These Vegetarian "Meatballs" make for a simple, handy and delicious light meal or appetiser served with sweet chilli sauce or tomato sauce, plus they're the perfect lunchbox addition served alongside vegetable and cheese sticks. They're fun, flavourful and even freezer friendly. I've made these vegetarian meatballs, by combining mixed grain gluten-free sliced bread, cabbage, onion, carrot and garlic, and then lightly frying them. The centre is fluffy and the coating is crispy. It tastes so good that it reminds me of chicken dumplings. It's hard to believe but you must try them for yourself. Helpful Tips You will need a Food Processor Your food processor does the majority of the work, making sure the bread is broken down into bread crumbs. You definitely don’t want to bite into a chunky piece of bread. You want the ingredients to be blended well. Create a Dough Make sure you combine the ingredients well with your hands to create a dough. If the mixture is crumbly then add another tablespoon of water. Allow the mixture to set in the fridge for 10 minutes and then begin scooping. You may need to dampen your hands if the mixture is too sticky. Frying Make sure the oil in the frying pan is heated before adding the meatballs. Make sure you rotate them 4-5 times so they cook evenly. Within 5 minutes they’re ready. Ways to Serve Serve with sweet chilli sauce or tomato sauce. Add them to a wrap with lettuce, onion, coriander and mayo. Once cooked coat them with your favourite soy and hoisin sauce and heat them again for an Asian twist. Serve them over rice or with some stir-fry vegetables and sprinkle with sesame seeds. Makes the perfect lunchbox addition. Storing Leftovers Store in an airtight container in the refrigerator for up to 5 days. To freeze, allow them to completely cool and then add them to an air-tight, freezer-safe container. To cook, thaw overnight in the fridge and reheat in the oven for about 15 minutes at 170°C fan forced. 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 Vegetarian 'Meatballs' Makes: 18 - 20 Prep Time: 20 minutes including 10 minutes to set in the fridge Cooking Time: 10-15 minutes INGREDIENTS 6 slices of Helga’s Gluten Free Mixed Grain Bread 1 cup white cabbage, shredded finely and chopped 2 green onions, thinly sliced ½ cup carrot, grated ¼ cup gluten-free plain flour 1 teaspoon ground garlic 4 tablespoon tomato sauce 4 tablespoon water + Sea salt and pepper Cooking oil / Avocado oil INSTRUCTIONS 1. Roughly chop up the slices of bread and add to a food processor. Pulse until broken down into breadcrumbs. 2. Add all ingredients to a mixing bowl and knead until it forms into a dough. 3. Take a tablespoon amount at a time and roll it into a ball. Repeat with the remaining mixture. 4. Heat oil in a deep frying pan and add the vegetarian "meatballs" to the pan. Fry until golden and crispy. Place onto a tray lined with a paper towel to help absorb any excess oil. 5. Serve with salad, vegetable sticks and your favourite sauce including tomato sauce, sweet chilli sauce or mayonnaise.

A perfect brunch, lunch, or dinner option, this savory Sweet Potato Quiche uses wraps instead of a traditional pastry crust which makes it a lighter and healthier alternative. This Sweet Potato Quiche uses gluten-free wraps as a base which is so clever, as there is no need to make a homemade pastry or buy an expensive pre-made gluten-free pastry. All you need is a few pantry items and ingredients you already have in the fridge, and you’ve got a meal ready in a flash. This simple recipe came about at the tail end of a long week when I’d run out of dinner ideas during our ‘stay home and quarantine yourself’ period. Well, what an amazing idea this turned out to be! A comfort food meal that is not only wholesome but delicious and easy to put together. Helpful Tips The Ingredients: Why did I use sweet potato and broccoli? Well to tell you the truth, they were what I had left in my fridge so feel free to substitute one or the other with whatever vegetables you have left in your fridge. If you’ve read some of my previous posts you’ll realize I encourage everyone to experiment so feel free to add pumpkin instead of sweet potato and cauliflower instead of broccoli! Wraps: Can't find gluten-free wraps? Then swap it with gluten-free tortilla or burrito wraps. Dairy Free: I have made this using dairy-free milk and dairy-free cheese and it tastes just as good. Swap the dairy ingredients with your milk and cheese of choice. What to serve with this Quiche? Greek Salad https://www.createcookshare.com/single-post/greek-salad Halloumi with Honey and Thyme https://www.createcookshare.com/single-post/halloumi-with-honey-and-thyme Cauliflower Tabouli https://www.createcookshare.com/single-post/cauliflower-tabouli Baked Feta with Olives https://www.createcookshare.com/single-post/baked-feta-with-olives or a simple green salad with an olive oil, lemon and honey dressing. Sweet Potato Quiche with a Wrap Base Serves 4 INGREDIENTS 3-4 gluten-free wraps* 300g sweet potato, diced into 2 cm cubes 200g broccoli florets, small in size 250ml milk of choice (dairy-free option) 200g tasty cheddar cheese, grated (dairy-free option) 5 eggs, whisked 1 onion, finely chopped 4 garlic fresh cloves, minced 2 tbsp extra virgin olive oil Freshly ground pepper, a generous amount Sea salt, a generous amount *I used Gluten-Free Lebanese Bread but you can use what wraps you have available or even swap it with tortilla wraps. These are the ones I used: https://www.oldtimebakery.com.au/ INSTRUCTIONS 1. Microwave separately the sweet potato and broccoli, each for 4 minutes. Alternatively, you can bake or steam them until they are semi cooked. Set aside and allow to cool. Season each with sea salt and pepper. 2. Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F 3. Grease and line with baking paper a springform cake pan 25cm in diameter. 4. Brush each wrap with extra virgin olive oil and lay inside the baking pan, overlapping so that each wrap goes up towards the rim on each side. You only need 3 wraps or can add all 4 of them for a thicker base. 5. In a bowl add the sweet potato, broccoli, tasty cheese, onion, and garlic. Combine well and then add it to the pan. 6. Next add the eggs to the bowl and whisk. Once whisked add the milk, and seasoning, and combine well. Pour egg mixture over the filling. 7. Place the springform baking pan onto a baking tray in case the egg leaks through the bottom and then place into the oven for 45-50 minutes or until cooked through. At 20 minutes into the baking time, check on the quiche and turn the pan around to brown evenly. 8. Allow cooling in the pan for 10 minutes before removing and serving.

This CAULIFLOWER TABOULI is a grain-free take on a traditional Middle Eastern salad. We prefer it as it is light and fresh and full of vegetable goodness. It tastes so good that you don’t even realize the bulgur has been replaced by cauliflower which means the kids will love it too. Best of all it’s not only grain-free but also gluten-free, dairy-free, and vegan so it suits many dietary requirements. Helpful Tips Do not over-pulse the cauliflower so that it becomes like potato mash. It’s a fine line between breadcrumb consistency and mashing. This is why pulsing is a good idea rather than auto-processing. Alternatively use a grater and then a large knife to further chop if needed. Do not cook the cauliflower. Even though you may think the cauliflower needs to be cooked first – no it does not. You need to use raw cauliflower that is washed and dried. Chop the ingredients into small diced pieces especially the parsley and mint and even though it is tempting to use the food processor – please don’t! It will make give the salad a mashed texture rather than a crunchy and juicy texture. Give the salad a good toss before serving. This is because the dressing often sits on the bottom of the bowl which can make the ingredients on the bottom soggy. Combining balances this out. What can I serve with this? Even though this Cauliflower Tabouli is wonderful on its own with a few slices of rustic bread, you can also add it to any meal. Here are a few suggestions: My Lamb Leg Roast Kleftiko Style: https://www.createcookshare.com/single-post/lamb-leg-roast-kleftiko-style My Lemon Garlic Chicken and Potatoes: https://www.createcookshare.com/single-post/lemon-garlic-chicken-and-potatoes My Best Baked Meatballs with Potatoes: https://www.createcookshare.com/single-post/the-best-baked-meatballs-with-potatoes Alternatively, why not grab a wrap, add some Cauliflower Tabouli along with hummus or tzatziki and enjoy it as a light lunch meal or snack? There are endless options! 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 Cauliflower Tabouli Serves 4 Prep Time: 10 minutes Chilling Time: 10 minutes 2 cups cauliflower florets 2 cups fresh parsley, finely chopped ½ cup fresh mint, finely chopped 1 red onion, finely diced 1 red capsicum, finely diced 1 large Lebanese cucumber, peeled and finely diced 3 Roma tomatoes, finely diced 3 fresh garlic cloves, finely grated 2 tablespoons dukkah* ¼ cup extra virgin olive oil ¼ cup freshly squeezed lemon juice Sea salt and pepper *You can use a store-bought traditional Dukkah or make your own. My personal Dukkah mixture includes: 2 tablespoons toasted sesame seeds ¼ cup finely crushed pistachios ¼ cup crushed almonds ½ teaspoon ground turmeric ½ teaspoon ground fennel 1/4 teaspoon ground cumin 1 teaspoon ground coriander Sea salt and pepper 1. Prepare the cauliflower florets. Wash, dry, and add to a food processor. Pulse until they are broken into a fine bread crumb consistency. Alternatively use a grater. Pour into a serving bowl. 2. Add the parsley, mint, capsicum, cucumber, tomatoes, garlic, sea salt, and pepper. Toss until well combined. 3. In a bowl whisk the extra virgin olive oil and lemon juice. Pour over the tabouli and then sprinkle over the dukkah. Toss gently to combine. Cover and refrigerate for 10 minutes or until ready to serve. #createcookshare #tabouli #cauliflower #healthyfood #salad #lebanesefood #healthyfoodoptions

Pears are still in season and what better way to celebrate this delicious fruit than with cinnamon and some added sweetness. My Cinnamon Baked Pears are just that – sweet and delicious and a shortcut way to eating a pear tart. This recipe makes a perfect breakfast, snack, or dessert and it’s gluten, dairy, and refined sugar-free! I can describe my favourite thing about this dessert in two words – Pears and Cinnamon. If you find yourself at the supermarket you must grab some pears and cinnamon spice. It’s not only easy to put together but the perfect guilt-free reason to cook dessert and enjoy it too. No need for sugar as the pears are soft and sweet enough, the muesli crunchy enough and the cinnamon spicy and warm enough that there is no need for any other sugar or spice. Enjoy! Cinnamon Baked Pears Serves 4 Prep Time: 10 minutes Cooking Time: 40 minutes 4 ripe pears, halved and cored ¾ cup granola or muesli (gluten-free/dairy-free) 2 tablespoons almond butter or nut butter of choice 1 tablespoon water 1 teaspoon cinnamon spice 4 tablespoons maple syrup To serve: Natural, Vanilla Bean or Coconut Yogurt Organic Cinnamon Spice Honey 1. Preheat the oven to 160C fan-forced and line a tray with baking paper. 2. Prepare pears by cutting them in half and removing the core (use a spoon or melon baller) to create a hole for the granola mixture. Brush the tops and sides of the pears with half the maple syrup. 3. Combine the nut butter with the water and remaining maple syrup and microwave for 40 seconds to soften. Then combine the nut butter, cinnamon, and granola to create a paste. 4. Place pears onto a tray and evenly distribute granola mixture between the pears. Cover loosely with baking paper and bake for 45 minutes. 5. Serve warm over yogurt and with a drizzle of honey and an extra sprinkle of cinnamon. #bakedpears #cinnamon #healthydessert

Miso Honey Chicken with Pickled Cucumber is easy to make, the perfect balance of sweet and salty and finger-licking good! One of my favourite ingredients in my pantry is miso. It is a ground soybean paste that has a deep savoury - salty-sweet and toasty flavour. In other words, it is flavoursome! I have chosen yellow miso as it is the most balanced (white miso is sweeter and red miso is saltier) and I have chosen to pair the chicken with a pickled cucumber salad to give the meal freshness and crunch. 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 Can I use other pieces of chicken? Yes. I have tried this recipe with chicken wings and drumsticks and they are so delicious and work well. Just keep in mind with each chosen, you will need to adapt the cooking time. Can I substitute miso paste for something else? If you have soybean allergies or simply do not like the flavour, you can combine tahini and Coconut Aminos. Marinate Suggestions: The longer you marinate the chicken, the better. It allows the flavours to infuse into the chicken and tenderises as well. Ideally, I would marinate for 3-4 hours. What can I do with leftovers? Whether it be leftovers or on the day you cook this meal, we love to grab crusty bread rolls and add the chicken (sliced into strips) and the cucumber pickle into the bread rolls with some mayonnaise. It's our own version of Banh Mi. It's a must and I guarantee you'll love 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. Be Well, Margaret x Miso Honey Chicken with Pickled Cucumber Serves 4 Prep Time: 20 minutes Cooking TIme: 20 minutes Chicken and Marinade: 8 Chicken Thigh Fillets (I love using The Bare Bird) 4 garlic cloves, finely chopped 2 tablespoons honey 2 tablespoons yellow miso paste 2 tablespoons soy sauce (Chang's Asian Food has a Kecap Manis Sauce that is sweet and so good in place of a traditional soy sauce especially if you like it a little sweeter ;)) 2 tablespoons sesame oil 3 cm piece fresh ginger, minced Juice of 1 lemon Freshly ground pepper Pickled Cucumber Salad: 1 telegraph cucumber, thinly sliced 1 tablespoon toasted sesame seeds 1 small red onion, very thinly sliced ¼ cup rice vinegar ½ teaspoon sea salt 1 teaspoon caster sugar A handful of fresh coriander leaves Garnish: Mint, Coriander Leaves, Chilli, Toasted Sesame Seeds 1. In a bowl, combine the marinade ingredients and then add the chicken thigh fillets. Coat well and cover. Place in fridge and marinate for 20 minutes. 2. In the meantime, prepare the pickled cucumber. Slice the cucumbers, preferably with a mandoline then gently toss all the ingredients together until everything is evenly coated. Cover and place in refrigerator until ready to serve. Toss again before serving. 3. Remove chicken from marinade and place onto hot barbecue for 8 minutes on each side or until caramelized and cooked through. Brush the charred pieces with the marinade as they cook. 4. Place the chicken onto a serving platter and garnish it with fresh mint leaves, coriander, chilli, and sesame seeds. Serve alongside pickled cucumber salad. #misohoneychicken #misochicken #honeychicken #miso #chicken #asianrecipes #chickendinner

These Greek Biscotti (Paximadia) are twice-baked for extra crunch. They are also lower in carbs and lower in sugar making them the perfect afternoon treat or special gift (especially for Christmas that is coming up), for family and friends. I have used a combination of flour and almond flour plus pistachios and dried cranberries for the perfect fruity addition. I hope you enjoy this recipe as much as we do! When you try traditional paximadia, made from scratch, it will blow your mind. They are absolutely delicious and best eaten dunked in coffee or tea. Some may say they are similar to biscotti but what makes them quite different is they are usually less sweet, more crunchy, and baked twice. Many recipes add almonds, some use anisette, some with cinnamon. You may also see them with baked sesame seeds sprinkled over the top. There are many versions of paximadia, and it all depends upon your family’s recipe. Here I have not shared my mum's traditional recipe but instead my personal, gluten-free, less sugar and lower in carbs recipe. It is my go-to recipe when I want to have a sweet treat with my afternoon tea (or even my morning coffee) that is perfectly just right. Before we get to the details of 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! TIPS AND VARIATIONS: Can I use traditional sugar and flour in this recipe? Yes you can. The result will be similar. It will be a little less crumbly but the flavour and end result will be the same. Do I need to use baking paper to roll the log? Yes, especially if you are using gluten-free flour. This helps the dough stay together. Does the dough need to cool after the first baking? Definitely! Due to the use of almond flour, be patient and allow the log to cool as slicing too soon will cause the pieces to crumble. Also, make sure you are using a thin serrated knife. Can I swap ingredients or make changes? Unfortunately, I can not guarantee the paximadia will stay together if you swap eggs for vegan eggs or coconut oil for butter. I always encourage you to experiment but I can not inform you whether it will work out as I have not tried it before. Can I leave out the nuts or dried fruit and swap with something else? Yes, You can leave them out entirely or swap them for sultanas and crushed walnuts or finely chopped apricots and crushed almonds. 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 and keep on cooking, Margaret x Cranberry and Pistachio Greek Biscotti Prep: 15 minutes Cooking:50 min Cooling: 1 hour + Makes: 30 biscotti 200g or 1 ½ cups self-raising flour, sifted (gluten-free), optional to use wheat flour 180g or 1 ½ cups almond flour 100g or 1/3 cup Monk Fruit Sugar or Coconut Sugar (optional to use caster sugar) 70g Dried Cranberries (I used Ocean Spray Craisins 50% Less Sugar Dried Cranberries) 70g Pistachios, roughly chopped 3 eggs, whisked 60g or 3 tablespoons coconut oil, measured solid 1 teaspoon vanilla extract Optional Chocolate Dipped 200g Dark Chocolate (dairy free optional) Sea salt flakes 1. Preheat the oven to 170C fan-forced. Line a baking sheet with baking paper. 2. In a bowl and using a spatula combine the flour, almond flour, and monk fruit sugar. Then add the whisked eggs, vanilla, and melted coconut oil. Bring it together until it forms a soft dough. Finally, add in the cranberries and pistachios and using your hands gently kneed until they are combined well in the dough. 3. Separate the dough into two and form two flattened logs. It may be helpful to do this on a sheet of baking paper and fold the baking paper over the dough to use it in assisting to roll the dough into shape. Each log should be approximately 18cm long x 7cm wide x 2cm high. 4. Gently mark with a knife each slice of biscotti on the log making sure you only mark and do not cut more than one-fifth of the way in. The mark should be made every 1.5cm apart. Do not slice closer as the biscuits will be too crumbly to slice once cooked. Bake in preheated oven for 30 minutes. 5. Turn the oven off, remove the tray from the oven and allow the loaf to cool for 30 minutes. Then using a sharp knife, carefully slice the loaf into the individual biscotti. Hold the biscotti piece you are slicing at each end with your fingertips to keep it from crumbling whilst slicing. Handle the slices with care. 6. Place them onto the baking tray once again and bake at 160C fan-forced preheated oven for 20 minutes, carefully flipping them over halfway through. 7. Once this is done, turn off the oven, leave the tray in the oven and allow them to cool in there for an hour. This is the process that makes them crispy. Then remove from oven. 8. Once they are completely cool, then dip each biscotti halfway into melted chocolate, allowing excess to drip odd. Place on baking / waxed paper until set. Optional to sprinkle a little sea salt flakes. Store in an air-tight container for up to 2 weeks. Note: Chocolate can be melted in a microwave or on the stove in a heat-proof bowl that fits over a pot with boiling water. #glutenfreepaximadia #glutenfreebiscotti #glutenfreebiscuits #glutenfreebaking #greekbiscuits

Made in just minutes, this homemade, Dairy Free Basil Pesto is so versatile, makes a tasty stir through pasta sauce, dip, pizza sauce, and even sandwich spread. It’s bursting with fresh, light, and creamy flavours that you will absolutely love. But before we get to the details of 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! TIPS AND VARIATIONS: Can I leave out the cashews or replace them? Yes, you can but the reason I add cashews is that they are so creamy and the perfect dairy-free substitute. Why do you add hemp seeds at the end? The hemp seeds add the texture that parmesan cheese gives a traditional pesto. Plus, hemp seeds are high in protein and contain all nine essential amino acids, rich in omega-3 and a range of vitamins and minerals. What else can I use this recipe for? I love adding this pesto to recipes like pasta, sandwiches, salads, grilled meats, and even with baked vegetables. It especially goes well with smashed potatoes or fried eggs! How can I extend the shelf life of my pesto? You can freeze it in an ice cube container or in small Tupperware containers. Please note however that freezing it can result in a change of texture and taste after thawing. This will not be an issue if you use it in cooking but I would not suggest using it as a dip. I personally leave it in the refrigerator after I have sealed the jars for up to 6 months. Once opened, consume within 2 weeks. 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 and keep on cooking, Margaret x Dairy-Free Basil Pesto Makes 2 jars 200g fresh basil leaves (4 packed cups) 130ml olive oil (½ cup) 2-3 garlic cloves 100g pine nuts (¾ cup) 50g cashews (¼ cup) Zest of 1 lemon 60ml freshly squeezed lemon juice (¼ cup) 50g hemp seeds (¼ cup) 1 teaspoon sea salt 1. Add to a food processor the pine nuts, cashews, garlic, and lemon zest. Blend on high until loose paste forms (about 20 seconds). 2. Add lemon juice, salt, and basil leaves. Pulse until the leaves have broken down and combined with the nuts. Remove lid and scrape down sides as needed. 3. Place lid back on and add olive oil, drizzling in while the machine is still on. Scrape down the sides of the food processor if needed. 4. Add into the pesto mixture the hemp seeds and combine them with a spatula. Do not process or pulse blend the hemp seeds as you want to keep these whole as they resemble the texture of parmesan. 5. Serve on 2 plates and garnish with fresh basil leaves, pine nuts, lemon zest, and olive oil. 6. Alternatively store in 2 sterilized jars and completely cover with olive oil before sealing the jars. The layer of oil preserves the pesto. Store in the refrigerator for up to 6 months. Once opened consume within 2 weeks. Note: The recipe can be halved or doubled in quantities #pesto #basil #basilpesto #dairyfree #dairyfreepesto #dairyfreeglutenfree

This Pesto Lamb Chop Skewers with BBQ Vegetables is a fun way to elevate a simple BBQ night into something extra special and delicious! It’s a wonderful main course recipe to serve for the family or even as a platter when you have a large group of people because it’s easy to up the quantity and suits a variety of tastes. It’s also fun and interactive to serve too. Today I'm sharing with you this lamb loin chops recipe that is slathered in a rich, aromatic basil pesto, then barbecued to perfection, and comes out juicy and tender every time. The vegetables are perfectly charred and then dressed in a sweet balsamic glaze with extra virgin olive oil and finely grated parmesan cheese. It's healthy, super flavourful, simple to make, and versatile. Enjoy! Helpful Tips SPECIAL INGREDIENTS REQUIRED: Lamb Loin Chops: these chops are pretty lean, look like a mini t-bone steak, and only need 5-6 minutes per side to barbecue. Basil Pesto: this is a blend of fresh basil, pine nuts, olive oil, garlic, and parmesan cheese. You can use a homemade recipe or a store-bought jar. I have used my own recipe which is dairy-free. I prefer a dairy-free pesto because the cheese does not stick to the grill and you don't miss out on the parmesan flavour as I replace it with hemp seeds for a creamy and cheesy taste. Here is the link: https://www.createcookshare.com/single-post/dairy-free-basil-pesto Balsamic Vinegar Glaze: this is the result of the blend of balsamic vinegar and a sweetener, such as honey, maple syrup, or brown sugar, that has been cooked down until it forms into this amazingly scrumptious thick, syrupy concoction. I drizzle it over my green salads, barbecued vegetables, and even cooked meats. HOW TO MAKE IT: This recipe takes only 4 steps to bring it together: Prepare the lamb chops with the pesto and set them aside to marinate. Chop the vegetables and season. BBQ the vegetables first and then the lamb chops. Place onto a platter, drizzle with dressing and serve. COOKING TIPS AND IDEAS Other cuts of lamb you can use for this recipe include forequarter chops, cutlets, and ribs. Keep in mind the cooking time may vary. Lamb Loin Chops generally cooking over high heat, need 5-7 minutes per side depending on their thickness. Corn will take the longest time to cook so I usually start grilling this on its own for 5 -10 minutes. My general rule with corn is that it will need a total of 20 minutes, rotating 4 times. Mini truss tomatoes will take the shortest time to cook. I cook them over 2 sides for a total of 3 minutes per side. Watch How to Make It Other Lamb Recipes Lamb Cutlets with Sage and Chickpeas https://www.createcookshare.com/single-post/lamb-cutlets-with-sage-and-chickpeas Honey Garlic Lamb with Pickled Cucumbers https://www.createcookshare.com/single-post/honey-garlic-lamb-with-pickled-cucumber Lamb Leg Roast Kleftiko Style https://www.createcookshare.com/single-post/lamb-leg-roast-kleftiko-style Greek Pasta Soup https://www.createcookshare.com/single-post/2019/06/04/greek-pasta-soup One Tray Lamb, Green Beans, and Potato Bake https://www.createcookshare.com/single-post/2019/06/04/one-pan-lamb-bean-and-potato-bake 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 and Video by CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Cooking! Margaret x Pesto Lamb Chop Skewers with BBQ Vegetables Serves 4 Prep 15-20 Cook 35 INGREDIENTS Lamb: 8-10 Lamb Loin Chops 3 heaped tablespoons basil pesto (dairy free pesto optional) Sea salt and pepper Vegetables: 1 large zucchini, sliced on the diagonal 8 large button mushrooms, sliced in half 8 mini truss tomatoes 4 corn cobettes Extra virgin olive oil + spray Balsamic vinegar glaze Parmesan cheese, finely grated (dairy-free alternative) Sea salt Freshly cracked pepper To Serve (optional and dairy free options): Pita Bread Tzatziki Extra Pesto METHOD 1. Thread the lamb chops onto large skewers and coat both sides with pesto and season with a good pinch of salt and pepper. Allow to marinade whilst preparing the vegetables. 2. Slice the vegetables. Spray with extra virgin olive oil and season with sea salt and pepper. 3. Heat BBQ and first add the corn. Cook for 10 minutes, before adding the remaining vegetables. The corn will need a total of 20 minutes, rotating 4 times. BBQ the remaining vegetables for 10 minutes, or until lightly charred, turning halfway. 4. Remove vegetables and arrange them on a platter. Drizzle with balsamic vinegar, extra virgin olive oil, and parmesan cheese. 5. BBQ lamb chops for 6-7 minutes per side over high heat or until charred and cooked to your liking. 6. Serve alongside the vegetables with fresh pita bread. Optional to serve with extra pesto, parmesan cheese, and creamy tzatziki. HAVE YOU MADE THIS RECIPE? LET ME KNOW ON INSTAGRAM https://www.instagram.com/createcookshare/ AND TAG ME #CREATECOOKSHARE #glutenfreebbq #glutenfreebarbecue #bbqlamb #pestolamb #bbqvegetables

This Halloumi with Honey and Thyme is the perfect appetiser before a main meal, or add it to a green salad and create the perfect lunch. Either way, you will love how easy, quick and how simply scrumptious this recipe is. This recipe may be simple but it is a flavour bomb! With only 5 ingredients needed, it takes cheese recipes to the next level! WOW your guests next time you have them over for dinner or why not cook this for yourself and enjoy the most delicious homemade lunch! Helpful Tips COOKING TIPS Make sure you slice your halloumi at least 1cm thick. Otherwise, it will melt and fall apart. It is preferable to marinade the halloumi for at least 2-3 hours but I cook it after only marinading for 10 minutes. Either way, you'll love it. Cook halloumi for only 2-3 minutes over high heat. Once cooked, it is highly recommended you serve this appetiser immediately as halloumi tends to toughen when it goes to room temperature or cold. You can re-heat halloumi in the microwave - however not for too long! WAYS TO SERVE THIS RECIPE Appetiser: pile it on a plate and serve it on its own or with pita bread. Salad: roughly chop leafy greens and add ripe Roma tomatoes, a handful of canned chickpeas, and kalamata olives. Drizzle with extra virgin olive oil, lemon juice, and oregano. Wrap or Sandwich: add the halloumi to your favorite wrap, burger or sandwich. Watch How to Make It Other Recipes with Halloumi Halloumi and Vegetable Bake https://www.createcookshare.com/single-post/halloumi-and-vegetable-bake Halloumi Muffins https://www.createcookshare.com/single-post/2019/02/28/halloumi-muffins Chicken and Halloumi Tray Bake https://www.createcookshare.com/single-post/chicken-and-haloumi-tray-bake BBQ Sprouts Mini Burgers with Halloumi https://www.createcookshare.com/single-post/2018/05/25/bbq-brussels-sprouts-mini-burgers-with-halloumi 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 Halloumi with Honey and Thyme Slices 10-12 Prep 10min - 3 hours optional Cook 10 INGREDIENTS: 650g halloumi block, sliced 1cm thick 3 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 3 tablespoons fresh thyme leaves, chopped 2 tablespoons honey Freshly cracked pepper (optional) METHOD: 1. In a bowl combine and whisk the lemon juice, extra virgin olive oil, thyme and honey. 2. Pour over the slices of halloumi to marinate, turning halloumi over to coat both sides. Allow to marinade for 10 minutes and up to 3 hours. 3. Heat skillet or grill and place slices of halloumi (do not overcrowd or have pieces touching). Cook for 2 minutes on each side and then place onto a serving platter. 4. Pour any marinade leftover over the cooked halloumi and season with freshly ground pepper. Serve immediately. ENJOY! #halloumi #halloumiwithhoneyandthyme #greekfood

Whether you are having pizza night or running low on time and need an easy meal, I would suggest this Potato, Mushroom and Truffle Oil Pizza. It has a creamy ricotta base that is covered in thinly sliced potatoes and mushrooms, then topped with chives, chilli flakes and a generous drizzle of truffle-infused extra virgin olive oil. Pizza night is one of our favourite ways to have an easy and fun night at home. That's because pizza is one of those meals that makes the whole family happy and is easily one of the best recipes to make. Helpful Tips PIZZA BASES (Gluten Free) Pizza is one of the easiest meals to cook especially when you find a ready-made base that you love. As I find some weeknights too busy to create a meal that requires too much prep and cooking time, I prefer using a ready-made base that I store in my pantry. It is a saviour on those nights that you crave comfort food minus the cost and unhealthy ingredients of take away foods. If you live in Australia I can suggest a few that we love (these are personal preferences and not sponsored in any way) Toscano Authentic has traditional plus gluten-free pizza bases. These gluten-free bases are our first preference. They are stone-baked and taste as close to what you would expect from an Italian pizzeria. Click the link for their pizza base range: http://toscanoauthentic.com.au/product-range/toscano-bread/ Venerdi Gluten Freedom is a thinner base that is gluten-free, dairy-free, soy-free and vegan friendly. They are the only organic sourdough pizza bases that are gluten-free (that I am aware of) and feel easy to digest. Click the link for their range: https://www.venerdibreads.com.au/product/gluten-freedom-fancier-sourdough-pizza-bases/ Senza Wellness Foods is an award-winning gluten-free pizza base that is light and has a traditional pizza base texture. They also have a cauliflower pizza base which includes 2 servings of vegetabes! Click the link for their pizza base range : https://www.shop.senzafoods.com.au/products/senza-gluten-free-pizza-base-220g SPECIAL INGREDIENTS REQUIRED Any recipe requiring a minimal amount of ingredients needs to focus on the quality of ingredients: White Potatoes: Make sure the potatoes you purchase are on the smaller side, unmarketed, clean and smooth textured with no bruises. It is important when slicing the potatoes that a mandolin is used and they are sliced very thin. This helps them cook at the same time as the pizza and no preboiling is required. Shitake Mushrooms: fresh shitake mushrooms offer a creamy, buttery and rich flavour that you won't find with many other common mushroom varieties and are most commonly used on pizza. Truffle Infused Extra Virgin Olive Oil: This combination of Cobram Estate’s premium quality Australian Extra Virgin Olive Oil with black truffle creates a balanced earthy infusion that will bring a beautiful flavour to your pizza. It is subtle and delicate and our favourite truffle inflused olive oil. HOW TO MAKE THIS RECIPE Prepare the toppings. Slice, soak in water and then drain the potatoes which helps them crisp up and slice the mushrooms. Prepare the pizza base by drizzling the truffle infused olive oil and spreading the ricotta. Layer the potato and mushrooms around the base, season and top with chives. Bake Drizzle more oil and sprinkle chili flakes. Slice and serve. Watch How to Make It Other Recipes that Use Potatoes Cheesy Potato Cakes https://www.createcookshare.com/single-post/cheesy-potato-cakes Potato with Bacon and Onion Gratin https://www.createcookshare.com/single-post/potato-with-bacon-and-onion-gratin Fish with Potatoes and Capers https://www.createcookshare.com/single-post/potato-with-bacon-and-onion-gratin 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 "Videos by CreateCookShare" that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x Potato, Mushroom and Truffle Oil Pizza Pizza bases 25cm diameter (approx) Prep: 15 minutes Cook: 20 minutes INGREDIENTS: 2 pizza bases 2 tablespoons Cobram Estate Truffle Infused Extra Virgin Olive Oil, plus extra 4 small-medium white potatoes, sliced paper-thin with a mandolin 6-7 Shiitake Mushrooms (larger side) 1 ½ cups fresh Ricotta cheese (approx. 500g) 3 tablespoons chives, finely chopped 1 tablespoon chili flakes Sea salt flakes and cracked pepper METHOD: 1. Add sliced potatoes to a bowl of water and soak for 5 minutes. Drain and pat dry with a paper towel. This helps the potato crisp once baked. 2. Place pizza bases on a lined baking tray. Drizzle over the pizza 1-2 teaspoons of the Truffle Infused Extra Virgin Olive Oil and then spread half of the ricotta. 3. Layer the potato and mushroom slices over the top, alternating in a fan shape pattern, and generously season with sea salt flakes, freshly cracked pepper, and chopped chives. 4. Bake for 20 minutes at 220C fan-forced, in a preheated oven. 5. Remove from oven, drizzle with Truffle Infused Extra Virgin Olive Oil, and top with chili flakes and extra chives. Slice and serve. #glutenfreepizza #glutenfreepotatopizza #potatoandmushroompizza #truffleoil