Are you ready to spice up your salad game? Try this gluten-free Nacho Salad with Spiced Beef and Creamy Nacho Dressing! It combines crispy salad vegetables, seasoned beef, tasty cheese, pinto beans, ripe avocadoes, and a dreamy sour cream and mayonnaise dressing that enhances every bite into a flavour-packed fiesta. Let's make it together! Are you one of those individuals who typically shy away from salads, finding them lacking in excitement and satisfaction? Well, prepare to be pleasantly surprised as I introduce you to the Nacho Salad - a dish that defies expectations. How, you ask? That's because what sets this Nacho Salad apart is its ability to bridge the gap between traditional salads and hearty, flavour-packed meals. Why You'll Love This Nacho Salad Hearty and Filling: Unlike traditional salads, this dish is hearty and filling, making it a satisfying meal option for lunch or dinner. The combination of protein-packed beef and fiber-rich beans ensures you'll feel satisfied and energized after enjoying this dish. Quick and Easy: With minimal prep and cooking time, this Nacho Salad is perfect for busy weeknights when you need a delicious and nutritious meal in a hurry. It's simple enough for beginner cooks yet impressive enough to serve to guests. Family-Friendly: Loved by kids and adults alike, this is a crowd-pleaser that's sure to become a family favorite. It's a great way to sneak in some extra veggies while still indulging in a meal that feels like a treat. Customizable: Whether you prefer extra heat with jalapenos or enjoy a milder flavor, this salad is customizable to suit any taste preferences. Add or subtract ingredients as you like to create your perfect combination. Perfect for Entertaining: Whether you're hosting a casual gathering or a party, this is the ultimate crowd-pleasing dish. Serve it as a main course or as a festive appetizer, and watch as it disappears within minutes. Adapting the Nacho Salad to Suit Vegans: Replace Beef Mince: Instead of using beef mince, opt for plant-based alternatives such as crumbled tofu, tempeh, or a meatless ground substitute made from soy or legumes. Season it with the same Mexican spices. Skip the Cheese or Use Vegan Cheese: Omit the cheese or replace it with your favorite vegan cheese alternative. There are many dairy-free cheese options available that taste similar to traditional cheese. Choose Vegan Sour Cream and Mayonnaise: Look for vegan sour cream and mayonnaise options at your local grocery store or health food store. Experiment with Additional Ingredients: Get creative with your vegan Nacho Salad by incorporating other plant-based ingredients such as roasted vegetables, guacamole, salsa, quinoa, or roasted chickpeas for added protein and flavor. Watch How to Make It Storage Instructions and Meal Prep Storage: Keep any leftover taco salad in the refrigerator for up to 2-3 days. If you anticipate having leftovers, reserve extras without adding the nacho dressing, and avocado, as these ingredients are best added fresh. For optimal freshness, store the beef separately to reheat later. Reheating: When ready to enjoy again, reheat the beef in a pan or the microwave until warmed. This ensures that the meat retains its juicy flavor and texture before adding it to the salad. Meal Prep: Simplify meal prep, by browning the meat with the Mexican seasoning and chopping all your taco salad ingredients in advance. Store them in meal prep containers without mixing. Keep the nacho dressing, and beef separate until you're ready to assemble and serve the salad. Remember to squeeze lime juice over the avocado ahead of time to prevent browning. Just before serving, heat the meat, and combine it with the other ingredients. Finally, pour over the creamy nacho dressing. Other Salad Recipes You'll LOVE Potato and Cucumber Salad with Creamy Dill Dressing Watermelon Salad with Rocket, Feta and Pistachios Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Mexican Quinoa Salad Classic Greek Salad Nacho Salad with Spiced Beef and Creamy Nacho Dressing Serves 4-6 Prep 10 minutes Cook 15 minutes INGREDIENTS Beef Mixture: 500g beef mince 1 tablespoon tomato paste 1 tablespoon Beef Bone Powdered Stock (I used San Elk) with ¼ cup water (OR ¼ cup beef liquid stock), gluten-free Mexican Seasoning: 1 teaspoon dried oregano ½ teaspoon cumin ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon cayenne powder ½ teaspoon smoked paprika ½ teaspoon sea salt ¼ teaspoon pepper OR 2 tablespoons ready-made Mexican or Taco Seasoning Salad: 4 cups iceberg lettuce, chopped 2 large ripe tomatoes, diced 1 large red onion, sliced 2 avocados, diced 1 cup (400g) can of black, borlotti or pinto beans drained and rinsed 2 cups cheddar, grated (or Mexican Blend Cheese) 1 large packet Nacho corn chips, gluten-free Optional: chilli or jalapenos Nacho Salad Dressing: ½ cup sour cream ¼ cup mayonnaise ¼ cup lime juice, freshly squeezed 1 teaspoon garlic powder ½ teaspoon onion powder INSTRUCTIONS 1. Make the Mexican Seasoning: In a bowl, mix oregano, cumin, garlic powder, onion powder, cayenne powder, smoked paprika, sea salt, and pepper. Alternatively, you can use ready-made Mexican or Taco Seasoning. 2. Prepare the Beef Mixture: In a pan or pot over high heat, cook the beef mince until browned and break it up with a wooden spoon. Next add the tomato paste, beef stock, and water, stirring well to combine. Add the Mexican seasoning over the beef mixture, stir, and simmer over low heat for 5 minutes, or until the mixture thickens. 3. Make the Nacho Salad Dressing: In a small bowl or jar, whisk together sour cream, mayonnaise, lime juice, garlic powder, and onion powder until smooth. 4. Prepare the Salad Ingredients: Chop, dice, and grate all the salad ingredients. 5. Assemble the Nacho Salad: Serve in individual bowls or a large serving bowl the lettuce, tomatoes, onion, avocado, beans, and cheese, and then place a generous portion of the taco beef mixture over the top. Drizzle the nacho salad dressing over and serve. 6.  Serve: Serve with Nacho Corn Chips and enjoy. Have you tried this recipe? Leave a rating below OR Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok  YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Step into a world of bold flavors and refreshing textures with this tantalising Cucumber Noodle Salad with Sichuan Dressing. Featuring a warming citrus twist – the Sichuan-inspired dressing takes this dish to a whole new level. This vibrant and zesty salad is a celebration of crisp cucumbers, silky healthy noodles, and a symphony of spices that will awaken your taste buds. Perfect as a main meal for warm days or as a delightful side to complement the main course, this recipe effortlessly combines simplicity with an explosion of flavors. Why you'll love this Noodle Salad Explosion of flavors and textures: This salad offers a perfect harmony of flavors, ranging from the crisp and refreshing cucumbers to the bold and zesty Sichuan dressing. The combination of Asian sauces, and aromatic spices creates a symphony of tastes. Refreshing and Light: As a salad, it's light and refreshing, making it an ideal choice for warm days or when you're in the mood for a wholesome yet not overly heavy meal. The cucumbers brings a cooling element that complements the spiciness of the Sichuan dressing. Versatility: This salad is incredibly versatile, making it suitable for various occasions. Whether you're serving it as a standalone dish for a light lunch, a refreshing side for a barbecue, or a vibrant accompaniment to your favorite protein, it adapts seamlessly to different dining scenarios. Health-conscious Choice: Packed with fresh vegetables and herbs and utilizing konjac noodles, this salad is a health-conscious choice without compromising on taste. The nutrient-rich ingredients contribute to a well-balanced and satisfying meal. Gluten-Free and Dairy-Free: Yes, this Cucumber Noodle Salad with Sichuan Dressing is both gluten-free and dairy-free, provided you use gluten-free sauces. Easy to Prepare: With a straightforward preparation process, this salad is perfect for both novice and experienced cooks. The accessibility of ingredients and simplicity of the recipe make it a go-to option for anyone looking to whip up a delicious and impressive dish without spending hours in the kitchen. Watch How to Make It Can I make this Ahead of Time or as Part of my Meal Prep? Absolutely! The Cucumber Noodle Salad with Sichuan Dressing is an excellent choice for meal prep. The fact that it can be served cold makes it a practical and enjoyable option for preparing in advance. Here's why it's great for meal prep: Long Lasting Freshness: The cucumber, and konjac noodles, used in the salad retain their freshness well even after being refrigerated. This makes it an ideal choice for preparing several portions ahead of time. Easy Assembly: The salad is easy to assemble, and you can store the dressing separately from the vegetables and noodles until you're ready to eat. This prevents the salad from becoming soggy and ensures the salad maintains its texture. Portable and Convenient: Pack the salad in individual containers, and you have a ready-to-go meal for work, picnics, or any on-the-go situation. The separate packaging of the dressing keeps everything fresh until you're ready to enjoy. Customization: This salad is highly customizable. You can prep different variations by adjusting the vegetables or adding proteins like grilled chicken, tofu, or tuna. This allows you to create a variety of meals using the same base ingredients. Other Noodle Recipes you'll Love Vermicelli Salad with Steak and Nuoc Cham Dressing Miso Chicken Noodle Soup Lemongrass Tenderloins with Vietnamese Salad Cucumber Noodle Salad with Sichuan Dressing Serves 2 (as a main) or 4 (as a side salad) Prep 10 minutes Cook 5 minutes INGREDIENTS Noodles: 400g drained Konjac Noodles (I used Chang’s LoCal Noodles) (you can also use rice vermicelli noodles and cook according to packet instructions) 2 Lebanese cucumbers 2 spring onions, finely sliced 1 long red chilli, seeds removed and finely chopped 1 handful of coriander, finely chopped Sichuan Dressing: 2 teaspoons Sichuan peppercorns ½ teaspoon chilli flakes 2 garlic cloves, minced 1 tablespoon balsamic vinegar 2 tablespoons Chang’s Sesame Oil 5 tablespoons Chang’s Crispy Noodle Salad Dressing (if you live O/S and Crispy Noodle Salad Dressing is unavailable, you can substitute it with 2 tablespoons Tamari Light Soy Sauce + 2 tablespoons Hoisin Sauce + 1 tablespoon honey) Optional added protein: Chicken, tuna, or tofu INSTRUCTIONS 1. Prepare the noodles: Drain and rinse very well the konjac noodles, according to packet instructions. Then place the noodles in a non-stick pan and cook for several minutes on their own to help eliminate extra water from the noodles. Remove from heat and place again into a sieve to drip dry. Set aside. 2. Make the Sichuan dressing: In a separate pan, lightly toast the Sichuan peppercorns for 1 minute or until fragrant, and then remove from heat. Allow cooling and then grind using a mortar and pestle or crush using a rolling pin. Place into a bowl and combine all the ingredients for the Sichuan dressing. 3. Prepare the salad: Slice the cucumber into thin long strips (optional to use a mandolin slicer) and prepare the chilli, spring onions, and coriander. 4. Bring it together: Toss the noodles in the Sichuan dressing, then stir through the cucumber, chilli, coriander, and spring onions. Serve and enjoy. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Salmon and Buffalo Mozzarella Potato Gem Cups are crispy, cheesy, creamy and salty. The golden and crispy potato gems serve as the perfect vessel for a mouthwatering combination of buffalo mozzarella, smoked salmon, and fresh basil. This gluten-free recipe not only promises a visually appealing appetizer but also delivers a burst of satisfying taste in every bite. Come and make them with me! Perfect for entertaining guests or adding a touch of gourmet flair to your everyday meals, these savoury potato gem cups are a delicious and fun treat that promises to leave a lasting impression. Simple to prepare yet impressive in presentation, they're sure to become a favourite. Watch How to Make It Helpful Tips and FAQ Pressing the Potato Gems: When shaping the cups after the initial bake, use a glass or spoon to gently press down, creating a well-defined cup shape without flattening the gems too much. Adjusting the Portions: Adapt ingredient quantities if your muffin cups are smaller or larger to maintain a well-balanced flavor profile in each cup. Using fresh potatoes instead of frozen potato gems: While the frozen potato gems contribute to the crispy texture and convenience of this recipe, you can experiment with freshly grated potatoes. Ensure they are well-drained to achieve a similar texture. Substituting the salmon with a vegetarian option: Feel free to customize the filling based on your preferences. For vegetarian options, consider adding roasted vegetables or sautéed mushrooms as excellent alternatives. Making these Potato Gem Cups ahead of time for a party: Prepare the cups in advance and store them in the refrigerator. When ready to serve, reheat them in the oven and add the fresh toppings just before serving to maintain their vibrant flavors and textures. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Cheese and Tomato Mini Tartlets Brie and Cranberry Puff Pastry Bites All Appetisers Salmon and Buffalo Mozzarella Potato Gem Cups Makes 16 Prep 10 minutes Cook 25 minutes 2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter Note: If muffin cups are smaller or larger, adapt portions accordingly. INGREDIENTS 1 x 900g frozen potato gems (tater tots), gluten-free 2 x buffalo mozzarella, pulled apart into 16 pieces 150g Smoked salmon, cut into pieces 16 x Fresh basil leaves Olive oil or avocado oil spray Chilli flakes Freshly cracked pepper INSTRUCTIONS 1. Preheat and Prepare: Preheat oven to 220°C fan forced and spray each cup in the muffin tray with olive oil (brush as well if needed). 2.  Bake and Shape: Place 5 potato gems into each muffin cup (cups measure 7cm in diameter) and bake for 10 minutes. Then remove from the oven and using at the bottom of a small glass cup that will fit into the muffin cups, press down and ‘mash’ the potato gems into a cup shape. 3. Cheese Infusion: Place a tablespoon of grated cheddar into each cup and bake for a further 15 minutes. Allow to cool for 3 minutes. 4. Layer and Garnish: Add and load into each potato gem cup some buffalo mozzarella, pieces of smoked salmon, a sprinkle of chilli flakes and a leaf of fresh basil. Serve and enjoy! Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

If you've ever tasted homemade pesto, then you'll never eat store-bought again, trust me. In just a matter of minutes, you can whip up this luscious Cashew Basil Pesto, which is a blend of fresh basil, roasted cashews, parmesan cheese, garlic, and fresh lemon juice that will leave your taste buds dancing. It's perfect for pasta, steaks, grilled chicken, sandwiches, salads, and more. Let's dive into the world of flavors with this homemade delight! Why use Cashews for this Basil Pesto? Creamy Texture: Cashews have a naturally creamy texture when blended, creating a velvety and smooth consistency in the pesto. This adds a luxurious mouthfeel to the sauce, making it satisfying and enjoyable. Mild, Nutty Flavor: Cashews have a mild and slightly sweet nutty flavor that complements the peppery freshness of basil and the savory notes of Parmesan cheese. This combination creates a well-balanced pesto that is rich and flavorful. Nutritional Benefits: Cashews are a good source of healthy fats, protein, and essential nutrients like magnesium and copper. Including cashews in your pesto not only adds flavor but also contributes to the nutritional profile of the dish. Accessibility and Affordability: Cashews are widely available and tend to be more affordable compared to some other nuts. This makes cashews a practical choice for those looking to create a delicious pesto without breaking the bank. How to store Cashew Basil Pesto Refrigerator: After making the Cashew Basil Pesto, fill a sterilised jar to almost the very top. Drizzle a little olive oil over the top and seal closed to keep the pesto green. This can keep for a few months in the fridge if you continue to cover the top with olive to keep the herbs fresh. Freezer: If you decide to make a large batch, then transfer to a freezer bag (s). Freeze flat, and break off chunks of pesto to use whenever you need it. When you need larger quantities defrost the entire bag. Favourite Ways to use Cashew Basil Pesto Pasta Sauce: Toss cooked pasta with a generous amount of cashew basil pesto for a quick and delicious pasta dish. Spread for Sandwiches and Wraps: Use cashew basil pesto as a spread for sandwiches and wraps. It adds a burst of flavor to cold or grilled sandwiches, giving them a gourmet touch. Try it with grilled chicken, turkey, or roasted vegetable sandwiches. Pizza Sauce: Instead of traditional tomato sauce, spread cashew basil pesto on your pizza crust as a flavorful alternative. Top with your favorite cheeses, veggies, and proteins for a unique and delicious pizza. Dip for Vegetables and Bread: Serve cashew basil pesto as a dip for fresh vegetables, breadsticks, or crusty bread. It's perfect for entertaining guests. Salad Dressing: Mix cashew basil pesto with a bit of olive oil and lemon juice to create a tasty salad dressing. Drizzle it over a green salad, pasta salad, or roasted vegetable salad for an extra layer of flavor. Protein Enhancer: Use cashew basil pesto as a marinade or sauce for grilled or roasted proteins. It pairs well with chicken, shrimp, salmon, or even tofu, adding a rich and herby flavor. Stir into Risotto or Quinoa: Stir cashew basil pesto into risotto or cooked quinoa for a vibrant and flavorful side dish. It adds depth to the dish and complements the nuttiness of the grains. Baked or Grilled Vegetables: Coat your favorite vegetables with cashew basil pesto before baking or grilling. The pesto infuses the vegetables with a savory flavor, making them a tasty side dish or standalone appetizer. Eggs and Breakfast Dishes: Swirl cashew basil pesto into scrambled eggs, omelets, or frittatas for a gourmet breakfast experience. It adds a burst of flavor to your morning routine. Grain Bowl Topping: Drizzle cashew basil pesto over grain bowls, such as quinoa or rice bowls, to add a burst of flavor and elevate the overall dish. What to pair this Cashew Basil Pesto with? Parmesan Chicken Tenderloins - add to the chicken or salad for extra flavour and juiciness. Cashew Basil Pesto Pasta - a simple yet flavour-packed weeknight dinner. Steak 'n' Chips Tray Bake - the perfect savoury topper to steak and chips. Crispy Gnocchi Tray Bake - drizzle over each bowl of gnocchi for a Mediterranean twist. Roasted Boneless Leg of Lamb - ditch the other sauces and try roasted lamb with this pesto instead! Cashew Basil Pesto Prep 5 minutes Process 1 minute Produces 1 ½ cups INGREDIENTS 2 packed cups fresh wide-leaf basil leaves, washed, dried, and stems removed ¾ cup extra virgin olive oil, light ¾ cup roasted (not salted) cashews ¼ cup parmesan cheese, freshly grated 2 large garlic cloves, cut into quarters 2 tablespoons fresh lemon juice ½ teaspoon pepper ½ teaspoon sea salt INSTRUCTIONS 1. Prepare to add to the food processor: In a food processor, start by layering the ingredients for optimal blending. Begin with the roasted cashews, garlic, lemon juice, sea salt, and pepper. 2. Adding the parmesan, basil, and olive oil: Add the freshly grated Parmesan cheese on top of the initial ingredients. Then, pack in the fresh basil leaves, ensuring they are washed, dried, and free of stems. Finish off the layering process by pouring the extra virgin olive oil over the basil leaves. This order helps achieve a smooth and consistent texture. 3. Process until smooth and store: Process the ingredients in the food processor until you achieve the desired texture and consistency. Stop and scrape down the sides if necessary to ensure everything is well incorporated. Once the pesto has reached a creamy perfection, transfer it into a sterilized jar and add a thin layer of olive oil on the top so the pesto is not exposed to air. This delicious concoction can be stored in the refrigerator for up to 3 months. Note on Olive Oil: Keep in mind that olive oil may solidify in the refrigerator. If this happens, simply leave the pesto out at room temperature for about 10 minutes before using. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Spaghetti with Home-Made Cashew Basil Pesto offers a perfect balance of flavours with the nutty richness of cashews, the freshness of basil, the sweet-tartness of semi-sundried tomatoes and the savoury notes from parmesan cheese. It's an easy one-pot dinner that's gluten-free, healthy, quick to make and a family favourite. Let's Begin! It's the perfect dinner, easy entertaining dish or meal prep idea! Quick and Easy Preparation: The recipe involves simple steps and doesn't require extensive preparation or cooking time. This makes it suitable for busy weeknights when you may not have a lot of time to spend in the kitchen. Minimal Ingredients: The recipe uses a handful of fresh and flavorful ingredients, making it easy to assemble without the need for a lengthy shopping list. This is convenient for weeknights when you may not have the time or inclination for complex recipes. One-Pot Dish: With the pasta and pesto combined, it's a one-pot meal. This means fewer dishes to wash, saving you time on cleanup and making the evening more relaxed. Versatile and Customizable: The recipe can be easily adapted based on what ingredients you have on hand. You can customize it by adding other vegetables, or protein sources, or adjusting the level of spiciness to suit your taste preferences. Satisfying and Flavorful: Despite its simplicity, the combination of fresh basil, cashews, Parmesan, and semi-sundried tomatoes creates a dish bursting with flavor. It's a satisfying and delicious meal that feels like a treat, making it perfect for turning a regular weeknight into a special dinner. Family-Friendly: The appeal of pasta is universal, making it a family-friendly option. The flavors in this dish are generally well-liked, making it a crowd-pleaser for both adults and children. Leftovers for Lunch or Meal Prep: If you have leftovers, this pasta dish can make a tasty and convenient lunch for the next day. It reheats well and can be packed for lunch at work. How to Make your Pasta Juicy! If you ever found your pesto pasta to be on the dry side, then make it juicier by using pasta water. The starchy pasta water can help create a creamy and cohesive sauce. Here's a simple breakdown of the process: As you mix the pesto with the cooked spaghetti, the pasta might absorb the sauce quickly, leaving you with a dry dish. The addition of a little pasta water, with its starch