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.

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 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 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.

These Cheesy Potato Cakes are cheese, herbs, and mashed potato patties that are golden crispy on the outside and fluffy on the inside. They are the perfect appetiser at a party and the perfect dinner idea for the family. Either way, they are delicious. These are delicious for the whole family, from a toddler or teenager to a parent and grandparent. Add them to a lunchbox, bulk up a burger, or just snack on them with some dipping sauce. Regardless of which way, you’ll have fingers grabbing those potato cakes until the last one has been eaten. Personally, I love to eat mine topped with a little American mustard, sliced pickles, and tomatoes and wrapped in a big lettuce leaf. YUM! Helpful Tips Create Potato Cake Variations. These are some examples: Give it a Mediterranean twist by adding ½ cup feta instead of parmesan and ¼ cup finely chopped baby spinach. Give it an Asian twist by adding 1 teaspoon curry powder and 1 small red onion, finely diced. Add ½ cup diced ham or bacon to the mixture. Add more vegetables like ½ cup grated carrot or ½ cup finely chopped baby spinach. Turn them into sweet potato cakes by substituting half the potato with sweet potato. Turn them into a country style potato cakes by adding ¼ cup corn and ¼ cup grated carrot. Serve them up for breakfast alongside some eggs, bacon and baked beans. Serve them to kids with a simple tomato sauce to dip and some veggie sticks. Serve them as finger food by making them bite size and top them with a dollop of sour cream dip and smoked salmon. Bulk up a bread burger, a mushroom burger or lettuce burger Serve it beside a watercress salad dressed in extra virgin olive oil and balsamic vinegar glaze. Serve it beside a roast meal instead of baked potatoes or with a BBQ. 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 x Cheesy Potato Cakes Makes 12-14 Potato Cakes: 4 large Desiree potatoes, peeled, boiled and mashed with a fork or potato masher (makes approximately 3 cups mashed potato) 3 tbs gluten free plain flour (I used PomPom Paddock Flour for added cauliflower nutrition) 2 eggs, lightly whisked 2 green onions, finely sliced 2 tbs parmesan cheese (dairy-free equivalent) 1 cup tasty / cheddar cheese, grated (dairy-free equivalent) ½ cup parsley and dill, finely chopped (add extra for more flavour) Plenty of sea salt and freshly ground pepper Juice of ½ lemon 2 garlic cloves, minced For Frying: ¼ cup extra virgin olive oil (may need extra) Sour Cream Dip: 130g (about ½ cup) sour cream Juice of ½ lemon 2 tbs chives, finely chopped METHOD: 1. In a large bowl combine all the potato cake ingredients. Allow to rest in fridge for 15 minutes. 2. In the meantime, make the sour cream dip by combining all ingredients. Set aside in fridge until ready to serve. 3. Divide potato mixture into 12 portions and using your hands, roll each into a ball and slightly flatten into a rissole. 4. Heat oil in frying pan (enough oil to coat well bottom of frying pan) and over medium heat cook each side for 2 minutes. 5. Serve warm or at room temperature with watercress salad, smoked salmon and sour cream dip. Ingredients Mixture Pre-cooked patties Served with dip and salmon

This recipe is perfect if you are craving a Chinese vegetarian dish that is much healthier for you than takeout. I like to serve it over steamed rice and if you’re in the mood to cook a little more, then add some steamed baby bok choy and drizzle sesame oil over them. YUM! I never thought I’d say this but I’m beginning to really love mushrooms as the main ingredient in a meal. I’m finding it incredibly satisfying and it’s become one of my favourite vegetables. In saying that, when you cook mushrooms like this and use portobello mushrooms, in particular, you don’t feel like you are eating a vegetable due to its chunky and meaty texture. Surprisingly my son who dislikes mushrooms altogether asked for a second serving… LIKE WHAT!!! LOL Helpful Tips Do not marinate the mushrooms longer than suggested. Doing this will change the texture whilst they are cooking and could leave you with a more limp mushroom than what we want. Make sure the grill or BBQ is on high heat because you want that slight charring without overcooking the inside. Optional to grill / BBQ the mushrooms as a whole and not slice them. If you choose to do this, it's important to allow the mushroom to rest before slicing it so the juices redistribute throughout the mushroom. Optional to steam or even add to the grill some baby bok choy sliced in quarters. Brush with sesame oil and then place the cut side down first and BBQ on high for a few minutes. Repeat with other sides. Season and drizzle with sesame oil if needed. It’s a simple yet tasty addition. And that is it! 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 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. Can’t wait to hear from you. Happy Creating, Margaret Portobello Mushroom Steaks in Hoisin Sauce Serves 4 Preparation: 15 minutes Cooking: 10 minutes Ingredients: 6 Portobello Mushrooms, cleaned and cut into 1cm thick strips 4 tbsp Hoisin Sauce* 2 tbsp Sesame Oil 2 green onions, finely sliced into thin strips 1 tbsp toasted sesame seeds 2 tsp dried chilli flakes Sea salt Pepper *In Australia you can find gluten-free Hoisin Sauce and Sesame Oil as part of Chang's Asian Food range in your local Woolworths or Asian grocer Here is the link: https://www.changs.com/products/sauces/ Instructions: 1. Begin by combining the hoisin sauce, sesame oil sea salt and pepper in a wide bowl. Add the mushrooms to the marinade and using a pastry brush coat all sides of the mushrooms. Allow to sit for 10 minutes only. 2. In the meantime, using a sharp knife slice the green onion into thin strips and soak in cold water. This helps them curl. 3. Place mushrooms on a pan grill or BBQ on high heat and cook each side until it begins to brown. Brush more marinade if needed. 4. Serve over a bed of steamed rice along with some strips of green onion, a sprinkle of sesame seeds and chilli flakes and an extra drizzle of sesame oil. Serving Suggestions: Steamed Rice and/or Baby Bok Choy Variation in Serving Suggestion: Serve the Mushrooms over Chinese Style Pancakes along with the green onion, sesame seeds, chilli flakes and finely sliced cucumber sticks.

Creamy and Cheesy Potato, Bacon and Onion Gratin is a hearty savoury dish that is perfect on its own or the perfect complement to roast pork, beef or chicken. It's not only tasty and full of flavour but easy to make. Helpful Tips What makes these potatoes so good? Well for one, thinly sliced cooked potatoes with crispy edges. Two, creamy cream (yes I just wrote that). Three, bacon (enough said about that ingredient). Four, nutmeg! The added nutmeg makes the cream taste like a bechamél sauce… YUM How to thinly slice potatoes? I would suggest using a mandolin. I mean if you’re good with a sharp knife then go ahead but my best friend in the kitchen when it comes to thinly slicing and being consistent is a mandolin. If you are in Australia, this what I have at home (this is not sponsored, just letting you know the one I love to use) https://www.amazon.com.au/Progressive-55223-Slice-Mandoline-White/dp/B002THQ9JS Will my potatoes cook evenly if they are not all submerged in cream? No, they will not but that is the whole purpose of layering them vertically. You will get the soft creamy potatoes on the bottom of the tray and then the top quarter will be crispy and crunchy. Isn’t that everyone’s favourite bit? Can I add cheese? Of course! A handful of mozzarella and parmesan cheese would be phenomenal. I would add that first and then the breadcrumbs so the cheese won’t burn on top. 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 Potato, Bacon and Onion Gratin Serves 6 Prep 10 minutes Cook INGREDIENTS: 1kg white potatoes, thinly sliced using a mandolin 3-4 large onions, thinly sliced 300g bacon, diced 600ml pouring cream ½ cup finely chopped parsley 1 tsp nutmeg 4 garlic cloves, minced 2 tbs bread crumbs or for grain-free use 2 tbs almond meal generous amount of sea salt and pepper INSTRUCTION: 1. Preheat oven to 180°C fan forced / 200°C conventional oven / 400°F. Prepare a baking tray of approximately 20 x 25 cm 2. Place potato, bacon and onion in vertical layers. For example, place 2 potato slices then 1 slice of onion, then 2 potato slices and a few diced pieces of bacon. Repeat layering. 3. Once all potatoes and onion have been layered, scatter the parsley and any remaining bacon in and amongst the layering and spread out evenly. 4. In a bowl, combine the cream, nutmeg, garlic and sea salt and pepper. Pour over the baking dish, evenly distributing over the potatoes and then sprinkle with the bread crumbs or almond meal over the top. 5. Cover with a large sheet of baking paper making sure all corners are covered well and bake in the oven for approximately 1 hour and 30 minutes or until cooked, checking halfway through that the potatoes are baking evenly. You may need to rotate the baking dish halfway through baking. 6. Allow to rest for 10 minutes before serving to allow potatoes to absorb any remaining liquid. Garnish with fresh parsley leaves.

I'll often cook recipes that my parents taught me but add my own twist. Well, this won't be the case with this Revithosoupa. I remember my parents cooking this and patiently allowing the chickpeas to cook for up to 2 hours in order to get them perfectly soft. It created a cloudy soup that had an earthy flavour and every mouthful tasted like Greece. I remember thinking how delicious the rosemary and chickpeas tasted together and how I loved grabbing a thick slice of crusty bread to scoop more chickpeas onto my spoon. Once the soup was cooked and removed from the heat, my parents always enhanced the flavour of the chickpeas, by drizzling a good amount of extra virgin olive oil, followed by a big squeeze of lemon juice, and then serving into bowls. Helpful Tips Dried Chickpeas First and foremost you must use dried chickpeas for this soup, not canned ones. Even though they require time (unless you have a pressure cooker), there is something that the chickpeas release whilst boiling over time that produces the most amazing stock. Whatever it is, it helps to thicken the soup and create a cloudy soup that looks like gravy. Trust me, its delicious. Soaking Chickpeas Make sure you soak the chickpeas for 24 hours. Yes, 24 hours not just overnight. What I do is soak them from when I get home in the afternoon and then the following afternoon they are ready to start cooking. The reason I say 24 hours is because the longer you soak them, the more plump and tender they become plus they are easier to digest. Cooking the Chickpeas How do you know if the chickpeas are cooked? Well, that depends unfortunately on each bag of chickpeas. Some need only an hour of cooking and some up to 2 hours so I would aim for 1.5 hours and taste test. You may find that they absorbed a lot of the water whilst cooking and need an extra cup. If this is the case make sure you only add boiling water to the already cooking pot, not cold water. Storing / Refrigerating How long can the soup stay in the fridge? I have had this soup in the fridge for up to 5 days and it has still been kept fresh. Make sure you try it cold out of the fridge too, as my kids love eating this soup cold rather than hot! What to serve with Chickpea Soup? Grab some fresh crusty bread, marinated olives, and crumbly feta. It is a winning combination! 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 save. Can’t wait to hear from you. Happy Creating, Margaret Showing the difference of Dried and Soaked Chickpeas: they are double in size. Revithosoupa aka Chickpea Soup Serves 4 Ingredients: 500g dried chickpeas 8+ cups of water 2 large onions, finely diced ¼ cup fresh rosemary leaves, chopped 150ml extra virgin olive oil plus extra Juice of 1 lemon Sea salt and freshly ground pepper Instructions: 1. Soak the chickpeas for 24 hours in a large bowl filled with water. Drain and rinse under running water (above shows a photo of dried chickpeas and what they look like after they have been soaked for 24 hours). 2. Add chickpeas to a pot along with 8 cups of water. Bring to boil. Skim off any froth that rises to the surface using a spoon. 3. Now add the onions, rosemary leaves and extra virgin olive oil. Cover and simmer for 1 ½ hours checking if an extra cup of boiling water is needed half way through. 4. When the chickpeas are tender, turn off heat and add the juice of 1 lemon, season with plenty of sea salt and freshly ground pepper, and add 2-3 tablespoons more of extra virgin olive oil. Stir and cover. Allow sitting for 10 minutes before serving. Optional and highly suggested: To thicken the soup, take a cup full of chickpeas and liquid and blend them in a food processor. Add them back into the soup and combine well. This gives it a thick and hearty texture. Serve with crusty bread, marinated olives and crumbly feta. It is a winning combination!

I can't imagine anything better than a bowl of my mum's rustic homemade lentil soup on a cold day. The wholesome and hearty taste nourishes not only the body but the soul. Leading up to Greek Easter is the traditional 40-day lent during which we cook LATHERA FAGITA (oil-based foods). During this time, I can’t imagine anything better than a rustic and homely Greek soup. It is one of the most popular Greek dishes during this time and is cooked in every Greek household. But what I most love about this soup is that it can be eaten all year round as it is perfect on a cold winter’s day yet just as good served cold straight out of the fridge on a warm summer’s day. Don’t believe me? Try it! Containing lentils, tomatoes, onions, rice, and carrots, it’s suitable for those who follow a vegetarian, vegan, gluten-free, lactose-free, and Mediterranean diet. A bowl of lentil soup, a crusty piece of bread, and some olives are probably the most unpretentious, simple, and warming foods a person can have. KALI OREXI ! Helpful Tips Soaking: I always suggest soaking for 2 hours and changing the water a couple of times too. I find it helps cook the lentils faster but more importantly, soaking helps neutralize the anti-nutrients that can interfere with digestion. If I don’t soak them, I tend to get bloated. If I do soak them and rinse them a couple of times, I don't seem to get such effects. Olive Oil and Vinegar: You may look at this recipe and think why are we adding so much extra virgin olive oil and white wine vinegar? What I suggest you do, is once it's cooked, try a spoon full prior to adding the oil and vinegar and then add some and try it again. For some reason, the oil and vinegar tend to enhance the flavour of the lentils and add a layer of freshness to the earthy flavours. Water: As the soup is cooking, you may find that it thickens too much. To thin it out a little (not too much as you want it slightly thick) just add ½ cup of boiling water at a time. Storing: Once cooked and cooled, you can store the soup in an air-tight container in the fridge. If you feel you have made too much then freeze it in batches in freezer-safe containers. 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 save. Can’t wait to hear from you. Happy Creating, Margaret Hearty Lentil Soup Serves 6-8 Ingredients: 300g / 1.5 cups French green or brown lentils 400g canned diced tomatoes 8-9 cups boiling water 4 cloves garlic, thinly sliced 1 large onion, diced 1 large carrot, diced or grated ½ cup rice, medium grain 3 tablespoons extra virgin olive oil 3 tablespoons white wine vinegar 4 bay leaves Sea salt and freshly ground pepper Serving Suggestions: Crusty bread, feta (diary-free option) and finely chopped parsley Instructions: 1. Prepare the lentils by soaking them for 2 hours prior to cooking. Drain and rinse well. To create a light-coloured stock and lovely light flavour, par-boil the lentils for 10 minutes. Once they have boiled, drain again into a colander. Set aside. 2. Now add to a wide base pot the 2 tablespoons of extra virgin olive oil, carrots, onion and garlic. Sauté for a few minutes. Then add the rice, tomatoes, lentils, bay leaves and 8 cups of boiling water. 3. Bring to boil, cover with the steam hole open, reduce heat and simmer for 30 minutes. Check halfway through if more water is needed. Only add boiling water, not cold water. 4. Once cooked add sea salt and pepper and cook for a further 5 minutes. Then turn off the heat and add a tablespoon of extra virgin olive oil and white wine vinegar. Stir through and serve. Offer extra virgin olive oil and vinegar at the table if more is required.

These Healthy Carrot Cake Cookies have the goodness of cauliflower flour, fresh carrot, sweet sultanas and the health benefits of quinoa. Enjoy them freshly made, in your lunchbox or cold straight from the fridge! But they come with a warning: they are highly addictive! On a more serious note, as we are facing difficult times ahead, I would like to send out a message of love, kindness and health. We are all in this together, facing this virus that has overtaken the world and I encourage you all to remain calm, logical and hopeful. And so I hope you find some fun and joy in making these Healthy Carrot Cake Cookies either for yourself or for your loved ones or even as an activity in the kitchen with your children. Health, kindness and courage to all. Note: I am aware that many of you are overseas and can not access this flour. I would suggest replacing it with gluten free all-purpose flour. Watch How to Make It Healthier Carrot Cake Cookies Makes: 16-18 Cookies: Ingredients: 1 cup PomPom Paddock Flour or Gluten Free all-purpose flour 1 cup quinoa flakes 1 cup grated carrot 1 egg, whisked ¾ cup sultanas ¼ cup coconut sugar ½ cup coconut oil, melted and cooled 1 ½ teaspoon vanilla bean extract 1 tablespoon water 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon nutmeg ½ teaspoon ground ginger ½ teaspoon salt Cookie Glaze: ½ cup icing sugar 1 ½ teaspoons milk of choice Instructions: 1. Line baking tray with baking paper and preheat oven 180°C fan forced / 200°C conventional oven / 400°F. 2. Soak sultanas in hot water for 5 minutes, drain and set aside. 3. In a bowl add the flour, baking powder, cinnamon, nutmeg, ginger, salt and quinoa flakes. Combine well. 4. In a separate bowl add the coconut oil, coconut sugar, vanilla bean and egg. Combine well. 5. Fold the flour mixture, carrot and sultanas into the egg mixture. Combine well. 6. Using a small ice cream scoop or spoon, drop a scoop onto the baking tray and using a fork gently flatten. Repeat with the remaining mixture. 7. Bake for 10 minutes then turn the tray around in the oven and bake a further 5 minutes. Cool on wire rack. 8. In the meantime, combine the icing sugar and milk. Once cookies have cooled down, drizzle over the top. Allow to set before serving. 9. Store in the fridge for up to 10 days.