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  • Brie and Cranberry Puff Pastry Bites, gluten-free

    These Brie and Cranberry Puff Pastries are little bites of deliciousness! Imagine biting into a golden, buttery puff pastry parcel, where the velvety Brie oozes out, creating a luscious contrast with the sweet and tangy burst of cranberry sauce. The addition of finely chopped nuts introduces a delightful crunch, adding depth and texture to each heavenly bite. Looking at these appetisers, you wouldn't think they're gluten-free, take 10 minutes to prepare and use only 4 ingredients to bring together. Let's Begin! Indulge in the epitome of culinary elegance with our Brie and Cranberry Puff Pastry Bites – a symphony of rich, creamy Brie cheese, tart cranberry sauce, and crunchy nuts, all encased in layers of flaky puff pastry. These bite-sized treasures are not just an appetizer; they're a culinary experience that will transport your taste buds to a realm of sophisticated flavors. Watch How to Make It Helpful Tips and FAQ Q: Can I use store-bought puff pastry, or should I make it from scratch? Store-bought gluten-free puff pastry works perfectly fine and saves time. If you're short on time, go for the convenience of pre-made puff pastry from the supermarket. Q: How far in advance can I prepare these Brie and Cranberry Puff Pastry Bites? You can assemble the bites a few hours ahead and store them in an air-tight container in the refrigerator, unbaked. When you're ready to serve, simply bake them according to the instructions. Q: Can I substitute Brie with another type of cheese? While Brie provides a creamy and luxurious texture, you can experiment with other soft and melty cheeses like Camembert or goat cheese. Choose a cheese that complements the sweetness of the cranberry sauce. Q: Can I make these appetisers without nuts for allergy reasons? Absolutely. Feel free to omit the nuts if you have allergies or simply prefer the bites without them. The Brie and cranberry combination is delicious on its own. Q: Can I use a different sauce instead of cranberry? While cranberry sauce adds a delightful tangy sweetness, you can get creative with other fruit preserves or chutneys. Fig preserves, raspberry sauce, or even apricot jam can be excellent alternatives to customize the flavor profile. Q: How do I store leftovers? If you happen to have any leftovers, store them in an airtight container in the refrigerator. Reheat in the oven for a few minutes to maintain the flakiness of the puff pastry before serving. Other Appetisers Spinach and Feta Pinwheels Caribbean Spice Chicken Wings Zucchini, Basil and Feta Fritters Olive and Halloumi Pinwheels Baked Feta with Olives ** Thank you to Kalefornia Kravings for the inspiration for this wonderful and creative recipe that I can share with you all, and though Caitlin's page is not gluten-free, many of her recipes are easily converted to gluten-free. Brie and Cranberry Puff Pastry Bites, gluten-free Prep 10 minutes Cook 15 minutes Makes 18-24 This recipe uses Simply Wize puff pastry, with 4 sheets weighing 540g in total. INGREDIENTS 1 Packet puff pastry, thawed overnight in the refrigerator, gluten-free 1 ½ wheels of Brie Cheese (approximately 350g), cut into cubes 300g cranberry sauce, ready-made in a jar 24 pecans, roughly chopped 1 x fresh Rosemary (optional decoration) INSTRUCTIONS 1. Oven and Muffin tray: Preheat the oven to 200°C fan forced. (There is no need to spray the muffin tin if it is non-stick, however, if it needs it, use olive oil spray or a kitchen brush). 2. Prepare Pastry: Place the pastry on a flat surface and gently roll it out only once to slightly thin out. This is not necessary, but it does give you a larger surface to work with. Next, cut it into squares, approximately 6cm x 6cm, or a size that will fit the muffin holes you have available. 3. Assemble the Puff Pastry Bites: Place a puff pastry square into each muffin hole and place a brie cube in the centre of each pastry. Next, spoon a small amount of cranberry sauce over the top of the brie and sprinkle the pecans over the top. 4. Bake and Serve: Bake for 15 minutes or until golden and puffed up. Remove from oven, allow the bites to cool in the muffin tins for 10 minutes, garnish with rosemary, and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

  • Bagel Brunch Board, gluten-free

    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 1 large garlic clove, 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 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 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 Vegetables: Lebanese cucumbers, sliced Ripe tomatoes, sliced Red onion, sliced Rocket leaves Basil leaves Fruit: Berries of choice Banana Kiwi fruit or Pineapple Avocado Wedges Lemon wedges Recipe and Photography Margaret Pahos @CreateCookShare

  • Olive and Halloumi Pinwheels, gluten-free

    Embark on a culinary journey with my latest gluten-free creation - Olive and Halloumi Pinwheels wrapped in delicate puff pastry. This enticing fusion of flavors brings together the rich essence of olives and the savory delight of halloumi cheese, perfectly encased in layers of buttery, flaky pastry. Whether you're hosting a gathering, seeking a delightful appetizer, or simply indulging in a moment of culinary escapism, my Olive and Halloumi Pinwheels are a gastronomic delight that promises to transport you to the heart of the Mediterranean. Share the joy of good food with friends and family as you relish the union of tradition and innovation in every mouthwatering bite. 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. 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 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 Recipe and Photography Margaret Pahos @CreateCookShare

  • Pavlova Rocky Road, gluten-free

    Indulge in a tropical twist of a classic favourite with my version of Pavlova Rocky Road. It's the perfect combination of crunchy meringue, gooey marshmallow, and tropical tangy flavours of mango and passionfruit, all engulfed in sweet white chocolate. Rocky Road is as simple as making a no-bake dessert can get. Melt the chocolate, add in all the extras, combine, and chill. It's ideal for an afternoon sweet treat, served as dessert, or an edible gift. Watch How to Make It Other No-Bake Desserts you'll Love Strawberry Yoghurt Bites Snikers Date Bark Chocolate Coated Fruit Platter Peanut Butter and Jam Wagon Wheels Tim Tam Reindeers Mini Strawberry Cheesecakes Pavlova Rocky Road Prep Time: 10 minutes Chilling: 1-2 hours INGREDIENTS 560g white chocolate buttons for melting 100g (1/2 cup) pistachios, chopped 100g (1/2 cup) dried mango chopped 100g (2 cups) white marshmallows 90g (1/2 packet) gluten-free scotch finger biscuits, broken into bits50g (1 cup) meringue kisses, roughly chopped 1 passionfruit INSTRUCTIONS 1.     Prepare tray: Line a tray 25x15cm with baking paper allowing 2cm overhang on all sides. 2.     Prepare the ingredients: Add the pistachios, dried mango, marshmallows, scotch finger biscuits, and meringue kisses into a large bowl. Mix until combined. 3.     Melt the chocolate: Heat chocolate in a microwave bowl and melt, stirring at 30-second intervals until melted. Alternatively, place a small pot with a little water on the stovetop with a bowl that fits on top and place the chocolate into the bowl (make sure no water touches the chocolate). Gently simmer and stir continuously until the chocolate is melted. 4.     Bring it together: Pour the chocolate over the marshmallow mixture and combine well. Spoon it into the tray, pressing down with a spatula. Drizzle on top, the passionfruit pulp. Refrigerate for 1 hour or until set. 5.     Serve: Bring to room temperature for 10 minutes before cutting into 4cm squares. Serve and enjoy. Store in a container in the refrigerator. 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

  • Roasted Cauliflower and Chickpea Salad with Halloumi, gluten-free

    Roasted Cauliflower and Chickpea Salad with Halloumi, is the salad you need at your next family gathering. It's a flavour-packed and nutritious dish, that brings together the earthy goodness of roasted cauliflower, protein-packed chickpeas, and the savoury richness of halloumi cheese, all coated in a creamy Dijon-lemon vinegarette. Let's Begin! Why make this salad? To begin, fresh cauliflower florets and chickpeas are tossed in olive oil, herbs, and spices and roasted until they achieve a golden-brown colour and a slightly crispy texture. However, the star of this dish, halloumi cheese, is then sliced, diced, and pan-fried until it develops a golden-brown crust while maintaining a deliciously gooey interior. The finishing touch, the salad is tossed with a zesty dressing that brings all the components together. A simple vinaigrette made with olive oil, lemon juice, Dijon mustard, and honey, that balances the richness of the halloumi and enhances the overall palate of the salad. Watch How to Make It It's perfect for Meal Prep too! Yes, Roasted Cauliflower and Chickpea Salad with Halloumi can be a great option for meal prep. It's a versatile dish that holds up well when prepared in advance, and it can be enjoyed cold or at room temperature. Simply prepare the dressing separately and store it in a small container. Add the dressing to the salad just before eating to avoid the salad becoming soggy. PLUS! Store the roasted cauliflower, chickpeas, halloumi, and salad greens in separate airtight containers to keep them fresh. This allows you to assemble the salad easily and control portion sizes. Other Recipes you will Love Harissa Whole Baked Cauliflower Kung Pao Cauliflower Bake Roasted Cauliflower with Sweet Thai Sauce Cauliflower Tabouli All SALAD and SIDE Dishes Roasted Cauliflower and Chickpea Salad with Halloumi Serves 8 as a side salad Prep Time: 15 minutes Cooking Time: 30 minutes INGREDIENTS Halloumi and Salad: 400g halloumi, cut into diced pieces 1 large coz lettuce, cut into chunks 1 small cauliflower, broken into florets 400g canned chickpeas, rinsed and drained 1 red onion, sliced ½ cup parsley leaves ½ cup dill, chopped ½ cup pecans, chopped (or walnuts) 2 tablespoons extra virgin olive oil 1 tablespoon ground oregano 1 teaspoon garlic powder Sea salt and cracked pepper Dressing: 3 tablespoons extra virgin olive oil 4 tablespoons lemon juice 1 tablespoon runny honey 2 teaspoons Dijon mustard Sea salt and freshly cracked pepper INSTRUCTIONS 1. Preheat the oven: Preheat oven to 210°C fan forced and line a large baking tray with baking paper. 2. Prepare and bake the cauliflower and chickpeas: Remove the outer leaves of the cauliflower and cut into small florets. Place it onto the baking tray along with the chickpeas. Drizzle with the olive oil and season with garlic powder, ground oregano, sea salt, and pepper. Toss to evenly coat and spread across the baking tray in a single layer. Bake in the preheated oven for 25-30 minutes or until they begin to golden and the chickpeas are starting to crisp. 3. Prepare the salad and pecans: Chop and slice the lettuce, onion, parsley, and dill and roughly chop the pecans. 4. Prepare the dressing: In a jar, add the olive oil, lemon juice, honey, Dijon mustard, sea salt and pepper. Close the lid and shake well until combined. 5. Fry the halloumi: Lightly spray the frying pan with olive oil and over high heat, fry the halloumi. At first, it should release liquid, then once the liquid evaporates, it should begin to go golden. Cook for 2-3 minutes, turning a couple of times, then remove from the heat. 6. Assemble the salad: In a large bowl, combine the lettuce, cauliflower, chickpeas, onion, parsley, dill, pecans and halloumi. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Recipe and Photography Margaret Pahos @CreateCookShare

  • Chocolate Coated Fruit Platter, gluten-free

    Creating a platter of simple Chocolate Coated Fruit is a delightful way to elevate any gathering and bring a touch of indulgence to your table. This charming and delicious treat not only satisfies sweet cravings but also adds a burst of color and freshness to the occasion. It's a timeless treat that never fails to captivate guests. Let's begin! Watch How to Make It Helpful Tips Use Fresh, Dry Fruit: Start with fresh and thoroughly dried fruit. Moisture can cause the chocolate to seize, so make sure the fruit is completely dry. Choose Quality Chocolate: Opt for high-quality white chocolate. The better the chocolate, the better the end result. Prepare the Fruit in Advance: Wash and cut the fruit into bite-sized pieces before starting the chocolate dipping process. This helps streamline the assembly line and ensures efficiency. Melt Chocolate Carefully: Melt the chocolate using gentle heat to avoid burning. Use a double boiler or microwave in short intervals, stirring between each. Be patient; melting chocolate is a gradual process. Dip and Shake: When dipping the fruit, fully submerge it in the melted chocolate and give it a little shake to allow excess chocolate to drip off. This ensures a thin, even coating. Toppings and Decorations: If you're adding toppings like chopped nuts, coconut, or sprinkles, do so while the chocolate is still wet. This helps the toppings adhere to the chocolate. Let the Chocolate Set: Allow the chocolate-covered fruit to set at room temperature or in the refrigerator. This usually takes about 15-30 minutes. Avoid placing them in the freezer, as this can cause the chocolate to become brittle. Get Creative: Feel free to experiment with different types of chocolate, fruit combinations, and toppings. This allows you to customize the chocolate-covered fruit to suit your taste and the occasion. Handle with Care: Handle the chocolate-covered fruit delicately to avoid fingerprints on the chocolate. Using clean, dry hands or utensils helps maintain the aesthetic appeal. Store Properly: Store the chocolate-covered fruit in a cool, dry place. If you need to refrigerate them, do so in an airtight container, but be aware that condensation can affect the texture of the chocolate. Dairy-Free: Make it dairy-free by using vegan chocolate For more ideas, check out my Special Occasions Recipes Chocolate Coated Fruit Platter Serves 6-8 Prep 15 minutes Chill 15 minutes INGREDIENTS Chocolate Fruit: 14 fresh large strawberries 3 kiwi fruit 1 pineapple 250g-300g white chocolate buttons, dairy-free optional Toppings options: Pistachios, crushed Peanuts, crushed Desiccated coconut Dried rose petals Decorative candy / sprinkles INSTRUCTIONS 1. Prepare the fruit: Peel, slice, wash and completely pat dry the fruit. Slice the pineapple and kiwi fruit into thick enough slices to be able to hold it without it breaking. 2. Melt the chocolate: Place the chocolate buttons into a double boiler* or microwave at 30-second intervals, stirring between each interval, until the texture is smooth. 3. Dip the fruit: Hold each piece of fruit at the stem or edge, and dip it into the melted chocolate, making sure it is well coated. Allow excess chocolate to drip off and then place it on a lined tray with baking paper. 4. Toppings: Whilst the chocolate is still soft, sprinkle toppings of choice over the chocolate-covered fruit. Examples are; pistachios on strawberries, peanuts on kiwi, and coconut on pineapple. 5. Chill and serve: Allow the chocolate to set in the refrigerator and serve when needed. *Using a Double Boiler – place a stainless or glass bowl over a small pot of simmering water (making sure the simmering water does not touch the bowl of chocolate). Stir the chocolate continuously, and as the hot water simmers underneath the bowl of chocolate, it causes the chocolate to melt. 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

  • Asian Marinated Beef Noodle Bowl, gluten-free

    Savor the flavor with this Asian Marinated Beef Noodle Bowl that's so easy to make, gluten-free, and a feast for the sensors! Imagine succulent slices of beef bathed in a flavorful marinade that effortlessly blends the richness of soy sauce, the nuttiness of sesame oil, and the sweetness of hoisin sauce. The dressing elevates the rice noodles to new heights with a burst of zesty, sweet, and umami notes in every mouthful. Let's Begin! Watch How to Make It Tips and why you'll love this Beef Noodle Bowl Tender and Juicy Beef: Marinating the beef helps to tenderize the meat, making it juicy and flavorful. It also allows the marinade to infuse the beef with its delicious taste. Versatility: You can customize the noodle bowl with various ingredients to suit your preferences. Add a variety of vegetables, herbs, and toppings to enhance the texture and overall experience. Texture Contrast: The combination of tender beef, chewy noodles, and crisp vegetables creates a contrast in textures, adding to the overall enjoyment. Quick and Easy Preparation: A convenient option as a weeknight meal. Adaptable to Dietary Preferences: This can be easily adapted to different dietary preferences, including vegetarian. Simply swap the beed with firm tofu and create tofu steaks. Other recipes you'll LOVE! Cucumber Noodle Salad with Sichuan Dressing Okonomiyaki Japanese Savoury Pancakes Vermicelli Noodle Salad with Steak Thai Basil Chicken Satay Chicken with Manuka Asian Marinated Beef Noodle Bowl Serves 4 INGREDIENTS Beef Marinade: 2 x 300g beef fillet tenderloin 3 tablespoons Hoisin Sauce* 3 tablespoons Tamari Soy Sauce* 1 tablespoon Sesame Oil* 2 cloves garlic, minced ½ teaspoon black pepper Asian Salad Dressing: 4 tablespoons Fish Sauce* 4 tablespoons fresh lime juice 2 tablespoons rice vinegar 2 tablespoons water 2 tablespoons brown sugar 1 clove garlic, minced 2 tablespoons finely grated carrot 1 long red chilli, deseeded and finely diced Noodle Vegetable Bowl: 1 packet Pad Thai Rice Noodles* 2 carrots, julienned 2 cucumbers, julienned 2 cups lettuce, finely sliced 1 cup bean sprouts 1 long red chilli, finely sliced 1 handful of fresh mint and coriander Lime wedges *Chang's Range of Sauces are gluten-free INSTRUCTIONS 1. Marinate the beef: In a sealable container or zip lock bag, add the beef marinade ingredients along with the beef. Refrigerate for an hour or for best results, overnight. Keep at room temperature for 15 minutes before cooking. 2. Prepare the salad: In the meantime, prepare all the salad ingredients and place them into bowls. 3. Cook the beef: Heat 2 tablespoons of cooking oil in a non-stick pan. Remove the beef from the marinade and place into pan, over medium heat. Cook on one side for 3-4 minutes and then flip over and cook the underside for 3-4 minutes. Depending on the thickness, you may need to cook an extra minute on each side. Remove from pan, and set aside to rest for a minimum of 15 minutes. Then slice it into thin pieces. 4. Prepare the noodles: Soak the noodles in boiling water for 10 minutes, according to packet instructions, then drain and rinse under water to stop them from sticking together. Place in a large bowl. 5. Combine the sauce: In a separate bowl combine the ingredients for the salad dressing. 6. Assemble. Place noodles in a bowl, top with vegetables and herbs and sliced beef. Drizzle a good amount of salad dressing, gently toss and serve with lime wedges. 7. Alternatively DIY: Place the vegetables, herbs, noodles, beef, and dressing in separate bowls and plates for self-serving and create your own bowl! Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

  • Spinach and Feta Pinwheels, gluten-free

    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 Caribbean Spice Chicken Wings 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

  • Cucumber Noodle Salad with Sichuan Dressing, gluten-free

    Step into a world of bold flavors and refreshing textures with this tantalising Cucumber Noodle Salad with Sichuan Dressing. Featuring a warming citrus twist – the Sichuan-inspired dressing takes this dish to a whole new level. This vibrant and zesty salad is a celebration of crisp cucumbers, silky healthy noodles, and a symphony of spices that will awaken your taste buds. Perfect as a main meal for warm days or as a delightful side to complement the main course, this recipe effortlessly combines simplicity with an explosion of flavors. Why you'll love this Noodle Salad Explosion of flavors and textures: This salad offers a perfect harmony of flavors, ranging from the crisp and refreshing cucumbers to the bold and zesty Sichuan dressing. The combination of Asian sauces, and aromatic spices creates a symphony of tastes. Refreshing and Light: As a salad, it's light and refreshing, making it an ideal choice for warm days or when you're in the mood for a wholesome yet not overly heavy meal. The cucumbers brings a cooling element that complements the spiciness of the Sichuan dressing. Versatility: This salad is incredibly versatile, making it suitable for various occasions. Whether you're serving it as a standalone dish for a light lunch, a refreshing side for a barbecue, or a vibrant accompaniment to your favorite protein, it adapts seamlessly to different dining scenarios. Health-conscious Choice: Packed with fresh vegetables and herbs and utilizing konjac noodles, this salad is a health-conscious choice without compromising on taste. The nutrient-rich ingredients contribute to a well-balanced and satisfying meal. Gluten-Free and Dairy-Free: Yes, this Cucumber Noodle Salad with Sichuan Dressing is both gluten-free and dairy-free, provided you use gluten-free sauces. Easy to Prepare: With a straightforward preparation process, this salad is perfect for both novice and experienced cooks. The accessibility of ingredients and simplicity of the recipe make it a go-to option for anyone looking to whip up a delicious and impressive dish without spending hours in the kitchen. Watch How to Make It Can I make this Ahead of Time or as Part of my Meal Prep? Absolutely! The Cucumber Noodle Salad with Sichuan Dressing is an excellent choice for meal prep. The fact that it can be served cold makes it a practical and enjoyable option for preparing in advance. Here's why it's great for meal prep: Long Lasting Freshness: The cucumber, and konjac noodles, used in the salad retain their freshness well even after being refrigerated. This makes it an ideal choice for preparing several portions ahead of time. Easy Assembly: The salad is easy to assemble, and you can store the dressing separately from the vegetables and noodles until you're ready to eat. This prevents the salad from becoming soggy and ensures the salad maintains its texture. Portable and Convenient: Pack the salad in individual containers, and you have a ready-to-go meal for work, picnics, or any on-the-go situation. The separate packaging of the dressing keeps everything fresh until you're ready to enjoy. Customization: This salad is highly customizable. You can prep different variations by adjusting the vegetables or adding proteins like grilled chicken, tofu, or tuna. This allows you to create a variety of meals using the same base ingredients. Other Noodle Recipes you'll Love Vermicelli Salad with Steak and Nuoc Cham Dressing Miso Chicken Noodle Soup Lemongrass Tenderloins with Vietnamese Salad Cucumber Noodle Salad with Sichuan Dressing Serves 2 (as a main) or 4 (as a side salad) Prep 10 minutes Cook 5 minutes INGREDIENTS Noodles: 400g drained Konjac Noodles (I used Chang’s LoCal Noodles) (you can also use rice vermicelli noodles and cook according to packet instructions) 2 Lebanese cucumbers 2 spring onions, finely sliced 1 long red chilli, seeds removed and finely chopped 1 handful of coriander, finely chopped Sichuan Dressing: 2 teaspoons Sichuan peppercorns ½ teaspoon chilli flakes 2 garlic cloves, minced 1 tablespoon balsamic vinegar 2 tablespoons Chang’s Sesame Oil 5 tablespoons Chang’s Crispy Noodle Salad Dressing (if you live O/S and Crispy Noodle Salad Dressing is unavailable, you can substitute it with 2 tablespoons Tamari Light Soy Sauce + 2 tablespoons Hoisin Sauce + 1 tablespoon honey) Optional added protein: Chicken, tuna, or tofu INSTRUCTIONS 1. Prepare the noodles: Drain and rinse very well the konjac noodles, according to packet instructions. Then place the noodles in a non-stick pan and cook for several minutes on their own to help eliminate extra water from the noodles. Remove from heat and place again into a sieve to drip dry. Set aside. 2. Make the Sichuan dressing: In a separate pan, lightly toast the Sichuan peppercorns for 1 minute or until fragrant, and then remove from heat. Allow cooling and then grind using a mortar and pestle or crush using a rolling pin. Place into a bowl and combine all the ingredients for the Sichuan dressing. 3. Prepare the salad: Slice the cucumber into thin long strips (optional to use a mandolin slicer) and prepare the chilli, spring onions, and coriander. 4. Bring it together: Toss the noodles in the Sichuan dressing, then stir through the cucumber, chilli, coriander, and spring onions. Serve and enjoy. 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

  • Tiramisu Weetbix, gluten-free

    If you're looking for dessert for breakfast, then I've got you covered! This Tiramisu Weetbix is a combination of espresso, milk, weetbix, maple syrup, vanilla bean yoghurt and cacao. How good does that sound? It not only tastes like dessert but can also be made gluten-free, and dairy-free. It's as simple as that! Why you'll love this recipe It's a quick and easy meal prep for breakfast or even lunch It can be made gluten-free and dairy-free You can add a scoop of protein powder to the yoghurt for added protein It can stay refrigerated for up to 3 days It's delicious, healthy and has no added refined sugars Watch How to Make It Other Breakfast Ideas Strawberry Yoghurt Bites Nutella Stuffed French Toast Bites Eggs in a Bagel Hole Layered Granola and Yoghurt Jars Ham and Mushroom Quesadilla Quick Eggs and Spinach Breakfast Tiramisu Weetbix, gluten-free Makes 2 Prep 5 minutes Chill 1 hour or overnight Glass Containers 2 x 400ml INGREDIENTS Base: 4 Weetbix, gluten-free 200ml milk of choice 2 teaspoons chia seeds (optional) 2 shots of espresso (2 x 40mls) or instant coffee 2 teaspoons maple syrup Topping: 200g / 1 cup vanilla bean yoghurt, dairy-free optional 1 tablespoon cacao powder (or chocolate powder) 1 tablespoon pistachios or cashews, crushed INSTRUCTIONS 1. The Base: Crush 2 Weetbix in each glass container and pour in the chia seeds, milk, coffee and maple syrup. Mix with a spoon to combine well, then press to form a base. 2. The Topping: Spoon the yoghurt on top of the base, sift the cacao on top and sprinkle with cashews or pistachios. 3. Chill and enjoy: Refrigerate for an hour before eating or chill overnight for breakfast. 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

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