoning. Add the seafood: Add the coconut milk, dill, and cod fish and simmer for a further 2 minutes and then add salmon, prawns, vongole, and lemon juice and simmer for a further 3 minutes or until the vongole has opened. Do not bring to boil, only simmer. Ready to serve: Remove thyme springs and bay leaves. Ladle chowder into large wide bowls and season with ground pepper, garnish with parsley, and optional to serve with a few chili slices. Margaret Pahos @CreateCookShare

Creating these Strawberry Cheesecakes is simple and will surely be a hit with your loved ones. Ideal for gatherings, you can prepare them a day in advance. They come together swiftly and have an elegant appearance. Let's get started! Mini Strawberry Cheesecakes Preparation: 15 minutes Cooking and Chilling Time: 4 hours Makes 10 x 120g jars Biscuit Base: 300g Amaretti Biscotti or any almond based gluten-free biscuits 80g butter, melted Cream Cheese Filling: 250g cream cheese 1/2 tsp vanilla bean paste 100g icing sugar 100ml thickened cream Strawberry Jam: 750g strawberries, washed and cut into quarters 1/2 cup caster sugar or coconut sugar 2 tbsp fresh lemon juice INSTRUCTIONS Biscuit Base: Place the biscuits in a food bag and crush them using a rolling pin. Transfer to a bowl and pour over the melted butter. Mix well. Pour them into the prepared glass bowls or jars and press them into the base to create an even layer. Chill in the fridge for 15 minutes to set. Cream Cheese: Next place the cream cheese, icing sugar, and vanilla paste in a bowl and beat with an electric mixer until smooth. Pour in the thickened cream and continue until the mixture is combined. Pour the cream cheese mixture on top of the biscuit base. Smooth the top with the back of a dessert spoon. Refrigerate for 3+ hours. Strawberry Topping: In a saucepan add the strawberries, and sugar and simmer over low heat until it starts to bubble and thicken. Then add the lemon juice and combine well stirring occasionally. Simmer for 10 minutes. Allow to completely cool while the cheesecake is setting in the fridge. Pour the strawberry topping over the cheese mixture and place it back into the refrigerator for a further hour. Serve with whipped cream, a dollop of ice cream, fresh berries, fresh mint leaves, or just on its own. Margaret Pahos @CreateCookShare

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.