This Potato and Cucumber Salad with a Creamy Dill Dressing unveils a harmonious medley of textures and flavours – the fluffy potatoes, the crunch of cucumbers, and the subtle bite of red onion – all enveloped in the velvety and full-flavoured dill-infused dressing. Whether enjoyed at a picnic, shared with loved ones, or savoured during a solo lunch, this Potato and Cucumber Salad with Creamy Dill Dressing is a celebration of simplicity and sophistication. It's a testament to the magic that happens when humble ingredients are combined with care and creativity. Let me show you how to make it. Why you'll LOVE this Potato and Cucumber Salad Long-Lasting Freshness: The sturdy nature of potatoes and cucumbers means this salad holds up exceptionally well in the fridge. Even after a few days, the flavors remain robust, and the textures stay intact, ensuring a consistently delicious experience with each serving. Versatility in Serving: Whether you're portioning it out for lunch or dinner, this salad seamlessly adapts to different meal settings. Pair it with tofu, grilled chicken, fish, or your protein of choice for a well-balanced and satisfying meal that's ready to go. Time Efficiency: With a preparation time of just 15 minutes, you can efficiently assemble multiple servings for the week ahead. The minimal effort required for cutting and tossing is a game-changer when you're aiming for efficient and stress-free meal prepping. No Sacrifice on Flavour: Unlike some meal-prepped dishes that may lose their flavor over time, this salad actually benefits from some extra time in the fridge. The flavors meld, and the dressing infuses the ingredients, creating a more nuanced and delightful taste profile with each passing day. Meal Prep and Easy Grab-and-Go Option: When time is of the essence, having pre-prepared meals is a lifesaver. Grab a container of this salad from the fridge, and you're instantly equipped with a wholesome and tasty option, minimizing the temptation to opt for less healthy alternatives. Watch How to Make It Helpful Tips Boiling the Potatoes Whole: Whole potatoes absorb less water during the boiling process compared to peeled and diced potatoes. This is crucial for maintaining the desired texture of the salad; we want the potatoes to be tender but not waterlogged. Testing for Doneness and Cooling Before Cutting: Pierce the potatoes with a fork or sharp knife, to check for doneness. They should be easily pierced but not overly soft or mushy. Then, allow the boiled potatoes to slightly cool down before cutting. This makes them easier to handle, and the slight cooling period helps them retain their shape. Dill Dressing: Whisking the dressing, creates a creamy textured, and well-blended dressing. Simply make sure to adjust the quantities of lemon juice, salt, and pepper according to your taste preferences. The dressing should be balanced, with the lemon adding brightness and the salt enhancing the overall flavor. Optional Additions:  Sliced green or yellow capsicum can add bursts of color and freshness and toasted pine nuts or sunflower seeds can provide a delightful crunch. Storage and Freshness: If planning to store the salad for an extended period, consider storing the dressing separately and adding it just before serving to maintain maximum freshness plus, if the salad has been refrigerated, give it a gentle toss before serving to redistribute the dressing and ensure all ingredients are well-coated. Meal Prep and Dividing the Dressing: If making multiple servings for meal prep, portion the dressing separately for each container to prevent overdressing. Other Potato Recipes You'll LOVE Cheesy Potato Cakes Potato and Tomato Mediterranean Bake Salmon and Buffalo Mozzarella Potato Gem Cups Sausage and Cheesy Mash Pie Artichokes with Potatoes and Peas Potato and Cucumber Salad with Creamy Dill Dressing Serves 6 as a side salad Makes 4 servings for meal prep Prep 15 minutes Cook 25 minutes INGREDIENTS Salad: 1kg white baby potatoes 2 Lebanese cucumbers, sliced thin 1 red onion sliced thin 1 cup parsley leaves, roughly chopped Dressing: ½ cup fresh dill, finely, chopped ½ cup mayonnaise 1/3 cup fresh lemon juice 3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard ½ teaspoon sea salt ½ teaspoon cracked pepper INSTRUCTIONS 1. Prepare the potatoes: Add the potatoes with skins to a pot of salted water and bring to a boil. Boil for 25 minutes, or until fork-tender, depending on the size of the baby potatoes. Once cooked, let them cool slightly and then cut into quarters or sixths. 2. Prepare the Vegetables: Thinly slice the Lebanese cucumbers and red onion, and chop the parsley leaves and dill. 3. Make the Dressing: In a bowl, whisk together the dill, mayonnaise, fresh lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and cracked pepper. Mix until the dressing is smooth and well combined. 4. Combine Ingredients: In a large mixing bowl, combine the potatoes, cucumbers, red onion, and chopped parsley. 5. Add Dressing, Toss, and Serve: Pour the creamy dill dressing over the salad ingredients in the bowl. Gently toss the salad to ensure that all the ingredients are well coated. 6. Optional to Chill: Cover the bowl with cling wrap and refrigerate for at least 1 hour to allow the flavours to meld or optional to serve at room temperature. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Salmon and Buffalo Mozzarella Potato Gem Cups are crispy, cheesy, creamy and salty. The golden and crispy potato gems serve as the perfect vessel for a mouthwatering combination of buffalo mozzarella, smoked salmon, and fresh basil. This gluten-free recipe not only promises a visually appealing appetizer but also delivers a burst of satisfying taste in every bite. Come and make them with me! Perfect for entertaining guests or adding a touch of gourmet flair to your everyday meals, these savoury potato gem cups are a delicious and fun treat that promises to leave a lasting impression. Simple to prepare yet impressive in presentation, they're sure to become a favourite. Watch How to Make It Helpful Tips and FAQ Pressing the Potato Gems: When shaping the cups after the initial bake, use a glass or spoon to gently press down, creating a well-defined cup shape without flattening the gems too much. Adjusting the Portions: Adapt ingredient quantities if your muffin cups are smaller or larger to maintain a well-balanced flavor profile in each cup. Using fresh potatoes instead of frozen potato gems: While the frozen potato gems contribute to the crispy texture and convenience of this recipe, you can experiment with freshly grated potatoes. Ensure they are well-drained to achieve a similar texture. Substituting the salmon with a vegetarian option: Feel free to customize the filling based on your preferences. For vegetarian options, consider adding roasted vegetables or sautéed mushrooms as excellent alternatives. Making these Potato Gem Cups ahead of time for a party: Prepare the cups in advance and store them in the refrigerator. When ready to serve, reheat them in the oven and add the fresh toppings just before serving to maintain their vibrant flavors and textures. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Cheese and Tomato Mini Tartlets Brie and Cranberry Puff Pastry Bites All Appetisers Salmon and Buffalo Mozzarella Potato Gem Cups Makes 16 Prep 10 minutes Cook 25 minutes 2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter Note: If muffin cups are smaller or larger, adapt portions accordingly. INGREDIENTS 1 x 900g frozen potato gems (tater tots), gluten-free 2 x buffalo mozzarella, pulled apart into 16 pieces 150g Smoked salmon, cut into pieces 16 x Fresh basil leaves Olive oil or avocado oil spray Chilli flakes Freshly cracked pepper INSTRUCTIONS 1. Preheat and Prepare: Preheat oven to 220°C fan forced and spray each cup in the muffin tray with olive oil (brush as well if needed). 2.  Bake and Shape: Place 5 potato gems into each muffin cup (cups measure 7cm in diameter) and bake for 10 minutes. Then remove from the oven and using at the bottom of a small glass cup that will fit into the muffin cups, press down and ‘mash’ the potato gems into a cup shape. 3. Cheese Infusion: Place a tablespoon of grated cheddar into each cup and bake for a further 15 minutes. Allow to cool for 3 minutes. 4. Layer and Garnish: Add and load into each potato gem cup some buffalo mozzarella, pieces of smoked salmon, a sprinkle of chilli flakes and a leaf of fresh basil. Serve and enjoy! Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Spaghetti with Home-Made Cashew Basil Pesto offers a perfect balance of flavours with the nutty richness of cashews, the freshness of basil, the sweet-tartness of semi-sundried tomatoes and the savoury notes from parmesan cheese. It's an easy one-pot dinner that's gluten-free, healthy, quick to make and a family favourite. Let's Begin! It's the perfect dinner, easy entertaining dish or meal prep idea! Quick and Easy Preparation: The recipe involves simple steps and doesn't require extensive preparation or cooking time. This makes it suitable for busy weeknights when you may not have a lot of time to spend in the kitchen. Minimal Ingredients: The recipe uses a handful of fresh and flavorful ingredients, making it easy to assemble without the need for a lengthy shopping list. This is convenient for weeknights when you may not have the time or inclination for complex recipes. One-Pot Dish: With the pasta and pesto combined, it's a one-pot meal. This means fewer dishes to wash, saving you time on cleanup and making the evening more relaxed. Versatile and Customizable: The recipe can be easily adapted based on what ingredients you have on hand. You can customize it by adding other vegetables, or protein sources, or adjusting the level of spiciness to suit your taste preferences. Satisfying and Flavorful: Despite its simplicity, the combination of fresh basil, cashews, Parmesan, and semi-sundried tomatoes creates a dish bursting with flavor. It's a satisfying and delicious meal that feels like a treat, making it perfect for turning a regular weeknight into a special dinner. Family-Friendly: The appeal of pasta is universal, making it a family-friendly option. The flavors in this dish are generally well-liked, making it a crowd-pleaser for both adults and children. Leftovers for Lunch or Meal Prep: If you have leftovers, this pasta dish can make a tasty and convenient lunch for the next day. It reheats well and can be packed for lunch at work. How to Make your Pasta Juicy! If you ever found your pesto pasta to be on the dry side, then make it juicier by using pasta water. The starchy pasta water can help create a creamy and cohesive sauce. Here's a simple breakdown of the process: As you mix the pesto with the cooked spaghetti, the pasta might absorb the sauce quickly, leaving you with a dry dish. The addition of a little pasta water, with its starch content, helps create a smoother, creamier texture, preventing the sauce from becoming overly thick or dry. The starches in the water form a cohesive bond with the pesto, allowing it to evenly coat each strand of spaghetti. Other Pasta Recipes 2-Ingredient Gluten-Free Fresh Pasta Creamy Ravioli Soup Creamy Mushroom Pasta One-Pot Lasagna Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free Serves 4 Prep 15 minutes Cook 10 minutes INGREDIENTS 400-500g spaghetti, gluten-free ¾ cup home-made Cashew Basil Pesto ¾ cup semi-sundried tomatoes, chopped into strips Extra Virgin Olive Oil Parmesan Cheese Fresh Basil Leaves INSTRUCTIONS Cook the Spaghetti: Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Keep 1/4 cup pasta water and then drain and set aside. Prepare the Cashew Basil Pesto: While the pasta is cooking, add the pesto ingredients to a food processor and combine. Combine Pasta with Pesto: Combine the cashew basil pesto and 1/4 cup of pasta water. Add Semi-Sundried Tomatoes and garnish: Gently fold in the chopped semi-sundried tomatoes, distributing them throughout the pasta. Drizzle a bit more extra virgin olive oil and garnish with additional fresh basil leaves and a generous sprinkle of freshly grated Parmesan. Serve: Plate the spaghetti on individual serving dishes, serve and enjoy. Home-Made Cashew Basil Pesto Recipe - CLICK HERE FOR THE RECIPE Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

If you've ever tasted homemade pesto, then you'll never eat store-bought again, trust me. In just a matter of minutes, you can whip up this luscious Cashew Basil Pesto, which is a blend of fresh basil, roasted cashews, parmesan cheese, garlic, and fresh lemon juice that will leave your taste buds dancing. It's perfect for pasta, steaks, grilled chicken, sandwiches, salads, and more. Let's dive into the world of flavors with this homemade delight! Why use Cashews for this Basil Pesto? Creamy Texture: Cashews have a naturally creamy texture when blended, creating a velvety and smooth consistency in the pesto. This adds a luxurious mouthfeel to the sauce, making it satisfying and enjoyable. Mild, Nutty Flavor: Cashews have a mild and slightly sweet nutty flavor that complements the peppery freshness of basil and the savory notes of Parmesan cheese. This combination creates a well-balanced pesto that is rich and flavorful. Nutritional Benefits: Cashews are a good source of healthy fats, protein, and essential nutrients like magnesium and copper. Including cashews in your pesto not only adds flavor but also contributes to the nutritional profile of the dish. Accessibility and Affordability: Cashews are widely available and tend to be more affordable compared to some other nuts. This makes cashews a practical choice for those looking to create a delicious pesto without breaking the bank. How to store Cashew Basil Pesto Refrigerator: After making the Cashew Basil Pesto, fill a sterilised jar to almost the very top. Drizzle a little olive oil over the top and seal closed to keep the pesto green. This can keep for a few months in the fridge if you continue to cover the top with olive to keep the herbs fresh. Freezer: If you decide to make a large batch, then transfer to a freezer bag (s). Freeze flat, and break off chunks of pesto to use whenever you need it. When you need larger quantities defrost the entire bag. Favourite Ways to use Cashew Basil Pesto Pasta Sauce: Toss cooked pasta with a generous amount of cashew basil pesto for a quick and delicious pasta dish. Spread for Sandwiches and Wraps: Use cashew basil pesto as a spread for sandwiches and wraps. It adds a burst of flavor to cold or grilled sandwiches, giving them a gourmet touch. Try it with grilled chicken, turkey, or roasted vegetable sandwiches. Pizza Sauce: Instead of traditional tomato sauce, spread cashew basil pesto on your pizza crust as a flavorful alternative. Top with your favorite cheeses, veggies, and proteins for a unique and delicious pizza. Dip for Vegetables and Bread: Serve cashew basil pesto as a dip for fresh vegetables, breadsticks, or crusty bread. It's perfect for entertaining guests. Salad Dressing: Mix cashew basil pesto with a bit of olive oil and lemon juice to create a tasty salad dressing. Drizzle it over a green salad, pasta salad, or roasted vegetable salad for an extra layer of flavor. Protein Enhancer: Use cashew basil pesto as a marinade or sauce for grilled or roasted proteins. It pairs well with chicken, shrimp, salmon, or even tofu, adding a rich and herby flavor. Stir into Risotto or Quinoa: Stir cashew basil pesto into risotto or cooked quinoa for a vibrant and flavorful side dish. It adds depth to the dish and complements the nuttiness of the grains. Baked or Grilled Vegetables: Coat your favorite vegetables with cashew basil pesto before baking or grilling. The pesto infuses the vegetables with a savory flavor, making them a tasty side dish or standalone appetizer. Eggs and Breakfast Dishes: Swirl cashew basil pesto into scrambled eggs, omelets, or frittatas for a gourmet breakfast experience. It adds a burst of flavor to your morning routine. Grain Bowl Topping: Drizzle cashew basil pesto over grain bowls, such as quinoa or rice bowls, to add a burst of flavor and elevate the overall dish. What to pair this Cashew Basil Pesto with? Parmesan Chicken Tenderloins - add to the chicken or salad for extra flavour and juiciness. Cashew Basil Pesto Pasta - a simple yet flavour-packed weeknight dinner. Steak 'n' Chips Tray Bake - the perfect savoury topper to steak and chips. Crispy Gnocchi Tray Bake - drizzle over each bowl of gnocchi for a Mediterranean twist. Roasted Boneless Leg of Lamb - ditch the other sauces and try roasted lamb with this pesto instead! Cashew Basil Pesto Prep 5 minutes Process 1 minute Produces 1 ½ cups INGREDIENTS 2 packed cups fresh wide-leaf basil leaves, washed, dried, and stems removed ¾ cup extra virgin olive oil, light ¾ cup roasted (not salted) cashews ¼ cup parmesan cheese, freshly grated 2 large garlic cloves, cut into quarters 2 tablespoons fresh lemon juice ½ teaspoon pepper ½ teaspoon sea salt INSTRUCTIONS 1. Prepare to add to the food processor: In a food processor, start by layering the ingredients for optimal blending. Begin with the roasted cashews, garlic, lemon juice, sea salt, and pepper. 2. Adding the parmesan, basil, and olive oil: Add the freshly grated Parmesan cheese on top of the initial ingredients. Then, pack in the fresh basil leaves, ensuring they are washed, dried, and free of stems. Finish off the layering process by pouring the extra virgin olive oil over the basil leaves. This order helps achieve a smooth and consistent texture. 3. Process until smooth and store: Process the ingredients in the food processor until you achieve the desired texture and consistency. Stop and scrape down the sides if necessary to ensure everything is well incorporated. Once the pesto has reached a creamy perfection, transfer it into a sterilized jar and add a thin layer of olive oil on the top so the pesto is not exposed to air. This delicious concoction can be stored in the refrigerator for up to 3 months. Note on Olive Oil: Keep in mind that olive oil may solidify in the refrigerator. If this happens, simply leave the pesto out at room temperature for about 10 minutes before using. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Ricotta and Prosciutto Potato Gem Cups are crispy and cheesy, filled with flavour, gluten-free and perfect as an appetiser, snack, or lunch option. Featuring a crispy Potato Gem base, each cup is generously filled with melted cheddar, creamy ricotta, savoury prosciutto strips, and juicy cherry tomatoes. Every bite makes these cups irresistibly tasty. Come and make them with me! Whether you're hosting a gathering or treating yourself to a flavourful snack, these cups are sure to be a hit. Easy to make and visually appealing, they showcase that gluten-free appetisers can be delicious and indulgent. Watch How to Make It These Ricotta and Prosciutto Potato Gem Cups will be the first appetisers to disappear at a party or from the kitchen table because they're so much to eat! Who doesn't love bites of fried potato goodness? Helpful Tips and FAQ Pressing the Potato Gems: When shaping the cups after the initial bake, use a glass or spoon to gently press down, creating a well-defined cup shape without flattening the gems too much. Adjusting the Portions: Adapt ingredient quantities if your muffin cups are smaller or larger to maintain a well-balanced flavor profile in each cup. Using fresh potatoes instead of frozen potato gems: While the frozen potato gems contribute to the crispy texture and convenience of this recipe, you can experiment with freshly grated potatoes. Ensure they are well-drained to achieve a similar texture. Substituting the prosciutto with a vegetarian option: Feel free to customize the filling based on your preferences. For a vegetarian options, consider adding roasted vegetables or sautéed mushrooms are excellent alternatives. Making these Potato Gem Cups ahead of time for a party: Prepare the cups in advance and store them in the refrigerator. When ready to serve, reheat them in the oven and add the fresh toppings just before serving to maintain their vibrant flavors and textures. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Cheese and Tomato Mini Tartlets Brie and Cranberry Puff Pastry Bites All Appetisers Ricotta and Prosciutto Potato Gem Cups, gluten-free Makes 16 Prep 10 minutes Cook 25 minutes 2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter Note: If muffin cups are smaller or larger, adapt portions accordingly. INGREDIENTS 1 x 900g frozen potato gems (tater tots), gluten-free 1 cup (100g) Cheddar or tasty cheese, grated ½ cup (100g) Ricotta cheese 8 slices of shaved prosciutto, pulled apart into strips 8 cherry tomatoes, cut in to quarters Microgreens or baby rocket to garnish Olive oil or avocado oil spray Freshly cracked pepper INSTRUCTIONS 1. Preheat and Prepare: Preheat oven to 220°C fan forced and spray each cup in the muffin tray with olive oil (brush as well if needed). 2.  Bake and Shape: Place 5 potato gems into each muffin cup (cups measure 7cm in diameter) and bake for 10 minutes. Then remove from the oven and using at the bottom of a small glass cup that will fit into the muffin cups, press down and ‘mash’ the potato gems into a cup shape. 3. Cheese Infusion: Place a tablespoon of grated cheddar into each cup and bake for a further 15 minutes. Allow to cool for 3 minutes. 4. Layer and Garnish: Add and load into each potato gem cup a teaspoon of ricotta, strips of prosciutto, diced tomatoes, a few microgreens, sprouts or baby rocket to garnish. Season with pepper and serve. Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Introducing the easiest appetiser you will ever make. It's my Cheese and Tomato Mini Tartlets – it's gluten-free finger food that effortlessly combines crisp, golden puff pastry with the savory richness of cheddar cheese and the vibrant freshness of cherry tomatoes. This recipe yields 36 mini tartlets, making it perfect for gatherings, and is cooked in just 15 minutes. These tartlets are a quick and easy treat to whip up for any occasion. Let's Begin! Why you will love them These Cheese and Tomato Mini Tartlets are not only delicious but also boast several qualities that make them exceptionally enjoyable to make: Ease of Preparation: With just 15 minutes of prep time, this recipe is quick and straightforward. The use of ready-made gluten-free puff pastry simplifies the process, making it accessible even for those with busy schedules. Impressive Presentation: The tartlets are visually appealing, featuring a golden-brown puff pastry base, vibrant red cherry tomatoes, and melted cheddar cheese. This makes them an elegant and attractive addition to any table or party spread. Bite-Sized Enjoyment: The mini size of these tartlets makes them perfect for easy, bite-sized enjoyment. They're convenient to pick up and eat, making them a great finger food option for social gatherings. Minimal Ingredients with Maximum Impact: Despite the simplicity of the ingredients, each component plays a crucial role in delivering a satisfying taste. The recipe achieves a delightful balance without the need for an extensive list of items. Warm or Room Temperature Enjoyment: These tartlets can be enjoyed either warm or at room temperature, providing flexibility in serving. This makes them a great option for preparing in advance, allowing you to focus on enjoying the moment with your guests. Watch How to Make It FAQ Can I use regular puff pastry instead of gluten-free puff pastry? Yes, you can substitute regular puff pastry if gluten is not a concern for you. Adjust the cooking time accordingly based on the instructions for the pastry you choose. How can I store leftovers? Store any leftover tartlets in an airtight container in the refrigerator. Reheat them in the oven at a low temperature to maintain their crispiness. Can I customize the toppings? Certainly! Feel free to get creative with toppings. You can add ingredients like caramelized onions, different types of cheese, or even a drizzle of balsamic glaze for extra flavor. Can I make these tartlets in a different shape? Absolutely! While the square shape is convenient, you can use cookie cutters to create different shapes for special occasions or to match a particular theme. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Brie and Cranberry Puff Pastry Bites Cheese and Tomato Mini Tartlets, gluten-free Makes 24-36 (each sheet 20 x 15cm) Prep 15 minutes Cook 15 minutes Please Note: The amount of tartlets made and the ingredients required may need to vary depending on the size of the pastry sheets. INGREDIENTS 4 sheets puff pastry, gluten-free (I use Simply Wize) 18 cherry tomatoes, sliced thick (approximately) 8 slices cheddar cheese, cut into 6 equal pieces 2 teaspoons dried oregano or thyme 48 fresh basil leaves Olive oil spray Salt and pepper INSTRUCTIONS 1.     The oven: Preheat the oven to 190°C fan forced. 2.     Preparing the pastry: Place each square of pastry onto baking paper and using a knife or pizza cutter, slice into 4-6cm squares (depending on the measurement of your ready-made puff pastry and how large you want them). Next using the back of a small spice bottle, push down in the center of each square to create an indent in the puff pastry. The goal is to create a shallow impression without tearing the pastry. 3.     Layering the ingredients: Begin by spraying olive oil over the entire puff pastry sheets. Next place a square of cheddar cheese in the center of each pastry square, covering the indentation created with the spice bottle. The cheese will melt and fill the indentation as the tartlets bake. Top each cheese-covered pastry square with a slice of cherry tomato. Sprinkle with oregano, sea salt and pepper. 4.     Baking: Bake the tartlets in the preheated oven at 190°C fan forced for approximately 15 minutes or until the puff pastry is golden brown, and the cheese is melted and bubbly. 5.     Cooling and serving: Allow the tartlets to cool on the baking sheets for a few minutes before placing a basil leaf on each and then pulling them apart and serving. They can be enjoyed warm or at room temperature. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Melt-in-Your-Mouth Tender Roasted Lamb in a Pocket is my masterpiece. It requires just a handful of ingredients and a bit of love to create a dish that will have your guests singing praises. Get ready to embark on a journey of taste and aroma that will leave everyone craving for more. Let's Begin. Why You'll Love This Recipe Mouthwatering Marination: The lamb is bathed in a flavorful marinade of Greek oregano, thyme, garlic, and zesty lemon juice, infusing every morsel with a perfect balance of citrusy brightness and savory herbs. Tender Perfection: Slow-roasting in a sealed pocket ensures that each piece of lamb becomes irresistibly tender, practically melting in your mouth. The result is a dish that defines the epitome of succulence. Effortless Preparation: Despite its gourmet appeal, this recipe is remarkably straightforward. Whether you marinate the lamb in advance or cook it straight away, the process is user-friendly, making it suitable for both the seasoned chef and the home cook. Versatility for Any Occasion: Whether you're hosting a festive gathering for 12 or preparing a cozy family dinner, this dish adapts effortlessly to various occasions. Delightfully Shareable: Food is meant to be shared, and this recipe encourages a communal dining experience. Imagine the joy of passing around the foil packet, revealing the culinary treasure within, and sharing the delight with your loved ones. An Instant Crowd-Pleaser: With its combination of simplicity, bold flavors, and tender texture, this roasted lamb is guaranteed to be a crowd-pleaser. Be prepared for compliments and requests for the recipe—it's that good! Watch How to Make It FAQs - Tender Roasted Lamb in a Pocket Q: Can I prepare the lamb in advance? Absolutely! The lamb can be marinated ahead of time, allowing the flavors to intensify. You can refrigerate it for at least 2 hours or even overnight for a more robust taste. Q: Can I use a different cut of lamb? While the recipe is tailored for a boneless lamb shoulder, you can experiment with other cuts. Just keep in mind that cooking times may vary, so adjust accordingly. Q: What can I serve with this lamb dish? This succulent lamb pairs wonderfully with a variety of sides. Consider serving it with roasted vegetables, rice, baked potatoes, salad, or a fresh Greek salad to complement the Mediterranean flavors. Q: Can I double the recipe for a larger crowd? Certainly! Simply adjust the quantities accordingly and use multiple baking dishes if needed. The method remains the same, ensuring a hassle-free preparation process. Q: Is it necessary to refrigerate the lamb for marination? Marinating the lamb in the refrigerator helps the flavors meld, but if time is a constraint, you can cook it straight away. However, allowing the lamb to marinate enhances the overall taste. Q: Can I use fresh herbs instead of dried ones? Yes, you can substitute fresh herbs for dried ones. Q: How can I ensure the lamb stays moist during cooking? A: Leaving a bit of fat on the lamb shoulder helps keep it moist. Additionally, sealing the lamb in the foil and baking paper pocket locks in moisture, ensuring a juicy and tender result. Q: Can I freeze leftovers? Certainly! Allow any leftovers to cool, then store them in an airtight container in the freezer. Thaw and reheat when you're ready to enjoy this delicious dish again. Q: Can I use this recipe for a special occasion or holiday meal? This dish is perfect for special occasions. Its impressive presentation and rich flavors make it a standout choice for festive gatherings or holiday celebrations. Q: How can I adjust the cooking time for a smaller portion? A: For a smaller portion, you can reduce the cooking time slightly. Half the amount of lamb would need a 2- 2.5 hour cooking time. What to serve with this Tender Roasted Lamb? Greek Salad Greek Baked Vegetables Tzatziki Watermelon Salad with Rocket, Feta and Pistachio Mediterranean Fried Rice Tender Roasted Lamb in a Pocket, gluten-free Baking Dish 30 x 25 cm Serves 12 Prep 10 minutes Marinating. 2 hours+ (optional) Cooking 3 hours INGREDIENTS 2.5 kg lamb shoulder, boneless 1 tablespoon sea salt 1 ½ tablespoons dried Greek oregano 1 tablespoon dried thyme ½ tablespoon white pepper ½ tablespoon paprika ½ tablespoon ground garlic ½ cup (130ml) freshly squeezed lemon juice INSTRUCTIONS 1.     Prepare the lamb: Place the lamb on a clean cutting board and using a sharp knife, cut away any excess fat (not all of it as this helps keep the lamb moist). Cut across, at about 8cm apart strips. Then turn the strips 90 degrees and slice into cubed pieces, approximately 7-8cm pieces. 2.     Marinate the lamb: Place the lamb pieces into a large bowl, and add the salt, pepper, oregano, thyme, paprika, garlic, and lemon juice. Combine and massage the marinade into the lamb, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or overnight (if you need to, you can cook it straight away). 3.     Prepare the foil pocket: Preheat the oven to 180°C fan forced. Tear off a very large piece of foil (enough to cover the baking dish twice over) and place it into the baking dish, leaving the sides to fall over the edges. Do the same with a large piece of baking paper, of the same length. Both need to be long enough to wrap and enclose the lamb completely. 4.     Assemble the lamb pocket: Arrange the lamb pieces in rows on the baking paper and pour over any marinade left in the bowl. Fold the sides of the baking paper over the lamb, creating a packet-like envelope. Ensure it is tightly sealed and tucked in. Repeat with the foil. 5.     Bake: Place the baking dish in the preheated oven for 3 hours. 6.     Serve: Carefully open the foil packet, serve immediately, and enjoy! Have you tried this recipe? Share it with me at @createcookshare. Tap below to join me Instagram   Pinterest   Facebook   TikTok  or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Watermelon Salad with Rocket, Feta, and Pistachio epitomizes the essence of summer! Not only does it look good and taste good, but this salad pairs well with just about any meal. It offers a delicious blend of flavors, combining the juicy sweetness of watermelon, the peppery freshness of rocket, the creamy saltiness of feta, and the nutty crunch of pistachios in each vibrant bite. Let's Begin! Why You'll LOVE this Watermelon Salad Vibrant Flavors: The salad offers a vibrant medley of flavors, that creates a taste sensation that is both refreshing and satisfying. Textural Contrast: Each bite provides a textural contrast, from the crispness of the rocket leaves to the creamy feta and the satisfying crunch of pistachios. This diverse texture adds interest and excitement to every forkful. Refreshing and Light: Perfect for warm summer days, the salad is refreshing and light. The chilled watermelon and the overall combination of ingredients make it a cooling and invigorating choice for a summer meal. Aesthetically, it's GORGEOUS! The salad is visually appealing, with its vibrant colors and artful arrangement of ingredients. The aesthetic presentation enhances the overall dining experience, making it not only a delicious dish but also a feast for the eyes. Pairs Well with Various Dishes: The salad complements a variety of main courses, making it a versatile side dish. Memorable Dining Experience: The unique combination of flavors and textures creates a memorable dining experience. People are likely to remember and crave the distinct taste of this salad, making it a go-to recipe for gatherings and celebrations. Gluten, Dairy, and Grain-Free (optional): The salad is gluten-free and grain-free and if vegan fetta is used, can also be dairy-free. Watch How to Make It Helpful Tips Selecting Ingredients: Choose a ripe and juicy watermelon. Look for a firm texture and a deep, uniform color. Opt for fresh, vibrant rocket leaves. Avoid wilted or yellowing greens. Select high-quality feta cheese for a creamy and flavorful addition. Use roasted and unsalted pistachios for a crunchy, nutty element. Marinating the Onion: Marinating red onions in lime juice is a fantastic way to mellow their sharpness and infuse them with a bright, citrusy flavor. Chilling: Refrigerate the watermelon cubes before assembling the salad. A chilled watermelon adds a refreshing touch to the dish. Serve the salad immediately after preparation to maintain the crispness of the rocket leaves. Serving Suggestions: This salad makes an excellent side dish for grilled meats or seafood or as a refreshing appetiser. Pair it with a chilled glass of white wine or a fruity iced tea to complement the flavors. Other Recipes you will Love Roasted Cauliflower and Chickpea Salad Mediterranean Rice Greek Salad Greek Potato Salad with Purslane Watermelon Salad with Rocket, Feta and Pistachios Prep: 10 minutes Servings: 8 as a side dish INGREDIENTS 1.5kg watermelon, cubed 120g baby rocket leaves 150g Greek feta, crumbled 1 red onion, thinly sliced ½ cup fresh basil leaves, ripped into pieces ½ cup fresh mint leaves, ripped into pieces ¼ cup chopped pistachios 2 tablespoons extra virgin olive oil 1 x juice and zest of a large juicy lime 1 tablespoon balsamic glaze 1 x pinch of salt INSTRUCTIONS 1.     Prepare the onions: In a bowl mix to combine the red onion, lime juice, lime zest, one tablespoon of olive oil, and a pinch of salt. Allow it to sit for 10 minutes, stirring it 2-3 times throughout. 2.     Prepare the salad: In the meantime, cube the watermelon. Then add to a large serving bowl the rocket, watermelon, and crumbled feta. Then drizzle over the top a tablespoon of extra virgin olive oil and balsamic glaze. Top that with the onions, pistachios, basil, and mint leaves. 3.     Toss and serve: Gently combine and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Brie and Cranberry Puff Pastries are little bites of deliciousness! Imagine biting into a golden, buttery puff pastry parcel, where the velvety Brie oozes out, creating a luscious contrast with the sweet and tangy burst of cranberry sauce. The addition of finely chopped nuts introduces a delightful crunch, adding depth and texture to each heavenly bite. Looking at these appetisers, you wouldn't think they're gluten-free, take 10 minutes to prepare and use only 4 ingredients to bring together. Let's Begin! Indulge in the epitome of culinary elegance with our Brie and Cranberry Puff Pastry Bites – a symphony of rich, creamy Brie cheese, tart cranberry sauce, and crunchy nuts, all encased in layers of flaky puff pastry. These bite-sized treasures are not just an appetizer; they're a culinary experience that will transport your taste buds to a realm of sophisticated flavors. Watch How to Make It Helpful Tips and FAQ Q: Can I use store-bought puff pastry, or should I make it from scratch? Store-bought gluten-free puff pastry works perfectly fine and saves time. If you're short on time, go for the convenience of pre-made puff pastry from the supermarket. Q: How far in advance can I prepare these Brie and Cranberry Puff Pastry Bites? You can assemble the bites a few hours ahead and store them in an air-tight container in the refrigerator, unbaked. When you're ready to serve, simply bake them according to the instructions. Q: Can I substitute Brie with another type of cheese? While Brie provides a creamy and luxurious texture, you can experiment with other soft and melty cheeses like Camembert or goat cheese. Choose a cheese that complements the sweetness of the cranberry sauce. Q: Can I make these appetisers without nuts for allergy reasons? Absolutely. Feel free to omit the nuts if you have allergies or simply prefer the bites without them. The Brie and cranberry combination is delicious on its own. Q: Can I use a different sauce instead of cranberry? While cranberry sauce adds a delightful tangy sweetness, you can get creative with other fruit preserves or chutneys. Fig preserves, raspberry sauce, or even apricot jam can be excellent alternatives to customize the flavor profile. Q: How do I store leftovers? If you happen to have any leftovers, store them in an airtight container in the refrigerator. Reheat in the oven for a few minutes to maintain the flakiness of the puff pastry before serving. Other Appetisers Spinach and Feta Pinwheels Caribbean Spice Chicken Wings Zucchini, Basil and Feta Fritters Olive and Halloumi Pinwheels Baked Feta with Olives ** Thank you to Kalefornia Kravings for the inspiration for this wonderful and creative recipe that I can share with you all, and though Caitlin's page is not gluten-free, many of her recipes are easily converted to gluten-free. Brie and Cranberry Puff Pastry Bites, gluten-free Prep 10 minutes Cook 15 minutes Makes 18-24 This recipe uses Simply Wize puff pastry, with 4 sheets weighing 540g in total. INGREDIENTS 1 Packet puff pastry, thawed overnight in the refrigerator, gluten-free 1 ½ wheels of Brie Cheese (approximately 350g), cut into cubes 300g cranberry sauce, ready-made in a jar 24 pecans, roughly chopped 1 x fresh Rosemary (optional decoration) INSTRUCTIONS 1. Oven and Muffin tray: Preheat the oven to 200°C fan forced. (There is no need to spray the muffin tin if it is non-stick, however, if it needs it, use olive oil spray or a kitchen brush). 2. Prepare Pastry: Place the pastry on a flat surface and gently roll it out only once to slightly thin out. This is not necessary, but it does give you a larger surface to work with. Next, cut it into squares, approximately 6cm x 6cm, or a size that will fit the muffin holes you have available. 3. Assemble the Puff Pastry Bites: Place a puff pastry square into each muffin hole and place a brie cube in the centre of each pastry. Next, spoon a small amount of cranberry sauce over the top of the brie and sprinkle the pecans over the top. 4. Bake and Serve: Bake for 15 minutes or until golden and puffed up. Remove from oven, allow the bites to cool in the muffin tins for 10 minutes, garnish with rosemary, and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

A Bagel Brunch Board is a wonderful way to bring friends and family together, especially during the festive or holiday season. A variety of spreads, cheeses, meats, fruits and vegetables, and a couple of special toppings, makes this irresistible. Let's begin! Why Create a Bagel Brunch Board? The Gluten-Free Festive Bagel Brunch Board is irresistible for several reasons, enticing both the eyes and taste buds. Here's why this spread is sure to captivate and satisfy: Visual Allure: The presentation of the brunch board is a feast for the eyes. The vibrant colors of fresh vegetables, the rich hues of smoked salmon, and the array of sweet toppings create a visually stunning display. The appeal is not just in the taste but also in the artful arrangement, making it irresistible from the moment guests lay eyes on it. Interactive and Customizable: The interactive nature of the brunch board, with its mix-and-match toppings and customizable options, adds an element of excitement. Guests have the freedom to create their perfect bites, fostering a sense of engagement and making the experience even more appealing. Communal and Sharing Experience: The communal nature of the brunch board promotes sharing and socializing. Guests gather around the spread, creating a shared experience as they discuss their favourite combinations and discover new flavours together. This communal aspect enhances the overall enjoyment and makes the brunch board irresistibly inviting. This Bagel Brunch Board truly has something special for everyone. I have outlined below all that I have included with extra options or alternatives, but the greatest part of a brunch board like this is that you can tailor it to your likes and dislikes. Make it your own! Other Brunch Ideas Ratatouille Shakshuka Baked Mexican Frittata Eggs in a Bagel Hole Nutella Stuffed French Toast Other Brunch Ideas Festive Bagel Brunch Board, gluten-free Serves 12 Garlic and Thyme Mushrooms: 2 punnets mushrooms of choice, sliced thick (I used shitake and white button) 1 tablespoon butter 1 large garlic clove, minced 1 teaspoon dry thyme Parsley leaves Add to a hot pan all the ingredients, and cook for 4-5 minutes, stirring every minute until all liquid has been absorbed and mushrooms are lightly golden. Bagels: 2 x Gluten Freedom Classic Sourdough Bagels 1 x Gluten Freedom Everything Sourdough Bagels Spread: Smashed Avocado Spread Pesto (basil or sundried tomato) Chives and Cream Cheese Spread or Cheese and Spinach dip Nutella Nut Butter Berry Jam (strawberry or raspberry) Honey Protein: Boiled eggs, sliced Prosciutto, thinly sliced Bacon, oven-baked till crispy Salmon, sliced Dairy: Feta or goat cheese, topped with extra virgin olive oil, dill, capers, and sesame seeds Choice of Jarlsberg, gouda, or aged cheddar cheese, sliced Vegetables: Lebanese cucumbers, sliced Ripe tomatoes, sliced Red onion, sliced Rocket leaves Basil leaves Fruit: Berries of choice Banana Kiwi fruit or Pineapple Avocado Wedges Lemon wedges Recipe and Photography Margaret Pahos @CreateCookShare