Introducing a delightful alternative to traditional hot cross buns: Gluten-Free Hot Cross Bun Cake. Packed with the warm flavors of cinnamon, clove, and nutmeg, and sweetened with maple syrup, this cake offers all the deliciousness without gluten, dairy, eggs, or refined sugar. It's a vegan, one-bowl recipe, making it perfect for baking during school holidays and Lent. Let's get started on this tasty and healthy (ish) treat! What is a Hot Cross Bun Cake? A traditional hot cross bun is a spiced sweet bread bun made with raisins and sultanas and marked with a cross at the top and traditionally eaten on Good Friday after Lent. Traditional buns involve kneading and rising and this is why I have created a fast and easy alternative to this process. My Hot Cross Bun Cake has the same flavours as buns but has a velvety texture that is moist and slightly crumbly. It can be enjoyed for breakfast, afternoon tea, and dessert and pairs perfectly with fresh whipped cream or ice cream. As it's not too sweet, it can be served any time of day. How to Make It Helpful Tips Baking with Gluten-Free Flours The ingredients must be measured as baking with gluten-free flour can be tricky. The ratio of ingredients needs to be measured correctly for the reaction between ingredients to create the desired result. The same goes for the baking temperature. Gluten-free flour tends to brown faster, yet takes longer to cook, hence why the suggested oven temperature should be followed correctly. A ten-degree difference can result in a wet cake that is burnt. Combining Ingredients The dry ingredients must be whisked and combined first, then the wet ingredients are whisked and combined, before folding in the two (rather than simply adding all the ingredients in the bowl at the same time). This ensures the desired results and a fluffy texture. How to Make this Hot Cross Bun Cake This will be one of the easiest gluten-free, dairy-free, egg-free, and vegan-friendly cakes you will make. Add all in one bowl and bake! Combine the dry ingredients using a whisk, then make a well in the center of the ingredients. Add the wet ingredients into the well and whisk until well combined. Fold the dry and wet ingredients together. Pour cake batter into a prepared baking tin. Make the cross over the top by combining flour and water. Bake Brush apricot jam over the top. Serve and enjoy! More Gluten-Free Desserts and Sweet Snacks Desserts and Sweet Treats Hot Cross Bun Cake, Gluten-Free This recipe is gluten-free, egg-free, dairy-free, refined sugar-free, vegan, and a one-bowl recipe. Serves 8 Prep: 10 minutes Cook: 50 minutes Cake Tin: 20-22cm INGREDIENTS Dry Ingredients: 250g (1 ½ cups) self-raising flour, gluten-free 150g (2 cups) almond flour 80g (½ cup) sultanas 2 tablespoons psyllium husk 3 tablespoons orange zest 2 teaspoons ground cinnamon 1 teaspoon ground clove 1 teaspoon ground nutmeg 1 teaspoon baking soda, gluten-free 2 hollow chocolate easter eggs, broken into bits (dairy-free, sugar-free optional) Wet Ingredients: 250ml (1 cup) milk of choice (I used almond milk) 125ml (½ cup) freshly squeezed orange juice 110g (solid weight) coconut oil, then melted 75g (¼ cup) maple syrup 1 tablespoon white vinegar Cross: 1 tablespoon gluten-free flour 1.5 tablespoons water Glaze: 1 tablespoon orange or apricot jam (optional to use a sugar-free jam) INSTRUCTIONS 1. Dry Ingredients: Mix all dry ingredients into a mixing bowl and combine well using a whisk. Then make a well in the center of the dry ingredients by gently pushing the dry ingredients against the sides of the bowl. 2. Wet Ingredients: Pour all the wet ingredients into the well, and combine the wet ingredients using the whisk. Once combined, grab a spatula and run the scraper around the edges of the bowl and the bottom, pulling the dry ingredients over and into the wet mixture. Continue mixing until combined. Add the broken chocolate eggs and gently fold through. 3. Oven and Tin: Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F. Line the baking tin with baking paper. Pour the cake batter into the baking tin. 4. Make the Cross: To make the cross, combine the flour and water in a small bowl, and pipe a cross pattern on the uncooked cake. Place into the oven and bake for 50 minutes or until golden and a skewer comes out clean. 5. Glaze and Enjoy: Once cooked, place one heaped tablespoon of apricot jam onto the cake, and brush to spread all over. Allow cooling in the baking tin for 10 minutes before placing it onto a wire rack to bring it to room temperature. Serve on its own, with whipped cream or vanilla ice cream. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

These simple Greek Baked Vegetables are very similar to Briami (Greek Ratatouille). It is under the category of Vegetable Centred Greek Dishes called LATHERA coming from the word "lathi" meaning oil and of course we would only use extra virgin olive oil. I am 100% sure you will absolutely love this incredible meal as it's a luxurious way of devouring your vegetables. Once again all it takes is chopping up the vegetables, throwing them into a baking dish, seasoning, drizzling with extra virgin olive oil, and baking. The vegetables come out soft, aromatic, and juicy. The idea is for the vegetables to overcook rather than be crunchy which makes it perfect to serve with a big loaf of bread to soak up those juices and extra virgin olive oil. Don't forget to add crumbled feta (a dairy-free option) and a side serving of olives. Just as an added idea, I also love to add some capers for that little bit of extra saltiness. Happy Creating, Margaret Greek Baked Vegetables Serves 4 Prep Time: 10 minutes Cooking Time 1.5 hours 2 medium potatoes, peeled and diced 1 medium sweet potato, peeled and diced 1 large carrot, diced 1 zucchini, sliced in 2cm wheels 1 eggplant, diced 1 red capsicum, diced 1 leek cut into thick slices 1 cup parsley, roughly chopped 2 ripe tomatoes, peeled and sliced 6 garlic cloves, sliced ½ cup extra virgin olive oil ½ cup water Sea salt and pepper 1. Line a deep baking tray with baking paper and preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F 2. Prepare the vegetables. 3. Add all vegetables to the baking tray and season generously. 4. Pour the water into the corners of the tray, then drizzle over the extra virgin olive oil. Sprinkle the parsley over the top. Cover with foil and bake for 1 hour. 5. Remove foil, toss the vegetables gently, and further bake for 20-30 minutes or until golden. Served traditionally with feta, crusty bread, and olives.

Banh Mi Vietnamese Rolls are the most delicious Vietnamese sandwiches filled with pickled carrots, cucumber, fresh herbs, chilli, mayonnaise and a selection of proteins including chicken or pork and pate. Today I am sharing the most delicious sandwich you will ever make... feel free to simply scroll to the bottom of the page, check out the video and make it immediately! That way we can both obsess over this popular Vietnamese sandwich together because every part of it is so delicious that you won't be able to stop at just one. There are a variety of Banh Mi recipes but I have found this to be the recipe loved by all - young and old. The flavours are delicious but not too strong and the ingredients are fresh. So if you're after a meal for your loved ones or even a fun food idea to entertain a crowd, then this is the recipe for you. Simply set all the ingredients out onto a table and each person can create their own Banh Mi Sandwich. Helpful Tips BANH MI INGREDIENTS: The contents of this gourmet street food sandwich are gluten-free but make sure you check the labels. I have listed below the ingredients I used as they are by label or ingredients gluten-free. None are sponsored. Bread Rolls: I have used Schar Gluten-Free Baguettes. One baguette is cut in half for 2 people but feel free to find your own bread rolls https://www.schaer.com/en-int/products/baguette-175g Tasmania Pate: I chose to use the duck pate as traditionally Banh Mi Rolls have at least 2 types of protein, however, if you prefer chicken, this company also sells chicken pate https://homesteadpate.com.au/ Tamari Soy Sauce: This soy sauce is light in flavour and not too salty https://www.changs.com/products/Changs-Tamari-Light-Soy-Sauce-280ml/ Sweet Chilli Sauce: I have loved this particular sweet chilli sauce since I was a child and is my favourite. Luckily it's still gluten free! https://www.fountainsauces.com.au/product/Sweet-Chilli-Sauce-250ML-70013 Mayonnaise: This has a more traditional flavour and blends in perfectly with the chicken https://www.kewpie.com/en/products/mayonnaise/ HOW TO MAKE BANH MI: Marinate the chicken with garlic, tamari soy, sweet chilli and oils. Cover, and refrigerate. Pickle the carrots with vinegar, salt, sugar and water. Drain and set aside for when needed. Prepare the fillings by shredding the lettuce, slicing the cucumber, chilli and onions and setting out the herbs, mayonnaise and pate. This makes it easier when it is time to assemble the sandwich rolls. Heat the pan, skillet or BBQ and cook the chicken. Slice into thin strips and place alongside other ingredients. Build the sandwich. Spread the mayonnaise on one side and the pate over the other and then assemble. Serve immediately and enjoy! THE FINALE! Now as much as you want to eat this without making a mess - be warned - you will make a mess. You will have bread crumbs down the front of your top and the soy sauce will drip down your hand and onto your wrist and beyond! Your mouth will be smeared with pate and mayonnaise and pickled carrot will fall off your plate and that is the best part of it because it means you're enjoying your Banh Mi and achieved complete eating bliss. 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. 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 Cooking, Margaret x BANH MI VIETNAMESE ROLLS INGREDIENTS: Chicken: 4 large chicken thigh fillets 2 tablespoons soy sauce/tamari sauce (I prefer Chang’s Asian Food) 2 tablespoons sweet chilli sauce (I prefer Fountain) 2-3 large garlic cloves, crushed or finely chopped (the more the better!) 1 tablespoon light olive oil 1 tablespoon sesame oil (Chang’s Asian Food) Carrot: 2 medium carrots, peeled and sliced into thin matchsticks or shred using a mandolin ½ cup warm water ½ cup white wine vinegar or rice vinegar 1 teaspoon sea salt 1 tablespoon caster sugar Fillings: Bread rolls (I used Schar Gluten Free baguettes cut in half), ¼ iceberg lettuce, finely shredded 1 Lebanese cucumber, thinly sliced lengthways with a potato peeler 1-2 green onions, sliced into thin strips, the length of the bread rolls 1 red long chilli, thinly sliced (removed seeds optional) Coriander leaves Mint leaves Mayonnaise (I prefer Kewpie Mayonnaise for this recipe) Duck Pate (Homestead by Tasmanian Pate has a gluten-free pate available) METHOD: 1. Combine the soy sauce, sweet chilli sauce, garlic, olive oil and sesame oil in a wide bowl and then coat the chicken with the sauce. Allow marinating in the fridge for 15-20 minutes. 2. In the meantime, prepare the carrots. Dissolve the salt and sugar in the warm water, then add the vinegar and the shredded carrots. Refrigerate and allow to sit for 15 minutes. After 15 minutes, drain and set aside. 3. Pour a tablespoon of cooking oil in a frying pan and over high heat cook each side of the chicken until golden (approximately 5-6 minutes) and cooked through. Allow to cool down a little and then slice into thin strips. 4. Cut the bread rolls in half, lengthways and prepare all the ingredients out on the table. Assemble each Banh Mi Vietnamese Roll with the following: - Spread one side of the bread roll with the mayonnaise and the other with the pate. - Layer the cucumber, lettuce, chicken, carrots, green onions, chilli, herbs, pepper and optional to drizzle a teaspoon of soy sauce and mayonnaise over the salad. 5. Bring sandwiches together, close and enjoy!

Perfectly cooked Chicken Skewers with the most flavourful Manuka Honey Satay Sauce and fragrant Rice. You just may find yourself making this recipe on repeat as it is simple to make and the flavour rewards are spectacular! Helpful Tips ABOUT THIS RECIPE AND ITS INGREDIENTS: In addition to being delicious, I find this meal to be healthy. I use chicken tenderloins which are from the chicken breast and instead of using sugar, I have substituted it with Manuka Honey. For my Satay Sauce, I have combined peanut butter with soy sauce, red curry paste, lime and Manuka Honey. Now, you will have to trust me on this one. The curry gives this meal a real Indonesian flavour, the kind you taste from a restaurant and it is spectacular. Manuka Honey is native to New Zealand. Its antibacterial properties is what sets it apart from traditional honey. Additionally, it has antiviral, anti-inflammatory, and antioxidant effects. TIPS AND VARIATIONS: What skewers should I use? If you're using wooden skewers for your chicken satay, soak the wooden skewers in water for an hour beforehand, so they're less likely to burn. How long should I marinate the chicken? You can marinate the chicken for 20 minutes and for up to 5 hours. Can I use a different cut of chicken? You can use chicken breast or even the chicken thigh fillet. You will just need to change the cooking time depending on the cut and thickness of the meat. What else can I serve these Chicken skewers with? Other than the rice, you can add or swap it for steamed vegetables, an Asian style salad, or even cauliflower rice. There is an Asian salad my family loves to pair it with here: https://www.createcookshare.com/single-post/crispy-noodle-salad-in-a-jar-with-quinoa - just serve it on a bowl instead of making it for meal prep in a jar. Can I store the leftovers? Definitely! Keep any leftovers in an airtight container in the fridge and store them for up to 3 days. Reheat well before serving. HOW TO MAKE THIS RECIPE To make this recipe is pretty straightforward. Marinade the chicken and in meantime cook your rice. You can choose to cook it on the stovetop, in a rice cooker, or buy ready-made microwave rice. Then prepare the satay sauce by combining the ingredients and heating, so they can blend and combine well together. Finally, cook the skewers over a grill or pan and bring it together. Watch How to Make It Other Chicken Recipes Miso Honey Chicken with Pickled Cucumber https://www.createcookshare.com/single-post/miso-honey-chicken-with-pickled-cucumber Chicken Provençal with Olives and Artichokes https://www.createcookshare.com/single-post/chicken-proven%C3%A7al-with-olives-and-artichokes Chicken and Halloumi Tray Bake https://www.createcookshare.com/single-post/chicken-and-haloumi-tray-bake Spaghetti with Chicken in Red Sauce https://www.createcookshare.com/single-post/spaghetti-with-chicken-in-red-sauce-aka-makaronia-me-kokkinisti-kota Easy Chicken Curry Soup https://www.createcookshare.com/single-post/easy-chicken-curry-soup 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 Cooking, Margaret x Satay Chicken with Manuka Honey and Jasmine Rice Serves 4 Prep Time: 20 minutes Cooking Time: 20 minutes INGREDIENTS: Chicken Marinade: 500g-600g Hazeldenes chicken tenderloins, approx. 10 pieces 150ml coconut milk, canned 1 tablespoon red curry paste ½ teaspoon salt ½ teaspoon pepper 8-10 skewers Satay Sauce: 150g peanut butter 150ml water 2 tablespoons Manuka honey 2 tablespoons lime juice 1 tablespoon red curry paste 1 teaspoon soy sauce Rice: 1 cup Jasmin rice 1 3/4 cups boiling water 1 teaspoon salt To Serve: Crushed peanuts Wedges of lime Sliced chilli Fresh coriander leaves METHOD: 1. Soak skewers in water for at least 10 minutes to prevent burning. 2. Combine the coconut milk, red curry paste, salt, pepper the chicken to marinade. Coat well, cover, and refrigerate for 20 minutes. 3. In the meantime, cook the rice. Place rice and salt into a 20cm diameter pot. Add boiling water and bring to a boil. Once it begins to boil, reduce to low heat and simmer for 6 minutes, without the lid on. When the majority of the liquid has been absorbed and the surface of the rice is bubbly, place the lid on, and then turn off the heat, and allow it to steam for 14-15 minutes. Do not lift the lid to check. Fluff using a rice paddle or fork and serve. 4. Next prepare the sauce. Add to a saucepan the satay sauce ingredients and over medium heat bring to a simmer. Stir occasionally for 3 minutes or until forms a slightly thick sauce. Turn off heat, cover to keep warm, and set aside. 5. Thread chicken tenderloins onto skewers. Heat a tablespoon of oil on a grilled pan and over high heat cook for 3 minutes on each side or until golden. 6. Serve the rice between plates, top with satay skewers and drizzle with plenty of satay sauce (if the sauce has thickened, add a tablespoon of boiling water and stir). Top with crushed peanuts, chili, coriander and wedges of lime.

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.

This One-Pan Roast Beef and Vegetables is my take on an Australian classic. It is so easy to prepare and cook that it may turn into a mid-week meal rather than only a Sunday roast. You'll notice I've added my own twist by combining an olive oil and herb marinade that gives the beef a juicy and aromatic flavour, whilst the root vegetables are sweet, earthy, and flavourful. What is Roast Beef? Roast Beef is when a section of beef, is roasted at high heat and served as a main meal. The more popular cuts of beef used are Rump Roast, Topside, Sirloin, Blade, Eye Fillet or even Rump. It is traditionally a national dish of England and is usually served on a Sunday, hence the term "Sunday Roast". A Sunday Roast consists of roast meat, roasted potatoes, and gravy. Watch How to Make It Helpful Tips INGREDIENTS AND VARIATIONS Beef Variations - Even though I have used a more expensive cut of beef for this recipe, it will also work well with a more economical cut such as the Oyster Blade Roast. A middle-of-the-range cut is the Rump Roast or Topside Roast. An even more tender cut is thought to be the Scotch Fillet Roast. I have chosen the New York Roast as it is tasty and has a good amount of fat on it to keep the beef tender and juicy and prevent it from drying whilst roasting. If the Oyster Blade, Rump, or Topside are chosen, I would suggest allowing the meat to marinate in the refrigerator for at least 4+ hours prior to roasting then take it out of the fridge at least 30 minutes prior to roasting. You want the beef to be as close to room temperature as possible. This allows the beef to cook more evenly. Vegetable Variations - Potatoes, carrots, and parsnips are roasted vegetable crowd-pleasers, however, you can use any combination of root vegetables like turnips, daikon, sweet potatoes, and even beetroot. They all have similar baking times so they can easily be substituted (just make sure they are somewhat similar in size so they can roast evenly). Seasoning - I like to keep my seasoning simple and let the ingredients shine, therefore I have used complementing herbs such as parsley, thyme, rosemary, and garlic. For more flavour use your culinary imagination and add marjoram or oregano. What to serve alongside this recipe Roasted vegetables Steamed quinoa or rice Simple green salad (lettuce and green onions with a lemon and olive oil dressing) Greek salad Fresh crusty warm bread Gravy (see details below) How to Make this Recipe Prepare the marinade and coat the beef. Prepare the vegetables. Cut into similar size pieces and drizzle with olive oil and season. Place all ingredients into a baking tray. Bake. Allow resting before slicing (this is important as it allows the beef to draw back in its juices) In the meantime, make the gravy. Serve. Other Roast Recipes Lamb Leg Roast Kleftiko Style https://www.createcookshare.com/single-post/lamb-leg-roast-kleftiko-style Lemon Garlic Chicken and Potatoes https://www.createcookshare.com/single-post/lemon-garlic-chicken-and-potatoes Roast Pork with Apple Sause and Dutch Carrots https://www.createcookshare.com/single-post/2018/10/26/pork-roast-with-apple-sauce-and-dutch-carrots Baked Salmon with Peas and Butter Beans https://www.createcookshare.com/single-post/baked-salmon-with-peas-and-butter-beans Halloumi and Vegetable Bake https://www.createcookshare.com/single-post/halloumi-and-vegetable-bake 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 Cooking, Margaret x One Pan Roast Beef and Vegetables Serves 8 Prep 15 minutes Cook 90 minutes INGREDIENTS Roast Beef: 2kg whole New York Strip Roast / Strip Loin Roast ½ cup extra virgin olive oil ¼ cup chopped parsley 2 tablespoons thyme leaves 6 garlic cloves, finely grated or minced 2 tablespoons red wine vinegar 1 tablespoon American mustard 1 teaspoon sea salt 1 teaspoon freshly ground pepper Root Vegetables: 8 medium-size Desiree potatoes, cut into quarters (800g) 3 parsnips, cleaned and cut in half or quarters (600g) 1 bunch of Dutch carrots, cleaned (400g) ½ cup extra virgin olive oil ¼ cup fresh rosemary leaves Sea salt and pepper INSTRUCTIONS 1. Pat dry whole strip roast with a paper towel and place into a roasting tin lined with baking paper. 2. In a bowl combine the olive oil, vinegar, mustard, garlic, thyme, and parsley. Massage all over and allow to sit for 15 minutes. 3. In the meantime, place all vegetables in a bowl and season with sea salt, pepper, rosemary, and olive oil. Place around strip roast in a baking tray. 4. Preheat oven to 160C fan-forced. Place strip roast into the oven and bake for 1 hour 30 minutes (this gives you a medium roast and the internal temperature should be around 50-55C) 5. Once baked, cover the entire tray to keep warm and rest for 15 minutes. 6. In the meantime, make gravy (see note and recipe below). 7. Using a sharp knife, slice beef into 1cm thick slices and serve with roasted vegetables and gravy. Note: I have used Mingle Roast Beef Gravy. https://shop.coles.com.au/a/rouse-hill/product/gravy-beef It is all-natural, no sugars, dairy-free and soy free, and full of clean ingredients. It is very handy and tastes amazing. If, however you want to create your own gravy from scratch, this is my go-to recipe. Gravy Beef: 2 cups beef broth or stock ¼ cup beef pan drippings 1 teaspoon garlic powder 1 teaspoon onion powder ¼ cup cold water 3 tablespoons gluten-free corn flour Sea salt and pepper to taste 1. In a saucepan, bring to boil the beef broth/stock, and then add the pan drippings, garlic, and onion powder. 2. In a small bowl whisk together the cold water and corn flour until dissolved and also add to the saucepan along with a good amount of pepper and some salt. 3. Bring to boil and stir continuously until thickened. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram or TikTok!

Fasolakia, also known as Green Beans Stew, is a traditional Greek dish, cooked in the summer months, that is simple, cooked in one pot, healthy and flavour packed. It combines velvety green beans, diced potatoes, carrots and zucchini that are slowly cooked in a rich olive oil and tomato sauce until they all soften and flavours are infused. First Published Dec 2020 Revised Jan 2023 What are Fasolakia Fasolakia is green beans stewed in a good amount of olive oil, tomatoes, and onion. This Greek dish belongs to the category of 'LATHERA', which is a whole category of Greek recipes where vegetables are cooked in extra virgin olive oil and tomato. LATHERA foods are traditionally eaten with bread that is used like a spoon, to "scoop up" the tomato-olive oil sauce. The meals are often served with olives and feta cheese. Watch How to Make It Helpful Tips Green Beans There are 2 types of green beans that can be used for this recipe. The traditional round green beans or the flat and wide green beans. This recipe works the same, regardless of which green beans are chosen. It is recommended that if you choose the flat green beans, a potato peeler is used to peel both string sides of the beans, as they can be hard to chew. Swapping Vegetables Traditionally, onions, potatoes, and carrots are added to fasolakia and this enhances the rich and velvety sauce. However, this is not limited to only these vegetables. I have swapped potato for cauliflower florets and carrot for sweet potato. This changes the flavour of the fasolakia, but the meal still falls in the food category of LATHETRA. Vegetable Stock If homemade vegetable stock is available, then this is a wonderful addition to the dish. However, I have found to really enjoy SAN ELK certified organic artisan stock. It is gluten and dairy free, made with real ingredients and one container makes about 12 litres of stock as the ingredients are finely ground. You can find them HERE What to Serve with Fasolakia Fasolakia is eaten as a main meal and served with feta, olives and bread, however, here are some ideas to serve it with, if made as a side dish. Roasted Leg of Lamb Lamb Cutlets with Sage and Chickpeas Chicken and Halloumi Tray Bake Deconstructed Chicken Souvlaki Rice Stuffed Vegetables Below shows how feta can be crumbled over the top and fresh herbs added. 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 and don’t forget to save it on your Pinterest board! Happy Creating, Margaret Fasolakia, Green Bean Stew Serves 4 Prep 15 minutes Cook 45 minutes INGREDIENTS 500g round or flat green beans 400g can diced tomatoes 60ml (¼ cup) extra virgin olive oil 1 heaped tablespoon of tomato paste 1 large onion, chopped 2 cloves garlic, crushed 2 medium size potatoes, 4cm cubed 2 medium size carrots, 2cm thick 2 medium size zucchinis, 3cm thick 1 cinnamon stick 2 teaspoons sea salt ½ teaspoon freshly ground pepper Vegetable Stock: 700-800ml boiling water 1 tablespoon organic vegetable stock powder* (see notes below) To serve optional: Feta Olives Bread INSTRUCTIONS 1. Prepare all ingredients and have them ready to cook. If the green beans are very long, then using a potato peeler, peel the string ends on each side of the beans and cut them into 10cm long pieces. Bring to boil the kettle or heat the vegetable stock if using a ready-made liquid stock. Please see below* for vegetable stock options. 2. In a wide base pot heat the extra virgin olive oil and then add the onion and garlic and sauté for 1 minute. 3. Next add the carrots and green beans and sauté for a further 2 minutes before adding the potatoes and zucchini. Combine. 4. Add the tomato paste and combine so that it evenly coats all the vegetables. Sauté for a minute before adding the diced tomatoes, boiling water, vegetable stock, sea salt and pepper, and cinnamon stick. There should be enough water to just cover most of the beans and vegetables. 5. Bring to a boil, and then reduce heat, cover with a lid and simmer for 35 minutes. Halfway through gently stir making sure all beans and vegetables have been covered and cooked in the liquid. 6. After 35 minutes, remove the lid and cook over heat for a further 5 minutes, to allow the sauce to thicken and reduce. Turn off the heat, cover again with the lid and allow sitting to further absorb liquid for at least 5 minutes. 7. Take the pot to the table and serve warm with crusty bread, feta and olives! *Options for vegetable stock Homemade vegetable stock Add a tablespoon of vegetable stock concentrate or finely ground vegetable stock powder to boiling water and combine well to create vegetable liquid stock. Store-bought liquid stock

A healthy and fresh-tasting meal with Lemongrass Chicken Tenderloins and Vietnamese Salad that is served as a noodle bowl mixed with herbs and several garnishes. About this recipe: This flavourful noodle salad is not only the perfect meal but a cheap option. You can prepare the ingredients ahead of time and cook them last minute as it only takes 20 minutes to bring the bowl together. I can not - not mention, however, the stand out flavours of the chicken tenderloins. The marinade is fantastic with earthy warm flavours from the lemongrass, coconut sugar, curry and ginger. For me, these complex and aromatic flavours really stand out and I am sure you will think so too. 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! Watch How to Make It TIPS AND VARIATIONS: Can I use another type of protein? I have only ever used chicken as it is our family's favourite way to create this dish, however, I am sure thinly sliced beef, green prawns or even tofu would work really well with these flavours. Can I use other Vegetables? Yes of course. I am not the biggest fan of edamame beans but this is the bowl I put together for my daughter who really loves them. I used instead peas for myself, so, pretty much any equivalent vegetable can be swapped. Can I make this for a crowd? This is a fantastic recipe to serve for a gathering of family or friends. My suggestion is if you cook up the noodles and salad and then assign a friend to BBQ the protein, this comes together in no time at all. In the meantime, place and lay out all your components and garnishes and each guest can help themselves and assemble their own noodle bowl. It is fun and entertaining and the perfect crowd-pleaser. 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 Lemongrass Tenderloins with Vietnamese Salad Serves 4 Prep Time: 20 minutes Cooking Time: 20 minutes INGREDIENTS: Chicken: 500g tenderloins (approx. 8-10 pieces and as usual I use The Bare Bird chickens) 2 tablespoons extra virgin olive oil 2 tablespoons chopped lemongrass, the white inner part of the stalks 2 tablespoons soy sauce (I use Tamari or Soy from Chang's Asian Food) 2 tablespoons lime juice 1 tablespoon coconut sugar 2 garlic cloves, minced 1 tablespoon red curry paste (I used 'Ayam') 1 teaspoon ginger, grated Cucumber Salad: 3 Lebanese cucumbers, shaved lengthways with a vegetable peeler 2 teaspoons rice wine vinegar 2 teaspoons sesame oil 1 teaspoon soy sauce 1 tablespoon honey Warming Garlic Noodles: 250g rice vermicelli noodles (Chang's is the best as they do not fall apart) 1 tablespoons olive oil 1 tablespoon butter (dairy-free alternative) 4 garlic cloves, minced 3 tablespoons soy sauce/tamari sauce 1 tablespoon sesame oil 2 teaspoons chilli flakes To Garnish: Crushed peanuts (Nut free - toasted sesame seeds) Fresh chilli sliced Edamame Beans Coriander and Mint Carrot sticks Wedges of Lime INSTRUCTIONS: 1. Whisk together all the marinade ingredients in a wide bowl where you will marinate the chicken. Toss the chicken making sure it is evenly coated and marinate at room temperature for 15 minutes. In the meantime, prepare the noodles. 2. Prepare the noodles according to packet instructions, drain and set aside. Add to a pan the butter, olive oil and garlic and lightly sauté. Add the soy sauce, sesame oil, and noodles. Toss to combine well and top with chilli flakes. Cover pan to keep warm and set aside. 3. Heat a large skillet pan with some oil (or BBQ), add the chicken tenderloins and cook for 3 minutes a side over high heat. Allow to rest, covered to keep warm, for 5 minutes before slicing. 4. In the meantime, in a bowl, whisk together the sesame oil, rice wine vinegar, soy sauce and honey. Pour over the cucumbers and garnish with crushed peanuts. 5. Bring altogether by arranging the warming garlic noodles, topped with slices of chicken, cucumber and suggested garnish.

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

A tangy yet sweet glaze with a hint of holiday spices is exactly what this Easy and Delicious Christmas Ham will taste like. This is the recipe you want to have handy when you know you'll be busy on Christmas Day but you want to make sure your ham turns out perfect with minimal effort. This recipe is literally mixing up a few ingredients, peeling off the ham skin, and then basting. Three simple steps to the most perfect Christmas Ham you will make and serve. And by the way, this recipe is refined sugar-free which means more ham on our plate! It’s a win-win! Helpful Tips Picnic Ham rather than Leg Ham I actually used a picnic ham this time round which is part of the foreleg, not a back leg to see whether the recipe also works, and yes it does! I actually found it carved easier too so don’t be shy to use this part as your “Christmas Ham” Serve it with... I love to serve this ham with a creamy or tangy potato salad and pan-fried green beans. It makes a wonderful Christmas Day meal and it is light and fresh. Leftovers? If you have leftover ham, why not freeze it in slices? Just make sure you use a zip seal bag that is air-tight so it doesn’t dry out the ham. Scoring I choose to score the ham fat in parallel lines over a diamond pattern because a) I prefer the look of the ham this way, and b) it is easier to slice because it keeps the fat intact with the slice you are cutting. Decorate Decorate your ham as you choose. I have tied a ribbon around and added sage leaves from my garden. You could add rosemary and even a few small twigs and leaves from your fresh Christmas tree if you have one in the garden. Anything goes! 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 Easy Christmas Ham Serves 10+ Prep 10 minutes Cook 1 hour 40 minutes Ham: 2-2.5kg half leg of ham or picnic ham 2 carrots, sliced in half 2 celery sticks, remove strings 2 large onions, sliced into rings Glaze: 200ml maple syrup 2 tbsp red wine vinegar 2 tbs wholegrain mustard 1.5 tsp ground cinnamon 1 tsp ground cloves 1. Preheat oven to 160C fan forced. 2. Run a sharp knife down the skin of the ham and using your fingers and running them back and forth, remove the skin, leaving the fat intact. Then again, using a sharp knife, score the fat either in a diamond pattern or in parallel lines. 3. Place a sheet of baking paper in the baking tray. Spread evenly the vegetables and then place the ham over the top (cover the knuckle with foil to prevent it from burning). Set aside to make the glaze. 4. In a bowl combine the glaze ingredients and whisk. 5. Brush 1/3 of the glaze all over the ham and place on a baking sheet and then foil over the top. Tuck in so no steam evaporates. Bake for 45 minutes (2kg ham) to 1 hour (2.5kg ham). 6. Remove baking paper and foil and baste ham with glaze. Bake uncovered for 20 minutes. Baste a second time and bake for a further 20 minutes. Baste a third time and bake for a final 20 minutes. 7. Remove from oven and allow to cool slightly before carving. Delicious Option: You can add the pan drippings and vegetables to a food processor with any remaining glaze and process until it is a paste. This makes a delicious “condiment”.