Let's make my Green & Gold Tropical Pavlova Wreath! This gluten-free, no-bake dessert is the ultimate crowd-pleaser! With individual pavlovas, it’s an effortless pull-apart treat that’s perfect for gatherings. Vibrant tropical fruits, creamy whipped mascarpone, coconut, and white chocolate bring piña colada-inspired flavours to life, making it a fresh twist on a classic Aussie dessert. Ready in just 20 minutes, this stunning centrepiece is ideal for busy hosts or last-minute plans, delivering a delicious, eye-catching finish to your celebrations. The Story Behind the Recipe The inspiration for this recipe came from a desire to create a tropical twist on a classic pavlova. I originally planned to make one large pavlova topped with vibrant fruits like mango and pineapple instead of the usual strawberries and kiwi. Then I spotted these individual pavlova bases and couldn’t resist! While I used lemon myrtle bases for an extra flavor boost, this recipe works just as beautifully with traditional individual or large pavlovas. It’s an effortless way to bring a touch of summer to your celebrations with a dessert that’s as stunning as it is delicious. Watch How to Make It Helpful Tips for a Perfect Tropical Pavlova Wreath Chill the Cream:  Keep the mascarpone and thickened cream in the fridge until you’re ready to whip them. Cold cream whips better and gives a lighter, fluffier texture. Prep the Fruit First:  Slice all the fruits and set them aside before assembling the pavlovas. This will make the process smoother and ensure the pavlovas stay fresh and crisp. White Chocolate Shaving Trick:  Use a vegetable peeler on a chilled white chocolate block to create delicate curls. If the chocolate is too hard, let it sit at room temperature for a minute before peeling. Make Ahead:  You can prepare the fruit, and nuts a few hours in advance and store them separately. Assemble the pavlovas just before serving to keep them crisp. Keep it Neat:  Use a spoon to gently drizzle passionfruit pulp so it doesn’t overwhelm the other fruits. Customize the Nuts:  If hazelnuts or pistachios aren’t your favorite, swap them for almonds or leave them out entirely for a nut-free option. Other Gluten-Free Dessert Ideas Pavlova Rocky Road Chocolate Coated Fruit Platter Fruit and Nut Christmas Cake NYE Greek Cake (Vasilopita) Green & Gold Tropical Pavlova Wreath (with Mascarpone Whipped Cream, Tropical Fruit and White Chocolate) Serves:  12  Prep Time:  20 minutes   INGREDIENTS 3 packs of Woolworths Lemon Myrtle 4-Pack Individual Pavlovas (12 pavlovas total) OR 12 traditional individual pavlovas (24 pavlovas if using mini) 200mL thickened cream 200g mascarpone ½ teaspoon vanilla extract ½ small mango ½ cup fresh pineapple 1 kiwi fruit 6 green grapes 3 tablespoons Passionfruit Pulp ¼ cup hazelnuts and pistachios, roughly chopped (or use just one nut variety if preferred) 50g cooking white chocolate 2 tablespoons desiccated or shaved coconut, for sprinkling Fresh mint leaves, for garnish   INSTRUCTIONS Prepare the Fruit: ·       Peel and clean the mango, pineapple, and kiwi fruit. ·       Slice one mango cheek in half lengthwise, then into thin strips for quarter-moon shapes. ·       For the pineapple, slice one side, halve it, and then cut into thin quarter-moon strips. ·       Peel the kiwi and slice into half-moons. ·       Halve the grapes lengthwise and set aside. Prepare the Whipped Cream:  In a large mixing bowl, combine the mascarpone, thickened cream, and vanilla extract. Whip with an electric mixer on medium speed until soft peaks form (approximately 2–3 minutes). Avoid overwhipping. Assemble the Wreath:  On a large, round serving platter or board, arrange the 12 pavlovas in a circular shape to form a larger wreath. Add the Cream:  Spoon a heaped tablespoon of the mascarpone whipped cream onto the centre of each pavlova. Top with Tropical Fruits:  Arrange the fruits one at a time: place the mango slices, followed by the pineapple, kiwi, and grapes on top of each pavlova. Spoon a small drizzle of Woolworths   Passionfruit Pulp over the cream and fruits. Add Texture and Garnish:  Sprinkle the chopped hazelnuts and pistachios over the pavlovas. Lightly dust with desiccated coconut for a tropical twist. Decorate with White Chocolate:  Use a potato peeler or sharp knife to shave white chocolate curls or shards and scatter them across the pavlovas. Finish with Mint:  Garnish each pavlova with a small sprig of mint leaves for a fresh finish. Serve immediately  as a stunning centerpiece for any gathering. The tropical flavours and creamy mascarpone combine beautifully to create a dessert that is light, refreshing, and absolutely irresistible! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

A Bagel Brunch Board is a wonderful way to bring friends and family together, especially during the festive or holiday season. A variety of spreads, cheeses, meats, fruits and vegetables, and a couple of special toppings, makes this irresistible. Let's begin! Why Create a Bagel Brunch Board? The Gluten-Free Festive Bagel Brunch Board is irresistible for several reasons, enticing both the eyes and taste buds. Here's why this spread is sure to captivate and satisfy: Visual Allure: The presentation of the brunch board is a feast for the eyes. The vibrant colors of fresh vegetables, the rich hues of smoked salmon, and the array of sweet toppings create a visually stunning display. The appeal is not just in the taste but also in the artful arrangement, making it irresistible from the moment guests lay eyes on it. Interactive and Customizable: The interactive nature of the brunch board, with its mix-and-match toppings and customizable options, adds an element of excitement. Guests have the freedom to create their perfect bites, fostering a sense of engagement and making the experience even more appealing. Communal and Sharing Experience: The communal nature of the brunch board promotes sharing and socializing. Guests gather around the spread, creating a shared experience as they discuss their favourite combinations and discover new flavours together. This communal aspect enhances the overall enjoyment and makes the brunch board irresistibly inviting. This Bagel Brunch Board truly has something special for everyone. I have outlined below all that I have included with extra options or alternatives, but the greatest part of a brunch board like this is that you can tailor it to your likes and dislikes. Make it your own! Other Brunch Ideas Ratatouille Shakshuka Baked Mexican Frittata Eggs in a Bagel Hole Nutella Stuffed French Toast Other Brunch Ideas Festive Bagel Brunch Board, gluten-free Serves 12   Garlic and Thyme Mushrooms: 2 punnets mushrooms of choice, sliced thick (I used shitake and white button) 1 tablespoon butter 2 large garlic cloves, minced 1 teaspoon dry thyme Parsley leaves   Add to a hot pan all the ingredients, and cook for 4-5 minutes, stirring every minute until all liquid has been absorbed and mushrooms are lightly golden.   Bagels: 2 x Gluten Freedom Classic Sourdough Bagels 1 x Gluten Freedom Everything Sourdough Bagels   Spread: Smashed Avocado Spread Pesto (basil and / or sundried tomato) Chives and Cream Cheese Spread or Cheese and Spinach dip Nutella Nut Butter Berry Jam (strawberry or raspberry) Honey   Protein: Boiled eggs, sliced Prosciutto, thinly sliced Bacon, oven-baked till crispy Salmon, sliced (Optional salami sticks)   Dairy: Feta or goat cheese, topped with extra virgin olive oil, dill, capers, and sesame seeds Choice of Jarlsberg, gouda, or aged cheddar cheese, sliced (Optional Blue cheese or Brie)   Vegetables: Lebanese cucumbers, sliced Ripe tomatoes, sliced Red onion, sliced Rocket leaves Basil leaves (Optional carrot sticks)   Fruit: Berries of choice Banana Kiwi fruit or Pineapple Avocado Wedges Lemon wedges (Optional grapes) Recipe and Photography Margaret Pahos @CreateCookShare

Looking for a snack or appetizer that’s easy, fuss-free, and guaranteed to impress? These Goat Cheese, Apricot, and Walnut Pinwheels are a flavour-packed treat perfect for parties, picnics, or any occasion that calls for something special. With their creamy goat cheese filling, sweet apricot jam, and the delightful crunch of walnuts, they strike the perfect balance between sweet and savoury. What makes them even better? They can be made ahead of time and enjoyed at room temperature—ideal for stress-free entertaining! I love finishing them with a drizzle of honey for an extra touch of indulgent sweetness. I guarantee these pinwheels are sure to be the highlight! Let's get cooking! The Story Behind the Recipe Growing up, my mum’s kitchen was always filled with the warm, nutty aroma of walnuts. They were a staple in our home, used in everything from savory dishes to the most indulgent Greek sweets. One of my favorite memories is watching her bake karithopita , a rich and syrupy walnut cake that always brought the family together. Walnuts weren’t just an ingredient—they were part of our traditions, a nod to their versatility and the nutrition they offer. Rich in omega-3 fatty acids, magnesium, and antioxidants, walnuts were always celebrated as much for their health benefits as their flavour. When I set out to create this recipe, I knew I wanted to honor that legacy. These Goat Cheese, Apricot, and Walnut Pinwheels combine the nutty crunch of walnuts with tangy goat cheese and the sweetness of apricot jam - a pairing that feels both nostalgic and modern. Every bite reminds me of my mum’s kitchen, (especially when they're drizzle with honey) where simple ingredients come together to create something extraordinary. These pinwheels are my way of keeping her love of walnuts alive, in a recipe that’s perfect for sharing with loved ones. Watch How to Make It Helpful Tips Even Filling: Spread the apricot jam and goat cheese evenly, but avoid overfilling, as this can cause the filling to spill out while baking. Cut Cleanly: Use a sharp knife to slice the rolls into even pieces. Wiping the blade between cuts can help maintain clean edges. Prevent Sticking: Lightly grease your muffin tin or line it with small squares of baking paper to prevent the pinwheels from sticking after baking. Customize the Flavour: Experiment with add-ins like a pinch of cinnamon or a sprinkle of chili flakes for extra depth, or swap the apricot jam for fig jam for a unique twist. Cool Before Serving: Allow the pinwheels to cool slightly in the tin before removing them to avoid breaking. They’re delicious warm or at room temperature! Other Appetiser Recipes you'll LOVE Spinach and Feta Pinwheels B rie and Cranberry Puff Pastry Bites Ricotta and Prosciutto Potato Gem Cups PastryLess Spanakopita   Tempura Vegetables   Caribbean Spice Chicken Wings   Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free) Prep Time : 15 minutes Cook Time : 25 minutes Makes : Approximately 24–30 pinwheels, depending on how thickly you slice the rolls and the size of the pastry sheets.   INGREDIENTS 4 sheets puff pastry, thawed (gluten-free optional) ½+ cup apricot jam / conserve 1¼ cup (300g) goat cheese ¾-1 cup (100g) Crumbed Walnuts (Lucky Nuts have them ready crumbed) ¼ cup fresh thyme leaves 1 egg (whisked with 1 tablespoon of water)   Serve with either: Honey, for drizzling as a balanced flavour option Sweet chilli, for dipping as a bolder flavour option   Note:  You may need to slightly vary the amount of each ingredient depending on the size of your puff pastry sheets, as some puff pastry sheets are smaller or larger than others.   INSTRUCTIONS   1.     Preheat the oven : Set your oven to 210°C (410°F) and lightly grease 24–30 muffin tin holes with olive oil. 2.     Prepare the pastry : Lay each puff pastry sheet on a flat surface. Spread ¼ of the apricot jam evenly across each sheet, leaving a 2 cm border at the top edge. Dot ¼ of the goat cheese over the jam and spread it gently with a butter knife. Sprinkle ¼ of the chopped walnuts and thyme leaves on top. 3.     Roll and slice : Starting from the bottom edge, tightly roll each pastry sheet into a log. Using a sharp knife, slice each log into 2–3 cm thick pinwheels. 4.     Arrange and bake : Place the pinwheels in the prepared muffin tin and brush each with the egg wash. Bake for 25 minutes or until golden and puffed. 5.     Serve : Allow the pinwheels to cool slightly. For a balanced flavour, drizzle with honey and garnish with fresh thyme. For a bolder option, serve with sweet chilli sauce on the side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Margaret Pahos @CreateCookShare

These Spinach and Feta Pinwheels are a quick and delightful spin on Greek Spanakopita. Whether you're hosting a party, looking for a delicious snack, or just craving the delightful flavors of spanakopita without the fuss, Spinach and Feta Pinwheels are here to save the day! These little bites are not only reminiscent of the classic Greek spinach pie but also come with the added bonus of being quick, easy, and perfectly shareable. Let's Begin! Why Spinach and Feta Pinwheels? If you've ever enjoyed the flaky layers and savory goodness of spanakopita, you'll appreciate the simplicity and speed of this pinwheel variation. The combination of tender spinach, tangy feta, and the buttery puff pastry creates a harmonious blend of flavors and textures in every bite. Watch How to Make It Why You'll Love Spinach and Feta Pinwheels Simplicity Meets Sophistication: These pinwheels embody the essence of spanakopita with a fraction of the effort. Enjoy the sophistication of Greek flavors without spending hours in the kitchen. It's simplicity at its finest. Quick and Easy: In a world where time is precious, these pinwheels are a culinary shortcut to satisfaction. From prep to plate, they're ready in a matter of minutes, making them the perfect solution for spontaneous cravings or last-minute entertaining. Perfectly Portable: Whether you're hosting a gathering or looking for an on-the-go snack, these pinwheels are perfectly portable. Their bite-sized nature makes them ideal for sharing, and they're a mess-free option for any occasion. Versatile and Customizable: Get creative! These pinwheels serve as a versatile canvas for your culinary imagination. Add a sprinkle of red pepper flakes for heat, experiment with different cheeses, or incorporate your favorite herbs. As they are already gluten-free, they can also be made dairy-free by substituting the cheeses with vegan alternatives. Other Appetisers you'll Love Cheese and Tomato Mini Tartlets Olive and Halloumi Pinwheels PastryLess Spanakopita Baked Feta with Olives Oven Baked Calamari Tempura Vegetables Spinach and Feta Pinwheels, gluten-free Makes 30-35 pieces Prep 10-15 minutes Cook 20 minutes INGREDIENTS Pinwheels: 4 sheets puff pastry, gluten-free (I used Simply Wize Puff Pastry ) 200g spinach leaves, washed, dried very well and finely chopped 4 spring onions, finely sliced 150g Greek feta, crumbled 50g parmesan cheese, finely grated 1egg, whisked Salt and pepper Yoghurt Dip: 150g Greek yoghurt 1 x zest of a lemon 1 garlic clove, minced 2 teaspoons extra virgin olive oil Pinch of salt and pepper INSTRUCTIONS 1 . Prepare the filling: Preheat the oven to 210°C fan force. Line 2 trays with baking paper. Next, make sure the spinach is air and paper towel-dried very well, squeeze any excess liquid, and then in a bowl combine the spinach, green onion, feta, parmesan, salt, and pepper. Combine well enough that it becomes like a thick paste ready for spreading. 2. Spread and Roll: Place the puff pastry sheet onto a flat surface and spread the mixture evenly over the pastry, leaving a small border at the top edge. Next, roll it into a tight spiral log and seal the edge by pressing it gently. 3. Slice and Brush: Slice the log into 2cm thick pinwheels, place them spread out onto the baking trays, and brush lightly with the egg wash. 4. Bake and serve: Place into the preheated oven for 20 minutes or until they are golden and puffed up. In the meantime, combine the ingredients for the yoghurt dip. Allow spinach and feta pinwheels to cool for 10 minutes before serving. Place onto a platter with the dipping sauce and enjoy. AIR FRYER INSTRUCTIONS : Make half the amount recommended in the ingredients, then follow instructions 1-3. Once the log is sliced and brushed with eggwash, place scrolls in the air fryer basket, lined with baking paper, then cook at 200°C for 15 minutes or until golden and cooked through. Do not overcrowd in air fryer. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Veal Minute Steak with Romesco Potato Salad is a quick, gluten-free dinner that’s high in protein and flavorful. Juicy minute steaks cook in just minutes, while a smoky, tangy Romesco sauce made with roasted capsicum, sun-dried tomatoes, and almonds coats tender baby potatoes and crisp green beans. It’s a healthy, vibrant meal that cooks in 30 minutes, perfect for busy nights or when you want something hearty yet simple. Packed with nutrients and bold flavours, this dish will become a new family favorite! A Star Meal! This recipe is a winner because it brings together so many flavorful components in one quick and easy dish. The smoky, tangy Romesco sauce is a star, lathering perfectly over tender potatoes and crisp green beans. Paired with juicy veal minute steaks that cook in under two minutes per side, it’s a complete meal that’s as healthy as it is satisfying. The balance of textures and bold flavors makes it perfect for weeknights when you want something impressive yet effortless. Watch How to Make It Helpful Tips and Ideas Prep Ahead:  Toast the almonds and make the Romesco sauce a day ahead to save time. Store them in airtight containers. Perfect Potatoes:  For evenly cooked potatoes, cut them into similar sizes so they boil at the same rate. Don’t Overcook Beans:  Blanch the green beans for a vibrant color and crisp texture. Cool in ice water to stop cooking. Rest the Steaks:  Let the steaks rest for a minute after cooking to keep them juicy. Extra Sauce Ideas:  Use leftover Romesco sauce as a dip, sandwich spread, or pasta sauce. It’s incredibly versatile! Customize:  Swap veal for beef or chicken minute steaks if preferred. Steps to Cook Veal Minute Steak with Romesco Potato Salad in 30 minutes Start the Potatoes: Place halved baby potatoes in a pot of salted water. Bring to a boil and cook until tender. Toast the Almonds: While the potatoes are boiling, heat a dry pan over medium heat. Toast flaked almonds until golden and fragrant, then set aside. Prepare Romesco Sauce: In a food processor, combine all ingredients for the Romesco sauce and blend until smooth but textured. Set aside. Blanch Green Beans: During the last few minutes of the potatoes cooking, add green beans to the pot. Boil until tender, then drain both potatoes and beans. Let cool slightly. Season the Steaks: Rub olive oil, salt, thyme, garlic powder, onion powder, white pepper, and lemon zest into the veal minute steaks. Assemble the Salad: Toss half of the Romesco sauce with the potatoes. Spread the remaining sauce on a platter. Arrange green beans, then potatoes on top. Garnish with parsley and toasted almonds. Cook the Steaks: Heat a frying pan or grill pan over high heat. Cook the steaks in batches for 1-2 minutes per side. Let rest briefly before serving. Serve: Arrange the steaks alongside the salad and optionally drizzle extra Romesco sauce over the steaks. Other Recipes you'll LOVE Chilli Con Carne Rice Bowls One-Pan Sausage Vegetable Bake Baked Meatballs and Potatoes in a Rich Tomato Sauce Potato and Cucumber Salad in a Creamy Dill Dressing Veal Minute Steak with Romesco Potato Salad (gluten-free) Serves 4-6 Prep 15 minutes Cooks 30 minutes INGREDIENTS   Steaks: 650g (8x80g) veal or beef minute steaks 2 tablespoons olive oil 1 teaspoon sea salt flakes 1 teaspoon dried thyme 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon white pepper Zest of 1 lemon   Salad: 800g baby potatoes, cut in half or quarters 300g green beans, trimmed   Romesco Sauce: 90g (1 cup) flaked almonds, toasted 450g jar roasted red capsicums, drained 100g semi-sun-dried tomatoes, drained 4 garlic cloves 80ml (1/3 cup) extra virgin olive oil 60ml (¼ cup) lemon juice 2 tablespoons red wine vinegar 2 teaspoons smoked paprika 1 teaspoon chili flakes Generous amount of salt and pepper to taste   Garnish: Parsley Flaked Almonds, toasted   INSTRUCTIONS 1.     Prepare the Potatoes:  Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 15 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly. 2.     Cook the Green Beans:  In the last 3 minutes of boiling the potatoes, add the trimmed green beans to the same pot to blanch them. Drain both the potatoes and beans, then set aside. 3.     Toast the Almonds:  While the potatoes are boiling, heat a dry pan over medium heat. Add the flaked almonds in a single layer and toast, stirring frequently, for 3-4 minutes until golden and fragrant. Remove from the heat and set aside to cool. 4.     Make the Romesco Sauce:  While the potatoes are cooking, prepare the dressing. In a food processor, combine the roasted red capsicums, semi-sun-dried tomatoes, toasted flaked almonds, olive oil, lemon juice, red wine vinegar, garlic, smoked paprika, chili flakes, salt, and pepper. Pulse until smooth but still textured. Add a tablespoon of water if too thick. Note: The dressing may be more than is needed. If you find it too much, store a quarter of it in an airtight jar in the fridge for up to 5 days. It can used with any vegetable, protein, pasta or on bread. 5.     Assemble the Salad:  Toss half of the Romesco dressing over the potatoes, ensuring they are evenly coated. Spread the remaining dressing across the bottom of a large serving platter. Arrange the green beans first and then the potatoes over the beans. Garnish with chopped parsley and a sprinkle of toasted almonds for added crunch. 6.     Prepare the Minute Steaks:  Place the steaks in a bowl, drizzle with olive oil, and season with sea salt, thyme, garlic powder, onion powder, white pepper, and lemon zest. Rub the mixture into the steaks to evenly coat. 7.     Cook the Steaks:  Heat a large non-stick frying pan or grill pan over high heat. Once hot, cook the steaks in batches for 1-2 minutes per side, depending on your preferred doneness. Remove the steaks from the pan and allow them to rest for a minute before serving. For extra flavour drizzle with extra virgin olive oil and a good squeeze of fresh lemon juice. 8.     Serve:  Arrange the minute steaks beside the potato and green bean salad. Optionally, drizzle some of the remaining Romesco sauce over the steaks. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Lemon Garlic Chicken Noodle Bowl is the ultimate weeknight comfort food. Fresh lemon, creamy turmeric broth, and tender chicken come together in a cozy, one-pot dish that’s naturally gluten-free. The noodles soak up every bit of the flavourful broth, creating a creamy, juicy, satisfying mouthful. With just the right balance of zest, spice, and creaminess, it’s both refreshing and hearty. Topped with crunchy nuts, fresh herbs, and red shallots, this dish feels like a hug in a bowl—perfect for busy nights when you need something quick, easy, and delicious. Let's start cooking! The Story Behind the Recipe This recipe came about on one of those nights when I was craving a hearty noodle dish but didn’t have any of the usual Asian sauces in the pantry. All I had were a few lemons, some cream, and spices, so I decided to experiment. Originally, I planned to use wide flat rice noodles, but I only had Chang’s Potato Glass Noodles on hand. It turned out to be the best decision—these noodles absorbed the creamy, lemon-infused broth beautifully, making every bite juicy and full of flavour. Watch How to Make It 5 Easy Fuss-Free Steps to Cooking Prepare the Chicken : Coat chicken breasts in a flour, paprika, and oregano mixture. Sear in olive oil until golden on both sides. Make the Broth Base : Add garlic, turmeric, chili flakes, and spices to the pan. Stir until fragrant, then add chicken broth, honey, lemon juice, and zest. Simmer for 5 minutes. Rest the Chicken : Remove the chicken from the pan and let it rest. Add Cream and Noodles : Stir cream into the broth and bring to a boil. Add noodles and simmer for 10 minutes, stirring occasionally. Slice and Serve : Slice the chicken and serve over noodles. Garnish with nuts, sesame seeds, fresh herbs, and lemon wedges. Done in just a few easy steps, this dish is flavourful and fuss-free! Other Noodle Recipes you'll LOVE Beef Noodle Salad Bowl Creamy Chicken Curry Noodles Miso Chicken Noodle Soup Spring Roll Salad with Peanut Dressing Lemon Garlic Chicken Noodle Bowl (gluten-free) Serves:  4-6 Prep Time:  10 minutes Cook Time:  30 minutes INGREDIENTS Chicken: 2 large chicken breasts 2 tablespoons gluten-free plain flour 3 tablespoons olive oil 1 teaspoon paprika 1 teaspoon oregano Salt and pepper Noodle Broth: 6 garlic cloves, minced ½ teaspoon salt ½ teaspoon turmeric 1 teaspoon paprika 1 teaspoon oregano 2 teaspoons chili flakes 2 tablespoons honey 2 litres chicken broth* (note below the broth volume based on type of noodles) 60ml fresh lemon juice + zest of ½ a lemon 500ml fresh cream or coconut cream 2 packets (600g) Chang’s potato glass noodles*   * Note: If using noodles other than Chang’s Potato Glass Noodles, reduce the chicken broth to 1 ½ litres. Chang’s Potato Glass Noodles absorb more liquid than other noodles, requiring the full amount to soften. Flat rice noodles or similar alternatives will only need 1-1½ litres of broth for optimal results. Garnish: Lemon wedges Black sesame seeds Red shallots (thinly sliced) Crushed cashews or peanuts Coriander, parsley, or Thai basil INSTRUCTIONS 1.     Prepare the Chicken:  Combine the flour, paprika, oregano, salt, and pepper on a plate. Dredge the chicken breasts in the mixture, ensuring they are evenly coated. Heat the olive oil in a deep pan over medium heat and cook the chicken breasts for 4 minutes on each side, until golden. 2.     Build the Broth:  With the chicken still in the pan, add the garlic, salt, turmeric, paprika, oregano, and chili flakes. Sauté around the chicken for 1 minute until fragrant. Stir in the chicken broth, honey, lemon juice, and lemon zest. Bring to a boil, then reduce to a simmer. Cover and cook for 5 minutes to allow the chicken to absorb the flavours. 3.     Rest the Chicken:  Remove the chicken from the broth and set aside to rest for a few minutes before slicing. 4.     Finish the Broth and Cook the Noodles:  Add the cream to the broth and bring it to a gentle boil. Stir well, then add the noodles and simmer for 10 minutes. Remove from the heat and allow the noodles to absorb the liquid, stirring occasionally (Note: these noodles absorb a lot of liquid, the more they absorb, the juicier they become. If more liquid is needed, simply add hot water from the kettle until the desired texture is reached). 5.     Assemble the Bowls:  Divide the noodles and any broth among 4-5 bowls. Top with the sliced chicken, then garnish with thin slices of red shallots, black sesame seeds, crushed nuts, fresh herbs and lemon wedges. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Margaret Pahos @CreateCookShare

If you’re craving a dish that’s hearty yet light, wholesome yet indulgent, Spanakorizo – Greek Spinach Rice – is the answer. This creamy, lemon-infused pilaf is a traditional Greek recipe packed with tender spinach, fresh herbs, and fragrant basmati rice. Topped with crumbled feta for a touch of richness, it’s the ultimate vegetarian comfort food that’s ready in just 30 minutes. Whether served as a main meal or a flavorful side, Spanakorizo is versatile, satisfying, and perfect for weeknight dinners, a lovely side to any main, or leisurely lunches. Let’s dive into this simple yet delicious classic that brings Greek flavors to your table! The Story Behind the Recipe Spanakorizo – Greek Spinach Rice – was a staple in our home growing up, especially on busy evenings. My mum, a dedicated seamstress who spent countless hours at her sewing machine, would whip this up after work because it was fast, healthy, and packed with nutrition. As kids, we’d roll our eyes at the sight of it, but it always hit the table. Funny how things change – as an adult, I find myself making it all the time and loving every bite. While my mum kept it simple, feta was never part of the original. That’s a little indulgence we’ve added to make it our own. The feta transforms the dish, giving it the indulgent, familiar flavour of spanakopita without the fuss of making a pie. Watch How to Make It Tips for Perfect Spanakorizo Use Fresh Spinach : Opt for fresh spinach over frozen for the best texture and flavour. Wash thoroughly to remove any grit. Choose the Right Rice : Basmati rice works beautifully for this recipe due to its light, fluffy texture. Make sure to rinse it well to remove excess starch. Warm Your Stock : Using hot vegetable stock or chicken broth helps the rice cook evenly and absorb flavour more efficiently. Don’t Over-Stir : Once the rice and liquid are added, avoid stirring during cooking to prevent it from turning mushy. Rest the Rice : After cooking, let the dish rest, covered, for a few minutes. This allows the rice to fully absorb the flavours and steam to finish the cooking process. Add Lemon and Feta Last : A drizzle of fresh lemon juice and crumbled feta just before serving brightens the dish and adds a creamy, tangy finish. Make It Your Own : Feel free to customize! Add a handful of chopped green onions or a sprinkle of red chili flakes for extra flavor. Serve Hot or Cold : While delicious warm, Spanakorizo is equally good served at room temperature or chilled, making it perfect for meal prep or picnics. Pair It Up : Serve as a main dish with a side of crusty bread and olives, or enjoy it as a side to grilled chicken, fish, or lamb. Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or water to bring it back to life. Meal Prep Tips for Spanakorizo Make Ahead : Spanakorizo is perfect for meal prep because it stores well and tastes even better the next day as the flavours meld. Double the Batch : Cook a larger portion to save time later. It can be divided into individual servings for lunches or dinners throughout the week. What to Serve with Spanakorizo Roasted Lamb Pieces in a Pocket Roasted Boneless Leg of Lamb Juicy Beef Kafta Lemon Garlic Chicken One-Pan Lamb Cutlets Halloumi Greek Spinach Rice with Feta (Spanakorizo) Serves 2-3 as a main Prep: 10 minutes Cook: 20 minutes INGREDIENTS Spanakorizo: 1 large brown onion, diced 1 leek, outer leaves removed, quartered lengthwise and finely chopped 1 bunch (300g) English spinach, washed and roughly chopped ¼ cup fresh dill, finely chopped ¼ cup parsley, finely chopped ¼ cup extra virgin olive oil 1 cup basmati rice, rinsed 2 ½ cups vegetable stock or chicken broth, heated 1 teaspoon sea salt ½ teaspoon freshly ground black pepper Garnish: Extra virgin olive oil Fresh lemon juice Feta cheese, crumbled (approx. 150g) - dairy free optional INSTRUCTIONS Sauté the Aromatics:  In a large pot, heat the olive oil over medium heat. Add the onion and leek, and sauté until softened and translucent, about 3-4 minutes. Wilt the Spinach:  Add the spinach to the pot and cook for a few minutes until wilted, stirring occasionally to combine with the onion and leek. Add Rice and Seasonings:  Stir in the rice, parsley, dill, salt, and pepper. Pour in the hot vegetable stock or chicken broth and stir well to combine. Cook Without Stirring: Reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes, or until most of the liquid is absorbed. Avoid stirring during this time, as it will help the rice cook evenly. Rest and Fluff:  Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Serve and Garnish:  Before serving, add an extra drizzle of olive oil, a very good squeeze of fresh lemon juice and spread the crumbled feta. Divide and serve in shallow bowls. Enjoy hot, at room temperature or even cold out of the fridge. This dish can be enjoyed as a main meal or as a flavourful side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Margaret Pahos @CreateCookShare

If you love the creamy, comforting flavours of Marry Me Chicken, then this gluten-free Creamy Tuscan Chicken and Rice recipe is the one-pan meal you've been waiting for. Packed with the rich flavours of semi-sun-dried tomatoes, spinach, and parmesan, it's a perfect dinner meal and ideal for meal prepping - simple, low-effort, and easy to clean up. Tender chicken and fluffy rice cooked in a smooth sauce create a hearty, nutritious dish that's ready in only 30 minutes. Let's get cooking! The Story Behind the Recipe This recipe was inspired by the viral Marry Me Chicken, but I wanted to swap out pasta for rice, giving it a heartier, gluten-free twist. Rice works beautifully here, soaking up all the creamy, flavourful sauce while adding its own comforting texture. I’ve always loved the bold, tangy flavours of sun-dried tomatoes, and pairing them with spinach, cream, and parmesan cheese creates one of the most heavenly combinations. It’s a dish that’s both comforting and elegant, perfect for an easy weeknight dinner or meal prep. Watch How to Make It Helpful Tips and Substitutions Searing the Chicken: Sear the chicken until golden brown for maximum flavour. Don’t overcrowd the pan, as this can cause steaming instead of browning. Deglazing the Pan: After cooking the chicken, scrape the brown bits off the pan when you sauté the onions. These add incredible depth to the dish. Rinse the Rice: Rinse basmati rice to remove excess starch. This keeps it light and fluffy rather than clumpy. Avoid Overcooking : Check the rice for doneness around the 10-minute mark. Overcooking can lead to mushy rice. Sun-Dried Tomatoes Substitute: Swap semi-sun-dried tomatoes for fresh grape or cherry tomatoes, halved. Roast them lightly in the pan for added sweetness. Dairy-Free Option: Replace cream with coconut milk or a creamy almond alternative. For parmesan, use a vegan cheese or nutritional yeast. Protein Variations: Substitute chicken thighs with chicken breast, turkey, or even prawns. For a vegetarian option, use firm tofu or chickpeas for added protein. Extra Veggies: Add mushrooms, zucchini, or bell peppers for more colour and nutrients. Make It Spicy: Add a pinch of chili flakes or diced chili for a subtle kick. Meal Prepping For meal prep, divide the cooked dish into airtight containers while still slightly warm to lock in moisture. Store in the fridge for up to 4 days or freeze for up to a month. When reheating, add a splash of broth or water to maintain the creamy texture. This dish is perfect for make-ahead lunches or dinners. Other Easy Dinner Recipes you'll Love Stovetop Chicken Pot Pie with Puff Pastry Dippers 20-minute Satay Chicken Lemon and Basil Gnocchi Baked Feta Pasta with Spinach and Pine Nuts Ravioli Piccata Creamy Tuscan Chicken and Rice (gluten-free) Serves: 4 Prep Time: 5 minutes Cook Time: 25 minutes INGREDIENTS Chicken: 4-5 chicken thigh fillets 3 tablespoons olive oil 1 tablespoon Italian herbs 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper Rice: 1 ½ cups basmati rice, rinsed 1 onion, diced ¾ cup (150g) semi-sun-dried tomatoes 3 cups (120g) baby spinach 1 teaspoon sea salt 300ml fresh cream or 270ml coconut milk 600ml chicken or vegetable broth ¼ cup parmesan cheese Garnish: Basil Lemon juice Parmesan cheese INSTRUCTIONS Prepare the Chicken: Heat the olive oil in a wide pan over medium heat. Add the chicken fillets and sear for about 3 minutes per side until golden brown. Season the chicken directly in the pan with Italian herbs, sea salt, paprika, garlic powder, and pepper. Once golden, remove the chicken from the pan and set it aside on a plate. Prepare the Rice: In the same pan, sauté the onion with the sea salt for about 2 minutes until softened. Stir in the semi-sun-dried tomatoes and cook for another minute. Add the rice and stir to coat it in the flavourful mixture. Add the Broth and Cream: Pour in the chicken broth and cream (or coconut milk). Bring the mixture to a boil, stirring to combine. Once boiling, add the spinach at this point and gently stir it through until it starts to wilt. Nestle the chicken fillets back into the pan and sprinkle over the parmesan cheese. Cook: Cover the pan with a lid, reduce the heat to a low simmer, and cook for 10 minutes or until the rice is tender and the liquid has been absorbed. Check occasionally to ensure the rice doesn’t stick to the bottom of the pan. Garnish and Serve: Once done, remove from heat and allow to sit for 5 minutes, then garnish with fresh basil, a good squeeze of lemon juice, and extra parmesan cheese. 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    Margaret Pahos @CreateCookShare

This Baked Feta Pasta with Spinach and Pine Nuts is a must-try for an easy, fuss-free weeknight meal. Bursting with juicy cherry tomatoes, creamy feta, and toasted pine nuts, it’s practically hands-off and let the oven work its magic with just a few simple ingredients! Plus, it’s gluten-free and cooked in less than 30 minutes. The flavours are so irresistible, that you'll find yourself reaching for another forkful every time! Let's get started! I'm Late to the Party but this is my Spin on the Viral Baked Feta Pasta I know I’m late to the party with the viral Baked Feta Pasta, but after hearing my brother rave about it, I finally gave in and made it myself. Although I'm not usually one for trendy dishes, this is one I can fully support! I can’t believe I waited so long to try it because now, I’m completely hooked. My take on this dish sticks to the original concept, with a few of my favourite additions—think roasted garlic, spinach, crunchy pine nuts, and gluten-free pasta paired with an aromatic herb blend that fills the kitchen with the irresistible scent of a pizza oven. It's amazing how a handful of simple ingredients can create such a deliciously addictive meal. One bite, and you’ll see why everyone went crazy for it! Watch How to Make It Helpful Tips Use high-quality feta.  Opt for a block of feta in brine for the best flavor and creaminess, as pre-crumbled feta can be drier and less flavorful. Also, for best flavour, use a medium to firm Greek feta made from sheep’s or goat's milk. Avoid cow’s milk feta, as it tends to be crumbly and more acidic. Don’t skimp on the olive oil.  A good amount of olive oil helps create a rich, silky sauce. Use extra virgin olive oil for the best taste. Toss your pasta right away.  For a smooth and creamy sauce, mix the hot pasta into the baked feta and tomatoes immediately after draining. Reserve pasta water.  Adding a splash of the starchy pasta water will help the sauce cling to the noodles and give it a glossy finish. Toast the pine nuts carefully.  Pine nuts toast quickly, so keep an eye on them as they can burn in seconds. A light golden color is perfect. Variations Use any gluten-free pasta you have on hand.  Rigatoni, spaghetti, penne, bow tie, or fettuccini all work beautifully. Add a protein boost.  Mix in cooked chicken, mince beef, Italian sausage, or mince chicken at the end for extra flavour and heartiness. Swap the spinach for another veggie.  Asparagus, broccoli, or zucchini are great alternatives. Just adjust the cooking time accordingly. Lower the carbs.  Try the dish with zucchini noodles or roasted spaghetti squash for a lighter option. Change up the cheese.  Feta is the star here, but you could easily substitute with cream cheese or goat cheese for a creamier twist. Make it dairy-free.  Try using dairy-free feta or a plant-based cheese for a vegan version of this dish. Add some crunch.  Top with toasted gluten-free breadcrumbs for a satisfying texture contrast. More easy recipes you'll LOVE Ravioli Piccata with Pine Nuts Spaghetti with Cashew Basil Pesto and Semi-Sun Dried Tomatoes 2-ingredient Fresh Gluten-Free Pasta Za'atar Ravioli Pasta Salad Creamy Mushroom Pasta Crispy Gnocchi Bake Baked Feta Pasta with Spinach and Pine Nuts, gluten-free Serves: 4 Prep Time: 10 minutes Cook Time: 20 minutes INGREDIENTS 400-500g gluten-free pasta (shape of your choice) 250g baby spinach 400g (2 punnets) cherry or grape tomatoes 250g block feta cheese 4 cloves garlic, thinly sliced 6 tablespoons extra virgin olive oil 2 tablespoons pine nuts 2 tablespoons parmesan cheese ½ cup reserved pasta water Spices 1 teaspoon dried oregano 1 teaspoon dried thyme 1½ teaspoons dried basil ½ teaspoon dried chili flakes or powder Sea salt and pepper INSTRUCTIONS Preheat Oven : Heat your oven to 200°C. Prep the Vegetables : In a 35x25cm baking dish, spread out the baby spinach and tomatoes. Drizzle with 2 tbsp of olive oil, season with salt and pepper, and give everything a good stir. Add Feta and Garlic : Place the block of feta in the centre of the dish. Scatter the garlic slices over the spinach and tomatoes. Drizzle the remaining 4 tbsp of olive oil over the feta and season it with oregano, thyme, basil, and chili flakes. Add extra salt and pepper to taste. Bake : Bake for 20 minutes, until the feta is golden and tomatoes are soft and bursting. Toast Pine Nuts & Cook Pasta : While the feta bakes, toast the pine nuts in a dry pan for a couple of minutes until lightly golden. Set aside. Then, cook the pasta according to the package instructions. Reserve ½ cup of pasta water before draining. Create the Sauce : Remove the baking dish from the oven. Use a spoon to smash the tomatoes and feta, mixing everything into a creamy sauce. Stir in the cooked pasta, adding a bit of the reserved pasta water for a silky texture. Adjust seasoning if needed. Serve : Top with toasted pine nuts and grated parmesan. Enjoy as is or serve with your favourite protein or a fresh salad on the side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

With a delicious twist on traditional Italian flavours, this one-pot Ravioli Piccata combines savoury ravioli with a zesty lemony piccata sauce. This gluten-free ravioli, filled with tender beef, perfectly balances comfort and elegance and can be ready in just 20 minutes. This meal is about simple comfort food that tastes delicious and saves you time at the end of a busy day. Let's get started! What is Ravioli Piccata? Ravioli Piccata? It might sound new, but it's a twist on a classic! Usually, piccata features meat like chicken or veal, coated and seared, then drizzled in a lemony caper sauce. Now, swap the meat for your favorite stuffed ravioli, and you’ve got Ravioli Piccata! This tangy, bright dish is a crowd-pleaser, and even better—it comes together in no time. Why have pasta on the side when it can be the star? It’s a fun and flavourful way to switch up your dinner routine! Watch How to Make It Helpful Tips for making Ravioli Piccata Toast the Pine Nuts First : Toasting pine nuts enhances their flavour. Do this first, so they’re ready to sprinkle on top for a crunchy finish. Don’t Overcook the Ravioli : Gluten-free ravioli can quickly become mushy. Keep a close eye while boiling to ensure they’re tender but firm. Adjust the Sauce : If the sauce feels too thick, add a splash of broth to loosen it up. Too thin? Don't worry, the pasta will absorb the sauce. Dairy-Free Option : Coconut cream works beautifully if you need a dairy-free version, adding creaminess without overpowering the lemony tang. Capers vs. Caperberries : Both work, but caperberries are larger and slightly milder. Pick whichever you prefer for the sauce. Other Pasta Recipes you'll LOVE Za'atar Ravioli Pasta Salad Creamy Ravioli Soup One Pot Creamy Lasagna Spaghetti Marinara in Coconut Milk Ravioli Piccata with Pine Nuts, gluten-free Prep Time: 5 minutes Cook Time: 15 minutes Serves: 4 INGREDIENTS 2 x 280g packets gluten-free ravioli, beef 500ml chicken or beef broth OR (1 tablespoon Chicken Bone Broth Concentrate dissolved in 500ml boiling water) 200ml fresh cream (or coconut cream for a dairy-free option) 3 tablespoons capers or caperberries 3 fresh garlic cloves, minced 3 tablespoons lemon juice 2 tablespoons extra virgin olive oil 2 tablespoons lemon zest 2 teaspoons dried oregano 3 tablespoons pine nuts ½  cup fresh basil leaves                    ¼ cup parmesan cheese + extra Sea salt and pepper, to taste INSTRUCTIONS Toast the pine nuts: In a large pot, toast the pine nuts over medium heat for 2 minutes, stirring constantly until they turn golden brown and fragrant. Remove from the pot and set aside for later. Sauté the capers, garlic, and lemon zest:  In the same pot, heat the extra virgin olive oil over high heat. Add the capers and cook for a minute, stirring occasionally. Then, add the minced garlic, lemon zest, and dried oregano, cooking for an additional minute until fragrant. Add broth and seasonings:  Pour in the broth, lemon juice, sea salt, and pepper. Bring the mixture to a gentle boil. Cook the ravioli:  Add the gluten-free ravioli to the pot. The ravioli should be mostly submerged, but not fully in the broth, so you may need to stir frequently to prevent sticking. For refrigerated tortellini, cook for 5 minutes; for frozen ravioli, cook for 8 or more minutes, until they are just tender. Incorporate the cream:  Once the ravioli is cooked, pour in and stir through the fresh cream (or coconut cream) and allow to gently heat up for a couple of minutes, then remove from the heat. Finish and serve:  Fold in the fresh basil leaves and gently stir through the parmesan cheese. Adjust the seasoning with more salt if needed and top each serving with the toasted pine nuts and, if desired, more finely grated parmesan cheese. Enjoy! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare