top of page
Pistachio and Cranberry Paximadia Biscotti_banner_WEB5.jpg

200 items found for ""

  • Gluten Free Meatballs with Potatoes

    These tender, full of flavour meatballs have been a family favourite for many years. You can serve them alongside these fluffy potatoes and salad for a complete meal OR bake them to serve as a meze with tzatziki OR smash them and add them in a bread roll with tomato sauce. Either way, they are DELICIOUS! I’ll let you in on a little secret too, they’re 50% vegetables and you’d never know! Link to my Greek Tzatziki recipe: To make these meatballs there are some simple steps. Firstly add all the ingredients into a bowl and combine well. Secondly, you want to make sure you grate or chop up in the food processor all the vegetables. You want them finely cut so they become one with the mince and this is what makes the meatball nice and fluffy. Thirdly, roll them into meatballs with a 6cm diameter. This is the perfect size to keep the meatball moist whilst baking. Smaller meatballs may cook faster but they also run the risk of being drier. Once you have the meatballs ready on the tray, clean and cut the potatoes as these are baked at the same time. The potatoes are cut into wedges (cut thin enough to bake at the same time) and placed in a bowl where they are seasoned with salt, pepper, extra virgin olive oil and then spread amongst the meatballs. You can add them all to one big tray or separate them into two smaller trays. You will make approximately 12 meatballs. Once this is done, bake in a preheated 200C fan forced oven for about 50 minutes. The house will smell amazing! I do suggest that halfway through baking you turn the tray around in the oven to make sure all meatballs and potatoes are evenly browned. I find there are certain sections of the oven that tend to brown quicker so rotating the tray evens out the browning. And that is it! Three steps is all it takes to make this Baked Meatballs and Potatoes recipe. Once everything is cooked, I would recommend serving them hot and adding the juice of a whole lemon. It gives it a delicious freshness and zest! I've also added some crumbled feta, diced tomatoes and basil to complete the meal but feel free to eat it as it is or serve it with a different salad! The choice is yours. Watch How to Make It Gluten Free Meatballs and Potatoes Makes 12 large meatballs Serves 6 Meatballs: 800g beef mince 2 brown or white onions, grated 2 zucchini, grated 1 large carrot, grated ½ cup parsley, finely chopped ½ cup basil, finely chopped ½ cup almond meal (or ¼ cup gluten-free breadcrumbs) 1 egg 1 tablespoon extra-virgin olive oil 2 teaspoon dried oregano 1.5 teaspoon salt ½ teaspoon pepper Potatoes: 5 medium potatoes cut into 6 wedges (cut down the centre, then each half into 3 wedges) 3 tablespoons extra virgin olive oil 1 teaspoon salt 1/2 teaspoon pepper Optional Salad: 250g mini tomatoes, sliced in half 150g feta crumbled (dairy free option) Handful fresh basil leaves Instructions: 1. Combine all the meatball ingredients in a bowl and mix thoroughly until the ingredients are evenly distributed. Shape into 6cm in diameter meatballs and place onto a baking tray lined with baking paper. 2. Turn on the oven to begin preheating to 200°C fan forced / 220°C conventional oven / 425°. 3. Clean and cut potatoes. Season and add oil. Combine well. Add potatoes inbetween the meatballs and pour any oil left over in the bowl over the potatoes. 4. Place tray in oven and bake for 50 minutes or until the potatoes are cooked. Halfway through baking, turn the tray around to evenly brown. 5. Whilst baking prepare salad. 6. Remove tray from the oven, allow to cool for 5 minutes and then pour over the feta, tomatoes, and basil leaves. Serve immediately. Serve with Tzatziki:

  • Friday Night Platter

    In Australia, summer is around the corner and no one really wants to be stuck in the kitchen cooking on a Friday night, so I've put together this lovely vegetarian platter to show how delicious and hearty a platter can be. For the Potatoes: 1 kg potatoes 3 tbs extra virgin olive oil 1 tablespoon crushed cashews 1 tablespoon dried oregano sea salt pepper Cut the potatoes into wedges, seasoned with plenty of extra virgin olive oil, sea salt, pepper, oregano and a tablespoon of crushed cashews. Place them in a preheated 200C fan forced oven to bake for 45 minutes while you prepare the platter. Remaining Ingredients: 1. Hummus Dip (I topped it with sesame seeds, oregano, and EVOO) 2. Variety of Olives 3. Baby Gherkins 4. Baby Carrots 5. Snow Peas / Snap Peas or Green Beans 6. Block of Cheese (I have used Kefalotyri, a Greek cheese) 7. Mini Tomatoes 8. Radishes 9. Wedges of Oranges (I used blood oranges) 10. Grapes 11. Walnuts, almonds or Pistachios 12. Two types of crisps 13. Two types of cheese (leave out for dairy-free or add dairy-free alternative) Now it's a matter of putting it all together, and don't forget to leave a space for those potato wedges! Once they're baked allow them to cool for 10 minutes and then add them to your platter. Time to enjoy and why not grab a glass of your favourite wine or beverage, sit back and nibble on this healthy Friday Night Platter all night? Enjoy!

  • Deconstructed Chicken Souvlaki

    This Deconstructed Chicken Souvlaki will take you to the streets of Greece. The combination of flavours in the seasoning is what will get you there. The balance of flavours which includes garlic, oregano, dill, paprika, lemon juice and extra virgin olive oil, will take you back to those warm summer nights sitting along the ‘paralea’ – beachside. All that is needed is a shot of ouzo! Watch How to Make It Deconstructed Chicken Souvlaki Serves 4-6 Souvlaki: 800g chicken thigh fillets, diced 2 large potatoes, diced (2x2cm) 1 red capsicum, diced 1 yellow capsicum, diced 2 zucchini, diced 1 cup pitted kalamata olives Dressing: 1/3 cup extra virgin olive oil 1 tsp sweet paprika 1 tbsp dried Greek oregano 2 tbsp fresh dill, finely chopped 2 tsp sea salt and pepper 4 cloves of garlic, minced or chopped ¼ cup freshly squeezed lemon juice Instructions: 1. Preheat oven 200°C fan forced / 220°C conventional oven / 425° and line a large tray with baking paper. 2. Place onto a tray all the Souvlaki ingredients and season with the oregano, paprika, dill, sea salt and pepper. 3. Add the EVOO, lemon juice, and garlic to a bowl and whisk together. Pour over the tray and then combine to evenly coat. Spread evenly over tray and bake for 45 minutes. 4. Serve hot with a sprinkling of feta (optional dairy free), an extra squeeze of lemon juice and EVOO. Optional to accompany steamed rice.

  • Salmon with Bruschetta Salad

    If you're looking for a deliciously fresh salmon recipe, then look no further. The combination of flavours in this Salmon with Bruschetta Salad will surprise you. Helpful Tips Salmon Firstly to prepared the salmon. ‘Clean’ the salmon by wiping over it with a wet paper towel and then pat dry it. Lay it, skin side down, onto a baking tray lined with baking paper. Drizzle plenty of extra virgin olive oil, and freshly squeezed lemon juice, and then sprinkle with sea salt, pepper, dried oregano, and dried dill (feel free to use fresh herbs instead). Bruschetta In the meantime prepare the bruschetta salad. Dice up the tomatoes, slice the pitted olives and finely chop the onion. Combine them all together along with the herbs and dressing and it's ready to serve once the salmon is cooked. Watch How to Make It Note: If you do not like Salmon, this goes really well with wild-caught Barramundi or Snapper. Salmon with Bruschetta Salad Salmon: 1.4kg side of salmon 2 tbs extra virgin olive oil 2 tbs lemon juice 1 tsp dried oregano 1 tsp dried dill 1 tsp sea salt ½ tsp pepper Place salmon onto a tray with baking paper. Season with sea salt, pepper and spices and then drizzle with EVOO and lemon juice. Place into 210C preheated oven for 30 minutes. Once cooked allow to cool for 5 minutes before topping with the salad. Bruschetta Salad: 250g cherry or grape tomatoes, diced 1 clove of garlic, minced 1 small red onion, diced 24 kalamata olives, sliced 2 tbs extra virgin olive oil juice of 1 lemon a handful of fresh basil leaves and parsley Combine all ingredients in a bowl. Once the salmon is cooked pour the bruschetta salad over the salmon and drizzle some extra oil all over. Serve immediately and serve with an optional side of steamed rice.

  • Spaghetti with Blistered Tomatoes Olives and Feta

    This easy pasta dinner is made with blistered tomatoes, garlic, kalamata olives, and feta. A quick, tasty, healthy dinner idea everyone will love. This simple, light tomato based pasta with blistered cherry tomatoes, creamy salty feta and kalamata olives is a delicious and easy dinner idea. The blistered tomatoes are roasted till they reach the perfect sweetness and the quinoa rice pasta has a smooth and mild flavour, making the combination mouth-watering! The Blistered Tomatoes which is the main ingredient in the meal is a simple process yet it gives such a gourmet result. Simply drizzle olive oil and balsamic vinegar over the tomatoes and then season. Bake for 20 minutes and they’re ready. That’s it! This simple side dish can suit just about any meal and when paired in particular with this spaghetti it makes the plate sing! Spaghetti with Blistered Tomatoes Serves 4 Spaghetti: 400g gluten-free Spaghetti 200g feta, crumbled ½ cup reserved cooking water (from pasta) 2 tbs Tomato Paste 1 cup pitted kalamata olives 3 tbs extra virgin olive oil 3 garlic cloves, minced ½ tsp ground paprika fresh basil leaves Blistered Tomatoes: 500g cherry tomatoes 2 tbs extra virgin olive oil 2 tbs balsamic vinegar sea salt/ground pepper 1. Preheat oven 200°C fan forced / 220°C conventional oven / 425°. Place tomatoes on a tray lined with baking paper and drizzle the EVOO and balsamic vinegar and season with sea salt and pepper. Bake for 20 minutes. Once blistered remove from the oven and set aside. 2. In the meantime cook the pasta al dente according to packet instructions. Once cooked drain, reserving ½ cup of the pasta water. 3. In the same pot add the EVOO, garlic, and olives and sauté for 2 minutes. Then add the pasta and toss to combine the garlic and olives. 4. Add the tomato paste into the ½ cup of reserved cooking water and dissolve and then pour over the pasta. Combine to evenly coat. 5. Season with freshly ground pepper and paprika and sprinkle the crumbled feta. Toss again to combine. 6. Evenly divide between plates and garnish with fresh basil leaves and an extra drizzle of EVOO. Add to each plate 5-6 blistered tomatoes and serve.

  • Zucchini Cannelloni Bake

    Here I give you comfort food made not only healthy but gluten-free and low-carb! This Zucchini Cannelloni Bake is made with slices of zucchini rolled around a delicious beef and ricotta filling and then baked in a pasta sauce, topped with freshly grated parmesan cheese and fresh basil leaves. Helpful Tips to Begin Zucchini Start with slicing the zucchini with a mandolin. It is preferred that you buy large, thick zucchini and slice them thin as this allows you to roll them up easily. The thicker slices will unfortunately snap and break. Filling It is really important that you break up the mince using a wooden spoon whilst cooking. Once the mince is cooked allow it to cool and then combine the ricotta. Rolling Add a tablespoon of mixture to the end of the zucchini slice, roll it up and place it into the baking dish. Do not add too much mixture as it will overflow. Zucchini Cannelloni Bake Serves 4-6 Ingredients: 500g beef or chicken mince 600g homemade / jar of pasta sauce 300g fresh ricotta 4-5 large zucchini, sliced using a mandolin 4 garlic cloves, minced 1 large onion, diced 3 tbs extra virgin olive oil 1 tbsp chia seeds sea salt pepper freshly grated parmesan cheese fresh basil leaves round baking dish, 30cm in diameter Instructions: Preheat oven 200°C fan forced / 220°C conventional oven / 425°. In a saucepan, add the oil and mince. Using a wooden spoon gently break down the meat and cook until lightly browned. Then add the onion, and garlic and continue to cook for a further 2 minutes. Add the chia seeds (which helps to thicken the sauce), sea salt, pepper, and half of the pasta sauce. Return to the heat and cook until it starts boiling then turn off the heat and allow to slightly cool. Add the ricotta to the mince mixture and combine well. This will be the filling for the zucchini cannelloni. Pour the other half of the pasta sauce into the base of the baking dish and begin to roll the zucchini with the filling. Add a tablespoon of the mixture onto the end of the zucchini slice and using your fingers roll up and place it into the baking dish with the sauce. Repeat with the remaining zucchini. Bake in preheated oven for 30 minutes. Once cooked, garnish with freshly grated parmesan cheese and basil leaves. Serve immediately. Optional: sprinkle some mozzarella cheese over the top for 10 minutes before removing it from the oven for extra cheesy cannelloni.

  • Stuffed Chicken with Spinach and Feta

    This easy Stuffed Chicken with Spinach and Feta is going to be the next weeknight meal on the menu. So delicious! The combination of cream cheese, onion, spinach, and feta adds a whole lot of flavour to the tender chicken breast. How Do I Prepare It? You are going to start by preparing all your ingredients. Chop up the spinach, crumble the feta, and cut a slit on the side of the chicken to create the pocket that you will need to stuff the ingredients into. Season the chicken breasts on both sides and then place onto a board. Using your hands, add slices of cream cheese first. Now if you are like me and you love your food creamy then add a lot of cream cheese. It actually helps keep the chicken breast tender while cooking. Next add the spinach, crumbled feta, and finally lots of sliced onions. Fold over one side of the breast onto the other and secure with 1-2 toothpicks. Add EVOO and the chicken to a frying pan and cook each side over medium to high heat until it is golden brown. It seals in the flavour and makes a huge difference to the end taste. This recipe becomes a one-pan bake if your frying pan is oven safe so it is preferred if you used one, otherwise after frying add the chicken to a baking tray lined with baking paper. Place the frying pan into the preheated oven, cover with a sheet of baking paper and bake for 20 minutes. Do not overcook it as the chicken will go dry. At this stage, prepare your salad. Once the chicken is cooked, drizzle with extra virgin olive oil, and fresh lemon juice and garnish with the parsley or basil leaves. Chicken with Spinach and Feta Serves 4 Chicken: 4 large chicken breast fillets 2 tbs extra virgin olive oil plus extra 1 cup baby spinach, finely chopped 1 red onion, sliced 100g feta crumbled 150g cream cheese 1/2 cup parsley, finely chopped 1 tsp garlic powder 1 tsp onion powder 2 tsp dried Greek oregano sea salt and pepper, a generous amount Juice of 1 lemon Serve with my Greek Salad: Or serve with Steamed Rice, Quinoa or Millet Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F Combine in a bowl the salt, pepper, garlic, onion and oregano. Using a sharp knife cut the chicken on the side creating a pocket. Open chicken breast and season both sides with the seasoning. Place chicken open on the surface and add the ingredients for stuffing. Begin with the cream cheese, then the spinach and feta, and finally the onions. Fold each piece over and secure it with a couple of toothpicks. Add EVOO to the frying pan (preferably an oven-safe frying pan) and add the chicken. Cook each side for 4 minutes or until golden brown and then place into the preheated oven for 20 minutes (it may need longer if the breast pieces are large but do not overcook as they will go dry). Cover chicken with a piece of baking paper to prevent it from drying. In the meantime chop up the salad ingredients and season. Set aside. When the chicken is ready squeeze lemon juice over, drizzle some EVOO and garnish with parsley leaves. Serve with salad.

  • Nacho Bacon and Eggs

    This quick and easy Nacho Bacon and Eggs Sunday Breakfast will become a favourite if you love nachos as much as we do. Layers of crispy sweet potatoes, bacon, eggs, tomatoes, onion, and avocado in a Mexican spice are all that is needed to have you licking your fingers for more! Most mornings consist of a quick breakfast but there is at least once a week that I like to put together something special. Sunday. Sunday has slowly become a no-rush day. The kind of day you look at the must-do list and think “I’m not even going there today”. This was not the normal me but after battling a very painful health concern for the last 7 months, I am learning to slow down and appreciate the saying: “Time is free but it is priceless. You can’t own it, but you can use it. You can’t keep it, but you can spend it. Once you’ve lost it, you can never get it back” Nacho Bacon and Eggs Serves 4 Ingredients: 500g sweet potato 6 eggs 5 slices of bacon, sliced into stripes 1 small red onion, sliced 12 cherry tomatoes, cut into quarters 1 avocado, peeled and diced Seasoning: Sea salt and Pepper Paprika Cumin Cayenne Pepper Garnish with fresh parsley leaves and fresh Lime Instructions: Preheat oven to 210°C fan forced / 230°C conventional oven / 450°F and line a large tray with baking paper. Using a mandolin, slice the sweet potato into thin slices and spread it across the baking tray. Spray with extra virgin olive oil and season with sea salt, pepper, paprika, cumin and a little cayenne pepper. Place in a hot oven and bake for 10 minutes. Remove the tray from the oven and spread strips of bacon over the sweet potato and bake for a further 5 minutes. Remove the tray from the oven and create spaces similar to a nest so the eggs can sit in. Crack the eggs in each nest and season as preferred. Bake for a further 10 minutes or until egg white is set. Once ready serve topped with slices of red onion, tomatoes, avocado, and fresh parsley. Squeeze fresh lime juice all over. Optional: Add grated cheese (dairy free option)

  • Chicken Wings with Sticky Sauce

    From texture to taste, these Chicken Wings with Sticky Sauce are a family favourite and are sure to be loved by your family as well. They have the perfect crunch and sticky sweetness that it's hard to believe they're pretty healthy too! Serve these as appetisers or as a main meal with a side serving of vegetables or rice. Either way, they are delicious! Chicken Wings with Sticky Sauce Serves 4 Prep 10 Cook 30 Chicken: 1 kg chicken wings 1/3 cup rice flour (optional tapioca flour or cassava flour for grain free) 1 tsp sea salt 1 tsp pepper 1 tsp ground garlic To Garnish: 3 spring onions, finely sliced 1 red chilli, sliced and seeds removed if needed Fresh lime Spicy Sauce: 2 tbsp sweet chilli sauce 3 tbsp soy sauce or tamari 1 tbsp rice vinegar 1 tbsp maple syrup 1 tsp sesame oil Instructions: Preheat oven to 210°C fan forced / 230°C conventional oven / 450°F and line tray with baking paper. Combine in a bowl and whisk together the ingredients for the spicy sauce. Set aside. In a deep bowl combine the rice flour, sea salt, pepper and ground garlic. Toss the chicken wings in the flour mix and then place them onto a baking tray. Spray with coconut oil or olive oil and bake in preheated oven for 15 minutes. After the first 15 minutes baste with the spicy sauce using a kitchen brush. Place back into the oven and cook for a further 15 minutes or until cooked through. Serve chicken on a platter of leafy salad greens and brush sauce over the chicken wings. Garnish with spring onions, chillies, and a big squeeze of lime juice. Optional to serve with steamed rice or stir fry vegetables.

  • Greek Pasta Soup

    This Greek Pasta Soup is hearty, delicious and the perfect comfort meal on a cold winter's night. When life gives you lemons you make lemonade. What has that got to do with Greek Pasta Soup you ask? It has to do with making the best of what you are given. Let me explain. Traditionally this Greek Pasta Soup is cooked with KRITHARAKI aka orzo pasta and of course, feel free to make it with orzo, but when you can't find gluten-free orzo then you go to the closest thing and substitute it. Here enters Barilla’s gluten-free elbow pasta! Just as delicious and best of all, turned out perfectly! When I posted this original photo on Instagram (using gluten-free orzo I brought to Australia from Greece, as seen in the photo below), so many of you asked for the recipe and so here it is. Such a simple dish that is like a big warm hug. You will notice in the photos that our soup is served in mugs. Do you know why? My family and I love to eat soup from mugs especially whilst on the couch watching a movie. Greek Pasta Soup Serves 6 Prep 10 Cook 1 hour 15 minutes Ingredients: 6 lamb neck/slow cook chops 340g pasta elbows (gluten-free barilla pasta) 2 tbsp tomato paste 10 cups water 1 tbsp sea salt Garnish Freshly grated parmesan cheese (dairy free option) Fresh parsley or basil leaves finely chopped Instructions: Bring to boil water in a large wide base pot and then add the lamb pieces. Whilst boiling skim off any impurities. Cover with lid and simmer for 1 hour. Strain the stock and remove the lamb. Set it aside to cool down and then remove the meat from the bones, in small chunks and in preparation to add to the soup later. Return the stock to heat and add the sea salt and tomato paste. Stir to combine and break down. Next pour in the pasta and over medium heat cook for 4 minutes (please note, this is the time needed for gluten-free pasta, wheat pasta may need longer). Add the pieces of meat to the soup and cook for a further 10 minutes or until the pasta has cooked well. Turn off the heat and allow the soup to sit for a further 5 minutes before serving.  (if during this process the soup is too thick, add boiling water) Pour into bowls or large mugs and garnish with parmesan cheese and parsley or basil leaves.



bottom of page