Full of bright fresh flavours, this rustic Chicken and Chickpeas with Broccolini, is a one-pot, gluten-free clever recipe that allows each flavour to shine. It is a great meal all year round that gives you true food comfort in less than 45 minutes. Flavourful chicken, nutty chickpeas, nutritious vegetables and a pop of pesto flavour is what it's all about. Let's begin! Marrying together chicken, chickpeas, broccolini, potatoes and peas is not only delicious but also a hearty, nutritious, gluten-free and fuss-free meal. It's a perfect one-pot mid-week dinner and simple enough to make as part of your weekly meal prep. Watch How to Make It Helpful Tips Chicken - Leaner chicken pieces can be used including chicken breast or for bone-in pieces, drumsticks work well also. Keep in mind, that drumsticks will need a longer cooking time. Beans - Swap the chickpeas for any white beans including black-eyed beans or cannellini beans. Vegetables - Swap broccolini for broccoli florets or even cauliflower florets. Though the flavour will change, it will still be delicious. What to Serve it With? This One-Pot Chicken and Chickpeas with Broccolini can be served as it is and does not need any side dish, however, it pairs perfectly with bread to mop up the juices, my Stovetop Rice or with my Quinoa. Other Chicken or One-Pot Recipes Yoghurt Braised Chicken with Chickpea Salad 15-minute Satay Chicken Creamy Ravioli Soup One-Pot Chinese Chicken and Rice One-Pot Creamy Lasagna One-Pot Chicken and Chickpeas with Broccolini, gluten-free Serves 4 Prep Time: 10 minutes Cooking Time: 40-45 minutes INGREDIENTS 8 Chicken Thighs (If you're in Australia, try The Bare Bird) ½ cup gluten-free plain all-purpose flour 1 leek, finely sliced 6-8 baby white potatoes, cut in half 4 tablespoons extra virgin olive oil 450ml chicken broth or stock 150ml white wine 400g can organic chickpeas, drained 150g baby peas 100g English spinach or mustard greens, finely cut 200g broccolini, cut into segments 2 tablespoons Basil Pesto 1/4 cup of fresh mint leaves, finely chopped Sea salt and freshly ground pepper INSTRUCTIONS 1. Prepare the chicken: Pat dry, then season the chicken with sea salt and pepper, and then toss it in the flour. Set aside. 2. Fry the chicken: Heat the oil in a large and wide pot and over medium heat sauté the leek until soft. Add the chicken and cook until golden on all sides. Pour in the wine and bring to a gentle boil. 3. Add the potatoes and chickpeas and cook: Next add in the chicken broth, potatoes, and chickpeas, cover, and bring to a gentle simmer. Cook for 15 minutes. 4. Add the remaining ingredients and cook: Add the pesto and peas in and among the chicken, and place over the top the greens and broccolini. Season well, cover with the pot lid and simmer for a further 7-10 minutes. 5. Serve: Distribute between shallow bowls and garnish with mint leaves. Serve with warm bread, rice, quinoa or simple on its own. Enjoy! Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

Slow Cooker Chicken Red Curry is one of the easiest dinners you can cook. It's gluten-free, dairy-free, tasty, healthy, and cooked all in one pot. Curry paste, garlic, ginger, soy and lime add so much flavour while it cooks simmering slowly. Simply add all the ingredients, set, forget and come back home to a delicious-smelling and tasting meal. What is Red Curry? Red Curry is made from an assortment of red chillies which gives it a bold, mild to hot and spicy flavour. In a red curry paste, other herbs and spices included are coriander, cumin, lemongrass, ginger and garlic. Why You'll LOVE this Recipe It's an easy family meal as the level of heat can be regulated by how much red curry paste you add to the slow cooker. Cooks in a slow cooker and it allows for hands-off cooking (no stirring required) It's a one-pot recipe. The extended cooking time and lower temperatures, allow better distribution of flavours making it tasty. Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. It's gluten-free, dairy-free and if paired with steamed cauliflower rice, it's also grain-free! The spices in a red curry are beneficial to our health as they boost blood flow and function. Watch How to Make It Pairing with Noodles or Rice I prefer to serve this Slow Cooker Chicken Red Curry with these flat noodles and that is because I love the way the sauce coats the noodles, making them slurpy and juicy. Many flay noodles in Asian grocery stores are not gluten-free and this is why I prefer to use Chang's Pad Thai Flat Rice Noodles. However, if you prefer to serve this with rice, here is the recipe for my STOVETOP RICE. Meal Prep This recipe makes for great meal prep. Simply allow it to cool and divide it between five microwave-safe, liquid-tight containers. There is nothing better than throwing ingredients into a slow cooker, leaving it to cook for a few hours and the result is having lunch ready for the whole week ahead! It saves time, saves money and reduces clean-up. It's a win, win, win! Other Chicken and Slow Cooker Recipes 15-minute Satay Chicken Slow Cooker Beef Stew Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Butter Chicken with Cashew Slow Cooker Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Slow Cooker Chicken Red Curry, gluten-free Serves 4-6 Prep 10 minutes Cook 4 hours on high INGREDIENTS Chicken Curry: 1kg or 3 large chicken breasts, cut into 4cm diced pieces 1 large onion, diced 4 small potatoes, cut into half 300g green beans 3-5 tablespoons red curry paste, gluten-free (depending on personal 'spicy' taste level) 2 tablespoon garlic, finely grated 1 tablespoon ginger, finely grated 2 tablespoons soy sauce, gluten-free 2 tablespoons fresh lime juice 1 x 400g can coconut milk 1 cup water or chicken stock/broth Sea salt and pepper To Serve: Flat rice noodles, gluten-free Lime Coriander Chilli Sesame seeds 1. Prepare and cook the Chicken Curry: Add to the slow cooker the onion, chicken, potatoes, garlic, ginger, red curry paste, soy sauce, lime, and water or chicken stock/ broth. Season with sea salt and pepper. Cover and cook on high for 4 hours or on slow for 8 hours (add an extra half a cup of water or stock if needed). 2. Green beans and coconut milk: Once the chicken is cooked, add the green beans and coconut milk and cook for a further 30 minutes on high. 3. Preparing flat noodles: In the meantime, soak the noodles in a bowl of boiling water according to packet instructions. This is usually 10-12 minutes. Strain the noodles, and separate them between bowls. 4. Assemble and serve: Divide the chicken and vegetables between the bowls and ladle plenty of sauce over the top. Garnish with chilli slices, coriander, sesame seeds and a good squeeze of lime juice. *IMPORTANT TO NOTE: As coconut milk has NO added binders or chemicals, it can separate when cooked for a long time in a slow cooker, however, this is only a ‘cosmetic’ issue and the food will still taste delicious. If this cosmetic issue does not bother you and you prefer to add all the ingredients at once, then follow the instructions below. Please note extra ingredient included is corn starch to assist with the prevention of splitting. Adding all ingredients at the same time: First, combine 1 tablespoon of corn flour/ starch with 1 cup of water (or chicken stock). Add this to the slow cooker. Then add to the slow cooker the chicken, onion, potatoes, green beans, red curry paste, garlic, ginger, soy and coconut milk. Do not add the lime juice. Cover and cook on high for 4 hours or on slow for 8 hours. Once cooked, squeeze lime juice and stir to combine. Garnish and serve. Recipe and Photography by Margaret Pahos @CreateCookShare

This Chickpea Vegetable Soup with Lemon and Dukkah tastes like liquid gold and is my all-time favourite vegetarian soup. It's hearty, healthy, gluten-free, and dairy-free, with an explosion of flavour. Best of all, it will fill and warm you to the core, without weighing you down, and the addition of dukkah adds texture and another level of flavour, so what's not to love? Let's begin. Why You'll Love this Chickpea Vegetable Soup with Lemon and Dukkah It's cheap (cost-effective), easy and the perfect emergency meal. It's wholesome and flavourful and filled with fresh vegetables and chickpeas. It's a one-pot recipe which means there is minimal cleanup and it's easy to cook. It takes 25 minutes to cook which makes it a great weeknight dinner option. It's perfect for lunch especially when cooked as part of your weekly meal prep. Simply store each serving in glass jars in the refrigerator and it lasts for 7 days. It's gluten-free, dairy-free and vegan. Watch How to Make It Helpful Tips Vegetable Stock or Bone Broth: Using a home-made stock is preferable but not a necessity, however, if you are not vegetarian or vegan, I would recommend using a bone broth as it contains amino acids (great for digesting food), calcium, iron, and potassium and can be a very flavourful addition. This is one I choose to add Gevity Bone Broth Body Glue for overall health. Choice of Vegetables: There are a few vegetables I would suggest not leaving out and that would include carrots, zucchini, and corn. However, the cauliflower can be swapped with potatoes and the spinach can be swapped with celery stalks and celery leaves or kale. Lemon Juice: Please only use fresh lemon juice and not store-bought, pre-packaged lemon juice. Approximately 1/4 cup of lemon juice is added to this soup which makes it tangy, but that is the appealing part. Dukkah: Any dukkah can be used. I have added my favourite which is Pistachio by Table of Plenty Chickpeas: I use organic canned chickpeas that I rinse well and drain, however, if you prefer to use dried chickpeas, I suggest cooking them first and then adding them to the soup as per instructions. Storing and Meal Prep I always make a big pot of gluten-free Chickpea Vegetable Soup with Lemon and Dukkah, as we love leftovers. We could eat it for lunch the following day or make enough as part of our weekly lunch meal prep. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers or glass jars to take to work and heat in the microwave. If you want to freeze the soup, do not add the spinach leaves or lemon as the spinach will be sludgy, and the freshness of the lemon will fade. Add these once defrosted and ready to reheat. Other Soup Recipes Hidden Vegetable Pasta Soup Creamy Ravioli Soup Minestrone Soup with Butter Beans Spiced Black-Eyed Bean Soup Chicken and Rice Healing Soup Greek Chickpea Soup ALL SOUP RECIPES Chickpea Vegetable Soup with Lemon and Dukkah Serves 4 Prep 15 minutes Cooks 25 minutes INGREDIENTS Vegetables: 4 garlic cloves, sliced 1 brown onion, diced 1 large carrot, diced 1 zucchini, diced 1 corn, cut off the cob 3 silverbeet leaves and stalks, sliced ¼ cauliflower, roughly chopped 400g can chickpeas, rinsed and drained Soup: 3 tablespoons extra virgin olive oil 5-6 cups of vegetable stock (optional to use bone broth) 1 teaspoon cumin 1 teaspoon coriander ½ teaspoon cayenne pepper ½ teaspoon turmeric ¼ cup rosemary leaves, chopped ¼ cup fresh dill, finely chopped ¼ cup fresh parsley, finely chopped Juice from 1 large lemon Sea salt and pepper Garnish: Extra virgin olive oil Dukkah (preferably pistachio) INSTRUCTIONS 1. Slice and dice the vegetables: Prepare the vegetables. Place into a pot with the extra virgin olive oil, the onion, garlic, carrot, zucchini, cauliflower, corn, and silverbeet stalks (the leaves are added at a later stage). 2. Sauté: Sauté the vegetables, over high heat for 5 minutes, until fragrant, and season with sea salt and pepper. 3. Add chickpeas, stock, and spices: Add the cumin, coriander, cayenne pepper, and turmeric. chickpeas, vegetable stock, and rosemary. Bring to a boil, then reduce to simmer for 15 minutes. 4. Finish the soup: Add the spinach leaves, parsley, dill, and lemon juice and simmer for a final 5 minutes. 5. To serve: Ladle in bowls, top with a drizzle of extra virgin olive oil, and garnish generously with dukkah. MEAL PREP MEAL Allow to cool and divide between microwave-safe containers. Store in refrigerator for up to 7 days. To heat, microwave for 3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

This Creamy Ravioli Soup is crazy delicious! It's loaded with flavour, cooked in 25 minutes, and is gluten-free and dairy-free (options available). Other than being ultra-creamy, it's loaded with puffed parcels of ravioli, tender sauteed vegetables, fresh spinach, and paprika, all in a hearty tomato broth. Top it with your choice of grated cheese and pair it with crusty garlic bread for a scrumptious result. Let's begin! Why You'll Love this Recipe The addition of ravioli makes this a hearty meal to serve as a main meal. It's wholesome and filled with fresh vegetables. It's a one-pot recipe which means there is minimal cleanup. It takes 25 minutes to cook which makes it a great weeknight dinner option. It's perfect for lunch especially when cooked as part of your weekly meal prep. Simply store each serving in glass jars in the refrigerator and it lasts for 5-7 days. Reheat in the microwave or on the stove-top. It's gluten-free and can be made dairy-free by substituting with vegan options. Watch How to Make It Make it Vegetarian, Vegan or Dairy-Free Vegetarian: simply use spinach and ricotta ravioli and vegetable stock. Vegan: simply use vegan ravioli, and vegetable stock, and swap all dairy ingredients with vegan alternatives. It works perfectly! Dairy-Free: simply swap all dairy ingredients with vegan alternatives. Storing and Meal Prep Making a big pot of the Creamy Ravioli Soup means leftovers can be enjoyed for lunch the next day. Add any leftovers to an air-tight container and keep it refrigerated for up to 3 days, OR Place lunch-size servings into air-tight containers or glass jars to take to work and heat in the microwave. Helpful Tips Ravioli and Pasta Options: The ravioli shape can be swapped with tortellini, agnolotti or even with a simple large shell or rigatoni pasta. Also, the ravioli filling can be swapped with beef, cheese, spinach and ricotta, chicken, pumpkin, or mushroom filling. Vegetable Options: Common vegetables used in this Creamy Ravioli Soup are onions, carrots, celery, capsicum, and tomatoes, but you can experiment with whatever you have on hand. Why not try zucchini, green beans, peas, or even diced pumpkin? Dairy-Free Options: The second time I cooked this soup, I used all dairy-free options and it tasted so close to the original recipe. These are the dairy-free alternatives I used. Dairy-Free Thickened Cream Dairy-Free Butter Dairy-Free Cheese (I grated this and it melted beautifully in the soup) Try these recipes next Hidden Vegetable Pasta Soup One-Pot Creamy Lasagna Minestrone Soup with Butter Beans Creamy Mushroom Pasta Spiced Black-Eyed Bean Soup Chicken and Rice Healing Soup Creamy Ravioli Soup, gluten-free Serves 4 Prep 10 minutes Cook 25 minutes INGREDIENTS Ravioli Soup: 1 tablespoon butter (or dairy-free substitute) 2 tablespoons extra virgin olive oil 1 brown onion, diced 1 large carrot, diced 1 red capsicum or bullhorn pepper 2 celery sticks, finely diced 4 garlic cloves, finely chopped 1 teaspoon dried oregano 1 teaspoon paprika 2 cups silverbeet spinach leaves, chopped* 400g can crushed tomatoes 300ml fresh cream (or dairy-free substitute) 750ml vegetable or beef broth/stock 600-700g Ravioli, (cheese, beef or vegan option) Generous seasoning of sea salt and pepper To Garnish and serve: Parmesan cheese (or dairy-free substitute) to garnish Parsley and chilli flakes Garlic bread, gluten-free INSTRUCTIONS 1. Sauté the vegetables: Heat the olive oil and butter and add the onion, carrot, capsicum, and celery. Sauté for 3 minutes. 2. Create the stock: Next add the garlic, oregano, paprika, tomatoes, and vegetable stock and bring to a boil. Season with a generous amount of sea salt and simmer for 15 minutes. 3. Spinach, Ravioli, and Cream: Stir in the spinach, and then add the ravioli and cook for 5 minutes. Then pour in the cream and stir to combine and bring to a boil. 4. Serve: Remove from heat, stir in the parmesan cheese, and parsley (optional), and season with cracked pepper. Allow to sit for 3 minutes and then serve. *Spinach: Optional to use baby spinach. If using baby spinach, add after the cream has been added to the soup. Stir through and serve. MEAL PREP MEAL Allow to cool and divide between 4 microwave-safe containers. Optional to top with cheese. Store in refrigerator for up to 3-4 days. To heat, microwave for 3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

If you love wings, then you will love my Caribbean Spice Chicken Wings, which are cooked in the air fryer, super tasty, gluten-free, and healthy. These chicken wings are coated in the most delicious spice, cooked to perfection, and then topped off with my homemade Cheat's Aioli Dip, which will make everyone crave a second serving. Best of all, cooking in the air fryer creates the most crispy chicken skin, without the added calories of frying, so it's a win-win! Let's begin. Air Fryer Cooking and Chicken Crispy Skin The forced circulating hot air in the air fryer is what makes the chicken skin so crispy. This can be difficult to achieve in the oven and why more often you find crispy skin recipes involve baking or rubbing butter over the skin, making them unhealthy and higher in unhealthy fats. What is even more impressive, is that cooking chicken wings in the air fryer cooks them 3 times faster than when cooked in the oven! It's another win-win! Watch How to Make It Helpful Tips Pat Dry the Chicken Wings This will remove excess moisture and help them crisp up. Line the Wings Standing Upright Lining the wings upright and leaning them on the sides of the basket is a great way to fit up to 1kg of wings in a medium-size air fryer. Getting that Cripsy Skin Place the gluten-free chicken wings in the air fryer, making sure they are not overlapping and not overcrowded (they can just be touching), and cook them at 190°C for 10 minutes, then increase the heat to 210°C and cook them a further 10 minutes. For crispy skin all over, turn them over after the first 10 minutes. For even crispier skin, do not place any baking paper in the basket as this collects the dripping fat and does not allow the side touching the baking paper to crisp up. What to Serve with these Caribbean Spice Chicken Wings These Caribbean Spice Chicken Wings make the perfect finger food but can be the main attraction in a main meal. Serve it alongside my: Cheat's Aioli Dressing Stovetop Rice Greek Salad Spicy Butter BBQ Corn Basil and Zucchini Pesto Pasta Green salad, or vegetable sticks (as a finger food). Grab the Recipe for my Cheat's Aioli Dressing here: Aioli Dressing Caribbean Spice Chicken Wings Serves 4-6 Prep 5 minutes Cooking 20 minutes Chicken: 1kg (approximately 18 pieces) of chicken wing nibbles 3 tablespoons extra virgin olive oil ¼ cup parsley leaves, finely chopped Caribbean Spice Seasoning: 2 teaspoons sea salt 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano ½ teaspoon ground pepper ½ teaspoon turmeric ½ teaspoon cayenne or chilli Serve alongside: Rice Salad Aioli Dressing INSTRUCTIONS 1. Combine the ingredients for the Caribbean Spice in a bowl and set aside. 2. Preheat the air fryer to 180°C. When heated, optional to place a sheet of baking paper in the basket. This helps to capture the fat that drips off the wings. 3. Place the chicken nibbles into a wide bowl and pat dry, then drizzle the olive oil over the top, making sure the nibbles are evenly coated. Next, sprinkle the spice over the chicken pieces and toss to evenly coat. 4. Place the nibbles into the air fryer. Cook for 10 minutes at 190°C then increase the temperature to 210°C and cook for a further 10 minutes for the chicken to crisp. 5. Remove from the air fryer, and garnish with my Cheat’s Aioli Dressing, and a generous amount of finely chopped parsley leaves. Serve alongside a salad or my Stovetop Rice. NOTE: This is in no way a traditional Caribbean Spice, however, the basic flavours are present. For those who can handle the heat, increase the cayenne pepper and add some allspice. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This Slow Cooker Beef Stew has tender pieces of beef, fluffy potatoes, sweet carrots, and juicy green beans. It's a hearty, chunky, and wholesome gluten-free dinner, that's versatile and pairs perfectly with crusty bread or fluffy rice. Best of all, with no need to brown or saute, this one-pot meal is easy to put together, fuss-free, and requires minimal cleanup. Let's cook it together! Why you'll love this Slow Cooker Beef Stew Easy Recipe All that is needed is for the vegetables to be diced and the meat to be seasoned and then the slow cooker does the rest of the work! Cooking on a Budget Cooking with a cheaper cut of meat and vegetables makes this a budget-friendly recipe. In fact, you probably have most of these items in your refrigerator and pantry already. Meal Prep Idea! This is a great recipe for meal prep. Simply allow the Beef Stew to completely cool once cooked, place it into microwave-safe containers (optional to add rice), and store them in the refrigerator for up to 5 days. Why not cook my Stovetop Rice to go with it? Watch How to Make It Helpful Tips Can I use the Oven to make this recipe? Add all the ingredients into a Dutch oven and bake in the oven at 170°C for 4 hours. What type of Beef is best for this recipe? Leaner cuts and cheaper cuts of beef work perfectly with this recipe. As it cooks long and slow, the beef will tenderise and break down, creating a deliciously soft texture. For this reason, low-fat and cheaper cuts are better. Can I use other Vegetables? Other vegetables can be incorporated into this beef stew, including, cauliflower, sweet potato, peas, and zucchini. Have fun experimenting and using leftover vegetables from your veggie draw! Storing Leftovers Leftovers can remain in the refrigerator for up to 5 days. Other Beef or Slow Cooker Recipes Chipotle Pulled Chicken with Avocado and Corn Salsa, slow cooker Greek Beef Stew with Pasta One-Pan Roast Beef and Vegetables Juicy Beef Kafta with Potatoes All Beef Recipes Slow Cooker Beef Stew, gluten-free Serves 4-6 Prep: 15 minutes Cook: 6 hours in slow cooker on high INGREDIENTS Beef: 1kg beef, gravy beef, or any cheaper cuts* 1 teaspoon sea salt 1 teaspoon pepper 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons mustard powder 2 teaspoons dried oregano 2 tablespoons extra virgin olive oil Vegetables: 4 garlic cloves, sliced 1 large brown onion, sliced 8 small potatoes, cut in half 2 large carrots, sliced 1cm thick 2 cups (300g) green beans Optional: 4 large button mushrooms, sliced in half Stock: 700ml beef or vegetable stock/broth, gluten-free 1 tablespoon apple cider vinegar 2 tablespoons tomato paste 2 tablespoons tamari soy sauce, gluten-free 3 tablespoons cornflour (corn starch) Herbs: 3 rosemary springs 3 bay leaves ½ cup parsley leaves, chopped Generous seasoning of sea salt and pepper INSTRUCTIONS 1. Pat dry the beef and season both sides with sea salt, pepper, onion, garlic, mustard, and oregano. Drizzle the 2 tablespoons of olive oil into the slow cooker and place the beef into the slow cooker. 2. Add to the slow cooker the garlic, onion, potatoes, and carrots. 3. Add to the slow cooker the apple cider vinegar, tamari soy sauce, tomato paste, rosemary springs, and bay leaf leaves, and season with sea salt and pepper. 4. Heat the beef or vegetable stock/ broth in the microwave and pour into the slow cooker. 5. Turn on the slow cooker and cook on high for 5 hours or 10 hours on low. 6. In a bowl combine half a cup of cold water and the cornstarch to create a slurry. Pour into the slow cooker and stir through. Add the green beans and optional mushrooms as well. Cook a further 1 hour on high. 7. Ladle into bowls and sprinkle with fresh parsley leaves. Serve with crusty bread, rice, or quinoa. MEAL PREP MEAL Allow to cool and divide between 5 microwave-safe containers. Optional to serve with Stovetop Rice or Quinoa. Store in refrigerator for up to a week. To heat, microwave for 3-4 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

This gluten-free and dairy-free Cheat's Aioli Dressing will take your food flavour to the next level! It combines gluten-free mayonnaise, lemon, garlic, extra virgin olive oil, and mustard to create the most delicious condiment you will ever taste. Watch How to Make It What to use with it? This Cheat's Aioli may not be made the traditional way, but it tastes just as good and can be used in the same way, and you can use it anywhere you would use mayonnaise! Here are some ideas: as a sandwich or toast spread as a fries, chips, boiled or baked potato dip, or topper as a vegetable dip add it to a potato salad or steamed vegetables drizzled over any meat that is boiled, baked, or barbecued spoon it over fritters, fish cakes, or meatballs Here are some recipes you can use Aioli with! Caribbean Spice Chicken Wings Chicken and Halloumi Tray Bake Greek Vegetable Bake Baked Salmon with Beans and Peas Tempura Vegetables Cheat’s Aioli Dressing Makes ½ cup of dressing INGREDIENTS ½ cup mayonnaise, gluten-free 1 garlic clove, minced or finely grated 1 tablespoon extra-virgin olive oil 1 tablespoon, of fresh lemon juice 1 tablespoon lemon zest 1 teaspoon Dijon mustard ¼ teaspoon sea salt ¼ teaspoon cracked pepper INSTRUCTIONS 1. Combine all the ingredients together in a bowl and whisk until smooth. 2. Place in a bowl or jar, cover well and refrigerate for 30 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 for @CreateCookShare

These easy-to-make gluten-free Tempura Vegetables are an assortment of vegetables that are lightly fried in a delicious and crispy coating. They make the perfect appetiser, side dish, or as part of a main meal. Let me show you how to make them. It always feels like a special treat when we make crispy fried vegetables, especially because they're one of the most popular mezes (tapas) in Greece. Often when ordering this appetiser in Greece, a minimal approach is taken and the vegetables are coated only in flour and then fried rather than dipping them into a batter. Either way, what's not to love about our favourite vegetables being fried into a crispy golden shell? Watch How to Make It Helpful Tips Keeping the Batter Cold A cold batter is one of the keys to making anything crispy when it is fried. Therefore, ice-cold water and a cold egg are added to the batter, and then gently whisked before placing into the fridge for about 10 minutes to further chill. In fact, you could measure the flour needed, and then add them to the fridge for an hour or so before combining it with the water and egg to further chill all the ingredients. Lumpy Batter Do not overwork the batter as it will create a heavier dough. Simply whisk until most of the lumps are combined but do not worry if all lumps are not broken down. The Oil needs to be HOT Firstly, the depth of the oil needs to be at least 2cm and the temperature about 170C / 350F. If you do not have a thermometer, you can tell by placing the tip of a wooden spoon into the oil. If small bubbles start dispersing around the spoon, then it is ready. Do not overcrowd the frying pan This is also vital for crispier results. As the cold batter is added to the frying pan, the temperature of the oil decreases leading to a less crispy batter. Adding too many vegetables and overcrowding reduces the temperature too much and makes it difficult to keep the oil hot. How to ReHeat the Tempura Vegetables This easy-to-make gluten-free Tempura Vegetables is perfect when served warm. If there are leftovers, add them to an air-tight container and reheat them the following day. Place them in a pre-heat oven (220°C fan forced / 240°C conventional oven / 374°F) and onto a lined baking tray. Bake for 4 or so minutes on each side and serve immediately. An air fryer is also a great option. Otherwise, try them cold as we have enjoyed them straight out of the refrigerator! How to Make Tempura Vegetables Make the Batter: Begin by making the tempura batter so it can be placed into the refrigerator for 10 minutes (not longer than 10 minutes). Prepare the Vegetables: In the meantime slice up all the vegetables. Heat the oil for 2-3 minutes prior to cooking. Dip and Cook: Dip 4 pieces of vegetables at a time into the tempura batter, shaking off excess, before adding them gently into the oil. Repeat until the frying pan is full but not overcrowded. Fry for approximately 2-3 minutes per side (eggplant may need longer). The tempura batter should stay a light golden rather than a deep golden brown. Drain: Transfer and drain the tempura vegetables onto a large tray (preferably a wire rack) that has paper towels over it, to absorb any excess oil. Serve: Serve on its own or alongside dipping sauces. Why not try my Cheat's Aioli Dressing as a dip? Other Appetiser Recipes: Big Mac Tacos Zucchini, Basil and Feta Fritters Halloumi with Honey and Thyme Whipped Feta and Falafel Board Vegetarian Meatballs All Appetisers Gluten-Free Tempura Vegetables (Crispy Fried Vegetables) Prep and Chill: 20 minutes Cook: 15 minutes Pieces approximately 50 Needed: Preferably a large frying pan 30cm INGREDIENTS Vegetables: 1 large red capsicum (bell peppers), sliced into 1cm thick strips 1 eggplant, sliced 5mm in round slices 4 small zucchinis, sliced 5mm lengthways PLUS choose one from the following 8 zucchini flowers or 8 button mushrooms (sliced in half) or 16 round or flat green beans Total slices of vegetables: 50+ pieces Tempura Batter: 150g (1 cup) gluten-free self-raising flour 80g (½ cup) white rice flour 400ml (1 ½ cups) ice-cold water 1 jumbo egg (70g) from the fridge (not at room temperature ) 1 teaspoon sea salt Cooking oil (sunflower oil, light avocado oil or olive oil) Dips to serve alongside: Tsatsiki Dip Cheat's Aioli Dip Chipotle Dip INSTRUCTIONS 1. Prepare the tempura batter. Add self-raising flour and rice flour into a wide bowl and mix. Next, pour in the cold water and whisk to combine. Finally, add the egg and continue mixing until the batter is smooth. Place into the refrigerator for 10 minutes. 2. In the meantime, prepare the vegetables. Begin by slicing the zucchini, capsicum, and last the eggplant. Also, prepare your fourth optional choice of vegetable. 3. Heat the cooking oil in a wide base frying pan (making sure the depth of the oil is 2cm in the frying pan). 4. Dip each vegetable into the tempura batter, gently shake off any excess batter and carefully place into the frying pan. Do not overcrowd the pan or the oil temperature will drop and not allow the batter to be extra crispy. Fry until golden and then turn over to fry the opposite side. Cooking will take approximately 2 minutes per side (eggplant may need longer). 5. Remove from the oil and drain on a paper towel. Repeat with remaining vegetables and batter. If the pan needs more oil, simply top it up and heat before continuing to cook. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This gluten-free, slow cooker, Chipotle Pulled Chicken is so juicy and full of flavour that you will want to eat it straight out of the pot! It is also versatile and can go with any side dish including rice, baked potatoes or steamed vegetables - the possibilities are endless. Today, however, we are serving it with the freshest and most aromatic Avocado and Corn Salsa wrapped up in warm toasted tortillas! Mexican Food always is a winner in our household as we love the smokey flavours and warming spices that never get old. Maybe it's the combination of smokey, spicy and sweet that makes us go back for more. Either way, we know you will love it as much as we do. Helpful Tips Slow Cooker: If you do not have a slow cooker, this recipe works just as well on the stovetop. You will just need to keep an eye on it and may need to add some liquid if it gets too thick in case it catches to the bottom of the pot. It will be easy to tell when it is ready as when you try shredding it, the chicken pulls apart. Extra toppings: Add sour cream or shredded lettuce to your tortillas for extra bulk! Vegetarian Options: You can replace the chicken with a combination of Jackfruit and mushrooms and reduce the cooking time to half. Other Chicken Recipes Caribbean Spice Chicken Wings 15-minute Satay Chicken One-pot Creamy Chicken Lasagna Chicken Provençal All Other Chicken Recipes Watch How to Make It Chipotle Pulled Chicken with Avocado and Corn Salsa Makes 12 large tortillas, gluten-free Prep: 15 minutes Cooking: 3.5 hours INGREDIENTS Chicken 4 Chicken Breasts (I used The Bare Bird Chicken and they cook perfectly every time) 400g can diced tomatoes 200g jar ready-made mild salsa sauce, gluten-free 2 tablespoons extra virgin olive oil 2 tablespoon apple cider vinegar 3 tablespoons smoky chipotle seasoning, gluten-free 1 tsp salt and pepper 1 tablespoon sugar Juice of 1 lime Tortillas, gluten-free Avocado and Corn Salsa: 2 fresh corn cobs or can 1 punnet cherry tomatoes, quartered 1 small red onion, diced ½ red capsicum, deseeded and chopped 2 avocados, stoned, peeled and chopped 2 garlic cloves, minced Juice of 1 lime Handful of coriander, roughly chopped Sea salt and pepper INSTRUCTIONS 1. Turn onto high the slow cooker and add the diced tomatoes, salsa, oil, apple cider vinegar, chipotle seasoning, and sugar. Combine well. 2. Season the chicken with sea salt and pepper and submerge it into the sauce. 3. Cover with the lid and cook on high heat for 3 hours or over low heat for 6 hours (depending on your slow cooker). 4. Gently shred the chicken with a fork and knife. Cover again and cook for a further 20 minutes. 5. Once cooked, turn off the slow cooker and squeeze lime juice over the chicken and prepare Avocado and Corn Salsa. 6. If using fresh corn either BBQ till charred or boil until tend. Cut corn off the cob and put it in a large serving bowl. Alternatively, if using canned corn, rinse under cold water and strain. 7. Add the tomatoes, onion, red capsicum, avocado, garlic, coriander, lime juice, and seasoning, and combine well. 8. Place chipotle-pulled chicken onto the tortillas, then top with salsa, and enjoy! TIP! Use any leftover pulled chicken in a Burrito Bowl for lunch the next day. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This Caribbean Spice Seasoning, that's gluten-free, perfectly savoury, has a depth of flavour, and just the right amount of spice. It pairs perfectly with my Air Fryer Chicken Wings recipe and goes well with barbecued prawns or squid. It's versatile, packed with aromatics, and adds dimension to any dish. What can I use this Caribbean Spice Seasoning on? There are so many ways to use this seasoning. Below are some recommendations: chicken prawns or squid white fish pork cauliflower Watch How to Make It Recipe to use with my Caribbean Spice Seasoning Caribbean Spice Chicken Wings Caribbean Spice Seasoning, gluten-free Makes ¼ cup of spice mix Stores for 6 months in an airtight glass jar INGREDIENTS 4 teaspoons sea salt 4 teaspoons paprika 2 teaspoon garlic powder 2 teaspoon onion powder 2 teaspoon oregano 1 teaspoon ground pepper 1 teaspoon turmeric 1 teaspoon cayenne or chilli (add extra for a little more of a kick!) INSTRUCTIONS 1. Add the ingredients to a jar, and shake to combine well. 2. Use generously with chicken, pork, or beef. 3. Store in a sealed air-tight jar. PLEASE NOTE: If the spice clumps over time, it is because it is natural and there is no anti-caking agent or a large amount of salt. Just shake it or use a fork to break it up. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare