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

Get ready for the best Cornflakes Double Beef Burgers! The lean beef patty is coated in crunchy cornflakes and cooked until perfectly golden and crisp on the outside, whilst staying juicy, tender, and moist on the inside. Served on a toasted gluten-free bun, with creamy mayonnaise and a sweet but spicy sriracha with all the fresh toppings. Easy to make, these can be cooked in the oven, pan, or air fryer. Let's begin! Cornflakes Double Beef Burgers are our go-to dinner when we're craving comfort food but want to avoid unhealthy, fried, battered, and gluten-contaminated takeaway foods. Using gluten-free cornflake cereal as a coating, not only tastes AMAZING but ensures a crispy coating every single time, and using a lean burger patty, makes sure it tastes meaty and wholesome, making it the perfect combo. Watch How to Make It Helpful Tips Burger Patties: Ensure you use extra lean burger patties for a balanced, delicious, and nutritional meal. I've used Peppercorn Extra Lean Beef Burgers. It's also important to flatten the burger patties to 0.5-0.8cm thick as this way the center is cooked at the same time the cornflake coating is golden. Egg Batter: Sometimes gluten-free flour is difficult to break down in a liquid. I recommend adding the egg batter ingredients to a Nutribullet or processor and blitzing for 5 seconds if this is the case with the gluten-free flour you are using. Fry, Airfry, or Oven Bake: For an even healthier alternative, air fry or oven bake in a preheated appliance for 15-20 minutes at 190°C fan forced, making sure the coated patties are sprayed with olive oil before airfying or baking. If you love this, you'll also enjoy... Sausage and Cheesy Mash Pie Juicy Beef Kafta with Potatoes Caribbean Spice Chicken Wings 15-minute Satay Chicken Deconstructed Chicken Souvlaki Cornflakes Double Beef Burgers, gluten-free Serves 3 Prep 15 minutes Cook 15 minutes INGREDIENTS Burger Patties: 6 Extra Lean Beef Burger Patties (I used Peppercorn as they're extra lean beef) 3 cups corn flakes, gluten-free 3 small eggs (or 2 large eggs) 2 tablespoons plain flour, gluten-free 1 tablespoon milk of choice 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon pepper Burger toppings: Burger buns, gluten-free Sliced cheese Lettuce Pickles Red onion Mayonnaise Sriracha mayonnaise or Hot sauce INSTRUCTIONS 1. Prepare the beef burger patties: Using a spatula or burger press, flatten each burger patty to 0.5-0.8cm thick. Place onto baking paper to prevent it from sticking. 2. Prepare the cornflake crumb and batter: Place into a bowl the eggs, milk, paprika, garlic, pepper, and gluten-free flour and whisk to create a thick, but runny batter (it may be easier to combine by adding the ingredients into a Nutribullet or blender to blitz). Next place the cornflakes into a bowl and crush with your hands into smaller bits, resembling crumbs. 3. Coat the beef burger patties: Dip each beef burger patty into the egg batter and then into the crushed cornflakes, pressing down to ensure the burger is well coated. Repeat with remaining beef burger patties. 4. Cook the beef burger patties: Place enough light olive oil to cover the base of a large frying pan. Once hot, reduce heat to low and place the beef patties into the pan, no more than 3 at a time to prevent overcrowding. Cook for 3 minutes per side or until golden brown and cooked through. Repeat with remaining beef burger patties. 5. Assemble the burgers: Toast the burger buns, and spread mayonnaise on the bottom bun. Layer the lettuce, then one cornflake beef burger, a slice of cheese, then a second beef burger, creamy sriracha mayonnaise, onion rings, lettuce, pickles, and mayonnaise. Top with the other half of the bun and enjoy! Note for air fryer or oven bake: For an even healthier alternative, air fry or oven bake in preheated appliance for 15-20 minutes at 190°C fan forced, making sure the coated patties are sprayed with olive oil before airfrying or baking. 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 coconut and chocolate-covered pineapple pieces taste like a Pina Colada drink (minus the rum) and are so delicious! This very simple 3-ingredient recipe, not only looks amazing but is a refreshing way to add some tropical sweetness and fun to a fruit platter and the perfect addition to any party or BBQ get-together. My Pina Colada Pineapple Platter will be your favourite no-bake treat this summer! Why You'll Love This Recipe Pineapple, white chocolate, and coconut make the perfect flavour combination Simple, fun, healthy, and easy no-bake treat Sweet and tangy Store it in the freezer for up to 2 weeks for a daily healthy snack Kid-friendly treat It's gluten-free and dairy-free if you choose vegan chocolate Can I make them DAIRY-FREE? Yes! When recipe testing I made these with gluten-free and dairy-free chocolate. I used Sweet Williams Buttons. Watch How to Make It If you love these, you'll also enjoy: Snickers Date Bark Peanut Butter and Jam Wagon Wheels Strawberry Yoghurt Bites Pina Colada Pineapple Platter, gluten-free Prep 15 minutes Chill 10 minutes INGREDIENTS 1 large pineapple, peeled and sliced 1 ½ cups (200g) white chocolate buttons, melted (dairy-free/vegan optional) ½ cup desiccated coconut Extra optional: 2 tablespoons crushed pistachios or peanuts INSTRUCTIONS 1. Peel and prep the pineapple: Using a sharp knife, trim the pineapple ends and then run the knife along the skin to peel. Remove any woody eyes with the point of the knife. To slice, stand on a flat base, and cut down the middle. Then slice each half into 1cm thick slices. Spread out and blot the pineapple dry with a paper towel. 2. Prep the tray: Place a piece of baking paper onto a large tray and sprinkle half the coconut over the baking paper. This will allow the coconut to ‘stick’ to the underside of the chocolate-dipped pineapple when placed there to harden. 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: Dip each pineapple piece in the melted chocolate, place onto the baking paper, and sprinkle with more coconut (optional to sprinkle with pistachios or peanuts). Set aside to harden or place in refrigerator for 10 minutes or keep refrigerated until serving. Once the chocolate sets, serve and enjoy! Recipe and Photography Margaret Pahos @CreateCookShare

Imagine Succulent Sausages, Onion Gravy, and a Cheesy Mash, YUM! That's what's in my Sausage and Cheesy Mash Pie. The first time I tried this was when I had leftover sausages and gravy and decided to add mash to the mix. The result was the best combination of saucy meat and fluffy potatoes. I've made this gluten-free recipe several times and it's always a winner at dinner. Let's make it. Why you'll LOVE this recipe? This Sausage and Cheesy mash Pie is comfort food central! Easy to make, budget-friendly, and uses everyday ingredients. 100% freezer-friendly and perfect for great for meal-prepping It's gluten-free! Make it Vegan This recipe can easily be recreated using vegan ingredients: Beef sausages SWAP with vegan sausages Beef stock SWAP with vegetable stock Butter SWAP with dairy-free butter Milk SWAP with nut or soy mylk Cheese SWAP with dairy-free cheese ... I've tried it and it works perfectly! Watch How to Make It Helpful Tips Sausages: It is essential that good quality, lean sausages are used. Not only is it low in fat but it tastes better, especially in the gravy. For this recipe, I've used Peppercorn Extra Lean Beef Sausages Potatoes: The best potatoes to use for mashed potatoes are starchy or floury potatoes as they don't hold their shape (which makes them perfect to mash). Some of these are Desiree, Dutch Cream, Nicola, and Sebago. Boiling Potatoes: You will notice in the recipe that I prefer to boil the potatoes with the skin on and then remove them once it is cooked because, without the skin, the flesh soaks up too much of the water, resulting in a more watery mash. Peas or Carrots? You'll notice I added peas to the sausage and gravy as it is a personal favourite, however, any frozen, diced vegetables can be added, depending on your preference. Made too much? Freeze it!: Sausage and Cheesy Mash Pie stores in the refrigerator for up to 5 days and can freeze for up to 2 months. Simply bake from frozen, though it will take longer to heat and re-cook. Meal Prepping! This is a fantastic meal prep recipe. Once cooked, simply separate into 5 portions and store in microwave containers. It heats perfectly in the microwave and your workmates will be jealous once they can smell it heating up! Other Baked Dinner Recipes Lamb Steaks with Eggplant and Potatoes Honey and Walnut 'Baklava' Fish Juicy Beef Kafta with Potatoes Roasted Boneless Leg of Lamb Layered Cheesy Ravioli Lasagna Sausage and Cheesy Mash Pie Serves 5-6 Dish 30x20cm Prep 20 minutes Cook 1 hour INGREDIENTS Sausages and Gravy: 900g (2 packets) Peppercorn Premium Extra Lean Beef Sausages, gluten-free (you want a lean sausage, not fatty!) 2 large onions, sliced 2 cups frozen peas 3 cups beef stock or beef bone broth 4 tablespoons Worcestershire sauce, gluten-free 3 tablespoons plain all-purpose flour, gluten-free 2 tablespoons butter, dairy-free optional 1 tablespoon olive oil 1 teaspoon thyme Sea salt and pepper Mashed Potato: 2 kg white potatoes 2 tablespoons butter, dairy-free optional, at room temperature ½ cup milk of choice, at room temperature 2 cups grated cheddar cheese, dairy-free optional 1 tablespoon olive oil Sea salt and pepper INSTRUCTIONS 1. Prepare the sausages: In a large frying pan, add the olive oil and gently cook the sausages over medium heat, turning them until all sides are golden. Remove from the pan. 2. Prepare the gravy: Place the butter and onions into the same pan. Stir and sauté over low heat for 8 minutes or until golden. Sprinkle the flour over the onions and combine to make a paste. Next add in the Worcestershire sauce, peas, thyme, beef stock, sea salt, and pepper, and bring to a boil and simmer for 2 minutes. 3. Combine the sausages and gravy: In the meantime, slice the sausages into 1cm thick pieces, add them to the pan, and simmer for 3 minutes. Pour the sausage and gravy mixture into the baking dish. 4. Prepare the potatoes: Using a sharp knife, slice into the peel around the circumference of each potato. Slice past the skin but not a deep cut. Then place the scored potatoes in a pot of cold salted water and bring them to a boil. Simmer for 15 minutes or until the tip of a knife can slide in easily. Drain and let them cool for a few minutes until you’re able to handle them, or hold them in a dish towel. Peel with ease the skin that has begun to peel. Then using a potato masher or potato ricer, mash the potatoes. 5. Prepare the mash: Pour the milk (add a splash more if needed) and the butter into the warm potatoes, and using the potato masher continue to combine and season to taste. Add the grated cheese and using a spatula, gently fold it through the potato mash. 6. Bring it together and bake: Dollop by dollop, add the potato mash on top of the sausages and gravy, spreading the mixture evenly. Drizzle olive oil, over the top and bake in a preheated oven at 200°C fan forced for 30 minutes. Once cooked, allow to sit for 5 minutes before serving. Optional to garnish with parsley and serve alongside green beans or broccolini. Enjoy! Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! 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