Bolognese Pasta Soup is comfort food at its best and is the perfect one bowl dinner! I grew up eating Spaghetti Bolognese at least once a fortnight. We called it “Makaronia me kima” and my mum cooked it so well that I would grab a spoon to scoop the Bolognese Sauce into my mouth while it was still hot - it would often burn my tongue but I didn’t care. I went for another mouthful until my mum would walk in and see me hovering over the pot on the stove and yell at me. That is how much I love a good Bolognese Sauce. Now that I'm a mum myself, I often see my children hover over the pot of Bolognese Sauce and scooping a few spoonsful into their mouths! #whatgoesaroundcomesaround The problem is, they eat so much of it that I'm not left with enough for our pasta! So, what I decided to do was create a soup combining the two. My BOLOGNESE PASTA SOUP. As you know my daughter is a #coeliac and I am so grateful that Barilla has the Elbows shape as part of their Gluten Free Pasta Range. It is the perfect pasta for this recipe along with their Bolognese Sauce that is made with 100% Italian Tomatoes and is Gluten Free! If you do not eat gluten-free then you have a wider variety of pasta you can add, including, Risoni pasta, and if you are of Greek background then I suggest adding "hilopites" which are small square-shaped egg pasta that is perfect for soup or even "fithe" which is a thin short noodle pasta also used for soup. The recipe is pretty straightforward and I have added a quick video for you to see how easy and quick it is to cook. I hope you enjoy it as much as my family does. Happy Creating, Margaret Watch How to Make It Bolognese Pasta Soup Serves 4 Cook 30 minutes 340g Gluten Free Elbows Pasta 400g jar passata 500g beef mince 2 Roma tomatoes, skin peeled and finely chopped 1 tablespoon extra-virgin olive oil 1 large onion, finely diced 6 garlic cloves, minced ½ cup fresh basil leaves, finely chopped ½ cup fresh parsley, finely chopped 2 litre vegetable or chicken broth/stock Sea salt and freshly Ground Pepper, a generous amount Parmesan cheese, to garnish (optional or use dairy-free alternative) 1. Heat the oil in a non-stick pot and add the beef. Break up with a wooden spoon while it cooks. Once it has been browned, add the onion and garlic and sauté for 2 minutes stirring regularly. 2. Add the passata sauce, fresh tomatoes, parsley, sea salt, pepper, and 1 litre of vegetable broth and bring to boil. Reduce heat, cover with lid and simmer for 15 minutes. 3. Remove lid and tip in the Elbows Pasta into the Bolognese soup along with the remaining vegetable broth and cook over high heat until the pasta is tender (approximately 7 minutes). Turn off the heat, add the basil, and cover with a lid. Allow setting for 5 minutes before serving. 4. Ladle soup into bowls and sprinkle with parmesan cheese. #createcookshare #bolognese #pasta #familymeals #coeliacdisease #glutenfreepasta

This Stuffed Baked Chicken Breast recipe, is going to be a new family favourite. The spinach, semi-sundried tomatoes, and cheese stuffing add a ton of flavour that keeps the breast moist and tender. It's the 30-minute meal you'll be going back to, time and time again. Let's begin! This is one of those recipes that you will go back to make time and time again. Watch my video and see how easy it is to make. Watch How to Make It Helpful Tips INGREDIENTS AND VARIATIONS Dairy-Free - Let's address the fact that these recipes are seen as impossible to make dairy-free. When I cooked this for my family, I also cooked at the same time a separate stuffed breast for myself (as I am now officially dairy-free). I simply replaced the cream cheese and mozzarella cheese with dairy-free alternatives. This is my favourite brand to use (link below) as it is also soy-free, but feel free to find a brand that suits your taste buds. And yes, it turned out exactly the same and just as delicious! Mozzarella alternative: https://www.mylifebio.net.au/mylife-biocheese-pizza-shred Cream Cheese alternative: https://www.mylifebio.net.au/mylife-bio-creamy Herbs and Garlic - I have taken a shortcut and used the Gourmet Garden Cold Paste Italian Herbs and Garlic but if you prefer to use fresh herbs, this is easily swapped. During the winter months when I am unable to grow a variety of herbs in my garden, I just find these paste alternatives handy and cost-effective. Chicken - Chicken breast is used for this recipe as it has lower fat content than thigh fillets, plus it is large and thick enough to create a pocket for the stuffing. If you are concerned that you have overstuffed each breast, use a toothpick to secure it in place. Semi-sundried Tomatoes - whenever a recipe calls for sundried tomatoes, I always prefer the semi-sundried version. They are more plump, juicy and tasty in my opinion. However, you can easily swap these for sundried if you prefer. What to serve alongside this recipe Steamed rice, quinoa or gluten-free couscous. Baked or steamed vegetables. Roasted carrots and green beans Mashed potatoes Sauteed garlic mushrooms How to Make this Recipe Using a sharp knife, create a "pocket" on the inside of the chicken breast. Season well. Combine the chicken stuffing ingredients and stuff that cheesy goodness into each pocket. If you are concerned that you have overstuffed each breast, use a toothpick to secure it in place. Combine the olive oil sauce and pour over the top. Bake. Add to the tray the tomatoes and olives and bake a second time. Serve and enjoy! Other Chicken Recipes Chicken and Cheese Bake https://www.createcookshare.com/single-post/chicken-and-cheese-bake Yoghurt Braised Chicken with Chickpea Salad https://www.createcookshare.com/single-post/yogurt-braised-chicken-with-chickpea-salad Satay Chicken with Manuka Honey https://www.createcookshare.com/single-post/satay-chicken-with-manuka-honey-and-jasmine-rice Chicken and Halloumi Tray Bake https://www.createcookshare.com/single-post/chicken-and-haloumi-tray-bake Easy Chicken Curry Soup https://www.createcookshare.com/single-post/easy-chicken-curry-soup Chicken Provençal with Olives and Artichokes https://www.createcookshare.com/single-post/chicken-proven%C3%A7al-with-olives-and-artichokes 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 Stuffed Baked Chicken Breast Serves 4 Prep: 10 Cook: 30 INGREDIENTS Chicken Stuffing: 4 medium-size chicken breasts 1 cup baby spinach, finely sliced (approx. 60g) 2/3 cup cream cheese (approx. 150g) 2/3 cup shredded mozzarella (approx. 100g) 1/3 cup semi-sundried tomatoes, cut into small pieces (approx. 80g) 2 tablespoons Gourmet Garden Italian Herbs Paste * (see below for alternative) 1 tablespoon Gourmet Garden Garlic Paste * (see below for alternative) Sea salt and Pepper *Alternatives 2 large garlic cloves, minced 1/3 cup fresh parsley, basil, and oregano, finely chopped (measure after chopping) Sauce: 1/3 cup extra virgin olive oil 1 tsp paprika 1 tsp ground onion 1 tablespoon Italian Herbs Cold Blended Paste (or 2 tbs fresh herbs finely chopped) To Serve: 1 punnet cherry or grape tomatoes ½ cup kalamata olives Green onions, finely sliced Steamed rice METHOD 1. Arrange a baking pan with baking paper and preheat the oven to 220C fan-forced. 2. Combine cream cheese, Italian herbs, sun-dried tomatoes, baby spinach, mozzarella, and garlic paste in a bowl. 3. Slice the chicken breast across to create a pocket into each breast (being sure not to cut all the way through) and season all over with sea salt and pepper. Stuff the cream cheese mixture into each pocket. Place onto the baking pan. 4. Combine in another bowl the extra virgin olive oil, Italian herbs, paprika, and onion powder and drizzle over the top of the chicken breast. 5. Cover with foil and bake for 20 minutes, then uncover, scatter the tomatoes and olives to the pan and bake a further 10 minutes. 6. Sprinkle green onions over the top and serve with steamed rice or vegetables. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram or TikTok! #bakedstuffedchicken #glutenfreestuffedchicken #glutenfreechicken #stuffedchickenbreast

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.

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!

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.

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.

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 easy Chicken and Rice Healing Soup is a healthy soup that is perfect not only on those colder days but when your body needs some TLC. It is loaded with vegetables and rice and simmered in the most aromatic chicken broth. This soup recipe came about when I wanted to incorporate broccoli into my traditional Greek Chicken Avgolemono soup. It is similar in flavour but this recipe has the benefits of added vegetables! Here is my Chicken Avgolemono Soup https://www.createcookshare.com/single-post/2018/04/16/avgolemono-chicken-soup Helpful Tips Butter or Dairy Free Alternative: If I could beg you not to leave out the butter, then I would. Therefore, please do not leave out the butter! Do not substitute it for olive oil either. If you prefer it to be dairy free, then add a dairy free alternative (in Australia we have Nuttelex). This adds a creamy texture and goes so well with the fresh lemon juice. Water: You may think that there is a lot of water – in total nearly 3.5 litres – however during the chicken cooking time - which needs to be at least an hour - there is about a litre of water that evaporates, hence why I suggest adding another 3 cups of boiling water. Seasoning: No amount of delicious broth will taste good without salt. Please add according to your taste but it is really important that you do, especially whilst the chicken is cooking. It gives it a completely different and wholesome taste. 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 Cooking, Margaret x Chicken and Rice Healing Soup Serves 6 Prep Time: 10 minutes Cooking Time: 1 hour 20 minutes 1.2kg whole chicken or 8 drumsticks 3 litres of water 1 cup medium-grain rice 2 tbs fresh lemon juice 1 broccoli head 1 large carrot 30g butter (dairy free option) Sea salt Freshly ground pepper 1. Add water to a large deep pot and bring to boil. Add the chicken with a good amount of sea salt. Simmer for 1 hour covered but with a steam hole open and every so often skim off impurities whilst simmering. During this time the water level will reduce. After the first half hour, add another 3 cups of boiling water. 2. In the meantime, wash and finely chop in a food processor or grate using a grater the broccoli and carrot. 3. Remove chicken once cooked and set aside to cool. Taste the broth for seasoning and add more salt if needed. Once the chicken has lightly cooled, pull apart or dice it into small pieces in preparation to add to the soup. 4. Once the chicken has been removed, add the rice to the chicken broth and boil on high heat for 5 minutes. Next pour in the broccoli, carrots and butter and simmer over medium heat for a further 10 minutes. If the soup is quite thick add another two cups of boiling water if needed. 5. Finally add the chicken to the soup mixture and cook for a further 5 minutes in order for the ingredients to come together. 6. Turn off the heat, season with freshly ground pepper and pour lemon juice into the pot. Stir through and serve.

“Makaronada” - A bowl of pasta with crumbled cheese and extra virgin olive oil was my grandfather’s favourite meal. Every time my mother would make it, she would tell me stories of my “pappou” and how much he loved it. Well now I’m sharing this super simple yet super delicious recipe with you. Only a handful of ingredients and 15 minutes later you have the best bowl of pasta you will ever eat. But firstly, let me explain what this Greek cheese is. Mizithra cheese is a Greek cheese made from goat’s and sheep’s milk. When it is first made, fresh mizithra resembles ricotta cheese, but then when it is salt-dried into a harder cheese it resembles salty parmesan cheese. This Mizithra is considered the Greek cuisine’s parmesan cheese and is used to sprinkle over pasta and risotto dishes. It tastes like a hard and salty version of feta and is absolutely delicious! If you start searching for recipes similar to this you will find recipes that add burnt butter instead of extra virgin olive oil. Even though it tastes wonderful, it is heavy and does not taste like the Mediterranean dish I grew up with so, I highly suggest you try it with a good quality first cold pressed olive oil. It’s light, fresh and so very healthy for you. If you are making this for dinner, as a side dish, slice some ripe Roma tomatoes, sprinkle a touch of sea salt and Greek oregano, and drizzle with extra virgin olive oil. 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 Spaghetti with Mizithra 1 packet (400-500g) spaghetti pasta (gluten-free) 1/3 cup extra virgin olive oil 250g Mizithra cheese, crumbled 2 cloves of garlic minced or 2 tsp garlic infused olive oil Freshly ground pepper Sea salt (added only when boiling the pasta) Zest of 1 large lemon Basil leaves to garnish 1. Cook the pasta in a large pot of salted boiling water until soft and silky and slightly overcooked (do not cook it al dente, this is not how it is cooked in Greece). Drain and set aside. 2. While pasta is cooking crumble the Mizithra and set it aside. 3. Toss the pasta with the extra virgin olive oil (add extra if needed), add the garlic and season with plenty of freshly ground pepper and combine throughout the mizithra. 4. Garnish with fresh basil leaves and lemon zest. Serve immediately.

My Salmon with Summer Vegetables is packed with flavour, full of nutritious ingredients that are in season, is easy to make and cleaning up is a breeze! I often post on the social media page photographs of my vegetable patch. These images are my favourite because I am so proud of the work my husband and I put into them. Growing organic vegetables is not easy I assure you. We are out there checking under leaves for caterpillars daily so we do not have to use any pesticides. Only this chore could take us up to 30 minutes a day but I must say, the rewards are worth it. My grape tomatoes growing in my raised garden beds 2021 Even though it is summer in Australia, after a month of rain and cold weather my tomatoes finally ripened and looked ready to harvest. So, with an abundance of zucchini and fresh vine tomatoes, I decided to make this dish that combines the two along with my favourite piece of seafood – salmon. Helpful Tips Vegetables I am often asked by family and friends that come over for dinner whether they can swap potatoes for sweet potatoes or zucchini for eggplant and vice versa. My advice is to cook with whatever vegetables your friends or family (especially if you have children) prefer. Just make sure that you cut the vegetables to a size that will allow them to all cook evenly. For example, eggplant takes longer to cook so you’ll need to make sure to slice it thinner or cook them an extra 7-10 minutes prior to adding the other vegetables. Feta or Dairy Free Alternative I have given the option to add crumbled feta to this recipe as it is absolutely delicious. The feta once baked is warm, soft and creamy and the added saltiness pairs well with both the salmon and vegetables. I am aware that many people do not like to combine dairy with seafood (especially my mum!) so I have left it out of the photos – but trust me – it's so good! Watch How to Make It Salmon with Summer Vegetables Cooking time: 35 minutes Serves 4 Ingredients: 4 Salmon fillets approx. 200g each 2 small red onions, cut into quarters 2 small zucchini, cut into quarters lengthwise 1 large potato, sliced 0.5cm thick discs 12 cherry or grape tomatoes 3-4 tbs extra virgin olive oil 2 tsp dried Greek oregano Sea salt and pepper 1 lemon, sliced into discs Optional: 100g feta, crumbled (dairy free option) Instructions: 1. Preheat oven 200C fan forced. Line a tray with baking paper. 2. Place into the tray the onions, zucchini and potatoes. Drizzle with 2 tablespoons of extra virgin olive oil and season with sea salt, pepper and 1 teaspoon of Greek oregano. Place into the preheated oven and bake for 20 minutes. 3. Remove tray from the oven. Place over the vegetables the salmon fillets and tomatoes. Season with sea salt, pepper, oregano and extra virgin olive oil and lemon slices. Optional and recommended to sprinkle the crumbled feta over the tray at this stage so that it softens whilst the salmon is baking. Bake for 15 minutes or until salmon is cooked to desired taste. 4. Remove from oven and serve. Garnish with fresh parsley leaves and squeeze lemon slice all over.