These Anzac Biscuits are gluten-free, vegan, crunchy on the edges, and soft and chewy on the inside. The addition of golden syrup makes these biscuits warmly sweet and the addition of quinoa flakes creates a crunchy yet chewy texture. They are perfect for dunking into a cuppa and are ready to eat in less than 30 minutes. What are Anzac Biscuits? These iconic biscuits were originally made by soldiers' wives to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli, which would stay fresh for the months that it would take to reach the soldiers. They were also made to sell and raise money for the war effort. Traditionally they were crunchy and very hard (which was essential at the time in order for the biscuits to stay 'fresh' by the time they reached the soldiers), but over the years, a softer chewier version has become just as popular and loved. The difference between a traditional and gluten-free Anzac Biscuit Traditional ingredients in Anzac Biscuits include wheat flour, oats, butter, desiccated coconut, brown sugar, golden syrup, bicarb soda, and water. As wheat flour and oats are not gluten-free, these have been replaced with a combination of gluten-free flours (all-purpose gluten-free flour and coconut flour), and in place of oats, are quinoa flakes. The traditional oat flavour that is quite distinctive in these biscuits is not present in the gluten-free version, however, the combination of vanilla, golden syrup, and quinoa creates a similar flavour. Watch How to Make It Helpful Tips The consistency you want to create with the dough is that it should be moist enough to stay together in your hands after pressing. You do not want it crumbling and falling apart. The mixture is too dry Quinoa and Coconut Flour are both dry which can create a dry dough. If this is the case, add one teaspoon of water to improve the texture and consistency of the dough. The mixture is too wet If you are concerned that the dough is wet, add a teaspoon of coconut flour at a time. Bicarb Soda This is the main raising agent in the biscuits. If the mixture of butter and golden syrup did not froth when adding the bicarb soda, then it is most likely out of date. Storing Biscuits These gluten-free Anzac Biscuits can be stored for 3+ weeks in an air-tight container in a cool and dry pantry. More GF Sweet Treats Koulourakia: Greek Olive Oil Biscuits Cranberry and Pistachio Biscotti (Paximadia) Carrot Cake Cookies All Desserts and Sweet Snacks Anzac Biscuits (gluten-free) Makes 20 large biscuits Prep 10 minutes Bake 15-17 minutes INGREDIENTS Dry Ingredients: 170g (1 ¼ cups) plain all-purpose flour (gluten-free) 80g (1 cup) quinoa flakes 60g (½ cup) coconut flour 90g (3/4 cup) desiccated coconut Wet Ingredients: 150g butter (dairy-free option: I used Nuttelex Olive Oil) 80g (¼ cup) golden syrup 70g (¼ cup) brown sugar 1 teaspoon vanilla extract 1 teaspoon bicarb soda INSTRUCTIONS 1. Preheat the oven to 170°C fan forced / 190°C conventional oven / 375°F and line two trays with baking paper. 2. Place the gluten-free flour, quinoa flakes, coconut flour, and desiccated coconut in a large bowl and stir to combine. 3. In a saucepan, add the butter, golden syrup, brown sugar, and vanilla. Stir over medium heat until the butter is melted, then add and mix in the bicarb soda. As soon as it starts to bubble whilst stirring, remove it from the heat. 4. Pour the butter and sugar mixture into the dry ingredients and mix until fully combined. 5. Using a small scoop or tablespoon, place mixture into palms and roll into balls, and place on the baking tray. Press down the balls to flatten them with the palm of your hands or the back of a large cup. Flatten to ½ cm thickness and 7cm wide (approximately). 6. Bake for 15 minutes or until golden brown. Note: For perfectly round Anzac Biscuits, simply place a round cookie cutter around one of the cookies on the baking sheet. (It should be bigger than the cookie, and therefore not cut off any of the edges.) Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion. For a crunchy Anzac Biscuit, make them thinner (approximately 0.5cm thick), and for a chewy and soft Anzac Biscuit, make them thicker (approximately 1cm in thickness). Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Artichokes with Potatoes and Peas are also known in Greece as ARAKAS ME AGINARES KAI PATATES. This traditional rustic dish is vegan, gluten-free, tasty, and the perfect hearty comfort meal. It comes together in 10 minutes and then just needs baking. Serve it as a main meal, as a side dish, or as part of your meal prep as a healthy lunch, but most importantly, serve it with bread to mop up that delicious sauce! This tray-baked meal is such an easy way to get loads of vegetables, in a delicious way and easily. It’s the perfect dinner recipe and one of those huge rewards for very minimal effort dishes. It’s also a great meal prep idea when paired with grilled chicken or beef or with a bowl of simple steamed rice. Watch How to Make It Helpful Tips Artichokes There are 2 options as to what type of artichokes you can use for this recipe. Traditionally I use frozen artichokes, straight from the freezer and into the tray. They are large and hearty and we prefer them. Here are the ones we purchase from our local fruit market or IGA: Frozen Artichokes If you only have access to canned artichokes, these are the ones I have used: Canned Artichokes With the canned artichokes, always remove the external 2-3 leaves as they are woody and hard to chew. Peas As 500g of peas is used for this recipe, I always use frozen peas over fresh peas for the simple reason that I can't be bothered to peel so many pea pods. However, this is entirely a personal preference. Tomatoes If you have no preference for fresh tomatoes over canned tomatoes, then the canned ones actually come out more delicious in the recipe. They give the meal a more hearty taste and a juicier sauce. Make sure you purchase diced tomatoes if you use the canned variety. What to Serve with Recipe Even though this recipe is a meal within itself, you can also serve it as a side dish. Here are a few ideas: Stovetop Rice Quinoa Halloumi with Honey and Thyme Zucchini Slice with Feta Roasted Boneless Leg of Lamb Baked Salmon with Peas and Butter Beans Stuffed Chicken Greek Easter Lamb Artichokes with Potatoesand Peas, gluten-free Serves 4 Prep 10 minutes Cook 1 hour INGREDIENTS 400g tomatoes, canned or fresh, diced 400g artichoke hearts (from a jar, can, or frozen) 500g frozen green peas 500g (3 medium sizes) potatoes, peeled and diced 3cm 4 spring green onions, sliced 2 celery sticks and leaves, sliced 1cm thick 1 cup fresh dill, finely chopped 1 tablespoon, dried Greek oregano 1 tablespoon tomato paste 2 teaspoons sea salt flakes 1 teaspoon pepper 1/3 cup extra virgin olive oil 1 cup water Serving suggestions: Olives, feta, rice, grilled chicken, country-style bread. INSTRUCTIONS 1. Preheat the oven 180°C fan forced / 200°C conventional oven / 400°F. 2. Prepare all ingredients (If using canned artichokes, rinse and drain and if using frozen artichokes, do not defrost). 3. Add all the vegetables, dill, oregano, sea salt, and pepper to a baking tray. Dilute the tomato paste in the water and drizzle it, along with the olive oil, over the vegetables. Combine until all the vegetables are coated in the olive oil and seasoning. 4. Cover the tray with baking paper and bake for 40 minutes. Remove baking paper, stir gently and bake uncovered, for a further 20 minutes. 5. Serve hot or at room temperature. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Greek Easter Cookies, also known as KOULOURAKIA, are crispy and crumbly on the outside and softer on the inside. They are flavoured with subtle hints of vanilla and orange and are often enjoyed for breakfast with coffee, afternoon tea, or as a snack. They are traditionally made around Easter (but are perfect for any occasion), and though they are traditionally made with eggs and milk, my version is all in one bowl, gluten-free, egg-free, and dairy free which means they are vegan and perfect for Lent. Everything about koulourakia can be changeable (yet somehow the flavour remains quite consistent, regardless of the recipe). Traditionally their shape resembles a braid but they are also shaped into an 'S', or even a circle. Some koulourakia are flavoured with orange and vanilla, while others are with anise and ouzo. Milk, butter, and eggs are traditionally added, but often they are made with olive oil during Lent. And of course, some are topped with sesame seeds, while others are plain with an egg wash on top. Whatever version of koulourakia you eat, these cookies are borderline addictive! I have fond memories of making hundreds of them as a young girl with my mum every Easter. The house would fill with the smell of warm flavours, trays of koulourakia would be lined up waiting for the previous batch to be baked and then mum would fill containers with the baked cookies in anticipation to hand out to every family that would visit during the lead-up to Easter. For the first time, I am so happy to share my gluten-free, dairy-free and egg-free version of my mum's olive oil koulourakia. These are not the traditional recipe she makes as that recipe includes butter, milk and eggs, but this is her Lenten recipe. I'm positive you will love them as much as we do and find yourself baking them all year round. How To Make It Helpful Tips Gluten-Free Flours, Weighing and "Feeling" the Dough - IMPORTANT TO READ Unfortunately, one gluten-free flour can vary quite a bit from another gluten-free flour based on its ingredients. For this reason, I recommend using a digital scale to measure the ingredients and then paying attention to how the dough feels once all ingredients have been combined. The dough should be soft, pliable and not sticky or too dry. A sticky dough will not allow you to roll the dough between the palms of your hands and a dry dough will be crumbly, creating a dry cookie. Add one tablespoon of flour at a time if the dough is too sticky and more flour is needed. If the dough is too dry, then add only half a teaspoon of olive oil at a time until the desired consistency is reached. Do not overwork the dough as this will create a tougher cookie as well. In this recipe, I have purposely used White Wings Gluten Free Self Raising Flour as it is a flour that is available in all states and in all supermarkets in Australia. It is not my first choice, but I used this purposefully, as I know everyone has access to it. Other Easter Recipes Ideas Easter Greek Lamb Roast Greek Salad PastryLess Spanakopita Hot Cross Bun Cake Koulourakia with Olive Oil Greek Easter Biscuits (Gluten Free and Dairy Free) Makes 18 Equipment: digital scale INGREDIENTS 270g self-raising flour (White Wings gluten-free), preferably sifted 60g almond flour 100g caster sugar (superfine white sugar) 100ml freshly squeezed orange juice, with pulp 40ml extra virgin olive oil 1 teaspoon vanilla extract Optional: 2 tablespoons sesame seeds (lightly toasted or unhulled) INSTRUCTIONS To make this gluten and dairy-free version of traditional koulourakia, you must measure and weigh all ingredients as precisely as possible. Prepare the Dough: 1. Preheat oven to 160°C fan forced / 180°C conventional oven / 350°F. Line 2 cookie or baking trays with baking paper. 2. Add to a large mixing bowl the wet ingredients, including the orange juice, extra virgin olive oil, and vanilla, and combine with a whisk. 3. Next add the caster sugar, almond flour, and self-raising flour. 4. Using a rubber spatula, rub the scraper around the edge of the bowl and to the bottom, pulling the wet ingredients over and into the dry mixture. 5. Once combined, using a clean hand, gently knead for a minute making sure the ingredients are well combined and the mixture is soft and pliable but not sticky. If the mixture is too sticky, add a tablespoon of flour at a time and combine well. Do not create a dry dough as the koulourakia will be dry as well, once baked. Shaping and Baking the Koulourakia: 1. I recommend portioning the dough into 30-35g balls (a heaped tablespoon / the size of a large walnut) ensuring each koulouraki is the same size for consistency. Roll each between the hands into a ball and place them onto the baking tray. 2. Take one ball at a time and roll each into a 13-14cm long and 1.5cm wide rope. Next fold the rope in half, creating a ‘U’ shape. Cross one rope over the other and twist from the top the two halves together creating the twisted braid shape. Place onto the baking tray and repeat with remaining. Place 3cm apart from each other. 3. To coat in sesame seeds, sprinkle a few onto the working surface and roll the dough rope over the sesame seeds. They will stick to the dough. Continue to create the twisted shape from here onwards. 4. Bake for 13 minutes, then swap the tray on the top rack tray with the bottom rack, to evenly cook and bake for a further 13 minutes. Once the koulourakia are baked, turn the oven off, do not open the oven door, and allow it to sit in the hot oven for a further 7 minutes. 5. Remove from oven and enjoy! Serve hot or at room temperature. Note: Gluten-free Koulourakia must be stored in an AIRTIGHT container and can be stored for up to 2 weeks. Depending on the company of self-raising flour used, they may harden or soften a little over time. 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 gluten-free Hot Cross Bun Cake is a tasty, healthy (ish), and easy alternative to hot cross buns, filled with spices of cinnamon, clove, and nutmeg and sweetened with maple syrup. It has all the flavours without the gluten, dairy, eggs, or refined sugar you would find in traditional buns, and did I mention it's a vegan, one-bowl recipe which means it's the perfect cake to bake in school holidays and during Lent. What is a Hot Cross Bun Cake? A traditional hot cross bun is a spiced sweet bread bun made with raisins and sultanas and marked with a cross at the top and traditionally eaten on Good Friday after Lent. Traditional buns involve kneading and rising and this is why I have created a fast and easy alternative to this process. My Hot Cross Bun Cake has the same flavours as buns but has a velvety texture that is moist and slightly crumbly. It can be enjoyed for breakfast, afternoon tea, and dessert and pairs perfectly with fresh whipped cream or ice cream. As it's not too sweet, it can be served any time of day. How to Make It Helpful Tips Baking with Gluten-Free Flours It is very important that the ingredients are measured as baking with gluten-free flour can be tricky. The ratio of ingredients needs to be measured correctly for the reaction between ingredients to create the desired result. The same goes for the baking temperature. Gluten-free flour tends to brown faster, yet takes longer to cook, hence why the suggested oven temperature should be followed correctly. A ten-degree difference can result in a wet cake that is burnt. Combining Ingredients It is important that the dry ingredients are whisked and combined first, then the wet ingredients are whisked and combined, before folding in the two (rather than simply adding all the ingredients in the bowl at one time). This ensures terrific results and a fluffy texture. How to Make this Hot Cross Bun Cake This will be one of the easiest gluten-free, dairy-free, egg-free, and vegan-friendly cakes you will make. Add all in one bowl and bake! Combine the dry ingredients using a whisk, then make a well in the centre of the ingredients. Add the wet ingredients into the well and whisk until well combined. Fold the dry and wet ingredients together. Pour cake batter into a prepared baking tin. Make the cross over the top by combining flour and water. Bake Brush apricot jam over the top. Serve and enjoy! More Gluten-Free Desserts and Sweet Snacks Desserts and Sweet Treats Hot Cross Bun Cake, Gluten-Free This recipe is gluten-free, egg-free, dairy-free, refined sugar-free, vegan, and a one-bowl recipe. Serves 8 Prep: 10 minutes Cook: 50 minutes Cake Tin: 20-22cm INGREDIENTS Dry Ingredients: 250g (1 ½ cups) self-raising flour, gluten-free 150g (2 cups) almond flour 80g (½ cup) sultanas 2 tablespoons psyllium husk 2 tablespoons orange zest 2 teaspoons ground cinnamon 1 teaspoon ground clove 1 teaspoon ground nutmeg 1 teaspoon baking soda, gluten-free Optional: 2 hollow chocolate easter eggs, broken into bits (dairy-free, sugar-free optional) Wet Ingredients: 250ml (1 cup) milk of choice (I used almond milk) 125ml (½ cup) freshly squeezed orange juice 110g (solid weight) coconut oil, then melted 75g (¼ cup) maple syrup 1 tablespoon white vinegar Cross: 1 tablespoon gluten-free flour 1.5 tablespoons water Glaze: 1 tablespoon orange or apricot jam (optional to use a sugar-free jam) INSTRUCTIONS 1. Place all dry ingredients into a mixing bowl and using a whisk, combine well. Then make a well in the center of the dry ingredients by gently pushing the dry ingredients against the sides of the bowl. 2. Pour into the well all the wet ingredients, and using the whisk, combine the wet ingredients. Once combined, grab a spatula and run the scraper around the edges of the bowl and the bottom, pulling the dry ingredients over and into the wet mixture. Continue mixing until combined. 3. Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F. Line the baking tin with baking paper. Pour the cake batter into the baking tin. 4. To make the cross, combine the flour and water in a small bowl, and pipe a cross pattern on the uncooked cake. Place into the oven and bake for 50 minutes or until golden and a skewer comes out clean. 5. Once cooked, place one tablespoon of apricot jam onto the cake, and brush to spread all over. Allow cooling in the baking tin for 10 minutes before placing it onto a wire rack to bring it to room temperature. Serve on its own, with whipped cream or vanilla ice cream. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

I'm taking this classic Steak 'n' Chips recipe, and turning it into an easy weeknight dinner that takes 30 minutes to cook and is done all in one tray. It's an easy and delicious meal with melt-in-your-mouth steak, alongside, crispy on the outside, and fluffy on the inside chips. Let's begin! While this recipe may seem simple, I can assure you it is one of the tastiest dinners you will enjoy as each element is seasoned with vibrant flavours of garlic, mustard, and paprika and then cooked perfectly. And though cooking a good steak this way may seem controversial, it is also one of the easiest ways to cook it at home and still get it pretty perfect. Meal Prep This recipe is also the perfect meal prep as it makes enough for 4 days as a single serve, stores well and heats perfectly in the microwave. Watch How to Make It How Do You Make Steak 'n' Chips as a Tray Bake? It only takes three main steps to cook this delicious tray-bake recipe: Prepare the Potatoes and Bake: Place the potatoes and broccoli onto the tray, drizzle with extra virgin olive oil, and season well. Place into the preheated oven for 20 minutes. Marinate the Steaks: In the meantime, while the potatoes and broccoli are baking, season to marinate the steaks, leaving them at room temperature. Grill the Steaks and Potatoes: Remove the tray from the oven and change the oven setting to grill. Place the steaks onto the tray and grill for 4 minutes, then, turn over the steaks and grill for a further 4 minutes. Optional to turn over the potatoes and broccoli as well. Once cooked serve! Optional to serve alongside your favourite condiment, with feta, or simply as is! Enjoy! Helpful Tips Beef: I highly recommend using beef scotch fillets as they have the perfect balance of meat and fat for grilling, and they are a tender cut of meat. Another option is porterhouse steak, however, this may not turn out as tender as the scotch fillet. It is also important to note that, the steaks are at least 3cm thick ensures they will cook well. Grilling time may need to be reduced if the steaks are thinner. Potatoes: In order for the potatoes to cook in 20 minutes, they will need to be sliced into 1.5cm - 2cm (15-20mm) wedges. Any type of potato can be used. I have tried this recipe with Desiree, Nicola (whitewashed), and even Brushed. All cook perfectly. Broccoli: My favourite vegetable to add is broccoli, however, any extra vegetable can be added, including cauliflower, sweet potato, zucchini or parsnip. Making sure it is cut to a size that will cook in 20 minutes is important. Other Tray Bake Recipes Chicken and Halloumi Tray Bake Crispy Tray Bake Gnocchi Juicy Beef Kafta Deconstructed Chicken Souvlaki Tray Bake Halloumi and Vegetable Tray Bake Roasted lamb Chops with Blistered Tomatoes and Potatoes No Pastry Spinach and Feta Bake (Pastryless Spanakopita) And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret Steak and Chips Tray Bake Serves 3-4 Prep: 10 minutes Cook: 30 minutes INGREDIENTS Steak: 300g x 2 Scotch Fillet Beef Steaks 2 tablespoons extra virgin olive oil 1 teaspoon garlic granules or powder 1 teaspoon dried Greek oregano 1 teaspoon mustard powder ½ teaspoon paprika Sea salt and pepper Chips and Broccoli: 600g or 3 large potatoes, peeled and sliced into 1cm thick wedges 1 large broccoli head, cut into large florets ¼ cup extra virgin olive oil 1 tablespoon dried Greek oregano Sea salt and pepper Suggestions to serve with: Feta (dairy-free option) Parsley leaves, roughly chopped Tzatziki dip (dairy-free option) OR your favourite condiment INSTRUCTIONS 1. Preheat the oven to 190°C fan forced / 210°C conventional oven / 415°F and line a large tray with baking paper. 2. Place the potatoes and broccoli in a single layer onto the tray and drizzle with the olive oil and season with oregano, sea salt, and pepper. Toss to combine and bake for 20 minutes. 3. In the meantime, place the steaks into a bowl and drizzle with the oil. Season with salt, pepper, oregano, mustard, paprika, and garlic. Rub seasoning into the steaks and leave at room temperature. Do not refrigerate. 4. Once potatoes and broccoli are cooked, remove them from the oven. Change oven setting to grill function. Allow the grill to heat for a few minutes. 5. Place steaks onto the side of the tray and pour any oil from the bowl over the steaks. Place under the grill for 4 minutes per side for a medium cook. Optional to turn over the potatoes and broccoli as well to brown on all sides. 6. When done, sprinkle potatoes with crumbled feta and fresh parsley leaves. Serve directly from the tray. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Briami is a traditional gluten-free Greek dish, of baked vegetables that can be served as a main meal or side dish. It's one of the simplest vegetable recipes to make but packs a whole lot of flavour as there is an array of fresh vegetables, including potatoes, eggplant, zucchini, and tomatoes along with oregano and a healthy splash of extra virgin olive oil. What is Briami? Briami is a Greek gluten-free vegetarian recipe that involves combining a variety of vegetables into a baking tray, drizzling a good amount of extra virgin olive oil, seasoning, and then baking. It's as simple as that. In Greece, it is traditionally made in summer as seasonal vegetables are used, including eggplant, zucchini, capsicum, onions, and tomatoes. It is baked until the vegetables are soft and sweet and served with country-style bread that is used like a spoon to scoop up the vegetables onto a fork and to dip into the extra virgin olive oil. In some parts of Greece, this recipe is also called Tourlou, which means 'all mixed up', but in most parts of the world, this is known as Ratatouille or Tian. There are slight differences between each recipe, but not worth mentioning. All that matters is we start cooking in anticipation of enjoying this marvelous dish. Watch How to Make It Helpful Tips What size do I cut all the Vegetables? Make sure all pieces are roughly the same size. With the onion and tomatoes, I would slice them into half and then each half into wedges, and then the remaining vegetables into cubed pieces, approximately 3cm. They do not have to be perfect, just roughly cut. This ensures they will be cooked and ready at the same time and end up soft and sweet. Can I use other Vegetables? Absolutely! I would encourage you to experiment and use different seasonal produce as the taste of the dish completely changes in flavour, depending on what vegetables you use. I would love you to first try my recipe and then why not experiment with other flavours and compare. One example is this combination: potatoes, leek, tomatoes, eggplant, carrot, parsnip, and parsley. Do I have to use so much extra virgin olive oil? Briami is under the category of 'vegetable centered Greek dishes' called LATHERA coming from the word "lathi" meaning oil. Without the oil, the dish will taste different and the vegetables will not soften and sweeten. In simple terms, yes, you need to use the whole amount of extra virgin olive oil. I would recommend using quality EVOO and preferably, first cold-pressed. Can I cover the vegetables with foil? It is preferred you cover the baking tin with baking paper, however, foil can still be used. It is important however NOT to fold in and enclose the baking tin as this will cause the vegetables to 'steam' rather than bake. Simply place the baking paper or foil over the top without tucking it in on the sides (view video). Can I use pasta sauce instead of tomato paste? This once again will change the taste of the recipe, however, if there is no other option, then I recommend 1/2 cup of pasta sauce with 1/4 cup of water to dilute its flavour. You want the sweetness of the vegetables to be the main source of flavour. How to Make Briami There are only 5 steps needed to create this amazing meal: Step 1: Chop all the vegetables Step 2: Add the vegetables to a baking tin Step 3: Season, add the tomato paste, and EVOO Step 4: Bake Step 5: Add feta, more EVOO and serve What to Serve with Briami Even though Briami is a main meal in itself, it is often served as a side dish as well. Here are a few ideas that pair perfectly with it. Stovetop Rice Quinoa Oven Baked Calamari Stuffed Baked Chicken Breast Roasted Boneless Leg of Lamb Grain Free Meatloaf Easter-Style Greek Lamb Briami: Greek Vegetable Bake with Olives and Feta Gluten-Free Serves 4 as a main Prep: 10 minutes Cook: 1 hour 30 minutes Round baking tin approximately 35-40cm diameter or 30x30cm baking tin INGREDIENTS Vegetables: 3 large tomatoes, sliced into wedges 2 large potatoes, peeled and cubed 1 large brown onion, roughly chopped 1 large zucchini, cubed 1 large carrot, cubed 1 medium sweet potato, peeled and cubed 1 medium eggplant, cubed 1 medium red capsicum, seeded and chopped 6 large garlic cloves, minced 16 kalamata olives 200g Greek Feta, diced or crumbled (dairy free optional) Seasoning: 1.5 tablespoons dried Greek oregano 1 ½ tablespoons sea salt flakes 1 teaspoon pepper 1 heaped tablespoon of tomato paste ¾ cup water ½ cup extra virgin olive oil (extra to drizzle after cooked) INSTRUCTIONS 1. Line a tray with baking paper and preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F. 2. Prepare all the vegetables and cut them into equally sized pieces so they cook evenly. Transfer all the vegetables into the baking tray including the olives but not the feta. 3. Season the vegetables with sea salt, pepper, and oregano. Place the tomato paste and water into a bowl and whisk until combined and then pour over the vegetables. 4. Cover with baking paper, and bake for 1 hour and 30 minutes, turning the tray around halfway through to evenly bake. 5. Once cooked, remove from the oven and add the feta. Optional to gently stir through the vegetables (or leave them on top). Drizzle an extra couple of tablespoons of extra virgin olive oil over the top. 6. Serve with crusty bread, warm steamed rice, pasta, or any protein of choice. 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 easy and quick-to-make gluten-free Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing features rice noodles, fresh crunchy vegetables, aromatic herbs, and juicy tender beef steak. The Nuoc Cham dressing is a combination of salty and sweet with a touch of spice. It's the perfect light meal, an easy meal prep idea, or as part of a dinner party menu. Let's begin! What is Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing uses thin rice noodles, raw salad ingredients, and a traditional Vietnamese dressing to create a fresh, light, and flavourful noodle salad. No cooking is required for the salad, other than searing the tender and flavour-packed steak for a few minutes. A Nuoc Cham sauce is made and this is a thin sauce that combines the 4 human tastes, including sweet, salty, sour, and spicy. It. Is. DELICIOUS. Watch How to Make It How do you make Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing These are the steps taken to cook the vermicelli noodles, and steak, and prepare the dressing. First, make sure you have all your ingredients prepared and in front of you. 1. Prepare the Steak: Begin by combining the beef marinade ingredients, then add the steaks whole and allow to marinate for 15 minutes. 2. Soak the Noodles: While the steak is marinating, soak the noodles in boiling water for 5 or so minutes (according to packet instructions), rinse under cold water, drain, and set aside. 3. Begin slicing the Salad Vegetables: slice the cucumber, onion, and carrot and rinse the bean sprouts. 4. Cook, Rest, and Slice the Steak: Grill in a pan or fry over high heat the steak until seared on both sides. Allow to rest and then thinly slice. 5. Nuoc Cham: Combine the dressing ingredients. 6. Bring it together: Serve on a wide platter or in individual bowls. First place the noodles, and top with the steak, salad vegetables, herbs, and nuoc cham dressing. Helpful Tips Can I use Chicken, Pork, or Lamb instead of Beef? Yes, the Nuoc Cham Dressing pairs well with chicken, pork or lamb and therefore can be swapped. Please be aware that the cooking time will vary. What other Noodles can I use for this recipe? Vermicelli Rice Noodles suit this recipe best, however, a thicker rice noodle would also work well. We sometimes use these Pad Thai Rice Noodles Can I cook the ingredients the day before? This recipe is a perfect meal prep recipe and therefore can be made in advance. I would only suggest dressing the salad just before serving and therefore keeping the nuoc cham dressing in a separate container. Meal Prep It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in an air-tight container and microwave it. Storing and Meal Prep I always make a double batch of this gluten-free Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing as it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers and heat in the microwave. Other Salad Recipes Mexican Quinoa Salad Greek Salad Mediterranean Vegetables with Black Eyed Beans Crispy Noodle Salad with Quinoa BBQ Prawn Caesar Salad Greek Potato Salad with Purslane Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Serves 4 Prep 20 minutes Cook 10 minutes INGREDIENTS Beef: 2 x 200g Beef Rump Medallion Steak 2 tablespoons Chang’s Tamari Light Soy Sauce* gluten-free 1 tablespoon Chang’s Fish Sauce* gluten-free 1 tablespoon Chang’s Sesame Oil* 1 tablespoon rice vinegar Sea salt and pepper Cooking oil Chang’s Nuoc Cham Sauce: 1 long red chilli, deseeded and finely sliced 2 cloves garlic, minced 2 tablespoons white caster sugar 2 tablespoons Chang’s Fish Sauce* gluten-free 2 tablespoons Chang’s Tamari Light Soy Sauce* gluten-free 3 tablespoons freshly squeezed lime juice ¼ cup water Salad: 1 packet of Chang’s Rice Vermicelli Noodles, cooked and drained according to packet instructions 1 red onion, thinly sliced 1 Lebanese cucumber, thinly sliced 1 large carrot, sliced into sticks / julienned 2 cups bean sprouts 1 cup Mint and Thai basil leaves INSTRUCTIONS 1. Combine in a bowl Chang’s Tamari Soy Sauce, Fish Sauce, Sesame Oil, and a pinch of salt and pepper. Place the steaks into the bowl and marinate for 15 minutes at room temperature. 2. In the meantime, prepare the salad ingredients and rice vermicelli noodles and set aside. 3. Next add to a bowl the ingredients for Chang’s Nuoc Cham Sauce and combine well. 4. By this time, the steak is ready. Heat in a frying pan or grilled skillet with 2 tablespoons of cooking oil. Once hot, place the beef into the pan and cook for 4 minutes per side over medium-high heat. Once cooked, remove from stove and set aside to rest for 5 minutes before thinly slicing. 5. Bring it all together. Begin by adding the noodles to a large serving platter, or divide between 4 dinner bowls. Arrange the cucumber, carrot, onion, and bean sprouts on top of the noodles, and then add the steak and herbs. 6. Drizzle over the top Chang’s Nuoc Cham Sauce. Serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube * Chang's Asian Food is a third-generation Australian-owned family business with a large range of gluten-free noodles and sauces. The combination of being Australian-owned and coeliac-safe makes me highly recommend this company for Asian cooking in Australia. This is not a sponsored ad. Recipe and Photography Margaret Pahos for @CreateCookShare

These Teriyaki Chicken Fillets are gluten-free, succulent, juicy pieces of thigh fillets with crispy golden skin. This recipe calls for a handful of ingredients and is ready in 15 minutes, which also makes it a great meal prep option. The Broccolini is just as simple to make, packs a punch of flavour and is super crunchy and fresh. The combination of the two makes for a perfect dinner or even a meal prep idea. Everyone loves juicy, sticky glazed and flavourful pieces of chicken, which explains why Teriyaki Chicken is one of the most popular Japanese takeout options in the world. The only issue for coeliacs is that often it is difficult to find gluten-free. Fortunately, if you live in Australia, Chang's Asian Food has created an authentic-tasting, gluten-free Japanese Teriyaki Sauce that is delicious! The best part of having this sauce available is that it makes cooking fast and easy. This Japanese Teriyaki Sauce will rival your favourite takeout or restaurant, so there is simply no reason not to make it at home! In fact, all you truly need is chicken and this sauce and you've got the most perfect, gluten-free Teriyaki Chicken you will ever try. For more details on Chang's Japanese Teriyaki Sauce click here (This is not a sponsored ad) Watch How to Make It How to Serve Teriyaki Chicken Fillets We love to serve these Teriyaki Chicken Fillets with a very simple yet flavourful Broccolini in Soy Sauce (the recipe is below) and a mound of hot steamed rice. You can find the recipe for my easy Stovetop Rice here. We find the choice to combine rice, chicken and greens make for a complete and balanced meal. Helpful Tips Chicken Thigh Fillets with Skin I highly recommend purchasing chicken with the skin as it comes out golden brown, sticky and delicious, however, it can be difficult to find chicken thigh fillets with the skin on. If this is the case, I suggest chicken thigh cutlets and removing the bone. Your local butcher can do this for you. Cooking Pan I highly recommend using a non-stick pan. Living overseas and don't have access to Chang's Teriyaki Sauce? This recipe works well with most Teriyaki Sauces that are bottled, simply check the ingredients if they are gluten-free. Meal Prep This is a fantastic meal-prep recipe. Place the chicken and broccolini into a microwave-safe container along with the Rice and simply heat. It stays well in the refrigerator for up to a week. Other Gluten Free Chicken Recipes Stuffed Baked Chicken Breast One Pot Chinese Chicken and Rice Satay Chicken with Honey Chicken in a Rich Tomato Sauce with Spaghetti ALL CHICKEN RECIPES Teriyaki Chicken Fillets Serves 4 Prep 5 minutes Cooking INGREDIENTS 4 extra large chicken thigh fillets, skin on (8 small fillets) 5 tablespoons Chang’s Japanese Teriyaki Sauce 1 tablespoon white sesame seeds 1 tablespoon cooking oil 2 green onions, thinly sliced (optional) Salt and Pepper INSTRUCTIONS 1. Heat the oil in a non-stick frying pan and in the meantime, season the chicken with salt and pepper. Once the pan is hot, place the chicken into the pan, skin side down, and turn the heat to medium. Cook for 5 minutes on each side (may need more time, depending on the thickness of the chicken) or until golden and cooked. 2. Pour the teriyaki sauce over the chicken and place the lid on the pan. Cook for 2 minutes before turning over and cooking for a further 2 minutes. The sauce will become thick and rich. 3. Remove the chicken from the pan, sprinkle with sesame seeds, and serve alongside broccolini and/or steamed rice. Sprinkle sliced green onions. Broccolini in Soy Sauce Serves 4 Prep 4 minutes Cooking 4 minutes INGREDIENTS 2 bunches of broccolini, stems removed and washed 1 tablespoon cooking oil 1 tablespoon Chang’s Sesame Oil 2 tablespoons Chang’s Tamari Light Soy Sauce 2x2cm fresh ginger, grated 2 large garlic cloves, thinly sliced Sesame Seeds and Chilli flakes (optional) INSTRUCTIONS 1. Heat oil in a wok or pan and add the garlic, ginger, and broccolini. Stir fry for 1 minute. 2. Pour the Tamari Soy Sauce, season with salt and pepper, and stir fry for a further 2 minutes. 3. Remove from heat, serve on a platter, and drizzle with Chang’s Sesame Oil. Optional to sprinkle sesame seeds and chilli flakes. Have you tried this recipe? Share it with me at @createcookshare on InstagramPinterestFacebookTikTokYouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This gluten-free Thai Basil Chicken is a fast and easy recipe that not only tastes delicious but tastes authentically Thai and cooks in one pot. It's the combination of lean mince, crispy vegetables, cashews and flavourful Thai basil, in a sweet and spicy sauce. My recipe also includes fried eggs which have a crispy golden edge and a runny yolk in the centre. Enjoy my Pad Kra Pao! What is Thai Basil Chicken? Thai Basil Chicken is a stir fry made with mince, garlic, capsicum and green beans and cooked in a sweet, spicy and slightly salty sauce and finished with fresh Thai basil leaves. It's a classic meal in Thai cuisine and is known as a very popular street food. Watch How to Make It How do you make Takeout Thai Basil Chicken Only a few easy steps and dinner is ready! Brown the mince Add the onion, garlic, ginger, capsicum, green beans and cashews. Combine. Add the sauce and cook until it thickens. Stir in the Basil. Serve! The recipe for my easy-to-make stovetop rice is HERE Helpful Tips Swap for Pork or Beef Instead of Chicken The beauty of this Takeout Thai Basil recipe is that you can swap the chicken mince for pork or beef. The sweet and salty sauce pairs perfectly well with pork or beef also. Adding other Vegetables Swap or add sliced mushrooms or even finely diced for some extra veggie goodness. Cripsy Eggs Why not swap fried eggs with soft-boiled eggs OR if you don't like eggs, then leaving them out altogether works just as well. Meal Prep This is the perfect recipe to make as meal prep. It stores well for up to 5 days in the refrigerator in an air-tight container. Other Asian Recipes One Pot Chinese Chicken and Rice Satay Chicken with Manuka Honey Honey Garlic Lamb with Pickled Cucumber Gluten-Free Banh Mi Vietnamese Rolls Roasted Cauliflower with Sweet Thai Sauce Chicken Wings with Sticky Sauce Lemongrass Tenderloins with Vietnamese Salad Thai Basil Chicken Serves 4 Prep: 10 minutes Cooking: 15 minutes INGREDIENTS Chicken and Vegetables: 500g chicken or pork mince 4cm x 4cm piece of fresh ginger grated 6 garlic cloves, minced 1 brown onion, diced 1 cup green beans, cut into 2cm pieces 1 large red capsicum, sliced 100g (3/4 cup) cashews 60ml (¼ cup) cooking oil (I prefer to use Avocado oil) 1 cup fresh Thai Basil, leaves roughly torn Sea salt and pepper Sauce: 1 tablespoon hot chilli paste (for milder 2 tbs sweet chilli sauce) 2 tablespoons gluten-free Kecap Manis sweet soy sauce* 1 tablespoon gluten-free fish sauce* 60 ml (¼ cup) fresh lime juice 1 tablespoon gluten-free chicken powdered stock (I prefer to use San Elk) Serve with: Fried Eggs (recipe below) Fresh Lime Rice INSTRUCTIONS 1. Heat the cooking oil in a wok or wide pan and then add the chicken or pork mince. As the mince cooks, break it up with a wooden spoon until golden. This may take 5-6 minutes. 2. In the meantime, combine the sauce ingredients. Set aside. 3. Season the mince well with freshly ground pepper and a small amount of sea salt, then add the garlic, onion, and ginger. Stir fry for 1 minute before adding the capsicum, beans, and cashews. Cook a further 3 minutes. 4. Next pour over the sauce and bring to a boil over high heat. Stir fry and cook for 4 minutes or until the sauce thickens and coats the mince and vegetables. 5. Remove from heat, and stir in the Thai basil. 6. Serve with rice and top with a crispy fried egg and a squeeze of lime. *Chang’s Asian Food has gluten-free sauces in their range. The sweet soy sauce, Kecap Manis and Fish Sauce can be found online, at Woolworths or in Farm Fresh Fruit and Vegetable Stores. Suggestion: My Stovetop Rice recipe needs 15 minutes of steaming time. I would suggest during the steaming time, prepare and cook the Takeout Thai Basil Chicken. How to fry Eggs: 1. Heat 2-3 tablespoons of cooking oil (preferably olive oil or avocado oil) in a frying pan. 2. Once hot (takes approximately 1 minute to heat), reduce to medium heat and crack 4 eggs into the pan on 4 opposite sides of the pan, giving enough room for each egg to crisp (be careful of hot oil splatter). 3. Allow the egg to cook, tilting the pan occasionally to redistribute the oil and for the eggs to crisp up and go golden. This may take 2-3 minutes. Cook longer for a harder yolk. Note: If eggs splatter, place a lid over the pan and allow to cook for 3-4 minutes. Remove from heat 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 is how to cook white basmati or long-grain rice on the stovetop, with no rice cooker required and it is so simple to follow. This recipe gives you fluffy, tender, and tasty rice that is the perfect accompaniment to any meal. Say goodbye to gummy grains and follow my easy steps to making rice like a pro! I'm here to tell you that you don't need an extra kitchen appliance in your home to make rice. All you need is a pot with a lid. That's it. Without fail, the rice comes out fluffy, light, and not at all gummy. So skip the rice cooker, grab a pot and let's begin! Watch How To Make It Helpful Tips Shouldn't I rinse the rice first? Not necessarily (this will depend on where you live), but putting location aside, the assumption is that rice needs to be rinsed to be fluffy and cook well but this is not the case. Using my method produces well-cooked and fluffy rice. However, if you still want to rinse the rice, the ratio of rice to water changes. This is because if you weigh your rice before and after rinsing it, you will notice it weighs more after you rinse it as it retains the water. The recipe ratio for rinsed rice is 1 cup rinsed rice to 1.5 cups water. When should I rinse the rice? If the rice is not packaged but purchased from markets or in bulk, then there may be a concern that it is not clean. I would recommend rinsing in this circumstance. What rice can I use? This method will work with Basmati, Jasmine, long-grain white rice, and medium-grain white rice. This method does not work for brown rice. Brown rice is 1 cup rice to 2.5 cups water. Do I need to 'fluff' the rice? Yes. I prefer to use a fork and fluff the rice as soon as it is ready, otherwise, the rice may become too sticky. My rice did not cook well, what happened? Making sure you follow the steps is very important. Begin by bringing the water to a full boil, then reducing it to a simmer, and finally placing the lid on and removing it from the heat. Timing each step is important. Please do not lift the lid and do not forget to fluff the rice once it is cooked. Serve it with... (tap to view recipe) Takeout Thai Basil Chicken Lemon and Garlic Butter Fish Roasted Boneless Leg of Lamb Satay Chicken with Manuka Honey Stuffed Baked Chicken Breast Honey Garlic Lamb with Pickled Cucumber Greek Lemon and Oregano Chicken And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret x Stovetop White Rice This recipe is for Basmati Rice, Jasmine Rice or Long Grain White Rice Serves 4 Cooking 20+ minutes INGREDIENTS 2 cups Basmati rice or long-grain white rice 4 cups boiling water 1 teaspoon salt INSTRUCTIONS 1. Place rice and salt into a 20cm diameter pot. Add boiling water and bring to a boil. 2. Give it a good stir and boil for 6 minutes over high heat. 3. When the majority of the liquid has been absorbed and the surface of the rice is bubbly, place the lid on, and then turn off the heat, and allow it to steam for 15 minutes. Do not lift the lid to check. 4. Fluff using a rice paddle or fork 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