This easy and quick-to-make gluten-free Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing features rice noodles, fresh crunchy vegetables, aromatic herbs, and juicy tender beef steak. The Nuoc Cham dressing is a combination of salty and sweet with a touch of spice. It's the perfect light meal, an easy meal prep idea, or as part of a dinner party menu. Let's begin! What is Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing uses thin rice noodles, raw salad ingredients, and a traditional Vietnamese dressing to create a fresh, light, and flavourful noodle salad. No cooking is required for the salad, other than searing the tender and flavour-packed steak for a few minutes. A Nuoc Cham sauce is made and this is a thin sauce that combines the 4 human tastes, including sweet, salty, sour, and spicy. It. Is. DELICIOUS. Watch How to Make It How do you make Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing These are the steps taken to cook the vermicelli noodles, and steak, and prepare the dressing. First, make sure you have all your ingredients prepared and in front of you. 1. Prepare the Steak: Begin by combining the beef marinade ingredients, then add the steaks whole and allow to marinate for 15 minutes. 2. Soak the Noodles: While the steak is marinating, soak the noodles in boiling water for 5 or so minutes (according to packet instructions), rinse under cold water, drain, and set aside. 3. Begin slicing the Salad Vegetables: slice the cucumber, onion, and carrot and rinse the bean sprouts. 4. Cook, Rest, and Slice the Steak: Grill in a pan or fry over high heat the steak until seared on both sides. Allow to rest and then thinly slice. 5. Nuoc Cham: Combine the dressing ingredients. 6. Bring it together: Serve on a wide platter or in individual bowls. First place the noodles, and top with the steak, salad vegetables, herbs, and nuoc cham dressing. Helpful Tips Can I use Chicken, Pork, or Lamb instead of Beef? Yes, the Nuoc Cham Dressing pairs well with chicken, pork or lamb and therefore can be swapped. Please be aware that the cooking time will vary. What other Noodles can I use for this recipe? Vermicelli Rice Noodles suit this recipe best, however, a thicker rice noodle would also work well. We sometimes use these Pad Thai Rice Noodles Can I cook the ingredients the day before? This recipe is a perfect meal prep recipe and therefore can be made in advance. I would only suggest dressing the salad just before serving and therefore keeping the nuoc cham dressing in a separate container. Meal Prep It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in an air-tight container and microwave it. Storing and Meal Prep I always make a double batch of this gluten-free Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing as it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers and heat in the microwave. Other Salad Recipes Mexican Quinoa Salad Greek Salad Mediterranean Vegetables with Black Eyed Beans Crispy Noodle Salad with Quinoa BBQ Prawn Caesar Salad Greek Potato Salad with Purslane Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Serves 4 Prep 20 minutes Cook 10 minutes INGREDIENTS Beef: 2 x 200g Beef Rump Medallion Steak 2 tablespoons Chang’s Tamari Light Soy Sauce* gluten-free 1 tablespoon Chang’s Fish Sauce* gluten-free 1 tablespoon Chang’s Sesame Oil* 1 tablespoon rice vinegar Sea salt and pepper Cooking oil Chang’s Nuoc Cham Sauce: 1 long red chilli, deseeded and finely sliced 2 cloves garlic, minced 2 tablespoons white caster sugar 2 tablespoons Chang’s Fish Sauce* gluten-free 2 tablespoons Chang’s Tamari Light Soy Sauce* gluten-free 3 tablespoons freshly squeezed lime juice ¼ cup water Salad: 1 packet of Chang’s Rice Vermicelli Noodles, cooked and drained according to packet instructions 1 red onion, thinly sliced 1 Lebanese cucumber, thinly sliced 1 large carrot, sliced into sticks / julienned 2 cups bean sprouts 1 cup Mint and Thai basil leaves INSTRUCTIONS 1. Combine in a bowl Chang’s Tamari Soy Sauce, Fish Sauce, Sesame Oil, and a pinch of salt and pepper. Place the steaks into the bowl and marinate for 15 minutes at room temperature. 2. In the meantime, prepare the salad ingredients and rice vermicelli noodles and set aside. 3. Next add to a bowl the ingredients for Chang’s Nuoc Cham Sauce and combine well. 4. By this time, the steak is ready. Heat in a frying pan or grilled skillet with 2 tablespoons of cooking oil. Once hot, place the beef into the pan and cook for 4 minutes per side over medium-high heat. Once cooked, remove from stove and set aside to rest for 5 minutes before thinly slicing. 5. Bring it all together. Begin by adding the noodles to a large serving platter, or divide between 4 dinner bowls. Arrange the cucumber, carrot, onion, and bean sprouts on top of the noodles, and then add the steak and herbs. 6. Drizzle over the top Chang’s Nuoc Cham Sauce. Serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube * Chang's Asian Food is a third-generation Australian-owned family business with a large range of gluten-free noodles and sauces. The combination of being Australian-owned and coeliac-safe makes me highly recommend this company for Asian cooking in Australia. This is not a sponsored ad. Recipe and Photography Margaret Pahos for @CreateCookShare

This Lamb Steak with Eggplant and Potatoes is the perfect gluten-free one-tray baked dinner. Succulent steaks are paired with soft eggplant and crispy potatoes and then topped off with juicy truss tomatoes and creamy feta. It's easy enough for a weeknight dinner or as a meal prep idea yet flavourful to serve to guests on the weekend. It's a healthy, all-in-one dinner that requires only a few minutes to prepare, so come join me in making this fuss-free recipe! Why you'll love this Lamb Steak with Eggplant and Potatoes Lamb Steaks Lamb Steaks are not commonly used and yet they are versatile, healthy and so easy to cook with. They contain iron, zinc, and B12, they taste amazing and give you a boost of energy! Eggplant, Potatoes and the Flavour Combination If I had to layer these ingredients it actually gives you the flavours of a Greek Mousaka. Potatoes, eggplant, and lamb mince. It was a no-brainer why I chose these specific vegetables. One-Tray Recipe You'll love that this recipe is a one-tray meal, which means minimal mess, minimal cooking and minimal clean-up. Meal Prep It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in an air-tight container and microwave it. Watch How to Make It Helpful Tips Cooking the Lamb As lamb leg steaks can be overcooked and turn tough, you want to make sure the steaks are around 2cm thick, otherwise, if thin, reduce the cooking time by baking the vegetables for 10 minutes first and then adding the steaks. Slicing the Eggplant and Potatoes Make sure the vegetables are cut into finger-thick wedges and sticks, otherwise, they will not cook in time. Dairy Free Even though I suggest adding feta and serving it with tzatziki, I have actually used dairy-free feta and made tzatziki using vegan Greek-style yoghurt. It turns out perfect. Serve it with Tzatziki Here is the recipe for my Greek Tzatziki and for dairy-free simply use vegan Greek-style yoghurt. Storing and Meal Prep I always make a double batch of this gluten-free lamb steak with eggplant as we love leftovers and it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers and heat in the microwave. Other Tray Bake Recipes Chicken and Halloumi Tray Bake, gluten-free Steak'n'Chips Tray Bake, gluten-free Artichokes with Peas and Potatoes, gluten-free Lemon and Garlic Butter Fish, gluten-free Crispy Gnocchi Tray Bake, gluten-free Juicy Beef Kafta with Baked Potatoes, gluten-free Lamb Steak with Eggplant and Potatoes, gluten-free Serves 4 Prep 10 minutes Cook 40 minutes INGREDIENTS For the Lamb: 4-6 (approx. 600g) Lamb Leg Steaks 2 tablespoons extra virgin olive oil 2 tablespoons American or Dijon mustard 1 tablespoon dried Greek oregano 2 large ground cloves, thinly sliced Generous seasoning of sea salt and cracked pepper 1 large lemon, sliced into wheels For the Vegetables: 80ml (1/3 cup) extra virgin olive oil 1 globe eggplant, cut into sticks 8 small white potatoes, cut into sticks 2 springs of rosemary, leaves removed 2 teaspoons dried Greek oregano 1 teaspoon ground garlic Generous seasoning of sea salt and cracked pepper To Serve: 250g baby truss tomatoes 150g Greek feta, crumbled Tzatziki INSTRUCTIONS 1. Preheat the oven to 210°C fan forced / 230°C conventional oven / 450°F and line a baking tray with a large sheet of baking paper, making sure it’s a little longer and wider than the tray. 2. Slice and prepare the eggplant and potatoes, and place them into a large bowl. Sprinkle the rosemary, oregano, garlic, sea salt and pepper and drizzle the extra virgin olive oil. Toss to evenly coat. Spread the eggplant and potatoes onto the tray. 3. In the same bowl, add the lamb steaks, herbs, garlic, oil and mustard. Combine well, making sure the steaks are well coated. Place the lamb steaks on top of the vegetables. Then place a slice of lemon on top of each lamb steak. 4. Place another piece of baking paper over the food and start folding it to create a pocket. Start with a corner. Place the bottom paper up and over the top paper, by creasing the corner up and over the overlapping paper. Overlap each fold, and tuck one inside the other creating a ‘pocket’. 5. Place the tray into the oven and bake for 30 minutes. Then take it out of the oven, and carefully remove the top sheet of baking paper. Add the baby truss tomatoes and cook for a further 5-7 minutes so the lamb steaks can now brown a little (careful not to overcook as it will dry them). 6. Once cooked, garnish with crumbled feta and parsley and drizzle more extra virgin olive oil. Serve immediately alongside my tzatziki. MEAL PREP MEAL Allow to cool and divide between 4 microwave-safe containers. Optional to top with feta cheese. Store in refrigerator for up to a week. 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 Margaret Pahos for @CreateCookShare

If you love pasta dishes, then you'll love my One Pot Creamy (and super cheesy) Lasagna. It's the easiest way to make lasagna, only takes 30 minutes to cook and using chicken gives it a healthy makeover! It's not only simple to make and delicious, but the perfect weeknight dinner. Classic and traditional lasagna is one of our most loved food and the ultimate comfort meal but we just don't have the time to bring it together on a weeknight. Thankfully my One Pot Creamy Lasagna gives us all the flavours of traditional lasagna with a quarter of the cooking! FYI: Even though it's becoming a bit of a trend amongst foodies these days, the very first time I had seen a one-pot lasagna was many years ago by the lovely Martha Stewart. In honour of the orginal, here is the link, in case you would like to view the video: https://www.marthastewart.com/338181/three-cheese-skillet-lasagna What is a One Pot Lasagna? Firstly let us distinguish the difference between lasagna and lasagne. Lasagne (with an 'e') refers to the lasagne pasta sheets and lasagna refers to the composition of the dish (layered sheets of lasagne). It also depends on where you are in the world, as Americans prefer 'lasagna' and the British prefer to spell it as 'lasagne'. It all becomes very confusing! So I am writing it the way I have known it in Australia - Lasagna! Lasagna is an Italian dish with layers of pasta, a tomato-based sauce (meat or vegetarian) and cheese, that are stacked individually in a dish, and then baked in the oven until cooked and golden. A One Pot Lasagna is a simpler way of cooking a traditional lasagna, by combining all the dish's essential ingredients in one pot while cooking. Watch How to Make It How Do You Make a One Pot Lasagna? You will firstly need a 28-30cm pan or casserole dish that is approximately 3.5L and if you choose to grill the mozzarella at the end (optional), you will need to make sure the pan is oven safe. Then you will begin by browning the mince and then, adding the vegetables to saute. Next, add the ingredients for the sauce and seasoning. Dollops of ricotta are added along with the lasagna sheets and cooked for 15 minutes. Ripped pieces of fresh buffalo mozzarella are added on top and cooked until golden. Allowing 5 minutes to set before serving means the lasagna is given time to absorb more of that delicious sauce. Top with a generous amount of fresh basil. Helpful Tips Chicken Breast Mince (or beef) The purpose of adding chicken mince to this recipe is because chicken has a lighter flavour, is healthier and lower in fat than beef mince. It allows the flavours of the sauce to shine rather than overpowering it. However, if beef is preferred, then this recipe can be cooked the exact same way by simply swapping the chicken for beef or any other mince option (pork or veal). Lasagne Pasta Sheets As we are a coeliac household, we only use gluten-free pasta. However, this recipe works the same way with any dry lasagne sheets, including wholewheat pasta. All gluten-free lasagne works perfectly with this recipe. I have used the Orgran Mini Lasagne Sheets, but here are more of my favourites: Casalare: https://www.casalare.com.au/product-page/lasagne San Remo: https://sanremo.com.au/products/gluten-free-lasagna/ Barilla: https://www.barilla.com/en-au/products/pasta/gluten-free/gluten-free-lasagne And keep in mind, that many of your local wholefood fruit and vegetables markets store and sell gluten-free products of brands that are not typically in your mainstream supermarkets. I have found many food treasures in these food markets! Ricotta Ricotta is a light and creamy fresh cheese made from 'whey cheese'. When making cheese, milk is separated into 'curd' and 'whey'. Firstly the curd is collected to make the solid cheese, then any curd parts left behind in the whey liquid are scooped up and made into ricotta. It's the perfect way to reduce waste and make something delicious out of the leftover curd and whey. In this one-pot lasagna, ricotta gives it a light flavour and its creamy texture allows it to ooze in between all the lasagne sheet layers. I personally buy my ricotta fresh from the factory in a suburb called Marrickville in Sydney. If you are ever wanting to try ricotta hot and fresh, this is the location to visit: https://paesanella.com.au/traditional-ricotta/ Fresh or Buffalo Mozzarella Buffalo mozzarella is creamier, richer, more flavourful and has a higher fat content than fresh mozzarella so choosing which one you use is a personal choice. I prefer the rich flavour of the buffalo mozzarella and if you have not tried it, I highly recommend it. Fresh Mozzarella: https://www.lacasa.com.au/products/fresh-mozzarella/ Buffalo Mozzarella: https://paesanella.com.au/buffalo-mozzarella-2/ Make it Dairy Free or Vegetarian! Today there are so many wonderful dairy-free alternatives you can use and most are either soy or coconut based. This also means that if you want to make this recipe vegetarian or vegan, simply use finely chopped mushrooms and chickpeas instead of the chicken mince! What can you serve this One Pot Lasagna with? fresh salad of choice garlic bread or crusty warm bread steamed vegetables Other Weeknight Dinner Recipes Cripsy Tray Bake Gnocchi Stuffed Baked Chicken Breast Cheat's Ravioli Lasagna Satay Chicken with Manuka Honey Honey Garlic Lamb with Pickled Cucumber One Pot Creamy Lasagna Serves 4 Prep 15 minutes Cook 30 minutes INGREDIENTS: 500g chicken mince (or beef) 3 tablespoons extra virgin olive oil 1 large brown onion, diced 1 large celery stick, finely sliced 1 large carrot, finely chopped 6 garlic cloves, finely chopped or minced 3 cups chicken stock/broth 1 x 400g canned crushed tomatoes 2 tablespoons tomato paste 1 tablespoon Italian Seasoning 1 teaspoon sweet paprika 8 -10 dry lasagne sheets, gluten-free or traditional (15x8cm) 300g fresh ricotta 200g fresh or buffalo mozzarella, torn into pieces Salt and pepper, a generous amount Fresh basil leaves to garnish OR Make your own Italian Seasoning using: 1 teaspoon dried basil 1 teaspoon dried oregano ½ teaspoon garlic powder/granules ½ teaspoon red chilli flakes METHOD: 1. Add olive oil and chicken mince to a 28cm non-stick and wide base pot and cook until golden. Break up the mince using a wooden spoon. 2. Next add celery, carrot, onion, and garlic and sauté for 5 minutes until fragrant and softened. 3. Add tomato paste, stir through the mince and then add the crushed tomatoes, chicken broth, Italian herbs, paprika, and a generous amount of salt and pepper. Combine well and bring to boil. 4. Using a spoon, add half of the ricotta, in dollops, into the mixture, then break up half the lasagne sheets into 2-3 pieces (depending on the size the lasagne sheets are), lay them flat in the pot, and stir them into the chicken mixture until they are completely covered in the sauce. Repeat with the remaining ricotta and lasagna sheets. 5. Bring to boil, cover, reduce heat and simmer for 15 minutes or until the pasta is cooked and the sauce has thickened (this will be determined by the type of pasta eg. Gluten free, or wholewheat). 6. Remove the lid and add the torn pieces of mozzarella over the top. *Cover with a lid and simmer for 3 minutes, then turn off the heat and allow to stand for 5 minutes, covered to set. Top with fresh basil leaves and parmesan cheese. Serve. *Optional alternative: Once buffalo mozzarella is added, place it under the grilled oven for 5 minutes to brown the cheese. Allow standing for 5 minutes, covered, 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

