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  • Lemon Garlic Chicken and Potatoes

    Finger licking and so good, this one-pan Lemon Garlic Chicken and Potatoes are delicious, juicy and loved by all. They're the perfect mid-week meal. Are you like me? I can never get enough of chicken wings or potatoes. I think it’s my favourite meat and vegetable so I cook it in every way I can but this has got to be the easiest by far. Lemon, garlic and oregano pair perfectly together in this delicious and rich sauce and both the chicken wings and potatoes seem to just drink in all that sauce leaving them flavourful and juicy with a slightly crunchy exterior. What’s also wonderful is that it takes 5 minutes to prep as the only thing you need to do is cut up the potatoes and combine the marinade. Check out my video below. #traybaketuesday Watch How to Make It Helpful Tip Flavour! Don’t be shy! Add extra lemon juice, olive oil and seasoning if you want added zing! I always believe this depends upon individual taste buds and what you are used to, however, I do recommend adding at least what I have suggested keeping the chicken and potatoes moist and flavourful. Make it Dairy Free Leave out the cheese or use a dairy-free alternative Create variations of this recipe. These are some examples: Use drumsticks instead of chicken wings Use white sweet potato instead of potato Swap or add parmesan cheese over the chicken instead of feta Add diced zucchini or carrot as an added vegetable. Both suit the marinade. Add feta in the final 10 minutes of cooking time. The feta will melt and create a creamy component to the dish And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. 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 The Ingredients: Lemon Garlic Chicken and Potatoes Serves 4 Prep 10 minutes Cook 50 minutes INGREDIENTS 8-10 large chicken wings 4 medium potatoes, peeled and quartered into wedges 1/4 cup extra virgin olive oil + extra 1/2 cup freshly squeezed lemon juice 1 tbsp dried Greek oregano 6 garlic cloves, minced Sea salt and freshly ground pepper Optional to garnish: 1/4 cup fresh parsley, finely chopped 150g feta, crumbled (optional or add dairy-free alternative) INSTRUCTIONS 1. Preheat oven to 180°C fan forced (200°C conventional oven / 400°F) and line the baking tray with baking paper. 2. In a bowl add the extra virgin olive oil, lemon juice, garlic, and oregano. Whisk with a fork to combine well. 3. Place in the baking tray the chicken wings and potatoes. Season well with sea salt and pepper and then pour the dressing all over. Massage the chicken and potatoes making sure they are all evenly coated. Drizzle more olive oil over the top. 4. Place a sheet of baking paper over the top and bake for 30 minutes, then turn the baking tray around for even baking and cook uncovered for a further 20 minutes. 5. Serve hot. Sprinkle parsley leaves, feta, and if required an extra squeeze of lemon juice. Suggestion: Add the feta and parsley 10 minutes before completing cooking time as this melts the feta and adds a creamy component to the dish. YUM! Note: Slice the potatoes as shown in wedges (not too thick) so they are able to cook within 50 minutes.

  • Vegetarian 'Meatballs'

    These Vegetarian "Meatballs" make for a simple, handy and delicious light meal or appetiser served with sweet chilli sauce or tomato sauce, plus they're the perfect lunchbox addition served alongside vegetable and cheese sticks. They're fun, flavourful and even freezer friendly. I've made these vegetarian meatballs, by combining mixed grain gluten-free sliced bread, cabbage, onion, carrot and garlic, and then lightly frying them. The centre is fluffy and the coating is crispy. It tastes so good that it reminds me of chicken dumplings. It's hard to believe but you must try them for yourself. Helpful Tips You will need a Food Processor Your food processor does the majority of the work, making sure the bread is broken down into bread crumbs. You definitely don’t want to bite into a chunky piece of bread. You want the ingredients to be blended well. Create a Dough Make sure you combine the ingredients well with your hands to create a dough. If the mixture is crumbly then add another tablespoon of water. Allow the mixture to set in the fridge for 10 minutes and then begin scooping. You may need to dampen your hands if the mixture is too sticky. Frying Make sure the oil in the frying pan is heated before adding the meatballs. Make sure you rotate them 4-5 times so they cook evenly. Within 5 minutes they’re ready. Ways to Serve Serve with sweet chilli sauce or tomato sauce. Add them to a wrap with lettuce, onion, coriander and mayo. Once cooked coat them with your favourite soy and hoisin sauce and heat them again for an Asian twist. Serve them over rice or with some stir-fry vegetables and sprinkle with sesame seeds. Makes the perfect lunchbox addition. Storing Leftovers Store in an airtight container in the refrigerator for up to 5 days. To freeze, allow them to completely cool and then add them to an air-tight, freezer-safe container. To cook, thaw overnight in the fridge and reheat in the oven for about 15 minutes at 170°C fan forced. And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. 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 Vegetarian 'Meatballs' Makes: 18 - 20 Prep Time: 20 minutes including 10 minutes to set in the fridge Cooking Time: 10-15 minutes INGREDIENTS 6 slices of Helga’s Gluten Free Mixed Grain Bread 1 cup white cabbage, shredded finely and chopped 2 green onions, thinly sliced ½ cup carrot, grated ¼ cup gluten-free plain flour 1 teaspoon ground garlic 4 tablespoon tomato sauce 4 tablespoon water + Sea salt and pepper Cooking oil / Avocado oil INSTRUCTIONS 1. Roughly chop up the slices of bread and add to a food processor. Pulse until broken down into breadcrumbs. 2. Add all ingredients to a mixing bowl and knead until it forms into a dough. 3. Take a tablespoon amount at a time and roll it into a ball. Repeat with the remaining mixture. 4. Heat oil in a deep frying pan and add the vegetarian "meatballs" to the pan. Fry until golden and crispy. Place onto a tray lined with a paper towel to help absorb any excess oil. 5. Serve with salad, vegetable sticks and your favourite sauce including tomato sauce, sweet chilli sauce or mayonnaise.

  • Bread and Berry Pudding

    This Bread and Berry Pudding is not only the perfect way to use leftover slices of bread, but it is also an easy and quick dessert to whip up. There is vanilla custard on the inside, berries in between, and a golden crunchy top. It is irresistable and delicious and the only question is whether you serve it with maple syrup, ice cream, or both. Helpful Tips Can I make this ahead of time? Yes, you can! Prepare everything, including the custard mixture. However, do not pour the mixture over the bread as it will absorb it and may become dry over time. Simply prepare steps 1-3 and then follow steps 4 onwards once your guests arrive. Can I use frozen berries? Yes, you can! You’ll find most of the ingredients are in your pantry and fridge so substituting is easy. Can I serve it in the summer? Yes, you can! Serve it at room temperature and add a scoop of ice cream. Everyone will love it. What if the bread is not all soaked and sitting in the custard mixture? Remember when pouring it over the bread, make sure all the bread corners are coated in the milk mixture which helps keep it moist. If you have used a tray that is bigger then add an extra half cup of milk. Follow these easy steps Step 1: Prepare the bread by cutting on the diagonal and arranging in a fan pattern. Combine the custard ingredients. Step 2: assemble and ready to bake: Bread and Berry Pudding Serves 6-8 Prep Time 15 minutes Cooking Time 30 minutes INGREDIENTS 1x Gluten Free Traditional White Loaf 125g blueberries 125g strawberries, sliced in quarters 3 cups whole milk of choice (dairy-free option) 2 tablespoons salted butter + 1 teaspoon for greasing the tray (dairy-free option) 2 teaspoons vanilla extract 5 eggs, whisked 4 tablespoons sugar (coconut, raw, white, or monk fruit) ¼ cup slivered almonds INSTRUCTIONS 1. Add to a saucepan the milk, butter, vanilla, and sugar. Warm over low heat or until the butter melts. Turn off the heat and allow it to cool for 10 minutes. 2. In the meantime, preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F and prepare the baking tray and bread. Butter the baking tray (approximately 20 x 25cm in size) with a teaspoon of butter. Prepare the bread by slicing each slice on the diagonal and placing them in the baking tray in a fan pattern. 3. Scatter the blueberries and strawberries over the bread and tuck half in between. 4. Add the whisked eggs to the milk mixture. Whisk until well combined and pour over the bread evenly. Allow the bread to soak up the egg mixture for 10 minutes at room temperature and then place into the oven. Bake for 15 minutes. 5. Sprinkle slivered almonds over pudding and bake for a further 15 minutes or until custard is set but still has a slight wobble in the center. Once baked allow to cool for 10 minutes. 6. Optional to dust with icing sugar and serve with maple syrup and ice cream.

  • Sweet Potato Quiche with a Wrap Base

    A perfect brunch, lunch, or dinner option, this savory Sweet Potato Quiche uses wraps instead of a traditional pastry crust which makes it a lighter and healthier alternative. This Sweet Potato Quiche uses gluten-free wraps as a base which is so clever, as there is no need to make a homemade pastry or buy an expensive pre-made gluten-free pastry. All you need is a few pantry items and ingredients you already have in the fridge, and you’ve got a meal ready in a flash. This simple recipe came about at the tail end of a long week when I’d run out of dinner ideas during our ‘stay home and quarantine yourself’ period. Well, what an amazing idea this turned out to be! A comfort food meal that is not only wholesome but delicious and easy to put together. Helpful Tips The Ingredients: Why did I use sweet potato and broccoli? Well to tell you the truth, they were what I had left in my fridge so feel free to substitute one or the other with whatever vegetables you have left in your fridge. If you’ve read some of my previous posts you’ll realize I encourage everyone to experiment so feel free to add pumpkin instead of sweet potato and cauliflower instead of broccoli! Wraps: Can't find gluten-free wraps? Then swap it with gluten-free tortilla or burrito wraps. Dairy Free: I have made this using dairy-free milk and dairy-free cheese and it tastes just as good. Swap the dairy ingredients with your milk and cheese of choice. What to serve with this Quiche? Greek Salad Halloumi with Honey and Thyme Cauliflower Tabouli Baked Feta with Olives or a simple green salad with an olive oil, lemon and honey dressing. Sweet Potato Quiche with a Wrap Base Serves 4 INGREDIENTS 3-4 gluten-free wraps* 300g sweet potato, diced into 2 cm cubes 200g broccoli florets, small in size 250ml milk of choice (dairy-free option) 200g tasty cheddar cheese, grated (dairy-free option) 5 eggs, whisked 1 onion, finely chopped 4 garlic fresh cloves, minced 2 tbsp extra virgin olive oil Freshly ground pepper, a generous amount Sea salt, a generous amount *I used Gluten-Free Lebanese Bread but you can use what wraps you have available or even swap it with tortilla wraps. These are the ones I used: INSTRUCTIONS 1. Microwave separately the sweet potato and broccoli, each for 4 minutes. Alternatively, you can bake or steam them until they are semi cooked. Set aside and allow to cool. Season each with sea salt and pepper. 2. Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F 3. Grease and line with baking paper a springform cake pan 25cm in diameter. 4. Brush each wrap with extra virgin olive oil and lay inside the baking pan, overlapping so that each wrap goes up towards the rim on each side. You only need 3 wraps or can add all 4 of them for a thicker base. 5. In a bowl add the sweet potato, broccoli, tasty cheese, onion, and garlic. Combine well and then add it to the pan. 6. Next add the eggs to the bowl and whisk. Once whisked add the milk, and seasoning, and combine well. Pour egg mixture over the filling. 7. Place the springform baking pan onto a baking tray in case the egg leaks through the bottom and then place into the oven for 45-50 minutes or until cooked through. At 20 minutes into the baking time, check on the quiche and turn the pan around to brown evenly. 8. Allow cooling in the pan for 10 minutes before removing and serving.

  • Spanakopita with Gluten Free Puff Pastry

    Spanakopita is a delicious savoury Greek pie filled with spinach, fresh herbs and cheese and enclosed in a crispy flaky pastry. Traditionally, a homemade phyllo pastry is used, along with fresh spinach and loads of Greek feta to create the most mouthwatering golden baked pie. This gluten-free version is made so perfectly, that you won't be able to tell it's gluten-free. Let's make it! Spanakopita with Gluten Free Pastry Baking Dish 30cm x 20cm Prep 15 minutes Bake 1 hour INGREDIENTS 300g silverbeet spinach, washed, finely chopped, stalks removed 8 green onions finely chopped 1 cup parsley finely chopped 1 cup dill and mint combined finely chopped 200g feta crumbled 1 cup grated tasty cheese 2 extra large eggs whisked 1 tbsp olive oil 1 tsp dried oregano a good amount of freshly ground pepper sea salt PASTRY Gluten Free Pastry Sheets Olive oil INSTRUCTIONS Combine all ingredients using your hand and lightly squeeze the spinach allowing the feta to combine and break down further. Set aside. Preheat oven to 180°C fan forced / 200°C conventional oven / 400°F. Butter or Oil approx the baking tray. Allow pastry to defrost on the counter and when ready place each sheet between two pieces of baking paper. Using a rolling pin, very lightly roll out to desired thickness. Do not press too hard. (Optional to not roll out pastry if already at desired thickness). Place pastry into the baking tray allowing the sheets to curve up the sides of the tray at least 7-8cm on all 4 sides. Connect each sheet by overlapping the sides. Use a small amount of water and a soft brush to secure the pastry sheets together. Press down gently. Pour the spanakopita mixture into the baking tray and spread out into an even layer. On your benchtop, overlap the remaining pastry sheets (you may need to brush water so they can "stick" together) to make one large sheet big enough to sit on top of the spanakopita mixture. Cut it to the approximate size of your baking tray and place it on top of the spinach mixture. Using a pastry brush and water again, brush along the edges and then fold inwards the pastry that is sitting around the sides of the tray, enclosing it. Using a fork, pierce the pie lid a few times to allow heat to escape during cooking. Drizzle the olive oil and brush over the top. This will make the pie golden and crisp. Bake in a preheated oven for 50 min- 1 hour, checking halfway through and turning the tray around to evenly bake. Gently shake the baking tray and the spanakopita will slide out easily when cooked. Allow cooling in the tray for 20 minutes before cutting and serving. Braiding Pattern for the Pastry (optional) Cut the flat pastry sheet into 12 long, thin strips. Each strip should be lined up side-by-side in groups of three. Firmly pinch the top of the 3 strips together to secure them in place. Begin to braid. Lift the strip on the right and pass it over the center strip. Now the strip that was on the right, becomes the strip in the centre. The original centre strip is on the right. The strip on the left has not moved. Next, take the strip on the left and pass it over the centre strip. The strip that had been on the left is now the centre strip and the centre strip is now on the left. Continue alternating by placing the right over the centre and then the left over the centre. When you have reached the end, pinch the ends together to secure them in place. Continue with the remaining strips and place over the spanakopita, along the edges. Brush with butter or olive oil. #spanakopita #glutenfreespanakopita

  • Baked Salmon with Peas and Butter Beans

    You will love the flavours in this Baked Salmon with Peas and Butter Beans. Greek herbs, extra virgin olive oil, tender salmon, and all topped with creamy beans and fresh herbs make it the ultimate healthy and tasty family dinner. Helpful Tips Preheat the Oven Making sure your salmon is juicy and flaky is essential and works well as long as the oven has been preheated and it is at 210C fan forced. Create your own Version Change up the spices and types of beans you use. The variety and versions are limitless. A personal favourite is adding crushed fresh garlic to this version. Why not try it? Add your favourite Side Dish Pair it with roasted cauliflower, cucumber salad, rice, quinoa or even a simple pesto pasta. Here is my Basil Pesto Recipe: Or pair it with my Basil and Zucchini Pesto Pasta Versatile for all Occasions While it’s an easy recipe for dinner, it’s also perfect for entertaining. Prepare the salmon and refrigerate. Then, when guests arrive pop it in the oven. While it is cooking, prepare the bean salad. And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on social media. 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 Baked Salmon with Peas and Butter Beans Serves 6 Prep Cook Salmon 1kg side salmon, pat dried 2 tsp dried Greek oregano 1/2 tsp dried marjoram 1-2 tbs extra virgin olive oil Sea salt and pepper Beans Salad 3-4 tbs quality extra virgin olive oil 2 cups frozen peas, defrosted 400g can butter beans, rinsed 1/2 cup fresh dill, finely chopped 1 brown onion, diced Sea salt and pepper Juice of 1 lemon 1. Season fish and drizzle with oil. Bake in preheated oven 210C fan forced for 20 minutes. 2. In the meantime prepare the Pea and Butter Bean Salad. 3. Add to a pan the oil, onion and peas. Cook for a few minutes and then add the butter beans, dill and seasoning. Cook for a further 3 minutes. Turn off the heat and squeeze lemon juice all over. 4. Once salmon is baked pour half of the pea and butter bean salad over the salmon and the remaining serve in a bowl.

  • Moussaka Shepherd's Pie

    All the flavours of a traditional Greek Moussaka with half the work and ready in half the time. Sounds good? It sure does! Get ready for the best and tastiest MOUSSAKA SHEPHERD'S PIE you'll eat. Sometimes you want to cook something specific but the thought of making a mess in the kitchen and needing to spend a long time preping can be a turn off. Moussaka can sometimes feel like its one of those meals. Traditionally Moussaka is layers of eggplant, potato, a rich spicy meat sauce topped with a creamy béchamel sauce. Each layer and ingredient needs to be separately cooked and then put together. It is my favourite Greek recipe but I don't make it often as it takes so long to bring together. If you were to ask my husband what he loves me to cook for him, he always says "my wife's moussaka!" He is obsessed with my Moussaka and I feel bad that I don't make it often enough for him. And so I had to find a quick, tasty and easy way to make it so it can be made during the weekday as well as the weekend. Here enters my MOUSSAKA SHEPHERD'S PIE. Moussaka to Greeks is what Shepherd's Pie is to the Irish and what Cottage Pie is to the Americans. A warm, hearty meal in one that needs no side dish. It is perfect on its own. Well, I guess you can add some feta and olives on the side... after all, it's a Greek meal! Easy Steps to Cooking this Moussaka Shepherd's Pie Boil the potatoes and then mash them. Add to the pot the eggplant and cook till tender. Add the mince and brown. Add all the ingredients together. Cook and combine well. Top with the potato mash. Bake. Violá Super simple. Watch How to Make 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. I am available here via email or you can catch me daily on Instagram and Facebook. 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 Moussaka Shepherd's Pie Serves 4-6 Prep 30 Cook 40 Casserole 30cm diameter INGREDIENTS Meat Filling: 2 large eggplant, diced into 2cm pieces 1 kg combined lamb and beef mince 1 large brown onion, diced 1 cup diced tomatoes (400g canned) 3 tbs extra virgin olive oil 2 tbs tomato paste 2 tbs gluten free plain flour (or for grain-free use tapioca starch, cassava flour or chia flour) 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp dried oregano ½ cup fresh parsley, chopped 1 cup basil leaves, chopped ½ cup water Sea salt and pepper Potato Topping: 1kg Desiree Potatoes (red skin), peeled and diced into 3cm pieces 2 tbs butter* (approx. 50g) plus extra ½ cup milk of choice* ½ tsp ground nutmeg 2 tbs parmesan cheese Sea salt and pepper *Dairy Free alternative can be used with the same result INSTRUCTIONS 1. Boil potatoes for 15 minutes. Once cooked, drain, and using a potato masher or fork, mash. Add milk, butter, nutmeg, salt and pepper while the potato is still warm. The butter will melt as soon as it is combined with the hot potatoes. Cover and set aside. 2. Add to the casserole pot oil, onion, and eggplant. Season well with sea salt and pepper. Fry over medium heat until eggplant is well cooked stirring occasionally. Remove from heat and empty the eggplant into a bowl. 3. Add to the same pot the mince and season well with sea salt and pepper. Cook over high heat until brown. 4. Add back into the pot the eggplant mixture, diced tomatoes, tomato paste, water, flour, seasoning, and herbs (all meat-filling ingredients). Cook for 10 minutes. Taste for seasoning. 5. Spread the potato mixture over the top of the meat-filling mixture. Grate about 2 tbs of parmesan cheese over the top and some dollops of butter. Season more if required. 6. Bake in preheated oven 190C fan forced for 35-40 minutes. After the first 15 minutes, turn the baking dish around to evenly bake. 7. Serve hot with olives and diced pieces of feta.

  • Wrapped Fish with Potatoes and Tomatoes

    Fish, potatoes and tomatoes are the three main ingredients you need for this Wrapped Fish with Potatoes and Tomatoes recipe. Simple and quick with Mediterranean flavours, it's the perfect mid-week meal! So, is it really that easy? Yes! Place the potatoes, fish and tomatoes onto a sheet of baking paper, season, add the herbs and dressing and bake for 15 minutes. Ridiculously easy right? What’s even better is that you do not necessarily need an expensive fish for this recipe. The rosemary, oregano, lemon, olive oil and balsamic vinegar enhance any fish fillet you may use which makes this recipe even more versatile. Furthermore, cooking the fish in its own juices keeps the fillet moist and extra juicy which is what you want especially if you decide to serve it with rice or quinoa. Watch How to Make 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. I am available here via email or you can catch me daily on Instagram and Facebook. 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 Wrapped Fish with Potatoes and Tomatoes Serves 4 Prep 10 Cook 250g x 4 white fish fillets, cod fish, ling or snapper 250g cherry tomatoes 2 medium potatoes, sliced into 12 x 2mm slices 2 tbs fresh rosemary leaves 2 tsp dried oregano 2 tbs extra virgin olive oil (plus extra if needed) 1-2 tbs balsamic vinegar 1 tbs fresh lemon juice Plenty of Sea salt and pepper Garnish with fresh parsley or coriander 1. Preheat oven 200°C fan forced / 220°C conventional oven / 425°. Arrange 4 large sheets of baking paper. 2. In a bowl whisk together the olive oil, balsamic vinegar and lemon juice. 3. Place onto each piece of baking paper 3 slices of potatoes overlapping then top each with a piece of fish and the tomatoes. 4. Season, add the herbs, and then drizzle over the top the olive oil mixture. 5. Fold the paper over the fish and seal it together. 6. Bake for 30 minutes depending on the thickness of the fish fillet. 7. Allow standing for a few minutes before serving. Garnish with fresh herbs and drizzle EVOO. 8. Optional to serve with steamed rice, broccoli, sweet potato wedges or a lettuce salad.

  • Jewelled Rice with Pomegranate

    Jewelled Rice with Pomegranate is a celebration of colour and texture. There are many versions of this rice dish that is popular in Middle Eastern cultures, however, my version was created specifically to be loved by young ones. As most children prefer less spicy rice, I wanted to create a subtle version of the traditional Jewelled Rice I have cooked over the years but trust me, we all agree, this version is just as flavourful. Helpful Tips Rice Make sure you use long grain rice, not medium or short grain as they will stick. The long grain rice remains fluffy and the grains do not stick together. Do not lift the pot lid once the rice is steaming. The steam helps the rice cook and absorb the remaining liquid. Allow the rice to cool down for 7-8 minutes with the pot lid off before combining in the remaining ingredients. Hot Water Make sure you have the kettle boiled when adding water to the sautéed rice. Do not add cold water or warm. Cubed Feta Do not crumble the feta into too small pieces as it will melt through the rice. You want to be able to see some small chunks. Watch How to Make 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. I am available here via email or you can catch me daily on Instagram and Facebook. 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 Jewelled Rice with Pomegranate Serves 4 as a side dish Cook 30 minutes Ingredients: 1 cup long grain rice / basmati rice, rinse and drain 2 cups boiling water 2 tbs extra virgin olive oil 100g feta, crumbled ½ cup pomegranate seeds ¼ cup pistachios ¼ cup currants ¼ - ½ cup fresh mint leaves, finely chopped Sea Salt and Pepper (generously add seasoning) Instructions: 1. Place rice into pot with extra virgin olive oil and season with sea salt. Fry for 2 minutes stirring often and then add the boiling water. Stir through the currants and boil for approximately 6 minutes or until the steam holes form. 2. Once this happens, cover with a lid and then turn off heat. The steam will continue to cook the rice and absorb the remaining water. Do not lift the lid for 12 minutes. After 12 minutes, uncover and allow to cool a little and use a fork to fluffy the rice. 3. Pour into the rice the pomegranate seeds, pistachios, mint leaves, and feta and season. Gently combine. 4. Pour into a serving bowl. If needed add more crumbled feta and mint leaves to garnish.

  • Chicken Stew with Olives and Capsicum

    This homemade Chicken Stew with Olives and Capsicum will cure all your takeaway cravings and have you serving yourself a second bowl. What do they call it now? Fake-away? LOL, I just can’t keep up with the new terminologies! This simple and quick Chicken Stew is a favourite of mine, not only due to the sweet aromatic flavours from the capsicum and tomatoes but also because it is so simple to make. I recorded myself cooking and you will see just how easy it is. Okay, so let’s talk about simple meals. I am all about cooking the most flavourful dishes in the simplest way and in the quickest time possible, so let’s begin! How can so few ingredients taste this good? Well, that’s my goal. I want every person to be able to get home from work or school and know that a wholesome, delicious and healthy meal doesn’t take long and doesn’t have to be complicated. If you want to save even more time, make a big batch on the weekend and freeze it. Then all you need to do after work is cook rice. Watch How to Make It Chicken Stew with Olives and Capsicum Serves 4-6 Chicken Stew: 1kg chicken thigh fillets, diced 400g or 1 cup kalamata olives, pitted 400g or 1 cup crushed tomatoes 250ml or 1 cup chicken stock 2 red capsicum, diced 1 large brown onion, diced 2 bay leaves 2 tbs extra virgin olive oil 1 tsp dried oregano Sea salt / pepper To Garnish: fresh basil leaves and optional crumbled feta (dairy free option) Boiled Rice: (Alternatively serve with millet, quinoa, steamed vegetables, and baked vegetables) 1 cup basmati, long grain or jasmine rice 2 ½ cups boiling water 1 tsp sea salt 1 tbsp extra virgin olive oil Instructions: 1. In a wide base pot add the oil along with the onion and sauté. 2. Add the chicken and fry until it begins to brown. Season with salt, pepper and oregano. 3. Add the capsicum, olives, tomatoes, bay leaves and stock. Bring to boil and then reduce heat and cover. Simmer for 20 minutes. After 20 minutes, take off lid and boil over high heat for 8 minutes to reduce excess liquid. 4. In the meantime prepare the rice. 5. Add oil and rice to pot and over medium heat stir to coat with oil for 2 minutes. Have boiled water prepared and cautiously add to pot along with the sea salt. Stir to even out rice and boil over high heat for 8 minutes. 6. After 8 minutes cover pot (without releasing steam), take off heat and allow to sit for another 8 minutes at least and until all liquid has been absorbed. You will notice steam holes on the surface of the rice. This tells you all liquid has been absorbed. 7. Prepare to serve equally between plates and garnish with plenty of basil leaves and optional crumbled feta.



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