This gluten-free and dairy-free Cheat's Aioli Dressing will take your food flavour to the next level! It combines gluten-free mayonnaise, lemon, garlic, extra virgin olive oil, and mustard to create the most delicious condiment you will ever taste. Watch How to Make It What to use with it? This Cheat's Aioli may not be made the traditional way, but it tastes just as good and can be used in the same way, and you can use it anywhere you would use mayonnaise! Here are some ideas: as a sandwich or toast spread as a fries, chips, boiled or baked potato dip, or topper as a vegetable dip add it to a potato salad or steamed vegetables drizzled over any meat that is boiled, baked, or barbecued spoon it over fritters, fish cakes, or meatballs Here are some recipes you can use Aioli with! Caribbean Spice Chicken Wings Chicken and Halloumi Tray Bake Greek Vegetable Bake Baked Salmon with Beans and Peas Tempura Vegetables Cheat’s Aioli Dressing Makes ½ cup of dressing INGREDIENTS ½ cup mayonnaise, gluten-free 1 garlic clove, minced or finely grated 1 tablespoon extra-virgin olive oil 1 tablespoon, of fresh lemon juice 1 tablespoon lemon zest 1 teaspoon Dijon mustard ¼ teaspoon sea salt ¼ teaspoon cracked pepper INSTRUCTIONS 1. Combine all the ingredients together in a bowl and whisk until smooth. 2. Place in a bowl or jar, cover well and refrigerate for 30 minutes before using. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

These easy-to-make gluten-free Tempura Vegetables are an assortment of vegetables that are lightly fried in a delicious and crispy coating. They make the perfect appetiser, side dish, or as part of a main meal. Let me show you how to make them. It always feels like a special treat when we make crispy fried vegetables, especially because they're one of the most popular mezes (tapas) in Greece. Often when ordering this appetiser in Greece, a minimal approach is taken and the vegetables are coated only in flour and then fried rather than dipping them into a batter. Either way, what's not to love about our favourite vegetables being fried into a crispy golden shell? Watch How to Make It Helpful Tips Keeping the Batter Cold A cold batter is one of the keys to making anything crispy when it is fried. Therefore, ice-cold water and a cold egg are added to the batter, and then gently whisked before placing into the fridge for about 10 minutes to further chill. In fact, you could measure the flour needed, and then add them to the fridge for an hour or so before combining it with the water and egg to further chill all the ingredients. Lumpy Batter Do not overwork the batter as it will create a heavier dough. Simply whisk until most of the lumps are combined but do not worry if all lumps are not broken down. The Oil needs to be HOT Firstly, the depth of the oil needs to be at least 2cm and the temperature about 170C / 350F. If you do not have a thermometer, you can tell by placing the tip of a wooden spoon into the oil. If small bubbles start dispersing around the spoon, then it is ready. Do not overcrowd the frying pan This is also vital for crispier results. As the cold batter is added to the frying pan, the temperature of the oil decreases leading to a less crispy batter. Adding too many vegetables and overcrowding reduces the temperature too much and makes it difficult to keep the oil hot. How to ReHeat the Tempura Vegetables This easy-to-make gluten-free Tempura Vegetables is perfect when served warm. If there are leftovers, add them to an air-tight container and reheat them the following day. Place them in a pre-heat oven (220°C fan forced / 240°C conventional oven / 374°F) and onto a lined baking tray. Bake for 4 or so minutes on each side and serve immediately. An air fryer is also a great option. Otherwise, try them cold as we have enjoyed them straight out of the refrigerator! How to Make Tempura Vegetables Make the Batter: Begin by making the tempura batter so it can be placed into the refrigerator for 10 minutes (not longer than 10 minutes). Prepare the Vegetables: In the meantime slice up all the vegetables. Heat the oil for 2-3 minutes prior to cooking. Dip and Cook: Dip 4 pieces of vegetables at a time into the tempura batter, shaking off excess, before adding them gently into the oil. Repeat until the frying pan is full but not overcrowded. Fry for approximately 2-3 minutes per side (eggplant may need longer). The tempura batter should stay a light golden rather than a deep golden brown. Drain: Transfer and drain the tempura vegetables onto a large tray (preferably a wire rack) that has paper towels over it, to absorb any excess oil. Serve: Serve on its own or alongside dipping sauces. Why not try my Cheat's Aioli Dressing as a dip? Other Appetiser Recipes: Big Mac Tacos Zucchini, Basil and Feta Fritters Halloumi with Honey and Thyme Whipped Feta and Falafel Board Vegetarian Meatballs All Appetisers Gluten-Free Tempura Vegetables (Crispy Fried Vegetables) Prep and Chill: 20 minutes Cook: 15 minutes Pieces approximately 50 Needed: Preferably a large frying pan 30cm INGREDIENTS Vegetables: 1 large red capsicum (bell peppers), sliced into 1cm thick strips 1 eggplant, sliced 5mm in round slices 4 small zucchinis, sliced 5mm lengthways PLUS choose one from the following 8 zucchini flowers or 8 button mushrooms (sliced in half) or 16 round or flat green beans Total slices of vegetables: 50+ pieces Tempura Batter: 150g (1 cup) gluten-free self-raising flour 80g (½ cup) white rice flour 400ml (1 ½ cups) ice-cold water 1 jumbo egg (70g) from the fridge (not at room temperature ) 1 teaspoon sea salt Cooking oil (sunflower oil, light avocado oil or olive oil) Dips to serve alongside: Tsatsiki Dip Cheat's Aioli Dip Chipotle Dip INSTRUCTIONS 1. Prepare the tempura batter. Add self-raising flour and rice flour into a wide bowl and mix. Next, pour in the cold water and whisk to combine. Finally, add the egg and continue mixing until the batter is smooth. Place into the refrigerator for 10 minutes. 2. In the meantime, prepare the vegetables. Begin by slicing the zucchini, capsicum, and last the eggplant. Also, prepare your fourth optional choice of vegetable. 3. Heat the cooking oil in a wide base frying pan (making sure the depth of the oil is 2cm in the frying pan). 4. Dip each vegetable into the tempura batter, gently shake off any excess batter and carefully place into the frying pan. Do not overcrowd the pan or the oil temperature will drop and not allow the batter to be extra crispy. Fry until golden and then turn over to fry the opposite side. Cooking will take approximately 2 minutes per side (eggplant may need longer). 5. Remove from the oil and drain on a paper towel. Repeat with remaining vegetables and batter. If the pan needs more oil, simply top it up and heat before continuing to cook. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This gluten-free, slow cooker, Chipotle Pulled Chicken is so juicy and full of flavour that you will want to eat it straight out of the pot! It is also versatile and can go with any side dish including rice, baked potatoes or steamed vegetables - the possibilities are endless. Today, however, we are serving it with the freshest and most aromatic Avocado and Corn Salsa wrapped up in warm toasted tortillas! Mexican Food always is a winner in our household as we love the smokey flavours and warming spices that never get old. Maybe it's the combination of smokey, spicy and sweet that makes us go back for more. Either way, we know you will love it as much as we do. Helpful Tips Slow Cooker: If you do not have a slow cooker, this recipe works just as well on the stovetop. You will just need to keep an eye on it and may need to add some liquid if it gets too thick in case it catches to the bottom of the pot. It will be easy to tell when it is ready as when you try shredding it, the chicken pulls apart. Extra toppings: Add sour cream or shredded lettuce to your tortillas for extra bulk! Vegetarian Options: You can replace the chicken with a combination of Jackfruit and mushrooms and reduce the cooking time to half. Other Chicken Recipes Caribbean Spice Chicken Wings 15-minute Satay Chicken One-pot Creamy Chicken Lasagna Chicken Provençal All Other Chicken Recipes Watch How to Make It Chipotle Pulled Chicken with Avocado and Corn Salsa Makes 12 large tortillas, gluten-free Prep: 15 minutes Cooking: 3.5 hours INGREDIENTS Chicken 4 Chicken Breasts (I used The Bare Bird Chicken and they cook perfectly every time) 400g can diced tomatoes 200g jar ready-made mild salsa sauce, gluten-free 2 tablespoons extra virgin olive oil 2 tablespoon apple cider vinegar 3 tablespoons smoky chipotle seasoning, gluten-free 1 tsp salt and pepper 1 tablespoon sugar Juice of 1 lime Tortillas, gluten-free Avocado and Corn Salsa: 2 fresh corn cobs or can 1 punnet cherry tomatoes, quartered 1 small red onion, diced ½ red capsicum, deseeded and chopped 2 avocados, stoned, peeled and chopped 2 garlic cloves, minced Juice of 1 lime Handful of coriander, roughly chopped Sea salt and pepper INSTRUCTIONS 1. Turn onto high the slow cooker and add the diced tomatoes, salsa, oil, apple cider vinegar, chipotle seasoning, and sugar. Combine well. 2. Season the chicken with sea salt and pepper and submerge it into the sauce. 3. Cover with the lid and cook on high heat for 3 hours or over low heat for 6 hours (depending on your slow cooker). 4. Gently shred the chicken with a fork and knife. Cover again and cook for a further 20 minutes. 5. Once cooked, turn off the slow cooker and squeeze lime juice over the chicken and prepare Avocado and Corn Salsa. 6. If using fresh corn either BBQ till charred or boil until tend. Cut corn off the cob and put it in a large serving bowl. Alternatively, if using canned corn, rinse under cold water and strain. 7. Add the tomatoes, onion, red capsicum, avocado, garlic, coriander, lime juice, and seasoning, and combine well. 8. Place chipotle-pulled chicken onto the tortillas, then top with salsa, and enjoy! TIP! Use any leftover pulled chicken in a Burrito Bowl for lunch the next day. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This Caribbean Spice Seasoning, that's gluten-free, perfectly savoury, has a depth of flavour, and just the right amount of spice. It pairs perfectly with my Air Fryer Chicken Wings recipe and goes well with barbecued prawns or squid. It's versatile, packed with aromatics, and adds dimension to any dish. What can I use this Caribbean Spice Seasoning on? There are so many ways to use this seasoning. Below are some recommendations: chicken prawns or squid white fish pork cauliflower Watch How to Make It Recipe to use with my Caribbean Spice Seasoning Caribbean Spice Chicken Wings Caribbean Spice Seasoning, gluten-free Makes ¼ cup of spice mix Stores for 6 months in an airtight glass jar INGREDIENTS 4 teaspoons sea salt 4 teaspoons paprika 2 teaspoon garlic powder 2 teaspoon onion powder 2 teaspoon oregano 1 teaspoon ground pepper 1 teaspoon turmeric 1 teaspoon cayenne or chilli (add extra for a little more of a kick!) INSTRUCTIONS 1. Add the ingredients to a jar, and shake to combine well. 2. Use generously with chicken, pork, or beef. 3. Store in a sealed air-tight jar. PLEASE NOTE: If the spice clumps over time, it is because it is natural and there is no anti-caking agent or a large amount of salt. Just shake it or use a fork to break it up. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This easy and quick-to-make gluten-free Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing features rice noodles, fresh crunchy vegetables, aromatic herbs, and juicy tender beef steak. The Nuoc Cham dressing is a combination of salty and sweet with a touch of spice. It's the perfect light meal, an easy meal prep idea, or as part of a dinner party menu. Let's begin! What is Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing uses thin rice noodles, raw salad ingredients, and a traditional Vietnamese dressing to create a fresh, light, and flavourful noodle salad. No cooking is required for the salad, other than searing the tender and flavour-packed steak for a few minutes. A Nuoc Cham sauce is made and this is a thin sauce that combines the 4 human tastes, including sweet, salty, sour, and spicy. It. Is. DELICIOUS. Watch How to Make It How do you make Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing These are the steps taken to cook the vermicelli noodles, and steak, and prepare the dressing. First, make sure you have all your ingredients prepared and in front of you. 1. Prepare the Steak: Begin by combining the beef marinade ingredients, then add the steaks whole and allow to marinate for 15 minutes. 2. Soak the Noodles: While the steak is marinating, soak the noodles in boiling water for 5 or so minutes (according to packet instructions), rinse under cold water, drain, and set aside. 3. Begin slicing the Salad Vegetables: slice the cucumber, onion, and carrot and rinse the bean sprouts. 4. Cook, Rest, and Slice the Steak: Grill in a pan or fry over high heat the steak until seared on both sides. Allow to rest and then thinly slice. 5. Nuoc Cham: Combine the dressing ingredients. 6. Bring it together: Serve on a wide platter or in individual bowls. First place the noodles, and top with the steak, salad vegetables, herbs, and nuoc cham dressing. Helpful Tips Can I use Chicken, Pork, or Lamb instead of Beef? Yes, the Nuoc Cham Dressing pairs well with chicken, pork or lamb and therefore can be swapped. Please be aware that the cooking time will vary. What other Noodles can I use for this recipe? Vermicelli Rice Noodles suit this recipe best, however, a thicker rice noodle would also work well. We sometimes use these Pad Thai Rice Noodles Can I cook the ingredients the day before? This recipe is a perfect meal prep recipe and therefore can be made in advance. I would only suggest dressing the salad just before serving and therefore keeping the nuoc cham dressing in a separate container. Meal Prep It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in an air-tight container and microwave it. Storing and Meal Prep I always make a double batch of this gluten-free Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing as it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers and heat in the microwave. Other Salad Recipes Mexican Quinoa Salad Greek Salad Mediterranean Vegetables with Black Eyed Beans Crispy Noodle Salad with Quinoa BBQ Prawn Caesar Salad Greek Potato Salad with Purslane Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Serves 4 Prep 20 minutes Cook 10 minutes INGREDIENTS Beef: 2 x 200g Beef Rump Medallion Steak 2 tablespoons Chang’s Tamari Light Soy Sauce* gluten-free 1 tablespoon Chang’s Fish Sauce* gluten-free 1 tablespoon Chang’s Sesame Oil* 1 tablespoon rice vinegar Sea salt and pepper Cooking oil Chang’s Nuoc Cham Sauce: 1 long red chilli, deseeded and finely sliced 2 cloves garlic, minced 2 tablespoons white caster sugar 2 tablespoons Chang’s Fish Sauce* gluten-free 2 tablespoons Chang’s Tamari Light Soy Sauce* gluten-free 3 tablespoons freshly squeezed lime juice ¼ cup water Salad: 1 packet of Chang’s Rice Vermicelli Noodles, cooked and drained according to packet instructions 1 red onion, thinly sliced 1 Lebanese cucumber, thinly sliced 1 large carrot, sliced into sticks / julienned 2 cups bean sprouts 1 cup Mint and Thai basil leaves INSTRUCTIONS 1. Combine in a bowl Chang’s Tamari Soy Sauce, Fish Sauce, Sesame Oil, and a pinch of salt and pepper. Place the steaks into the bowl and marinate for 15 minutes at room temperature. 2. In the meantime, prepare the salad ingredients and rice vermicelli noodles and set aside. 3. Next add to a bowl the ingredients for Chang’s Nuoc Cham Sauce and combine well. 4. By this time, the steak is ready. Heat in a frying pan or grilled skillet with 2 tablespoons of cooking oil. Once hot, place the beef into the pan and cook for 4 minutes per side over medium-high heat. Once cooked, remove from stove and set aside to rest for 5 minutes before thinly slicing. 5. Bring it all together. Begin by adding the noodles to a large serving platter, or divide between 4 dinner bowls. Arrange the cucumber, carrot, onion, and bean sprouts on top of the noodles, and then add the steak and herbs. 6. Drizzle over the top Chang’s Nuoc Cham Sauce. Serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube * Chang's Asian Food is a third-generation Australian-owned family business with a large range of gluten-free noodles and sauces. The combination of being Australian-owned and coeliac-safe makes me highly recommend this company for Asian cooking in Australia. This is not a sponsored ad. Recipe and Photography Margaret Pahos for @CreateCookShare

This Hidden Vegetable Pasta Soup is rustic, warming, and indulgent yet super healthy and so good for you. It has a beautiful rich flavour and colour and a creamy texture due to the pureed vegetables and silky gluten-free pasta. And though you may think this soup is only for little ones, think again as time and time again I have my husband asking me to make this on repeat. Furthermore, with a busy working week, this soup is the perfect meal prep and lunch on the go in a thermos. Let's begin! Why Make this Hidden Vegetable Pasta Soup? Picky Eaters If you have picky eaters at home, then this soup is especially for you! Filled with the goodness of hidden vegetables, the little ones won't know they're hidden in there. Meal Prep It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in glass jars or liquid-tight containers and microwave it or heat it up at home and take it in a thermos to work or school. Cooking on a Budget As the ingredients are simple and common, this is a budget-friendly recipe. In fact, you probably have most of these items in your refrigerator and pantry already. One-Pot Recipe Who doesn't love a gluten-free one-pot recipe? It's easy to make and easy to clean up, while still providing the same nutritional value as a normal dinner that would take longer to cook. Watch How to Make It Helpful Tips Using an Immersion Blender or Food Processor If you do not own an immersion blender, then cut the vegetables into large pieces so that you can remove them with a soup ladle and blitz them in a food processor or Nutri Bullet. Make sure you add a few ladles of the stock as well to assist with the pureeing. Using Gluten-Free Pasta As gluten-free pasta tends to stick together, make sure you stir the pasta for a few minutes to prevent this when initially adding it to the vegetable broth. My Soup is too thick! If the soup ends up being too thick, simply add more boiling water. Do not add cold or tap water. If the soup is too watery, once cooked, remove it from heat, cover it with a lid, and allow sitting for 10 minutes. The pasta plumps up and thickens the soup. Make it Dairy-Free and Vegan This soup is naturally dairy-free and vegan unless you add parmesan cheese. Storing and Meal Prep I always make a double batch of this gluten-free Hidden Vegetable Pasta Soup as we love leftovers and it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into liquid-tight containers or glass jars and heat in the microwave. Other Soup Recipes Minestrone Soup with Butter Beans, gluten-free Chicken and Rice Healing Soup, gluten-free Hearty Lentil Soup, gluten-free Noodle Soup with Coconut, Ginger, and Turmeric, gluten-free All other Soup Recipes Hidden Vegetable Pasta Soup Serves 4 Prep 10 minutes Cook 30 minutes INGREDIENTS 250g (2 cups) small or short pasta, gluten-free (stelline, orzo, elbows) 8 cups of water (may vary depending on the pasta and absorption) ¼ cup extra virgin olive oil 2 tablespoons tomato paste 1 large brown onion, chopped 1 large carrot, chopped 2 celery sticks, strings peeled and chopped 1 red capsicum, chopped 4 garlic cloves 2 tablespoons sea salt 1 teaspoon pepper Handful of fresh parsley (optional) Finely grated parmesan cheese (dairy-free option) INSTRUCTIONS 1. Fill a pot with water and whilst that is coming to a boil, chop up the onion, carrot, celery, and capsicum. Once boiling, add the vegetables to the pot, including the garlic, and season with sea salt. Cover to cook and simmer for 15-20 minutes or until the vegetables have softened. 2. Using an immersion blender, puree the vegetables in the pot, which creates the ‘hidden veggies’ in the soup and add in the pasta, the tomato paste, and the extra virgin olive oil. Cook for a further 10 minutes or until the pasta has cooked and the soup has thickened. If the soup is too thick, add more boiling water to reach desired thickness. 3. Serve in bowls and garnish with fresh parsley, a drizzle of extra virgin olive oil, freshly cracked pepper, and finely grated parmesan cheese. Stir through and enjoy! MEAL PREP MEAL Allow to cool and divide between 4-5 microwave-safe containers or glass jars. Optional to top with parmesan cheese. Store in refrigerator for up to a week. To heat, microwave for 3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This Lamb Steak with Eggplant and Potatoes is the perfect gluten-free one-tray baked dinner. Succulent steaks are paired with soft eggplant and crispy potatoes and then topped off with juicy truss tomatoes and creamy feta. It's easy enough for a weeknight dinner or as a meal prep idea yet flavourful to serve to guests on the weekend. It's a healthy, all-in-one dinner that requires only a few minutes to prepare, so come join me in making this fuss-free recipe! Why you'll love this Lamb Steak with Eggplant and Potatoes Lamb Steaks Lamb Steaks are not commonly used and yet they are versatile, healthy and so easy to cook with. They contain iron, zinc, and B12, they taste amazing and give you a boost of energy! Eggplant, Potatoes and the Flavour Combination If I had to layer these ingredients it actually gives you the flavours of a Greek Mousaka. Potatoes, eggplant, and lamb mince. It was a no-brainer why I chose these specific vegetables. One-Tray Recipe You'll love that this recipe is a one-tray meal, which means minimal mess, minimal cooking and minimal clean-up. Meal Prep It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in an air-tight container and microwave it. Watch How to Make It Helpful Tips Cooking the Lamb As lamb leg steaks can be overcooked and turn tough, you want to make sure the steaks are around 2cm thick, otherwise, if thin, reduce the cooking time by baking the vegetables for 10 minutes first and then adding the steaks. Slicing the Eggplant and Potatoes Make sure the vegetables are cut into finger-thick wedges and sticks, otherwise, they will not cook in time. Dairy Free Even though I suggest adding feta and serving it with tzatziki, I have actually used dairy-free feta and made tzatziki using vegan Greek-style yoghurt. It turns out perfect. Serve it with Tzatziki Here is the recipe for my Greek Tzatziki and for dairy-free simply use vegan Greek-style yoghurt. Storing and Meal Prep I always make a double batch of this gluten-free lamb steak with eggplant as we love leftovers and it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers and heat in the microwave. Other Tray Bake Recipes Chicken and Halloumi Tray Bake, gluten-free Steak'n'Chips Tray Bake, gluten-free Artichokes with Peas and Potatoes, gluten-free Lemon and Garlic Butter Fish, gluten-free Crispy Gnocchi Tray Bake, gluten-free Juicy Beef Kafta with Baked Potatoes, gluten-free Lamb Steak with Eggplant and Potatoes, gluten-free Serves 4 Prep 10 minutes Cook 40 minutes INGREDIENTS For the Lamb: 4-6 (approx. 600g) Lamb Leg Steaks 2 tablespoons extra virgin olive oil 2 tablespoons American or Dijon mustard 1 tablespoon dried Greek oregano 2 large ground cloves, thinly sliced Generous seasoning of sea salt and cracked pepper 1 large lemon, sliced into wheels For the Vegetables: 80ml (1/3 cup) extra virgin olive oil 1 globe eggplant, cut into sticks 8 small white potatoes, cut into sticks 2 springs of rosemary, leaves removed 2 teaspoons dried Greek oregano 1 teaspoon ground garlic Generous seasoning of sea salt and cracked pepper To Serve: 250g baby truss tomatoes 150g Greek feta, crumbled Tzatziki INSTRUCTIONS 1. Preheat the oven to 210°C fan forced / 230°C conventional oven / 450°F and line a baking tray with a large sheet of baking paper, making sure it’s a little longer and wider than the tray. 2. Slice and prepare the eggplant and potatoes, and place them into a large bowl. Sprinkle the rosemary, oregano, garlic, sea salt and pepper and drizzle the extra virgin olive oil. Toss to evenly coat. Spread the eggplant and potatoes onto the tray. 3. In the same bowl, add the lamb steaks, herbs, garlic, oil and mustard. Combine well, making sure the steaks are well coated. Place the lamb steaks on top of the vegetables. Then place a slice of lemon on top of each lamb steak. 4. Place another piece of baking paper over the food and start folding it to create a pocket. Start with a corner. Place the bottom paper up and over the top paper, by creasing the corner up and over the overlapping paper. Overlap each fold, and tuck one inside the other creating a ‘pocket’. 5. Place the tray into the oven and bake for 30 minutes. Then take it out of the oven, and carefully remove the top sheet of baking paper. Add the baby truss tomatoes and cook for a further 5-7 minutes so the lamb steaks can now brown a little (careful not to overcook as it will dry them). 6. Once cooked, garnish with crumbled feta and parsley and drizzle more extra virgin olive oil. Serve immediately alongside my tzatziki. MEAL PREP MEAL Allow to cool and divide between 4 microwave-safe containers. Optional to top with feta cheese. Store in refrigerator for up to a week. To heat, microwave for 3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

If you love pasta dishes, then you'll love my One Pot Creamy (and super cheesy) Lasagna. It's the easiest way to make lasagna, only takes 30 minutes to cook and using chicken gives it a healthy makeover! It's not only simple to make and delicious, but the perfect weeknight dinner. Classic and traditional lasagna is one of our most loved food and the ultimate comfort meal but we just don't have the time to bring it together on a weeknight. Thankfully my One Pot Creamy Lasagna gives us all the flavours of traditional lasagna with a quarter of the cooking! FYI: Even though it's becoming a bit of a trend amongst foodies these days, the very first time I had seen a one-pot lasagna was many years ago by the lovely Martha Stewart. In honour of the orginal, here is the link, in case you would like to view the video: https://www.marthastewart.com/338181/three-cheese-skillet-lasagna What is a One Pot Lasagna? Firstly let us distinguish the difference between lasagna and lasagne. Lasagne (with an 'e') refers to the lasagne pasta sheets and lasagna refers to the composition of the dish (layered sheets of lasagne). It also depends on where you are in the world, as Americans prefer 'lasagna' and the British prefer to spell it as 'lasagne'. It all becomes very confusing! So I am writing it the way I have known it in Australia - Lasagna! Lasagna is an Italian dish with layers of pasta, a tomato-based sauce (meat or vegetarian) and cheese, that are stacked individually in a dish, and then baked in the oven until cooked and golden. A One Pot Lasagna is a simpler way of cooking a traditional lasagna, by combining all the dish's essential ingredients in one pot while cooking. Watch How to Make It How Do You Make a One Pot Lasagna? You will firstly need a 28-30cm pan or casserole dish that is approximately 3.5L and if you choose to grill the mozzarella at the end (optional), you will need to make sure the pan is oven safe. Then you will begin by browning the mince and then, adding the vegetables to saute. Next, add the ingredients for the sauce and seasoning. Dollops of ricotta are added along with the lasagna sheets and cooked for 15 minutes. Ripped pieces of fresh buffalo mozzarella are added on top and cooked until golden. Allowing 5 minutes to set before serving means the lasagna is given time to absorb more of that delicious sauce. Top with a generous amount of fresh basil. Helpful Tips Chicken Breast Mince (or beef) The purpose of adding chicken mince to this recipe is because chicken has a lighter flavour, is healthier and lower in fat than beef mince. It allows the flavours of the sauce to shine rather than overpowering it. However, if beef is preferred, then this recipe can be cooked the exact same way by simply swapping the chicken for beef or any other mince option (pork or veal). Lasagne Pasta Sheets As we are a coeliac household, we only use gluten-free pasta. However, this recipe works the same way with any dry lasagne sheets, including wholewheat pasta. All gluten-free lasagne works perfectly with this recipe. I have used the Orgran Mini Lasagne Sheets, but here are more of my favourites: Casalare: https://www.casalare.com.au/product-page/lasagne San Remo: https://sanremo.com.au/products/gluten-free-lasagna/ Barilla: https://www.barilla.com/en-au/products/pasta/gluten-free/gluten-free-lasagne And keep in mind, that many of your local wholefood fruit and vegetables markets store and sell gluten-free products of brands that are not typically in your mainstream supermarkets. I have found many food treasures in these food markets! Ricotta Ricotta is a light and creamy fresh cheese made from 'whey cheese'. When making cheese, milk is separated into 'curd' and 'whey'. Firstly the curd is collected to make the solid cheese, then any curd parts left behind in the whey liquid are scooped up and made into ricotta. It's the perfect way to reduce waste and make something delicious out of the leftover curd and whey. In this one-pot lasagna, ricotta gives it a light flavour and its creamy texture allows it to ooze in between all the lasagne sheet layers. I personally buy my ricotta fresh from the factory in a suburb called Marrickville in Sydney. If you are ever wanting to try ricotta hot and fresh, this is the location to visit: https://paesanella.com.au/traditional-ricotta/ Fresh or Buffalo Mozzarella Buffalo mozzarella is creamier, richer, more flavourful and has a higher fat content than fresh mozzarella so choosing which one you use is a personal choice. I prefer the rich flavour of the buffalo mozzarella and if you have not tried it, I highly recommend it. Fresh Mozzarella: https://www.lacasa.com.au/products/fresh-mozzarella/ Buffalo Mozzarella: https://paesanella.com.au/buffalo-mozzarella-2/ Make it Dairy Free or Vegetarian! Today there are so many wonderful dairy-free alternatives you can use and most are either soy or coconut based. This also means that if you want to make this recipe vegetarian or vegan, simply use finely chopped mushrooms and chickpeas instead of the chicken mince! What can you serve this One Pot Lasagna with? fresh salad of choice garlic bread or crusty warm bread steamed vegetables Other Weeknight Dinner Recipes Cripsy Tray Bake Gnocchi Stuffed Baked Chicken Breast Cheat's Ravioli Lasagna Satay Chicken with Manuka Honey Honey Garlic Lamb with Pickled Cucumber One Pot Creamy Lasagna Serves 4 Prep 15 minutes Cook 30 minutes INGREDIENTS: 500g chicken mince (or beef) 3 tablespoons extra virgin olive oil 1 large brown onion, diced 1 large celery stick, finely sliced 1 large carrot, finely chopped 6 garlic cloves, finely chopped or minced 3 cups chicken stock/broth 1 x 400g canned crushed tomatoes 2 tablespoons tomato paste 1 tablespoon Italian Seasoning 1 teaspoon sweet paprika 8 -10 dry lasagne sheets, gluten-free or traditional (15x8cm) 300g fresh ricotta 200g fresh or buffalo mozzarella, torn into pieces Salt and pepper, a generous amount Fresh basil leaves to garnish OR Make your own Italian Seasoning using: 1 teaspoon dried basil 1 teaspoon dried oregano ½ teaspoon garlic powder/granules ½ teaspoon red chilli flakes METHOD: 1. Add olive oil and chicken mince to a 28cm non-stick and wide base pot and cook until golden. Break up the mince using a wooden spoon. 2. Next add celery, carrot, onion, and garlic and sauté for 5 minutes until fragrant and softened. 3. Add tomato paste, stir through the mince and then add the crushed tomatoes, chicken broth, Italian herbs, paprika, and a generous amount of salt and pepper. Combine well and bring to boil. 4. Using a spoon, add half of the ricotta, in dollops, into the mixture, then break up half the lasagne sheets into 2-3 pieces (depending on the size the lasagne sheets are), lay them flat in the pot, and stir them into the chicken mixture until they are completely covered in the sauce. Repeat with the remaining ricotta and lasagna sheets. 5. Bring to boil, cover, reduce heat and simmer for 15 minutes or until the pasta is cooked and the sauce has thickened (this will be determined by the type of pasta eg. Gluten free, or wholewheat). 6. Remove the lid and add the torn pieces of mozzarella over the top. *Cover with a lid and simmer for 3 minutes, then turn off the heat and allow to stand for 5 minutes, covered to set. Top with fresh basil leaves and parmesan cheese. Serve. *Optional alternative: Once buffalo mozzarella is added, place it under the grilled oven for 5 minutes to brown the cheese. Allow standing for 5 minutes, covered, before serving. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

My Whipped Feta Board is a fun alternative to a charcuterie board and is a healthy version of the current social media trend known as the 'butter board'. It is a combination of whipped feta, falafel, radish, mint, paprika, lemon zest, and extra virgin olive oil. It only takes 10 minutes to put together and is a showstopper on any occasion. What is a Whipped Feta Board? A Whipped Feta Board is a large slab of whipped feta that is garnished with a variety of toppings. In this case, I have added Mediterranean ingredients including, falafel, radish, mint, lemon zest, paprika and extra virgin olive oil. It can be created as a fun lunch idea or served as an appetizer for guests. Where did this idea come from? The trending Butter Board! Credit must be given to Food Influencer, Justine Doiron who posted her Butter Board in September 2022, and from whom I was inspired to create my Whipped Feta Board: https://www.tiktok.com/@justine_snacks/video/7143762637204098350 Watch How to make It A note on a few of the Ingredients Feta Use high-quality Greek feta that is refrigerated in the brine. Do not use an already crumbed feta or feta that is vacuumed sealed and not in brine. Extra Virgin Olive Oil It is essential that extra virgin olive oil is used (not light olive oil or any other oil). EVOO adds to the flavour, texture, aroma, and nutritional value. Falafel Make life easy and add ready-made falafel. These are the ones I have chosen: https://yumis.com.au/products/falafels-veggie-bites/falafel/ Radish Radish is a crunchy, peppery root vegetable that is the perfect addition to the creamy and crumbly textures already on the board. If you prefer pickled radish, this also works well. Helpful Tips Successful Whipped Feta For your whipped feta to be successful, you will need a food processor. Simply add the feta along with the extra virgin olive oil, garlic, and lemon juice and pulse until creamy. If you find it is too thick, add more lemon juice. Make it Ahead of Time You can make your whipped feta board ahead of time and refrigerate it. Simply allow 10 minutes at room temperature before serving. Create Alternative Toppings Enjoy amazing variations to the Whipped Feta Board by adding or changing the toppings. Use the Whipped Feta as your base and try these alternatives: Tomato, Olives, and Basil Baby Spinach, Red Onion, and Chargrilled Capsicum Basil Pesto, Beetroot, and Pine Nuts Proscuitto, Artichoke Hearts and Grape Tomatoes Make it Dairy Free! Today there are so many wonderful dairy-free feta alternatives you can use and most are either soy or coconut based. Let's Begin! 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 Whipped Feta Board Serves 8 Time 10 minutes INGREDIENTS Whipped Feta: 400g quality Greek Feta in Brine 1 garlic clove, roughly chopped 3 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil Toppings: 4 falafel balls, broken into bits 3 radish, cut into thin sticks 1/2 - 1 teaspoon paprika a handful of mint leaves zest of half a lemon drizzle of olive oil flakey sea salt and freshly ground pepper Serve: Pita Bread of choice (Greek pita bread, Gluten Free, Lebanese flat bread) This is the pita bread I have used: https://www.bfreefoods.com/au/products/pitta-pockets/ INSTRUCTIONS Add to a food processor the whipped feta ingredients and pulse until smooth. If too thick add another tablespoon of lemon juice. Transfer to a serving platter or board and spread with the back of a spoon or flat knife. Top with radish sticks, broken crumbed pieces of falafel, mint leaves, lemon zest, a good drizzle of extra virgin olive oil, paprika, and seasoning. Serve with pita bread Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

The beauty of a one-pot meal is having all the flavours cooked together, which makes an incredibly tasty dish. The Chinese-inspired flavours are so delicious, you won't be able to stop yourself from enjoying a second plate. Who can resist the combination of fried rice and Chinese chicken, all in one pot! What's the secret ingredient you ask? Head over to the recipe to read the sauces and spices that are added to make this your next favourite weeknight dinner. Why cook a One Pot Meal? A one-pot meal is a dish whose essential ingredients are combined in a single pot for cooking. One-pot recipes are easy to make, easy to clean up and still provide a whole food meal with all its nutritional value. They make dinner a breeze and satisfying enough to eat next day as leftovers. Watch How to Make It Helpful Tips Chicken - I find that chicken cutlets (thigh pieces with the main bone and skin attached) are tasty and the perfect size for one portion. However, other pieces of chicken can be used, including chicken nibbles, large diced pieces of thigh fillet and even chicken drumsticks. The only variant is the cooking time. I don't recommend chicken breast for this recipe as they'll likely overcook and dry out by the time the rice is done. Rice - I know brown rice is a healthier alternative to white rice but brown rice takes longer to cook, so if you choose to use brown rice, make sure the pieces of chicken you are using are larger. The bone-in thigh pieces would work out perfectly, but diced pieces of thigh fillet will not as they will overcook and the texture would be chewier. Similarly, if you use brown rice, you will need to add an extra half a cup (or more) of stock. Ginger and Garlic - Nothing can take the place of fresh ginger and garlic in this recipe. I suggest only fresh is used and not ground. Vegetables - You are welcome to add fresh or frozen diced vegetables to this Chinese Chicken and Rice. I added finely diced carrot and chopped bok choy at the same time as adding the rice and they cooked perfectly. Get creative and add your favourite veggies! Sauces - I usually stick to Chang's sauces as the majority of their sauces are gluten-free and are clearly labelled. You can find them in the sauce section (not the Asian section) of your supermarket. Chang's Sauces Range: https://www.changs.com/products/sauces/ Storing and Reheating Leftovers - Store any leftovers in a glass container for up to 3 days and heat leftovers in the microwave or the oven. How to Make this Recipe There are 4 simple steps to making this Chinese Chicken and Rice Chicken: Prepare the chicken, season and fry till golden. Remaining Ingredients: Add the ginger and garlic and then the rice, stock and sauces. Simmer and Cook: Bring to boil and then reduce heat to simmer and cook. Serve: Garnish with green onions and lime and serve. Other Easy Chicken Recipes Stuffed Baked Chicken Breast Satay Chicken with Manuka Honey and Rice One Pot Chicken Provencal with Olives Lemongrass Tenderloins with Warm Vietnamese Salad Miso Honey Chicken with Pickled Cucumber 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 One Pot Chinese Chicken and Rice Prep 10 minutes Cook 35-40 minutes INGREDIENTS 4 -5 bone-in chicken thighs with the skin on 1 tablespoon Chang’s Sesame Oil 1 tablespoon cooking oil 1 tablespoon fresh garlic, finely grated 1 tablespoon fresh ginger, finely grated 1 ½ cups long-grain rice 4 cups vegetable or chicken stock or broth, heated 4 tablespoons Chang’s Hoisin Sauce 3 tablespoons Chang’s Tamari Soy Sauce 1 tablespoon Chinese 5-spice powder 2 green onions, sliced on the diagonal ¼ cup fresh lime juice Salt and Pepper Optional: A handful of Chang’s Gluten Free Fried Noodles (nut-free option) or a handful of crushed peanuts. INSTRUCTIONS 1. Pat dry the chicken with a paper towel. Next, rub all sides with the Sesame Oil and toss to coat with the Chinese 5 spice powder, salt, and pepper. 2. Add to a wide base pan (approx. 30cm in diameter and 10cm deep) the cooking oil and over medium add the chicken, skin side down. Cook for 7 minutes or until golden, then turn over and cook for a further 7 minutes. 3. Next add the garlic and ginger and sauté for 1 minute before adding the rice. Stir the rice until evenly coated with the oil and then add the heated vegetable stock, Hoisin Sauce, and Tamari Soy Sauce. Season well and bring to a boil. 4. Once boiling, reduce heat to a simmer for 20 minutes. 5. Turn off the heat and allow to sit, covered for a further 7 minutes. 6. Squeeze lime juice all over and garnish with sliced green onions. Top with either the Fried Noodles or peanuts. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare