Pull-apart Roasted Lamb in a Pocket is my masterpiece. It is tender, and succulent and requires just a handful of ingredients and a bit of love to create a dish that will have your guests singing praises. This melt-in-your-mouth roasted lamb will leave everyone craving for more. Let's Begin. Pull-apart Roasted Lamb in a Pocket The Story Behind the Recipe It was Christmas, and we were hosting a pre-Christmas party filled with the anticipation of good food and great company. The plan was to make a traditional kontosouvli  (short spit-roasted meat) using beautifully marinated lamb pieces instead of a whole lamb. But as luck would have it, the rain had other plans! With no way to cook outdoors, I quickly improvised by placing the lamb in the oven, wrapped tightly in a foil pocket to mimic the tender, slow-cooked results of a spit. What happened next was unexpected—everyone raved about how it turned out, declaring it the best lamb they’d ever tasted! They insisted I add this recipe to my collection, and here we are, sharing it with you. It’s now a festive favorite that works perfectly, rain or shine! So, if you're searching for a show-stopping dish that's easy to prepare and guaranteed to impress your guests, this Pull-Apart Roasted Lamb in a Pocket is the answer. Best of all, the hands-off cooking time allows you to focus on setting the table or enjoying the company while the oven does all the work. It's a hearty, flavourful centerpiece that's perfect for family gatherings, dinner parties, or even a festive celebration. Pull-apart Roasted Lamb in a Pocket Why You'll Love This Recipe Mouthwatering Marination:  The lamb is bathed in a flavorful marinade of Greek oregano, thyme, garlic, and zesty lemon juice, infusing every morsel with a perfect balance of citrusy brightness and savory herbs. Tender Perfection:  Slow-roasting in a sealed pocket ensures that each piece of lamb becomes irresistibly tender, practically melting in your mouth. The result is a dish that defines the epitome of succulence. Effortless Preparation:  Despite its gourmet appeal, this recipe is remarkably straightforward. Whether you marinate the lamb in advance or cook it straight away, the process is user-friendly, making it suitable for both the seasoned chef and the home cook. Versatility for Any Occasion:  Whether you're hosting a festive gathering for 12 or preparing a cozy family dinner, this dish adapts effortlessly to various occasions. An Instant Crowd-Pleaser:  With its combination of simplicity, bold flavors, and tender texture, this roasted lamb is guaranteed to be a crowd-pleaser. Be prepared for compliments and requests for the recipe—it's that good! Watch How to Make It FAQs - Pull-apart Roasted Lamb in a Pocket Q: Can I prepare the lamb in advance? Absolutely! The lamb can be marinated ahead of time, allowing the flavors to intensify. You can refrigerate it for at least 2 hours or even overnight for a more robust taste. Q: Can I use a different cut of lamb? While the recipe is tailored for a boneless lamb shoulder, you can experiment with other cuts. Just keep in mind that cooking times may vary, so adjust accordingly. Q: What can I serve with this lamb dish? This succulent lamb pairs wonderfully with a variety of sides. Consider serving it with roasted vegetables, rice, baked potatoes, salad, or a fresh Greek salad to complement the Mediterranean flavors. Q: Can I double the recipe for a larger crowd? Certainly! Simply adjust the quantities accordingly and use multiple baking dishes if needed. The method remains the same, ensuring a hassle-free preparation process. Q: Is it necessary to refrigerate the lamb for marination? Marinating the lamb in the refrigerator helps the flavours meld, but if time is a constraint, you can cook it straight away. However, allowing the lamb to marinate enhances the overall taste. Q: Can I use fresh herbs instead of dried ones? Yes, you can substitute fresh herbs for dried ones. Q: How can I ensure the lamb stays moist during cooking? A: Leaving a bit of fat on the lamb shoulder helps keep it moist. Additionally, sealing the lamb in the foil and baking paper pocket locks in moisture, ensuring a juicy and tender result. Q: Can I freeze leftovers? Certainly! Allow any leftovers to cool, then store them in an airtight container in the freezer. Thaw and reheat when you're ready to enjoy this delicious dish again. Q: Can I use this recipe for a special occasion or holiday meal? This dish is perfect for special occasions. Its impressive presentation and rich flavors make it a standout choice for festive gatherings or holiday celebrations. Q: How can I adjust the cooking time for a smaller portion? A: For a smaller portion, you can reduce the cooking time slightly. Half the amount of lamb would need 2-2.5 hour cooking time. Pull-apart Roasted Lamb in a Pocket What to serve with this Pull-apart Roasted Lamb in a Pocket? Greek Salad Greek Baked Vegetables Tzatziki Watermelon Salad with Rocket, Feta and Pistachio Mediterranean Fried Rice Pull-apart Roasted Lamb in a Pocket Pull-apart Roasted Lamb in a Pocket   Baking Dish 30 x 25 cm Serves 12 Prep 10 minutes Marinating. 2 hours+ (optional) Cooking 3 hours   INGREDIENTS   2.5 kg lamb shoulder, boneless 1 tablespoon sea salt 1 ½ tablespoons dried Greek oregano 1 tablespoon dried thyme ½ tablespoon white pepper ½ tablespoon paprika ½ tablespoon ground garlic ½ cup (130ml) freshly squeezed lemon juice   INSTRUCTIONS   1.     Prepare the lamb:  Place the lamb on a clean cutting board and using a sharp knife, cut away any excess fat (not all of it as this helps keep the lamb moist). Cut across, at about 8cm apart strips. Then turn the strips 90 degrees and slice into cubed pieces, approximately 7-8cm pieces. 2.     Marinate the lamb:  Place the lamb pieces into a large bowl, and add the salt, pepper, oregano, thyme, paprika, garlic, and lemon juice. Combine and massage the marinade into the lamb, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or overnight (if you need to, you can cook it straight away). 3.     Prepare the foil pocket:  Preheat the oven to 180°C fan forced. Tear off a very large piece of foil (enough to cover the baking dish twice over) and place it into the baking dish, leaving the sides to fall over the edges. Do the same with a large piece of baking paper, of the same length. Both need to be long enough to wrap and enclose the lamb completely. 4.     Assemble the lamb pocket:  Arrange the lamb pieces in rows on the baking paper and pour over any marinade left in the bowl. Fold the sides of the baking paper over the lamb, creating a packet-like envelope. Ensure it is tightly sealed and tucked in. Repeat with the foil. 5.     Bake:  Place the baking dish in the preheated oven for 3 hours. 6.     Serve:  Carefully open the foil packet, serve immediately, and enjoy! Have you tried this recipe? Share it with me at @createcookshare. Tap below to join me   Instagram     Pinterest     Facebook     TikTok   or YouTube   Pull-apart Roasted Lamb in a Pocket  Recipe and Photography Margaret Pahos @CreateCookShare

Olive and Halloumi Pinwheels are the ultimate crowd-pleaser—crispy, cheesy, and full of Mediterranean flair! With a swirl of salty olive paste, gooey halloumi, and sharp cheddar all wrapped in golden, flaky puff pastry, these gluten-free delights come together in no time. Whether you’re hosting friends or want an easy snack, they’re proof that simple ingredients can create unforgettable bites. Let's start cooking! Olive and Halloumi Pinwheels, gluten-free This Olive and Halloumi Pinwheels recipe came together during one of those “what’s in the fridge” moments. A jar of olive paste, a block of halloumi, and some trusty puff pastry turned into a cheesy, savory masterpiece. The combination of salty, tangy, and buttery flavors was too good not to share, and the best part? It’s gluten-free, easy to make, and a guaranteed hit for any occasion! Watch How to Make It Why you'll love these Olive and Halloumi Pinwheels Simplicity Meets Sophistication:  The beauty of these pinwheels lies in their simplicity. With just a handful of quality ingredients, you can effortlessly create a sophisticated appetizer that looks and tastes like a work of culinary art. Crowd-Pleasing Appetizer:  Whether you're entertaining guests or simply treating yourself, these pinwheels are guaranteed to be a hit. The harmonious blend of savory and briny notes appeals to a wide range of palates, making them an excellent choice for any gathering. Easy to Make, Hard to Resist:  No need to be a master chef to whip up these delights. The straightforward preparation process ensures that you can create an impressive dish without spending hours in the kitchen, allowing you to enjoy the fruits of your labor sooner rather than later. Versatile Delight for any Meal of the Day:  These pinwheels are not limited to just appetizers. They make a fantastic addition to brunch, a savory snack, or even a unique side dish. Their versatility ensures that you can savor their goodness at any time of day. Olive and Halloumi Pinwheels, gluten-free Other Recipes you'll Love Spinach and Feta Pinwheels Caribbean Spice Chicken Wings Zucchini, Basil and Feta Fritters PastryLess Spanakopita Baked Feta with Olives Olive and Halloumi Pinwheels, gluten-free Olive and Halloumi Pinwheels, gluten-free   Makes 26-32 Prep Time: 10 minutes Cook Time: 20 minutes   INGREDIENTS   4 sheets frozen puff pastry, thawed (I use gluten-free Simply Wize) 4 tablespoons olive paste (store-bought) 200g halloumi, finely grated 100g cheddar cheese, grated ½ cup basil leaves for serving   INSTRUCTIONS   1. Preheat oven: Preheat the oven to 210°C fan forced and line 2 baking trays with baking paper. 2. Spread and Roll: Place the puff pastry sheet onto a flat surface and spread the olive paste over the pastry, leaving a small border at the top edge. Sprinkle a quarter of the halloumi and cheddar cheese over the top. 3. Roll, Slice and Brush: Roll the puff pastry into a tight spiral log and seal the edge by pressing it gently. Slice the log into 2cm thick pinwheels, place them spread out onto the baking tray and brush with the egg wash.  4. Bake and serve: Place into the preheated oven for 20 minutes or until they are golden and puffed up. Allow pinwheels to cool for 10 minutes before serving. Place onto platter, serve alongside fresh basil leaves and enjoy.   Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Olive and Halloumi Pinwheels, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

