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

Fish, potatoes and tomatoes are the three main ingredients you need for this Wrapped Fish with Potatoes and Tomatoes recipe. Simple and quick with Mediterranean flavours, it's the perfect mid-week meal! So, is it really that easy? Yes! Place the potatoes, fish and tomatoes onto a sheet of baking paper, season, add the herbs and dressing and bake for 15 minutes. Ridiculously easy right? What’s even better is that you do not necessarily need an expensive fish for this recipe. The rosemary, oregano, lemon, olive oil and balsamic vinegar enhance any fish fillet you may use which makes this recipe even more versatile. Furthermore, cooking the fish in its own juices keeps the fillet moist and extra juicy which is what you want especially if you decide to serve it with rice or quinoa. Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Wrapped Fish with Potatoes and Tomatoes Serves 4 Prep 10 Cook 250g x 4 white fish fillets, cod fish, ling or snapper 250g cherry tomatoes 2 medium potatoes, sliced into 12 x 2mm slices 2 tbs fresh rosemary leaves 2 tsp dried oregano 2 tbs extra virgin olive oil (plus extra if needed) 1-2 tbs balsamic vinegar 1 tbs fresh lemon juice Plenty of Sea salt and pepper Garnish with fresh parsley or coriander 1. Preheat oven 200°C fan forced / 220°C conventional oven / 425°. Arrange 4 large sheets of baking paper. 2. In a bowl whisk together the olive oil, balsamic vinegar and lemon juice. 3. Place onto each piece of baking paper 3 slices of potatoes overlapping then top each with a piece of fish and the tomatoes. 4. Season, add the herbs, and then drizzle over the top the olive oil mixture. 5. Fold the paper over the fish and seal it together. 6. Bake for 30 minutes depending on the thickness of the fish fillet. 7. Allow standing for a few minutes before serving. Garnish with fresh herbs and drizzle EVOO. 8. Optional to serve with steamed rice, broccoli, sweet potato wedges or a lettuce salad.

Planning your meals for the week ahead? Look no further! Try creating these Crispy Noodle Salad with Quinoa in a Jar for a filling workplace meal. Meal prep is key to continuous healthy and balanced eating habits. Trust me, I know this from experience. When I haven’t meal prepped my lunch, I tend to grab a packet of chips or something on the go which NEVER ends up being healthy. On the other hand, when I make something very light, I end up being hungry by 3pm and grab a chocolate bar. I’m DOOMED! So, when Chang’s Asian Food asked me to create a lunch meal with their crispy fried noodles I jumped on the opportunity. Firstly, why create any other salad when their Famous Crispy Noodle Salad is delicious? Many people from many cultures in Australia have made it and rave about it, instead, why not enhance it to create a filling meal? So here it is. Nothing fancy but it sure does hit the spot and I can guarantee you, that you will be serving this on a platter on the weekend to your family and friends. Helpful Tips Do not add the salad dressing in the jar as it may soften the crispy noodles. My suggestion would be to store the sauce in separate little containers which you can find at your local supermarket. In Australia décor sells packs of 6 dressing tubs. These are fantastic. If you're worried about the crispy noodles softening in the fridge then you can add these each morning to your ready-made salad-filled jars. I usually do this myself. Crispy Noodle Salad in a Jar with Quinoa Makes 5 large jar servings ¼ green cabbage, finely shredded ¼ purple cabbage, finely shredded 6 green onions 1 cup slivered almonds 1 bottle Chang’s Crispy Noodle Salad Dressing 1 packet Chang’s Crispy Fried Noodles (choice of Original, Crunchy or Gluten Free) 1 large carrot, grated 1 cup quinoa 1. Prepare quinoa according to packet instructions. (Suggested to cook 1 cup quinoa to 2.5 cups of boiling water and simmer until all the water has been absorbed. Lightly season with sea salt). Allow to completely cool. 2. Add to the jars the ingredients in the following order. Quinoa, purple cabbage, green cabbage, carrot, almonds, green onions and top off with crispy noodles. Store sauce in separate jars that fit approximately 40-60ml. *If you're worried about the crispy noodles softening in the fridge then you can add these each morning to your ready-made salad-filled jars. I usually do this myself.

It's Christmas Season and I wanted to send you all a recipe that you may like to add to your Christmas Menu. A few days ago I sent you my Fasolakia recipe and my Christmas Ham recipe. Well, now I want to share with you this. Before I tell you how easy it is to put together, let me say how mouthwateringly scrumptious! This classic summer salad is transformed into a whole new taste and texture with the addition of these three ingredients: Radicchio, Peaches and Honey. Super juicy, aromatic, and slightly bitter with a good amount of sweetness - this Greek Salad with a twist is the perfect addition to your menu. Enjoy! Greek Salad with Radicchio and Peaches Serves 6-8 as a side salad Salad Ingredients : 1/2 head radicchio, washed, dried and ripped into pieces 2 Lebanese cucumbers, thinly sliced 6 Roma tomatoes, ripe but firm 1 small red onion, thinly sliced 3 white peaches, thinly sliced 1/2 cup kalamata olives 150g Greek feta, crumbled Dressing Ingredients: 1/3 cup extra virgin olive oil (extra if required) 2 tablespoons red wine vinegar 1 heaped tablespoon honey 2 teaspoons Greek oregano 1. Combine the ingredients in a large bowl. 2. Whisk the salad dressing ingredients in a small bowl and pour over evenly just before serving.

This Chicken Celeriac and Leek Lattice Pie is a modern take on a traditional recipe. It is a real crowd pleaser and the centerpiece at any dinner gathering, whether you are entertaining friends or feeding family. Succulent chicken pieces, the subtle celery-like flavour with nutty undertones of the celeriac and the sweetness of leeks makes this pie what comfort food is all about. Let's not forget the buttery puff pastry that is, in itself, a temptation to any food lover. Even when the weather starts to warm up, you just can't go past a good pie, so why not grab the last of the winter produce and make this for your family and friends this week. This dish is just so beautiful that when you take it out of the oven, you feel warm and comforted. Helpful Tips Adding extra ingredients - The addition of carrots, bacon or even both would make an even more flavourful recipe. I have also added small diced pieces of potato and it made it even thicker and creamier. Why not give it a go! Swapping Celeriac and Leeks - If you do not like leeks then add the equivalent amount of brown onions plus two green onions in its place. Similarly, if you are not a fan of celeriac, then add 250g in potatoes, one celery stick finely sliced and one small carrot grated. Dairy-Free Option - You can replace the dairy cream with 250ml of your milk of choice + 1 tablespoon dairy-free butter. Serving - Serve your pie with a green salad, steamed vegetables or even mashed potatoes! 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 Serves 4 -5 Prep Time: 15 minutes Cooking Time: 1 hour 800g-900g Chicken Thigh Fillets (I love using The Bare Bird) 300ml fresh cream 100g gluten-free plain flour plus 2 teaspoons of corn flour 300g celeriac, grated 2 large leeks, trimmed, quartered, and sliced 1 litre Chicken stock 1 teaspoon ground garlic or garlic granules ¼ cup fresh thyme leaves stalk removed ½ cup fresh parsley leaves, finely chopped 50g butter (dairy-free option) Zest of 1 large lemon 4 Puff Pastry Sheets (gluten-free) 1 egg lightly beaten 1. Add chicken thigh fillets to chicken stock and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Remove chicken and using two forks roughly shred into chunky pieces or using a knife, dice into chunky pieces. Set aside the stock for later as you will only need half the amount of stock for the pie. 2. Melt the butter in a saucepan and add the leeks. Cook gently for 2 minutes until softened. Stir in the flour, the chicken stock (half of what was used to cook the chicken), and cream and cook for a further minute, stirring continuously. 3. Now add the celeriac, thyme, parsley, garlic, lemon zest and chicken pieces. Season with plenty of salt and pepper and cook over high heat for a further 3 minutes to thicken the sauce. 4. Preheat the oven to 180C fan-forced. Grease a pie dish 30cm in diameter and place the first pastry sheet (You may need to add a second pastry sheet if it does not cover the entire base and sides of the pie dish). Pour into the pie dish the chicken filling. 5. Cut the remaining pastry sheets into long strips. Brush the lip of the pie dish with a little of the beaten egg, then press down a strip of pastry around the edge to cover it. Brush the pastry with more egg, then weave the other pastry strips under and over each other, pressing down at the edges to make a lattice effect. 6. Brush the pastry lattice all over with the remaining egg and bake for 50 minutes, until the pie filling is bubbling and the pastry is golden. 7. Allow cooling 15 minutes before serving.

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.