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

Indulge in a tropical twist of a classic favourite with my version of Pavlova Rocky Road. It's the perfect combination of crunchy meringue, gooey marshmallow, and tropical tangy flavours of mango and passionfruit, all engulfed in sweet white chocolate. Rocky Road is as simple as making a no-bake dessert can get. Melt the chocolate, add in all the extras, combine, and chill. It's ideal for an afternoon sweet treat, served as dessert, or an edible gift. Watch How to Make It Other No-Bake Desserts you'll Love Strawberry Yoghurt Bites Snikers Date Bark Chocolate Coated Fruit Platter Peanut Butter and Jam Wagon Wheels Tim Tam Reindeers Mini Strawberry Cheesecakes Pavlova Rocky Road Prep Time: 10 minutes Chilling: 1-2 hours INGREDIENTS 560g white chocolate buttons for melting 100g (1/2 cup) pistachios, chopped 100g (1/2 cup) dried mango chopped 100g (2 cups) white marshmallows 90g (1/2 packet) gluten-free scotch finger biscuits, broken into bits50g (1 cup) meringue kisses, roughly chopped 1 passionfruit INSTRUCTIONS 1.     Prepare tray: Line a tray 25x15cm with baking paper allowing 2cm overhang on all sides. 2.     Prepare the ingredients: Add the pistachios, dried mango, marshmallows, scotch finger biscuits, and meringue kisses into a large bowl. Mix until combined. 3.     Melt the chocolate: Heat chocolate in a microwave bowl and melt, stirring at 30-second intervals until melted. Alternatively, place a small pot with a little water on the stovetop with a bowl that fits on top and place the chocolate into the bowl (make sure no water touches the chocolate). Gently simmer and stir continuously until the chocolate is melted. 4.     Bring it together: Pour the chocolate over the marshmallow mixture and combine well. Spoon it into the tray, pressing down with a spatula. Drizzle on top, the passionfruit pulp. Refrigerate for 1 hour or until set. 5.     Serve: Bring to room temperature for 10 minutes before cutting into 4cm squares. Serve and enjoy. Store in a container in the refrigerator. 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

Creating a platter of simple Chocolate Coated Fruit is a delightful way to elevate any gathering and bring a touch of indulgence to your table. This charming and delicious treat not only satisfies sweet cravings but also adds a burst of color and freshness to the occasion. It's a timeless treat that never fails to captivate guests. Let's begin! Watch How to Make It Helpful Tips Use Fresh, Dry Fruit: Start with fresh and thoroughly dried fruit. Moisture can cause the chocolate to seize, so make sure the fruit is completely dry. Choose Quality Chocolate: Opt for high-quality white chocolate. The better the chocolate, the better the end result. Prepare the Fruit in Advance: Wash and cut the fruit into bite-sized pieces before starting the chocolate dipping process. This helps streamline the assembly line and ensures efficiency. Melt Chocolate Carefully: Melt the chocolate using gentle heat to avoid burning. Use a double boiler or microwave in short intervals, stirring between each. Be patient; melting chocolate is a gradual process. Dip and Shake: When dipping the fruit, fully submerge it in the melted chocolate and give it a little shake to allow excess chocolate to drip off. This ensures a thin, even coating. Toppings and Decorations: If you're adding toppings like chopped nuts, coconut, or sprinkles, do so while the chocolate is still wet. This helps the toppings adhere to the chocolate. Let the Chocolate Set: Allow the chocolate-covered fruit to set at room temperature or in the refrigerator. This usually takes about 15-30 minutes. Avoid placing them in the freezer, as this can cause the chocolate to become brittle. Get Creative: Feel free to experiment with different types of chocolate, fruit combinations, and toppings. This allows you to customize the chocolate-covered fruit to suit your taste and the occasion. Handle with Care: Handle the chocolate-covered fruit delicately to avoid fingerprints on the chocolate. Using clean, dry hands or utensils helps maintain the aesthetic appeal. Store Properly: Store the chocolate-covered fruit in a cool, dry place. If you need to refrigerate them, do so in an airtight container, but be aware that condensation can affect the texture of the chocolate. Dairy-Free: Make it dairy-free by using vegan chocolate For more ideas, check out my Special Occasions Recipes Chocolate Coated Fruit Platter Serves 6-8 Prep 15 minutes Chill 15 minutes INGREDIENTS Chocolate Fruit: 14 fresh large strawberries 3 kiwi fruit 1 pineapple 250g-300g white chocolate buttons, dairy-free optional Toppings options: Pistachios, crushed Peanuts, crushed Desiccated coconut Dried rose petals Decorative candy / sprinkles INSTRUCTIONS 1. Prepare the fruit: Peel, slice, wash and completely pat dry the fruit. Slice the pineapple and kiwi fruit into thick enough slices to be able to hold it without it breaking. 2. Melt the chocolate: Place the chocolate buttons into a double boiler* or microwave at 30-second intervals, stirring between each interval, until the texture is smooth. 3. Dip the fruit: Hold each piece of fruit at the stem or edge, and dip it into the melted chocolate, making sure it is well coated. Allow excess chocolate to drip off and then place it on a lined tray with baking paper. 4. Toppings: Whilst the chocolate is still soft, sprinkle toppings of choice over the chocolate-covered fruit. Examples are; pistachios on strawberries, peanuts on kiwi, and coconut on pineapple. 5. Chill and serve: Allow the chocolate to set in the refrigerator and serve when needed. *Using a Double Boiler – place a stainless or glass bowl over a small pot of simmering water (making sure the simmering water does not touch the bowl of chocolate). Stir the chocolate continuously, and as the hot water simmers underneath the bowl of chocolate, it causes the chocolate to melt. 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

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

If you're looking for dessert for breakfast, then I've got you covered! This Tiramisu Weetbix is a combination of espresso, milk, weetbix, maple syrup, vanilla bean yoghurt and cacao. How good does that sound? It not only tastes like dessert but can also be made gluten-free, and dairy-free. It's as simple as that! Why you'll love this recipe It's a quick and easy meal prep for breakfast or even lunch It can be made gluten-free and dairy-free You can add a scoop of protein powder to the yoghurt for added protein It can stay refrigerated for up to 3 days It's delicious, healthy and has no added refined sugars Watch How to Make It Other Breakfast Ideas Strawberry Yoghurt Bites Nutella Stuffed French Toast Bites Eggs in a Bagel Hole Layered Granola and Yoghurt Jars Ham and Mushroom Quesadilla Quick Eggs and Spinach Breakfast Tiramisu Weetbix, gluten-free Makes 2 Prep 5 minutes Chill 1 hour or overnight Glass Containers 2 x 400ml INGREDIENTS Base: 4 Weetbix, gluten-free 200ml milk of choice 2 teaspoons chia seeds (optional) 2 shots of espresso (2 x 40mls) or instant coffee 2 teaspoons maple syrup Topping: 200g / 1 cup vanilla bean yoghurt, dairy-free optional 1 tablespoon cacao powder (or chocolate powder) 1 tablespoon pistachios or cashews, crushed INSTRUCTIONS 1. The Base: Crush 2 Weetbix in each glass container and pour in the chia seeds, milk, coffee and maple syrup. Mix with a spoon to combine well, then press to form a base. 2. The Topping: Spoon the yoghurt on top of the base, sift the cacao on top and sprinkle with cashews or pistachios. 3. Chill and enjoy: Refrigerate for an hour before eating or chill overnight for breakfast. 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

Looking for the perfect biscuits to leave Santa? Or just want to serve your family and friends a fun no no-bake treat? Well, this is the recipe you need! These Tim Tam Reindeer Biscuits are super easy, quick, and fun to make, and the perfect yummy treat for Christmas Day. Step Up Your Christmas Game with these Tim Tam Reindeer Biscuits Watch How to Make It Other Christmas Recipe Ideas Pina Collada Pineapple Platter Hot Cross Bun Cake Fruit and Nut Christmas Cake Salmon with Bruscetta Salad Greek Lamb Roast for the Festive Season Easy Christmas Ham Tim Tam Reindeer Biscuits, gluten-free INGREDIENTS 1 packet Tim Tam Biscuits, gluten-free (Original wheat packets have 10 biscuits, gluten-free packets have 7 biscuits) 7 red Skittles or M&M’s 14 candy eyes 14 pretzels, gluten-free 40g milk or dark chocolate, melted INSTRUCTIONS 1. Melt the chocolate in the microwave, stirring at 30-second intervals. 2. Set out on a platter the Tim Tams (or chosen biscuits), and using a toothpick, place a small amount of melted chocolate onto the biscuits, where the eyes, nose, and antlers will be placed. 3. Place the candy eyes, skittles, and pretzels onto the melted chocolate and press into place. Allow to set for 5 minutes, 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 chocolate-covered Strawberry Yoghurt Bites are a delicious no-bake, frozen treat that makes the perfect snack. They're healthy, super easy to make, refreshing and a great summertime treat. Simply combine fresh strawberries, creamy yoghurt and decadent chocolate for a gluten-free, dairy-free dessert that everyone will love. I've been seeing these viral chocolate-covered strawberry yoghurt bites all over social media lately and I wanted to try them, and I'm so happy I did as they've become this summer's new poolside treat! Watch How to Make Them Helpful Tips for Success + Substitutions Can I make them DAIRY-FREE? When recipe testing I also made these bites dairy-free by using thick Greek coconut yoghurt and vegan chocolate, and they turned out even yummier! The yoghurt I used is Coyo Greek Style Yoghurt and, The vegan chocolate I used is Sweet Williams Buttons Can you use other Fruit? Yes! blueberries, raspberries, diced mango, kiwi fruit, peach and even pineapple! The varieties are endless. How big should I make the bites? No wider than 5cm in diameter. The smaller they are, the quicker they freeze and easier they are to coat with the chocolate. Where do I store them? In the freezer in air-tight containers. Do not store them in the refrigerator as the yoghurt melts. Tips for Dipping Bites into Melted Chocolate Bites must be frozen solid: Make sure the bites are completely frozen solid before dipping them into the melted chocolate Melt chocolate in a small tall bowl: Use a small, deep and tall (not wide) bowl for the chocolate so the bites can be dipped in completely without needing to rotate it many times. Coconut Oil: If you are using dark chocolate, you can skip the coconut oil, however, if you prefer to use white or milk chocolate, you must add a tablespoon of coconut oil to the melted chocolate as this keeps it smooth and runny, and perfect for dipping. Work quickly or in two batches: The chocolate sets quickly due to the bites being frozen so you will need to either work quickly or melt, dip and coat in two batches. If you love these, you'll also enjoy: Snickers Date Bark Peanut Butter and Jam Wagon Wheels Strawberry Yoghurt Bites, gluten-free Makes 10 Prep 5 minutes Freezing 2 hours+ INGREDIENTS 250g strawberries, washed and dried 200g plain or Greek yoghurt (dairy-free or vegan optional) 300g gluten-free chocolate buttons, preferably dark chocolate (dairy-free or vegan optional) Optional: 1 teaspoon vanilla extract 1 tablespoon coconut oil (if using milk or white chocolate: see tips) INSTRUCTIONS 1. Prepare the strawberries: Wash, dry and dice the strawberries into small pieces. 2. Combine: Add the strawberries, yoghurt and vanilla (optional) to a bowl and combine. 3. Freeze: Spoon dollops of the mixture onto a tray lined with baking paper and freeze for 1 ½ - 2 hours or until frozen. 4. Chocolate coating: Melt the chocolate (and coconut oil if using milk or white chocolate), either in the microwave or using a double boiler on the stovetop and dip each frozen bite into the chocolate and using a fork to lift it, turn it around and remove it from the bowl of chocolate (please see above for dipping tips to help with this process). 5. Freeze and enjoy: Place strawberry yoghurt bites back onto the tray once chocolate coated and freeze for 30 minutes. Serve and enjoy! Recipe and Photography Margaret Pahos @CreateCookShare

Learn how to make fresh pasta at home. This 2-ingredient gluten-free pasta recipe is simple to make, yields fresh pasta with just flour and fresh eggs, and is a wonder to have up your sleeve. It also happens to be silky, creamy, and delicious and I promise you, after you give it a try, you'll feel like a pasta chef! Let's begin. Watch How to Make It Tips on how to make gluten-free fresh pasta 1. Measure the ingredients: Begin by measuring the gluten-free flour (I used Caputo gluten-free flour. Please be aware that using any other gluten-free flour may require an adjustment in the amount of flour used. This is because different brands of gluten-free flour use different ingredients to create that particular flour. The best suggestion is to begin with the measurement and make adjustments. 2. Combine the flour and eggs: In a shallow, and wide base bowl make a nest in the flour. Alternatively, pour the flour onto a silicone mat or kitchen bench surface and create a well. Crack 4 x 60g eggs into the well and using a fork, gently break up the eggs and slowly incorporate the eggs into the flour. Try and keep the flour wall intact as best as you can. Using a dough scraper, help to combine the eggs and flour, in a turn-up, fold, and push-down motion, which will combine it and make the dough crumbly. Next, use your hands to gently mix the dough, to bring it together and create a smooth and silky dough that resembles the texture of play dough. If the dough is too crumbly, add ONLY a drop of water and knead it. If the dough is too sticky, add ONLY ½ teaspoon of flour at a time and knead it. When the dough comes together, shape it into a ball, flatten it, and cut it into 4 or 6 equal sections. 3. Using a rolling pin or opening the dough by hand: On a lightly floured surface, using a rolling pin, gently flatten each section to resemble a lasagna sheet. This prepares it for the pasta machine. 4. Run it through the pasta roller: Run it through the widest setting of the pasta machine or pasta roller on the widest setting to stretech out the pasta dough. Move the dial to two settings from the thinnest setting, and pass it through a second time. Repeat this with all portions. Finally, change to the fettuccini or spaghetti cutter and feed it through. 5. Flour the pasta strands: Nest the strands of pasta on a lightly floured surface and sprinkle with more flour. Cover with a tea towel while rolling and cutting the remaining dough. 6. Cook the Pasta: Bring a pot of salted to boil and add the strands of pasta into the boiling water and cook for 2-3 minutes or until ready. Drain the pasta and serve with a simple sauce or olive oil, sea salt, pepper, garlic, and parmesan. Enjoy! I don't have a pasta machine! Don't worry, all you need is a rolling pin and a sharp knife. If you don't have a pasta machine then use the rolling pin to roll out the dough on a lightly floured surface, until the dough is as thin as you can possibly can get it. Next lightly flour it, and roll it up loosely, before slicing it into 0.5cm thick fettuccini strips. Using your fingers, separate the strands and prepare for cooking! These are the equipment and products I have used, however, any pasta roller can be used: KitchenAid Pasta Attachment Silicone Mat Dough Scrapper Caputo Bread and Pizza Flour 2-Ingredient Gluten-Free Pasta Serves 4 Prep 10 minutes Cook 3 minutes INGREDIENTS 4 eggs (60g each) 310g CAPUTO gluten-free flour (+ extra) INSTRUCTIONS 1. Measure and combine ingredients: Measure the flour in a bowl, then pour it onto a silicone mat. Create a well in the middle of the flour, crack the eggs, and pour them into the well. Using a fork, whisk and scramble the eggs to incorporate them into the surrounding flour, a little at a time. Use a dough scraper to help incorporate the ingredients (Note: if you do not have a silicone mat, it is easier to combine the flour and eggs in a shallow and wide base bowl). 2. Knead the dough: Once the eggs are incorporated, the dough should resemble play dough. Gently knead on a floured surface to form a ball (Note: If the dough is too crumbly, add ONLY a drop of water and knead it. If the dough is too sticky, add ONLY ½ teaspoon of flour at a time and knead it until the dough resembles play dough). 3. Prepare dough for pasta roller: Cut it into 4 or 6 equal parts. Work with one portion at a time, on a lightly floured surface, and roll out each, into a long and flat sheet, resembling a long lasagne sheet. 4. Roll the pasta: With the pasta roller, set it at the widest level and run it through the machine. Move the dial to two settings from the thinnest setting, and pass it through a second time. Repeat this with all portions. Finally, change to the fettuccini or spaghetti cutter and feed it through. 5. Flour the pasta strands: Nest the strands of pasta on a lightly floured surface and sprinkle with more flour. Cover with a tea towel while rolling and cutting the remaining dough. 6. Cook the Pasta: Bring a pot of salted water to a boil, and add the strands of pasta into the boiling water and cook for 2-3 minutes or until ready. Drain the pasta and serve with a simple sauce or olive oil, sea salt, pepper, garlic, and parmesan. 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