This Mediterranean Fried Rice is a rustic, wholesome recipe with tantalizingly fresh and vibrant flavours. The ingredients are very similar to my mum’s stuffed baked vegetables (gemista) which makes it one of the most flavourful and satisfying rice dishes you will ever have and it may just transport you back to Greece! Let’s begin! Why you'll love this recipe This Mediterranean Fried Rice is the perfect dish for summer gatherings as it uses seasonal produce and it's fresh and light. It's great for meal prep! Simply divide between 5 air-tight containers and lunch is ready for the week ahead! A one-pot recipe that's quick and easy. Nutritious and full of healthy vegetables. Gluten-free and Dairy-Free Watch How to Make It Want to Add Protein to the Rice? 1. First fry off 200g of beef mince. 2. Remove it from the wok add the extra virgin olive oil and onions and continue the recipe as per instructions. 3. Add the mince back into the wok just before the rice is added and then continue as per instructions. Other Rice Recipes How to Cook Stovetop White Rice Thai Basil Chicken One-pot Chinese Chicken and Rice Honey Garlic Lamb with Pickled Cucumber Easy Paella with Orange and Olive Salad Rice Stuffed Vegetables (Gemista) Greek Lemon Chicken Healing Soup Mediterranean Fried Rice (Gemista Rice) Serves 4-6 Prep 10 minutes Cook 10-15 minutes INGREDIENTS Rice: 4 cups cooked basmati or long grain rice, cold and a day old 4 tablespoons extra virgin olive oil + extra 1 large brown onion, diced 1 green capsicum, diced 1 red capsicum, diced 1 large carrot, grated 1 cup fresh mint leaves, chopped 1/4 cup fresh dill, finely chopped 5 green spring onions, sliced 2 tablespoons tamari soy sauce 2 teaspoons sea salt 1 teaspoon pepper Tomato Salad: 2 ripe tomatoes, diced 1 cup fresh parsley leaves, finely chopped 1 tablespoon extra-virgin olive oil Sprinkle of sea salt INSTRUCTIONS 1. Cook the onion and capsicums: Over high heat, add to a wok the extra virgin olive oil and sauté the onion, stirring for 1 minute. Next, add the green and red capsicum and continue stirring for a further 3 minutes. 2. Add the rice: Add the cold, day-old rice to the wok and mix to combine with the vegetables (If you only have freshly cooked rice, allow it to completely cool and spread it over a tray and place it into the freezer for 10 minutes). 3. Add the remaining ingredients: Add the grated carrot, green onions, mint, dill, sea salt, and pepper and give it a good stir to evenly distribute. Then add the tamari soy sauce and an extra good drizzle of extra virgin olive oil and stir through. 4. Top with the tomato salad: Combine the ingredients for the tomato salad and pour it over the rice. Serve and enjoy! Note: The rice is not meant to be dry but oily and juicy. If you find at the end of the cooking it needs more olive oil, add a good drizzle all over. Remember, it's Mediterranean rice, not 'fried rice'! Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Create a vibrant Pesto Bacon and Eggs Brekkie Burger Platter - the perfect centerpiece for a festive Christmas morning or family gathering! Picture this: fluffy, toasted gluten-free buns layered with crispy bacon, gooey eggs topped with melted mozzarella, creamy homemade pesto, slices of buttery avocado, roasted capsicum, cream cheese, and fresh rocket. Arrange everything beautifully on a platter, with toppings and fillings in separate sections or ramekins, so everyone can build their perfect burger. The festive colors of red, green, and golden make this platter not just a feast for the taste buds but also a stunning holiday table showstopper. YUM! Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) The Story Behind the Recipe This Pesto Bacon and Eggs Brekkie Burger Platter was born out of a fun morning in the kitchen with my son. We wanted to create something that felt special but was easy enough to throw together while the family relaxed. The idea started with his love for crispy bacon and my obsession with perfectly cooked mozzarella-topped eggs. To take it to the next level, we added a vibrant homemade pesto that ties all the flavours together. The result is a platter full of bold, fresh, and satisfying ingredients—perfect for a Christmas morning spread where everyone can enjoy building their ultimate breakfast burger. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) Watch How to Make It Tips for Perfect Eggs with Crispy Mozzarella Use the Right Pan : A non-stick frying pan or a well-seasoned cast iron skillet will make cooking the eggs easier and prevent sticking. Control the Heat : Cook the eggs over medium-low heat to ensure the whites cook evenly without overcooking the yolks. Cheese Placement for Crispy Edges : Once you add the mozzarella, sprinkle a little extra around the edge of the egg whites. This creates a delicious golden, crispy cheese crust as it fries. Cover the Pan : When the cheese is added, covering the pan with a lid traps heat and steam, helping the cheese melt and the whites set quickly. Don’t Rush : Wait until the edges of the eggs turn golden and crisp before removing them. If they stick slightly, let them cook for another 30 seconds—they’ll naturally release as they crisp up. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) Additional Tips Toast the Buns Properly : Ensure your buns are lightly charred but not overly browned for a balance of flavor and texture. A smear of butter or olive oil can add a golden touch. Keep the Bacon Warm : Cook bacon first and keep it warm in a low oven (around 80°C/175°F) while you prepare the other elements. Customize to Taste : Feel free to let the family add their toppings. Serve extras like red onion, tomato, and additional pesto on the side for a fun, build-your-own-burger experience! Balance the Pesto : To achieve a creamier texture, blend the pesto with a little cream cheese. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) More Breakfast and Brunch Ideas Hash Brown Toast with Avocado and Eggs Bagel Brunch Board Ratatouille Shakshuka Sweet Potato Quiche with a Wrap Base Spanish Omelette Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) Pesto Bacon and Egg Burger Platter (gluten-free)   INGREDIENTS Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6 For the rolls: 2 packets Venerdi Sweet Potato Sourdough Buns (or any gluten-free buns of choice) 2 cups baby rocket leaves or baby spinach 1 avocado, thinly sliced 12  strips of streaky bacon 6 eggs 6 slices cheese (cheddar, havarti, swiss or gouda) ½ cup mozzarella, grated ½ cup cream cheese ½ cup roasted capsicum strips, jarred Chilli flakes (optional) Sea salt and black pepper   For the pesto: 6 tablespoons store-bought pesto OR make your own: 2 cups basil leaves 2 garlic cloves ¼ cup olive oil 2 tablespoons lemon juice ¼ cup parmesan cheese ¼ cup pine nuts Sea salt and black pepper   Optional extras: 1 small red onion, thinly slices 1 large tomato, thinly sliced   INSTRUCTIONS Make the Pesto:  If preparing homemade pesto, blend the basil leaves, garlic, olive oil, lemon juice, parmesan cheese, and pine nuts in a food processor until smooth. Season with salt and pepper to taste (If pesto too thick add an extra tablespoon of olive oil). Toast the Buns: Place the sweet potato sourdough buns, cut side down in a hot, dry frying pan for 1-2 minutes, until golden and slightly charred. Cook the Bacon:  In the same pan over medium heat cook the bacon until slightly crispy. Transfer to a paper towel-lined plate to cool slightly, then cut into 10cm strips. Cook the Eggs:  In the same pan, remove any excessive fat with paper towels. Then using the remaining bacon fat, crack the eggs in and season with sea salt, black pepper, and chilli flakes (if using). Cook for a minute, then place over the top a tablespoon or so of grated mozzarella cheese,  cover the pan with a lid for 2 minutes or until the cheese melts and the egg whites are set. Assemble the Buns:  Spread cream cheese on bottom half of the bun, then add rocket, strips of roasted capsicum, sliced cheese, bacon, avocado, mozzarella egg, then spread the pesto on the top bun and place on top. Serve:  Press the buns together gently and serve immediately. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Pesto Bacon and Egg Brekkie Burger Platter Margaret Pahos @CreateCookShare

Let's make my Green & Gold Tropical Pavlova Wreath! This gluten-free, no-bake dessert is the ultimate crowd-pleaser! With individual pavlovas, it’s an effortless pull-apart treat that’s perfect for gatherings. Vibrant tropical fruits, creamy whipped mascarpone, coconut, and white chocolate bring piña colada-inspired flavours to life, making it a fresh twist on a classic Aussie dessert. Ready in just 20 minutes, this stunning centrepiece is ideal for busy hosts or last-minute plans, delivering a delicious, eye-catching finish to your celebrations. The Story Behind the Recipe The inspiration for this recipe came from a desire to create a tropical twist on a classic pavlova. I originally planned to make one large pavlova topped with vibrant fruits like mango and pineapple instead of the usual strawberries and kiwi. Then I spotted these individual pavlova bases and couldn’t resist! While I used lemon myrtle bases for an extra flavor boost, this recipe works just as beautifully with traditional individual or large pavlovas. It’s an effortless way to bring a touch of summer to your celebrations with a dessert that’s as stunning as it is delicious. Watch How to Make It Helpful Tips for a Perfect Tropical Pavlova Wreath Chill the Cream:  Keep the mascarpone and thickened cream in the fridge until you’re ready to whip them. Cold cream whips better and gives a lighter, fluffier texture. Prep the Fruit First:  Slice all the fruits and set them aside before assembling the pavlovas. This will make the process smoother and ensure the pavlovas stay fresh and crisp. White Chocolate Shaving Trick:  Use a vegetable peeler on a chilled white chocolate block to create delicate curls. If the chocolate is too hard, let it sit at room temperature for a minute before peeling. Make Ahead:  You can prepare the fruit, and nuts a few hours in advance and store them separately. Assemble the pavlovas just before serving to keep them crisp. Keep it Neat:  Use a spoon to gently drizzle passionfruit pulp so it doesn’t overwhelm the other fruits. Customize the Nuts:  If hazelnuts or pistachios aren’t your favorite, swap them for almonds or leave them out entirely for a nut-free option. Other Gluten-Free Dessert Ideas Pavlova Rocky Road Chocolate Coated Fruit Platter Fruit and Nut Christmas Cake NYE Greek Cake (Vasilopita) Green & Gold Tropical Pavlova Wreath (with Mascarpone Whipped Cream, Tropical Fruit and White Chocolate) Serves:  12  Prep Time:  20 minutes   INGREDIENTS 3 packs of Woolworths Lemon Myrtle 4-Pack Individual Pavlovas (12 pavlovas total) OR 12 traditional individual pavlovas (24 pavlovas if using mini) 200mL thickened cream 200g mascarpone ½ teaspoon vanilla extract ½ small mango ½ cup fresh pineapple 1 kiwi fruit 6 green grapes 3 tablespoons Passionfruit Pulp ¼ cup hazelnuts and pistachios, roughly chopped (or use just one nut variety if preferred) 50g cooking white chocolate 2 tablespoons desiccated or shaved coconut, for sprinkling Fresh mint leaves, for garnish   INSTRUCTIONS Prepare the Fruit: ·       Peel and clean the mango, pineapple, and kiwi fruit. ·       Slice one mango cheek in half lengthwise, then into thin strips for quarter-moon shapes. ·       For the pineapple, slice one side, halve it, and then cut into thin quarter-moon strips. ·       Peel the kiwi and slice into half-moons. ·       Halve the grapes lengthwise and set aside. Prepare the Whipped Cream:  In a large mixing bowl, combine the mascarpone, thickened cream, and vanilla extract. Whip with an electric mixer on medium speed until soft peaks form (approximately 2–3 minutes). Avoid overwhipping. Assemble the Wreath:  On a large, round serving platter or board, arrange the 12 pavlovas in a circular shape to form a larger wreath. Add the Cream:  Spoon a heaped tablespoon of the mascarpone whipped cream onto the centre of each pavlova. Top with Tropical Fruits:  Arrange the fruits one at a time: place the mango slices, followed by the pineapple, kiwi, and grapes on top of each pavlova. Spoon a small drizzle of Woolworths   Passionfruit Pulp over the cream and fruits. Add Texture and Garnish:  Sprinkle the chopped hazelnuts and pistachios over the pavlovas. Lightly dust with desiccated coconut for a tropical twist. Decorate with White Chocolate:  Use a potato peeler or sharp knife to shave white chocolate curls or shards and scatter them across the pavlovas. Finish with Mint:  Garnish each pavlova with a small sprig of mint leaves for a fresh finish. Serve immediately  as a stunning centerpiece for any gathering. The tropical flavours and creamy mascarpone combine beautifully to create a dessert that is light, refreshing, and absolutely irresistible! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

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

Looking for a snack or appetizer that’s easy, fuss-free, and guaranteed to impress? These Goat Cheese, Apricot, and Walnut Pinwheels are a flavour-packed treat perfect for parties, picnics, or any occasion that calls for something special. With their creamy goat cheese filling, sweet apricot jam, and the delightful crunch of walnuts, they strike the perfect balance between sweet and savoury. What makes them even better? They can be made ahead of time and enjoyed at room temperature—ideal for stress-free entertaining! I love finishing them with a drizzle of honey for an extra touch of indulgent sweetness. I guarantee these pinwheels are sure to be the highlight! Let's get cooking! The Story Behind the Recipe Growing up, my mum’s kitchen was always filled with the warm, nutty aroma of walnuts. They were a staple in our home, used in everything from savory dishes to the most indulgent Greek sweets. One of my favorite memories is watching her bake karithopita , a rich and syrupy walnut cake that always brought the family together. Walnuts weren’t just an ingredient—they were part of our traditions, a nod to their versatility and the nutrition they offer. Rich in omega-3 fatty acids, magnesium, and antioxidants, walnuts were always celebrated as much for their health benefits as their flavour. When I set out to create this recipe, I knew I wanted to honor that legacy. These Goat Cheese, Apricot, and Walnut Pinwheels combine the nutty crunch of walnuts with tangy goat cheese and the sweetness of apricot jam - a pairing that feels both nostalgic and modern. Every bite reminds me of my mum’s kitchen, (especially when they're drizzle with honey) where simple ingredients come together to create something extraordinary. These pinwheels are my way of keeping her love of walnuts alive, in a recipe that’s perfect for sharing with loved ones. Watch How to Make It Helpful Tips Even Filling: Spread the apricot jam and goat cheese evenly, but avoid overfilling, as this can cause the filling to spill out while baking. Cut Cleanly: Use a sharp knife to slice the rolls into even pieces. Wiping the blade between cuts can help maintain clean edges. Prevent Sticking: Lightly grease your muffin tin or line it with small squares of baking paper to prevent the pinwheels from sticking after baking. Customize the Flavour: Experiment with add-ins like a pinch of cinnamon or a sprinkle of chili flakes for extra depth, or swap the apricot jam for fig jam for a unique twist. Cool Before Serving: Allow the pinwheels to cool slightly in the tin before removing them to avoid breaking. They’re delicious warm or at room temperature! Other Appetiser Recipes you'll LOVE Spinach and Feta Pinwheels B rie and Cranberry Puff Pastry Bites Ricotta and Prosciutto Potato Gem Cups PastryLess Spanakopita   Tempura Vegetables   Caribbean Spice Chicken Wings   Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free) Prep Time : 15 minutes Cook Time : 25 minutes Makes : Approximately 24–30 pinwheels, depending on how thickly you slice the rolls and the size of the pastry sheets.   INGREDIENTS 4 sheets puff pastry, thawed (gluten-free optional) ½+ cup apricot jam / conserve 1¼ cup (300g) goat cheese ¾-1 cup (100g) Crumbed Walnuts (Lucky Nuts have them ready crumbed) ¼ cup fresh thyme leaves 1 egg (whisked with 1 tablespoon of water)   Serve with either: Honey, for drizzling as a balanced flavour option Sweet chilli, for dipping as a bolder flavour option   Note:  You may need to slightly vary the amount of each ingredient depending on the size of your puff pastry sheets, as some puff pastry sheets are smaller or larger than others.   INSTRUCTIONS   1.     Preheat the oven : Set your oven to 210°C (410°F) and lightly grease 24–30 muffin tin holes with olive oil. 2.     Prepare the pastry : Lay each puff pastry sheet on a flat surface. Spread ¼ of the apricot jam evenly across each sheet, leaving a 2 cm border at the top edge. Dot ¼ of the goat cheese over the jam and spread it gently with a butter knife. Sprinkle ¼ of the chopped walnuts and thyme leaves on top. 3.     Roll and slice : Starting from the bottom edge, tightly roll each pastry sheet into a log. Using a sharp knife, slice each log into 2–3 cm thick pinwheels. 4.     Arrange and bake : Place the pinwheels in the prepared muffin tin and brush each with the egg wash. Bake for 25 minutes or until golden and puffed. 5.     Serve : Allow the pinwheels to cool slightly. For a balanced flavour, drizzle with honey and garnish with fresh thyme. For a bolder option, serve with sweet chilli sauce on the side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Margaret Pahos @CreateCookShare

These Spinach and Feta Pinwheels are a quick and delightful spin on Greek Spanakopita. Whether you're hosting a party, looking for a delicious snack, or just craving the delightful flavors of spanakopita without the fuss, Spinach and Feta Pinwheels are here to save the day! These little bites are not only reminiscent of the classic Greek spinach pie but also come with the added bonus of being quick, easy, and perfectly shareable. Let's Begin! Why Spinach and Feta Pinwheels? If you've ever enjoyed the flaky layers and savory goodness of spanakopita, you'll appreciate the simplicity and speed of this pinwheel variation. The combination of tender spinach, tangy feta, and the buttery puff pastry creates a harmonious blend of flavors and textures in every bite. Watch How to Make It Why You'll Love Spinach and Feta Pinwheels Simplicity Meets Sophistication: These pinwheels embody the essence of spanakopita with a fraction of the effort. Enjoy the sophistication of Greek flavors without spending hours in the kitchen. It's simplicity at its finest. Quick and Easy: In a world where time is precious, these pinwheels are a culinary shortcut to satisfaction. From prep to plate, they're ready in a matter of minutes, making them the perfect solution for spontaneous cravings or last-minute entertaining. Perfectly Portable: Whether you're hosting a gathering or looking for an on-the-go snack, these pinwheels are perfectly portable. Their bite-sized nature makes them ideal for sharing, and they're a mess-free option for any occasion. Versatile and Customizable: Get creative! These pinwheels serve as a versatile canvas for your culinary imagination. Add a sprinkle of red pepper flakes for heat, experiment with different cheeses, or incorporate your favorite herbs. As they are already gluten-free, they can also be made dairy-free by substituting the cheeses with vegan alternatives. Other Appetisers you'll Love Cheese and Tomato Mini Tartlets Olive and Halloumi Pinwheels PastryLess Spanakopita Baked Feta with Olives Oven Baked Calamari Tempura Vegetables Spinach and Feta Pinwheels, gluten-free Makes 30-35 pieces Prep 10-15 minutes Cook 20 minutes INGREDIENTS Pinwheels: 4 sheets puff pastry, gluten-free (I used Simply Wize Puff Pastry ) 200g spinach leaves, washed, dried very well and finely chopped 4 spring onions, finely sliced 150g Greek feta, crumbled 50g parmesan cheese, finely grated 1egg, whisked Salt and pepper Yoghurt Dip: 150g Greek yoghurt 1 x zest of a lemon 1 garlic clove, minced 2 teaspoons extra virgin olive oil Pinch of salt and pepper INSTRUCTIONS 1 . Prepare the filling: Preheat the oven to 210°C fan force. Line 2 trays with baking paper. Next, make sure the spinach is air and paper towel-dried very well, squeeze any excess liquid, and then in a bowl combine the spinach, green onion, feta, parmesan, salt, and pepper. Combine well enough that it becomes like a thick paste ready for spreading. 2. Spread and Roll: Place the puff pastry sheet onto a flat surface and spread the mixture evenly over the pastry, leaving a small border at the top edge. Next, roll it into a tight spiral log and seal the edge by pressing it gently. 3. Slice and Brush: Slice the log into 2cm thick pinwheels, place them spread out onto the baking trays, and brush lightly with the egg wash. 4. Bake and serve: Place into the preheated oven for 20 minutes or until they are golden and puffed up. In the meantime, combine the ingredients for the yoghurt dip. Allow spinach and feta pinwheels to cool for 10 minutes before serving. Place onto a platter with the dipping sauce and enjoy. AIR FRYER INSTRUCTIONS : Make half the amount recommended in the ingredients, then follow instructions 1-3. Once the log is sliced and brushed with eggwash, place scrolls in the air fryer basket, lined with baking paper, then cook at 200°C for 15 minutes or until golden and cooked through. Do not overcrowd in air fryer. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Gluten-Free Pastryless Spanakopita (No-Pastry Spinach and Feta Pie) is a luscious twist on the classic Greek favorite, capturing all the vibrant flavors of traditional Spanakopita without the hassle of filo pastry. Perfect for busy cooks, this one-bowl wonder combines the earthy goodness of fresh spinach with aromatic garden herbs, creamy feta, and a boost of vegetarian protein from wholesome eggs and cheese. Each bite is juicy, bursting with tangy cheese and fragrant herbs, and the golden, cheesy topping adds an irresistible touch of indulgence. Not only is this dish gluten-free and packed with nutrients, but it’s also versatile enough to suit any occasion. Slice it into bite-sized pieces for an elegant appetizer, serve it for dinner with a side of grilled protein or a refreshing Greek salad, or make it part of your meal prep routine—this pie keeps beautifully and reheats like a dream. Who needs pastry when you’ve got a rich, savory filling like this? It’s comfort food reimagined for a healthy lifestyle, practical, delicious, and just indulgent enough to impress. What is a Pastryless Spanakopita It's a "No-Pastry" Spinach and Feta Slice, which tastes like a spanakopita but without the phyllo pastry. It's easy to put together, as there is no need to roll out any phyllo pastry, and best of all, it is all done in one bowl. My No-Pastry Spanakopita is gluten-free, juicy, cheesy, delicious, and one of the easiest slices you will ever make. How to Make It Helpful Tips Choosing Between Fresh or Frozen Spinach For the best flavor and texture, opt for fresh silverbeet (chard) instead of frozen spinach in this recipe. Since the spinach won’t be pre-cooked and there’s no phyllo pastry or crust, fresh leaves bring a vibrant texture that’s ideal for this dish. Fresh spinach also holds a traditional place in Greek Spanakopita, offering a distinct taste that can’t quite be matched by frozen options. Making it Dairy-Free Easily make this recipe dairy-free by swapping each dairy ingredient with a suitable non-dairy alternative. For instance, replace regular feta with vegan feta, and substitute cheddar with a dairy-free version. The recipe will still come together beautifully with these adjustments. Using Gluten-Free Flour Alternatives This recipe adapts well to either gluten-free or wheat-based flours. If using wheat self-raising flour, simply increase the quantity to one full cup instead of the amount specified for gluten-free self-raising flour. How To Make this PastryLess Spanakopita The easiest Spanakopita you will ever make! It's a One-Bowl Recipe! Chop up the spinach, green onions, and herbs Whisk the eggs in a large and deep bowl Add all the ingredients to the bowl with the whisked eggs Give it a good mix (using a glove, I like to use my hand to combine well) Line a tray with baking paper and pour in the mixture Bake for approximately 50 minutes Allow cooling in the tray Slice and serve. What can you Serve with this Pastyless Spanakopita It can be served on its own as an appetiser, light lunch, or even brunch option. As a dinner option, it can be served alongside any meal. Here are some ideas: Lemon and Garlic Butter Fish Basil and Zucchini Pesto Pasta Juicy Beef Kafta Chicken and Halloumi Tray Bake Tender Roasted Lamb in a Pocket One-Pan Lamb Cutlets Caribbean Spice Chicken Wings Pastryless Spanakopita (gluten-free) No-Pastry Spinach and Feta Pie Bakeware 30cm x 20cm 15-18 pieces Prep 15 minutes Cook 50 minutes INGREDIENTS 350g silverbeet spinach leaves, washed, dried & finely chopped 250g feta, crumbled (dairy-free option*) 250g tasty cheddar cheese, grated (dairy-free option*) 250ml (1 cup) milk of choice 130g (1 cup) plain flour, gluten-free 90g (¾ cup) self-raising flour, gluten-free 2 cups of fresh mint, parsley, and dill, combined 8 large eggs, whisked 6 green onions, sliced 3 tablespoons extra virgin olive oil 2 teaspoons sea salt 1 teaspoon freshly ground pepper INSTRUCTIONS 1. Prepare the Ingredients In a large bowl, combine the chopped spinach, crumbled feta, grated cheddar cheese (reserve a large handful for later), milk, gluten-free flours, fresh herbs, whisked eggs, green onions, olive oil, salt, and pepper. Mix thoroughly to ensure the cheese and herbs are evenly distributed among the spinach. 2. Preheat the Oven and Prepare the Bakeware Preheat the oven to 180°C fan-forced / 200°C conventional (400°F). Line a 30cm x 20cm baking dish with baking paper, or, if using a non-stick tray, brush it generously with olive oil. 3. Assemble the Pie Pour the spinach and feta mixture into the prepared baking dish and flatten it evenly with the back of a spoon. Sprinkle the reserved cheddar cheese evenly over the top. 4. Bake Bake for 50-55 minutes , rotating the dish halfway through to ensure even cooking. The top should be golden, and the filling should be set. 5. Cool and Serve Let the pie cool in the baking dish for a minimum of 30 minutes . If needed, transfer it to a wire rack to cool further. Slice into squares and serve. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This Veal Minute Steak with Romesco Potato Salad is a quick, gluten-free dinner that’s high in protein and flavorful. Juicy minute steaks cook in just minutes, while a smoky, tangy Romesco sauce made with roasted capsicum, sun-dried tomatoes, and almonds coats tender baby potatoes and crisp green beans. It’s a healthy, vibrant meal that cooks in 30 minutes, perfect for busy nights or when you want something hearty yet simple. Packed with nutrients and bold flavours, this dish will become a new family favorite! A Star Meal! This recipe is a winner because it brings together so many flavorful components in one quick and easy dish. The smoky, tangy Romesco sauce is a star, lathering perfectly over tender potatoes and crisp green beans. Paired with juicy veal minute steaks that cook in under two minutes per side, it’s a complete meal that’s as healthy as it is satisfying. The balance of textures and bold flavors makes it perfect for weeknights when you want something impressive yet effortless. Watch How to Make It Helpful Tips and Ideas Prep Ahead:  Toast the almonds and make the Romesco sauce a day ahead to save time. Store them in airtight containers. Perfect Potatoes:  For evenly cooked potatoes, cut them into similar sizes so they boil at the same rate. Don’t Overcook Beans:  Blanch the green beans for a vibrant color and crisp texture. Cool in ice water to stop cooking. Rest the Steaks:  Let the steaks rest for a minute after cooking to keep them juicy. Extra Sauce Ideas:  Use leftover Romesco sauce as a dip, sandwich spread, or pasta sauce. It’s incredibly versatile! Customize:  Swap veal for beef or chicken minute steaks if preferred. Steps to Cook Veal Minute Steak with Romesco Potato Salad in 30 minutes Start the Potatoes: Place halved baby potatoes in a pot of salted water. Bring to a boil and cook until tender. Toast the Almonds: While the potatoes are boiling, heat a dry pan over medium heat. Toast flaked almonds until golden and fragrant, then set aside. Prepare Romesco Sauce: In a food processor, combine all ingredients for the Romesco sauce and blend until smooth but textured. Set aside. Blanch Green Beans: During the last few minutes of the potatoes cooking, add green beans to the pot. Boil until tender, then drain both potatoes and beans. Let cool slightly. Season the Steaks: Rub olive oil, salt, thyme, garlic powder, onion powder, white pepper, and lemon zest into the veal minute steaks. Assemble the Salad: Toss half of the Romesco sauce with the potatoes. Spread the remaining sauce on a platter. Arrange green beans, then potatoes on top. Garnish with parsley and toasted almonds. Cook the Steaks: Heat a frying pan or grill pan over high heat. Cook the steaks in batches for 1-2 minutes per side. Let rest briefly before serving. Serve: Arrange the steaks alongside the salad and optionally drizzle extra Romesco sauce over the steaks. Other Recipes you'll LOVE Chilli Con Carne Rice Bowls One-Pan Sausage Vegetable Bake Baked Meatballs and Potatoes in a Rich Tomato Sauce Potato and Cucumber Salad in a Creamy Dill Dressing Veal Minute Steak with Romesco Potato Salad (gluten-free) Serves 4-6 Prep 15 minutes Cooks 30 minutes INGREDIENTS   Steaks: 650g (8x80g) veal or beef minute steaks 2 tablespoons olive oil 1 teaspoon sea salt flakes 1 teaspoon dried thyme 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon white pepper Zest of 1 lemon   Salad: 800g baby potatoes, cut in half or quarters 300g green beans, trimmed   Romesco Sauce: 90g (1 cup) flaked almonds, toasted 450g jar roasted red capsicums, drained 100g semi-sun-dried tomatoes, drained 4 garlic cloves 80ml (1/3 cup) extra virgin olive oil 60ml (¼ cup) lemon juice 2 tablespoons red wine vinegar 2 teaspoons smoked paprika 1 teaspoon chili flakes Generous amount of salt and pepper to taste   Garnish: Parsley Flaked Almonds, toasted   INSTRUCTIONS 1.     Prepare the Potatoes:  Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 15 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly. 2.     Cook the Green Beans:  In the last 3 minutes of boiling the potatoes, add the trimmed green beans to the same pot to blanch them. Drain both the potatoes and beans, then set aside. 3.     Toast the Almonds:  While the potatoes are boiling, heat a dry pan over medium heat. Add the flaked almonds in a single layer and toast, stirring frequently, for 3-4 minutes until golden and fragrant. Remove from the heat and set aside to cool. 4.     Make the Romesco Sauce:  While the potatoes are cooking, prepare the dressing. In a food processor, combine the roasted red capsicums, semi-sun-dried tomatoes, toasted flaked almonds, olive oil, lemon juice, red wine vinegar, garlic, smoked paprika, chili flakes, salt, and pepper. Pulse until smooth but still textured. Add a tablespoon of water if too thick. Note: The dressing may be more than is needed. If you find it too much, store a quarter of it in an airtight jar in the fridge for up to 5 days. It can used with any vegetable, protein, pasta or on bread. 5.     Assemble the Salad:  Toss half of the Romesco dressing over the potatoes, ensuring they are evenly coated. Spread the remaining dressing across the bottom of a large serving platter. Arrange the green beans first and then the potatoes over the beans. Garnish with chopped parsley and a sprinkle of toasted almonds for added crunch. 6.     Prepare the Minute Steaks:  Place the steaks in a bowl, drizzle with olive oil, and season with sea salt, thyme, garlic powder, onion powder, white pepper, and lemon zest. Rub the mixture into the steaks to evenly coat. 7.     Cook the Steaks:  Heat a large non-stick frying pan or grill pan over high heat. Once hot, cook the steaks in batches for 1-2 minutes per side, depending on your preferred doneness. Remove the steaks from the pan and allow them to rest for a minute before serving. For extra flavour drizzle with extra virgin olive oil and a good squeeze of fresh lemon juice. 8.     Serve:  Arrange the minute steaks beside the potato and green bean salad. Optionally, drizzle some of the remaining Romesco sauce over the steaks. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Recipe and Photography Margaret Pahos @CreateCookShare