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  • Mediterranean Fried Rice (Gemista Rice)

    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 1 large brown onion, diced 1 green capsicum, diced 1 red capsicum, diced 1 large carrot, grated 1 cup fresh mint leaves, chopped 5 green spring onions, sliced 4 tablespoons tamari soy sauce 2 teaspoons sea salt 1 teaspoon pepper Tomato Salad: 2 ripe tomatoes, diced 1 cup fresh parsley leaves, 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, sea salt, and pepper and give it a good stir to evenly distribute. Then add the tamari soy sauce 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

  • Cornflakes Double Beef Burgers, gluten-free

    Get ready for the best Cornflakes Double Beef Burgers! The lean beef patty is coated in crunchy cornflakes and cooked until perfectly golden and crisp on the outside, whilst staying juicy, tender, and moist on the inside. Served on a toasted gluten-free bun, with creamy mayonnaise and a sweet but spicy sriracha with all the fresh toppings. Easy to make, these can be cooked in the oven, pan, or air fryer. Let's begin! Cornflakes Double Beef Burgers are our go-to dinner when we're craving comfort food but want to avoid unhealthy, fried, battered, and gluten-contaminated takeaway foods. Using gluten-free cornflake cereal as a coating, not only tastes AMAZING but ensures a crispy coating every single time, and using a lean burger patty, makes sure it tastes meaty and wholesome, making it the perfect combo. Watch How to Make It Helpful Tips Burger Patties: Ensure you use extra lean burger patties for a balanced, delicious, and nutritional meal. I've used Peppercorn Extra Lean Beef Burgers. It's also important to flatten the burger patties to 0.5-0.8cm thick as this way the center is cooked at the same time the cornflake coating is golden. Egg Batter: Sometimes gluten-free flour is difficult to break down in a liquid. I recommend adding the egg batter ingredients to a Nutribullet or processor and blitzing for 5 seconds if this is the case with the gluten-free flour you are using. Fry, Airfry, or Oven Bake: For an even healthier alternative, air fry or oven bake in a preheated appliance for 15-20 minutes at 190°C fan forced, making sure the coated patties are sprayed with olive oil before airfying or baking. If you love this, you'll also enjoy... Sausage and Cheesy Mash Pie Juicy Beef Kafta with Potatoes Caribbean Spice Chicken Wings 15-minute Satay Chicken Deconstructed Chicken Souvlaki Cornflakes Double Beef Burgers, gluten-free Serves 3 Prep 15 minutes Cook 15 minutes INGREDIENTS Burger Patties: 6 Extra Lean Beef Burger Patties (I used Peppercorn as they're extra lean beef) 3 cups corn flakes, gluten-free 3 small eggs (or 2 large eggs) 2 tablespoons plain flour, gluten-free 1 tablespoon milk of choice 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon pepper Burger toppings: Burger buns, gluten-free Sliced cheese Lettuce Pickles Red onion Mayonnaise Sriracha mayonnaise or Hot sauce INSTRUCTIONS 1. Prepare the beef burger patties: Using a spatula or burger press, flatten each burger patty to 0.5-0.8cm thick. Place onto baking paper to prevent it from sticking. 2. Prepare the cornflake crumb and batter: Place into a bowl the eggs, milk, paprika, garlic, pepper, and gluten-free flour and whisk to create a thick, but runny batter (it may be easier to combine by adding the ingredients into a Nutribullet or blender to blitz). Next place the cornflakes into a bowl and crush with your hands into smaller bits, resembling crumbs. 3. Coat the beef burger patties: Dip each beef burger patty into the egg batter and then into the crushed cornflakes, pressing down to ensure the burger is well coated. Repeat with remaining beef burger patties. 4. Cook the beef burger patties: Place enough light olive oil to cover the base of a large frying pan. Once hot, reduce heat to low and place the beef patties into the pan, no more than 3 at a time to prevent overcrowding. Cook for 3 minutes per side or until golden brown and cooked through. Repeat with remaining beef burger patties. 5. Assemble the burgers: Toast the burger buns, and spread mayonnaise on the bottom bun. Layer the lettuce, then one cornflake beef burger, a slice of cheese, then a second beef burger, creamy sriracha mayonnaise, onion rings, lettuce, pickles, and mayonnaise. Top with the other half of the bun and enjoy! Note for air fryer or oven bake: For an even healthier alternative, air fry or oven bake in preheated appliance for 15-20 minutes at 190°C fan forced, making sure the coated patties are sprayed with olive oil before airfrying or baking. 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

  • Pina Colada Pineapple Platter, gluten-free

    These coconut and chocolate-covered pineapple pieces taste like a Pina Colada drink (minus the rum) and are so delicious! This very simple 3-ingredient recipe, not only looks amazing but is a refreshing way to add some tropical sweetness and fun to a fruit platter and the perfect addition to any party or BBQ get-together. My Pina Colada Pineapple Platter will be your favourite no-bake treat this summer! Why You'll Love This Recipe Pineapple, white chocolate, and coconut make the perfect flavour combination Simple, fun, healthy, and easy no-bake treat Sweet and tangy Store it in the freezer for up to 2 weeks for a daily healthy snack Kid-friendly treat It's gluten-free and dairy-free if you choose vegan chocolate Can I make them DAIRY-FREE? Yes! When recipe testing I made these with gluten-free and dairy-free chocolate. I used Sweet Williams Buttons. Watch How to Make It If you love these, you'll also enjoy: Snickers Date Bark Peanut Butter and Jam Wagon Wheels Strawberry Yoghurt Bites Pina Colada Pineapple Platter, gluten-free Prep 15 minutes Chill 10 minutes INGREDIENTS 1 large pineapple, peeled and sliced 1 ½ cups (200g) white chocolate buttons, melted (dairy-free/vegan optional) ½ cup desiccated coconut Extra optional: 2 tablespoons crushed pistachios or peanuts INSTRUCTIONS 1. Peel and prep the pineapple: Using a sharp knife, trim the pineapple ends and then run the knife along the skin to peel. Remove any woody eyes with the point of the knife. To slice, stand on a flat base, and cut down the middle. Then slice each half into 1cm thick slices. Spread out and blot the pineapple dry with a paper towel. 2. Prep the tray: Place a piece of baking paper onto a large tray and sprinkle half the coconut over the baking paper. This will allow the coconut to ‘stick’ to the underside of the chocolate-dipped pineapple when placed there to harden. 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: Dip each pineapple piece in the melted chocolate, place onto the baking paper, and sprinkle with more coconut (optional to sprinkle with pistachios or peanuts). Set aside to harden or place in refrigerator for 10 minutes or keep refrigerated until serving. Once the chocolate sets, serve and enjoy! Recipe and Photography Margaret Pahos @CreateCookShare

  • Sausage and Cheesy Mash Pie, gluten-free

    Imagine Succulent Sausages, Onion Gravy, and a Cheesy Mash, YUM! That's what's in my Sausage and Cheesy Mash Pie. The first time I tried this was when I had leftover sausages and gravy and decided to add mash to the mix. The result was the best combination of saucy meat and fluffy potatoes. I've made this gluten-free recipe several times and it's always a winner at dinner. Let's make it. Why you'll LOVE this recipe? This Sausage and Cheesy mash Pie is comfort food central! Easy to make, budget-friendly, and uses everyday ingredients. 100% freezer-friendly and perfect for great for meal-prepping It's gluten-free! Make it Vegan This recipe can easily be recreated using vegan ingredients: Beef sausages SWAP with vegan sausages Beef stock SWAP with vegetable stock Butter SWAP with dairy-free butter Milk SWAP with nut or soy mylk Cheese SWAP with dairy-free cheese ... I've tried it and it works perfectly! Watch How to Make It Helpful Tips Sausages: It is essential that good quality, lean sausages are used. Not only is it low in fat but it tastes better, especially in the gravy. For this recipe, I've used Peppercorn Extra Lean Beef Sausages Potatoes: The best potatoes to use for mashed potatoes are starchy or floury potatoes as they don't hold their shape (which makes them perfect to mash). Some of these are Desiree, Dutch Cream, Nicola, and Sebago. Boiling Potatoes: You will notice in the recipe that I prefer to boil the potatoes with the skin on and then remove them once it is cooked because, without the skin, the flesh soaks up too much of the water, resulting in a more watery mash. Peas or Carrots? You'll notice I added peas to the sausage and gravy as it is a personal favourite, however, any frozen, diced vegetables can be added, depending on your preference. Made too much? Freeze it!: Sausage and Cheesy Mash Pie stores in the refrigerator for up to 5 days and can freeze for up to 2 months. Simply bake from frozen, though it will take longer to heat and re-cook. Meal Prepping! This is a fantastic meal prep recipe. Once cooked, simply separate into 5 portions and store in microwave containers. It heats perfectly in the microwave and your workmates will be jealous once they can smell it heating up! Other Baked Dinner Recipes Lamb Steaks with Eggplant and Potatoes Honey and Walnut 'Baklava' Fish Juicy Beef Kafta with Potatoes Roasted Boneless Leg of Lamb Layered Cheesy Ravioli Lasagna Sausage and Cheesy Mash Pie Serves 5-6 Dish 30x20cm Prep 20 minutes Cook 1 hour INGREDIENTS Sausages and Gravy: 900g (2 packets) Peppercorn Premium Extra Lean Beef Sausages, gluten-free (you want a lean sausage, not fatty!) 2 large onions, sliced 2 cups frozen peas 3 cups beef stock or beef bone broth 4 tablespoons Worcestershire sauce, gluten-free 3 tablespoons plain all-purpose flour, gluten-free 2 tablespoons butter, dairy-free optional 1 tablespoon olive oil 1 teaspoon thyme Sea salt and pepper Mashed Potato: 2 kg white potatoes 2 tablespoons butter, dairy-free optional, at room temperature ½ cup milk of choice, at room temperature 2 cups grated cheddar cheese, dairy-free optional 1 tablespoon olive oil Sea salt and pepper INSTRUCTIONS 1. Prepare the sausages: In a large frying pan, add the olive oil and gently cook the sausages over medium heat, turning them until all sides are golden. Remove from the pan. 2. Prepare the gravy: Place the butter and onions into the same pan. Stir and sauté over low heat for 8 minutes or until golden. Sprinkle the flour over the onions and combine to make a paste. Next add in the Worcestershire sauce, peas, thyme, beef stock, sea salt, and pepper, and bring to a boil and simmer for 2 minutes. 3. Combine the sausages and gravy: In the meantime, slice the sausages into 1cm thick pieces, add them to the pan, and simmer for 3 minutes. Pour the sausage and gravy mixture into the baking dish. 4. Prepare the potatoes: Using a sharp knife, slice into the peel around the circumference of each potato. Slice past the skin but not a deep cut. Then place the scored potatoes in a pot of cold salted water and bring them to a boil. Simmer for 15 minutes or until the tip of a knife can slide in easily. Drain and let them cool for a few minutes until you’re able to handle them, or hold them in a dish towel. Peel with ease the skin that has begun to peel. Then using a potato masher or potato ricer, mash the potatoes. 5. Prepare the mash: Pour the milk (add a splash more if needed) and the butter into the warm potatoes, and using the potato masher continue to combine and season to taste. Add the grated cheese and using a spatula, gently fold it through the potato mash. 6. Bring it together and bake: Dollop by dollop, add the potato mash on top of the sausages and gravy, spreading the mixture evenly. Drizzle olive oil, over the top and bake in a preheated oven at 200°C fan forced for 30 minutes. Once cooked, allow to sit for 5 minutes before serving. Optional to garnish with parsley and serve alongside green beans or broccolini. 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 for @CreateCookShare

  • Strawberry Yoghurt Bites, gluten-free

    These chocolate-covered Strawberry Yoghurt Bites are a delicious no-bake, frozen treat that makes the perfect snack. They're healthy, super easy to make, refreshing and a great summertime treat. Simply combine fresh strawberries, creamy yoghurt and decadent chocolate for a gluten-free, dairy-free dessert that everyone will love. I've been seeing these viral chocolate-covered strawberry yoghurt bites all over social media lately and I wanted to try them, and I'm so happy I did as they've become this summer's new poolside treat! Watch How to Make Them Helpful Tips for Success + Substitutions Can I make them DAIRY-FREE? When recipe testing I also made these bites dairy-free by using thick Greek coconut yoghurt and vegan chocolate, and they turned out even yummier! The yoghurt I used is Coyo Greek Style Yoghurt and, The vegan chocolate I used is Sweet Williams Buttons Can you use other Fruit? Yes! blueberries, raspberries, diced mango, kiwi fruit, peach and even pineapple! The varieties are endless. How big should I make the bites? No wider than 5cm in diameter. The smaller they are, the quicker they freeze and easier they are to coat with the chocolate. Where do I store them? In the freezer in air-tight containers. Do not store them in the refrigerator as the yoghurt melts. Tips for Dipping Bites into Melted Chocolate Bites must be frozen solid: Make sure the bites are completely frozen solid before dipping them into the melted chocolate Melt chocolate in a small tall bowl: Use a small, deep and tall (not wide) bowl for the chocolate so the bites can be dipped in completely without needing to rotate it many times. Coconut Oil: If you are using dark chocolate, you can skip the coconut oil, however, if you prefer to use white or milk chocolate, you must add a tablespoon of coconut oil to the melted chocolate as this keeps it smooth and runny, and perfect for dipping. Work quickly or in two batches: The chocolate sets quickly due to the bites being frozen so you will need to either work quickly or melt, dip and coat in two batches. If you love these, you'll also enjoy: Snickers Date Bark Peanut Butter and Jam Wagon Wheels Strawberry Yoghurt Bites, gluten-free Makes 10 Prep 5 minutes Freezing 2 hours+ INGREDIENTS 250g strawberries, washed and dried 200g plain or Greek yoghurt (dairy-free or vegan optional) 300g gluten-free chocolate buttons, preferably dark chocolate (dairy-free or vegan optional) Optional: 1 teaspoon vanilla extract 1 tablespoon coconut oil (if using milk or white chocolate: see tips) INSTRUCTIONS 1. Prepare the strawberries: Wash, dry and dice the strawberries into small pieces. 2. Combine: Add the strawberries, yoghurt and vanilla (optional) to a bowl and combine. 3. Freeze: Spoon dollops of the mixture onto a tray lined with baking paper and freeze for 1 ½ - 2 hours or until frozen. 4. Chocolate coating: Melt the chocolate (and coconut oil if using milk or white chocolate), either in the microwave or using a double boiler on the stovetop and dip each frozen bite into the chocolate and using a fork to lift it, turn it around and remove it from the bowl of chocolate (please see above for dipping tips to help with this process). 5. Freeze and enjoy: Place strawberry yoghurt bites back onto the tray once chocolate coated and freeze for 30 minutes. Serve and enjoy! Recipe and Photography Margaret Pahos @CreateCookShare

  • Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free

    Sweet and lemony spicy is this Lemon Myrtle Roast Chicken with gluten-free Herb Stuffing. The butter-roasted chicken bursts with flavour thanks to the citrus flavour of lemon myrtle, thyme, parsley, and garlic. The gluten-free stuffing is moist and tasty as it soaks up the chicken juices, and in return, it adds a delicious layer of flavour to the chicken by steaming it from the inside. The result is a chicken that is both moist and delicious. This Lemon Myrtle Roast Chicken with Herb Stuffing is a one-tray bake that is gluten-free, dairy-free, easy enough for dinner and the perfect centrepiece for any special occasion. Why not add it to your Easter or Christmas cooking list? What is Lemon Myrtle? Lemon Myrtle is an Australian native flowering plant that adds a botanical bright citrus flavour to both sweet and savoury dishes. Its name reflects the strong lemon smell of crushed leaves and is considered to have a sweeter and cleaner taste and smell than lemongrass. Watch How to Make It Leftovers, Storing and Meal Prep Slice up any remaining chicken into slices or cubes, store in containers and refrigerate for up to 5 days. Use it as a meal prep base and pair it with salad, pasta, noodles or vegetables. Other Chicken Recipes Stuffed Baked Chicken Breast 15-minute Satay Chicken Chicken Provençal with Olives and Artichokes Caribbean Spice Chicken Wings ALL Chicken Recipes Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Serves 4-6 Prep 20 minutes Cooking 1 hour 40 minutes INGREDIENTS Chicken: 1.6 kg Whole Chicken (I’ve used The Bare Bird Chicken as it’s antibiotic-free) 2 tablespoons salted butter, at room temperature (dairy-free optional) Lemon Myrtle Seasoning: ¼ cup fresh parsley, finely chopped 2 teaspoons lemon myrtle, dried 1 teaspoon garlic powder 2 tablespoons extra virgin olive oil 2 tablespoons zest of lemon Generous amount t of sea salt and pepper Herb Stuffing: 2 cups gluten-free bread, cut into small cubes (I’ve used Genius Artisian White Cob Bread) ½ cup fresh parsley, finely chopped 1 teaspoon dried thyme 2 teaspoons lemon myrtle, dried 2 cloves fresh garlic, grated 3 tablespoons extra virgin olive oil 1 large egg, whisked Sea salt and pepper Vegetables: 2 large white potatoes, cut into wedges 1 large carrot, cut on the diagonal 200g green beans 3 tablespoons extra virgin olive oil 1 tablespoon dried thyme Sea salt and pepper INSTRUCTIONS 1. Preheat the oven: Preheat the oven to 190°C fan forced and line a deep and wide baking dish with baking paper. 2. Prepare the seasoning and stuffing: In one bowl, combine the lemon myrtle seasoning mixture. Set aside. Then in a separate bowl, combine the stuffing ingredients. Set aside. 3. Prepare the chicken: Next pat dry the chicken inside and out with paper towels and then place into the baking dish. Using a spoon, loosen the chicken skin away from the breast, then push most of the butter into the gap. Rub the remaining butter over the outside of the chicken. 4. Stuff and season the chicken: Next, fill the cavity with the stuffing, fold over the skin to enclose and secure with toothpicks, and tie the legs together with kitchen string. Then drizzle the lemon myrtle seasoning over and massage it into the chicken. Bake for 50 minutes. 5. Prepare the vegetables: In the meantime, add and combine in a large bowl the extra virgin olive oil, thyme, sea salt, and pepper. Add the potatoes, carrots, and beans to the bowl and toss to evenly coat. 6. Add the vegetables to the chicken: Remove the chicken from the oven and place the vegetables into the baking dish, in and around the chicken. Drizzle a little extra virgin olive oil over the chicken to keep it moist. Cover with a sheet of baking paper and bake for a further 50 minutes. Roast until golden and cooked through. Serve hot. 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 Photography and Recipe by Margaret Pahos @CreateCookShare

  • Peanut Butter and Jam Wagon Wheels, gluten-free

    A fun, tasty, and quick treat, these Peanut Butter and Jam Wagon Wheels are made with rice cakes, peanut butter, and strawberry jam and covered in chocolate. They're gluten-free, dairy-free, healthy, and the perfect afternoon pick-me-up. Let's begin! What is a Wagon Wheel? Wagon Wheels are a sweet treat created in the UK and brought to Australia in 1951. Traditionally it is two plain biscuits, sandwiched with marshmallow and jam and coated in chocolate. They're meant to resemble a wagon's large wheels, hence the name Wagon Wheels. Variation Ideas to Try Though it won't taste the same as a wagon wheel, here are some variations to try: peanut butter with thin slices of banana Nutella with thin slices of strawberries raspberry jam and mini marshmallows sprinkle over the melted chocolate with crushed peanuts and sea salt Watch How to Make It Other snacks and desserts to try Snickers Date Bark Nutella Stuffed French Toast Bites Granola Bliss Balls All Desserts and Sweet Treats Peanut Butter and Jam Wagon Wheels, gluten-free Makes 2 Wagon Wheels INGREDIENTS 4 buckwheat or rice cakes, gluten-free 3 heaped tablespoons peanut butter, gluten-free 4 teaspoons strawberry jam, gluten-free 3/4 cup chocolate buttons, dairy-free optional METHOD 1. Create the Wagon Wheels: Spread the peanut butter onto all 4 buckwheat /rice cakes and then add and spread the strawberry jam. Bring together two of the buckwheat cakes, enclosing the fillings to create a wagon wheel sandwich. 2. Melt the chocolate: Place onto a tray lined with baking paper and place into the freezer for 10 minutes. In the meantime, melt the chocolate either in the microwave or using a double boiler and melt the chocolate on the stovetop. 3. Freeze: Place each wagon wheel sandwich into the melted chocolate and place it back onto the baking paper. Freeze for 20 minutes. Enjoy. If you make this recipe, please leave a star rating review. To see more behind the scenes, please join me at @createcookshare on Instagram - Pinterest - Facebook - TikTok - YouTube Recipe and Photography by Margaret Pahos @CreateCookShare

  • Harissa Whole Baked Cauliflower, gluten-free

    My Harissa Whole Baked Cauliflower is a show-stopping centrepiece with a Middle-Eastern spicy paste, toasted pine nuts, sweet pomegranate, and served over a bed of creamy lemon and garlic Greek yoghurt. It can be baked in the oven or air fryer and is gluten-free, healthy, simple to make and can easily be made dairy-free. It's fragrant, delicious and the perfect side dish. This recipe transforms a simple cauliflower into a beautiful, appetising and delicious meal. Roasting the cauliflower brings out its natural sweetness, creating a lovely contrast to the harissa paste and similarly, the harissa paste is a spicy contrast to the cooling effects of the Greek yoghurt, resulting in a meal that is a symphony of tastes and textures. Watch How to Make It Why you'll love this Harissa Whole Baked Cauliflower It's a great side dish or served as a main meal when paired with steak, chicken, steamed rice, quinoa, tofu or chickpeas. It's very simple to make, needing minimal effort and cleanup. It's simple enough to make any night of the week and fancy enough to present to guests. It's wholesome and nutritious and a great way to enjoy vegetables. It can be cooked in both the oven and air fryer. It's gluten-free, grain-free, and vegetarian It can be made vegan and dairy-free by substituting the Greek yoghurt with vegan or dairy-free options. Helpful Tips Size of the cauliflower: the cooking times are for a small cauliflower at approximately 15-17cm in diameter. Tender Cauliflower: It is firstly important to remove the thick centre stem as this takes longer to cook. This recipe creates creamy cauliflower florets, and the stems have a bit of a bite. For a more tender cauliflower, microwave for 4 minutes before coating it with the harissa paste. Make it Vegan or Dairy-Free: simply use vegan and dairy-free options by substituting the Greek yoghurt with vegan or dairy-free alternatives. Alternatives to Harissa Paste: sambal oleck, chilli bean paste, sriracha, or gochujang are easy alterntaives. Serving it hot or at room temperature: the beauty of this recipe is that it can be made ahead of time and served at room temperature. If you still want to serve it hot, then make it ahead of time and pop into the oven or air fryer to reheat before serving it over the yoghurt. Try these recipes next... Chickpea and Vegetable Soup with Lemon and Dukkah Caribbean Spice Chicken Wings, air fryer Artichokes with Potatoes and Peas Kung Pao Cauliflower Bake Greek Vegetables Bake Crispy Gnocchi Tray Bake Harissa Whole Baked Cauliflower Serves 4-6 as a side dish Prep 5 minutes Cook for 50 minutes air fryer / 1 hour 10 minutes oven INGREDIENTS Cauliflower: 1 small cauliflower 2-3 tablespoons harissa paste, gluten-free ¼ cup extra virgin olive oil ½ cup parsley, finely chopped ¼ cup pine nuts, lightly toasted ¼ cup pomegranate ½ teaspoon smoked paprika ½ teaspoon ground coriander Generous amount of sea salt and ground pepper Lemon and Garlic Yoghurt: 1 full cup (250g) Greek yoghurt (or dairy-free Greek yoghurt) 2 garlic cloves, minced 3 tablespoons fresh lemon juice INSTRUCTIONS 1. Preheat the oven or air fryer: Heat the oven at 190°C fan forced or if using the air fryer at 200°C. Line a baking tin with baking paper. Note: if using the air fryer, make sure the tin can fit into the air fryer OR place baking paper directly into the basket once it's heated. 2. Prepare the ingredients: Remove and wash the leaves and core from the cauliflower whilst keeping the cauliflower head intact. Chop them into small bite-size pieces and place them onto the baking paper. Drizzle 2 tablespoons and season with the paprika and coriander and add a good amount of sea salt and pepper. 3. Prepare and season the cauliflower: Place the cauliflower head onto the leaves and drizzle the remaining oil over the top. Next, using a brush, spread the harissa paste into all the nooks and crannies of the cauliflower, making sure it is coated well. Don’t forget to coat the bottom of the cauliflower, and add more harissa and olive oil if needed. Season with sea salt and pepper. 4. Bake: Place into the oven for 1 hour OR into the air fryer for 50 minutes or until reached desired tenderness. Please note: florets will be tender and stems, slightly firm with a bit of a bite. 5. Prepare the yoghurt and pine nuts: In the meantime, combine the yoghurt, garlic and lemon juice. Place into the refrigerator until needed. Pour pine nuts into a small pan and place on the stovetop. Continuously stirring, toast for 3-4 minutes or until lightly golden. 6. Garnish and Serve: Remove the cauliflower from the oven or air fryer. Spread most of the yoghurt onto a serving plate and top it with the leaves, and cauliflower head. Pour the juices from the bottom of the tray over the cauliflower. Drizzle the remaining yoghurt sauce over the cauliflower head, and top it with the parsley leaves, pine nuts and pomegranate. 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 for @CreateCookShare

  • Snickers Date Bark, gluten-free

    This Snickers Date Bark recipe combines Medjool dates, peanut butter, chocolate, and nuts. It tastes like a Snickers bar but is a healthy chocolate alternative that happens to be gluten-free and dairy-free. Keep it stocked in your fridge for an easy snack on the go or a delicious treat with your afternoon coffee or tea. It's so good that I'm calling it the best viral food trend of the year! If you miss eating Snickers Bars (as they contain gluten), then you'll be as happy as I was when I discovered this viral food trend. Thanks to Lina at That Health Junkie, the coeliac world (and the whole world) can enjoy a healthier twist on Snickers that happens to be gluten free, dairy free, and vegan-friendly. Every bite is a perfect balance of flavours and textures and when I tell you that this is my all-time favourite no-bake treat, then that's saying something. Why you'll love this Snickers Date Bark Tastes like a Snickers bar but is made with wholesome ingredients It's quick and easy to make with no complicated steps involved It's a no-bake treat which means no oven is required It's crunchy, chewy, sweet, creamy, and salty all at once, YUM! It's nutritious and filled with dates and good fats It's gluten-free, dairy-free, vegan and if needed can be made nut-free by swapping the peanuts with sunflower seed butter and seed alternatives. Watch How to Make It Helpful Tips for Success Dates: Make sure you use only Medjool dates as they are soft and plumpy. Other dates tend to be dryer and tough to chew down on. If needed, soak the dates the 5 minutes in hot water and pat dry before using. The dates are the 'caramel' part of the 'Snickers bar' and therefore need to be soft and plump. Chocolate: Make sure the chocolate is set before cutting. I took mine out too early (I was excited) and when I sliced it, it made the chocolate crack into bits (you can probably see it in the photos), so make sure you allow it to be set for at least an hour before slicing. Substitutions and Additions: If you don't like peanuts or have an allergy to them, then swap the peanut butter with any nut or seed butter and swap the crushed peanuts with any chopped nuts or seeds. Alternatives include almonds, walnuts, pecans, sunflower seeds, or pumpkin seeds. You can also add tahini, dried cranberries, raisins, or any dried fruit. This then will not taste like a Snickers bar but it will still taste absolutely delicious. Snickers Date Bark Prep 10 minutes Freeze 1 hour INGREDIENTS 16 large Medjool dates 3 tablespoons peanut butter, smooth 2 tablespoons crushed peanuts or cashews 1 cup (150g) vegan chocolate buttons (or milk chocolate) Flaky sea salt, a pinch INSTRUCTIONS 1. Prepare the dates: Open the dates in half and remove the seeds from the center. Place a sheet of baking paper onto a tray and press the dates down onto it, making sure they overlap a little so they stick together. 2. Add the peanuts: Drizzle the peanut butter over the top and use a spoon to spread it across the dates. Sprinkle the crushed nuts over the top. 3. Add the chocolate: Melt the chocolate in the microwave, making sure the chocolate is stirred every 30 seconds so it does not burn, and pour it over the bar. Top it with a pink of sea salt flakes. 4. Freeze, slice, and serve: Place it in the freezer to firm up for 1 hour. Remove and chop the bark into large pieces and enjoy. Store leftovers in the fridge in an airtight container. If you make this recipe, please leave a star rating review. To see more behind the scenes, please join me at @createcookshare on Instagram - Pinterest - Facebook - TikTok - YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

  • Za’atar Ravioli Pasta Salad, gluten-free

    Za'atar Ravioli Pasta Salad is the perfect main meal, side salad, or meal-prepping option. It's the perfect flavour-loaded gluten-free comfort food, with Middle Eastern flavours and a simple za'atar olive oil and lemon dressing. Let's make this delicious one-bowl recipe in less than 20 minutes. What is Za'atar Za'atar is a Middle Eastern Spice blend with herbs of oregano, thyme, cumin, coriander, sumac, sesame seeds and salt. It has an earthy, herb, and exotic flavour with a slight tang due to the sumac. It makes a great rub for grilled meats, and roasted vegetables and an excellent compliment to dairy. Why You'll Love this Recipe The addition of ravioli makes this a hearty meal to serve as a main meal. It's wholesome and nutritious and filled with fresh vegetables and chickpeas. It's a one-bowl recipe which means there is minimal cleanup. It takes 10 minutes to prep and 5 minutes to cook which makes it a great weeknight dinner option. It's perfect for lunch especially when cooked as part of your weekly meal prep. Simply store each serving in glass jars or air-tight containers in the refrigerator and it lasts for days. It's gluten-free and can be made dairy-free by substituting the ravioli filling with vegan options. Watch How to Make It Make it Vegetarian, Vegan or Dairy-Free Vegetarian: simply use a spinach and ricotta-filled ravioli or tortellini. Vegan or Dairy-Free: simply use vegan ravioli or tortellini. Storing and Meal Prep Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into air-tight containers or glass jars to take to work. Helpful Tips Ravioli, Tortellini, and Other Pasta Options: The gluten-free ravioli shape can be swapped with tortellini, agnolotti, or even with a simple large shell or rigatoni pasta. Also, the ravioli filling can be swapped with beef, cheese, spinach and ricotta, chicken, pumpkin, or mushroom filling. Vegetable Options: Common vegetables used in this Za'atar Ravioli Pasta Salad are salad vegetables similar to a Greek salad, but you can experiment with whatever you have on hand. Why not try one of these combinations: - rocket and baked pumpkin, or - parsley, tomato, and onion, or - diced and baked eggplant, capsicum, and zucchini Cheese: For a creamy addition, add crumbled feta or goat cheese through the Za'atar Ravioli Pasta Salad. Try these Recipes Next Creamy Ravioli Soup Greek Vegetable Bake with Olives and Feta Creamy Mushroom Pasta Crispy Gnocchi Tray Bake PastryLess Spanakopita Bagel Seasoning Salmon Bowl (oven-baked and air fryer recipe) Za’atar Ravioli Pasta Salad, gluten-free Serves 4-5 Prep 10-15 minutes Cook 5 minutes INGREDIENTS Ravioli Salad: 500-600g ravioli or tortellini of choice, gluten-free 400g can of organic chickpeas, drained and rinsed 200g cherry tomatoes, halved 2 Lebanese cucumbers, diced 1 yellow or red capsicum, diced 1 red onion, diced ¾ cup (120g) kalamata olives, sliced ½ cup fresh parsley, chopped ½ cup fresh dill, chopped (Optional: crumbled feta or goat cheese) Za’atar Dressing: ¼ cup extra virgin olive oil 3 tablespoons fresh lemon juice 2 garlic cloves, finely grated 1 tablespoon za’atar spice ½ teaspoon onion powder Generous sprinkle of sea salt and pepper INSTRUCTIONS 1. Cook the ravioli: In a large pot, bring water to a boil. Stir in the salt and cook the ravioli according to packet instructions. Drain, and set aside. Drizzle a little olive oil and gently stir to prevent sticking. 2. Prepare the salad: Clean, rinse, dice, chop, and prepare the chickpeas, tomatoes, cucumbers, capsicum, onion, olives, parsley, and dill. 3. Prepare the dressing: Whisk together the ingredients for the za’atar dressing. 4. Assemble the salad: Add to a large bowl the ravioli and salad and pour over the za’atar dressing. Gently mix to combine and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

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