This Greek Beef Stew with Pasta – known as Kreas Kokkinisto – is a hearty, slow-cooked dish made with tender chunks of beef simmered in a rich tomato sauce and finished with your favourite gluten-free pasta. It’s a nostalgic family favourite, straight from my mum’s kitchen, and one of the most comforting Greek recipes to make at home. Topped with grated halloumi or mizithra cheese, this dish is pure comfort in a bowl — simple, flavour-packed, and perfect for cosy nights. Greek Beef Stew with Pasta, gluten-free What is Kreas Kokkinisto The word KOKKINISTO means 'red stew'. The process of cooking any dish that is 'Kokkinisto' is to brown the meat first, in order to seal in the juices, and then, add the ingredients needed for the rich tomato sauce. Kokkinisto may be prepared with beef, lamb, veal, or chicken and can be served with pasta, rice, mashed potatoes, or thick-cut fried potato chips. Childhood Memory: As a child, my mother would often serve, the next day, leftover Kreas Kokkinisto with homemade thick-cut fried potato chips and we would use the chips to mop us the rich tasty sauce, as you would use bread. It is, to this day, one of my favourite meals. Watch How to Make It Greek Beef Stew with Pasta, gluten-free Helpful Tips Pasta Any gluten-free pasta works beautifully with this dish. My personal favourites are large spirals or tubular spaghetti, as they hold the sauce well.👉 Cook the pasta only once the beef has finished cooking — this allows the meat to rest and the sauce to settle. Cuts of Beef The best cuts for this slow-cooked stew are chuck steak or gravy beef. These cuts break down beautifully with time and develop deep, rich flavour. Searing the Beef Don’t skip this step! Searing the beef locks in its juices and creates a caramelised base. Make sure to scrape up all the brown bits at the bottom of the pot — that’s where a lot of the flavour lives. Keeping the Sauce from Drying Out To avoid the sauce reducing too far and drying out the meat, make sure the liquid always sits at least halfway up the beef while it’s simmering.🔁 Stir every 20 minutes  and top up with a little boiling water if needed to keep the consistency right and prevent burning. Thickening the Sauce To thicken the sauce naturally, remove the lid and bring it to a rapid boil for the final 5–7 minutes of cooking. This helps excess liquid evaporate and the sauce to reduce.Alternatively, add a cornflour slurry (1 teaspoon cornflour mixed with 1 tablespoon cold water) and simmer for another minute or two until thickened. Cheese! (or Dairy-Free Alternatives) Traditionally, this dish is served with grated mizithra, a salty Greek cheese similar to parmesan. You can also use grated halloumi, parmesan, or even crumbled feta. 🧀 For dairy-free, try nutritional yeast or a plant-based hard cheese alternative. What can I serve this Kreas Kokkinisto with? Gluten Free Pasta Stovetop Rice Baked Potatoes Greek Baked Vegetables Fried Potatoes Greek Beef Stew with Pasta, gluten-free Other Beef Dinner Ideas Roasted Boneless Leg of Lamb Greek Soutzoukakia (Meatballs) Biftekia (Greek Beef Patties) Slow Cooker Beef Stew Greek Beef Stew with Pasta, gluten-free Greek Beef Stew with Pasta, gluten-free (Kreas Kokkinisto) Prep Time: 10 minutes Cooking Time: 1 hour 15 minutes Serves: 4-6 INGREDIENTS 1.2 kg boneless beef 3cm cubed (gravy beef or chuck steak) 60ml (¼ cup) extra virgin olive oil 1 large onion, diced 4 large cloves of garlic, minced 2 heaped tablespoons of tomato paste 1 teaspoon ground pimento spice or allspice 1 cinnamon stick 2 -3 teaspoons sea salt flakes ½ teaspoon freshly ground pepper 1 to 1.2 litres boiling water Gluten-Free Pasta of choice INSTRUCTIONS 1. Brown the Beef Heat the olive oil in a large heavy-based pot over high heat. Once hot, add the beef and cook, stirring occasionally, until it browns and any released liquid has evaporated — about 8–10 minutes. 2. Sauté the Aromatics Add the diced onion and minced garlic to the pot. Cook for 2 minutes, stirring occasionally, until softened. Season with salt and pepper. 3. Add Tomato Paste Stir in the tomato paste, coating the beef. Sauté for 1 minute to bring out the flavour. 4. Simmer the Stew Add the ground pimento (or allspice), cinnamon stick, and enough boiling water to just cover the meat. Bring to a rapid boil for 1 minute. 5. Slow Cook Reduce heat to low, cover with a lid, and simmer gently for 50 minutes to 1 hour. Stir every 20 minutes to prevent sticking. 🔥  Tip 1:  If the sauce reduces too much whilst cooking, (about halfway down the beef), add more boiling water to keep the meat moist and prevent burning. 🔥  Tip 2: Once cooked, to thicken the sauce naturally, remove the lid and bring it to a rapid boil for the final 5–7 minutes of cooking. This helps excess liquid evaporate and the sauce to reduce. Alternatively, add a cornflour slurry (1 teaspoon cornflour mixed with 1 tablespoon cold water) and simmer for another minute or two until thickened. 6. Prepare the Pasta Once the beef is tender and the sauce is rich and thick, remove the pot from heat and keep it covered. Meanwhile, cook your gluten-free pasta according to packet instructions. Drain and divide among serving bowls. 7. Serve Ladle the beef and tomato sauce generously over the pasta. Finish with finely grated parmesan, halloumi, or traditional mizithra cheese. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Beef Stew with Pasta, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

Looking for a crispy, golden snack that’s light, gluten-free, and packed with flavour — but doesn’t require double cooking or fancy ingredients? These Rice Paper Spanakopita Spirals are my go-to when I want something comforting but easy. No need to wilt the spinach or pre-cook the onions — everything gets mixed in one bowl and wrapped into a little spiral of joy. The result? Crunchy on the outside, soft and cheesy on the inside, and honestly... kind of addictive. Whether you’re cooking for coeliacs or just after something different, this one’s worth a try. Rice Paper Spanakopita Think spanakopita... but with a twist. Instead of layers of buttery filo, we’re wrapping up all that cheesy, herby goodness in rice paper. A little unexpected? Maybe. But trust me — it works. If you're chasing big flavour without the calorie blowout, and love putting a lighter spin on the classics, this one’s calling your name. Now, I don’t know who originally came up with this idea — but whoever you are, thank you. It’s brilliant. That said... I must admit, I prefer my version. No wilting spinach, no pre-cooking onions — just throw it all in one bowl and wrap it up. Less fuss, less mess, and still completely delicious. Even Yiayia might raise an eyebrow — but I reckon she’d be impressed! Watch How to Make It Helpful Tips for Perfect Spirals Use a shiny work surface: A smooth, shiny surface (like a ceramic plate, marble board, or glass cutting board) helps prevent the egg-washed rice paper from sticking and tearing. Avoid wooden or rough chopping boards — they’ll grip the rice paper and make it harder to lift. Mash the filling well: Mix the spinach and feta filling thoroughly until the feta breaks down into a fine crumb and the baby spinach softens or slightly wilts in your hands. A well-mashed filling spreads more evenly and makes rolling easier. Let the log rest: Once you’ve rolled the rice paper log, let it sit for 2 minutes before shaping it into a spiral. This allows the rice paper to soften and become more pliable, which helps it hold its shape and stick together without tearing. Gently flatten the spiral: After forming the spiral and sprinkling with sesame seeds, lightly press it down with the palm of your hand. This helps it cook more evenly, hold its shape, and look better when served. Rotate in the air fryer: If using an air fryer, rotate the spirals halfway through cooking. This ensures they brown evenly and crisp up beautifully on all sides. Rice Paper Spanakopita Other Spanakopita Recipes PastyLess Spanakopita Spanakopita Cheese Melt Spinach and Feta Pinwheels Tzatziki Rice Paper Spanakopita Rice Paper Spanakopita - All the spanakopita flavour, none of the filo drama and gluten-free!   Prep 25 minutes Cook 15 minutes Makes 4   INGREDIENTS 120 g baby spinach, finely chopped 3 large spring onions, thinly sliced 1 teaspoon dried oregano 1 teaspoon dried thyme ½ cup parsley, finely chopped 180 g Greek feta, diced (the good Greek stuff) ¼ cup Parmesan cheese, grated Freshly cracked black pepper, to taste Sea salt, to taste 3 eggs ¼ cup water 1 tablespoon white sesame seeds   To Serve: Fresh lemon wedges (for that citrusy opa!  moment) Tzatziki (optional… but also, why wouldn’t you?)   INSTRUCTIONS 1.  Prepare your filling: In a large bowl, combine finely chopped spinach, spring onions, parsley, oregano, thyme, diced feta, a pinch of sea salt, and freshly cracked black pepper. Give it a good mix and mash with your fingers — this is your classic spanakopita vibe, just in a crispy new outfit. 2. Whisk the egg wash: In a wide, flat bowl, whisk together the 3 eggs, ¼ cup water, a pinch of sea salt, and freshly cracked black pepper. Set aside — this will act as both binder and bronzer. 3.  Assemble each spiral: Working one at a time: Dip a sheet of rice paper in the egg wash on both sides,  then lay it flat on a board. Repeat with a second sheet, overlapping it halfway  over the first. Repeat with a third sheet, overlapping halfway over the second, forming one long strip. Sprinkle a line of Parmesan cheese  down the centre — this forms a delicious, savoury base. Spoon the spinach and feta filling evenly over the Parmesan. Roll it up gently like a log, allow it to soften for 2 minutes then carefully coil it into a spiral. Sprinkle with sesame seeds. Gently flatten the spiral with the palm of your hand — just a light press — as this helps it hold its shape and gives a better result when cooked. Place onto a tray or directly into your air fryer basket.  Set aside and repeat with the remaining rice papers to make four spirals. 4.     Cook until crispy and golden: Air fryer basket-style:  Cook at 220°C for 12–15 minutes until golden and crisp. Oven-style air fryer with shelves:  Also 220°C, but rotate trays top to bottom halfway through to keep things fair and fabulous. Cook for 15 minutes. 5.     To serve: Squeeze over fresh lemon juice, and if you’re feeling fancy (which you should), serve with tzatziki 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 Rice Paper Spanakopita Margaret Pahos @CreateCookShare

Sweet and lemony spicy is this Lemon Myrtle Roast Chicken with gluten-free Herb Stuffing. The butter-roasted chicken bursts with flavour thanks to the citrus flavour of lemon myrtle, thyme, parsley, and garlic. The gluten-free stuffing is moist and tasty as it soaks up the chicken juices, and in return, it adds a delicious layer of flavour to the chicken by steaming it from the inside. The result is a chicken that is both moist and delicious. Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free This Lemon Myrtle Roast Chicken with Herb Stuffing is a one-tray bake that is gluten-free, dairy-free, easy enough for dinner and the perfect centrepiece for any special occasion. Why not add it to your Easter or Christmas cooking list? What is Lemon Myrtle? Lemon Myrtle is an Australian native flowering plant that adds a botanical bright citrus flavour to both sweet and savoury dishes. Its name reflects the strong lemon smell of crushed leaves and is considered to have a sweeter and cleaner taste and smell than lemongrass. Watch How to Make It Leftovers, Storing and Meal Prep Slice up any remaining chicken into slices or cubes, store in containers and refrigerate for up to 5 days. Use it as a meal prep base and pair it with salad, pasta, noodles or vegetables. Other Chicken Recipes Stuffed Baked Chicken Breast 15-minute Satay Chicken Chicken Provençal with Olives and Artichokes Caribbean Spice Chicken Wings ALL Chicken Recipes Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Serves 4-6 Prep 20 minutes Cooking 1 hour 40 minutes INGREDIENTS Chicken: 1.6 kg Whole Chicken (I’ve used The Bare Bird Chicken as it’s antibiotic-free) 2 tablespoons salted butter, at room temperature (dairy-free optional) Lemon Myrtle Seasoning: ¼ cup fresh parsley, finely chopped 2 teaspoons lemon myrtle, dried 1 teaspoon garlic powder 2 tablespoons extra virgin olive oil 2 tablespoons zest of lemon Generous amount t of sea salt and pepper Herb Stuffing: 2 cups gluten-free bread, cut into small cubes (I’ve used Genius Artisian White Cob Bread ) ½ cup fresh parsley, finely chopped 1 teaspoon dried thyme 2 teaspoons lemon myrtle, dried 2 cloves fresh garlic, grated 3 tablespoons extra virgin olive oil 1 large egg, whisked Sea salt and pepper Vegetables: 2 large white potatoes, cut into thin wedges 1 large carrot, cut on the diagonal 200g green beans 3 tablespoons extra virgin olive oil 1 tablespoon dried thyme Sea salt and pepper INSTRUCTIONS 1. Preheat the oven: Preheat the oven to 180C fan forced and line a deep and wide baking dish with baking paper. 2. Prepare the seasoning and stuffing: In one bowl, combine the lemon myrtle seasoning mixture. Set aside. Then in a separate bowl, combine the stuffing ingredients. Set aside. 3. Prepare the chicken: Next pat dry the chicken inside and out with paper towels and then place into the baking dish. Using a spoon, loosen the chicken skin away from the breast, then push most of the butter into the gap. Rub the remaining butter over the outside of the chicken. 4. Stuff and season the chicken: Next, fill the cavity with the stuffing, fold over the skin to enclose and secure with toothpicks, and tie the legs together with kitchen string. Then drizzle the lemon myrtle seasoning over and massage it into the chicken. Bake for 40 minutes. 5. Prepare the vegetables: In the meantime, add and combine in a large bowl the extra virgin olive oil, thyme, sea salt, and pepper. Add the potatoes, carrots, and beans to the bowl and toss to evenly coat. 6. Add the vegetables to the chicken: Remove the chicken from the oven and place the vegetables into the baking dish, in and around the chicken. Drizzle a little extra virgin olive oil over the chicken to keep it moist. Cover with a sheet of baking paper and bake for a further 80 minutes. Roast until golden and cooked through. Serve hot. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Photography and Recipe by Margaret Pahos @CreateCookShare

This Indian-inspired gluten-free Butter Chicken recipe can be cooked in 20 minutes and in four simple steps. It will be on your regular rotation list because it's so incredibly tasty and so easy to make. It's the perfect bowl of comfort food, made with aromatic spices, cream, and juicy chicken pieces all in one pot. I know you'll love a big bowl of this at the end of your busy day, as it will transport your taste buds to another world! Let's make it together. Butter Chicken with Cashews, gluten-free What is Butter Chicken? Butter Chicken, originally known as Murgh Makhani, is a very popular and very simple curry, originating from North India. The curry combines Indian spices, yoghurt, tomatoes, butter and cream which gives the sauce its silky and rich texture and flavour. Traditionally it is marinated for hours but this is a quick weeknight version that still holds the flavours. It is one of the milder curries in Indian cuisine and therefore also family-friendly . Watch How to Make It Why You'll LOVE this Recipe This Butter Chicken cooks in 20 minutes and in 4 easy steps! It's cooked all in one pot The curry sauce is sugar-free and healthy (restaurant butter chicken uses a load of butter and cream!) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Serve it with my STOVETOP RICE or make it GRAIN FREE by serving it with steamed vegetables. Make it DAIRY-FREE by using vegan butter and cream Butter Chicken with Cashews, gluten-free Storing and Meal Prep It's great to make a double batch of this gluten-free 15-minute Butter Chicken with Cashews as you can enjoy it for dinner whilst cooking the second batch as meal prep for the week ahead. Here is my STOVETOP RICE recipe to pair it with or serve it alongside gluten-free naan bread or steamed vegetables. Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into containers and heat in the microwave. Butter Chicken with Cashews, gluten-free Vegetable and side-options to serve with this Butter Chicken What pairs perfectly are a few small side dishes that complete this recipe, including: Greek or natural yoghurt (dairy-free optional) crushed cashews or macadamia nuts fresh herbs such as coriander and mint thinly sliced cucumbers tomato wedges gluten-free naan bread gluten-free papadums Butter Chicken with Cashews, gluten-free Other Chicken Recipes 15-minute Satay Chicken Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Stuffed Baked Chicken Breast Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Butter Chicken with Cashews, gluten-free Butter Chicken with Cashews, gluten-free Serves 4-6 Prep and Marinate for 10-15 minutes Cook 20 minutes INGREDIENTS Chicken: 1kg boneless thighs, cut into strips 250ml (1 cup) Greek yoghurt (or dairy-free Greek yoghurt) 2 tablespoons olive oil or coconut oil 6 large garlic cloves, finely grated 2 tablespoons fresh ginger, grated 2 tablespoons fresh lemon juice 2 teaspoons smoked paprika Generous seasoning of sea salt and cracked pepper Sauce: 300ml (1 ¼ cup) double cream (or vegan cream/ coconut cream option) 250ml (1 cup) tomato passata 2 tablespoons butter (or dairy-free option) 2 brown onions, finely diced 2 tablespoons fresh lemon juice Generous seasoning of sea salt and cracked pepper Spices: 1 tablespoon garam masala 2 teaspoons turmeric 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon cayenne pepper or chilli powder ½ teaspoon cinnamon Options to serve with: cashews, roughly chopped or crushed handful of coriander leaves gluten-free naan bread Greek yoghurt rice INSTRUCTIONS 1. Marinate the chicken: Place the chicken strips into a wide bowl and add the yoghurt, garlic, ginger, lemon juice, paprika and season well. Toss together and let it sit for 10 minutes. In the meantime, prepare all the remaining ingredients. 2. Frying the chicken: Drizzle the olive oil or coconut oil into a wide pan and add the chicken, keeping the yoghurt marinade aside. Fry the chicken strips for 5 minutes, turning over once. Remove the chicken from the pan. Leave any juices from the chicken in the pan. 3. Making the Sauce: Add to the pan the butter and the onions and cook until softened but not browned. Next add the spices, garam masala, turmeric, coriander, cumin, chilli and cinnamon. Stir and cook until fragrant for 2 minutes. Then add the tomato passata, ¼ cup of boiling water and season generously. Cook a further 3 minutes. 4. Adding the chicken and cream to the sauce: Finally add in the chicken, cream and lemon juice. Bring to a boil and simmer for 5 minutes. If the sauce is too thick, add an extra ¼ cup of boiling water and combine. 5. Serve: Serve alongside gluten-free naan bread or my stovetop rice. Top with fresh coriander leaves, crushed cashews and Greek yoghurt. MEAL PREP MEAL Allow the Butter Chicken to cool and divide between 4-5 microwave-safe containers alongside rice or steamed vegetables. Store in refrigerator for up to 5 days. To heat, microwave for 3-4 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Butter Chicken with Cashews, gluten-free Recipe and Photography by Margaret Pahos for @CreateCookShare

Cook with me my mum's Greek Pork Frikassee, a dish that embodies the essence of Mediterranean cuisine. This Greek Pork Fricassee with Endive in Creamy Lemon Sauce can be made with pork, or chicken, cooked with an abundance of endive and celery and then swirled in a creamy egg-lemon creamy sauce ( avgolemono ), which perfectly balances savoury and citrus notes. With one bite, you'll understand why this dish is a beloved staple in Greek kitchens. Let's get cooking! Greek Pork Fricassee with Endive in Creamy Lemon Sauce Greek Pork Fricassee with Endive in Creamy Lemon Sauce is a dish that brings the warmth and tradition of Greek cuisine straight to your kitchen. Rooted in Greek culinary heritage, this dish is a comforting blend of tender pork, hearty vegetables, and a tangy, creamy sauce that’s perfect for family meals or special occasions. It’s a recipe that’s been passed down through generations, capturing the essence of home-cooked Greek food. Greek Pork Fricassee with Endive in Creamy Lemon Sauce Greek Pork Fricassee with Endive in Creamy Lemon Sauce Greek Pork Fricassee with Endive in Creamy Lemon Sauce Serves 4-5 Prep 15 minutes Cook 1 hour INGREDIENTS Fricassee: 2 tablespoons extra virgin olive oil 1kg pork scotch fillet or pork belly (or an optional combination of both scotch fillet and pork belly) 4 celery sticks with leaves 2 bunches of endive 2 medium potatoes, peeled and cut into quarters 1 large brown onion, grated ½ cup fresh dill, finely chopped sea salt/white pepper, a generous amount Avgolemono Sauce: 1 egg 1 teaspoon gluten-free corn flour ½ cup freshly squeezed lemon juice 1 cup liquid from the pot of cooked pork INSTRUCTIONS Prepare the Ingredients:  Start by trimming the bases of the endive bunches, discarding any spoiled shoots, washing the good shoots thoroughly and chop in half. Next, remove the strings from the celery and slice it into 3 cm lengths. Dice the onion, chop the dill, and cut the potatoes—soaking the potatoes in water to prevent browning. Fry the Pork:  Heat the olive oil over medium heat in a deep, wide-based pot. Add the pork, season with sea salt and pepper, and fry until all sides are lightly browned. Remove from the pot. Sauté Aromatics:  Add the onions, dill, endive and celery to the same pot, seasoning with sea salt and pepper. Sauté over medium heat for 6-7 minutes, stirring frequently. In the meantime, boil a kettle of water. Add Water:  Return the pork to the pot and pour the boiling water into the pot, adding enough to cover the celery and meat. Cover the pot with a lid, reduce heat and simmer for 15 minutes. Add Potatoes:  Add the potatoes to the pot, pushing them under the pork so they cook in the liquid. Cover with the lid again, and cook for an additional 30 minutes. If needed, add more boiling water to ensure there is enough liquid. Prepare the Avgolemono Sauce:  After the pork and endives are cooked, remove the pot from the heat. Use a soup ladle to scoop out at least 1 cup of the cooking liquid, setting it aside to cool for 2-3 minutes. Cover the pot to keep the food warm. You'll use this liquid to make the avgolemono sauce. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Greek Pork Fricassee with Endive in Creamy Lemon Sauce Margaret Pahos @CreateCookShare

There's something undeniably satisfying about this Roasted Vegetable Bake with Melted Halloumi that keeps it on regular rotation in my kitchen. Roasting vegetables brings out their natural sweetness, and when paired with melted halloumi, the result is pure comfort food. Whether you serve it as a side dish with chicken or as the star of your #MeatFreeMonday, this tray bake hits all the right notes. Roasted Vegetable Bake with Melted Halloumi Beyond its bold, fresh flavors, the best part is that it’s ready in just 45 minutes—making it perfect for a #MidweekMeal or #MealPrep. Let’s get cooking! Helpful Tips Quality Ingredients The magic starts with top-notch ingredients. Use the best extra virgin olive oil you can find, and don't be shy with it—more is better here. Freshly ground pepper and sea salt are non-negotiable, as is fresh garlic. Please, skip the jarred minced stuff. Trust me, the flavor payoff is worth it. Oregano Now, about that oregano. Greek oregano is a game-changer. If you haven’t tried it, do yourself a favor and compare it with the regular supermarket variety. The difference is night and day. Greek oregano has an intoxicating aroma, thanks to its blend of leaves and flower buds, and an intense, earthy flavor that elevates this dish to new heights. The secret to releasing this aroma is to make sure you rub the oregano between the fingers before adding it to the dish which releases the oils. Halloumi and Cherry Tomatoes After the initial roast, adding halloumi and cherry tomatoes is where the magic happens. Cherry tomatoes burst with juicy, roasted goodness, while the halloumi adds that perfect salty, squeaky finish. If you’ve never tried melted halloumi, you’re in for a treat. Watch How to Make It Meal Prep and Lunch Option This Roasted Vegetable Bake with Melted Halloumi is an ideal meal prep option. It’s easy to make on a Sunday night, stores well, and reheats beautifully in the microwave, making it a convenient and healthy lunch for the week ahead. The roasted veggies and halloumi retain their flavour and texture, ensuring each meal is as satisfying as the first. What to serve it with? GREEK TZATZIKI DIP AND SAUCE EASY STOVETOP WHITE RICE LEMON AND GARLIC BUTTER BAKED FISH OVEN BAKED CALAMARI SQUID Roasted Vegetable Bake with Melted Halloumi Roasted Vegetable Bake with Melted Halloumi Serves: 4 Prep Time 10 minutes Cook Time: 40-50 minutes INGREDIENTS Halloumi and Vegetables: 8 slices of halloumi 2 medium potatoes, diced into 2cm cubes (small enough to bake well) 1 large zucchini, diced 1 red capsicum, sliced 1 yellow capsicum, sliced 1 red onion, sliced into 8 wedges 250g cherry tomatoes Seasoning: ½ cup extra virgin olive oil 6 garlic cloves, minced 3 rosemary stalks, leaves removed and chopped 1 tablespoon dried Greek oregano 1 teaspoon paprika Sea salt and freshly ground pepper Juice of 1 lemon Instructions: Preheat the oven:  Set to 200°C fan forced. Line a large baking tray with baking paper. Prepare the vegetables:  Spread the potatoes, zucchini, capsicums, and red onion evenly on the tray. Add the garlic, rosemary, and oregano, then season with smokey paprika, sea salt and pepper. Drizzle generously with olive oil and toss to combine. Roast for 30-35 minutes. Add halloumi and tomatoes:  Remove the tray from the oven, add the cherry tomatoes and halloumi slices. Drizzle with the remaining olive oil, sprinkle with a touch more oregano, and return to the oven. Bake for an additional 15 minutes, or until the halloumi is golden. Finish and serve:  Once baked, squeeze fresh lemon juice over the dish. Serve with warm pita bread or STOVETOP WHITE RICE , and a side of GREEK TZATZIKI DIP AND SAUCE . Enjoy the blend of roasted vegetables and melted halloumi in this delicious bake! Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Roasted Vegetable Bake with Melted Halloumi Margaret Pahos @CreateCookShare

These homemade gluten-free Zucchini, Basil, and Feta Fritters are perfectly crispy on the outside and juicy on the inside. They make for a healthy appetiser, side dish, or even light meal. In Greek, we call the 'kolokitho-keftedes' and they are the perfect bite of summer! Zucchini Basil and Feta Fritters, gluten-free What are Kolokithokeftedes (Zucchini Fritters)? Separating the word 'kolokithokeftedes' in half, 'kolokithi' means zucchini and 'keftedes' means meatballs, so together it makes the word Zucchini-balls. What makes these fritters Greek and different from most fritters is the incorporation of tangy feta and a whole heap of fresh herbs. The taste is aromatic and sensational. Watch How to Make It Helpful Tips Can I prepare the ingredients ahead of time? All the ingredients can be individually prepared ahead of time, however, overnight, the zucchini may release more liquid which will need to be squeezed out again. Combine the ingredients only when ready to cook. The Lemon and Garlic Dip can be made the day before and stored in an air-tight container in the refrigerator. I want an Extra Crispy Coating For an extra crispy coating, add a heaped tablespoon of parmesan cheese to the mixture. Can I swap brown rice flour with plain gluten-free flour? Yes, you can but I find brown rice or rice flour helps to make the fritters cripsy. Zucchini Basil and Feta Fritters, gluten-free How To Make Zucchini, Basil and Feta Fritters First, begin by making your Lemon and Garlic Dip so it has time to set in the fridge. Using a fine grater, simply grate the fresh garlic, and the lemon skin and then combine this with the yogurt, extra virgin olive oil, and pepper. Refrigerate. Next prepare the zucchini. Grate on a coarse grater and then squeeze out as much liquid as you can. You can use a paper towel, nut bag, or cheesecloth or even place it into a strainer and using the back of a spoon, push down to release the liquid. Chop the green onions, basil, and dill and add them to the bowl with the zucchini. Crumble into fine pieces the feta and add them to the bowl. Crack the eggs, whisk them and add them to the bowl. Season with sea salt flakes and freshly ground pepper and add the brown rice flour. Combine well. Heat the oil in a frying pan (I love to use olive oil or avocado oil) and only add the scoop of the mixture if the oil sizzles once the tip of the mixture is added. This step helps to achieve crispy fritters. Cook on each side over medium-high heat until golden brown and do not overcrowd the pan. Continue with the remaining mixture. Zucchini Basil and Feta Fritters, gluten-free What to serve with Zucchini, Basil and Feta Fritters Greek Salad Mexican Quinoa Salad Basil and Zucchini Pesto Pasta Greek Tzatziki Dip Lamb Cutlets with Sage and Chickpeas Green Bean Stew (Fasolakia) Zucchini Basil and Feta Fritters, gluten-free Zucchini, Basil and Feta Fritters Prep 10 minutes Cook 15 minutes Makes approximately 20 (6cm in diameter) INGREDIENTS Fritters: 500g / 2 large zucchini, whole 50g / 1 ½ cups fresh basil, washed, finely chopped leaves and stems 20g / ½ cup dill washed, finely chopped leaves and stems 200g feta, crumbled 50g / 1/2 cup cheddar / tasty grated (optional but recommended) 3 green onions, finely sliced 3 large eggs, whisked 4 tablespoons brown rice flour (optional to use plain gf flour) Seasoning of sea salt and freshly ground pepper Cooking oil for frying (I like to use olive oil or avocado oil) Lemon and Garlic Dip: 250g / 1 cup thick Greek yogurt 1 large garlic clove, finely grated or minced Zest of 1 whole lemon 2 teaspoons extra virgin olive oil Freshly ground pepper INSTRUCTIONS 1. Begin with the lemon and garlic dip. Combine all ingredients in a bowl, cover with cling wrap, and place into the refrigerator. 2. Coarsely grate the zucchini, then place one-third of it at a time in the center of a paper towel or nut bag, and squeeze to remove excess liquid. 3. Place the zucchini into a deep large bowl along with the green onions, basil, dill, feta, (cheddar if adding), eggs, rice flour, and seasoning. Combine well and allow to sit for 5 minutes. 4. Heat cooking oil in a frying pan over medium-high heat. Scoop 2 tablespoons of mixture per fritter, into the frying pan, and fry on both sides until lightly browned. Space the fritters at least 4-5 cm apart whilst frying. 5. Transfer onto a plate with a paper towel to absorb excess oil. Repeat the process with the remaining mixture. 6. Serve immediately while crispy or at room temperature and alongside lemon and garlic dip. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Zucchini Basil and Feta Fritters, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

These Rosemary and Garlic Potatoes are crispy on the outside and fluffy on the inside, making them a simple, gluten-free side that never disappoints. Made with pantry staples like extra virgin olive oil, rosemary, garlic, oregano, salt, and pepper, they burst with Mediterranean flavour and are effortlessly delicious. Perfect alongside a Sunday roast or weekday grilled meats, don't be surprised if they become the star of the meal. Serve them on a platter with creamy tzatziki or hummus, and they transform from a side dish to a stunning entrée or crowd-pleasing appetiser. For a light vegetarian meal, place them over a generous swirl of tzatziki and enjoy them as a hearty main course. Easy to prepare, packed with flavour, and always a favourite. Let’s get cooking! Rosemary & Garlic Potatoes These crispy Rosemary & Garlic Potatoes are the perfect companion to my Pull-Apart Greek Lamb Roast, bringing together everything you love about Greek cooking into one unforgettable meal. They’re also a standout on their own—especially when served over a generous layer of creamy Tzatziki for a satisfying vegetarian option. Check out the ways below to serve them up, whether you're entertaining or just enjoying a cosy night on the couch! Watch How to Make It Ways to Serve Rosemary & Garlic Potatoes With Greek Lamb Roast  – The ultimate Easter combo! Serve the lamb alongside the potatoes for a classic Greek feast that’s simple yet impressive. With Tzatziki on the plate  – Spread a generous spoonful of Tzatziki on your plate, pile the potatoes over the top, and use your fork to scoop and swipe. Comfort food at its best—perfect for lounging on the couch and watching your favourite show. Instead of crackers with dips  – Use these golden wedges as a gluten-free alternative to crackers or pita. Dip them into hummus, Tzatziki, or even spicy feta whip. Alongside a Greek salad  – Pair with a big Greek salad, roasted veggies, or my cauliflower tabouli for a nourishing, satisfying meal. Rosemary & Garlic Potatoes Tips for Perfect Roast Potatoes There’s nothing better than golden, crispy roast potatoes—especially when they’re infused with garlic and herbs. Here are a few helpful tips to make sure your potatoes are roasted to perfection every time: 1. Use olive oil for flavour and crispiness: Olive oil has a good smoke point and adds depth and richness to roast potatoes. It also helps them crisp up beautifully in the oven while bringing out the natural earthiness of the spuds. 2. Dry your potatoes thoroughly: If your potatoes have been washed recently, make sure to dry them well with a clean tea towel. Too much moisture will steam the potatoes rather than roast them, resulting in a softer texture. 3. Don’t overcrowd the tray: Spread your potatoes out in a single layer on the tray, giving each piece enough space to roast evenly. Overcrowding can lead to steaming instead of that gorgeous golden crispiness. 4. Be generous with garlic and seasoning: Garlic adds incredible flavour—don’t hold back! A generous pinch of sea salt and freshly cracked black pepper will make all the difference. 5. Keep them crisp before serving: If you’re not serving straight from the oven, keep them warm in a low oven, uncovered, to maintain their crisp exterior. Rosemary & Garlic Potatoes Rosemary & Garlic Potatoes   Serves 6 as a side dish Prep 10 minutes Cook 1 hour +   INGREDIENTS 1 kg potatoes, washed and cut into wedges (optional to peel) ⅓ cup extra-virgin olive oil (extra may be needed) 2 teaspoons dried oregano 3 large garlic cloves, minced 2 tablespoons fresh rosemary leaves, finely chopped Sea salt and freshly ground black pepper, to taste ½ lemon   INSTRUCTIONS 1. Make the rosemary and garlic oil: In a large bowl, add the extra-virgin olive oil, minced garlic, oregano, rosemary, salt, and pepper. Whisk together until well combined and forms a fragrant oil  (add extra olive oil if mixture is too thick) 2. Prepare the potatoes: Wash the potatoes and thoroughly dry, then cut into wedges (you can peel them if you prefer). Spread them out onto a baking tray lined with baking paper. 3. Season and coat: Pour the rosemary and garlic oil mixture over the potatoes. Toss to coat evenly, then spread the wedges out in a single layer on the tray. 4. Roast the potatoes: Place the tray into a preheated oven at 190°C and roast for 60 to 70 minutes, or until the potatoes are golden and crispy on the outside. 5. Finish the potatoes: Once baked, squeeze over a little lemon juice. 6. Optional to serve with Greek Tzatziki dip: Spread a generous layer of Greek Tzatziki onto an entrée-sized plate using the back of a spoon. Pile the hot rosemary and garlic potatoes over the top. Serve immediately. The potatoes are perfect for scooping through the creamy dip—just grab one with a fork and drag it through for the ultimate bite.     Note:  These wedges also make a great alternative to crackers when entertaining. Serve alongside any dip you like, but Tzatziki is highly recommended for a Greek twist. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Rosemary & Garlic Potatoes Recipe and Photography Margaret Pahos @CreateCookShare

If there’s one dish that captures the heart of Greek comfort food, it’s Soutzoukakia — tender, spiced meatballs gently simmered in a cinnamon and cumin-laced tomato sauce. This recipe has been passed down through generations in Greek kitchens, and now, Mum and I have given it a gluten-free twist without losing any of its rich, nostalgic flavour. It’s bold, earthy, and perfect for cooler months — the kind of dish that fills the house with warmth and brings everyone running to the table. Whether served with rice, mashed potatoes, or crusty gluten-free bread, this is Greek home cooking at its most soul-satisfying. Let's begin. Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce) Soutzoukakia Smyrneika (cooked on the stovetop and using cumin as the main spice) Soutzoukakia Smyrneika, also known as Smyrna meatballs, is a dish rich in history and flavour, brought to Greece by refugees from Smyrna (modern-day Izmir) in Asia Minor. Traditionally made with a mix of beef (and sometimes combined with pork), these oblong meatballs are flavoured with garlic, onion, and the all-important spice that defines them — cumin. In our version, Mum and I stay true to the soul of the dish, using pure beef mince and a generous dose of warming spices like cumin, cinnamon, and Greek oregano. We’ve adapted the recipe to be completely gluten-free, using gluten-free bread crumbs and flour, without sacrificing any of the hearty, comforting flavours we grew up with. Simmered in a rich, tomato-based sauce, these meatballs are tender, juicy, aromatic, and deeply satisfying — the kind of meal that brings everyone to the table and always delivers seconds. Whether you serve them with rice, mash, or just a hunk of gluten-free bread, Soutzoukakia is Greek comfort food at its finest. Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce) Watch How to Make Them Greek Soutzoukakia Gluten Free Meatballs Recipe Helpful Tips for Perfect Soutzoukakia Use fresh garlic and onion  for the best flavour — grating or finely processing them helps the aromatics blend into the mince and keeps the meatballs juicy. Cumin is key!  It’s the signature spice of Soutzoukakia. Start with the recommended amount — too much can overpower the dish, so balance is essential. Gluten-free bread crumbs  made from pulsed gluten-free bread (not packaged crumbs) give the meatballs a light, tender texture. Let them soak into the meat mixture to help everything bind beautifully. Handle the meat gently.  Don’t overmix the mince or the meatballs can become dense. Mix until just combined and shape with damp hands. Lightly flour your meatballs  with gluten-free flour before frying — this helps them hold their shape and gives the sauce something to cling to. Fry, then simmer.  A quick pan-fry in olive oil seals the meatballs before they’re gently simmered in the tomato sauce. This adds depth of flavour and keeps them moist. Let the sauce reduce.  Give it time to thicken and infuse with the spices — the cinnamon, cumin and oregano will mellow and deepen beautifully. Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce) Other Recipes using Beef Mince Chilli Con Carne Rice Bowls Juicy Baked Beef Kafta Moussaka Shepher's Pie Greek Beef Patties (Biftekia) Oven Baked Meatballs and Potatoes in a Tomato Sauce Greek Gluten Free Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce) Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce)   Makes 18-20 (approx. 7cm x 3cm) Prep: 20 minutes Cook: 40-45 minutes   Note: Halve the mixture to serve a family of 4   INGREDIENTS For the Soutzoukakia 1 kg beef mince 1 large onion, grated or finely processed 7 large garlic cloves, minced or finely processed 5 slices gluten-free bread, pulsed in a food processor into crumbs 2 teaspoons dried Greek oregano 1 teaspoon cumin 1 ½ teaspoons sea salt ½ teaspoon pepper 1 cup gluten-free plain flour (for coating) Olive oil (for frying)   For the Sauce 2 x 400 g canned crushed tomatoes 2 heaped tablespoons tomato paste 2 teaspoons dried Greek oregano 2 teaspoons sea salt ½ teaspoon pepper 1 teaspoon cinnamon 3 L boiling water (extra may be needed)   For Thickening (Optional) 1 teaspoon cornflour 2 tablespoons ice-cold water   INSTRUCTIONS 1. Prepare the Soutzoukakia: Pulse the gluten-free bread into fine crumbs using a food processor. Grate the onion and mince the garlic by hand or process them in the food processor. In a large bowl, combine the beef mince, breadcrumbs, onion, garlic, oregano, cumin, salt, and pepper. Mix until well combined. 2. Shape and Coat: Shape portions of the mixture into logs, about 7cm long and 3cm wide. Roll each meatball log in the gluten-free flour, shaking off excess and place them on a tray lined with baking paper. 3. Fry the Soutzoukakia: Heat olive oil in a deep, wide pan over medium-high heat. Lightly fry the meatballs, turning them to cook on three sides for about 2 minutes per side, or until lightly golden then set them aside. 4. Make the Sauce and Simmer: Remove most of the oil from the pan by scooping out with a spoon, leaving about a tablespoon in the pan. Return the meatballs to the pan. Add the crushed tomatoes, tomato paste, oregano, salt, pepper, cinnamon, and boiling water. Stir well. Bring to a boil, then cover and simmer over low heat for 15 minutes. 5. Thicken the Sauce (Optional): Remove or slightly tilt the lid to allow steam to escape. Increase the heat to high and boil for another 10 minutes to reduce the sauce (if there is not enough sauce then you can reduce the boiling time or add another ½ cup of boiling water). (Optional) Mix cornflour with ice-cold water to make a slurry. Stir it into the sauce and boil for another 2 minutes until thickened. 6. To Serve: Enjoy traditionally with STOVE TOP RICE , or with mashed potatoes, or gluten-free bread to soak up the sauce! Have you tried this recipe? Kindly leave a review below or share it with me at @createcookshare on social media   Instagram    Pinterest    Facebook    TikTok   YouTube Greek Soutzoukakia Gluten Free Meatballs Recipe Margaret Pahos @CreateCookShare

This is how to cook white basmati or long-grain rice on the stovetop, with no rice cooker required and it is so simple to follow. This recipe gives you fluffy, tender, and tasty rice that is the perfect accompaniment to any meal. Say goodbye to gummy grains and follow my easy steps to making rice like a pro! Stovetop White Rice I'm here to tell you that you don't need an extra kitchen appliance in your home to make rice. All you need is a pot with a lid. That's it. Without fail, the rice comes out fluffy, light, and not at all gummy. So skip the rice cooker, grab a pot and let's begin! Watch How To Make It Helpful Tips Shouldn't I rinse the rice first? Not necessarily (this will depend on where you live), but putting location aside, the assumption is that rice needs to be rinsed to be fluffy and cook well but this is not the case. Using my method produces well-cooked and fluffy rice. However, if you still want to rinse the rice, the ratio of rice to water changes. This is because if you weigh your rice before and after rinsing it, you will notice it weighs more after you rinse it as it retains the water. The recipe ratio for rinsed rice is 1 cup rinsed rice to 1.5 cups water. When should I rinse the rice? If the rice is not packaged but purchased from markets or in bulk, then there may be a concern that it is not clean. I would recommend rinsing in this circumstance. What rice can I use? This method will work with Basmati, Jasmine , long-grain white rice, and medium-grain white rice. This method does not work for brown rice. Brown rice is 1 cup rice to 2.5 cups water. Do I need to 'fluff' the rice? Yes. I prefer to use a fork and fluff the rice as soon as it is ready, otherwise, the rice may become too sticky. My rice did not cook well, what happened? Making sure you follow the steps is very important. Begin by bringing the water to a full boil, then reducing it to a simmer, and finally placing the lid on and removing it from the heat. Timing each step is important. Please do not lift the lid and do not forget to fluff the rice once it is cooked. Stovetop White Rice Serve it with... (tap to view recipe) Takeout Thai Basil Chicken Lemon and Garlic Butter Fish Roasted Boneless Leg of Lamb Satay Chicken with Manuka Honey Stuffed Baked Chicken Breast Honey Garlic Lamb with Pickled Cucumber Greek Lemon and Oregano Chicken And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret x Stovetop White Rice Stovetop White Rice This recipe is for Basmati Rice, Jasmine Rice or Long Grain White Rice Serves 3 Cooking 20 minutes INGREDIENTS 1.5 cups Basmati rice or long-grain white rice 3 cups boiling water 1 teaspoon salt INSTRUCTIONS Place the rice and a generous pinch of salt into a 20 cm pot. Add boiling water and bring to a rapid boil. Stir well and boil uncovered for 5–6 minutes on high heat. (Cooking time may vary slightly depending on whether you're using gas or electric, and the burner size.) If the liquid hasn’t mostly absorbed, continue boiling for a few more minutes. Once most of the liquid has been absorbed and the surface of the rice looks bubbly and slightly dry, cover tightly with a lid, turn off the heat completely, and leave to steam for 15 minutes. Don’t lift the lid  — the steam does the work here! Fluff gently with a fork or rice paddle and serve warm. Note: Adjusting the amount of rice may slightly change the boiling time in instruction no.2 by a few minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Stovetop Cooked Rice Recipe and Photography Margaret Pahos for @CreateCookShare