This Greek Cucumber & Feta Salad is a fresh, gluten-free Mediterranean dish made with crunchy cucumbers, creamy feta, and a sweet-salty honey herb dressing. Quick to prepare and full of flavour, it’s perfect for warm-weather meals or as a refreshing side. Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing This Greek Cucumber & Feta Salad is one of those deceptively simple dishes that always steals the meal. Crunchy Lebanese cucumbers are coated in a sticky-sweet honey–herb dressing, brightened with lemon and rounded with good olive oil, while crumbled feta and green olives add an irresistible salty bite. Served over a silky lemony yoghurt base, every bite is cool, crunchy and full of Mediterranean flavour. It’s naturally gluten-free, ready in 15 minutes and perfect for warm-weather meals, barbecues or as a refreshing side to grilled meats. Swap purslane for watercress or baby rocket, make the dressing ahead, and enjoy a simple Greek salad that tastes far more impressive than the effort required. Watch How to Make Greek Cucumber & Feta Salad Helpful Tips Make it ahead: The honey–herb dressing and lemon yoghurt can be prepared the day before and stored in the fridge. Toss the salad just before serving to keep the cucumbers crisp. Swap the greens: In this Greek Cucumber & Feta Salad, you can replace the Purslane with watercress or baby rocket without changing too much the flavour profile of the dish. Serving idea: Spread the lemon yoghurt base onto a wide platter, then spoon the salad over the top so every bite gets that cool, creamy contrast. For larger groups: This salad scales up effortlessly, simply double the ingredients. Pair it well: Serve this Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing alongside grilled lamb, chicken, seafood, steamed rice or a loaf of gluten-free rustic bread to complete the meal. Serve It with this Greek Cucumber & Feta Salad Stovetop Rice Biftekia (Greek Meat Patties) Pull-apart Greek Lamb Steak'n'Chips Tray Bake Juicy Beef Kafta with Baked Potatoes Airfryer Parmesan Chicken Tenders Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Total Time: 15 minutes Serves 4–6. The recipe can be halved if needed. INGREDIENTS Salad: 4 large Lebanese cucumbers (approx.700g), roughly chopped into mixed shapes and sizes 1 cup purslane leaves (alternative is watercress or baby rocket) 1 cup (220g), large green olives pitted and halved 1 cup (150g), crumbled Greek feta 1 teaspoon sea salt flakes ½ teaspoon freshly cracked pepper Lemon-Garlic Yoghurt Sauce: 1 cup (250g) Greek yoghurt 1 garlic clove, finely grated Zest of 1 lemon (1 ½ tablespoons) Pinch of salt Greek Honey & Herb Dressing: ¼ cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon dried Greek oregano 1 teaspoon dried thyme Sea salt and freshly cracked pepper INSTRUCTIONS 1. Prepare the yoghurt base Combine the Greek yoghurt, finely grated garlic, lemon zest and a pinch of sea salt in a bowl. Refrigerate while you prepare the salad. 2. Chop the cucumbers Cut the cucumbers into various shapes and sizes. Add them to a large bowl, then add the purslane, green olives and feta. Toss gently to combine. 3. Make the dressing In a jar or bowl, combine all the ingredients for the dressing. Shake or whisk until well emulsified. Pour the dressing over the cucumber mixture and toss to coat thoroughly. 4. Finish Spread the yoghurt mixture over a wide serving platter. Spoon the dressed cucumber salad over the top and serve. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Margaret Pahos @CreateCookShare

This Olive Oil, Honey & Herb Dressing is one of those simple little mixes that instantly elevates any dish. With extra-virgin olive oil, lemon, honey and Mediterranean herbs, it brings brightness, sweetness and a savoury depth to salads, grilled vegetables, seafood, or roasted meats. Ready in under two minutes, it’s a Mediterranean flavour boost for anything you drizzle it over. Olive Oil, Honey & Herb Dressing This flavour-packed dressing is a kitchen staple. Made with extra-virgin olive oil, lemon juice, honey, Dijon mustard and dried Greek oregano and thyme, it balances sweet, tangy and herbaceous flavours perfectly. Ways to Use this Olive Oil, Honey & Herb Dressing As a salad dressing: Drizzle over Greek salads, cucumber and tomato salads, or leafy greens. Marinade: Use to marinate chicken, fish, prawns, or vegetables before grilling, roasting, or pan-frying. Drizzle: Add a finishing touch to roasted vegetables, grain bowls, warm pasta, or potato salads. Dip: Serve as a dipping sauce for fresh bread, falafel, or grilled halloumi. Glaze: Brush over roasted meats, fish, or vegetables in the last few minutes of cooking for a glossy, sweet-herby finish. Sandwich spread: Mix a little into mayonnaise or Greek yoghurt and spread on sandwiches or wraps for extra flavour. Cheese topping: Drizzle over feta, goat cheese, or burrata for a Mediterranean twist. Eggs: Spoon over poached, boiled, or scrambled eggs to elevate breakfast or brunch. Grain bowls & legumes: Toss with cooked quinoa, rice, or lentils to brighten and flavour the dish. Pizza & flatbreads: Brush over freshly baked pizza, flatbreads, or focaccia before serving. Olive Oil, Honey & Herb Dressing INGREDIENTS ¼ cup extra-virgin olive oil (add extra if needed) 2 tablespoons lemon juice 1 heaped teaspoon of honey ½ teaspoon Dijon mustard 1 teaspoon dried Greek oregano ½ teaspoon dried thyme Sea salt and freshly cracked pepper INSTRUCTIONS Add all ingredients to a bowl and whisk until well combined or place everything in a jar with a lid and shake vigorously until emulsified. Taste and adjust seasoning if needed. Use immediately or store in the fridge for up to 3–4 days. Shake well before each use. Olive Oil, Honey & Herb Dressing Margaret Pahos @CreateCookShare

These Pistachio Meringue Nests are a quick and elegant gluten-free dessert made with crisp meringue shells, creamy pistachio filling, and fresh seasonal berries. Light, textured, and effortlessly impressive, they’re perfect when you want something beautiful without the effort. Pistachio Cream Meringue Nests with Strawberry Jam Ready-made meringue nests are filled with a silky pistachio cream, a spoonful of strawberry jam, and topped with fresh strawberries and cherries for colour and freshness. With a balance of crunch, creaminess, and fruit, this simple dessert comes together in just 15 minutes and ideal for entertaining or when you need something special at the last minute. Watch How to Make It Helpful Tips Use cold cream for the best results Thickened cream whips faster and holds shape better when it’s straight from the fridge. Choose a smooth pistachio spread A creamy pistachio spread blends easily with the whipped cream and creates a stable, pipeable filling. Assemble just before serving Meringue nests can soften if left filled for too long. For the perfect crisp bite, assemble right before serving. FAQ Are these gluten-free? Yes! This recipe is naturally gluten-free however, check the ingredients of the pistachio spread you choose. Similarly, most meringue nests are gluten-free by default, but always double-check the packaging to be safe. What if my pistachio cream doesn’t thicken? If your mixture stays soft or runny, try these fixes: Keep whisking. Sometimes it just needs an extra minute. Chill the bowl for 10 minutes prior and whisk again, cold cream thickens faster. Add 1–2 tablespoons of extra pistachio spread to firm it up. Can I assemble them ahead of time? You can prep all the components, but for the best texture, fill the meringue nests just before serving. Can I use other fruit? Absolutely. Raspberries, blueberries, blackberries, or figs all pair beautifully with pistachio cream. How long does the pistachio cream last? Store it in an airtight container in the fridge for up to 12 hours. Give it a quick whisk before piping. Other Desserts You Will Want to Make Tropical Pavlova Wreath Lemon and Blueberry Bundt Cake Apple and Rhubarb Crumble Pistachio Cream Meringue Nests with Strawberry Jam Pistachio Cream Meringue Nests with Strawberry Jam Prep Time: 15 minutes Serves: 12 INGREDIENTS 12 x 5 cm meringue nests (or mini pavlovas) 200 ml thickened cream 150 g pistachio spread 5 strawberries, sliced 12 fresh cherries Strawberry jam (1 teaspoon per pavlova) 2 tbsp crushed pistachios INSTRUCTIONS 1. Whip the Pistachio Cream Place the thickened cream and pistachio spread into a mixing bowl. 2. Whisk to Firm Peaks Use an electric mixer or food processor to whisk until the mixture is smooth and forms firm, pipeable peaks. 3. Fill Your Piping Bag Transfer the pistachio cream to a piping bag fitted with a wide round or star nozzle. 4. Add the Jam Base Spoon a teaspoon of strawberry jam into the centre of each meringue nest. 5. Pipe the Pistachio Cream Pipe generous swirls of pistachio cream over the jam. 6. Add Fruit & Finish Top with sliced strawberries, a fresh cherry, and a sprinkle of crushed pistachios. Keep refrigerated. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Pistachio Cream Meringue Nests with Strawberry Jam Margaret Pahos @CreateCookShare

This Caramelised Onion & Sun-Dried Tomato Pasta is the ultimate comfort dish - creamy, rich, and full of deep flavour, yet so simple to make. Slow-roasted onions, soft garlic, mascarpone and sun-dried tomatoes come together in one dish for a pasta that’s cosy, impressive, and perfect for busy weeknights or relaxed entertaining. It’s the kind of recipe you make once and immediately add to your weekly rotation. Caramelised Onion & Sun-Dried Tomato Pasta This Caramelised Onion & Sun-Dried Tomato Pasta is the perfect weeknight dinner when you want something fuss-free but still impressive enough for guests. Everything roasts together in the oven, filling your home with the most irresistible aroma, and then gets tossed with pasta for a dish that’s comforting, creamy, and beautifully balanced with herbs and lemon. Whether you're craving an easy family meal, a vegetarian pasta bake, or a viral-worthy recipe that looks as good as it tastes, this recipe delivers every time. Save it, share it, and get ready to fall in love with your new go-to pasta. Caramelised Onion & Sun-Dried Tomato Pasta Story Behind the Recipe This pasta started as one of our simple meat-free Friday dinners — something comforting, easy, and full of flavour. We already loved using sun-dried tomatoes in our “Marry Me” pasta, so they naturally found their way into this dish too. Paired with sweet caramelised onions and roasted garlic, the flavours came together so beautifully that it instantly became a family favourite. It’s the kind of recipe we now make when we want something cosy, delicious, and guaranteed to please everyone at the table. Watch How to Make Caramelised Onion & Sun Dried Tomato Pasta Caramelised Onions and Garlic FAQ Can I make this dairy-free? Yes! Swap the mascarpone for a thick dairy-free cream (like coconut cooking cream). Use a vegan parmesan-style cheese. Can I prep this ahead of time? Definitely. You can roast the onions and garlic a day before and store them in an airtight container in the fridge. When ready to cook, simply warm them before adding the mascarpone and pasta. How should I store leftovers? Store in an airtight container in the fridge for 3–4 days. The flavours get even better the next day. How do I reheat it? Reheat gently on the stovetop or in the microwave with a splash of water, pasta water, or cream to loosen the sauce and make it silky again. Can I use a different pasta? Yes! Any short pasta works: penne, rigatoni, fusilli, farfalle, gluten-free pasta, or even shells. Just choose a shape that holds the creamy sauce well. Other Pasta Recipes you'll Love Baked Feta Pasta with Spinach and Pine Nuts 2-ingredient Glute-Free Pasta Za'atar Ravioli Pasta Salad Spaghetti Marinara in Coconut Milk Caramelised Onion & Sun-Dried Tomato Pasta Caramelised Onion & Sun-Dried Tomato Pasta Serves: 4 Prep Time: 10 mins Cook Time: 45 mins INGREDIENTS For the onions: 4 large onions, cut in half and thinly sliced 2 bulbs of garlic (top sliced off to expose cloves) ⅓ cup olive oil 1½ teaspoons sea salt ½ teaspoon freshly ground black pepper 1 ½ teaspoons dried Greek oregano 1 teaspoon sweet paprika For the Pasta: 200 g mascarpone (or coconut cream for dairy free alternative) 250ml vegetable stock, heated till hot 2 tablespoons lemon juice 30 g (⅓ cup) freshly grated parmesan, plus extra to serve 200g (1 cup) semi-sun-dried tomatoes, sliced in strips 1-2 teaspoons chilli flakes (extra is optional) 400–500 g short pasta, gluten-free (rigatoni or penne) 1 small bunch of fresh basil leaves Garnish: Parmesan cheese Freshly cracked pepper INSTRUCTIONS 1. Roast the onions and garlic Preheat oven to 180°C. In a large oven-safe baking dish, spread the sliced onions and nestle the garlic bulb (cut side up) in the centre. Season with salt, pepper, oregano, and paprika, then drizzle with olive oil and toss to coat evenly.Cover tightly with foil and bake for 40–45 minutes, until the onions are soft, golden, and sweetly caramelised. 2. Cook the pasta While the onions are baking, cook the pasta in a large pot of salted boiling water until al dente.Reserve a little pasta water, then drain. 3. Combine and make it creamy Remove the foil from the baking dish and squeeze the roasted garlic cloves straight into the caramelised onions. Mash lightly to combine.Add the mascarpone, vegetable stock, and lemon juice, stirring until smooth and creamy.Fold in the parmesan, sun-dried tomatoes, chilli flakes (if using), and cooked pasta.Stir again until everything is well combined, then finish by adding the fresh basil. 4. Serve Top with extra parmesan and a crack of black pepper.Optional: add chilli flakes or another squeeze of lemon juice for brightness. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Caramelised Onion & Sun-Dried Tomato Pasta Margaret Pahos @CreateCookShare

This Pariani Salata (Paros-Style Greek Salad), Παριανή σαλάτα, is a fresh, hearty and naturally gluten-free dish made with fluffy potatoes, white beans, ripe tomatoes, red onion and Kalamata olives. Dressed simply with extra virgin olive oil, lemon juice, sea salt and plenty of cracked pepper, it’s a classic Greek-style salad that can be served warm or chilled — perfect for entertaining, meal prep or a festive table. Pariani Salata (Paros-Style Greek Salad) Why this salad matters to me If you’ve travelled through the Greek islands but haven’t visited Paros, you’re truly missing out. Voted Europe’s No.1 island since 2018, Paros is known for its crystal-clear beaches, golden sand, beautiful villages and, of course, unforgettable food. Paros is especially close to my heart, my father was born there. We’ve visited many times, and every trip ends the same way: wishing we could stay longer. On a recent visit, my brother asked if I’d ever tried Pariani Salata at a local taverna. I hadn’t, and I was instantly intrigued. Lefkes, Paros More than just a salad As it turns out, Pariani Salata isn’t just a side dish — it’s a complete, deeply satisfying meal. A generous mix of fresh greens, tangy red onion, fluffy potatoes, creamy beans and sweet ripe tomatoes come together in the most comforting way. It’s simple, honest food, but incredibly flavourful. What truly sets this salad apart is purslane, known in Greek as glistrida. These moisture-rich leaves are crisp with a gentle lemony tang and a subtle peppery bite, similar to rocket. They blend beautifully with the other ingredients and make this salad impossible to stop eating. My Greek tip (don’t skip this) If you take one thing from this recipe, let it be this: Do not hold back on the extra virgin olive oil, lemon juice and sea salt. Greeks are generous with these ingredients, and that generosity is what gives this salad its authentic Greek character. Fair warning - once you make it, you may not want to share it with the rest of the family. Pariani Salata (Paros-Style Greek Salad) Pariani Salata (Paros-Style Greek Salad) INGREDIENTS 1 cup purslane, washed and dried(or baby rocket if purslane is unavailable) 1 cup white beans or black-eye beans, cooked 1 yellow capsicum, diced 1 red onion, thinly sliced 3 ripe tomatoes, cut into eighths 3 large potatoes, diced 1 cup Kalamata olives 1/3 cup extra virgin olive oil Juice of 1 lemon 1 teaspoon wholegrain mustard Sea salt and freshly cracked black pepper, generous Optional: A handful of fresh parsley and/or fresh oregano leaves, roughly chopped INSTRUCTIONS 1. Prepare the beans Soak the beans overnight. Drain, then boil in fresh water for 20–30 minutes until tender. Drain and allow to cool completely. 2. Cook the potatoes Boil the diced potatoes in well-salted water until soft and fluffy. Drain and allow to cool slightly. 3. Assemble the salad On a large platter (not a deep bowl), combine the purslane, beans, capsicum, red onion, tomatoes, potatoes, and olives. If using, sprinkle over a handful of fresh parsley and/or oregano. Season generously with sea salt and freshly cracked pepper. Toss to combine. 4. Make the dressing In a small bowl, whisk together the extra virgin olive oil, lemon juice and wholegrain mustard. Pour over the salad and gently toss to evenly coat. 5. Serve Serve immediately while slightly warm, or refrigerate and enjoy chilled. Have you tried this recipe? Please leave a review or share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Pariani Salata (Paros-Style Greek Salad) Margaret Pahos @CreateCookShare

If you’re looking for an easy appetiser that’s guaranteed to impress, these Pepperoni Mozzarella Puff Pastry Bites are it. Made with flaky gluten-free puff pastry and filled with savoury pepperoni and melty mozzarella, these bite-sized snacks are finished with a garlic-oregano butter and a sprinkle of Parmesan. Perfect for entertaining, parties, or the festive season, this simple gluten-free finger food comes together quickly and disappears even faster. Let's start cooking! Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Watch How to Make Them Helpful Tips About Puff Pastry Sheets Sheet sizes vary: Puff pastry sheets can differ in size depending on the brand. Gluten-free sheets are often smaller and may yield 6 squares per sheet, while traditional puff pastry sheets are usually larger and can be cut into 9 squares. Each Pepperoni Mozzarella Puff Pastry Bites square will be roughly 5–6 cm. Adjust your filling: The number of squares you get will affect how much pepperoni and mozzarella you need, so plan accordingly. Thawing: If using frozen sheets, thaw them in the fridge or on the counter according to the package instructions, never use the microwave, as this can make the pastry soggy. Cutting & shaping: Use a sharp knife or pastry cutter for clean edges. When forming the bites, make sure to seal corners properly to avoid cheese leakage during baking. Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Helpful Tips Prevent sticking: Generously oil the muffin tin holes to prevent sticking. Sealing the bites: When forming the Pepperoni Mozzarella Puff Pastry Bites pastry balls, make sure to pinch the corners tightly so there are no holes. This keeps the cheese and pepperoni inside while baking. Add herbs: For extra flavour, sprinkle fresh or dried herbs such as oregano, basil, or parsley inside the pastry with the filling. Substitutions: You can swap the pepperoni for salami, ham, or even roasted vegetables for a vegetarian option. Mozzarella can be replaced with cheddar, provolone, or any melty cheese you love. Serving & storage: These bites can be served warm or at room temperature; they’re just as delicious either way. Store leftovers in an airtight container in the fridge for up to 3 days. Reheating tips: To maintain crispiness, reheat the Pepperoni Mozzarella Puff Pastry Bites in a preheated oven at 180 °C for 5–7 minutes or use an air fryer for a few minutes. Avoid microwaving, as this can cause them to become soggy. Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Other Appetisers You'll LOVE Goat's Cheese, Apricot and Walnut Pinwheels Spinach and Feta Pinwheels Brie and Cranberry Pastry Bites Caribbean Spiced Chicken Wings All Appetisers here Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) INGREDIENTS Bites: 4 sheets puff pastry, gluten-free* 250g mozzarella, cut into 2 cm x 1cm pieces* 24 pepperoni slices+ * 1 egg, beaten (for egg wash) Sauce: 4 tablespoons unsalted butter 1 large garlic clove, minced 2 tablespoons fresh parsley, finely chopped 1 teaspoon dried oregano Garnish and Serve: Freshly grated Parmesan for topping Tomato Chutney for dipping *IMPORTANT PLEASE NOTE: Puff pastry sheet sizes can vary by brand. Some gluten-free puff pastry sheets can be cut into 6 pieces, while traditional puff pastry sheets are often larger and can be cut into 9 pieces. The number of squares you get will depend on the size of the pastry you use. Each square will be approximately 5–6 cm x 5–6 cm. This will also determine whether you need more pepperoni slices and mozzarella cheese. INSTRUCTIONS 1. Heat the oven Preheat the oven to 210 °C (fan-forced).Lightly grease a 24-hole mini muffin tin with olive oil spray or brush with melted butter. 2. Prepare the pastry Lay one puff pastry sheet on a clean work surface.Using a sharp knife or pastry cutter, divide it into 6 or 9 equal squares approximately 5-6cm squared.Repeat with the remaining sheets to make 24 or so squares. 3. Fill the pastry On each pastry square, place one slice of pepperoni.Top with a piece of mozzarella positioned in the centre. 4. Wrap and seal Gather the pastry corners up around the filling, pinching to seal.Gently roll into a smooth ball, then place seam-side down into the prepared mini muffin tin. 5. Egg wash Once all puffs are arranged in the muffin tin, brush lightly with the beaten egg. 6. Bake Bake for about 15 minutes, or until puffed and golden brown. 7. Make the garlic-oregano butter While the puffs bake, melt the butter in a small heatproof bowl.Stir in the minced garlic, chopped parsley, and dried oregano. 8. Toss and finish Transfer the hot puffs to a large bowl.Pour over the garlic-oregano butter and gently toss to coat.Sprinkle generously with freshly grated Parmesan. 9. Serve Serve warm with tomato chutney for dipping. Have you tried this recipe? Please leave a review or share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Margaret Pahos @CreateCookShare

Classic ANZAC biscuits made gluten-free with golden edges, chewy centres and that rich caramel flavour we all know and love. Made with simple pantry ingredients and an easy dairy-free option, they’re just as nostalgic as the original. Anzac Biscuits gluten-free What are Anzac Biscuits? These iconic biscuits were first made by the wives of soldiers to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. Designed to last the long journey, they were created without ingredients that would spoil easily, allowing them to stay fresh for months. They were also baked and sold at home to help raise funds for the war effort. Traditionally, ANZAC biscuits were quite hard and crunchy, which helped them keep during transport. Over time, they’ve evolved, and today the softer, chewier version is just as popular and widely loved. The difference between a traditional and Gluten Free Anzac Biscuit Traditional ANZAC biscuits are made with wheat flour, oats, butter, desiccated coconut, brown sugar, golden syrup, bicarb soda and water. As wheat flour and oats aren’t gluten-free, this version replaces them with a gluten-free flour blend and quinoa flakes. While the classic oat flavour isn’t as pronounced here, the combination of golden syrup, vanilla and quinoa still delivers a familiar, warm, caramel-like taste that closely reflects the original. Watch How to Make Gluten Free Anzac Biscuits FAQ Dough consistency The dough should feel moist and slightly buttery, holding together when pressed in your hands. It shouldn’t crumble or feel dry, but also shouldn’t be overly sticky or wet. What if the mixture is too dry? This can happen depending on the gluten-free flour blend used. Add 1 teaspoon of water at a time until the dough comes together and holds its shape. What if the mixture is too wet? If the dough feels too soft or sticky, add 1 teaspoon of gluten-free flour at a time until it becomes easier to roll and shape. Why does gluten-free flour vary so much? Gluten-free flour blends differ between brands and countries. Some absorb more liquid than others, which is why small adjustments may be needed. The goal is a dough that is moist, slightly oily, and holds together well. Bicarb soda not bubbling? When added to the hot butter and golden syrup, the bicarb soda should foam slightly. If it doesn’t, it may be out of date and won’t give the biscuits the right texture. Why did my biscuits spread too much? This can happen if the dough is too warm or too wet. Try chilling the dough briefly before baking or adding a small amount of extra flour. Why are my biscuits too thick or not spreading? Flattening is key. Make sure to press the dough to about 1cm thickness before baking. How should I store them? Store in an airtight container in a cool, dry place for up to 2–3 weeks. They will firm up slightly over time but remain chewy inside. Anzac Biscuits gluten-free More Gluten Free Sweet Treats Koulourakia: Greek Olive Oil Biscuits Cranberry and Pistachio Biscotti (Paximadia) Lemon and Blueberry Bundt Cake Carrot Cake Cookies All Desserts and Sweet Snacks Anzac Biscuits gluten-free Gluten-Free ANZAC Biscuits (Golden, Chewy & Dairy-Free Option) Makes: 20-24 biscuits Prep time: 10 minutes Cook time: 20 minutes INGREDIENTS Dry Ingredients: 300g plain all-purpose gluten-free flour (see note) 80g quinoa flakes 80g desiccated coconut Wet Ingredients: 150g butter (dairy-free butter optional) 80g golden syrup 80g brown sugar 1 teaspoon vanilla essence 1 teaspoon psyllium husk ½ teaspoon bicarb soda INSTRUCTIONS Prepare the oven Preheat oven to 170°C fan forced / 190°C conventional. Line two trays with baking paper. Combine dry ingredients In a large bowl, add the gluten-free flour, quinoa flakes, and desiccated coconut . Stir to combine. Make the wet mixture In a saucepan, add the butter, golden syrup, brown sugar, and vanilla. Stir over medium heat until the butter is melted. Add the bicarb soda and stir — once it begins to bubble, remove from heat then add the psyllium husk amd combine. Bring together Pour the wet mixture into the dry ingredients and mix until fully combined. Shape the biscuits Scoop or tablespoon the mixture, roll into balls, and place onto the tray. Flatten to 1cm thickness and approximately 6cm wide. Bake Bake for 20 minutes or until golden brown. NOTES Gluten-free flour variation All-purpose gluten-free flour varies between brands and countries. You may need slightly more or less depending on the blend. For best results, start with 280g and adjust up to 320–330g if needed. The dough should feel moist and slightly oily/buttery, but still hold its shape without being dry. Perfectly round biscuits For perfectly round ANZAC biscuits, place a round cookie cutter around each biscuit while still hot on the tray and gently swirl to shape the edges into a neat circle. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Anzac Biscuits gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

This Greek lemon garlic chicken and potatoes is a simple one-pan oven recipe made with olive oil, lemon juice, oregano, and garlic. Inspired by traditional Greek home cooking, it delivers bold Mediterranean flavour with minimal prep and everyday ingredients. Greek Lemon Garlic Chicken and Potatoes Story Behind the Recipe This is the kind of dish you’ll find on a Greek family table - chicken and potatoes baked together in lemon, olive oil, garlic, and oregano until everything is tender and golden. It’s simple, unfussy food that relies on good ingredients and time in the oven rather than complicated techniques. The juices collect in the tray, the potatoes soak up all that flavour, and the chicken stays beautifully moist, exactly how it’s meant to be. Helpful Tips & Tricks Use Greek oregano  if possible as it has a stronger, earthier flavour than regular dried oregano. Add a small amount of water or chicken stock  to the tray to prevent burning and help the potatoes cook evenly. Cut potatoes into medium wedges , not too thick, so they soften within the cooking time. Finish uncovered to allow the chicken to colour and the potatoes to lightly crisp. Optional Serving Tip Serve straight from the tray with parsley, crumbled feta, and warm bread to soak up the lemony pan juices. Other Chicken Recipes Lemon Garlic Chicken Noodle Bowl Creamy Tuscan Chicken and Rice Butter Chicken with Cashews More Chicken Recipes Here Greek Lemon Garlic Chicken and Potatoes all in one tray Lemon Garlic Chicken and Potatoes Serves 4 Prep Time: 10 minutes Cook Time: 50–60 minutes INGREDIENTS 8–10 large chicken wings 4 medium potatoes, peeled and cut into wedges (not too thick) ¼ cup extra-virgin olive oil, plus extra for drizzling ½ cup freshly squeezed lemon juice 1 tablespoon dried Greek oregano 6 garlic cloves, minced Sea salt and freshly ground black pepper ¼ cup water or chicken stock Optional to garnish: ¼ cup fresh parsley, finely chopped 150 g feta, crumbled (or dairy-free alternative) INSTRUCTIONS Preheat the Oven Preheat the oven to 180°C fan-forced (200°C conventional / 400°F). Line a large baking tray with baking paper. Make the Lemon Garlic Dressing In a bowl, combine the olive oil, lemon juice, garlic, and oregano. Whisk well until fully combined. Assemble the Tray Place the chicken wings and potato wedges onto the prepared tray. Season generously with sea salt and freshly ground black pepper. Pour the lemon garlic dressing over the chicken and potatoes, then massage well to ensure everything is evenly coated. Drizzle with extra olive oil and add the water or stock to the base of the tray. Bake Cover the tray with baking paper or foil and bake for 40 minutes. Remove the cover, rotate the tray for even cooking, and return to the oven for a further 20 minutes, or until the chicken is golden and the potatoes are tender. Serve Serve hot. Garnish with parsley, crumbled feta, and an extra squeeze of lemon juice if desired. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Greek Lemon Garlic Chicken and Potatoes Margaret Pahos @CreateCookShare

If there’s one dish that captures the heart of Greek comfort food, it’s Soutzoukakia - tender, spiced meatballs gently simmered in a cinnamon and cumin-laced tomato sauce. This recipe has been passed down through generations in Greek kitchens, and now, Mum and I have given it a gluten-free twist without losing any of its rich, nostalgic flavour. It’s bold, earthy, and perfect for cooler months — the kind of dish that fills the house with warmth and brings everyone running to the table. Whether served with rice, mashed potatoes, or crusty gluten-free bread, this is Greek home cooking at its most soul-satisfying. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Soutzoukakia Smyrneika (cooked on the stovetop and using cumin as the main spice) Soutzoukakia Smyrneika, also known as Smyrna meatballs, is a dish rich in history and flavour, brought to Greece by refugees from Smyrna (modern-day Izmir) in Asia Minor. Traditionally made with a mix of beef (and sometimes combined with pork), these oblong meatballs are flavoured with garlic, onion, and the all-important spice that defines them - cumin. In our version, Mum and I stay true to the soul of the dish, using pure beef mince and a generous dose of warming spices like cumin, cinnamon, and Greek oregano. We’ve adapted the recipe to be completely gluten-free, using gluten-free bread crumbs and flour, without sacrificing any of the hearty, comforting flavours we grew up with. Simmered in a rich, tomato-based sauce, these meatballs are tender, juicy, aromatic, and deeply satisfying, the kind of meal that brings everyone to the table and always delivers seconds. Whether you serve them with rice, mash, or just a hunk of gluten-free bread, Soutzoukakia is Greek comfort food at its finest. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Watch How to Make Them Helpful Tips for Perfect Soutzoukakia Use fresh garlic and onion  for the best flavour - grating or finely processing them helps the aromatics blend into the mince and keeps the meatballs juicy. Cumin is key!  It’s the signature spice of Soutzoukakia. Start with the recommended amount — too much can overpower the dish, so balance is essential. Gluten-free bread crumbs  made from pulsed gluten-free bread (not packaged crumbs) give the meatballs a light, tender texture. Let them soak into the meat mixture to help everything bind beautifully. Handle the meat gently.  Don’t overmix the mince or the meatballs can become dense. Mix until just combined and shape with damp hands. Lightly flour your meatballs  with gluten-free flour before frying as this helps them hold their shape and gives the sauce something to cling to. Fry, then simmer.  A quick pan-fry in olive oil seals the meatballs before they’re gently simmered in the tomato sauce. This adds depth of flavour and keeps them moist. Let the sauce reduce.  Give it time to thicken and infuse with the spices - the cinnamon, cumin and oregano will mellow and deepen beautifully. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) More Recipes using Beef Mince Chilli Con Carne Rice Bowls Juicy Baked Beef Kafta Moussaka Shepher's Pie Greek Beef Patties (Biftekia) Oven Baked Meatballs and Potatoes in a Tomato Sauce Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce)   Makes 18-20 (approx. 7cm x 3cm) Prep: 20 minutes Cook: 40-45 minutes Serves 6-8   Note: Halve the mixture to serve a family of 4   INGREDIENTS For the Soutzoukakia 1 kg beef mince 1 large onion, grated or finely processed 7 large garlic cloves, minced or finely processed 5 slices gluten-free bread, pulsed in a food processor into crumbs 2 teaspoons dried Greek oregano 1 teaspoon cumin 1 ½ teaspoons sea salt ½ teaspoon pepper 1 cup gluten-free plain flour (for coating) Olive oil (for frying)   For the Sauce 2 x 400 g canned crushed tomatoes 2 heaped tablespoons tomato paste 2 teaspoons dried Greek oregano 2 teaspoons sea salt ½ teaspoon pepper 1 teaspoon cinnamon 3 L boiling water (extra may be needed)   For Thickening (Optional) 1 teaspoon cornflour 2 tablespoons ice-cold water   INSTRUCTIONS 1. Prepare the Soutzoukakia: Pulse the gluten-free bread into fine crumbs using a food processor. Grate the onion and mince the garlic by hand or process them in the food processor. In a large bowl, combine the beef mince, breadcrumbs, onion, garlic, oregano, cumin, salt, and pepper. Mix until well combined. 2. Shape and Coat: Shape portions of the mixture into logs, about 7cm long and 3cm wide. Roll each meatball log in the gluten-free flour, shaking off excess and place them on a tray lined with baking paper. 3. Fry the Soutzoukakia: Heat olive oil in a deep, wide pan over medium-high heat. Lightly fry the meatballs, turning them to cook on three sides for about 2 minutes per side, or until lightly golden then set them aside. 4. Make the Sauce and Simmer: Remove most of the oil from the pan by scooping out with a spoon, leaving about a tablespoon in the pan. Return the meatballs to the pan. Add the crushed tomatoes, tomato paste, oregano, salt, pepper, cinnamon, and boiling water. Stir well. Bring to a boil, then cover and simmer over low heat for 15 minutes. 5. Thicken the Sauce (Optional): Remove or slightly tilt the lid to allow steam to escape. Increase the heat to high and boil for another 10 minutes to reduce the sauce (if there is not enough sauce then you can reduce the boiling time or add another ½ cup of boiling water). (Optional) Mix cornflour with ice-cold water to make a slurry. Stir it into the sauce and boil for another 2 minutes until thickened. 6. To Serve: Enjoy traditionally with STOVE TOP RICE , or with mashed potatoes, or gluten-free bread to soak up the sauce! Have you tried this recipe? Kindly leave a review below or share it with me at @createcookshare on social media   Instagram    Pinterest    Facebook    TikTok   YouTube Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Margaret Pahos @CreateCookShare

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