My Whipped Feta Board is a fun alternative to a charcuterie board and is a healthy version of the current social media trend known as the 'butter board'. It is a combination of whipped feta, falafel, radish, mint, paprika, lemon zest, and extra virgin olive oil. It only takes 10 minutes to put together and is a showstopper on any occasion. What is a Whipped Feta Board? A Whipped Feta Board is a large slab of whipped feta that is garnished with a variety of toppings. In this case, I have added Mediterranean ingredients including, falafel, radish, mint, lemon zest, paprika and extra virgin olive oil. It can be created as a fun lunch idea or served as an appetizer for guests. Where did this idea come from? The trending Butter Board! Credit must be given to Food Influencer, Justine Doiron who posted her Butter Board in September 2022, and from whom I was inspired to create my Whipped Feta Board: https://www.tiktok.com/@justine_snacks/video/7143762637204098350 Watch How to make It A note on a few of the Ingredients Feta Use high-quality Greek feta that is refrigerated in the brine. Do not use an already crumbed feta or feta that is vacuumed sealed and not in brine. Extra Virgin Olive Oil It is essential that extra virgin olive oil is used (not light olive oil or any other oil). EVOO adds to the flavour, texture, aroma, and nutritional value. Falafel Make life easy and add ready-made falafel. These are the ones I have chosen: https://yumis.com.au/products/falafels-veggie-bites/falafel/ Radish Radish is a crunchy, peppery root vegetable that is the perfect addition to the creamy and crumbly textures already on the board. If you prefer pickled radish, this also works well. Helpful Tips Successful Whipped Feta For your whipped feta to be successful, you will need a food processor. Simply add the feta along with the extra virgin olive oil, garlic, and lemon juice and pulse until creamy. If you find it is too thick, add more lemon juice. Make it Ahead of Time You can make your whipped feta board ahead of time and refrigerate it. Simply allow 10 minutes at room temperature before serving. Create Alternative Toppings Enjoy amazing variations to the Whipped Feta Board by adding or changing the toppings. Use the Whipped Feta as your base and try these alternatives: Tomato, Olives, and Basil Baby Spinach, Red Onion, and Chargrilled Capsicum Basil Pesto, Beetroot, and Pine Nuts Proscuitto, Artichoke Hearts and Grape Tomatoes Make it Dairy Free! Today there are so many wonderful dairy-free feta alternatives you can use and most are either soy or coconut based. Let's Begin! And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret x Whipped Feta Board Serves 8 Time 10 minutes INGREDIENTS Whipped Feta: 400g quality Greek Feta in Brine 1 garlic clove, roughly chopped 3 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil Toppings: 4 falafel balls, broken into bits 3 radish, cut into thin sticks 1/2 - 1 teaspoon paprika a handful of mint leaves zest of half a lemon drizzle of olive oil flakey sea salt and freshly ground pepper Serve: Pita Bread of choice (Greek pita bread, Gluten Free, Lebanese flat bread) This is the pita bread I have used: https://www.bfreefoods.com/au/products/pitta-pockets/ INSTRUCTIONS Add to a food processor the whipped feta ingredients and pulse until smooth. If too thick add another tablespoon of lemon juice. Transfer to a serving platter or board and spread with the back of a spoon or flat knife. Top with radish sticks, broken crumbed pieces of falafel, mint leaves, lemon zest, a good drizzle of extra virgin olive oil, paprika, and seasoning. Serve with pita bread Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

The beauty of a one-pot meal is having all the flavours cooked together, which makes an incredibly tasty dish. The Chinese-inspired flavours are so delicious, you won't be able to stop yourself from enjoying a second plate. Who can resist the combination of fried rice and Chinese chicken, all in one pot! What's the secret ingredient you ask? Head over to the recipe to read the sauces and spices that are added to make this your next favourite weeknight dinner. Why cook a One Pot Meal? A one-pot meal is a dish whose essential ingredients are combined in a single pot for cooking. One-pot recipes are easy to make, easy to clean up and still provide a whole food meal with all its nutritional value. They make dinner a breeze and satisfying enough to eat next day as leftovers. Watch How to Make It Helpful Tips Chicken - I find that chicken cutlets (thigh pieces with the main bone and skin attached) are tasty and the perfect size for one portion. However, other pieces of chicken can be used, including chicken nibbles, large diced pieces of thigh fillet and even chicken drumsticks. The only variant is the cooking time. I don't recommend chicken breast for this recipe as they'll likely overcook and dry out by the time the rice is done. Rice - I know brown rice is a healthier alternative to white rice but brown rice takes longer to cook, so if you choose to use brown rice, make sure the pieces of chicken you are using are larger. The bone-in thigh pieces would work out perfectly, but diced pieces of thigh fillet will not as they will overcook and the texture would be chewier. Similarly, if you use brown rice, you will need to add an extra half a cup (or more) of stock. Ginger and Garlic - Nothing can take the place of fresh ginger and garlic in this recipe. I suggest only fresh is used and not ground. Vegetables - You are welcome to add fresh or frozen diced vegetables to this Chinese Chicken and Rice. I added finely diced carrot and chopped bok choy at the same time as adding the rice and they cooked perfectly. Get creative and add your favourite veggies! Sauces - I usually stick to Chang's sauces as the majority of their sauces are gluten-free and are clearly labelled. You can find them in the sauce section (not the Asian section) of your supermarket. Chang's Sauces Range: https://www.changs.com/products/sauces/ Storing and Reheating Leftovers - Store any leftovers in a glass container for up to 3 days and heat leftovers in the microwave or the oven. How to Make this Recipe There are 4 simple steps to making this Chinese Chicken and Rice Chicken: Prepare the chicken, season and fry till golden. Remaining Ingredients: Add the ginger and garlic and then the rice, stock and sauces. Simmer and Cook: Bring to boil and then reduce heat to simmer and cook. Serve: Garnish with green onions and lime and serve. Other Easy Chicken Recipes Stuffed Baked Chicken Breast Satay Chicken with Manuka Honey and Rice One Pot Chicken Provencal with Olives Lemongrass Tenderloins with Warm Vietnamese Salad Miso Honey Chicken with Pickled Cucumber And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret x One Pot Chinese Chicken and Rice Prep 10 minutes Cook 35-40 minutes INGREDIENTS 4 -5 bone-in chicken thighs with the skin on 1 tablespoon Chang’s Sesame Oil 1 tablespoon cooking oil 1 tablespoon fresh garlic, finely grated 1 tablespoon fresh ginger, finely grated 1 ½ cups long-grain rice 4 cups vegetable or chicken stock or broth, heated 4 tablespoons Chang’s Hoisin Sauce 3 tablespoons Chang’s Tamari Soy Sauce 1 tablespoon Chinese 5-spice powder 2 green onions, sliced on the diagonal ¼ cup fresh lime juice Salt and Pepper Optional: A handful of Chang’s Gluten Free Fried Noodles (nut-free option) or a handful of crushed peanuts. INSTRUCTIONS 1. Pat dry the chicken with a paper towel. Next, rub all sides with the Sesame Oil and toss to coat with the Chinese 5 spice powder, salt, and pepper. 2. Add to a wide base pan (approx. 30cm in diameter and 10cm deep) the cooking oil and over medium add the chicken, skin side down. Cook for 7 minutes or until golden, then turn over and cook for a further 7 minutes. 3. Next add the garlic and ginger and sauté for 1 minute before adding the rice. Stir the rice until evenly coated with the oil and then add the heated vegetable stock, Hoisin Sauce, and Tamari Soy Sauce. Season well and bring to a boil. 4. Once boiling, reduce heat to a simmer for 20 minutes. 5. Turn off the heat and allow to sit, covered for a further 7 minutes. 6. Squeeze lime juice all over and garnish with sliced green onions. Top with either the Fried Noodles or peanuts. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

We love this Honey and Walnut Baked Fish as it's packed with Mediterranean flavours, ready in 15 minutes, and it's gluten-free! It's delicious, with simple-to-follow instructions, and the perfect dinner for a busy weeknight. It's so good, you'll think you're eating at a restaurant! This is another easy weeknight fish recipe that is not only delicious but unique and made with easily accessible ingredients. And on a side note, a special thank you to my brother for sharing his creative fish recipe ideas! Why make this recipe? Quick - It takes less than 10 minutes to prep and around 15 minutes for the fish to bake in the oven, depending on the thickness of the fillets. Healthy - white fish is not only a healthy alternative to processed meats, but it is also lower in fat, a source of omega-3 fatty acids, and a great source of vitamin B6 which helps fight inflammation in the body. Simple Ingredients - there is nothing fancy about this recipe as the ingredients are simple (often found in the pantry) Minimal Effort, Maximum Flavour - nothing as good as creating a five-star restaurant quality meal that takes minimum effort to bring together. Watch How to Make It How do you Make this Recipe Pre-heat oven: First begin by pre-heating the oven and preparing all the ingredients. Place fish into baking tray: Pat dry the fish and place it into a baking tray that has been lined with baking paper. This makes the cleaning-up process so much easier! Melt the butter and combine the honey: Next in a small pan melt the butter and then add the honey. Pour over the fish: Pour the honey butter sauce over the fish. Using tongs, turn the fish over to dip and coat all sides with the butter sauce. Season generously. Walnut and Thyme: Crush the walnuts and combine it with the thyme. Top each fish fillet with a generous amount of walnut and thyme mixture. Bake: Place into the oven for 15 minutes and in the meantime, make the gluten-free 'kataifi' noodles. Make the 'kataifi' noodles: heat the oil in a deep small pan and drop afew noodles in at a time. They only take a few seconds to puff up. Remove immediately. Serve: Remove fish from oven and serve topped with 'kataifi' noodles, optional rice, and salad. Make it Dairy Free! Today there are so many wonderful dairy-free alternatives you can use. As I personally eat dairy free, I made a second tray for myself, separate from my family and I used the following dairy-free butter. It tasted scrumptious! Dairy-Free Alternative: https://nuttelex.com/product/nuttelex-olive/ What can you serve this with? Stovetop Rice Steamed Quinoa Steamed or Baked Vegetables Green Salad Baked Potatoes Potato Mash Other Fish and Seafood Recipes Lemon and Garlic Butter Fish Salmon with Bruschetta Salad Wrapped Fish with Potatoes and Tomatoes Easy Oven Baked Calamari Prawn Saganaki with Chilli ALL FISH AND SEAFOOD RECIPES HERE And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret x Honey and Walnut 'Baklava' Baked Fish Serves 4 Prep 10 Cook 15 INGREDIENTS Baked Fish: 4 White Fish Fillets (approximately 180g each fillet) 2 tablespoons butter, dairy-free option 2 tablespoons runny honey 1/3 cup walnuts, finely chopped 1 tablespoon thyme leaves 50g rice vermicelli noodles* 1/2 cup cooking oil Sea salt and pepper To Serve: Green Salad with mixed lettuce, red onion, olive oil, and lemon juice dressing. Steamed Rice INSTRUCTIONS 1. Preheat the oven to 190C fan force. Line a baking dish with baking paper. 2. Melt the butter in a small frying pan and then add the honey. Combine well and remove from heat. 3. Place fish fillets into a baking dish and pour honey butter sauce over the fillets. Using tongs turn fillets over to coat both sides. Season lightly. 4. Place into a bowl the walnuts and thyme leaves, and toss to combine well. Sprinkle walnut mixture over fillets, equally dividing and pressing lightly to set. Place fish in the oven and bake for 15 minutes or until cooked through. 5. In the meantime, prepare the “kataifi’ noodles. Separate the noodles by pulling them apart (you may need scissors). Heat oil in a small deep pan. Once the oil is hot, place a handful of noodles into the hot oil, and using tongs, quickly flip them over. They only take a few seconds to bloom and become puffy and crispy. Remove immediately and set aside. 6. Remove fish from oven once cooked and serve with choice of side. Top fish with a small handful of ‘kataifi’ noodles. *I used Chang's Asian Food Rice Vermicelli Noodles. 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 Bruschetta may look simple but is flavour packed. The blistered tomatoes are a little buddle of juicy goodness, and the extra virgin olive oil and oregano sauce is another level of deliciousness. Let's not forget the fresh creamy ricotta and tomato pesto. What a flavour-packed bruschetta! It's the only appetizer you'll need to serve, as everyone will be completely satisfied and grinning with contentment. What is Bruschetta Correctly pronounced: broo-sket-ta Traditionally, bruschetta is an appetiser or starter made from thick Italian bread that is drizzled with extra virgin olive oil and rubbed with garlic. It is then toasted or grilled and then topped with ripe fresh tomatoes and herbs. Bruschetta is picked up and eaten by hand. It's fun to eat and often messy as the tomato juices and olive oil end up dripping down your hands and often down your chin. It's a sign that the tomatoes are perfectly ripe! Watch How To Make It Helpful Tips Tomatoes Juicy ripe grape tomatoes or cherry tomatoes are essential. They must be bite size and at room temperature when about to pan fry so they can blister beautifully. Extra Virgin Olive Oil It goes without saying that fresh ingredients must always be paired with good quality extra virgin olive oil. I would even go as far as choosing a first cold-pressed extra virgin olive oil. Bread I love bagels and even though bagels are not traditionally used for bruschetta, I think it gives a fun twist to the day-old bread that is traditionally used. However, since bagels are soft, I would suggest toasting them in order to slightly dry them. The bagels I have chosen to use are these Everything Sourdough Bagels by Gluten Freedom (link below). I love them as they are coated with a mix of poppy seeds, sesame, garlic, onion and sea salt and this adds so much flavour to the bruschetta. If you can not find them or live outside of Australia, I would suggest topping your bruschetta with a sprinkle of "Everything but the Bagel" seasoning for a similar flavour experience. Everything Sourdough Bagels Everything but the Bagel Seasoning Tomato Pesto Any tomato pesto will do as a base for the bruschetta, however, feel free to simply mash with a fork a handful of semi-sundried tomatoes and then combine them with the ricotta. This works just as well. Ricotta It goes without saying that the ricotta must be fresh. No store-bought packaged ricotta, please. You can find fresh ricotta at any delicatessen, including at the deli in your local supermarket. Serving Unfortunately, the bruschetta needs to be made at the time of serving otherwise the bread will go slightly soggy. If you have no problem with slightly soggy, then make it 15 minutes ahead of time. Another option is to dry the bread for longer in the oven whilst toasting. Make it Dairy Free As I am dairy free, I always test the recipe also using dairy-free alternatives. Pesto This is the pesto I tried and it is DELICIOUS! Dairy Free Tomato Pesto You can find it at your local supermarket or delicatessen. I found it in Woolworths. Ricotta There are dairy-free ricotta alternatives available, however, I tested the recipe using these options and they were both perfect Life Bio Creamy is a plain-style creamy alternative (similar to cream cheese) or for a more flavourful one, try Nutty Bay Cashew Cheese Other Appetiser or Starters Whipped Feta Falafel Board Vegetarian 'Meatballs' Pastryless Spanakopita Zucchini Slice with Feta ALL OTHER APPETISERS Blistered Tomatoes and Ricotta Bruschetta, gluten-free Prep and Cook 15-20 minutes Serves 8 INGREDIENTS For the Bruschetta: 1 pkt Gluten Freedom Everything Sourdough Bagels, sliced in half 1 garlic clove, peeled, cut in half 4 tablespoons tomato pesto 400g + fresh ricotta ½ punnet fresh basil leaves Extra virgin olive oil For the Tomatoes: 400g grape tomatoes 1 teaspoon dried Greek oregano 1 teaspoon sea salt flakes 1-2 tablespoons extra-virgin olive oil INSTRUCTIONS 1. Preheat the oven to 210°C fan forced / 230°C conventional oven / 450°F. Placing the bagels onto a baking tray lined with baking paper and brush with extra virgin olive oil. Cook for 8-10 minutes. Remove bagels from the oven and cool for a minute or until cool enough to touch. 2. Whilst bagels are toasting, add to a frying pan the tomatoes and drizzle with extra virgin olive oil and oregano. Crush the sea salt between your fingers and sprinkle it over the tomatoes. Toss to coat. Place pan over high heat and cook for 2-3 minutes or until they begin to blister. Do not overcook as they will fall apart. Set aside. 3. Bring it all together: Rub each cut side of the bagel with a cut clove of garlic and sprinkle lightly with sea salt flakes. Spread a thin layer of tomato pesto Add a thick layer of fresh ricotta Top with fresh basil leaves Spoon over the top a few blistered tomatoes Add freshly ground pepper to taste 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 healthy gluten-free Mexican Quinoa Salad is full of bright colours and flavours, with fluffy quinoa and just the right amount of spices. It can be made ahead of time and served at a party, put together as a lunch option, prepared as part of a meal prep or served as a side dish. It is naturally gluten-free and healthy! What is Mexican Quinoa Salad A Mexican Quinoa Salad has the perfect mix of flavours and textures. It combines fluffy cooked quinoa, black beans and corn and a variety of fresh salad vegetables. The homemade dressing is simple and easy to make but packed with Mexican flavours of lime, garlic, cumin and cayenne pepper. Watch How to Make It How to make this Mexican Quinoa Salad Cook the quinoa. Here is my How to Cook Quinoa recipe. Combine the dressing Chop and prepare all the vegetables Finish the Salad - toss all the ingredients together. Serve cold or at room temperature. What else can I add or swap? This salad is very versatile and the ingredients can be substituted for others: Capsicum, cucumbers and tomatoes can be swapped for a tray of diced baked vegetables such as mushrooms, zucchini, pumpkin and sweet potato. Black beans can be swapped for pinto or red kidney beans. Corn can be swapped for yellow capsicum or green peas What to serve it with Stuffed Baked Chicken Breast Stuffed Chicken with Spinach and Feta Roasted Boneless Leg of Lamb Juicy Beef Kafta Salmon with Summer Vegetables Oven Baked Calamari What do I do with Leftovers? Store it in an airtight container in the fridge for up to 3 days and serve it with: Whole baked potatoes Fried eggs Steamed broccoli or cauliflower steaks As part of a taco/ burrito bowl or simply crumble some feta or add diced avocado through it Meal Prep This is a fantastic meal-prep recipe. In a container, it stays well in the refrigerator for up to a week. Other Salad Ideas Greek Salad Cauliflower Tabouli Greek Potato Salad with Purslane Mexican Quinoa Salad Serves 6-8 as a side Prep 10 Cooking and Cooling Quinoa 20 INGREDIENTS Salad: 3 cups cooked and cooled quinoa (HERE FOR RECIPE) 1 cup parsley or coriander, finely chopped 1 large red onion, diced 1 red capsicum, diced 1 lebanese cucumber, diced 2 roma tomatoes, diced (or 250g punnet grape tomatoes, quartered) 1 can / 400g corn kernels, drained and rinsed 1 can / 400g black beans, drained and rinsed Optional: 1 avocado, diced Dressing Ingredients: ½ cup extra virgin olive oil ¼ cup freshly squeezed lime juice 1.5 tsp sea salt 1 tsp ground garlic / 1 large garlic clove, minced ½ tsp ground pepper ½ tsp ground cumin ½ tsp ground cayenne INSTRUCTIONS 1. Prepare the dressing by mixing the olive oil, lime juice, and spices. Whisk with a fork or add them to a jar, cover with a lid and shake well. 2. Place the quinoa salad ingredients into a mixing bowl, and pour the dressing over the top. Mix to combine well and serve. Optional: If adding avocado, dice into small pieces and scatter over the top. Squeeze fresh lime juice over the top to prevent it from browning. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Miso Chicken Noodle Soup is the perfect meal for a cold, wintery night. This soup combines a flavourful chicken broth, with soft, silky noodles, golden fried chicken mince, and fresh, finely sliced vegetables. It's bursting with flavour, and textures, and best of all cooks in less than 20 minutes. This recipe is the perfect marriage between miso-based soup, noodles, chicken, and vegetables. It's healthy, nutritious, and most importantly it's easy to bring together which can only bring you joy! Watch How to Make It Helpful Tips Noodles To make this recipe gluten-free, I have used Chang's Pad Thai Rice Noodles, however, any noodles of choice can be used including rice vermicelli, ramen or soba noodles. White Miso Paste The gluten-free miso paste I have used is by Miso Tasty Sauces All sauces are gluten-free and from Chang's Asian Food Chicken Stock Any liquid chicken stock or powdered concentrate stock will work perfectly. Simply check the ingredients to make sure it is gluten-free. How to Make Miso Chicken Noodle Soup It only takes 5 easy and simple steps! Fry the mince until golden and then add the garlic and soy sauce. In the meantime, chop up all the vegetables including the cabbage and Chinese broccoli. Prepare the chicken stock by combining the stock, sauces, miso paste, and ginger and bring to a boil. Place the noodles into the chicken stock and cook until tender. Divide all the ingredients and elements between 4 large bowls. First, add the vegetables, then the noodles, mince, and finally the chicken broth. Other Soup Recipes Hearty Lentil Soup Bolognese Pasta Soup Greek Lemon Chicken Soup Noodle Soup with Coconut, Ginger and Turmeric ALL SOUP RECIPES Miso Chicken Noodle Soup (gluten-free) Serves 4 Prep 15 minutes Cook 20 minutes INGREDIENTS Soup: 250g (1 packet) Pad Thai Rice Noodles* 1.7 liters (7 cups) of chicken or vegetable stock (gluten-free stock) 1 tablespoon Fish Sauce* 2 tablespoons Tamari Light Soy Sauce* 3 tablespoons white miso paste (gluten-free miso paste) 3cm piece fresh ginger, finely grated Mince: 500g chicken or pork mince (substitute with crumbled tofu for a vegetarian option) 3 tablespoons Sesame Oil* 3 tablespoons Tamari Light Soy Sauce* 4 garlic cloves, minced Salt and pepper Garnish: 1 bunch of Chinese broccoli, thinly sliced 1 x 400g can sweet corn, drained ¼ small purple cabbage, finely shredded 2 tablespoons black sesame seeds *All products are gluten-free from Chang's Asian Food range INSTRUCTIONS 1. Heat the Sesame Oil in a wok or pan and add the chicken mince. Cook over high heat until golden and breaking up any lumps. Season with salt and pepper and add the garlic and Tamari Light Soy Sauce. Cook for 2 minutes or until the sauce thickens. Remove from heat and set aside. 2. Add the stock, miso paste, Fish Sauce, Tamari Light Soy Sauce, and ginger into a large saucepan and bring to a boil. 3. Next add the Pad Thai Rice Noodles and cook for 5 minutes. Remove from heat. 4. Bring it together. Divide into 4 bowls, the Chinese broccoli, cabbage, and corn. Next, add the chicken mince and noodles and then ladle the soup stock over the top. Garnish with black sesame seeds and serve. 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 gluten-free quesadillas are an easy one-pan breakfast or lunch that comes together in 5 minutes. My Ham and Mushroom Quesadillas are gluten-free, high in protein, filled with delicious melted cheese and so satisfying. Simply put, it offers a full-flavoured meal in only minutes. You have got to try this! What is a Quesadilla? A quesadilla is a Mexican dish, consisting of a tortilla filled with cheese and meat or vegetables and spices. It is then folded in half and fried until golden and the cheese is melted. Watch How to Make It Why Make these Ham and Mushroom Quesadilla? Easy and quick to make, as they only take 5 minutes to cook. Simple, straightforward ingredients: nothing fancy or fussy. Simple preparation: slicing in a couple of minutes The flavours are phenomenal and nothing beats melted cheese. It can be served for breakfast, lunch or dinner! Helpful Tips Prepping Ingredients Make sure everything is sliced and ready to go as the cooking only takes 5 minutes and it is handy to have all the ingredients on hand. This recipe could be even easier if you bought ready-sliced mushrooms, added shaved ham (so there is no need to slice it), used baby spinach that has no need for chopping, and use grated cheese. This way, there is no need to slice anything! Swapping Ingredients Often I will swap the ham for leftover chicken from the night before or instead of mushrooms, I'll add diced tomatoes. The variations are endless. Make it Vegetarian or Dairy-Free These Quesadillas can also be made vegetarian and dairy-free! Vegetarian Swap the ham with sauteed beans, corn, zucchini, or a variety or baked vegetables left over from dinner the night before. Dairy-Free Swap the cheese with any dairy-free cheese. This is my favourite DAIRY-FREE CHEESE Other Breakfast Ideas Granola and Yoghurt Jars Baked Mexican Frittata with Beans Nutella Stuffed French Toast Bites Baked Eggs in a Bagel Hole All other Breakfast Recipes Ham and Mushroom Quesadilla, Gluten-Free Serves 2 Prep 5 minutes Cook 5 minutes per quesadilla INGREDIENTS 2 large tortilla wraps, gluten-free 2 teaspoons extra virgin olive oil 2-3 slices, of cheddar cheese** 2-3 slices Provolone cheese or Havarti cheese** 2-3 large button mushrooms, sliced 4 slices ham, shaved and sliced 4 eggs Handful of baby spinach, chopped **You can swap slice cheese for a handful of grated cheese OR your choice of a dairy-free alternative INSTRUCTIONS 1. Preheat the frying pan and drizzle a teaspoon of oil. Place half the mushrooms and ham into the pan and cook for 1-2 minutes before adding 2 eggs. Using a spatula, gently scramble and cook for 2 minutes or until the eggs are firm. 2. Top the eggs with spinach and then with the two types of cheese (eg. one slice of cheddar and one slice of provolone or a grated mixture of cheeses). Next place the tortilla on top of the cheese. The cheese will make the tortilla stick to the egg. 3. Use a large spatula to get under the eggs and quickly flip over. Add extra cheese if preferred and then fold the tortilla in half, creating a half circle. 4. Fry on both sides until golden, remove from pan, cut in half, and serve. Repeat with the second tortilla. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare