Step up your pasta game with this vibrant and flavourful Chilli Garlic Pasta with Curried Bread Crumbs. Perfect for a quick weeknight dinner or as part of your meal-prep, this dish combines gluten-free spaghetti with zesty garlic and chili sauce, all topped with crunchy, curried bread crumbs. The result is a delightful fusion of spicy, tangy, and aromatic flavours that will leave your taste buds craving for more. Chilli Garlic Pasta with Curried Bread Crumbs, gluten-free Serves 2-3 INGREDIENTS Pasta: 350g gluten-free spaghetti 2 tablespoons olive oil 4 cloves of garlic, finely chopped or minced 1/2 red onion, diced 1-2 teaspoons chilli flakes 1 lemon, juiced Salt For the curried breadcrumbs: 2 tablespoons olive oil 1/2 cup gluten-free bread crumbs 1 teaspoon yellow curry powder 1/2 tsp ground coriander salt and pepper Garnish: Fresh coriander or Parsley INSTRUCTIONS Cook the Pasta:  Bring a pot of salted water to a boil, then add the gluten-free spaghetti. Cook according to package instructions. Drain, reserving 1/4 cup of the pasta water. Prepare Curried Bread Crumbs:  While the pasta cooks, heat 2 tablespoons of olive oil in a pan over medium heat. Add the curry powder and let it sizzle for a few seconds. Stir in the gluten-free bread crumbs, ground coriander, salt, and pepper. Sauté on low heat until the bread crumbs are crisp and golden brown. Transfer to a bowl and set aside. Make the Sauce:  In the same pan, heat the remaining olive oil over medium heat. Add the finely chopped garlic and sauté until soft and slightly golden around the edges. Add the diced red onion and continue to sauté until it's tender and translucent. Stir in the chili flakes and season with salt to taste. Combine Pasta and Sauce:  Return the drained pasta to the pan with the garlic and onion mixture. Pour in the reserved pasta water and squeeze in the lemon juice. Stir well to combine, ensuring the pasta is evenly coated with the sauce. Serve:  Divide the pasta between serving bowls. Generously sprinkle each serving with the curried bread crumbs. Garnish with fresh cilantro or parsley. Ideal for a convenient and fulfilling meal, this Chilli Garlic Pasta with Curried Bread Crumbs is bound to be a beloved dish in your home. Enjoy! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Margaret Pahos @CreateCookShare

This dairy-free version of Creamed Spinach is incredibly easy to make. Paired with roasted vegetables, it offers a healthy, flavourful, and satisfying meal, perfect for a Meat-Free Monday. The creamy texture and rich taste make it a standout dish, providing a healthy plant-based option that is both nutritious and delicious. Enjoy this wholesome meal as a wonderful addition to your weekly rotation, ensuring a tasty and meat-free start to your week. Dairy Free Creamed Spinach with Roasted Vegetables Serves 4 INGREDIENTS Creamed Spinach: 400g English spinach, washed and finely chopped (English Spinach is less vigorous and has a smaller leaf than silverbeet) 2 tablespoons extra virgin olive oil 1 large brown onion, thinly sliced 3 garlic cloves, minced 1/2 cup light coconut cream, canned 1 teaspoon black pepper 1 teaspoon sea salt 1/2 tsp mustard powder Roasted Vegetables: 1 small cauliflower head, cut into 2-3cm thick ‘steaks’ 4 small carrots, sliced in half Extra Virgin Olive Oil Sea salt and Pepper To Serve: Lemon juice INSTRUCTIONS Prepare the Roasted Vegetables: Place cauliflower and carrots onto a lined tray, and drizzle plenty of extra virgin olive oil, and season well with sea salt, and pepper. Bake in a preheated oven at 210°C fan forced / 230°C conventional oven / 450°F, for 30 minutes. Prepare the Creamed Spinach: In a wide base, pot add the onion, garlic, and olive oil. Sauté for a few minutes without browning the onion and garlic. Next add the sea salt, pepper, mustard powder, and coconut cream. Bring to a gentle simmer. Reduce heat and cover. Simmer for 5-7 minutes. Serve: On a dinner plate, place the cauliflower steaks, carrots and a serving of the creamed spinach. Squeeze fresh lemon juice over it all and optional to add a drizzle of extra virgin olive oil plus an extra sprinkle of sea salt, and pepper. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Margaret Pahos @CreateCookShare

Combine all the ingredients in a food processor to create a nutritious gluten-free snack bursting with flavour and delightful taste. Indulge in these Turmeric Lemon Bliss Balls whether it's for breakfast, a snack, or a wholesome dessert. Need more snack ideas? Click HERE for more recipes! Turmeric Lemon Bliss Balls Makes 30 medium size bliss balls INGREDIENTS 400g mixed Cashews, Almonds, Brazil nuts, pumpkin seeds and sultanas 250g dates, seeds are taken out and cut into pieces 50g desiccated coconut 50g chia seeds 40g maple syrup 2 teaspoons turmeric spice 2 tbs lemon rind 2 tbs lemon juice 2 tbs unmelted coconut oil (+extra if mixture too dry) INSTRUCTIONS Crumb the nuts: Place the nut mixture into a food processor or thermomix and pulse until broken down into crumbs. Then add the dates and further blitz. Combine all ingredients: Scrape down the sides and then add all the remaining ingredients and blitz until it forms a dough-like texture. Roll: Roll the mixture into 30 balls and place into an airtight container. Refrigerate: Refrigerate for at least 2 hours. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Margaret Pahos @CreateCookShare

Over 30 years ago, a sweet elderly lady that was in her 90s, offered her ONE BOWL COUNTRY SLICE recipe to my mum. Mum loved making it because it was so easy and had so many vegetables in it, including zucchini, onion, and capsicum. It's the ultimate savoury slice to serve as an appetiser or the perfect side meal alongside a steak. Either way, you will love it. More Appetisers you'll ENJOY: Ricotta and Prosciutto Potato Gem Cups, gluten-free Spinach and Feta Pinwheels, gluten-free Brie and Cranberry Puff Pastry Bites, gluten-free ALL APPETISERS One Bowl Country Slice, gluten-free Makes 20-24 slices (depends on how big they are cut) Preparation: 20 minutes Cooking: 50 minutes -1 hour INGREDIENTS 1 large onion, finely chopped  1 large carrot, grated 1 large zucchini grated (squeeze any excess liquid) 1 red capsicum, finely diced 2 celery stalks, finely diced 3 spring onions/scallions, sliced thinly 1 cup Tasty Cheese 3 tbsp Parmesan Cheese 20g butter, melted (dairy free optional) 8 extra large eggs, lightly whisked 3 tbs gluten-free self-raising flour (swap with coconut flour for grain-free) ½ cup parsley, fresh and finely chopped ¼ cup mint leaves, fresh and finely chopped Sea salt / Pepper, a generous amount INSTRUCTIONS Preheat oven and prepare baking tray: Preheat to 180°C fan forced / 200°C conventional oven / 400°F and line baking tray (approximately 30x20cm) with baking paper.  Combine ingredients: Grate and chop all ingredients. First place into the bowl the eggs and whisk, then add all the remaining ingredients and mix to combine well. Bake: Spoon the mixture into the tray and spread out evenly, then bake for 50 minutes -1 hour or until cooked through. Cooling, Slice, and Serve: Allow to cool for at least 30 minutes or more before slicing into squares for serving. Enjoy. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Margaret Pahos @CreateCookShare

My preferred method of serving carrots is this Maple Roasted Carrots with Tahini Miso Dressing. This recipe is simple to make yet bursting with flavors, making it a standout dish for any dinner. Maple Roasted Carrots with Tahini Miso Dressing, gluten-free Serves 4 Prep 5 minutes Cook 25 minutes Carrots: 2 bunches of Dutch Carrots, cleaned and trimmed 1 1/2 tbsp Maple Syrup 2 tbsp Olive Oil 1 tsp Fennel Seeds crushed Sea Salt and Pepper Dressing: 1 tbsp Miso paste 1 tbsp Tahini 2 tbsp Lemon Juice 1 tbs Water Topping: Crushed Walnuts Fresh Pomegranate Chives, finely chopped Instructions: Preheat the oven to 180 degrees Celsius. Toss carrots in the maple syrup and olive oil mixture and season with fennel seeds, salt and pepper. Bake on a tray with baking paper for 25 minutes. In the meantime combine the miso mixture with a fork until smooth. Set aside. Once carrots are cooked, allow cooling for 5 minutes before plating. Top with miso dressing, walnuts, pomegranate and chives. Enjoy! Margaret Pahos @CreateCookShare

Hearty, simple, and comforting, this Greek Lemon Chicken Soup is a trademark dish that has nourished generations. It is thick, creamy, slightly tangy, and warming. Greeks describe it as a warm embrace on a chilly winter day and a soothing remedy for anyone feeling under the weather. It's the perfect dish to bring comfort and warmth to your loved ones. Happy cooking and I hope you enjoy my mum's recipe. Avgolemono literally means ‘egg-lemon' in Greek. It is a term used to define soups or sauces made with eggs and lemon mixed with broth. The result is a creamy, silky and tangy sauce that is enjoyed by all. Helpful Tips The Chicken When making the stock, I like to use drumsticks. The reason for this is that meat on bone makes for a very tasty broth. Others prefer to use the whole chicken but I find you need a really deep pot and a lot of water to cover a whole chicken, hence drumsticks are a wonderful alternative. Any other chicken pieces can be used, as long as it is not fillet or boneless. The Stock When boiling the chicken, water will evaporate, therefore, at the stage that the shredded chicken is added, if you find it is too thick, add a cup or so of boiling water to dilute it a little. You want the soup to be thick but not as thick as a risotto. The Egg-Lemon Sauce Many find it difficult to make a creamy egg-lemon sauce but the secret is corn flour. It is used to bind the ingredients together and create a creamy texture. Just add all the ingredients to a NutriBullet or blender and that does a great job of whizzing it together to create that creaminess. Greek Lemon Chicken Soup (Avgolemono Soupa), gluten-free Serves 6 Preparation and Cooking Time: 1 hour 10 minutes CHICKEN SOUP 6 chicken drumsticks, preferably organic or free-range 1.5 cups medium-grain rice 3 liters water (+ extra) 1 tablespoon sea salt 1 teaspoon pepper 1 tablespoon butter (or dairy-free substitute) LEMON SAUCE 1/2 cup freshly squeezed lemon juice 1 egg at room temperature 1 heaped teaspoon gluten-free corn flour 1 cup chicken stock from the soup Instructions: Cook the chicken: In a large deep pot, fill with 3 litres of water and add the chicken, ensuring it is fully submerged. If necessary, add more water. Bring to a boil and skim off any impurities until the stock is clear. Reduce heat, cover, and simmer for 45 minutes. Remove the chicken from the broth and set it aside to cool. Once cooled, shred the chicken into small pieces to add back to the soup later. Keep stock aside for the lemon sauce: If needed, strain the broth to remove any bones and keep aside 1 cup of chicken broth which will be needed for the lemon sauce. Prepare the soup and add the rice: Bring the chicken broth to a boil, add the rice, seasoning, and butter, and stir continuously for one minute. Reduce the heat and simmer for 15 minutes or until the rice is plump and cooked. Add the shredded chicken: Once cooked, add the shredded chicken pieces back to the pot and simmer for an additional 10 minutes. If the soup appears too thick, stir in a cup of boiling water to reach the desired consistency. Remove from the heat. Make the lemon sauce: Using an electric beater, blender, or NutriBullet, add the lemon juice, egg, corn flour, and the cup of chicken broth. Beat until all ingredients are combined and creamy. Pour the sauce into the soup and serve: Pour the egg-lemon sauce into the soup and gently stir it in using a spoon. Turn off the heat immediately and taste for seasoning. Serve warm, garnished with a sprinkle of freshly ground pepper and, a drizzle of extra virgin olive oil.

Begin your morning with a fast and healthy Eggs and Spinach Breakfast. This uncomplicated dish brings together the nutritious benefits of free-range organic eggs with the lively, fresh tastes of baby spinach and Roma tomatoes. In a matter of minutes, you can whip up a tasty and fulfilling meal by forming 'nests' of spinach to hold each egg, all expertly cooked in one pan. An appetizing and nutritious way to kick off your day! Let's start cooking! Quick Eggs and Spinach Breakfast, gluten-free Serves 2 Ingredients: 4 free-range organic eggs 50g baby spinach 1 Roma tomato, sliced 2 tablespoons olive oil sea salt/pepper Instructions: Drizzle the olive oil in the frying pan. Spread the tomatoes all around and then add all the spinach. Make 4 ‘nests’ with the spinach and crack the eggs in each ’nest’. Place the lid onto the pan and cook over high heat for 2 minutes. Then reduce the heat and simmer for 2-3 minutes. Season with sea salt and pepper and serve immediately. Enjoy. Want to make it extra special? For an extra layer of flavor, add 1/2 cup of grated cheese of your choice over the top before placing the lid on the pan and cooking. Margaret Pahos @CreateCookShare

Experience the exquisite Easter Greek Lamb Roast, known for its tender, melt-in-your-mouth quality that guarantees satisfaction. The succulent meat easily separates from the bone, providing a flavorful and juicy sensation. Plus, it only takes 10 minutes to prepare. This dish is not just gluten-free and dairy-free but also captures the authentic Mediterranean taste. A little history: The method of preparing and cooking lamb for Easter depends greatly on the family and what region of Greece they are from. One thing all regions have in common is the use of salt (and plenty of it), herbs, fresh lemon juice, garlic and olive oil. Easter just wouldn’t be Easter without lamb being prepared and cooked. Growing up we always had lamb on the spit which took a total of 8-10 hours to prepare and cook (depending on the lamb size). In fact this is by far my favourite way to eat lamb but let’s face it, it’s not convenient and most importantly, how many people own an electronic spit roaster? In the olden days, family members would take turns mechanically (by hand) rotating the lamb and this was an important ritual part of the Easter Feast. In fact, the men were responsible of taking care of the lamb while the women made the rest of the preparations. Instead of showing you how Greeks roast a lamb on the spit, I am excited to share with you the way I have cooked my Easter Lamb Roast. In fact, whether it be for Easter or for a Sunday roast dinner, I cook my lamb the same way and we have enjoyed it for many years which I am sure now you will also. Cooking meat Kleftiko-Style is to seal meat pieces in baking paper, like parcels, and cook them until the meat is so tender it falls off the bone. The word Kleftiko (translates to the word STOLEN) was supposedly used because (as the story is told), lamb was stolen from farms of the wealthy and cooked in deep pits to avoid detection of smoke or smell. I have taken this idea and rather than sticking to cooking only small pieces of meat, I adapted it to cooking a whole lamb shoulder and I can guarantee you, you will be so excited about the way this turns out. I haven’t had a bad roast bake since I’ve cooked my lamb this way. In fact, it is now our traditional Easter Greek Lamb recipe. Enjoy! Happy Creating and Cooking, Margaret Easter Greek Lamb Roast, gluten-free Serves 6-8 Lamb: 2kg shoulder of lamb 2 cloves garlic, minced 2 rosemary springs, leaves removed 2 teaspoons sea salt 1 teaspoon black pepper 1 teaspoon sweet paprika 1 teaspoon onion powder 1 tablespoon dried oregano Juice of 1 lemon Potatoes: 1kg potatoes, washed and cut into wedges 1/4 cup olive oil 2 tsp dried oregano 1 teaspoon garlic granules handful of rosemary leaves sea salt and pepper, a generous amount Instructions: The Lamb: Prepare the oven and tray: Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F and arrange a baking tray large enough to fit the lamb. Laying the baking paper: Lay a long piece of foil (approximately 60cm) and a long piece of baking paper on the bench. Place the baking paper on top of the foil. Repeat this and place one set of foil and baking paper widthways and the other lengthways to form a cross. Place the lamb in the center of the cross where the foil and baking papers overlap. Combine the herbs and spices and bake: In a bowl combine the fresh herbs, spices, and lemon juice to form a ‘paste’. Use this to rub and massage all over the lamb. Fold the baking paper over the lamb to completely enclose it and then fold over the two foils to wrap it tight like a parcel (see image below). Place into the baking tray and roast for 4 hours. Bake till golden: Once the lamb is cooked, carefully open rip open the foil and baking paper, and place it back into the oven for 10 minutes to golden. The Potatoes: Prepare the potatoes and bake: An hour before the lamb is ready (ie. the lamb has been cooking for 3 hours), peel and slice the potatoes into thin wedges as seen in the images below, and add them to a baking tray lined with baking paper. Drizzle with the olive oil and season with oregano, garlic, sea salt, rosemary leaves and pepper. Toss to combine well and spread out evenly. Place into oven on the rack above the roast and set a timer for 1 hour. Serving: Lemon juice: Once the lamb and potatoes are both baked, place them onto the table, and using two forks, pull apart and shred the lamb, or slice it into thick pieces. Squeeze a whole lemon over the top of both the potatoes and the lamb and serve immediately. Enjoy. The perfect addition to Greek Lamb: Click here for the recipe for GREEK SALAD Click here for the recipe for GREEK TZATZIKI DIP Click here for the recipe for JEWELLED RICE WITH POMEGRANATE Images below show the process: Margaret Pahos @CreateCookShare

Need a fast and simple pasta meal for a hectic weeknight? Look no further than this Tomato Pesto Pasta. It offers a flavorful punch with the right balance of sweetness, guaranteed to leave you fully satisfied. Plus, it's both dairy-free and gluten-free.Let's stat cooking! Tomato Pesto Pasta, gluten-free Serves 4 Preparation: 10 minutes Cooking: 10 minutes Tomato Pesto: 150g semi-sundried tomatoes 100ml extra virgin olive oil, extra if needed 50g pine nuts OR 50g sunflower seeds 1 large garlic clove 1 tbsp white wine vinegar To serve on: 400g Gluten Free Pasta of choice fresh basil leaves baby capers optional: chilli flakes INSTRUCTIONS Combine all tomato pesto ingredients in a food processor. Cook pasta according to packet instructions. Drain and place into a large mixing or serving bowl. Pour pesto over pasta, toss, and combine well. Serve with fresh basil leaves and baby capers. Margaret Pahos @CreateCookShare

Seafood Chowder is a sumptuously creamy dairy-free dish made with fresh seafood, fish stock, hearty vegetables, and coconut cream. It's luxurious and ideal for a special gathering or a family meal. Let's Begin! Seafood Chowder with Coconut Cream Serves 4-6 Prep 10 minutes Cook 30 minutes Ingredients: 200g cod fish, diced 200g skinless salmon, diced 200g green prawns, peeled, diced 400g baby clams or vongole, washed 600ml fish stock 1 can of coconut cream 1/4 cup coconut oil or olive oil 1 leek, thinly sliced and chopped 2 celery stalks, thinly sliced 1 small sweet potato, diced 1 large potato, diced 2 carrots, diced 2 bay leaves 4 springs of fresh thyme 1 tbsp apple cider vinegar 1 tsp paprika 1 tsp dried dill juice of 1 lemon sea salt/pepper, a generous amount parsley to garnish Instructions: Prepare the vegetables: Heat the oil in a large saucepan, and add the leek, celery, carrot, potato and sweet potato. Cook, stirring occasionally over medium heat for 10 minutes. Add the spices and stock: Add thyme leaves, bay leaves, sea salt, pepper, paprika, apple cider vinegar, and stock, and bring to boil. Simmer for 10 minutes. Taste for seasoning. Add the seafood: Add the coconut milk, dill, and cod fish and simmer for a further 2 minutes and then add salmon, prawns, vongole, and lemon juice and simmer for a further 3 minutes or until the vongole has opened. Do not bring to boil, only simmer. Ready to serve: Remove thyme springs and bay leaves. Ladle chowder into large wide bowls and season with ground pepper, garnish with parsley, and optional to serve with a few chili slices. Margaret Pahos @CreateCookShare