Feast in the Mediterranean-inspired flavours of this Chicken, Potatoes, and Haloumi Tray Bake. Tender chicken, creamy halloumi, and baby potatoes are coated in fragrant herbs, olive oil, and lemon juice, creating a juicy and succulent meal. With its straightforward marinade and dressing, this dish is effortlessly prepared yet brimming with Mediterranean goodness. Whether it's a casual weeknight dinner, a meal-prep option, or cooked for a special occasion, this tray bake is guaranteed to please and make a memorable impression with its comforting and flavourful appeal. Let's get cooking! Chicken and Haloumi Tray Bake Serves 4 Prep Time: 20 minutes Cook Time: 45 minutes INGREDIENTS Chicken and Halloumi: 4 small chicken breasts (150-180g each) * 8-10 baby red potatoes, cut into 2cm cubed 225g halloumi, sliced 2cm thick *note: for larger chicken breasts, around 250g or more each, slice them horizontally to create two thin steaks, ensuring they're no thicker than 1.5cm. This step eliminates the need for pounding while ensuring even cooking throughout the tray bake. Chicken and Potatoes Marinade: 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice 2 tablespoons honey 2 teaspoons dried oregano 8 springs of fresh thyme, leaves removed (or dried thyme) 1 x zest of a lemon Sea salt and freshly ground pepper Chicken and Potatoes Dressing: 2 tablespoons of extra virgin olive oil 2 tablespoons fresh lemon juice 1 large garlic clove, minced or finely grated ½ teaspoon paprika ¼ cup flat-leaf parsley, finely chopped sea salt and pepper INSTRUCTIONS Preheat Oven: Preheat the oven to 200°C fan-forced and line a roasting tray with baking paper. Bake the Potatoes: Place the diced potatoes on the prepared tray, drizzle with a little olive oil and seaon with sea salt and bake for 10 minutes to slightly soften. Prepare the Chicken Marinade: In the meantime, in a bowl, combine the extra virgin olive oil, lemon juice, honey, oregano, thyme, lemon zest, sea salt, and pepper. Add the Chicken: Remove the potatoes from the oven, and place the chicken breasts with the potatoes. Use half the marinade to coat the chicken and the remaining drizzle over the potatoes. Cover the tray loosely with foil and bake for an additional 25 minutes. Prepare the Dressing: While baking, prepare the dressing by combining its ingredients in a bowl. Add the Halloumi: After 25 minutes of baking, place the halloumi slices over the chicken and potatoes. Return the tray to the oven, uncovered, for an additional 10 minutes until the halloumi is golden and everything is cooked through. Serve: Once baked, spoon the dressing over the chicken, potatoes, and halloumi and serve immediately. Note: For a dairy-free option, use vegan halloumi.

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

Melomakarona are also known as Greek Honey and Walnut Biscuits. They are traditional Greek biscuits that are made with olive oil, honey, orange juice and topped with crushed walnuts. They’re dairy-free, egg-free and my version is also gluten-free and lower in sugar. They are bursting with flavours of cinnamon and cloves and have the perfect balance of a crunchy biscuit that has been gently kissed and softened with honey syrup. Here are a few suggestion and be sure to watch my video below to see how easy they are to make! Enjoy! MELOMAKARONA INGREDIENTS: · Dry Ingredients include gluten-free self-raising flour, sugar (feel free to substitute this with monk fruit sugar) walnuts and almond flour. These ingredients make for a lighter and less carb-loaded biscuit. · Wet Ingredients include olive oil that is light in flavour (used instead of a heavier olive oil to not overpower the spices in the melomakarona), freshly squeezed orange juice and brandy or cognac (which gives it a special aroma). · Spices include ground cinnamon, cloves and nutmeg which give the biscuits a warming, sweet and woody spice flavour. · Honey is known to Greeks as the ‘Nectar of The Gods’ and is used to ‘sweeten’ the relationship between family and friends, hence when you serve these to loved ones, you are intensifying the affections in your relationships. If you do not want to use honey, use sugar instead and bring it to a boil for an extra 5 minutes. TIPS AND VARIATIONS: Can I use traditional flour instead? This recipe has been specifically made to use gluten-free flour, however, if you are a baker and know the approximate consistency of cookie dough, feel free to experiment. How is this lower in carb and sugar? Traditional Melomakarona recipes call for 1 cup of sugar (for this amount of biscuits) and then more sugar in the honey syrup whereas this recipe has only 120g sugar and you can even substitute that with monk fruit sugar if needed. I have also reduced the amount of flour and added instead almond meal which gives it a really lovely texture. Why is the syrup important? The fragrant syrup is the essence of Melomakarona. To make sure your biscuits soak the syrup all the way, you need to dip them into the syrup while it is hot (cooled biscuit, hot syrup). This will help the biscuits absorb the syrup and begin to moisten. Storing your Melomakarona. These biscuits will keep fresh for up to 2 weeks if stored in an airtight container and in a cool dry place. Alternatively, only syrup and sprinkle with walnuts, half the biscuits. With the remaining biscuits, syrup and walnuts, simply store them in an airtight container separately and use them when needed. These should last up to 3 weeks as well. 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. Be Well, Margaret x MELOMAKARONA GLUTEN FREE Makes 24 x 40g each Prep Time: 20 minutes Cooking Time: 30 + 20 minutes Cooling Time Needed INGREDIENTS Biscuits: 320g self-raising flour, gluten-free 150g almond flour 200ml olive oil, light 120g caster sugar (use monk fruit sugar for sugar-free) 100ml freshly squeezed orange juice Zest of 1 orange (approx. ¼ cup zest) 50ml brandy or cognac 1 ½ teaspoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon ground nutmeg Syrup: 150g honey ½ cup water 3 sliced orange rinds 6 whole cloves Topping: 100g walnuts, finely crushed Ground Cinnamon INSTRUCTIONS 1. Begin by adding to a bowl the olive oil and sugar. Whisk with a hand-held mixer or an electric mixer for 3 minutes on high. 2. Add the orange juice, orange rind, brandy or cognac, cinnamon, cloves and nutmeg and almond flour. Continue to whisk for 3 minutes or until well combined, scraping down the sides if needed. 3. In a separate bowl, sift the self-rising flour and then make a well in the centre. Pour the mixture into the centre and using a spatula stir until well combined. Allow sitting for a few minutes to rest. Now preheat the oven at 170C fan-forced. 4. Using hands, roll a tablespoon of mixture into oval shapes and place onto cookie trays lined with baking paper making sure there is a minimum of 3cm between each biscuit. Using a fork, gently push down on each biscuit, to slightly flatten and create grooves for the walnuts to sit in. 5. Place into oven and bake for 30 minutes. If your oven cooks unevenly rotate trays halfway through baking time. Turn oven off and leave biscuits untouched in the oven with the door closed for a further 20 minutes. Then remove from oven and allow to completely cool on the tray. 6. In a small wide pot add the honey, water, orange rinds and cloves. Bring to boil and then reduce heat to simmer for 3 minutes. Keep an eye on the syrup as it can easily overflow. Skim off any foam that may develop on the surface of the syrup. 7. Once the biscuits have cooled down, place them into the hot syrup for 30 seconds, turning them over a couple of times. Remove and allow excess syrup to drip off. Top with finely crushed walnuts and a light sprinkle of ground cinnamon. Optional: You can dip in syrup and sprinkle with walnuts only a few biscuits at a time. With the remaining syrup, add it to a heatproof bowl and store the walnuts in a jar. Use as needed for up to 3 weeks. Store biscuits in an airtight container. #melomakarona #greekbiscuits #honeyandwalnutbiscuits #greekfood #greeksweets #glutenfreecookies #glutenfreebiscuits #glutenfreedessert #glutenfreeerecipes

Made in just minutes, this homemade, Dairy Free Basil Pesto is so versatile, makes a tasty stir through pasta sauce, dip, pizza sauce, and even sandwich spread. It’s bursting with fresh, light, and creamy flavours that you will absolutely love. But before we get to the details of the recipe, here are a few tips and options for you, and be sure to watch my video below to see how easy it is to make! TIPS AND VARIATIONS: Can I leave out the cashews or replace them? Yes, you can but the reason I add cashews is that they are so creamy and the perfect dairy-free substitute. Why do you add hemp seeds at the end? The hemp seeds add the texture that parmesan cheese gives a traditional pesto. Plus, hemp seeds are high in protein and contain all nine essential amino acids, rich in omega-3 and a range of vitamins and minerals. What else can I use this recipe for? I love adding this pesto to recipes like pasta, sandwiches, salads, grilled meats, and even with baked vegetables. It especially goes well with smashed potatoes or fried eggs! How can I extend the shelf life of my pesto? You can freeze it in an ice cube container or in small Tupperware containers. Please note however that freezing it can result in a change of texture and taste after thawing. This will not be an issue if you use it in cooking but I would not suggest using it as a dip. I personally leave it in the refrigerator after I have sealed the jars for up to 6 months. Once opened, consume within 2 weeks. 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. Be well and keep on cooking, Margaret x Dairy-Free Basil Pesto Makes 2 jars 200g fresh basil leaves (4 packed cups) 130ml olive oil (½ cup) 2-3 garlic cloves 100g pine nuts (¾ cup) 50g cashews (¼ cup) Zest of 1 lemon 60ml freshly squeezed lemon juice (¼ cup) 50g hemp seeds (¼ cup) 1 teaspoon sea salt 1. Add to a food processor the pine nuts, cashews, garlic, and lemon zest. Blend on high until loose paste forms (about 20 seconds). 2. Add lemon juice, salt, and basil leaves. Pulse until the leaves have broken down and combined with the nuts. Remove lid and scrape down sides as needed. 3. Place lid back on and add olive oil, drizzling in while the machine is still on. Scrape down the sides of the food processor if needed. 4. Add into the pesto mixture the hemp seeds and combine them with a spatula. Do not process or pulse blend the hemp seeds as you want to keep these whole as they resemble the texture of parmesan. 5. Serve on 2 plates and garnish with fresh basil leaves, pine nuts, lemon zest, and olive oil. 6. Alternatively store in 2 sterilized jars and completely cover with olive oil before sealing the jars. The layer of oil preserves the pesto. Store in the refrigerator for up to 6 months. Once opened consume within 2 weeks. Note: The recipe can be halved or doubled in quantities #pesto #basil #basilpesto #dairyfree #dairyfreepesto #dairyfreeglutenfree

These Greek Biscotti (Paximadia) are twice-baked for extra crunch. They are also lower in carbs and lower in sugar making them the perfect afternoon treat or special gift (especially for Christmas that is coming up), for family and friends. I have used a combination of flour and almond flour plus pistachios and dried cranberries for the perfect fruity addition. I hope you enjoy this recipe as much as we do! When you try traditional paximadia, made from scratch, it will blow your mind. They are absolutely delicious and best eaten dunked in coffee or tea. Some may say they are similar to biscotti but what makes them quite different is they are usually less sweet, more crunchy, and baked twice. Many recipes add almonds, some use anisette, some with cinnamon. You may also see them with baked sesame seeds sprinkled over the top. There are many versions of paximadia, and it all depends upon your family’s recipe. Here I have not shared my mum's traditional recipe but instead my personal, gluten-free, less sugar and lower in carbs recipe. It is my go-to recipe when I want to have a sweet treat with my afternoon tea (or even my morning coffee) that is perfectly just right. Before we get to the details of the recipe, here are a few tips and options for you, and be sure to watch my video below to see how easy it is to make! TIPS AND VARIATIONS: Can I use traditional sugar and flour in this recipe? Yes you can. The result will be similar. It will be a little less crumbly but the flavour and end result will be the same. Do I need to use baking paper to roll the log? Yes, especially if you are using gluten-free flour. This helps the dough stay together. Does the dough need to cool after the first baking? Definitely! Due to the use of almond flour, be patient and allow the log to cool as slicing too soon will cause the pieces to crumble. Also, make sure you are using a thin serrated knife. Can I swap ingredients or make changes? Unfortunately, I can not guarantee the paximadia will stay together if you swap eggs for vegan eggs or coconut oil for butter. I always encourage you to experiment but I can not inform you whether it will work out as I have not tried it before. Can I leave out the nuts or dried fruit and swap with something else? Yes, You can leave them out entirely or swap them for sultanas and crushed walnuts or finely chopped apricots and crushed almonds. 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. Be well and keep on cooking, Margaret x Cranberry and Pistachio Greek Biscotti Prep: 15 minutes Cooking:50 min Cooling: 1 hour + Makes: 30 biscotti 200g or 1 ½ cups self-raising flour, sifted (gluten-free), optional to use wheat flour 180g or 1 ½ cups almond flour 100g or 1/3 cup Monk Fruit Sugar or Coconut Sugar (optional to use caster sugar) 70g Dried Cranberries (I used Ocean Spray Craisins 50% Less Sugar Dried Cranberries) 70g Pistachios, roughly chopped 3 eggs, whisked 60g or 3 tablespoons coconut oil, measured solid 1 teaspoon vanilla extract Optional Chocolate Dipped 200g Dark Chocolate (dairy free optional) Sea salt flakes 1. Preheat the oven to 170C fan-forced. Line a baking sheet with baking paper. 2. In a bowl and using a spatula combine the flour, almond flour, and monk fruit sugar. Then add the whisked eggs, vanilla, and melted coconut oil. Bring it together until it forms a soft dough. Finally, add in the cranberries and pistachios and using your hands gently kneed until they are combined well in the dough. 3. Separate the dough into two and form two flattened logs. It may be helpful to do this on a sheet of baking paper and fold the baking paper over the dough to use it in assisting to roll the dough into shape. Each log should be approximately 18cm long x 7cm wide x 2cm high. 4. Gently mark with a knife each slice of biscotti on the log making sure you only mark and do not cut more than one-fifth of the way in. The mark should be made every 1.5cm apart. Do not slice closer as the biscuits will be too crumbly to slice once cooked. Bake in preheated oven for 30 minutes. 5. Turn the oven off, remove the tray from the oven and allow the loaf to cool for 30 minutes. Then using a sharp knife, carefully slice the loaf into the individual biscotti. Hold the biscotti piece you are slicing at each end with your fingertips to keep it from crumbling whilst slicing. Handle the slices with care. 6. Place them onto the baking tray once again and bake at 160C fan-forced preheated oven for 20 minutes, carefully flipping them over halfway through. 7. Once this is done, turn off the oven, leave the tray in the oven and allow them to cool in there for an hour. This is the process that makes them crispy. Then remove from oven. 8. Once they are completely cool, then dip each biscotti halfway into melted chocolate, allowing excess to drip odd. Place on baking / waxed paper until set. Optional to sprinkle a little sea salt flakes. Store in an air-tight container for up to 2 weeks. Note: Chocolate can be melted in a microwave or on the stove in a heat-proof bowl that fits over a pot with boiling water. #glutenfreepaximadia #glutenfreebiscotti #glutenfreebiscuits #glutenfreebaking #greekbiscuits

My one-pan Chicken Provençal recipe may be a healthier take on a French classic but has just as much flavour and taste as the original. With fresh herbs, olives, cherry tomatoes and artichokes, you will find the flavours bold yet delicate and slightly sweet. If you are anything like me, you're looking for healthier ways to make classic dishes. I love to recreate them by adding my own twist which always includes plenty of herbs in order to get the flavours and taste I need. Well, this is one of those recipes and it is everything you want in a mid weeknight dinner. Just serve it with crusty bread and a good amount of finely chopped parsley over the top and you've got a dish that will transport you to a little charming village in the South of France. Before we get to the recipe, here are a few tips and options for you, and be sure to watch my video below to see how easy it is to make! Enjoy! Helpful Tips: What can I serve this with? This is a fantastic meal to serve with orzo, potatoes, rice or even quinoa but I must say that crusty bread is my personal favourite. What if I don't like artichokes? Why not try kohlrabi, asparagus or the humble potato. You just may need to cut it to a size that will cook in the time allocated, alternatively cook separate and add to the meal. Can I use canned tomatoes? You sure can. Can I use dried herbs? You can always substitute fresh for dried and vice versa, however, I love the aroma and taste of the fresh herbs created in this meal. 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. Be Well, Margaret x Chicken Provençal with Olives and Artichokes Serves 4-6 Prep: 10 minutes Cook Time: 30 minutes 1kg thigh fillets (approx 8 The Bare Bird fillets) 350g artichoke hearts, in a jar ready to use 4 garlic cloves, finely chopped 3 green onions, finely sliced 4 tablespoons extra virgin olive oil 250g punnet cherry or grape tomatoes, halved ½ cup green or mixed olives pitted and coarsely chopped ½ cup chicken stock ½ cup white wine 2 springs fresh rosemary, 4 springs fresh thyme, stems removed Lemon wedges for serving Crusty Bread and Parsley for serving Sea salt and freshly ground pepper 1. Preheat oven 200C fan-forced. 2. Season chicken thigh pieces with plenty of sea salt and pepper and add to a pan that can also be transferred to the oven. Drizzle the oil and sear for 5 minutes on each side or until golden. Remove from pan. 3. Add the olives, green onions and garlic and cook for 1 minute stirring continuously, then add the stock and wine and cook for a further 2 minutes. 4. Return the chicken and its juices to the pan along with the tomatoes, artichokes, rosemary and thyme. Season to taste. 5. Place into the oven for 15-20 minutes. Remove rosemary and thyme stems leaving behind any leaves that have fallen off. 6. Squeeze the juice of 1 lemon and serve with crusty bread. Garnish with plenty of finely chopped fresh parsley. #chicken #chickenprovencal #frenchcooking #chickenandartichokes #dinnerideas

Full of bright fresh flavours, this rustic Chicken and Chickpeas with Broccolini, is a one-pot, gluten-free clever recipe that allows each flavour to shine. It is a great meal all year round that gives you true food comfort in less than 45 minutes. Flavourful chicken, nutty chickpeas, nutritious vegetables and a pop of pesto flavour is what it's all about. Let's begin! Marrying together chicken, chickpeas, broccolini, potatoes and peas is not only delicious but also a hearty, nutritious, gluten-free and fuss-free meal. It's a perfect one-pot mid-week dinner and simple enough to make as part of your weekly meal prep. Watch How to Make It Helpful Tips Chicken - Leaner chicken pieces can be used including chicken breast or for bone-in pieces, drumsticks work well also. Keep in mind, that drumsticks will need a longer cooking time. Beans - Swap the chickpeas for any white beans including black-eyed beans or cannellini beans. Vegetables - Swap broccolini for broccoli florets or even cauliflower florets. Though the flavour will change, it will still be delicious. What to Serve it With? This One-Pot Chicken and Chickpeas with Broccolini can be served as it is and does not need any side dish, however, it pairs perfectly with bread to mop up the juices, my Stovetop Rice or with my Quinoa. Other Chicken or One-Pot Recipes Yoghurt Braised Chicken with Chickpea Salad 15-minute Satay Chicken Creamy Ravioli Soup One-Pot Chinese Chicken and Rice One-Pot Creamy Lasagna One-Pot Chicken and Chickpeas with Broccolini, gluten-free Serves 4 Prep Time: 10 minutes Cooking Time: 40-45 minutes INGREDIENTS 8 Chicken Thighs (If you're in Australia, try The Bare Bird) ½ cup gluten-free plain all-purpose flour 1 leek, finely sliced 6-8 baby white potatoes, cut in half 4 tablespoons extra virgin olive oil 450ml chicken broth or stock 150ml white wine 400g can organic chickpeas, drained 150g baby peas 100g English spinach or mustard greens, finely cut 200g broccolini, cut into segments 2 tablespoons Basil Pesto 1/4 cup of fresh mint leaves, finely chopped Sea salt and freshly ground pepper INSTRUCTIONS 1. Prepare the chicken: Pat dry, then season the chicken with sea salt and pepper, and then toss it in the flour. Set aside. 2. Fry the chicken: Heat the oil in a large and wide pot and over medium heat sauté the leek until soft. Add the chicken and cook until golden on all sides. Pour in the wine and bring to a gentle boil. 3. Add the potatoes and chickpeas and cook: Next add in the chicken broth, potatoes, and chickpeas, cover, and bring to a gentle simmer. Cook for 15 minutes. 4. Add the remaining ingredients and cook: Add the pesto and peas in and among the chicken, and place over the top the greens and broccolini. Season well, cover with the pot lid and simmer for a further 7-10 minutes. 5. Serve: Distribute between shallow bowls and garnish with mint leaves. Serve with warm bread, rice, quinoa or simple on its own. Enjoy! Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

Miso Honey Chicken with Pickled Cucumber is easy to make, the perfect balance of sweet and salty and finger-licking good! One of my favourite ingredients in my pantry is miso. It is a ground soybean paste that has a deep savoury - salty-sweet and toasty flavour. In other words, it is flavoursome! I have chosen yellow miso as it is the most balanced (white miso is sweeter and red miso is saltier) and I have chosen to pair the chicken with a pickled cucumber salad to give the meal freshness and crunch. Before we get to the recipe, here are a few tips and options for you and be sure to watch my video below to see how easy it is to make! Enjoy! Helpful Tips Can I use other pieces of chicken? Yes. I have tried this recipe with chicken wings and drumsticks and they are so delicious and work well. Just keep in mind with each chosen, you will need to adapt the cooking time. Can I substitute miso paste for something else? If you have soybean allergies or simply do not like the flavour, you can combine tahini and Coconut Aminos. Marinate Suggestions: The longer you marinate the chicken, the better. It allows the flavours to infuse into the chicken and tenderises as well. Ideally, I would marinate for 3-4 hours. What can I do with leftovers? Whether it be leftovers or on the day you cook this meal, we love to grab crusty bread rolls and add the chicken (sliced into strips) and the cucumber pickle into the bread rolls with some mayonnaise. It's our own version of Banh Mi. It's a must and I guarantee you'll love it. 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. Be Well, Margaret x Miso Honey Chicken with Pickled Cucumber Serves 4 Prep Time: 20 minutes Cooking TIme: 20 minutes Chicken and Marinade: 8 Chicken Thigh Fillets (I love using The Bare Bird) 4 garlic cloves, finely chopped 2 tablespoons honey 2 tablespoons yellow miso paste 2 tablespoons soy sauce (Chang's Asian Food has a Kecap Manis Sauce that is sweet and so good in place of a traditional soy sauce especially if you like it a little sweeter ;)) 2 tablespoons sesame oil 3 cm piece fresh ginger, minced Juice of 1 lemon Freshly ground pepper Pickled Cucumber Salad: 1 telegraph cucumber, thinly sliced 1 tablespoon toasted sesame seeds 1 small red onion, very thinly sliced ¼ cup rice vinegar ½ teaspoon sea salt 1 teaspoon caster sugar A handful of fresh coriander leaves Garnish: Mint, Coriander Leaves, Chilli, Toasted Sesame Seeds 1. In a bowl, combine the marinade ingredients and then add the chicken thigh fillets. Coat well and cover. Place in fridge and marinate for 20 minutes. 2. In the meantime, prepare the pickled cucumber. Slice the cucumbers, preferably with a mandoline then gently toss all the ingredients together until everything is evenly coated. Cover and place in refrigerator until ready to serve. Toss again before serving. 3. Remove chicken from marinade and place onto hot barbecue for 8 minutes on each side or until caramelized and cooked through. Brush the charred pieces with the marinade as they cook. 4. Place the chicken onto a serving platter and garnish it with fresh mint leaves, coriander, chilli, and sesame seeds. Serve alongside pickled cucumber salad. #misohoneychicken #misochicken #honeychicken #miso #chicken #asianrecipes #chickendinner

This Chicken Celeriac and Leek Lattice Pie is a modern take on a traditional recipe. It is a real crowd pleaser and the centerpiece at any dinner gathering, whether you are entertaining friends or feeding family. Succulent chicken pieces, the subtle celery-like flavour with nutty undertones of the celeriac and the sweetness of leeks makes this pie what comfort food is all about. Let's not forget the buttery puff pastry that is, in itself, a temptation to any food lover. Even when the weather starts to warm up, you just can't go past a good pie, so why not grab the last of the winter produce and make this for your family and friends this week. This dish is just so beautiful that when you take it out of the oven, you feel warm and comforted. Helpful Tips Adding extra ingredients - The addition of carrots, bacon or even both would make an even more flavourful recipe. I have also added small diced pieces of potato and it made it even thicker and creamier. Why not give it a go! Swapping Celeriac and Leeks - If you do not like leeks then add the equivalent amount of brown onions plus two green onions in its place. Similarly, if you are not a fan of celeriac, then add 250g in potatoes, one celery stick finely sliced and one small carrot grated. Dairy-Free Option - You can replace the dairy cream with 250ml of your milk of choice + 1 tablespoon dairy-free butter. Serving - Serve your pie with a green salad, steamed vegetables or even mashed potatoes! 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. Be Well, Margaret x Serves 4 -5 Prep Time: 15 minutes Cooking Time: 1 hour 800g-900g Chicken Thigh Fillets (I love using The Bare Bird) 300ml fresh cream 100g gluten-free plain flour plus 2 teaspoons of corn flour 300g celeriac, grated 2 large leeks, trimmed, quartered, and sliced 1 litre Chicken stock 1 teaspoon ground garlic or garlic granules ¼ cup fresh thyme leaves stalk removed ½ cup fresh parsley leaves, finely chopped 50g butter (dairy-free option) Zest of 1 large lemon 4 Puff Pastry Sheets (gluten-free) 1 egg lightly beaten 1. Add chicken thigh fillets to chicken stock and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Remove chicken and using two forks roughly shred into chunky pieces or using a knife, dice into chunky pieces. Set aside the stock for later as you will only need half the amount of stock for the pie. 2. Melt the butter in a saucepan and add the leeks. Cook gently for 2 minutes until softened. Stir in the flour, the chicken stock (half of what was used to cook the chicken), and cream and cook for a further minute, stirring continuously. 3. Now add the celeriac, thyme, parsley, garlic, lemon zest and chicken pieces. Season with plenty of salt and pepper and cook over high heat for a further 3 minutes to thicken the sauce. 4. Preheat the oven to 180C fan-forced. Grease a pie dish 30cm in diameter and place the first pastry sheet (You may need to add a second pastry sheet if it does not cover the entire base and sides of the pie dish). Pour into the pie dish the chicken filling. 5. Cut the remaining pastry sheets into long strips. Brush the lip of the pie dish with a little of the beaten egg, then press down a strip of pastry around the edge to cover it. Brush the pastry with more egg, then weave the other pastry strips under and over each other, pressing down at the edges to make a lattice effect. 6. Brush the pastry lattice all over with the remaining egg and bake for 50 minutes, until the pie filling is bubbling and the pastry is golden. 7. Allow cooling 15 minutes before serving.

Pears are still in season and what better way to celebrate this delicious fruit than with cinnamon and some added sweetness. My Cinnamon Baked Pears are just that – sweet and delicious and a shortcut way to eating a pear tart. This recipe makes a perfect breakfast, snack, or dessert and it’s gluten, dairy, and refined sugar-free! I can describe my favourite thing about this dessert in two words – Pears and Cinnamon. If you find yourself at the supermarket you must grab some pears and cinnamon spice. It’s not only easy to put together but the perfect guilt-free reason to cook dessert and enjoy it too. No need for sugar as the pears are soft and sweet enough, the muesli crunchy enough and the cinnamon spicy and warm enough that there is no need for any other sugar or spice. Enjoy! Cinnamon Baked Pears Serves 4 Prep Time: 10 minutes Cooking Time: 40 minutes 4 ripe pears, halved and cored ¾ cup granola or muesli (gluten-free/dairy-free) 2 tablespoons almond butter or nut butter of choice 1 tablespoon water 1 teaspoon cinnamon spice 4 tablespoons maple syrup To serve: Natural, Vanilla Bean or Coconut Yogurt Organic Cinnamon Spice Honey 1. Preheat the oven to 160C fan-forced and line a tray with baking paper. 2. Prepare pears by cutting them in half and removing the core (use a spoon or melon baller) to create a hole for the granola mixture. Brush the tops and sides of the pears with half the maple syrup. 3. Combine the nut butter with the water and remaining maple syrup and microwave for 40 seconds to soften. Then combine the nut butter, cinnamon, and granola to create a paste. 4. Place pears onto a tray and evenly distribute granola mixture between the pears. Cover loosely with baking paper and bake for 45 minutes. 5. Serve warm over yogurt and with a drizzle of honey and an extra sprinkle of cinnamon. #bakedpears #cinnamon #healthydessert