content, helps create a smoother, creamier texture, preventing the sauce from becoming overly thick or dry. The starches in the water form a cohesive bond with the pesto, allowing it to evenly coat each strand of spaghetti. Other Pasta Recipes 2-Ingredient Gluten-Free Fresh Pasta Creamy Ravioli Soup Creamy Mushroom Pasta One-Pot Lasagna Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free Serves 4 Prep 15 minutes Cook 10 minutes INGREDIENTS 400-500g spaghetti, gluten-free ¾ cup home-made Cashew Basil Pesto ¾ cup semi-sundried tomatoes, chopped into strips Extra Virgin Olive Oil Parmesan Cheese Fresh Basil Leaves INSTRUCTIONS Cook the Spaghetti: Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Keep 1/4 cup pasta water and then drain and set aside. Prepare the Cashew Basil Pesto: While the pasta is cooking, add the pesto ingredients to a food processor and combine. Combine Pasta with Pesto: Combine the cashew basil pesto and 1/4 cup of pasta water. Add Semi-Sundried Tomatoes and garnish: Gently fold in the chopped semi-sundried tomatoes, distributing them throughout the pasta. Drizzle a bit more extra virgin olive oil and garnish with additional fresh basil leaves and a generous sprinkle of freshly grated Parmesan. Serve: Plate the spaghetti on individual serving dishes, serve and enjoy. Home-Made Cashew Basil Pesto Recipe - CLICK HERE FOR THE RECIPE Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Ricotta and Prosciutto Potato Gem Cups are crispy and cheesy, filled with flavour, gluten-free and perfect as an appetiser, snack, or lunch option. Featuring a crispy Potato Gem base, each cup is generously filled with melted cheddar, creamy ricotta, savoury prosciutto strips, and juicy cherry tomatoes. Every bite makes these cups irresistibly tasty. Come and make them with me! Whether you're hosting a gathering or treating yourself to a flavourful snack, these cups are sure to be a hit. Easy to make and visually appealing, they showcase that gluten-free appetisers can be delicious and indulgent. Watch How to Make It These Ricotta and Prosciutto Potato Gem Cups will be the first appetisers to disappear at a party or from the kitchen table because they're so much to eat! Who doesn't love bites of fried potato goodness? Helpful Tips and FAQ Pressing the Potato Gems: When shaping the cups after the initial bake, use a glass or spoon to gently press down, creating a well-defined cup shape without flattening the gems too much. Adjusting the Portions: Adapt ingredient quantities if your muffin cups are smaller or larger to maintain a well-balanced flavor profile in each cup. Using fresh potatoes instead of frozen potato gems: While the frozen potato gems contribute to the crispy texture and convenience of this recipe, you can experiment with freshly grated potatoes. Ensure they are well-drained to achieve a similar texture. Substituting the prosciutto with a vegetarian option: Feel free to customize the filling based on your preferences. For a vegetarian options, consider adding roasted vegetables or sautéed mushrooms are excellent alternatives. Making these Potato Gem Cups ahead of time for a party: Prepare the cups in advance and store them in the refrigerator. When ready to serve, reheat them in the oven and add the fresh toppings just before serving to maintain their vibrant flavors and textures. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Cheese and Tomato Mini Tartlets Brie and Cranberry Puff Pastry Bites All Appetisers Ricotta and Prosciutto Potato Gem Cups, gluten-free Makes 16 Prep 10 minutes Cook 25 minutes 2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter Note: If muffin cups are smaller or larger, adapt portions accordingly. INGREDIENTS 1 x 900g frozen potato gems (tater tots), gluten-free 1 cup (100g) Cheddar or tasty cheese, grated ½ cup (100g) Ricotta cheese 8 slices of shaved prosciutto, pulled apart into strips 8 cherry tomatoes, cut in to quarters Microgreens or baby rocket to garnish Olive oil or avocado oil spray Freshly cracked pepper INSTRUCTIONS 1. Preheat and Prepare: Preheat oven to 220°C fan forced and spray each cup in the muffin tray with olive oil (brush as well if needed). 2.  Bake and Shape: Place 5 potato gems into each muffin cup (cups measure 7cm in diameter) and bake for 10 minutes. Then remove from the oven and using at the bottom of a small glass cup that will fit into the muffin cups, press down and ‘mash’ the potato gems into a cup shape. 3. Cheese Infusion: Place a tablespoon of grated cheddar into each cup and bake for a further 15 minutes. Allow to cool for 3 minutes. 4. Layer and Garnish: Add and load into each potato gem cup a teaspoon of ricotta, strips of prosciutto, diced tomatoes, a few microgreens, sprouts or baby rocket to garnish. Season with pepper and serve. Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Introducing the easiest appetiser you will ever make. It's my Cheese and Tomato Mini Tartlets – it's gluten-free finger food that effortlessly combines crisp, golden puff pastry with the savory richness of cheddar cheese and the vibrant freshness of cherry tomatoes. This recipe yields 36 mini tartlets, making it perfect for gatherings, and is cooked in just 15 minutes. These tartlets are a quick and easy treat to whip up for any occasion. Let's Begin! Why you will love them These Cheese and Tomato Mini Tartlets are not only delicious but also boast several qualities that make them exceptionally enjoyable to make: Ease of Preparation: With just 15 minutes of prep time, this recipe is quick and straightforward. The use of ready-made gluten-free puff pastry simplifies the process, making it accessible even for those with busy schedules. Impressive Presentation: The tartlets are visually appealing, featuring a golden-brown puff pastry base, vibrant red cherry tomatoes, and melted cheddar cheese. This makes them an elegant and attractive addition to any table or party spread. Bite-Sized Enjoyment: The mini size of these tartlets makes them perfect for easy, bite-sized enjoyment. They're convenient to pick up and eat, making them a great finger food option for social gatherings. Minimal Ingredients with Maximum Impact: Despite the simplicity of the ingredients, each component plays a crucial role in delivering a satisfying taste. The recipe achieves a delightful balance without the need for an extensive list of items. Warm or Room Temperature Enjoyment: These tartlets can be enjoyed either warm or at room temperature, providing flexibility in serving. This makes them a great option for preparing in advance, allowing you to focus on enjoying the moment with your guests. Watch How to Make It FAQ Can I use regular puff pastry instead of gluten-free puff pastry? Yes, you can substitute regular puff pastry if gluten is not a concern for you. Adjust the cooking time accordingly based on the instructions for the pastry you choose. How can I store leftovers? Store any leftover tartlets in an airtight container in the refrigerator. Reheat them in the oven at a low temperature to maintain their crispiness. Can I customize the toppings? Certainly! Feel free to get creative with toppings. You can add ingredients like caramelized onions, different types of cheese, or even a drizzle of balsamic glaze for extra flavor. Can I make these tartlets in a different shape? Absolutely! While the square shape is convenient, you can use cookie cutters to create different shapes for special occasions or to match a particular theme. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Brie and Cranberry Puff Pastry Bites Cheese and Tomato Mini Tartlets, gluten-free Makes 24-36 (each sheet 20 x 15cm) Prep 15 minutes Cook 15 minutes Please Note: The amount of tartlets made and the ingredients required may need to vary depending on the size of the pastry sheets. INGREDIENTS 4 sheets puff pastry, gluten-free (I use Simply Wize) 18 cherry tomatoes, sliced thick (approximately) 8 slices cheddar cheese, cut into 6 equal pieces 2 teaspoons dried oregano or thyme 48 fresh basil leaves Olive oil spray Salt and pepper INSTRUCTIONS 1.     The oven: Preheat the oven to 190°C fan forced. 2.     Preparing the pastry: Place each square of pastry onto baking paper and using a knife or pizza cutter, slice into 4-6cm squares (depending on the measurement of your ready-made puff pastry and how large you want them). Next using the back of a small spice bottle, push down in the center of each square to create an indent in the puff pastry. The goal is to create a shallow impression without tearing the pastry. 3.     Layering the ingredients: Begin by spraying olive oil over the entire puff pastry sheets. Next place a square of cheddar cheese in the center of each pastry square, covering the indentation created with the spice bottle. The cheese will melt and fill the indentation as the tartlets bake. Top each cheese-covered pastry square with a slice of cherry tomato. Sprinkle with oregano, sea salt and pepper. 4.     Baking: Bake the tartlets in the preheated oven at 190°C fan forced for approximately 15 minutes or until the puff pastry is golden brown, and the cheese is melted and bubbly. 5.     Cooling and serving: Allow the tartlets to cool on the baking sheets for a few minutes before placing a basil leaf on each and then pulling them apart and serving. They can be enjoyed warm or at room temperature. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Watermelon Salad with Rocket, Feta, and Pistachio epitomizes the essence of summer! Not only does it look good and taste good, but this salad pairs well with just about any meal. It offers a delicious blend of flavors, combining the juicy sweetness of watermelon, the peppery freshness of rocket, the creamy saltiness of feta, and the nutty crunch of pistachios in each vibrant bite. Let's Begin! Why You'll LOVE this Watermelon Salad Vibrant Flavors: The salad offers a vibrant medley of flavors, that creates a taste sensation that is both refreshing and satisfying. Textural Contrast: Each bite provides a textural contrast, from the crispness of the rocket leaves to the creamy feta and the satisfying crunch of pistachios. This diverse texture adds interest and excitement to every forkful. Refreshing and Light: Perfect for warm summer days, the salad is refreshing and light. The chilled watermelon and the overall combination of ingredients make it a cooling and invigorating choice for a summer meal. Aesthetically, it's GORGEOUS! The salad is visually appealing, with its vibrant colors and artful arrangement of ingredients. The aesthetic presentation enhances the overall dining experience, making it not only a delicious dish but also a feast for the eyes. Pairs Well with Various Dishes: The salad complements a variety of main courses, making it a versatile side dish. Memorable Dining Experience: The unique combination of flavors and textures creates a memorable dining experience. People are likely to remember and crave the distinct taste of this salad, making it a go-to recipe for gatherings and celebrations. Gluten, Dairy, and Grain-Free (optional): The salad is gluten-free and grain-free and if vegan fetta is used, can also be dairy-free. Watch How to Make It Helpful Tips Selecting Ingredients: Choose a ripe and juicy watermelon. Look for a firm texture and a deep, uniform color. Opt for fresh, vibrant rocket leaves. Avoid wilted or yellowing greens. Select high-quality feta cheese for a creamy and flavorful addition. Use roasted and unsalted pistachios for a crunchy, nutty element. Marinating the Onion: Marinating red onions in lime juice is a fantastic way to mellow their sharpness and infuse them with a bright, citrusy flavor. Chilling: Refrigerate the watermelon cubes before assembling the salad. A chilled watermelon adds a refreshing touch to the dish. Serve the salad immediately after preparation to maintain the crispness of the rocket leaves. Serving Suggestions: This salad makes an excellent side dish for grilled meats or seafood or as a refreshing appetiser. Pair it with a chilled glass of white wine or a fruity iced tea to complement the flavors. Other Recipes you will Love Roasted Cauliflower and Chickpea Salad Mediterranean Rice Greek Salad Greek Potato Salad with Purslane Watermelon Salad with Rocket, Feta and Pistachios Prep: 10 minutes Servings: 8 as a side dish INGREDIENTS 1.5kg watermelon, cubed 120g baby rocket leaves 150g Greek feta, crumbled 1 red onion, thinly sliced ½ cup fresh basil leaves, ripped into pieces ½ cup fresh mint leaves, ripped into pieces ¼ cup chopped pistachios 2 tablespoons extra virgin olive oil 1 x juice and zest of a large juicy lime 1 tablespoon balsamic glaze 1 x pinch of salt INSTRUCTIONS 1.     Prepare the onions: In a bowl mix to combine the red onion, lime juice, lime zest, one tablespoon of olive oil, and a pinch of salt. Allow it to sit for 10 minutes, stirring it 2-3 times throughout. 2.     Prepare the salad: In the meantime, cube the watermelon. Then add to a large serving bowl the rocket, watermelon, and crumbled feta. Then drizzle over the top a tablespoon of extra virgin olive oil and balsamic glaze. Top that with the onions, pistachios, basil, and mint leaves. 3.     Toss and serve: Gently combine and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Brie and Cranberry Puff Pastries are little bites of deliciousness! Imagine biting into a golden, buttery puff pastry parcel, where the velvety Brie oozes out, creating a luscious contrast with the sweet and tangy burst of cranberry sauce. The addition of finely chopped nuts introduces a delightful crunch, adding depth and texture to each heavenly bite. Looking at these appetisers, you wouldn't think they're gluten-free, take 10 minutes to prepare and use only 4 ingredients to bring together. Let's Begin! Indulge in the epitome of culinary elegance with our Brie and Cranberry Puff Pastry Bites – a symphony of rich, creamy Brie cheese, tart cranberry sauce, and crunchy nuts, all encased in layers of flaky puff pastry. These bite-sized treasures are not just an appetizer; they're a culinary experience that will transport your taste buds to a realm of sophisticated flavors. Watch How to Make It Helpful Tips and FAQ Q: Can I use store-bought puff pastry, or should I make it from scratch? Store-bought gluten-free puff pastry works perfectly fine and saves time. If you're short on time, go for the convenience of pre-made puff pastry from the supermarket. Q: How far in advance can I prepare these Brie and Cranberry Puff Pastry Bites? You can assemble the bites a few hours ahead and store them in an air-tight container in the refrigerator, unbaked. When you're ready to serve, simply bake them according to the instructions. Q: Can I substitute Brie with another type of cheese? While Brie provides a creamy and luxurious texture, you can experiment with other soft and melty cheeses like Camembert or goat cheese. Choose a cheese that complements the sweetness of the cranberry sauce. Q: Can I make these appetisers without nuts for allergy reasons? Absolutely. Feel free to omit the nuts if you have allergies or simply prefer the bites without them. The Brie and cranberry combination is delicious on its own. Q: Can I use a different sauce instead of cranberry? While cranberry sauce adds a delightful tangy sweetness, you can get creative with other fruit preserves or chutneys. Fig preserves, raspberry sauce, or even apricot jam can be excellent alternatives to customize the flavor profile. Q: How do I store leftovers? If you happen to have any leftovers, store them in an airtight container in the refrigerator. Reheat in the oven for a few minutes to maintain the flakiness of the puff pastry before serving. Other Appetisers Spinach and Feta Pinwheels Caribbean Spice Chicken Wings Zucchini, Basil and Feta Fritters Olive and Halloumi Pinwheels Baked Feta with Olives ** Thank you to Kalefornia Kravings for the inspiration for this wonderful and creative recipe that I can share with you all, and though Caitlin's page is not gluten-free, many of her recipes are easily converted to gluten-free. Brie and Cranberry Puff Pastry Bites, gluten-free Prep 10 minutes Cook 15 minutes Makes 18-24 This recipe uses Simply Wize puff pastry, with 4 sheets weighing 540g in total. INGREDIENTS 1 Packet puff pastry, thawed overnight in the refrigerator, gluten-free 1 ½ wheels of Brie Cheese (approximately 350g), cut into cubes 300g cranberry sauce, ready-made in a jar 24 pecans, roughly chopped 1 x fresh Rosemary (optional decoration) INSTRUCTIONS 1. Oven and Muffin tray: Preheat the oven to 200°C fan forced. (There is no need to spray the muffin tin if it is non-stick, however, if it needs it, use olive oil spray or a kitchen brush). 2. Prepare Pastry: Place the pastry on a flat surface and gently roll it out only once to slightly thin out. This is not necessary, but it does give you a larger surface to work with. Next, cut it into squares, approximately 6cm x 6cm, or a size that will fit the muffin holes you have available. 3. Assemble the Puff Pastry Bites: Place a puff pastry square into each muffin hole and place a brie cube in the centre of each pastry. Next, spoon a small amount of cranberry sauce over the top of the brie and sprinkle the pecans over the top. 4. Bake and Serve: Bake for 15 minutes or until golden and puffed up. Remove from oven, allow the bites to cool in the muffin tins for 10 minutes, garnish with rosemary, and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This delicious gluten-free Fruit and Nut Christmas Cake has the perfect combination of sweet fruit, nuts, and warm Christmas spices. It's the perfect addition to your holiday baking list! You'll especially love that it is light and fluffy, has tasty pieces of pineapple and pecans throughout it, and most importantly it is gluten-free and dairy-free! This one-bowl, no-appliance-needed Christmas Cake is so easy that anyone can bake it! What is Christmas Cake? Christmas cake is a long-standing tradition that started back in the 16th century! This tradition has been carried through from all over the world and has many variations depending on the recipes that have been passed down over the years. The Christmas cake is a very popular cake during Christmas with variations of cakes with frosting, mixed spices, powdered sugar, orange zest, other fruits, and more! In England, Christmas cake is a tradition that began as plum porridge. People ate the porridge on Christmas Eve, using it to line their stomachs after a day of fasting. Soon dried fruit, spices, and honey were added to the porridge mixture, and eventually, it turned into Christmas pudding. In the United States, fruit cake is often served around Christmas time but this is not considered an actual Christmas Cake. Watch How to Make It How do you Make Fruit and Nut Christmas Cake? This recipe requires no beating of eggs and butter and no sifting of flour. And though it is not made like a traditional Christmas Cake, it tastes like one - and even better! Let's begin! First, you will need to soak all the dried fruit in a bowl along with the orange zest, orange juice, and brandy. It is best to soak overnight but a minimum of 3 hours works just as well. In the meantime, prepare the remaining ingredients. I like to chop up the whole fruit (dried apricots and pineapple slices) and nuts (pecans and pistachios), rather than buying them already crushed or diced. Next, add to the fruit soak, the coconut sugar, spices, psyllium husk, warm water, pecans, pistachios, eggs, and dairy-free butter. Using a spoon to combine and a fork to 'mash up like a banana' the dairy-free butter. I have used Nuttelex for this recipe, however, butter can also be used. Next, add the almond flour and self-raising flour and combine well. I love to use Casalare Flour as the mixture works perfectly. Prepare the round cake pan by spraying it with oil and lining it with baking paper. Pour the cake mixture into the pan and smooth the top with the back of a spoon. It is optional to decorate with some glazed fruit but I often just add a wreath of flaked almonds. Allow sitting for 5 minutes. Preheat the oven. Bake for 2 hours and 40 minutes, however, as each oven works differently, you may need to bake for 10 minutes less or more. It is baked when a skewer inserted into the centre comes out clean. Remove from oven and allow cooling for 1 hour in the pan before transferring to the cooling rack. Cool completely before serving. Can I make my cake without alcohol? Yes, you can replace the alcohol with a strong-tasting Earl Grey Tea or Rum Flavouring mixed with water. Too much cake? Why not make a smaller cake? Make this cake using half the quantities. Simply use a cake pan that is 20cm in diameter and cook for approximately 2 hours and 10 minutes, or until the skewer inserted into the centre comes out clean. How to Store this Christmas Cake This cake can remain at room temperature for 24 hours, making sure it is wrapped in baking paper and then wrapping it in cling wrap. Thereafter, place it into an airtight container as well and into the refrigerator. Other Festive Recipe Ideas Blistered Tomatoes and Ricotta Bruschetta Zucchini, Basil and Feta Fritters Easy Christmas Ham Greek Salad Greek Lamb Roast Fruit and Nut Christmas Cake Serves 12 Pan size 23-25cm diameter Prep 10 minutes Fruit Soak overnight Cook 2 hours 40 minutes INGREDIENTS Cake Mixture: 200g / 2 cups almond flour 150g / 1 cup gluten-free self-raising four 200g dairy-free butter, at room temperature (or dairy margarine) 130ml / ½ cup warm water 40g / ¼ cup coconut sugar 20g / ¼ cup psyllium husk 120g / 1 cup pecans, VERY finely chopped 30g / ¼ cup pistachios, VERY finely chopped 7 large eggs Spices: ½ teaspoon clove ½ teaspoon nutmeg ½ teaspoon ginger 1 teaspoon cinnamon Fruit Soak: 250ml / 1 cup freshly squeezed orange juice Zest of 1 whole orange 100ml brandy (Traditional French, Cherry Brandy or Cointreau or Grand Marnier) 150g glazed cherries, cut in half 200g dried currents 200g dried sultanas 100g dried apricots, VERY finely diced 150g dried pineapple, VERY finely diced INSTRUCTIONS 1. Place the ingredients for the fruit mixture in a bowl and combine well. Soak overnight or for a minimum of 3 hours. 2. Preheat oven to 140°C fan forced / 160°C conventional oven / 325°F and line a round cake pan with baking paper. 3. Add to the fruit soak the spices, coconut sugar, psyllium husk, water, pecans, pistachios, eggs, dairy-free butter and combine well. It is helpful to use a fork to “mash” the butter. 4. Add the almond flour and self-raising flour and mix until all ingredients are well combined. 5. Pour into the prepared pan and smooth the top with the back of a spoon. Optional to add glazed fruit to decorate or simply add almond flakes. Allow sitting for 5 minutes. 6. Bake in the oven for 2 hours 40 minutes or until a skewer inserted into the centre comes out clean. 7. Remove from oven and cool for 1 hour in pan before transferring to cooling rack. Cool completely before serving. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare