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  • 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

  • Airfryer Parmesan Chicken Tenders with Truffle Oil, gluten-free

    These Airfryer Parmesan Chicken Tenders are crispy on the outside, juicy and tender on the inside with a hint of truffle and tons of flavour. They cook up in just a few minutes in the air-fryer, they're gluten-free and a healthy alternative to fried chicken. They're kid-approved for the lunch box, a great dinner option, and a delicious way to elevate finger food as an appetiser at your next dinner party. Let's Begin! What are Parmesan Chicken Tenders with Truffle Oil? Parmesan Chicken Tenders with Truffle Oil are strips of chicken tenderloins, marinated in a truffle-infused parmesan cheese mixture. Then they're topped with parmesan cheese before being cooked in an air fryer or baked in the oven. Once cooked, more truffle oil is lightly drizzled over the top and served. They're a gluten-free, healthy, and tasty alternative to the traditional crumbed or deep-fried chicken. Watch How to Make It Helpful Tips Pat dry the chicken tenderloins This removes any moisture, allows the chicken to marinate better, and allows it to crisp in the air fryer or oven. Do not overcook the chicken tenderloins Overcooking will dry out the tenderloins and leave you with a dry-tasting chicken. Storing Leftovers can be stored in the refrigerator for up to 3 days. If cooking large quantities for meal prepping, allow the tenderloins to completely cool, then line them on a baking sheet and freeze them to keep them from sticking together. Once frozen, add to a freezer-safe bag and freeze for up to 3 months. Ways to serve these Airfryer Parmesan Chicken Tenderloins Add them to gluten-free lunch boxes alongside vegetable sticks, rice, salad, or in a wrap. They're a wonderful gluten-free dinner option served with any salad (in the recipe below I have suggested a parmesan and walnut salad), or in tortilla wraps with salsa and avocado. They pair well with rice, quinoa, or even steamed vegetables. Elevate your finger food at the next dinner party by serving them with cheat's aioli dip or basil pesto. Storing and Meal Prep It's great to make a double batch of these Airfryer Parmesan Chicken Tenders. Add any leftovers to an air-tight container and keep it refrigerated for up to 3 days, OR Place a couple of tenderloins into a lunch container along with salad, rice, vegetables or quinoa for a great meal prep lunch. What else can you serve this with as a main meal? Vegetable Bake with Olives and Feta PastryLess Spanakopita Mexican Quinoa Salad Potato and Tomato Mediterranean Bake Basil and Zucchini Pesto Pasta Greek Salad with Radicchio and Peaches Click HERE for more Chicken Recipes Airfryer Parmesan Chicken Tenders with Truffle Oil Serves 4 Prep 30 minutes Cooking 10 minutes INGREDIENTS Chicken: 8 pieces Chicken Tenders ( I have used The Bare Bird Tenderloins as they are antibiotic-free and free-range) 2 tablespoons extra finely grated parmesan cheese (plus extra as topping) 2 tablespoons truffle-infused oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon sea salt and pepper combined 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon sweet paprika Parmesan and Walnut Salad: 150g baby rocket and baby spinach 1 avocado, diced 1 small red onion, sliced ½ cup walnuts or pecans, roughly chopped 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1 teaspoon balsamic vinegar 1 teaspoon runny honey handful of parmesan cheese shavings Sea salt and pepper INSTRUCTIONS FOR THE CHICKEN: 1. Prepare and marinate the chicken: Combine in a wide base bowl the truffle oil, apple cider vinegar, maple syrup, oregano, garlic, onion, sweet paprika, salt, pepper, and parmesan cheese. Pat dry the chicken tenderloins and place them into the marinade, making sure all sides are coated well. In the meantime, bring together the salad (instructions below). 2. Cook the chicken: Place the tenderloins into the air fryer and top each with a sprinkle of parmesan cheese. Cook for 10 minutes at 200°C. Once cooked, lightly drizzle over a little more truffle-infused olive oil for added flavour. *Alternately, to bake in the oven, lightly spray with olive oil, top with parmesan cheese, and cook in a preheated oven for 18 minutes at 200C fan forced. FOR THE SALAD: 1. Create the dressing: Whisk to combine the extra virgin olive oil, balsamic vinegar, lemon juice, and honey. Season to taste. 2. Bring salad together: Combine the rocket, spinach, and onion in a serving bowl and top with the avocado, walnuts and parmesan cheese. Drizzle dressing over the salad and serve. Optional to serve with my Cheat's Aioli Dressing or Dairy-Free Basil Pesto Photography and Recipe by Margaret Pahos for @CreateCookShare

  • Bagel Seasoning Salmon Bowl, gluten-free

    This Bagel Seasoning Salmon Bowl is your next obsession. With only 3 ingredients needed, this perfectly flaky salmon topped with bagel seasoning is the star of the dish. It's paired with homemade creamy sriracha mayonnaise, diced cucumber, avocado, and fluffy rice. I've also provided 2 ways to cook the salmon, in both the oven and air fryer which makes it also a great option as a quick or meal prep recipe. Let's begin! Why You'll Love this Recipe Optional to cook in the oven or air fryer. It's super easy, simple, and quick while still being tasty and delicious. The salmon requires only 3 ingredients. It cooks in 12 minutes in the oven and 7 minutes in the air fryer. It's a healthy recipe that can easily be made grain-free or adapted to other health requirements. Pair it with diced vegeables (cut into 2cm cubed) to create your favourite one-tray baked meal. It's perfect for dinner or lunch especially when cooked as part of your weekly meal prep. Watch How to Make It What else to serve with this Bagel Seasoning Salmon? Stovetop Rice Steamed Quinoa Greek Salad Spicy Butter Barbecued Corn Other Salmon and Seafood Recipes Salmon and Bruschetta Salad Baked Salmon with Peas and Butter Beans Lemon and Garlic Butter Fish Gnocchi and Salmon Bake Bagel Seasoning Salmon Bowl, gluten-free Serves 4 Prep: 5 minutes Cook: Oven: 14 minutes OR Air Fryer 8 minutes INGREDIENTS Salmon: 4 x 120g-150g salmon fillets 2 tablespoons Everything Bagel Seasoning 4 teaspoons extra-virgin olive oil Pinch of sea salt Sriracha Mayonnaise: ½ cup mayonnaise ½ teaspoon garlic powder ½ teaspoon onion powder 1 tablespoon sriracha (or chilli sauce) 1.5 tablespoons fresh lemon juice Pinch of sea salt To Serve: 2 green spring onions, thinly sliced 1-2 lebanese cucumbers, diced 1-2 avocado, diced 4 cups rice or quinoa (cauliflower rice for grain-free) INSTRUCTIONS FOR OVEN: 1. Preheat oven: Preheat the oven to 210°C fan force and line a tray with baking paper. 2. Prepare the salmon: Rinse and pat dry the salmon using a paper towel. Place onto a baking tray and then drizzle with extra-virgin olive oil over the top. 3. Apply seasoning: Generously sprinkle Everything Bagel Seasoning over the top and press to adhere. 4. Bake: Bake in preheated oven for 12-14 minutes or until cooked through. 5. Prepare the mayonnaise: In the meantime, in a bowl, whisk together the ingredients for the sriracha mayonnaise and refrigerate. 6. To serve: Divide the rice or quinoa between plates and place the salmon over the top. Drizzle with a good amount of homemade sriracha mayonnaise and top with cucumber, avocado, and green spring onions. INSTRUCTIONS FOR AIR FRYER: 1. Preheat the air fryer: Preheat the air fryer to 220°C for 3 minutes. 2. Prepare the salmon: Rinse and pat dry the salmon using a paper towel. Place onto a tray and then drizzle with extra-virgin olive oil over the top. 3. Apply seasoning: Generously sprinkle Everything Bagel Seasoning over the top and press to adhere. 4. Air Fry: Air fry for 7-8 minutes. 5. Prepare the mayonnaise: In the meantime, in a bowl, whisk together the ingredients for the sriracha mayonnaise and refrigerate. 6. To serve: Divide the rice or quinoa between plates and place the salmon over the top. Drizzle with a good amount of homemade sriracha mayonnaise and top with cucumber, avocado, and green spring onions. 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

  • Slow Cooker Chicken Red Curry, gluten-free

    Slow Cooker Chicken Red Curry is one of the easiest dinners you can cook. It's gluten-free, dairy-free, tasty, healthy, and cooked all in one pot. Curry paste, garlic, ginger, soy and lime add so much flavour while it cooks simmering slowly. Simply add all the ingredients, set, forget and come back home to a delicious-smelling and tasting meal. What is Red Curry? Red Curry is made from an assortment of red chillies which gives it a bold, mild to hot and spicy flavour. In a red curry paste, other herbs and spices included are coriander, cumin, lemongrass, ginger and garlic. Why You'll LOVE this Recipe It's an easy family meal as the level of heat can be regulated by how much red curry paste you add to the slow cooker. Cooks in a slow cooker and it allows for hands-off cooking (no stirring required) It's a one-pot recipe. The extended cooking time and lower temperatures, allow better distribution of flavours making it tasty. Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. It's gluten-free, dairy-free and if paired with steamed cauliflower rice, it's also grain-free! The spices in a red curry are beneficial to our health as they boost blood flow and function. Watch How to Make It Pairing with Noodles or Rice I prefer to serve this Slow Cooker Chicken Red Curry with these flat noodles and that is because I love the way the sauce coats the noodles, making them slurpy and juicy. Many flay noodles in Asian grocery stores are not gluten-free and this is why I prefer to use Chang's Pad Thai Flat Rice Noodles. However, if you prefer to serve this with rice, here is the recipe for my STOVETOP RICE. Meal Prep This recipe makes for great meal prep. Simply allow it to cool and divide it between five microwave-safe, liquid-tight containers. There is nothing better than throwing ingredients into a slow cooker, leaving it to cook for a few hours and the result is having lunch ready for the whole week ahead! It saves time, saves money and reduces clean-up. It's a win, win, win! Other Chicken and Slow Cooker Recipes 15-minute Satay Chicken Slow Cooker Beef Stew Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Butter Chicken with Cashew Slow Cooker Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Slow Cooker Chicken Red Curry, gluten-free Serves 4-6 Prep 10 minutes Cook 4 hours on high INGREDIENTS Chicken Curry: 1kg or 3 large chicken breasts, cut into 4cm diced pieces 1 large onion, diced 4 small potatoes, cut into half 300g green beans 3-5 tablespoons red curry paste, gluten-free (depending on personal 'spicy' taste level) 2 tablespoon garlic, finely grated 1 tablespoon ginger, finely grated 2 tablespoons soy sauce, gluten-free 2 tablespoons fresh lime juice 1 x 400g can coconut milk 1 cup water or chicken stock/broth Sea salt and pepper To Serve: Flat rice noodles, gluten-free Lime Coriander Chilli Sesame seeds 1. Prepare and cook the Chicken Curry: Add to the slow cooker the onion, chicken, potatoes, garlic, ginger, red curry paste, soy sauce, lime, and water or chicken stock/ broth. Season with sea salt and pepper. Cover and cook on high for 4 hours or on slow for 8 hours (add an extra half a cup of water or stock if needed). 2. Green beans and coconut milk: Once the chicken is cooked, add the green beans and coconut milk and cook for a further 30 minutes on high. 3. Preparing flat noodles: In the meantime, soak the noodles in a bowl of boiling water according to packet instructions. This is usually 10-12 minutes. Strain the noodles, and separate them between bowls. 4. Assemble and serve: Divide the chicken and vegetables between the bowls and ladle plenty of sauce over the top. Garnish with chilli slices, coriander, sesame seeds and a good squeeze of lime juice. *IMPORTANT TO NOTE: As coconut milk has NO added binders or chemicals, it can separate when cooked for a long time in a slow cooker, however, this is only a ‘cosmetic’ issue and the food will still taste delicious. If this cosmetic issue does not bother you and you prefer to add all the ingredients at once, then follow the instructions below. Please note extra ingredient included is corn starch to assist with the prevention of splitting. Adding all ingredients at the same time: First, combine 1 tablespoon of corn flour/ starch with 1 cup of water (or chicken stock). Add this to the slow cooker. Then add to the slow cooker the chicken, onion, potatoes, green beans, red curry paste, garlic, ginger, soy and coconut milk. Do not add the lime juice. Cover and cook on high for 4 hours or on slow for 8 hours. Once cooked, squeeze lime juice and stir to combine. Garnish and serve. Recipe and Photography by Margaret Pahos @CreateCookShare

  • Chickpea Vegetable Soup with Lemon and Dukkah, gluten-free

    This Chickpea Vegetable Soup with Lemon and Dukkah tastes like liquid gold and is my all-time favourite vegetarian soup. It's hearty, healthy, gluten-free, and dairy-free, with an explosion of flavour. Best of all, it will fill and warm you to the core, without weighing you down, and the addition of dukkah adds texture and another level of flavour, so what's not to love? Let's begin. Why You'll Love this Chickpea Vegetable Soup with Lemon and Dukkah It's cheap (cost-effective), easy and the perfect emergency meal. It's wholesome and flavourful and filled with fresh vegetables and chickpeas. It's a one-pot recipe which means there is minimal cleanup and it's easy to cook. It takes 25 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 in the refrigerator and it lasts for 7 days. It's gluten-free, dairy-free and vegan. Watch How to Make It Helpful Tips Vegetable Stock or Bone Broth: Using a home-made stock is preferable but not a necessity, however, if you are not vegetarian or vegan, I would recommend using a bone broth as it contains amino acids (great for digesting food), calcium, iron, and potassium and can be a very flavourful addition. This is one I choose to add Gevity Bone Broth Body Glue for overall health. Choice of Vegetables: There are a few vegetables I would suggest not leaving out and that would include carrots, zucchini, and corn. However, the cauliflower can be swapped with potatoes and the spinach can be swapped with celery stalks and celery leaves or kale. Lemon Juice: Please only use fresh lemon juice and not store-bought, pre-packaged lemon juice. Approximately 1/4 cup of lemon juice is added to this soup which makes it tangy, but that is the appealing part. Dukkah: Any dukkah can be used. I have added my favourite which is Pistachio by Table of Plenty Chickpeas: I use organic canned chickpeas that I rinse well and drain, however, if you prefer to use dried chickpeas, I suggest cooking them first and then adding them to the soup as per instructions. Storing and Meal Prep I always make a big pot of gluten-free Chickpea Vegetable Soup with Lemon and Dukkah, as we love leftovers. We could eat it for lunch the following day or make enough as part of our weekly lunch meal prep. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers or glass jars to take to work and heat in the microwave. If you want to freeze the soup, do not add the spinach leaves or lemon as the spinach will be sludgy, and the freshness of the lemon will fade. Add these once defrosted and ready to reheat. Other Soup Recipes Hidden Vegetable Pasta Soup Creamy Ravioli Soup Minestrone Soup with Butter Beans Spiced Black-Eyed Bean Soup Chicken and Rice Healing Soup Greek Chickpea Soup ALL SOUP RECIPES Chickpea Vegetable Soup with Lemon and Dukkah Serves 4 Prep 15 minutes Cooks 25 minutes INGREDIENTS Vegetables: 4 garlic cloves, sliced 1 brown onion, diced 1 large carrot, diced 1 zucchini, diced 1 corn, cut off the cob 3 silverbeet leaves and stalks, sliced ¼ cauliflower, roughly chopped 400g can chickpeas, rinsed and drained Soup: 3 tablespoons extra virgin olive oil 5-6 cups of vegetable stock (optional to use bone broth) 1 teaspoon cumin 1 teaspoon coriander ½ teaspoon cayenne pepper ½ teaspoon turmeric ¼ cup rosemary leaves, chopped ¼ cup fresh dill, finely chopped ¼ cup fresh parsley, finely chopped Juice from 1 large lemon Sea salt and pepper Garnish: Extra virgin olive oil Dukkah (preferably pistachio) INSTRUCTIONS 1. Slice and dice the vegetables: Prepare the vegetables. Place into a pot with the extra virgin olive oil, the onion, garlic, carrot, zucchini, cauliflower, corn, and silverbeet stalks (the leaves are added at a later stage). 2. Sauté: Sauté the vegetables, over high heat for 5 minutes, until fragrant, and season with sea salt and pepper. 3. Add chickpeas, stock, and spices: Add the cumin, coriander, cayenne pepper, and turmeric. chickpeas, vegetable stock, and rosemary. Bring to a boil, then reduce to simmer for 15 minutes. 4. Finish the soup: Add the spinach leaves, parsley, dill, and lemon juice and simmer for a final 5 minutes. 5. To serve: Ladle in bowls, top with a drizzle of extra virgin olive oil, and garnish generously with dukkah. MEAL PREP MEAL Allow to cool and divide between microwave-safe containers. Store in refrigerator for up to 7 days. To heat, microwave for 3 minutes. 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

  • Okonomiyaki Japanese Savoury Pancake, gluten-free

    From Japan comes this delicious gluten-free Okonomiyaki, which is a Japanese Savoury Pancake. It combines fresh vegetables, in a crispy gluten-free batter and is topped with okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, and my personal twist, everything bagel seasoning. Though this version may not be traditionally authentic, it is an easy twist that is healthy and simple, and the perfect quick dinner option. Let's make it! What is Okonomiyaki? Okonomiyaki is a Japanese Savoury Pancake, that is sometimes called a 'Japanese pizza or frittata'. If I had to say, it is closest to a combination of a pancake and a frittata. Traditionally, okonomiyaki combines wheat flour, mountain yam, eggs, tempura scraps, dashi, cabbage, pork or prawns and is then fried on both sides till crispy, in the shape of a pancake. Finally, it is topped with okonomiyaki sauce, kewpie mayonnaise and bonito flakes. This gluten-free version has many of the flavours without the gluten and best of all, using ingredients you will be able to source from your home pantry or refrigerator. Watch How to Make It Why I love this recipe and you will too! This gluten-free Okonomiyaki Japanese Savoury Pancake, is my favourite Japanese recipe ever! It is healthy, so simple and easy, comes together pretty quickly and is so much fun to eat. Best of all, for a gluten-free recipe, the batter is super easy to prepare, it cooks perfectly and the delicious mixture of toppings is the icing on the cake! I'm sure you will be as addicted as we are, in fact, my daughter eats a whole pancake to herself, and trust me each one is pretty big, and that's saying something. What I love most is that the vegetables are interchangeable, so you can use any vegetables from your refrigerator drawer and cook them as part of this savoury pancake. Simply make sure you slice them the same size, so they are able to cook evenly. Making Okonomiyaki in only 6 STEPS Combine the Okonomiyaki Sauce Combine and Whisk the Batter Ingredients Slice all the Vegetables Combine the Batter and Vegetables Fry the Okonomiyaki Pancakes Top with Sauces and Seasonings Other Asian-Inspired Recipes 15-minute Chicken Satay Thai Basil Chicken Butter Chicken with Cashews Kung Pao Cauliflower Portobello Mushroom Steaks in Hoisin Sauce Okonomiyaki Japanese Savoury Pancake, gluten-free Makes 2 x 22cm Prep: 15 minutes Cook: 12 minutes for each pancake INGREDIENTS Gluten-Free Batter: 180g (1 ¼ cup) Well & Good gluten-free self-raising flour 250ml vegetable stock, cold (I used San Elk, gluten-free) 2 medium eggs Vegetables: 4 tablespoons light olive oil 300g (3 cups) green cabbage, finely shredded 100g (1 cup) shitake mushrooms, sliced thin 100g (1 cup) carrot, shredded 2 spring onions, finely sliced ½ teaspoon sea salt ½ teaspoon pepper Garnish: Okonomiyaki Sauce* Kewpie Mayonnaise Everything Bagel Seasoning (Mingle is gluten-free) Seaweed Snack Sheets, crushed (or seaweed flakes) Sushi Pickled Ginger *Okonomiyaki Sauce: 4 tablespoons tomato sauce, gluten-free (I used Mingle for a healthier tomato sauce) 2 tablespoons oyster sauce, gluten-free (I used Chang's as their sauces range is gluten-free) 1 tablespoon tamari soy sauce, gluten-free (Chang's) INSTRUCTIONS 1. Combine the sauce: In a bowl, combine the Okonomiyaki sauce and set aside. 2. Make the batter: In a separate very large bowl, whisk together the ingredients for the gluten-free batter until smooth. Set aside to rest for 15 minutes. 3. Slice the vegetables and combine with the batter: In the meantime, finely slice and shred all the vegetables including the cabbage, mushrooms, carrot, and green onions. Place the vegetables into the bowl with the batter and stir to combine well, making sure the batter is evenly distributed. Season with sea salt and pepper. 4. Fry the pancakes: Heat half the olive oil in a non-stick 20-22cm frying pan and add half the vegetable mixture. Press down with the back of a spoon so it fills the pan in an even and flat layer. Leave it to fry for 6 minutes over medium heat or until set and golden. Carefully flip the pancake over and cook for a further 6 more minutes. 5. Assemble and serve: Place onto a large plate and drizzle with Okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, everything bagel seasoning, and sushi pickled ginger. Slice 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

  • Creamy Ravioli Soup, gluten-free

    This Creamy Ravioli Soup is crazy delicious! It's loaded with flavour, cooked in 25 minutes, and is gluten-free and dairy-free (options available). Other than being ultra-creamy, it's loaded with puffed parcels of ravioli, tender sauteed vegetables, fresh spinach, and paprika, all in a hearty tomato broth. Top it with your choice of grated cheese and pair it with crusty garlic bread for a scrumptious result. Let's begin! 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 filled with fresh vegetables. It's a one-pot recipe which means there is minimal cleanup. It takes 25 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 in the refrigerator and it lasts for 5-7 days. Reheat in the microwave or on the stove-top. It's gluten-free and can be made dairy-free by substituting with vegan options. Watch How to Make It Make it Vegetarian, Vegan or Dairy-Free Vegetarian: simply use spinach and ricotta ravioli and vegetable stock. Vegan: simply use vegan ravioli, and vegetable stock, and swap all dairy ingredients with vegan alternatives. It works perfectly! Dairy-Free: simply swap all dairy ingredients with vegan alternatives. Storing and Meal Prep Making a big pot of the Creamy Ravioli Soup means leftovers can be enjoyed for lunch the next day. Add any leftovers to an air-tight container and keep it refrigerated for up to 3 days, OR Place lunch-size servings into air-tight containers or glass jars to take to work and heat in the microwave. Helpful Tips Ravioli and Pasta Options: The 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 Creamy Ravioli Soup are onions, carrots, celery, capsicum, and tomatoes, but you can experiment with whatever you have on hand. Why not try zucchini, green beans, peas, or even diced pumpkin? Dairy-Free Options: The second time I cooked this soup, I used all dairy-free options and it tasted so close to the original recipe. These are the dairy-free alternatives I used. Dairy-Free Thickened Cream Dairy-Free Butter Dairy-Free Cheese (I grated this and it melted beautifully in the soup) Try these recipes next Hidden Vegetable Pasta Soup One-Pot Creamy Lasagna Minestrone Soup with Butter Beans Creamy Mushroom Pasta Spiced Black-Eyed Bean Soup Chicken and Rice Healing Soup Creamy Ravioli Soup, gluten-free Serves 4 Prep 10 minutes Cook 25 minutes INGREDIENTS Ravioli Soup: 1 tablespoon butter (or dairy-free substitute) 2 tablespoons extra virgin olive oil 1 brown onion, diced 1 large carrot, diced 1 red capsicum or bullhorn pepper 2 celery sticks, finely diced 4 garlic cloves, finely chopped 1 teaspoon dried oregano 1 teaspoon paprika 2 cups silverbeet spinach leaves, chopped* 400g can crushed tomatoes 300ml fresh cream (or dairy-free substitute) 750ml vegetable or beef broth/stock 600-700g Ravioli, (cheese, beef or vegan option) Generous seasoning of sea salt and pepper To Garnish and serve: Parmesan cheese (or dairy-free substitute) to garnish Parsley and chilli flakes Garlic bread, gluten-free INSTRUCTIONS 1. Sauté the vegetables: Heat the olive oil and butter and add the onion, carrot, capsicum, and celery. Sauté for 3 minutes. 2. Create the stock: Next add the garlic, oregano, paprika, tomatoes, and vegetable stock and bring to a boil. Season with a generous amount of sea salt and simmer for 15 minutes. 3. Spinach, Ravioli, and Cream: Stir in the spinach, and then add the ravioli and cook for 5 minutes. Then pour in the cream and stir to combine and bring to a boil. 4. Serve: Remove from heat, stir in the parmesan cheese, and parsley (optional), and season with cracked pepper. Allow to sit for 3 minutes and then serve. *Spinach: Optional to use baby spinach. If using baby spinach, add after the cream has been added to the soup. Stir through and serve. MEAL PREP MEAL Allow to cool and divide between 4 microwave-safe containers. Optional to top with cheese. Store in refrigerator for up to 3-4 days. To heat, microwave for 3 minutes. 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

  • Butter Chicken with Cashews, gluten-free

    This Indian-inspired gluten-free Butter Chicken recipe can be cooked in 15 minutes, in four simple steps, and will be on your regular rotation list because it's so incredibly tasty and so easy to make. It's the perfect bowl of comfort food, made with aromatic spices, cream and juicy chicken pieces all in one pot. I know you'll love a big bowl of this at the end of your busy day as it will transport your taste buds to another world! Let's make it together. What is Butter Chicken? Butter Chicken, originally known as Murgh Makhani, is a very popular and very simple curry, originating from North India. The curry combines Indian spices, yoghurt, tomatoes, butter and cream which gives the sauce its silky and rich texture and flavour. Traditionally it is marinated for hours but this is a quick weeknight version that still holds the flavours. It is one of the milder curries in Indian cuisine and therefore also family-friendly. Watch How to Make It Why You'll LOVE this Recipe Cooks in 15 minutes and in 4 easy steps! It's cooked all in one pot The curry sauce is sugar-free and healthy (restaurant butter chicken uses a load of butter and cream!) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Serve it with my STOVETOP RICE or make it GRAIN FREE by serving it with steamed vegetables. Make it DAIRY-FREE by using vegan butter and cream Storing and Meal Prep It's great to make a double batch of this gluten-free 15-minute Butter Chicken with Cashews as you can enjoy it for dinner whilst cooking the second batch as meal prep for the week ahead. Here is my STOVETOP RICE recipe to pair it with or serve it alongside gluten-free naan bread or steamed vegetables. Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into containers and heat in the microwave. Vegetable and side-options to serve with this Butter Chicken What pairs perfectly are a few small side dishes that complete this recipe, including: Greek or natural yoghurt (dairy-free optional) crushed cashews or macadamia nuts fresh herbs such as coriander and mint thinly sliced cucumbers tomato wedges a simple coleslaw with cabbage, carrot and an olive oil and lemon dressing gluten-free naan bread gluten-free papadums Other Chicken Recipes 15-minute Satay Chicken Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Stuffed Baked Chicken Breast Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Butter Chicken with Cashews, gluten-free Serves 4-6 Prep and Marinate for 15 minutes Cook 15 minutes INGREDIENTS Chicken: 1kg boneless thighs, cut into strips 250ml (1 cup) Greek yoghurt (or dairy-free Greek yoghurt) 2 tablespoons olive oil or coconut oil 4 large garlic cloves, finely grated 2 tablespoons fresh ginger, grated 2 tablespoons fresh lemon juice 2 teaspoons smoked paprika Generous seasoning of sea salt and cracked pepper Sauce: 300ml (1 ¼ cup) double cream (or vegan cream/ coconut cream option) 250ml (1 cup) tomato passata 2 tablespoons butter (or dairy-free option) 2 brown onions, finely diced 2 tablespoons fresh lemon juice Generous seasoning of sea salt and cracked pepper Spices: 1 tablespoon garam masala 2 teaspoons turmeric 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon cayenne pepper or chilli powder ½ teaspoon cinnamon Options to serve with: cashews, roughly chopped or crushed handful of coriander leaves gluten-free naan bread Greek yoghurt rice INSTRUCTIONS 1. Marinate the chicken: Place the chicken strips into a wide bowl and add the yoghurt, garlic, ginger, lemon juice, paprika and season well. Toss together and let it sit for 10 minutes. In the meantime, prepare all the remaining ingredients. 2. Frying the chicken: Drizzle the olive oil or coconut oil into a wide pan and add the chicken, keeping the yoghurt marinade aside. Fry the chicken strips for 5 minutes, turning over once. Remove the chicken from the pan. Leave any juices from the chicken in the pan. 3. Making the Sauce: Add to the pan the butter and the onions and cook until softened but not browned. Next add the spices, garam masala, turmeric, coriander, cumin, chilli and cinnamon. Stir and cook until fragrant for 2 minutes. Then add the tomato passata, ¼ cup of boiling water and season generously. Cook a further 3 minutes. 4. Adding the chicken and cream to the sauce: Finally add in the chicken, cream and lemon juice. Bring to a boil and simmer for 5 minutes. If the sauce is too thick, add an extra ¼ cup of boiling water and combine. 5. Serve: Serve alongside gluten-free naan bread or my stovetop rice. Top with fresh coriander leaves, crushed cashews and Greek yoghurt. MEAL PREP MEAL Allow the Butter Chicken to cool and divide between 4-5 microwave-safe containers alongside rice or steamed vegetables. Store in refrigerator for up to 5 days. To heat, microwave for 3-4 minutes. 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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