Roasted Cauliflower and Chickpea Salad with Halloumi, is the salad you need at your next family gathering. It's a flavour-packed and nutritious dish, that brings together the earthy goodness of roasted cauliflower, protein-packed chickpeas, and the savoury richness of halloumi cheese, all coated in a creamy Dijon-lemon vinegarette. Let's Begin! Why make this salad? To begin, fresh cauliflower florets and chickpeas are tossed in olive oil, herbs, and spices and roasted until they achieve a golden-brown colour and a slightly crispy texture. However, the star of this dish, halloumi cheese, is then sliced, diced, and pan-fried until it develops a golden-brown crust while maintaining a deliciously gooey interior. The finishing touch, the salad is tossed with a zesty dressing that brings all the components together. A simple vinaigrette made with olive oil, lemon juice, Dijon mustard, and honey, that balances the richness of the halloumi and enhances the overall palate of the salad. Watch How to Make It It's perfect for Meal Prep too! Yes, Roasted Cauliflower and Chickpea Salad with Halloumi can be a great option for meal prep. It's a versatile dish that holds up well when prepared in advance, and it can be enjoyed cold or at room temperature. Simply prepare the dressing separately and store it in a small container. Add the dressing to the salad just before eating to avoid the salad becoming soggy. PLUS! Store the roasted cauliflower, chickpeas, halloumi, and salad greens in separate airtight containers to keep them fresh. This allows you to assemble the salad easily and control portion sizes. Other Recipes you will Love Harissa Whole Baked Cauliflower Kung Pao Cauliflower Bake Roasted Cauliflower with Sweet Thai Sauce Cauliflower Tabouli All SALAD and SIDE Dishes Roasted Cauliflower and Chickpea Salad with Halloumi Serves 8 as a side salad Prep Time: 15 minutes Cooking Time: 30 minutes INGREDIENTS Halloumi and Salad: 400g halloumi, cut into diced pieces 1 large coz lettuce, cut into chunks 1 small cauliflower, broken into florets 400g canned chickpeas, rinsed and drained 1 red onion, sliced ½ cup parsley leaves ½ cup dill, chopped ½ cup pecans, chopped (or walnuts) 2 tablespoons extra virgin olive oil 1 tablespoon ground oregano 1 teaspoon garlic powder Sea salt and cracked pepper Dressing: 3 tablespoons extra virgin olive oil 4 tablespoons lemon juice 1 tablespoon runny honey 2 teaspoons Dijon mustard Sea salt and freshly cracked pepper INSTRUCTIONS 1. Preheat the oven: Preheat oven to 210°C fan forced and line a large baking tray with baking paper. 2. Prepare and bake the cauliflower and chickpeas: Remove the outer leaves of the cauliflower and cut into small florets. Place it onto the baking tray along with the chickpeas. Drizzle with the olive oil and season with garlic powder, ground oregano, sea salt, and pepper. Toss to evenly coat and spread across the baking tray in a single layer. Bake in the preheated oven for 25-30 minutes or until they begin to golden and the chickpeas are starting to crisp. 3. Prepare the salad and pecans: Chop and slice the lettuce, onion, parsley, and dill and roughly chop the pecans. 4. Prepare the dressing: In a jar, add the olive oil, lemon juice, honey, Dijon mustard, sea salt and pepper. Close the lid and shake well until combined. 5. Fry the halloumi: Lightly spray the frying pan with olive oil and over high heat, fry the halloumi. At first, it should release liquid, then once the liquid evaporates, it should begin to go golden. Cook for 2-3 minutes, turning a couple of times, then remove from the heat. 6. Assemble the salad: In a large bowl, combine the lettuce, cauliflower, chickpeas, onion, parsley, dill, pecans and halloumi. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Recipe and Photography Margaret Pahos @CreateCookShare

Creating a platter of simple Chocolate Coated Fruit is a delightful way to elevate any gathering and bring a touch of indulgence to your table. This charming and delicious treat not only satisfies sweet cravings but also adds a burst of color and freshness to the occasion. It's a timeless treat that never fails to captivate guests. Let's begin! Watch How to Make It Helpful Tips Use Fresh, Dry Fruit: Start with fresh and thoroughly dried fruit. Moisture can cause the chocolate to seize, so make sure the fruit is completely dry. Choose Quality Chocolate: Opt for high-quality white chocolate. The better the chocolate, the better the end result. Prepare the Fruit in Advance: Wash and cut the fruit into bite-sized pieces before starting the chocolate dipping process. This helps streamline the assembly line and ensures efficiency. Melt Chocolate Carefully: Melt the chocolate using gentle heat to avoid burning. Use a double boiler or microwave in short intervals, stirring between each. Be patient; melting chocolate is a gradual process. Dip and Shake: When dipping the fruit, fully submerge it in the melted chocolate and give it a little shake to allow excess chocolate to drip off. This ensures a thin, even coating. Toppings and Decorations: If you're adding toppings like chopped nuts, coconut, or sprinkles, do so while the chocolate is still wet. This helps the toppings adhere to the chocolate. Let the Chocolate Set: Allow the chocolate-covered fruit to set at room temperature or in the refrigerator. This usually takes about 15-30 minutes. Avoid placing them in the freezer, as this can cause the chocolate to become brittle. Get Creative: Feel free to experiment with different types of chocolate, fruit combinations, and toppings. This allows you to customize the chocolate-covered fruit to suit your taste and the occasion. Handle with Care: Handle the chocolate-covered fruit delicately to avoid fingerprints on the chocolate. Using clean, dry hands or utensils helps maintain the aesthetic appeal. Store Properly: Store the chocolate-covered fruit in a cool, dry place. If you need to refrigerate them, do so in an airtight container, but be aware that condensation can affect the texture of the chocolate. Dairy-Free: Make it dairy-free by using vegan chocolate For more ideas, check out my Special Occasions Recipes Chocolate Coated Fruit Platter Serves 6-8 Prep 15 minutes Chill 15 minutes INGREDIENTS Chocolate Fruit: 14 fresh large strawberries 3 kiwi fruit 1 pineapple 250g-300g white chocolate buttons, dairy-free optional Toppings options: Pistachios, crushed Peanuts, crushed Desiccated coconut Dried rose petals Decorative candy / sprinkles INSTRUCTIONS 1. Prepare the fruit: Peel, slice, wash and completely pat dry the fruit. Slice the pineapple and kiwi fruit into thick enough slices to be able to hold it without it breaking. 2. Melt the chocolate: Place the chocolate buttons into a double boiler* or microwave at 30-second intervals, stirring between each interval, until the texture is smooth. 3. Dip the fruit: Hold each piece of fruit at the stem or edge, and dip it into the melted chocolate, making sure it is well coated. Allow excess chocolate to drip off and then place it on a lined tray with baking paper. 4. Toppings: Whilst the chocolate is still soft, sprinkle toppings of choice over the chocolate-covered fruit. Examples are; pistachios on strawberries, peanuts on kiwi, and coconut on pineapple. 5. Chill and serve: Allow the chocolate to set in the refrigerator and serve when needed. *Using a Double Boiler – place a stainless or glass bowl over a small pot of simmering water (making sure the simmering water does not touch the bowl of chocolate). Stir the chocolate continuously, and as the hot water simmers underneath the bowl of chocolate, it causes the chocolate to melt. 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 Recipe and Photography Margaret Pahos @CreateCookShare

Savor the flavor with this Asian Marinated Beef Noodle Bowl that's so easy to make, gluten-free, and a feast for the sensors! Imagine succulent slices of beef bathed in a flavorful marinade that effortlessly blends the richness of soy sauce, the nuttiness of sesame oil, and the sweetness of hoisin sauce. The dressing elevates the rice noodles to new heights with a burst of zesty, sweet, and umami notes in every mouthful. Let's Begin! Watch How to Make It Tips and why you'll love this Beef Noodle Bowl Tender and Juicy Beef: Marinating the beef helps to tenderize the meat, making it juicy and flavorful. It also allows the marinade to infuse the beef with its delicious taste. Versatility: You can customize the noodle bowl with various ingredients to suit your preferences. Add a variety of vegetables, herbs, and toppings to enhance the texture and overall experience. Texture Contrast: The combination of tender beef, chewy noodles, and crisp vegetables creates a contrast in textures, adding to the overall enjoyment. Quick and Easy Preparation: A convenient option as a weeknight meal. Adaptable to Dietary Preferences: This can be easily adapted to different dietary preferences, including vegetarian. Simply swap the beed with firm tofu and create tofu steaks. Other recipes you'll LOVE! Cucumber Noodle Salad with Sichuan Dressing Okonomiyaki Japanese Savoury Pancakes Vermicelli Noodle Salad with Steak Thai Basil Chicken Satay Chicken with Manuka Asian Marinated Beef Noodle Bowl Serves 4 INGREDIENTS Beef Marinade: 2 x 300g beef fillet tenderloin 3 tablespoons Hoisin Sauce* 3 tablespoons Tamari Soy Sauce* 1 tablespoon Sesame Oil* 2 cloves garlic, minced ½ teaspoon black pepper Asian Salad Dressing: 4 tablespoons Fish Sauce* 4 tablespoons fresh lime juice 2 tablespoons rice vinegar 2 tablespoons water 2 tablespoons brown sugar 1 clove garlic, minced 2 tablespoons finely grated carrot 1 long red chilli, deseeded and finely diced Noodle Vegetable Bowl: 1 packet Pad Thai Rice Noodles* 2 carrots, julienned 2 cucumbers, julienned 2 cups lettuce, finely sliced 1 cup bean sprouts 1 long red chilli, finely sliced 1 handful of fresh mint and coriander Lime wedges *Chang's Range of Sauces are gluten-free INSTRUCTIONS 1. Marinate the beef: In a sealable container or zip lock bag, add the beef marinade ingredients along with the beef. Refrigerate for an hour or for best results, overnight. Keep at room temperature for 15 minutes before cooking. 2. Prepare the salad: In the meantime, prepare all the salad ingredients and place them into bowls. 3. Cook the beef: Heat 2 tablespoons of cooking oil in a non-stick pan. Remove the beef from the marinade and place into pan, over medium heat. Cook on one side for 3-4 minutes and then flip over and cook the underside for 3-4 minutes. Depending on the thickness, you may need to cook an extra minute on each side. Remove from pan, and set aside to rest for a minimum of 15 minutes. Then slice it into thin pieces. 4. Prepare the noodles: Soak the noodles in boiling water for 10 minutes, according to packet instructions, then drain and rinse under water to stop them from sticking together. Place in a large bowl. 5. Combine the sauce: In a separate bowl combine the ingredients for the salad dressing. 6. Assemble. Place noodles in a bowl, top with vegetables and herbs and sliced beef. Drizzle a good amount of salad dressing, gently toss and serve with lime wedges. 7. Alternatively DIY: Place the vegetables, herbs, noodles, beef, and dressing in separate bowls and plates for self-serving and create your own bowl! Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography 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 Caribbean Spice Chicken Wings 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

Step into a world of bold flavors and refreshing textures with our tantalising Cucumber Noodle Salad with Sichuan Dressing. Featuring a warming citrus twist – the Sichuan-inspired dressing takes this dish to a whole new level. This vibrant and zesty salad is a celebration of crisp cucumbers, silky healthy noodles, and a symphony of spices that will awaken your taste buds. Perfect as a main meal for warm days or as a delightful side to complement your main course, this recipe effortlessly combines simplicity with an explosion of flavors. Why you'll love this Noodle Salad Explosion of flavors and textures: This salad offers a perfect harmony of flavors, ranging from the crisp and refreshing cucumbers to the bold and zesty Sichuan dressing. The combination of Asian sauces, and aromatic spices creates a symphony of tastes. Refreshing and Light: As a salad, it's light and refreshing, making it an ideal choice for warm days or when you're in the mood for a wholesome yet not overly heavy meal. The cucumbers brings a cooling element that complements the spiciness of the Sichuan dressing. Versatility: This salad is incredibly versatile, making it suitable for various occasions. Whether you're serving it as a standalone dish for a light lunch, a refreshing side for a barbecue, or a vibrant accompaniment to your favorite protein, it adapts seamlessly to different dining scenarios. Health-conscious Choice: Packed with fresh vegetables and herbs and utilizing konjac noodles, this salad is a health-conscious choice without compromising on taste. The nutrient-rich ingredients contribute to a well-balanced and satisfying meal. Gluten-Free and Dairy-Free: Yes, this Cucumber Noodle Salad with Sichuan Dressing is both gluten-free and dairy-free, provided you use gluten-free sauces. Easy to Prepare: With a straightforward preparation process, this salad is perfect for both novice and experienced cooks. The accessibility of ingredients and simplicity of the recipe make it a go-to option for anyone looking to whip up a delicious and impressive dish without spending hours in the kitchen. Watch How to Make It Can I make this Ahead of Time or as Part of my Meal Prep? Absolutely! The Cucumber Noodle Salad with Sichuan Dressing is an excellent choice for meal prep. The fact that it can be served cold makes it a practical and enjoyable option for preparing in advance. Here's why it's great for meal prep: Long Lasting Freshness: The cucumber, and konjac noodles, used in the salad retain their freshness well even after being refrigerated. This makes it an ideal choice for preparing several portions ahead of time. Easy Assembly: The salad is easy to assemble, and you can store the dressing separately from the vegetables and noodles until you're ready to eat. This prevents the salad from becoming soggy and ensures the salad maintains its texture. Portable and Convenient: Pack the salad in individual containers, and you have a ready-to-go meal for work, picnics, or any on-the-go situation. The separate packaging of the dressing keeps everything fresh until you're ready to enjoy. Customization: This salad is highly customizable. You can prep different variations by adjusting the vegetables or adding proteins like grilled chicken, tofu, or tuna. This allows you to create a variety of meals using the same base ingredients. Other Noodle Recipes you'll Love Vermicelli Salad with Steak and Nuoc Cham Dressing Miso Chicken Noodle Soup Lemongrass Tenderloins with Vietnamese Salad Cucumber Noodle Salad with Sichuan Dressing Serves 2 (as a main) or 4 (as a side salad) Prep 10 minutes Cook 5 minutes INGREDIENTS Noodles: 400g drained Konjac Noodles (I used Chang’s LoCal Noodles) 2 Lebanese cucumbers 2 spring onions, finely sliced 1 long red chilli, seeds removed and finely chopped 1 handful of coriander, finely chopped Sichuan Dressing: 2 teaspoons Sichuan peppercorns ½ teaspoon chilli flakes 2 garlic cloves, minced 1 tablespoon balsamic vinegar 2 tablespoons Chang’s Sesame Oil 5 tablespoons Chang’s Crispy Noodle Salad Dressing (if you live O/S and Crispy Noodle Salad Dressing is unavailable, you can substitute it with 2 tablespoons Tamari Light Soy Sauce + 2 tablespoons Hoisin Sauce + 1 tablespoon honey) Optional added protein: Chicken, tuna, or tofu INSTRUCTIONS 1. Prepare the noodles: Drain and rinse very well the konjac noodles, according to packet instructions. Then place the noodles in a non-stick pan and cook for several minutes on their own to help eliminate extra water from the noodles. Remove from heat and place again into a sieve to drip dry. Set aside. 2. Make the Sichuan dressing: In a separate pan, lightly toast the Sichuan peppercorns for 1 minute or until fragrant, and then remove from heat. Allow cooling and then grind using a mortar and pestle or crush using a rolling pin. Place into a bowl and combine all the ingredients for the Sichuan dressing. 3. Prepare the salad: Slice the cucumber into thin long strips (optional to use a mandolin slicer) and prepare the chilli, spring onions, and coriander. 4. Bring it together: Toss the noodles in the Sichuan dressing, then stir through the cucumber, chilli, coriander, and spring onions. Serve and enjoy. 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 Recipe and Photography Margaret Pahos @CreateCookShare

If you're looking for dessert for breakfast, then I've got you covered! This Tiramisu Weetbix is a combination of espresso, milk, weetbix, maple syrup, vanilla bean yoghurt and cacao. How good does that sound? It not only tastes like dessert but can also be made gluten-free, and dairy-free. It's as simple as that! Why you'll love this recipe It's a quick and easy meal prep for breakfast or even lunch It can be made gluten-free and dairy-free You can add a scoop of protein powder to the yoghurt for added protein It can stay refrigerated for up to 3 days It's delicious, healthy and has no added refined sugars Watch How to Make It Other Breakfast Ideas Strawberry Yoghurt Bites Nutella Stuffed French Toast Bites Eggs in a Bagel Hole Layered Granola and Yoghurt Jars Ham and Mushroom Quesadilla Quick Eggs and Spinach Breakfast Tiramisu Weetbix, gluten-free Makes 2 Prep 5 minutes Chill 1 hour or overnight Glass Containers 2 x 400ml INGREDIENTS Base: 4 Weetbix, gluten-free 200ml milk of choice 2 teaspoons chia seeds (optional) 2 shots of espresso (2 x 40mls) or instant coffee 2 teaspoons maple syrup Topping: 200g / 1 cup vanilla bean yoghurt, dairy-free optional 1 tablespoon cacao powder (or chocolate powder) 1 tablespoon pistachios or cashews, crushed INSTRUCTIONS 1. The Base: Crush 2 Weetbix in each glass container and pour in the chia seeds, milk, coffee and maple syrup. Mix with a spoon to combine well, then press to form a base. 2. The Topping: Spoon the yoghurt on top of the base, sift the cacao on top and sprinkle with cashews or pistachios. 3. Chill and enjoy: Refrigerate for an hour before eating or chill overnight for breakfast. 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 Recipe and Photography Margaret Pahos @CreateCookShare

Looking for the perfect biscuits to leave Santa? Or just want to serve your family and friends a fun no no-bake treat? Well, this is the recipe you need! These Tim Tam Reindeer Biscuits are super easy, quick, and fun to make, and the perfect yummy treat for Christmas Day. Step Up Your Christmas Game with these Tim Tam Reindeer Biscuits Watch How to Make It Other Christmas Recipe Ideas Pina Collada Pineapple Platter Hot Cross Bun Cake Fruit and Nut Christmas Cake Salmon with Bruscetta Salad Greek Lamb Roast for the Festive Season Easy Christmas Ham Tim Tam Reindeer Biscuits, gluten-free INGREDIENTS 1 packet Tim Tam Biscuits, gluten-free (Original wheat packets have 10 biscuits, gluten-free packets have 7 biscuits) 7 red Skittles or M&M’s 14 candy eyes 14 pretzels, gluten-free 40g milk or dark chocolate, melted INSTRUCTIONS 1. Melt the chocolate in the microwave, stirring at 30-second intervals. 2. Set out on a platter the Tim Tams (or chosen biscuits), and using a toothpick, place a small amount of melted chocolate onto the biscuits, where the eyes, nose, and antlers will be placed. 3. Place the candy eyes, skittles, and pretzels onto the melted chocolate and press into place. Allow to set for 5 minutes, serve and enjoy! 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 Recipe and Photography Margaret Pahos @CreateCookShare

Learn how to make fresh pasta at home. This 2-ingredient gluten-free pasta recipe is simple to make, yields fresh pasta with just flour and fresh eggs, and is a wonder to have up your sleeve. It also happens to be silky, creamy, and delicious and I promise you, after you give it a try, you'll feel like a pasta chef! Let's begin. Watch How to Make It Tips on how to make gluten-free fresh pasta 1. Measure the ingredients: Begin by measuring the gluten-free flour (I used Caputo gluten-free flour. Please be aware that using any other gluten-free flour may require an adjustment in the amount of flour used. This is because different brands of gluten-free flour use different ingredients to create that particular flour. The best suggestion is to begin with the measurement and make adjustments. 2. Combine the flour and eggs: In a shallow, and wide base bowl make a nest in the flour. Alternatively, pour the flour onto a silicone mat or kitchen bench surface and create a well. Crack 4 x 60g eggs into the well and using a fork, gently break up the eggs and slowly incorporate the eggs into the flour. Try and keep the flour wall intact as best as you can. Using a dough scraper, help to combine the eggs and flour, in a turn-up, fold, and push-down motion, which will combine it and make the dough crumbly. Next, use your hands to gently mix the dough, to bring it together and create a smooth and silky dough that resembles the texture of play dough. If the dough is too crumbly, add ONLY a drop of water and knead it. If the dough is too sticky, add ONLY ½ teaspoon of flour at a time and knead it. When the dough comes together, shape it into a ball, flatten it, and cut it into 4 or 6 equal sections. 3. Using a rolling pin or opening the dough by hand: On a lightly floured surface, using a rolling pin, gently flatten each section to resemble a lasagna sheet. This prepares it for the pasta machine. 4. Run it through the pasta roller: Run it through the widest setting of the pasta machine or pasta roller on the widest setting to stretech out the pasta dough. Move the dial to two settings from the thinnest setting, and pass it through a second time. Repeat this with all portions. Finally, change to the fettuccini or spaghetti cutter and feed it through. 5. Flour the pasta strands: Nest the strands of pasta on a lightly floured surface and sprinkle with more flour. Cover with a tea towel while rolling and cutting the remaining dough. 6. Cook the Pasta: Bring a pot of salted to boil and add the strands of pasta into the boiling water and cook for 2-3 minutes or until ready. Drain the pasta and serve with a simple sauce or olive oil, sea salt, pepper, garlic, and parmesan. Enjoy! I don't have a pasta machine! Don't worry, all you need is a rolling pin and a sharp knife. If you don't have a pasta machine then use the rolling pin to roll out the dough on a lightly floured surface, until the dough is as thin as you can possibly can get it. Next lightly flour it, and roll it up loosely, before slicing it into 0.5cm thick fettuccini strips. Using your fingers, separate the strands and prepare for cooking! These are the equipment and products I have used, however, any pasta roller can be used: KitchenAid Pasta Attachment Silicone Mat Dough Scrapper Caputo Bread and Pizza Flour 2-Ingredient Gluten-Free Pasta Serves 4 Prep 10 minutes Cook 3 minutes INGREDIENTS 4 eggs (60g each) 310g CAPUTO gluten-free flour (+ extra) INSTRUCTIONS 1. Measure and combine ingredients: Measure the flour in a bowl, then pour it onto a silicone mat. Create a well in the middle of the flour, crack the eggs, and pour them into the well. Using a fork, whisk and scramble the eggs to incorporate them into the surrounding flour, a little at a time. Use a dough scraper to help incorporate the ingredients (Note: if you do not have a silicone mat, it is easier to combine the flour and eggs in a shallow and wide base bowl). 2. Knead the dough: Once the eggs are incorporated, the dough should resemble play dough. Gently knead on a floured surface to form a ball (Note: If the dough is too crumbly, add ONLY a drop of water and knead it. If the dough is too sticky, add ONLY ½ teaspoon of flour at a time and knead it until the dough resembles play dough). 3. Prepare dough for pasta roller: Cut it into 4 or 6 equal parts. Work with one portion at a time, on a lightly floured surface, and roll out each, into a long and flat sheet, resembling a long lasagne sheet. 4. Roll the pasta: With the pasta roller, set it at the widest level and run it through the machine. Move the dial to two settings from the thinnest setting, and pass it through a second time. Repeat this with all portions. Finally, change to the fettuccini or spaghetti cutter and feed it through. 5. Flour the pasta strands: Nest the strands of pasta on a lightly floured surface and sprinkle with more flour. Cover with a tea towel while rolling and cutting the remaining dough. 6. Cook the Pasta: Bring a pot of salted water to a boil, and add the strands of pasta into the boiling water and cook for 2-3 minutes or until ready. Drain the pasta and serve with a simple sauce or olive oil, sea salt, pepper, garlic, and parmesan. Enjoy! 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

Mixing Two Worlds: This Ratatouille Shakshuka recipe is a delicious fusion of Mediterranean & French Cuisine. It is a combination of fresh eggs nestled in a bed of summer garden vegetables, that are ripe and sweet and simmered in a tomato sauce. Naturally gluten-free, it's a one-pan, all-day meal, that's healthy, delicious and so easy to make. Let's begin! Why you'll love this Ratatouille Shakshuka Flavor Fusion: Experience the best of both worlds as the robust, rustic flavors of Ratatouille blend seamlessly with the spicy, tomato-infused essence of Shakshuka. It's a culinary marriage made in food heaven. Vibrant Colors: Feast your eyes on a plate bursting with a rainbow of colors, thanks to the assortment of fresh vegetables in the Ratatouille base. The visual appeal adds an extra layer of enjoyment to your dining experience. Satisfying and Healthy: Packed with nutrient-dense vegetables and protein-rich eggs, this dish is a wholesome and satisfying meal. It's a delicious way to incorporate a variety of veggies into your diet. Versatile Dining: Whether you're looking for a show-stopping brunch, a cozy dinner, or a unique lunch option, Ratatouille Shakshuka fits the bill. Its versatility makes it suitable for any occasion. Easy One-Pan Wonder: It's so easy! Simplify your cooking routine with this one-pan wonder. The Ratatouille Shakshuka brings together complex flavors without the need for an elaborate cooking process or a multitude of dishes to clean up afterward. Perfect for Entertaining: Impress your guests with this gourmet dish that looks and tastes like it's straight out of a high-end restaurant. It's a conversation starter and a crowd-pleaser. Adaptable to all diets: It is naturally gluten-free, dairy-free and grain-free. Watch How to Make It This Ratatouille Shakshuka is a testament to the beauty of culinary fusion. This dish not only marries the best of French and Middle Eastern cuisines but also invites you to appreciate the harmony of flavours, textures, and colours on your plate. In summary, it's is not just a meal; it's an experience. From the first chop of vegetables to the last delicious bite, this fusion dish promises a journey of culinary satisfaction. Bon appétit! If you love this recipe, then you'll also love... Harissa Whole Baked Cauliflower Mediterranean Fried Rice Za'atar Ravioli Pasta Salad Sausage and Cheesy Mash Pie Baked Mexican Frittata with Beans Ratatouille Shakshuka, gluten-free Serves 4 Prep 10 minutes Cook 20 minutes Pan Size 30cm INGREDIENTS Ratatouille: 4-6 eggs (I love using Yallamumdi Farm eggs) 400g can crushed tomatoes 400g can chickpeas, drained and rinsed 1 large brown onion, sliced 1 medium eggplant, chopped 1 medium zucchini, chopped 1 small red capsicum chopped 1 small green or yellow capsicum chopped ¼ cup extra virgin olive oil Seasonings: ½ teaspoon chilli flakes ½ teaspoon pepper 1 teaspoon sea salt 1 teaspoon dried marjoram or oregano Serving options: 4 slices of toasted bread, gluten-free 1 avocado, diced ½ cup crumbled feta Handful of fresh basil leaves INSTRUCTIONS 1. Prepare the vegetables: In a wide pan and over medium heat, add the olive oil, onion, and eggplant and sauté for 3 minutes. Then add the zucchini, red capsicum, and yellow or green capsicum and sauté for a further 2 minutes, stirring occasionally until the vegetables begin to soften. 2. Cook the sauce: Next add the tomatoes, chickpeas, chilli flakes, marjoram (or oregano), sea salt, and pepper and stir through to combine well. Add a quarter of a cup of water to the can of tomatoes, swirl it around to collect any leftover tomato bits, and add it to the pan as well. Lightly simmer, cover with a lid, and cook for 10 minutes over a low heat, checking halfway and giving it a stir. 3. Add the eggs: With the back of a spoon, make 4-6 wells in the sauce and crack an egg into each well, season with sea salt and pepper, and cover the pan for 3-5 minutes to allow the eggs to set softly or firmly, as preferred. 4. To serve: Remove from the heat, serve with toasted gluten-free bread, and garnish with fresh basil leaves, feta, diced avocado, and a drizzle of extra virgin olive oil. 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 Recipe and Photography Margaret Pahos @CrteateCookShare

This Mediterranean Fried Rice is a rustic, wholesome recipe with tantalizingly fresh and vibrant flavours. The ingredients are very similar to my mum’s stuffed baked vegetables (gemista) which makes it one of the most flavourful and satisfying rice dishes you will ever have and it may just transport you back to Greece! Let’s begin! Why you'll love this recipe This Mediterranean Fried Rice is the perfect dish for summer gatherings as it uses seasonal produce and it's fresh and light. It's great for meal prep! Simply divide between 5 air-tight containers and lunch is ready for the week ahead! A one-pot recipe that's quick and easy. Nutritious and full of healthy vegetables. Gluten-free and Dairy-Free Watch How to Make It Want to Add Protein to the Rice? 1. First fry off 200g of beef mince. 2. Remove it from the wok add the extra virgin olive oil and onions and continue the recipe as per instructions. 3. Add the mince back into the wok just before the rice is added and then continue as per instructions. Other Rice Recipes How to Cook Stovetop White Rice Thai Basil Chicken One-pot Chinese Chicken and Rice Honey Garlic Lamb with Pickled Cucumber Easy Paella with Orange and Olive Salad Rice Stuffed Vegetables (Gemista) Greek Lemon Chicken Healing Soup Mediterranean Fried Rice (Gemista Rice) Serves 4-6 Prep 10 minutes Cook 10-15 minutes INGREDIENTS Rice: 4 cups cooked basmati or long grain rice, cold and a day old 4 tablespoons extra virgin olive oil 1 large brown onion, diced 1 green capsicum, diced 1 red capsicum, diced 1 large carrot, grated 1 cup fresh mint leaves, chopped 5 green spring onions, sliced 4 tablespoons tamari soy sauce 2 teaspoons sea salt 1 teaspoon pepper Tomato Salad: 2 ripe tomatoes, diced 1 cup fresh parsley leaves, chopped 1 tablespoon extra-virgin olive oil Sprinkle of sea salt INSTRUCTIONS 1. Cook the onion and capsicums: Over high heat, add to a wok the extra virgin olive oil and sauté the onion, stirring for 1 minute. Next, add the green and red capsicum and continue stirring for a further 3 minutes. 2. Add the rice: Add the cold, day-old rice to the wok and mix to combine with the vegetables (If you only have freshly cooked rice, allow it to completely cool and spread it over a tray and place it into the freezer for 10 minutes). 3. Add the remaining ingredients: Add the grated carrot, green onions, mint, sea salt, and pepper and give it a good stir to evenly distribute. Then add the tamari soy sauce and stir through. 4. Top with the tomato salad: Combine the ingredients for the tomato salad and pour it over the rice. Serve and enjoy! 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 Recipe and Photography Margaret Pahos @CreateCookShare