My gluten-free Vasilopita is a moist and aromatic Greek cake that takes center stage in New Year celebrations. This delicious treat is more than just a dessert—it’s a symbol of tradition and good fortune. Baked into its soft, flavorful crumb is a hidden coin, adding an element of excitement and joy to the festivities. According to tradition, the lucky person who finds the coin is believed to enjoy good luck and blessings throughout the entire year. This simple yet meaningful custom makes Vasilopita an unforgettable part of welcoming the New Year. Vasilopita Greek NYE Cake, gluten-free What is a Vasilopita? Vasilopita is a traditional Greek cake prepared and enjoyed to celebrate the New Year. This cake is moist and aromatic with flavours of orange and cinnamon and hidden inside the cake is a coin. It is thought that the family member who is fortunate enough to receive the coin in their slice is said to have good luck for the rest of the year. There are many variations to a Vasilopita recipe. Some are bread-like, whilst others are sweet and similar to cake. This gluten-free Vasilopita is more like cake than bread. It was put together with the help of my sister-in-law's original recipe. It is perfectly crumbly, well-balanced, creamy and aromatic as orange zest, cinnamon and nutmeg are added. Vasilopita Greek NYE Cake, gluten-free The History of St. Basil and about the Vasilopita Tradition During the 4th Century, at a time of terrible famine, the emperor levied an excessive tax upon the people of Caesarea. The tax was such a heavy burden upon the already impoverished people that to avoid debtors' prison each family had to relinquish its few remaining coins and pieces of jewelry. Learning of this injustice, St. Basil the Great, the archbishop of Caesarea, took up his bishop's staff and the book of the Holy Gospels and came to his people's defense by fearlessly calling the emperor to repentance. And the emperor did repent! He canceled the tax and instructed his tax collectors to turn over to St. Basil all of the chests containing the coins and jewelry that had been paid as taxes by the people of Caesarea. But now St. Basil was faced with the daunting and impossible task of returning these thousands of coins and pieces of jewelry to their rightful owners. After praying, St. Basil had all the treasures baked into one huge loaf. He then called all the townspeople to prayer, and, after the Divine Liturgy, he blessed and cut the loaf, giving a piece to each person. Miraculously, each owner received in his piece of Vasilopita his own valuables. They all joyfully returned home, giving thanks to God who had delivered them from abject poverty and to their good and holy bishop St. Basil the Great! In remembrance of that miracle wrought by God as a result of St. Basil's love and defense of his people, Orthodox Christians have observed the tradition of the Vasilopita each year on the 1st of January. Now before we get to the recipe, here are a few helpful tips for you, and be sure to watch my video below to see how easy it is to make! Watch How to Make It Helpful Tips VASILOPITA INGREDIENTS : Gluten-Free Self Raising Flour is used in this recipe. It keeps the Vasilopita moist and fluffy. Make sure you sift the flour before adding it to the mixture as this helps promote consistency in the baking results. In Australia, I have used White Wings Gluten Free Flour. Almond Flour is used in this recipe as it adds a very mild sweetness (to make up for the reduced sugar) plus it adds richness to the texture and flavour. Butter and LIGHT Olive Oil . Both of these fats are added to my Vasilopita. Light olive oil is used as it is milder in flavour than olive oil plus it tends to bake with a more even crumb and stay moist and tender for longer than cakes made with just butter. Butter is added as it allows for steam and carbon dioxide to be trapped in the batter as it bakes, which causes the cake to rise. The butter also helps to create a light and tender texture in the cake batter. *Dairy Free alternative Nuttelex Vegan Butter works just as well Mahlepi powder is made from the inner kernels of fruit pits from a native Persian cherry tree. Once the stone is cracked to release the kernel, it is ground into a white, sandy-colored powder used in baked goods, particularly in Middle-Eastern and Greek cooking. Freshly squeezed Orange Juice and Zest gives the Vasilopita citrus a slightly tangy flavour. The zest especially packs a punch of fresh flavour and balances well with the added spices. QUESTIONS ANSWERED: Why do I need to cream the butter and sugar? In creaming the butter and sugar together, you are using the sugar to aerate the butter. The more aerated the batter, the lighter in texture the cake will be and the finer the crumb. Why should I gradually add the ingredients into the mixer rather than all at once? Mixing this way guarantees a smooth batter that doesn't separate, thus making for a light and delicate baked cake. Why is the oven temperature so low and the cake takes so long to cook? Baking at a lower temperature slows the spring in the cake, which prevents a dome from forming on your cake. You should end up with a flat-ish and evenly-baked cake. Vasilopita Greek NYE Cake, gluten-free Other Gluten Free Cakes and Desserts Fruit and Nut Christmas Cake Blueberry and Pistachio Friands Melomakarona Walnut and Honey Biscuits ALL OTHER GLUTEN-FREE DESSERTS 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, Margaret x Vasilopita NYE Cake Springform pan 26cm in diameter Prep Time: 10 minutes Cooking Time: 1 hour 15 minutes INGREDIENTS: 350g self-raising flour, gluten-free, sifted (White Wings) 200g almond flour 250g butter, at room temperature (dairy-free alternative optional) 200ml light olive oil 200ml freshly squeezed orange juice 100g caster sugar 100g brown sugar 6 eggs, at room temperature ¼ cup orange zest 2 teaspoons Mahlepi 1 teaspoon baking powder ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ½ cup flaked almonds Optional for decorating: Icing sugar Slices of orange Greek Basil INSTRUCTIONS: 1. Preheat the oven: Preheat oven to 160C fan force. Lightly grease and line a 26cm springform pan or round baking dish. 2. Beat the butter and sugar: Beat the butter, caster sugar, and brown sugar with an electric mixer until butter is lighter in colour (approx. 5 minutes). Scrape down the sides every minute to combine well. 3. Add the remaining ingredients: Whilst the electric mixer is on, add one egg at a time and beat until combined well. Next add in the mahlepi, nutmeg, cinnamon, baking powder, and orange zest. Then add half the flour, almond flour, light olive oil, and orange juice and continue beating until well combined. Then add the remaining second half of the ingredients and continue beating until well combined and creamy (approx. 5 minutes). 5. Bake the cake: Pour the cake mixture into the baking dish and garnish with almond flakes around the outer circle of the cake. (Optional to insert a coin wrapped in baking paper and foil at this stage or after it is baked). Place the cake into the preheated oven and bake for 1 hour and 15 minutes. Check if the cake is cooked by inserting a toothpick in the centre, and if it comes out clean it is ready. If the cake browns too quickly, place a piece of baking paper over the top during the final 15 minutes. 7. Allow to cool and enjoy: Remove from oven and allow to cool at least 15 minutes before removing from pan. Allow to completely cool on a rack after removing. 8. Decorate and add the coin: At this point you can insert a coin (wrapped in baking paper and foil) into the bottom of the cake (if you did not do so before the baking process). Place onto a cake plate and sprinkle with icing sugar. Optional to decorate with flowers, Greek basil leaves and orange slices (as seen in photo). Vasilopita Greek NYE Cake, gluten-free Vasilopita Greek NYE Cake, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

If you’re looking for an easy appetiser that’s guaranteed to impress, these Pepperoni Mozzarella Puff Pastry Bites are it. Made with flaky gluten-free puff pastry and filled with savoury pepperoni and melty mozzarella, these bite-sized snacks are finished with a garlic-oregano butter and a sprinkle of Parmesan. Perfect for entertaining, parties, or the festive season, this simple gluten-free finger food comes together quickly and disappears even faster. Let's start cooking! Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Watch How to Make Them Helpful Tips About Puff Pastry Sheets Sheet sizes vary:  Puff pastry sheets can differ in size depending on the brand. Gluten-free sheets are often smaller and may yield 6 squares per sheet, while traditional puff pastry sheets are usually larger and can be cut into 9 squares. Each Pepperoni Mozzarella Puff Pastry Bites square will be roughly 5–6 cm. Adjust your filling:  The number of squares you get will affect how much pepperoni and mozzarella you need, so plan accordingly. Thawing:  If using frozen sheets, thaw them in the fridge or on the counter according to the package instructions, never use the microwave, as this can make the pastry soggy. Cutting & shaping:  Use a sharp knife or pastry cutter for clean edges. When forming the bites, make sure to seal corners properly to avoid cheese leakage during baking. Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Helpful Tips Prevent sticking:  Generously oil the muffin tin holes to prevent sticking. Sealing the bites:  When forming the Pepperoni Mozzarella Puff Pastry Bites pastry balls, make sure to pinch the corners tightly so there are no holes. This keeps the cheese and pepperoni inside while baking. Add herbs:  For extra flavour, sprinkle fresh or dried herbs such as oregano, basil, or parsley inside the pastry with the filling. Substitutions:  You can swap the pepperoni for salami, ham, or even roasted vegetables for a vegetarian option. Mozzarella can be replaced with cheddar, provolone, or any melty cheese you love. Serving & storage:  These bites can be served warm or at room temperature; they’re just as delicious either way. Store leftovers in an airtight container in the fridge for up to 3 days. Reheating tips:  To maintain crispiness, reheat the Pepperoni Mozzarella Puff Pastry Bites in a preheated oven at 180 °C for 5–7 minutes or use an air fryer for a few minutes. Avoid microwaving, as this can cause them to become soggy. Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Other Appetisers You'll LOVE Goat's Cheese, Apricot and Walnut Pinwheels Spinach and Feta Pinwheels Brie and Cranberry Pastry Bites Caribbean Spiced Chicken Wings All Appetisers here Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free)   INGREDIENTS   Bites: 4 sheets puff pastry, gluten-free*   250g mozzarella, cut into 2 cm x 1cm pieces* 24 pepperoni slices+ * 1 egg, beaten (for egg wash)   Sauce: 4 tablespoons unsalted butter 1 large garlic clove, minced 2 tablespoons fresh parsley, finely chopped 1 teaspoon dried oregano   Garnish and Serve: Freshly grated Parmesan for topping Tomato Chutney for dipping   *IMPORTANT PLEASE NOTE: Puff pastry sheet sizes can vary by brand. Some gluten-free puff pastry sheets can be cut into 6 pieces, while traditional puff pastry sheets are often larger and can be cut into 9 pieces. The number of squares you get will depend on the size of the pastry you use. Each square will be approximately 5–6 cm x 5–6 cm. This will also determine whether you need more pepperoni slices and mozzarella cheese.   INSTRUCTIONS   1.  Heat the oven Preheat the oven to 210 °C (fan-forced).Lightly grease a 24-hole mini muffin tin with olive oil spray or brush with melted butter. 2.  Prepare the pastry Lay one puff pastry sheet on a clean work surface.Using a sharp knife or pastry cutter, divide it into 6 or 9 equal squares approximately 5-6cm squared.Repeat with the remaining sheets to make 24 or so squares. 3.  Fill the pastry On each pastry square, place one slice of pepperoni.Top with a piece of mozzarella positioned in the centre. 4.  Wrap and seal Gather the pastry corners up around the filling, pinching to seal.Gently roll into a smooth ball, then place seam-side down into the prepared mini muffin tin. 5.  Egg wash Once all puffs are arranged in the muffin tin, brush lightly with the beaten egg. 6.  Bake Bake for about 15 minutes, or until puffed and golden brown. 7.  Make the garlic-oregano butter While the puffs bake, melt the butter in a small heatproof bowl.Stir in the minced garlic, chopped parsley, and dried oregano. 8. Toss and finish Transfer the hot puffs to a large bowl.Pour over the garlic-oregano butter and gently toss to coat.Sprinkle generously with freshly grated Parmesan. 9.  Serve Serve warm with tomato chutney for dipping. Have you tried this recipe? Please leave a review or share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Margaret Pahos @CreateCookShare

Antipasto No-Bake Pinwheels are a flavour-packed finger food perfect for any gathering! With layers of cream cheese, italian herbs, quality ham, soppressa salami, roasted capsicum, fresh spinach and Provolone cheese, all rolled into gluten-free tortillas, these bite-sized treats are as easy as they are delicious. Quick to prepare and no cooking required - they’re a guaranteed crowd-pleaser your guests will want to tuck into! Let's start cooking! Antipasto No-Bake Pinwheels (Gluten-Free) The Story Behind the Recipe After the incredible response to my Spinach and Feta Pinwheels—my viral recipe that everyone fell in love with—and the popularity of my Goat’s Cheese, Apricot, and Walnut Pinwheels, I was inspired to create a no-bake version. These Antipasto No-Bake Pinwheels capture the same crowd-pleasing magic but with a fresh twist! Combining creamy Provolone, soppressa salami, roasted capsicum, and gluten-free tortillas, they’re perfect for quick, easy entertaining. Antipasto No-Bake Pinwheels (Gluten-Free) Watch How to Make It Helpful Tips Spread Evenly : Make sure the cream cheese is softened for easy spreading to avoid tearing the tortillas. Don’t Overfill : Use a light hand with the fillings to prevent the tortillas from tearing or being difficult to roll. Roll Tight : Roll the tortillas tightly to keep the ingredients secure and ensure clean, beautiful pinwheels when sliced. Chill Well : Refrigerate the rolled tortillas for at least 30 minutes to firm up, making them easier to slice. Use a Sharp Knife : A sharp knife will help you slice the pinwheels cleanly without crushing them. Add Basil Last Minute : If using basil leaves, skewer them just before serving to keep them looking fresh and vibrant. Make Ahead : Assemble the rolls up to 6 hours ahead, refrigerate, and slice just before serving for less stress on party day. Customize It : Swap out ingredients like turkey for ham, and cheddar for Provolone, or rocket for baby spinach. Serve with Dips : Pair with a side of pesto to enhance the flavours even more. Double the Batch : These pinwheels disappear quickly—make extra if serving a crowd! Antipasto No-Bake Pinwheels (Gluten-Free) Other Appetisers you'll LOVE Spinach and Feta Pinwheels Goat's Cheese, Apricot and Walnut Pinwheels Baked Feta and Olives All Appetiser Recipes Antipasto No-Bake Pinwheels (Gluten-Free) Antipasto No-Bake Pinwheels (Gluten-Free) Prep Time: 15 minutes Refrigeration Time: 30 minutes Makes: Approximately 30–32 pinwheels Serves: 10-12 as finger food INGREDIENTS 4 large gluten-free tortillas (such as GF Old El Paso) 250g cream cheese 2–3 teaspoons Italian herbs 2 green onions, thinly sliced 4 slices quality ham (or 8 smaller slices) 8 slices soppressa salami (mild or hot) 120g (1/2 cup) sliced roasted capsicum, drained 30g (1 cup) baby spinach 8 slices Provolone cheese Fresh basil leaves   INSTRUCTIONS Set out all 4 tortillas and spread the cream cheese evenly over the entire surface of each tortilla. Sprinkle with Italian herbs and green onions. Lay slices of ham on the bottom third of each tortilla, then place the soppressa salami across the centre of each tortilla, slightly overlapping the ham. Place a quarter of the roasted capsicum strips in a straight line across the centre of the tortilla (over the soppressa salami). Add an even layer of baby spinach leaves over the capsicum. Finish with 2 slices of Provolone cheese laying over the spinach. Roll each tortilla tightly into a log, ensuring the filling is secure. Wrap each roll tightly in cling wrap and refrigerate for at least 30 minutes to firm up. Remove the rolls from the refrigerator and unwrap the cling wrap. Using a sharp knife, slice each roll into approximately 3 cm pinwheels. Arrange the pinwheels on a serving platter. For a finishing touch, garnish with fresh basil leaves. The basil enhances the fresh flavours of the antipasto. Have you tried this recipe? Please leave me a rating below or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Antipasto No-Bake Pinwheels (Gluten-Free) Margaret Pahos @CreateCookShare

My Harissa Whole Baked Cauliflower is a show-stopping centrepiece with a Middle-Eastern spicy paste, toasted pine nuts, sweet pomegranate, and served over a bed of creamy lemon and garlic Greek yoghurt. It can be baked in the oven or air fryer and is gluten-free, healthy, simple to make and can easily be made dairy-free. It's fragrant, delicious and the perfect side dish. Harissa Whole Baked Cauliflower, gluten-free This recipe transforms a simple cauliflower into a beautiful, appetising and delicious meal. Roasting the cauliflower brings out its natural sweetness, creating a lovely contrast to the harissa paste and similarly, the harissa paste is a spicy contrast to the cooling effects of the Greek yoghurt, resulting in a meal that is a symphony of tastes and textures. Watch How to Make It Why you'll love this Harissa Whole Baked Cauliflower It's a great side dish or served as a main meal when paired with steak, chicken, steamed rice , quinoa , tofu or chickpeas. It's very simple to make, needing minimal effort and cleanup . It's simple enough to make any night of the week and fancy enough to present to guests. It's wholesome and nutritious and a great way to enjoy vegetables. It can be cooked in both the oven and air fryer. It's gluten-free, grain-free, and vegetarian It can be made vegan and dairy-free by substituting the Greek yoghurt with vegan or dairy-free options. Harissa Whole Baked Cauliflower, gluten-free Helpful Tips Size of the cauliflower: the cooking times are for a small cauliflower at approximately 15-17cm in diameter. Tender Cauliflower: It is firstly important to remove the thick centre stem as this takes longer to cook. This recipe creates creamy cauliflower florets, and the stems have a bit of a bite. For a more tender cauliflower, microwave for 4 minutes before coating it with the harissa paste. Make it Vegan or Dairy-Free: simply use vegan and dairy-free options by substituting the Greek yoghurt with vegan or dairy-free alternatives. Alternatives to Harissa Paste: sambal oleck, chilli bean paste, sriracha, or gochujang are easy alterntaives. Serving it hot or at room temperature: the beauty of this recipe is that it can be made ahead of time and served at room temperature. If you still want to serve it hot, then make it ahead of time and pop into the oven or air fryer to reheat before serving it over the yoghurt. Harissa Whole Baked Cauliflower, gluten-free Try these recipes next... Chickpea and Vegetable Soup with Lemon and Dukkah Caribbean Spice Chicken Wings, air fryer Artichokes with Potatoes and Peas Kung Pao Cauliflower Bake Greek Vegetables Bake Crispy Gnocchi Tray Bake Harissa Whole Baked Cauliflower, gluten-free Harissa Whole Baked Cauliflower Serves:  4–6 (as a side dish) Prep:  10 minutes Cook: Air fryer: 50 minutes Oven: 1 hour–1 hour 10 minutes INGREDIENTS Cauliflower 1 small whole cauliflower 2–3 tablespoons harissa paste (gluten-free) ¼ cup extra virgin olive oil plus extra to drizzle ½ teaspoon smoked paprika ½ teaspoon ground coriander Sea salt and freshly cracked black pepper, generous ½ cup parsley, finely chopped (or to taste) ¼ cup pine nuts, lightly toasted ¼ cup pomegranate arils (extra if needed) Lemon & Garlic Yoghurt 1 cup (250 g) Greek yoghurt (or dairy-free Greek yoghurt) 2 garlic cloves, minced 3 tablespoons fresh lemon juice INSTRUCTIONS 1. Preheat: Preheat the oven to 200°C fan forced or the air fryer to 190–200°C. Line a baking tin with baking paper. If using an air fryer, ensure the tin fits inside or line the basket directly with baking paper once heated. 2. Prepare the leaves: Remove the leaves and trim the core from the cauliflower, keeping the head intact. Wash well. Roughly chop the leaves and core into bite-sized pieces and spread them over the lined tray. Drizzle with a little olive oil, sprinkle with smoked paprika, ground coriander, sea salt and pepper, and toss to coat. 3. Season the cauliflower: Place the whole cauliflower on top of the leaves and drizzle with the remaining olive oil. Using a brush or spoon, coat the cauliflower generously with the harissa paste, making sure to cover all the nooks and crannies, including the base. Season well with sea salt and pepper. 4. Bake: Bake in the oven for 1 hour–1 hour 10 minutes or in the air fryer for about 50 minutes, until a knife slides easily into the centre of the stem with slight resistance. If the cauliflower is browning too quickly before it’s tender, loosely cover it with a damp piece of baking paper after about 30 minutes. 5. Prepare yoghurt & pine nuts: While the cauliflower cooks, combine the yoghurt, garlic and lemon juice in a bowl and refrigerate until needed. Toast the pine nuts in a dry pan over medium heat, stirring constantly for 3–4 minutes until lightly golden, then set aside. 6. Garnish and serve: Spread most of the yoghurt onto a serving platter and top with the roasted leaves and cauliflower. Spoon over the roasting juices, drizzle with the remaining yoghurt and a little extra olive oil, then finish with parsley, toasted pine nuts and pomegranate. Serve warm, slicing into wedges or pulling apart at the table. Have you tried this recipe? Share it with me at @ so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Harissa Whole Baked Cauliflower, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

This pull-apart roasted lamb shoulder is slow-cooked in a foil pocket with lemon, oregano and thyme until tender, juicy and full of flavour. Inspired by classic Greek seasoning, it’s an easy, hands-off dish that’s perfect for feeding a crowd. The lamb cooks gently in its own juices, making it ideal for entertaining, prep-ahead meals or a festive table where everyone can help themselves. Pull-apart Roasted Lamb in a Pocket There’s something quietly magical about food that cooks slowly while life happens around it. This pull-apart roasted lamb, sealed in its own little pocket, is one of those dishes, the kind that fills the kitchen with the scent of lemon, oregano and thyme long before it ever reaches the table. Inspired by Greek flavours and made for sharing, the lamb roasts gently until it’s impossibly tender, juicy and full of flavour. No basting, no fuss, just time doing the work for you. When you open the foil, the meat pulls apart effortlessly, ready to be tucked into warm bread, served alongside salads, or piled onto a festive table where everyone helps themselves. It’s the kind of dish that feels celebratory yet comforting, perfect for feeding a crowd, prepping ahead, and letting the oven take over while you enjoy the moment. Pull-apart Roasted Lamb in a Pocket Why You'll Love This Recipe Mouthwatering Marination:  The lamb is bathed in a flavorful marinade of Greek oregano, thyme, garlic, and zesty lemon juice, infusing every morsel with a perfect balance of citrusy brightness and savory herbs. Tender Perfection:  Slow-roasting in a sealed pocket ensures that each piece of lamb becomes irresistibly tender, practically melting in your mouth. The result is a dish that defines the epitome of succulence. Effortless Preparation:  Despite its gourmet appeal, this recipe is remarkably straightforward. Whether you marinate the lamb in advance or cook it straight away, the process is user-friendly, making it suitable for both the seasoned chef and the home cook. Versatility for Any Occasion:  Whether you're hosting a festive gathering for 12 or preparing a cozy family dinner, this dish adapts effortlessly to various occasions. An Instant Crowd-Pleaser:  With its combination of simplicity, bold flavors, and tender texture, this roasted lamb is guaranteed to be a crowd-pleaser. Be prepared for compliments and requests for the recipe—it's that good! Watch How to Make It FAQs - Pull-apart Roasted Lamb in a Pocket Q: Can I prepare the lamb in advance? Absolutely! The lamb can be marinated ahead of time, allowing the flavors to intensify. You can refrigerate it for at least 2 hours or even overnight for a more robust taste. Q: Can I use a different cut of lamb? While the recipe is tailored for a boneless lamb shoulder, you can experiment with other cuts. Just keep in mind that cooking times may vary, so adjust accordingly. Q: What can I serve with this lamb dish? This succulent lamb pairs wonderfully with a variety of sides. Consider serving it with roasted vegetables, rice, baked potatoes, salad, or a fresh Greek salad to complement the Mediterranean flavors. Q: Can I double the recipe for a larger crowd? Certainly! Simply adjust the quantities accordingly and use multiple baking dishes if needed. The method remains the same, ensuring a hassle-free preparation process. Q: Is it necessary to refrigerate the lamb for marination? Marinating the lamb in the refrigerator helps the flavours meld, but if time is a constraint, you can cook it straight away. However, allowing the lamb to marinate enhances the overall taste. Q: Can I use fresh herbs instead of dried ones? Yes, you can substitute fresh herbs for dried ones. Q: How can I ensure the lamb stays moist during cooking? A: Leaving a bit of fat on the lamb shoulder helps keep it moist. Additionally, sealing the lamb in the foil and baking paper pocket locks in moisture, ensuring a juicy and tender result. Q: Can I freeze leftovers? Certainly! Allow any leftovers to cool, then store them in an airtight container in the freezer. Thaw and reheat when you're ready to enjoy this delicious dish again. Q: Can I use this recipe for a special occasion or holiday meal? This dish is perfect for special occasions. Its impressive presentation and rich flavors make it a standout choice for festive gatherings or holiday celebrations. Q: How can I adjust the cooking time for a smaller portion? A: For a smaller portion, you can reduce the cooking time slightly. Half the amount of lamb would need 2-2.5 hour cooking time. Pull-apart Roasted Lamb in a Pocket What to serve with this Pull-apart Roasted Lamb in a Pocket? Greek Salad Greek Baked Vegetables Tzatziki Silverbeet, Beetroot and Goat's Feta Salad Watermelon Salad with Rocket, Feta and Pistachio Mediterranean Fried Rice Pull-apart Roasted Lamb in a Pocket Pull-apart Roasted Lamb in a Pocket   Baking Dish 30 x 25 cm Serves 12 Prep 10 minutes Marinating. 2 hours+ (optional) Cooking 3 hours   INGREDIENTS   2.5 kg lamb shoulder, boneless 1 tablespoon sea salt 1 ½ tablespoons dried Greek oregano 1 tablespoon dried thyme ½ tablespoon white pepper ½ tablespoon paprika ½ tablespoon ground garlic ½ cup (130ml) freshly squeezed lemon juice   INSTRUCTIONS   1.     Prepare the lamb:  Place the lamb on a clean cutting board and using a sharp knife, cut away any excess fat (not all of it as this helps keep the lamb moist). Cut across, at about 8cm apart strips. Then turn the strips 90 degrees and slice into cubed pieces, approximately 7-8cm pieces. 2.     Marinate the lamb:  Place the lamb pieces into a large bowl, and add the salt, pepper, oregano, thyme, paprika, garlic, and lemon juice. Combine and massage the marinade into the lamb, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or overnight (if you need to, you can cook it straight away). 3.     Prepare the foil pocket:  Preheat the oven to 180°C fan forced. Tear off a very large piece of foil (enough to cover the baking dish twice over) and place it into the baking dish, leaving the sides to fall over the edges. Do the same with a large piece of baking paper, of the same length. Both need to be long enough to wrap and enclose the lamb completely. 4.     Assemble the lamb pocket:  Arrange the lamb pieces in rows on the baking paper and pour over any marinade left in the bowl. Fold the sides of the baking paper over the lamb, creating a packet-like envelope. Ensure it is tightly sealed and tucked in. Repeat with the foil. 5.     Bake:  Place the baking dish in the preheated oven for 3 hours. 6.     Serve:  Carefully open the foil packet, serve immediately, and enjoy! Have you tried this recipe? Share it with me at @createcookshare. Tap below to join me   Instagram     Pinterest     Facebook     TikTok   or YouTube   Pull-apart Roasted Lamb in a Pocket  Recipe and Photography Margaret Pahos @CreateCookShare

This easy silverbeet, beetroot and goat’s feta salad is fresh, flavour-packed and perfect for a healthy lunch or colourful side dish. Sweet roasted beetroot, tender silverbeet and creamy goat’s feta are tossed with fresh herbs, toasted pine nuts and a bright lemon dressing for a salad that’s tangy, earthy and completely irresistible. It’s a simple, Mediterranean-style salad that’s quick to make, light yet satisfying, and perfect for entertaining, meal prep or busy weeknights. Silverbeet, Beetroot and Goat’s Feta Salad Watch How to Make It Helpful Tips • Choose silverbeet with crisp stems and bright, fresh leaves. • To avoid stained hands, wear gloves or lightly oil your fingers before handling beetroot. • Short on time? Vacuum-packed cooked beetroot works beautifully in this recipe • Toast pine nuts slowly and shake the pan often so they don’t burn. Substitutions & Variations • Swap goat’s feta for Danish feta, Greek feta or plant-based feta. • Add orange segments for a sweet, citrusy contrast. • Add toasted walnuts or almonds instead of pine nuts. • To make it vegan, simply omit the cheese or use dairy-free feta. Storage Tips • Store leftovers in an airtight container in the fridge for up to 2 days. • Keep the dressing separate if making ahead to keep the leaves fresh. Silverbeet, Beetroot and Goat’s Feta Salad Serve this Salad with: Greek Meat Patties Pull-Apart Lamb in-a-pocket Air Fryer Chicken Tenders OR Toss through the salad, my easy-to-make QUINOA Silverbeet, Beetroot and Goat’s Feta Salad Silverbeet, Beetroot and Goat’s Feta Salad Prep Time: 15 minutes Cook Time: 50 minutes INGREDIENTS   Salad: 500g (3 medium) fresh beetroot, or 2 x 250g packet vacuum-packed cooked beetroot 250–300 g silverbeet, washed 1 tablespoon olive oil 2 cloves garlic, crushed ¼ cup fresh dill, finely chopped ¼ cup fresh mint, finely chopped ½ cup fresh parsley, finely chopped 200 g goat’s feta, crumbled 3 tablespoons pine nuts Sea salt and cracked pepper Extra olive oil, to serve   Dressing: 2 tablespoons lemon juice 2 tablespoons red wine vinegar3 tablespoons extra virgin olive oil1 teaspoon sea salt ½ teaspoon cracked pepper   INSTRUCTIONS   1. Prepare the beetroot If using fresh beetroot, preheat the oven to 190°C. Trim the ends and wrap each beetroot individually in baking paper, twisting the top to seal tightly. Place on a tray and bake for 50 minutes, or until tender when pierced with a knife. Cool slightly, then peel and cut into small wedges. If using vacuum-packed beetroot, drain and cut into wedges. 2. Toast the pine nuts Heat a dry frying pan over medium heat. Toast the pine nuts for 2–3 minutes, shaking the pan often, until lightly golden. Set aside. 3. Prepare the silverbeet Separate the stalks from the leaves. Slice the stalks into 0.5 cm pieces and finely slice the leaves. Heat olive oil in the same pan used to toast the pine nuts and cook the stalks for 3 minutes or until softened and season with sea salt. Transfer to a bowl with the leaves. Add mint, dill and parsley. Gently toss and squeeze the leaves with your hands to soften . 4. Make the dressing Whisk together the lemon juice, red wine vinegar, extra virgin olive oil, sea salt and cracked pepper. 5. Combine the salad Add the beetroot to the greens. Pour over the dressing, toss gently and allow to sit for 10 minutes so the leaves absorb the dressing. Then add the feta and gently toss. 6. Serve Transfer to a serving platter. Scatter over toasted pine nuts, drizzle with extra virgin olive oil and finish with cracked black pepper. OPTIONAL: Stir through cooked quinoa for extra body and protein. Have you tried this recipe? Please leave a review or share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Silverbeet, Beetroot and Goat’s Feta Salad Margaret Pahos @CreateCookShare

This Caramelised Onion & Sun-Dried Tomato Pasta is the ultimate comfort dish - creamy, rich, and full of deep flavour, yet so simple to make. Slow-roasted onions, soft garlic, mascarpone and sun-dried tomatoes come together in one dish for a pasta that’s cosy, impressive, and perfect for busy weeknights or relaxed entertaining. It’s the kind of recipe you make once and immediately add to your weekly rotation. Caramelised Onion & Sun-Dried Tomato Pasta This Caramelised Onion & Sun-Dried Tomato Pasta is the perfect weeknight dinner when you want something fuss-free but still impressive enough for guests. Everything roasts together in the oven, filling your home with the most irresistible aroma, and then gets tossed with pasta for a dish that’s comforting, creamy, and beautifully balanced with herbs and lemon. Whether you're craving an easy family meal, a vegetarian pasta bake, or a viral-worthy recipe that looks as good as it tastes, this recipe delivers every time. Save it, share it, and get ready to fall in love with your new go-to pasta. Caramelised Onion & Sun-Dried Tomato Pasta Story Behind the Recipe This pasta started as one of our simple meat-free Friday  dinners — something comforting, easy, and full of flavour. We already loved using sun-dried tomatoes in our “Marry Me” pasta, so they naturally found their way into this dish too. Paired with sweet caramelised onions and roasted garlic, the flavours came together so beautifully that it instantly became a family favourite. It’s the kind of recipe we now make when we want something cosy, delicious, and guaranteed to please everyone at the table. Watch How to Make It Caramelised Onions and Garlic FAQ Can I make this dairy-free? Yes! Swap the mascarpone for a thick dairy-free cream (like coconut cooking cream). Use a vegan parmesan-style cheese. Can I prep this ahead of time? Definitely. You can roast the onions and garlic a day before and store them in an airtight container in the fridge. When ready to cook, simply warm them before adding the mascarpone and pasta. How should I store leftovers? Store in an airtight container in the fridge for 3–4 days. The flavours get even better the next day. How do I reheat it? Reheat gently on the stovetop or in the microwave with a splash of water, pasta water, or cream to loosen the sauce and make it silky again. Can I use a different pasta? Yes! Any short pasta works: penne, rigatoni, fusilli, farfalle, gluten-free pasta, or even shells. Just choose a shape that holds the creamy sauce well. Other Pasta Recipes Baked Feta Pasta with Spinach and Pine Nuts 2-ingredient Glute-Free Pasta Za'atar Ravioli Pasta Salad Spaghetti Marinara in Coconut Milk Caramelised Onion & Sun-Dried Tomato Pasta Caramelised Onion & Sun-Dried Tomato Pasta Serves:  4 Prep Time:  10 mins Cook Time:  45 mins INGREDIENTS For the onions: 4 large onions, cut in half and thinly sliced 2 bulbs of garlic (top sliced off to expose cloves) ⅓ cup olive oil 1½ teaspoons sea salt ½ teaspoon freshly ground black pepper 1 ½ teaspoons dried Greek oregano 1 teaspoon sweet paprika   For the Pasta: 200 g mascarpone (or coconut cream for dairy free alternative) 250ml vegetable stock, heated till hot 2 tablespoons lemon juice 30 g (⅓ cup) freshly grated parmesan, plus extra to serve 200g (1 cup) semi-sun-dried tomatoes, sliced in strips 1-2 teaspoons chilli flakes (extra is optional) 400–500 g short pasta, gluten-free (rigatoni or penne) 1 small bunch of fresh basil leaves   Garnish: Parmesan cheese Freshly cracked pepper   INSTRUCTIONS   1. Roast the onions and garlic Preheat oven to 180°C. In a large oven-safe baking dish, spread the sliced onions and nestle the garlic bulb (cut side up) in the centre. Season with salt, pepper, oregano, and paprika, then drizzle with olive oil and toss to coat evenly.Cover tightly with foil and bake for 40–45 minutes, until the onions are soft, golden, and sweetly caramelised.   2. Cook the pasta While the onions are baking, cook the pasta in a large pot of salted boiling water until al dente.Reserve a little pasta water, then drain.   3. Combine and make it creamy Remove the foil from the baking dish and squeeze the roasted garlic cloves straight into the caramelised onions. Mash lightly to combine.Add the mascarpone, vegetable stock, and lemon juice, stirring until smooth and creamy.Fold in the parmesan, sun-dried tomatoes, chilli flakes (if using), and cooked pasta.Stir again until everything is well combined, then finish by adding the fresh basil.   4. Serve Top with extra parmesan and a crack of black pepper.Optional: add chilli flakes or another squeeze of lemon juice for brightness. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Caramelised Onion & Sun-Dried Tomato Pasta Margaret Pahos @CreateCookShare

If you’re after a quick and elegant gluten-free dessert that looks impressive with minimal effort, these Pistachio Meringue Nests are the perfect choice. Crisp, ready-made meringue shells are filled with a silky pistachio cream, a spoonful of sweet strawberry jam, and finished with fresh strawberries and cherries for a burst of colour. The entire recipe comes together in just 15 minutes, making it ideal for last-minute entertaining, summer gatherings, or when you want something sweet without switching on the oven. With every bite offering crunch, creaminess, and fresh fruit, this simple showstopper is guaranteed to enjoy. Pistachio Cream Meringue Nests with Strawberry Jam Watch How to Make It Helpful Tips Use cold cream for the best results Thickened cream whips faster and holds shape better when it’s straight from the fridge. Choose a smooth pistachio spread A creamy pistachio spread blends easily with the whipped cream and creates a stable, pipeable filling. Assemble just before serving Meringue nests can soften if left filled for too long. For the perfect crisp bite, assemble right before serving. FAQ Are these gluten-free? Yes! This recipe is naturally gluten-free however, check the ingredients of the pistachio spread you choose. Similarly, most meringue nests are gluten-free by default, but always double-check the packaging to be safe. What if my pistachio cream doesn’t thicken? If your mixture stays soft or runny, try these fixes: Keep whisking.  Sometimes it just needs an extra minute. Chill the bowl for 10 minutes prior  and whisk again, cold cream thickens faster. Add 1–2 tablespoons of extra pistachio spread  to firm it up. Can I assemble them ahead of time? You can prep all the components, but for the best texture, fill the meringue nests just before serving. Can I use other fruit? Absolutely. Raspberries, blueberries, blackberries, or figs all pair beautifully with pistachio cream. How long does the pistachio cream last? Store it in an airtight container in the fridge for up to 12 hours. Give it a quick whisk before piping. Other Desserts You Will Want to Make Tropical Pavlova Wreath Lemon and Blueberry Bundt Cake Apple and Rhubarb Crumble Pistachio Cream Meringue Nests with Strawberry Jam Pistachio Cream Meringue Nests with Strawberry Jam Prep Time: 15 minutes Serves: 12 INGREDIENTS 12 x 5 cm meringue nests (or mini pavlovas) 200 ml thickened cream 150 g pistachio spread 5 strawberries, sliced 12 fresh cherries Strawberry jam (1 teaspoon per pavlova) 2 tbsp crushed pistachios   INSTRUCTIONS 1. Whip the Pistachio Cream Place the thickened cream and pistachio spread into a mixing bowl. 2. Whisk to Firm Peaks Use an electric mixer or food processor to whisk until the mixture is smooth and forms firm, pipeable peaks. 3. Fill Your Piping Bag Transfer the pistachio cream to a piping bag fitted with a wide round or star nozzle. 4. Add the Jam Base Spoon a teaspoon of strawberry jam into the centre of each meringue nest. 5. Pipe the Pistachio Cream Pipe generous swirls of pistachio cream over the jam. 6. Add Fruit & Finish Top with sliced strawberries, a fresh cherry, and a sprinkle of crushed pistachios. Keep refrigerated. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube   Pistachio Cream Meringue Nests with Strawberry Jam Margaret Pahos @CreateCookShare

A bright and moist gluten-free lemon blueberry cake with a soft, buttery crumb and a fresh citrus glaze. Simple to make, lasts for days, and is always a crowd-pleaser. Lemon and Blueberry Bundt Cake (gluten-free) If you’re looking for the perfect gluten-free lemon and blueberry cake, this is it. Made with Greek yoghurt, fresh lemon zest, and juicy blueberries, this easy bundt cake bakes into a beautifully soft, buttery crumb that stays moist for days. The bright citrus flavour pairs perfectly with bursts of sweet berries, while the glossy lemon–vanilla glaze adds just the right amount of sweetness. Whether you’re baking for afternoon tea, a family celebration, or simply craving something fresh and comforting, this light and flavourful gluten-free yoghurt cake delivers every time. It’s simple to make, wonderfully fragrant, and guaranteed to become a favourite. Watch How to Make It Helpful Tips Keep ingredients at room temperature: This helps the batter emulsify properly and creates a smoother, more even crumb. Cream the butter and sugar well: A full 8–10 minutes adds essential air, giving the cake its soft, spongy rise. Don’t thaw the blueberries: Frozen berries hold their shape, stay bright, and won’t bleed into the batter. Toss blueberries in flour first: This prevents them from sinking and keeps the colour from streaking. Rest the batter: A short 2–3 minute rest allows gluten-free flour to hydrate, improving texture and lift. Use a ring tin for even baking : The centre heats quickly, ensuring the cake rises evenly and stays moist. Don’t overmix after adding the flour: Gentle folding keeps the batter airy and stops the crumb from becoming dense. Let it cool before glazing: A warm cake will melt the glaze; a cooled cake gives you beautiful drips. Store covered in an airtight container: This cake stays moist and spongy for 2–3 days thanks to the yoghurt. Lemon and Blueberry Bundt Cake (gluten-free) Substitutions & Variations Swap blueberries for raspberries Make it dairy-free with vegan butter + coconut yoghurt Turn it into muffins or a loaf FAQ Can I use fresh blueberries? Yes, absolutely. Fresh blueberries work beautifully. Just toss them lightly in a little gluten-free flour before adding them to the batter to stop them from sinking. Can I bake this cake in a loaf tin? Yes, you can, just note that this recipe makes a large cake. If using a loaf tin, I recommend halving the recipe so it fits properly and bakes evenly. Baking time will increase slightly, so keep an eye on it and check with a skewer. Can I make this dairy-free? Yes, very easily. Use a good-quality dairy-free butter and swap the Greek yoghurt for coconut yoghurt or a thick dairy-free yoghurt alternative. The cake will still be soft, moist, and delicious. Can I freeze this cake? Yes. Wrap the cake in baking paper, then tightly with cling wrap. Freeze slices (or the whole unglazed cake) for up to 2 months. Thaw at room temperature and add the glaze just before serving. Lemon and Blueberry Bundt Cake (gluten-free) Lemon and Blueberry Bundt Cake (Gluten-Free)   INGREDIENTS   Cake: 250 g softened butter at room temperature + extra to grease the tin 250 g caster sugar 2 tablespoons finely grated lemon rind (zest of a whole lemon) 2 tablespoons lemon juice 1 teaspoon vanilla extract or bean paste 4 x 70g free-range eggs, at room temperature 250 g Greek yoghurt 300 g gluten-free self-raising flour, plus extra for coating the blueberries* 250 g frozen blueberries (do not thaw) *I used White Wings Self Raising Flour Lemon–Vanilla Glaze: 30 ml lemon juice 150 g icing sugar, sifted ½ teaspoon vanilla bean paste 2 tablespoons finely grated lemon rind 2 teaspoons caster sugar   INSTRUCTIONS   1.  Prepare the tin Preheat the oven to 170°C fan forced. Lightly grease a 25-27 cm ring pan with olive oil or butter, then dust with gf flour. 2.  Cream the butter and sugar Using an electric mixer, beat the butter and caster sugar for 10 minutes or until pale and creamy. Add the lemon rind and vanilla extract. 3.  Add the eggs and lemon Add the eggs and lemon and beat until the mixture is smooth. 4.  Prepare the blueberries Toss the frozen blueberries in the gluten-free flour until coated. 5.  Fold in the dry ingredients and yoghurt Remove the bowl from the mixer. Gently fold in the remaining self-raising flour, the Greek yoghurt, and finally the floured blueberries. Mix lightly to keep the batter airy. 6.  Rest the batter Let the batter sit for 2-3 minutes to allow the gluten-free flour to hydrate. This improves the texture and helps the cake rise evenly. 7.  Bake the cake Spoon the batter into the prepared tin and level the top. Bake for approximately 50-60 minutes, then check with a skewer.If needed, bake for an additional 5 minutes until the skewer comes out clean. 8.  Cool slightly Leave the cake in the tin for 15 minutes before turning it out onto a wire rack set over a tray. 9.  For the Lemon-Vanilla Glaze In a small bowl, whisk together the lemon juice, icing sugar, and vanilla bean paste until smooth, glossy, and thick enough to slowly run off a spoon. Adjust the icing sugar if needed to reach a firmer consistency. Pour or spoon the glaze over your cooled cake, allowing it to naturally drip down the sides. Make Lemon Zest Sugar Rub finely grated lemon zest into caster sugar with your fingertips until the sugar is fragrant and lightly yellow, then sprinkle over the cake as a garnish. Serve and enjoy. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Lemon and Blueberry Bundt Cake (gluten-free) Margaret Pahos @CreateCookShare

This Olive Oil, Honey & Herb Dressing is one of those simple little mixes that instantly elevates any dish. With extra-virgin olive oil, lemon, honey and Mediterranean herbs, it brings brightness, sweetness and a savoury depth to salads, grilled vegetables, seafood, or roasted meats. Ready in under two minutes, it’s a Mediterranean flavour boost for anything you drizzle it over. Olive Oil, Honey & Herb Dressing This flavour-packed dressing is a kitchen staple. Made with extra-virgin olive oil, lemon juice, honey, Dijon mustard and dried Greek oregano and thyme, it balances sweet, tangy and herbaceous flavours perfectly. Ways to Use This Dressing As a salad dressing:  Drizzle over Greek salads, cucumber and tomato salads, or leafy greens. Marinade:  Use to marinate chicken, fish, prawns, or vegetables before grilling, roasting, or pan-frying. Drizzle:  Add a finishing touch to roasted vegetables, grain bowls, warm pasta, or potato salads. Dip:  Serve as a dipping sauce for fresh bread, falafel, or grilled halloumi. Glaze:  Brush over roasted meats, fish, or vegetables in the last few minutes of cooking for a glossy, sweet-herby finish. Sandwich spread:  Mix a little into mayonnaise or Greek yoghurt and spread on sandwiches or wraps for extra flavour. Cheese topping:  Drizzle over feta, goat cheese, or burrata for a Mediterranean twist. Eggs:  Spoon over poached, boiled, or scrambled eggs to elevate breakfast or brunch. Grain bowls & legumes:  Toss with cooked quinoa, rice, or lentils to brighten and flavour the dish. Pizza & flatbreads:  Brush over freshly baked pizza, flatbreads, or focaccia before serving. Olive Oil, Honey & Herb Dressing INGREDIENTS ¼ cup extra-virgin olive oil (add extra if needed) 2 tablespoons lemon juice 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon dried Greek oregano 1 teaspoon dried thyme Sea salt and freshly cracked pepper INSTRUCTIONS Add all ingredients to a bowl and whisk until well combined or  place everything in a jar with a lid and shake vigorously until emulsified. Taste and adjust seasoning if needed. Use immediately or store in the fridge for up to 3–4 days. Shake well before each use. Olive Oil, Honey & Herb Dressing Margaret Pahos @CreateCookShare