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

These SPINACH AND RICOTTA STUFFED SWEET PEPPERS are filled with creamy stuffing and the perfect amount of herbs and lemon zest to balance the flavours in your mouth. Served alongside crispy baked potatoes, it is a light, flavourful, comfort food meal that will be sure to please even the pickiest meat-eater! It has been a while since I bought sweet peppers which in Australia we call ‘Banana Peppers’. For many years, I used to add them to our salad or just slice them into sections and chomp on them throughout the day as you would carrot sticks. However, this time, when I saw them at my local IGA supermarket, in an act of mild spontaneity, I decided to do what my neighbour had once told me. She would grow her own banana peppers every year so that she could make stuffed peppers for her family just the way her parents did for her. I probably should have asked her for the recipe but since I love to experiment, I decided to just ‘wing-it' and make them with spinach and ricotta. I posted this experiment in my stories on Instagram and so many responded asking for the recipe. To my surprise, they had not seen these banana peppers stuffed this way and so that is how this recipe came about. Since I also have an abundance of parsley, green onions, and lemons in my garden, I added these ingredients to the recipe and I will say, it is a MUST! The lemon zest is what you will notice in that first bite and then the creamy ricotta and fresh greens. Be aware that yes, it is a little bit of a pain to get that mixture all the way down into the crevasses but I have suggested making a slit which helps this process, and trust me, it is so worth the effort when you take that first bite. This is also a fantastic meal to make for guests as you can assemble the sweet peppers and stuff them ahead of time and just keep them covered in the fridge for up to 24 hours before baking. Just add the potatoes last minute. 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 Watch How to make It Spinach and Ricotta Stuffed Sweet Peppers Serves 4 Prep Time: 20 minutes Cooking Time: 1 hour Sweet Peppers: 8 large sweet peppers/banana peppers 500g fresh ricotta 2 heaped tablespoons of parmesan cheese 1 egg, whisked 120g baby spinach, finely chopped 2 green onions, thinly sliced 2 garlic cloves, minced ½ cup parsley, finely chopped ¼ cup dill, finely chopped Zest of 1 whole lemon Sea salt and pepper 2 tablespoons extra virgin olive oil Potatoes: 6 medium potatoes, sliced into quarters 2 tablespoons extra virgin olive oil 1 heaped teaspoon dried Greek oregano Sea salt and pepper 1. Combine well in a bowl the ricotta, parmesan cheese, egg, baby spinach, green onions, garlic, parsley, dill, zest of lemon, sea salt, and pepper. Set aside. 2. Cut off the tops of the sweet peppers and make a slit lengthwise down each pepper to slightly open it up. This makes it easier to get the stuffing all the way in from top to tip. 3. At this stage preheat the oven to180°C fan forced / 200°C conventional oven / 400°F and line a baking tray with baking paper. 4. Stuff the peppers with the spinach and ricotta mixture and bring the opening slits together so that the stuffing holds the two sides together (it is okay if the peppers are not completely closed). Arrange on the baking tray with the opening facing upwards. 5. In a separate bowl add the potatoes, extra virgin olive oil, sea salt, pepper, and dried Greek oregano. Combine well and add to the same baking tray, in between the sweet peppers. 6. Drizzle over the sweet peppers and the 2 tablespoons of EVOO and place them into the oven. Bake for 45 minutes then cover loosely with baking paper and cook a further 15 minutes. 7. Serve immediately. Optional to garnish with fresh parsley leaves and serve with fresh crusty bread. #spinachandricotta #spinach #ricotta #stuffedpeppers #stuffedcapsicum #traybake #mediterraneandiet #mediterraneanfood

Create, cook and share this easy version of a traditional Spanish Paella. It is loaded with fresh seafood, juicy chicken, smokey chorizo, and most importantly arborio rice that has been infused with saffron. It serves a crowd and would be the most perfect centerpiece at your next dinner party! Who else enjoys the caramelised scrapings on the bottom of the paella pan? Yes, me too! It’s the best part, isn’t it? Well, my Easy Paella will give you just that - a delicious caramelised base, fluffy rice, and the perfect amount of spices to make you feel like you’re in Spain. My Easy Paella is a colourful dish bursting with flavours of fresh seafood, saffron, paprika, and smoky chorizo. You don't need much else except a light and fresh salad to complete the dining experience. My Orange and Olive Salad is the perfect accompaniment to my Easy Paella. It is refreshingly light, enhances the paella's flavours, and only takes 10 minutes to put together. It's the most perfectly refreshing side to any rice, pasta, or protein meal so you'll want to keep this salad recipe handy. For me, it's the combination of citrus with salty-sweet olives and the crunchy fennel that makes this salad a winner. The dressing is fresh, sweet, and light, combining extra virgin olive oil, red wine vinegar, and a good drizzle of honey. After I took the photos I also added a little orange zest for extra ZING but that is totally optional - the salad is phenomenal just as is! Helpful Tips SPECIAL INGREDIENTS REQUIRED: Paella Bomba Rice is the most sought-after for paella. However, if you can't find Bomba Rice then the second best is Arborio Rice which is a short Italian Rice. It has a creamy chewy texture due to its higher amylopectin (one of two components in its starch) content. The rice in paella is cooked uncovered - this is a specific cooking technique for a paella. Saffron Threads: Saffron is one of the most expensive spices. You will find it in either threads or powder form. The saffron threads are the whole stigma from the saffron crocus, while saffron powder has been gently dried and ground. You can not just add the saffron threads to a meal - they need to be activated to release their flavour and colour - hence why we add them during the cooking process rather than at the end. Good quality saffron will give a sweet, earthy, and floral taste to your paella so make sure you purchase from a reputable company as there are cheap imitations that can make the paella taste bitter and metallic. HOW TO MAKE A PAELLA Paella is made in only 5 simple steps: Fry off the onion, garlic, capsicum, and chorizo. Add the tomatoes and spices. Add the chicken, rice, and stock. Allow cooking. Do not combine or stir from this point onwards. Add the seafood and allow to cook further and rest before serving. COOKING TIPS What pan you should use to make Paella. The best pan to use for paella is a paella pan because they are wide and shallow. They are made like this so that the pan has as much contact with heat as possible so the liquids are absorbed and evaporated equally. This is how the golden crust is formed at the bottom of the paella. I personally have 2 varieties. I have a smaller enamel streel pan and a larger polished steel paella pan and I am extremely happy with both. For this recipe, I used this paella pan https://www.house.com.au/baccarat-autentica-paella-pan-42cm?SearchID=45260017&SearchPos=6 Do Not Stir! Unlike risotto, a paella should NOT be creamy. This is why once we add the stock and give it a once-off stir, we then do not stir any again. Stirring activates the statch and creates a creamy and gluey texture. HOW TO SERVE A PAELLA My favourite way to serve a paella is to place it in the centre of the table for everyone to dig in, alongside a salad, drinks and (this is controversial now....) some buffalo mozzarella. I think I may have just caused chaos in Spain by writing that! But yes, I absolutely love some shredded pieces of buffalo mozzarella on the side of my paella. Now, this is NOT traditional but all I can say is give it a try before you judge it. BRINGING IT TOGETHER While the paella is simmering, prepare the salad. By the time the rice cooks (takes around 15 minutes) you will have the salad and dressing ready. Place onto the dining table alongside any other tapas you want to add and all that needs to be done is complete the paella. If organised with your ingredients, you can have this Easy Paella and Orange and Olive Salad ready in no time at all. Check out my video below and see how easy it is: Easy Paella: Watch How to Make It Orange and Olive Salad: Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x Easy Paella Serves 8 for 42cm size paella pan (halve the recipe for smaller pan) Prep 20 Cook 40 INGREDIENTS: 3 cups Arborio Rice 8 cups chicken broth / stock, heated 250g chorizo, sliced 5mm thick 3 chicken thigh fillets, sliced 1cm 16 prawns, peeled with heads and tails intact 16 calamari rings 3 roma tomatoes, diced (or 400g diced tomatoes canned) 1 large red capsicum, diced 1 cup green peas 2 brown onions, diced 6 garlic cloves, chopped ¼ cup extra virgin olive oil ½ cup parsley, finely chopped 1 teaspoon saffron threads 1.5 teaspoons paprika Juice and Zest of 1 lemon Generous amount of salt and pepper METHOD: 1. Add EVOO, onion, garlic, capsicum and chorizo and cook until onion is translucent. 2. Add tomatoes, paprika, saffron and cook for 3 minutes stirring occasionally. 3. Add the chicken and cook for 3 minutes then add the rice and heated chicken stock. Season generously and stir making sure the rice is evenly distributed and in an even layer. 4. Bring to boil, reduce heat to low and cook for 15 minutes. 5. Nestle into the rice the calamari and prawns and sprinkle the peas over the top. Cook for 2 minutes and then turn over the prawns and calamari and cook a further 2 minutes. 6. Turn off heat, cover with foil and allow to sit for 5 minutes. 7. Garnish with lemon zest, lemon juice and fresh parsley. Serve immediately Orange and Olive Salad Serves 6-8 as a side Prep 10 INGREDIENTS: Salad: 1 head red oak lettuce 100g baby rocket 1 fennel bulb, thinly sliced 2 tablespoons flaked almonds 2 oranges, peeled, cut in half and sliced ¾ cup mixed olives, kalamata and green Dressing: ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 heaped tablespoon honey Salt and pepper METHOD: 1. Place lettuce, rocket and fennel into a serving bowl. Drizzle half of the dressing over and toss to evenly coat. 2. Add the olives, oranges and almonds and remaining dressing and toss again to combine. Serve immediately. #paella #glutenfreepaella #orangeandolivesalad #familyrecipes #entertainingathome #glutenfreerecipes

These lusciously creamy mini cheesecakes topped with crunchy chocolate nests are not only the perfect size for a treat but also an eye-catching dessert for any Easter table. Mini cheesecakes are almost too good to be true. When decorated, they look so pretty and stand out on any table setting. They are perfectly creamy and sweet with just the right amount of crunch in the base. We love them topped with a strawberry jam glaze, pecan and caramel swirl or when it's the festive season, with these adorable (and really delicious) Easter nests. Helpful Tips INGREDIENTS AND COOKING TIPS: The Crust / Base: The wonderful thing about this recipe, is that it can be made gluten free or using traditional wheat based ingreients. It is a 1:1 swap. I have used a combination of Chang's Asian Food Fried Noodles (comes in Original and Gluten Free) plus a handful of sweet plain biscuits. The combination gives it a unique texture and flavour compared to a tradional cheesecake, however, you can use only the biscuits in the base if you prefer to do so. These are the noodles I used https://www.changs.com/products/noodles/ and these are the biscuits I used https://ledanutrition.com/shop/arrowroot-biscuits/ Cheesecake Filling: You will notice white chocolate is added to the filing. Making sure this has cooled before adding, is important. Another important tip is making sure the cream cheese is at room temperature and when whisking with the other ingredinets, making sure to combine well until it is completely smooth, so as to not end up with lumps of cream cheese. White Chocolate Nest: Only 3 ingredients are needed to make these cute nests. Melt the white chocolate and add the fried noodles to the chocolate. I added a couple of spoonfuls to cupcake papers which made it easy to create the nest shape. Add the chocolate eggs in the centre while the chocolate is still melted and warm so the eggs can set in the nest. Watch How to Make It Other Dessert Recipes Melomakarona (Greek Honey and Walnut Biscuits) https://www.createcookshare.com/single-post/melomakarona-gluten-free-lower-carb Bread and Berry Pudding https://www.createcookshare.com/single-post/bread-and-berry-pudding Tiramisu with Honeycomb Chocolate https://www.createcookshare.com/single-post/tiramisu-with-honeycomb-chocolate 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 Easter Nest Mini Cheesecakes Prep: 20 minutes Refrigeration: 3 hours or overnight Makes 12 large muffin size cheesecakes INGREDIENTS Crust: 4 plain sweet biscuits (Arrowroot traditional or gluten-free) 2 packets Chang’s Fried Noodles, Original or Gluten-Free 120g melted unsalted butter GRAMS Cheesecake Filling: 1 tablespoon strawberry jam ½ cup icing sugar 250g cream cheese, at room temperature 250g thickened cream, whipped 100g white chocolate, melted and cooled down White Chocolate Nest: 1 packet Chang’s Fried Noodles, Original or Gluten-Free 200g white chocolate, melted Mini Easter Candy Coated Eggs, for topping METHOD: 1. Line 12 large muffin tins with muffin or cupcake liners. 2. To make the crust, pulse in a food processor the fried noodles and biscuits, until resembles crumbs and combine in a bowl with the melted butter. Divide equally into the and press down. It is helpful to use a shot glass to press down the mixture. Set aside. 3. To make the cheesecake filling, whisk the cream and the icing sugar until it thickens. Then add the cream cheese and the strawberry jam until well combined and finally the white chocolate, making sure it has cooled down. 4. Divide filling evenly between the tins, leveling out the top, and place into the refrigerator overnight (alternatively add to the freezer for 3 hours) 5. In the meantime, make the nests by combining in a bowl, Chang’s Fried Noodles with the melted chocolate. Using a fork and spoon create as many nests are needed and place them onto baking paper to harden and set. Alternatively add to mini cupcake cases which create the shape on its own. Add the candied eggs to the nests while the chocolate is still setting so they can stick to the nest. Place into the refrigerator for 2 hours. 6. Once all ingredients are set, remove cheesecakes from muffin liners, place nests on top and serve. 7. Optional to make these ahead of time; simply assemble, store in an air-tight container and refrigerate until needed. Stores for up to a week. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram or TikTok! #cheesecake #minicheesecake #glutenfreecheesecake #bitesizedesserts

My one-pan Chicken Provençal recipe may be a healthier take on a French classic but has just as much flavour and taste as the original. With fresh herbs, olives, cherry tomatoes and artichokes, you will find the flavours bold yet delicate and slightly sweet. If you are anything like me, you're looking for healthier ways to make classic dishes. I love to recreate them by adding my own twist which always includes plenty of herbs in order to get the flavours and taste I need. Well, this is one of those recipes and it is everything you want in a mid weeknight dinner. Just serve it with crusty bread and a good amount of finely chopped parsley over the top and you've got a dish that will transport you to a little charming village in the South of France. Before we get to the recipe, here are a few tips and options for you, and be sure to watch my video below to see how easy it is to make! Enjoy! Helpful Tips: What can I serve this with? This is a fantastic meal to serve with orzo, potatoes, rice or even quinoa but I must say that crusty bread is my personal favourite. What if I don't like artichokes? Why not try kohlrabi, asparagus or the humble potato. You just may need to cut it to a size that will cook in the time allocated, alternatively cook separate and add to the meal. Can I use canned tomatoes? You sure can. Can I use dried herbs? You can always substitute fresh for dried and vice versa, however, I love the aroma and taste of the fresh herbs created in this meal. And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Be Well, Margaret x Chicken Provençal with Olives and Artichokes Serves 4-6 Prep: 10 minutes Cook Time: 30 minutes 1kg thigh fillets (approx 8 The Bare Bird fillets) 350g artichoke hearts, in a jar ready to use 4 garlic cloves, finely chopped 3 green onions, finely sliced 4 tablespoons extra virgin olive oil 250g punnet cherry or grape tomatoes, halved ½ cup green or mixed olives pitted and coarsely chopped ½ cup chicken stock ½ cup white wine 2 springs fresh rosemary, 4 springs fresh thyme, stems removed Lemon wedges for serving Crusty Bread and Parsley for serving Sea salt and freshly ground pepper 1. Preheat oven 200C fan-forced. 2. Season chicken thigh pieces with plenty of sea salt and pepper and add to a pan that can also be transferred to the oven. Drizzle the oil and sear for 5 minutes on each side or until golden. Remove from pan. 3. Add the olives, green onions and garlic and cook for 1 minute stirring continuously, then add the stock and wine and cook for a further 2 minutes. 4. Return the chicken and its juices to the pan along with the tomatoes, artichokes, rosemary and thyme. Season to taste. 5. Place into the oven for 15-20 minutes. Remove rosemary and thyme stems leaving behind any leaves that have fallen off. 6. Squeeze the juice of 1 lemon and serve with crusty bread. Garnish with plenty of finely chopped fresh parsley. #chicken #chickenprovencal #frenchcooking #chickenandartichokes #dinnerideas

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

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.

This simple Mushroom and Onion Omelette recipe is a quick and easy meal. Brilliantly fragrant with olive oil and onions, meaty from the mushrooms, and light and fluffy from the perfectly cooked eggs – it makes for a brilliant breakfast, lunch, or even dinner. Enjoy! Now, since this recipe is pretty straightforward (and I have attached a video to show you how easy it is), I will give you a little back story of how I first remembered this meal. Both my parents cooked efficiently and effectively. By the end of the working week, whatever ingredients needed using up – that was dinner. But every now and then, my parents whipped up a meal combining either, eggs with potatoes, or eggs with mushrooms. It was a special treat. The house had that deliciously warm fried olive oil and onion aroma; if you know… you know! And I loved walking into the kitchen while they fussed about making the most perfect fluffy eggs. My father made sure we had a fresh loaf of bread from the bakery, and my mother added to the table creamy feta and of course, olives. Funny how these simple meals are the most memorable for me. They were a triumph of taste and togetherness. As my father has passed many years ago now, there is a tender sadness within me that I will never see them cooking together again - fussing around in the kitchen - as they once did. It is not often you get both parents, of that generation, cooking together and teaching each other the skill of cooking. In the early years of their marriage, this may have not been the case, but as my father retired and was at home full time, by the time I reached 12 years old, he often was involved in what my mother was doing, and so, I was very fortunate to see them bond in this way. So, I hope you enjoy this recipe as much as I do as it holds a beautiful memory for me. It is the perfect quick meal that is not only delightful but loaded with nutrition. Enjoy! Mushroom and Onion Omelette Serves 4 Prep Time: 10 minutes Cooking Time: 10 minutes 200g oyster mushrooms, sliced in half 100g white button mushrooms, thinly sliced 200g shiitake or enoki mushrooms, sliced in half 1 brown onion, sliced 1-2 green onions, sliced on the diagonal 2 tablespoons parmesan cheese, finely grated (dairy-free option) 3 tablespoons extra virgin olive oil 8 eggs, whisked Sea salt and freshly ground pepper Optional: Add a large handful of baby spinach at the same time you add the mushrooms. 1. Add extra virgin olive oil to a wide pan and sauté onion. 2. Add the mushrooms to the pan and continuously stir for 2 minutes then pour the whisked eggs in the pan over the onions and mushroom. Season well and cook for 2 minutes without touching it. 3. As soon as the edges begin to set, lift it gently and move it around until the excess liquid pours from the top of the mixture into the pan. Cook for a further minute then flip in sections to cook the top side. 4. Once set, sprinkle over the green onions and parmesan cheese. 5. Remove from heat and serve. Note: Optional to serve alongside feta, olives, and fresh crusty bread. #mushroomandonionomelette #mushrooms #omelette #easyrecipe

Creamy Black Eyed Beans and Baked Vegetables, along with Aioli Mayonnaise and crunchy Toasted Sunflower Seeds makes the perfect healthy comfort food for any season. Easy to make and a great meal prep option too, you'll be making this every week as your routine meat-free Monday recipe. As we head towards the end of summer in the southern hemisphere, I start to crave roasted vegetables. Maybe it's because baking releases the natural sugars in vegetables and I get a craving for that caramelised flavour. Who knows! Nevertheless, it made me want to create, cook and share this healthy recipe with you all and I am pretty confident that many of you will fall in love with it too. Let's begin! Helpful Tips SPECIAL INGREDIENTS REQUIRED: Black Eyed Beans: these beans are grown throughout the world and are rich in fibre and protein which make them an excellent energy source. They have a creamy consistency with a nutty and earthy flavour. They pair perfectly with the cumin, paprika and garlic seasoning on the vegetables. Dutch Carrots: these are smaller, thinner and much sweeter than traditional carrots. Their sweeteness is the perfect balance to the spicy, rich, smoky and nutty flavours of the spices added. Baby Potatoes: these potatoes have been dug and harvested before they mature and hence have a delicate and light flavour. Their skin is paper thin and usually do not need peeling. Aioli Mayonnaise: you want the mild and creamy aioli and NOT the pungent, super intense flavoured aioli you usually find in a middle eastern restaurant. The reason for this is because you do not want the aioli to overpower the flavour of the vegetables and black eyed beans. For this reason I love to use "Pimp My Salad - Vegan Mayo Aioli" Sunflower Seeds: I have used for this recipe the "Spiced Activated Sunflower Seeds from Pimp My Salad" as well, however, I am aware many of you do not live in Australia so this is what I suggest- Add the 1/4 cup sunflower seeds to a pan and spray them with extra virgin olive oil or avocado oil. Turn on heat to high and season with sea salt flakes, a little cumin, a sprinkle of cayenne pepper and garlic powder and continuously stir for 3-4 minutes or until lightly toasted. Allow cooling. Do not 'burn'. Here is the link to what I used: https://pimpmysalad.com.au/collections/healthy-vegan-product-store HOW TO MAKE MEDITERRANEAN BAKED VEGETABLES WITH BLACK EYED BEANS This recipe takes only 3 steps to bring it together: Soak the beans, drain, boil and drain. Season, add dressing and set aside until needed. Prepare vegetables, season with suggested spices and bake. Bring it together in serving bowls and top with aioli mayonnaise and sunflower seeds. COOKING TIPS AND IDEAS Want to save time cooking the black eyed beans from scratch? Grab a can of organic beans instead, drain, rinse and season as suggested in the recipe. Prefer to use another type of bean? Why not! This recipe goes well with lentils, cannellini beans and so many more. Feel free to add eggplant and brussel sprouts to the vegetable mix as well. They go superbly with the aioli mayonnaise. But whatever you do, try not to overcrowd when baking the vegetables. Make sure they are baked in a single layer which helps them brown and crisp up. You can make this recipe in advance and even prepare a big batch as a meal prep lunch idea. Watch How To Make It Other Vegetarian Recipes Roasted Cauliflower with Sweet Thai Seasoned Sauce https://www.createcookshare.com/single-post/roasted-cauliflower-with-sweet-thai-seasoned-sauce Spaghetti Pesto with Roasted Vegetables https://www.createcookshare.com/single-post/spaghetti-pesto-with-roasted-vegetables Briami - Greek Vegetable Bake https://www.createcookshare.com/single-post/briami-greek-vegetable-bake Pastryless Spanakopita https://www.createcookshare.com/single-post/crustless-spinach-and-feta-pie Rustic Style Greek Lentils https://www.createcookshare.com/single-post/rustic-style-greek-lentils 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 Mediterranean Baked Vegetables with Black Eyed Beans Serves 4 Prep 20 Cook 40 INGREDIENTS: Black Eyed Beans: 1 cup dried black eyed beans Juice of 1 lemon 2 tablespoons extra virgin olive oil Sea salt Freshly ground pepper Vegetables: 1 bunch Dutch carrots, peeled and washed 1 large zucchini, sliced on the diagonal 1 cm thick 2 large red onions, peeled and quartered 12 baby potatoes, quartered 1 teaspoon cumin 1 teaspoon smoky paprika 1 teaspoon granulated garlic (or 3 garlic cloves, minced) Sea salt and pepper 4 tablespoons extra virgin olive oil To Serve: Fresh parsley, finely chopped 4 tablespoons aioli mayonnaise (I used PimpMySalad Vegan Mayo Aioli) 4 tablespoons toasted sunflower seeds (I used PimpMySalad Spiced Activated Sunflower Seeds) METHOD: 1. Begin by soaking the dried black eyed beans either overnight or for a minimum of 4 hours. Cover them with water by at least 10cm. 2. Once soaked, drain and rinse them before adding to a pot of water. Bring to boil and cook for 15 minutes. Drain again. Pour over the lemon juice, olive oil, sea salt, and pepper, and allow to sit and soak up the dressing until ready to serve. Stir occasionally to evenly coat with dressing. 3. In the meantime, preheat the oven 190C fan-forced and line a large baking tray with baking paper. 4. Place the carrots, onions, and zucchini in a bowl and pour over half the seasoning and extra virgin olive oil. Stir to evenly coat. Spread out over baking tray. Repeat with potatoes and remaining seasoning and oil and add to the baking tray. 5. Place in preheated oven for 45 minutes. 6. Once cooked, arrange the vegetables on 4 plates and top with a few spoonsful of the black eyed beans and a good drizzle of aioli mayonnaise. Sprinkle the toasted sunflowers seeds over the black eyed beans and garnish with freshly chopped parsley. Sunflower Seeds Recipe if you do not live in Australia- Add the 1/4 cup sunflower seeds to a pan and spray them with extra virgin olive oil or avocado oil. Turn on heat to high and season with sea salt flakes, a little cumin, a sprinkle of cayenne pepper and garlic powder and continuously stir for 3-4 minutes or until lightly toasted. Allow cooling. #mediterranean #mediterraneanbakedmeal #glutenfreerecipes #blackeyedbeans #veganaustralia #veganrecipes

This hearty Mediterranean Spiced Black Eyed Bean Soup is not only perfect as a healthy and nutritious meal but is filling and delicious. The humble ingredients used in this dish mean that it is super budget-friendly, but the real surprise is the hearty flavours and rich, thick sauce. Helpful Tips: Black Eyed Beans: Just as any other dried beans, these will need soaking overnight or a minimum of 6 hours. This reduces the cooking time and makes them easy to digest. I then like to par-boil in the first lot of water, for 10 minutes, as this rids any impurities. Celery and/ or Silverbeet Stalks: As I love to use every part of the vegetable (leaves and stalks), I first created this recipe to use up the silverbeet stalks that I had leftover once I used the leaves to make my Spanakopita. There were times I did not have any silverbeet in my garden so I used celery instead hence you can use either or both for this recipe. Each gives it a slightly different flavour so why not try both and let me know which you prefer? Just remember, if you use celery, as it takes longer to cook, remove the strings and slice it finely so it cooks well and evenly with the remaining vegetables. Here is the recipe for my Spanakopita with Puff Pastry: https://www.createcookshare.com/single-post/spanakopita-with-puff-pastry Save Time: If you are running short on time, or you don't like to use dried beans, then why not use the canned black-eyed beans? Rinse the beans well and add them to the pot in the last 10 minutes of cooking time. As the canned beans are already softened, they do not need much time to cook. 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 Watch How to Make It Spiced Black Eyed Bean Soup Serves 4-6 Soaking Time: Overnight Prep Time: 10 minutes Cooking Time: 1 hour 1 cup dried black-eyed beans 3 cups broth or vegetable stock 3 tablespoon extra-virgin olive oil, plus extra 1 tablespoon butter (dairy free optional) 400g crushed tomatoes 4 garlic cloves, chopped 3 celery sticks or 6 silverbeet stalks, strings removed and sliced 2 carrots, diced 1 red capsicum, diced 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground coriander Sea Salt and Pepper 20+ fresh mint leaves, chopped Garnish Greek Yogurt (Dairy-free Optional) Extra Virgin Olive Oil Lemon Zest to serve 1. Soak the black-eyed beans overnight or for at least 8 hours. Drain and rinse. Add them to a pot of boiling water and boil for 5 minutes. Drain and set aside. This process removes any impurities. 2. Add to a wide pot the extra virgin olive oil, butter, onion, carrot, and celery or silverbeet stalks. Over a high heat sauté for 3 minutes. 3. Add the garlic, cumin, coriander, and cinnamon, and sauté for a further minute before adding the red capsicum, tomatoes, and broth or vegetable stock. Bring to boil and then add the black-eyed beans. Combine well, cover with pot lid and cook over low heat for 45 minutes, stirring occasionally to make sure there is enough liquid. 4. Once cooked, remove the lid and increase to high heat. Stir through the mint leaves and season well with a good amount of sea salt and freshly ground pepper. Cook for 2 minutes and then remove from heat. 5. Allow resting for 5 minutes before serving with a dollop of Greek Yogurt (dairy free option), lemon zest, a good drizzle of extra virgin olive oil, and extra mint leaves. Enjoy!