Briami is a wholesome Greek dish filled with vibrant vegetables like potatoes, eggplant, zucchini, and tomatoes. Roasted with oregano, garlic, and plenty of extra virgin olive oil, it becomes tender, flavourful, and deeply satisfying. Enjoy it as a main with feta and gluten-free bread or as a side with fish or lamb. Delicious hot or at room temperature, this simple dish brings the taste of Greece to your table. Let's get cooking! Greek Vegetable Bake with Olives and Feta gluten-free What is Briami? Briami is a traditional Greek, gluten-free, plant-based dish made by roasting fresh vegetables with extra virgin olive oil and herbs until tender and flavorful. This simple yet delicious recipe highlights the heart of Mediterranean eating—filling 80% of the plate with wholesome vegetables, a key principle in both Greek cuisine and Blue Zone longevity. Traditionally made in summer, Briami includes eggplant, zucchini, capsicum, onions, and tomatoes, slow-baked until caramelised and naturally sweet. It’s served with country-style bread to soak up the rich juices, deeply satisfying every bite. In some parts of Greece, it’s called Tourlou, meaning ‘all mixed up,’ while similar versions exist worldwide, like Ratatouille. No matter the name, this dish embodies the Mediterranean way of eating—simple, nourishing, and meant to be enjoyed with good company. Watch How to Make It Greek Vegetable Bake with Olives and Feta (Briami) Helpful Tips What size do I cut all the Vegetables? Make sure all pieces are roughly the same size. With the onion and tomatoes, I would slice them into half and then each half into wedges, and then the remaining vegetables into cubed pieces, approximately 3cm. They do not have to be perfect , just roughly cut. This ensures they will be cooked and ready at the same time and end up soft and sweet. Can I use other Vegetables ? Absolutely! I would encourage you to experiment and use different seasonal produce as the taste of the dish completely changes in flavour, depending on what vegetables you use. I would love you to first try my recipe and then why not experiment with other flavours and compare. One example is this combination: potatoes, leek, tomatoes, eggplant, carrot, parsnip, and parsley. Do I have to use so much extra virgin olive oil? Briami is under the category of 'vegetable centered Greek dishes' called LATHERA coming from the word "lathi" meaning oil. Without the oil, the dish will taste different and the vegetables will not soften and sweeten. In simple terms, yes, you need to use the whole amount of extra virgin olive oil. I would recommend using quality EVOO and preferably, first cold-pressed. Can I cover the vegetables with foil? It is preferred you cover the baking tin with baking paper, however, foil can still be used. It is important however NOT to fold in and enclose the baking tin as this will cause the vegetables to 'steam' rather than bake. Simply place the baking paper or foil over the top without tucking it in on the sides (view video). Greek Vegetable Bake with Olives and Feta gluten-free What to Serve with Briami Even though Briami is a main meal in itself, it is often served as a side dish as well. Here are a few ideas that pair perfectly with it. Stovetop Rice Quinoa Oven Baked Calamari Stuffed Baked Chicken Breast Roasted Boneless Leg of Lamb Easter-Style Greek Lamb Greek Vegetable Bake with Olives and Feta gluten-free Briami: Greek Vegetable Bake with Olives and Feta Serves 4 as a main - 8 as a side dish Prep: 10 minutes Cook: 1 hour 30 minutes Round baking tin approximately 35-40cm diameter or 30x30cm baking tin INGREDIENTS Vegetables: 3 large tomatoes, sliced into wedges 2 large potatoes, peeled and cubed 1 large brown onion, roughly chopped 1 large zucchini, cubed 1 large carrot, cubed 1 medium sweet potato, peeled and cubed 1 medium eggplant, cubed 1 medium red capsicum, seeded and chopped 6 large garlic cloves, minced 16 kalamata olives 200g Greek Feta, diced or crumbled (dairy-free optional) Seasoning: 1.5 tablespoons dried Greek oregano 1 tablespoon sea salt flakes 1 teaspoon pepper 1 heaped tablespoon of tomato paste 1 cup water ½ cup extra virgin olive oil (extra to drizzle after cooked) INSTRUCTIONS Preheat the Oven: Line a tray with baking paper and preheat the oven to 180°C fan-forced oven. Prepare the Vegetables: Cut all vegetables into equally sized pieces for even cooking. Transfer them to the baking tray along with the olives, but not the feta. Season and add the Sauce: Sprinkle the vegetables with sea salt, pepper, and oregano and drizzle the extra virgin olive oil. In a bowl, whisk together the tomato paste and water, then pour over the vegetables. Bake Until Tender: Cover with baking paper that has been wet (cover the tray with wet baking paper, pressing it gently over the vegetables to help lock in moisture and enhance their texture) and bake for 1 hour and 30 minutes, turning the tray halfway through for even cooking. Add Feta and Extra Olive Oil: Once cooked, remove from the oven and add the feta. Stir gently if desired or leave it on top. Drizzle with extra virgin olive oil. Serve and Enjoy: Pair with crusty bread, warm steamed rice, pasta, or a protein of your choice. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Vegetable Bake with Olives and Feta gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

All the flavours of a traditional Greek Moussaka with half the work and ready in half the time. Sounds good? It sure does! Get ready for the best and tastiest MOUSSAKA SHEPHERD'S PIE you'll eat. Sometimes you want to cook something specific but the thought of making a mess in the kitchen and needing to spend a long time preping can be a turn off. Moussaka can sometimes feel like its one of those meals. Traditionally Moussaka is layers of eggplant, potato, a rich spicy meat sauce topped with a creamy béchamel sauce. Each layer and ingredient needs to be separately cooked and then put together. It is my favourite Greek recipe but I don't make it often as it takes so long to bring together. If you were to ask my husband what he loves me to cook for him, he always says "my wife's moussaka!" He is obsessed with my Moussaka and I feel bad that I don't make it often enough for him. And so I had to find a quick, tasty and easy way to make it so it can be made during the weekday as well as the weekend. Here enters my MOUSSAKA SHEPHERD'S PIE. Moussaka to Greeks is what Shepherd's Pie is to the Irish and what Cottage Pie is to the Americans. A warm, hearty meal in one that needs no side dish. It is perfect on its own. Well, I guess you can add some feta and olives on the side... after all, it's a Greek meal! Easy Steps to Cooking this Moussaka Shepherd's Pie Boil the potatoes and then mash them. Add to the pot the eggplant and cook till tender. Add the mince and brown. Add all the ingredients together. Cook and combine well. Top with the potato mash. Bake. Violá Super simple. Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Moussaka Shepherd's Pie Serves 4-6 Prep 30 Cook 40 Casserole 30cm diameter INGREDIENTS Meat Filling: 2 large eggplant, diced into 2cm pieces 1 kg combined lamb and beef mince 1 large brown onion, diced 1 cup diced tomatoes (400g canned) 3 tbs extra virgin olive oil 2 tbs tomato paste 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp dried oregano ½ cup fresh parsley, chopped 1 cup basil leaves, chopped ½ cup water Sea salt and pepper Potato Topping: 1kg Desiree Potatoes (red skin), peeled and diced into 3cm pieces 2 tbs butter* (approx. 50g) plus extra ½ cup milk of choice* ½ tsp ground nutmeg 2 tbs parmesan cheese Sea salt and pepper * Dairy Free alternative can be used with the same result INSTRUCTIONS 1. Boil potatoes for 15 minutes. Once cooked, drain, and using a potato masher or fork, mash. Add milk, butter, nutmeg, salt and pepper while the potato is still warm. The butter will melt as soon as it is combined with the hot potatoes. Cover and set aside. 2. Add to the casserole pot oil, onion, and eggplant. Season well with sea salt and pepper. Fry over medium heat until eggplant is well cooked stirring occasionally. Remove from heat and empty the eggplant into a bowl. 3. Add to the same pot the mince and season well with sea salt and pepper. Cook over high heat until brown. 4. Add back into the pot the eggplant mixture, diced tomatoes, tomato paste, water, flour, seasoning, and herbs (all meat-filling ingredients). Cook for 10 minutes. Taste for seasoning. 5. Spread the potato mixture over the top of the meat-filling mixture. Grate about 2 tbs of parmesan cheese over the top and some dollops of butter. Season more if required. 6. Bake in preheated oven 190C fan forced for 35-40 minutes. After the first 15 minutes, turn the baking dish around to evenly bake. 7. Serve hot with olives and diced pieces of feta.

Can anyone resist the creamy, garlicky goodness of a fresh cucumber and yoghurt dip? My homemade Traditional Greek Tzatziki is the ultimate Mediterranean sidekick - perfect with everything from gluten-free crackers and veggie sticks to grilled meats, gyros, or even drizzled over a fresh salad. It’s thick, creamy, high in protein, and bursting with flavour. Once you make it from scratch, you'll never buy store-bought again! So easy, so delicious, and so versatile. Let’s dive in! Traditional Greek Tzatziki Growing up, tzatziki was always on the table at family gatherings. My mother swore by using quality Greek yoghurt and freshly grated cucumber (with the skin on!) for the perfect thick consistency. I still make it the same way today, and every bite takes me right back to those lively, laughter-filled meals. Once you make it from scratch, you'll see why store-bought just doesn’t compare! Traditional Greek Tzatziki What to serve with Tzatziki As a Sauce for Meats:  Tzatziki pairs beautifully with all kinds of proteins. It’s a classic addition to gyros, but it’s equally amazing with grilled chicken, steamed fish, or roasted lamb. Make my Lamb Leg Roast Klefiko Style OR my Lamb Steaks with Eggplant and Potatoes . With Vegetables:  Dip raw, grilled, or roasted veggies into it for a refreshing bite. With Chips and Gluten-Free Pita Bread:  Use it as a dip for chips, bread, crackers, or pita wedges. With Falafel or Meatballs:  Serve alongside falafel, meatballs, or fritters for a tasty, creamy complement. In Sandwiches and Wraps:  Spread it on sandwiches, wraps, burgers, or even toast—especially with a sprinkle of feta on top! With Baked Veggies:  It’s fantastic with baked potatoes, zucchini, Brussels sprouts, and carrots. As a Salad Dressing:  If you don’t strain the cucumber too much, the tzatziki becomes a thinner sauce perfect for drizzling over salads. Watch How to Make It Traditional Greek Tzatziki Traditional Greek Tzatziki Serves 12 Makes 600g INGREDIENTS 500g Greek whole milk yogurt (optional for dairy-free Greek yogurt) 3-4 large garlic cloves, minced or finely grated 2 Lebanese cucumbers with the skin on, grated ¼ cup fresh mint, finely chopped ¼ cup fresh dill, finely chopped 2 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar INSTRUCTIONS Prepare the Cucumber:  Start by grating the cucumber into a bowl using a large-hole grater. Place the grated cucumber in a fine mesh sieve, kitchen cloth, heavy napkin, nut milk bag, or simply between the palms of your hands, and squeeze out as much liquid as possible to avoid watering down your tzatziki. Mix the Ingredients:  In a large bowl, combine the Greek yogurt, drained cucumber, minced garlic, fresh mint, and dill, extra virgin olive oil, and white wine vinegar. Mix well until all ingredients are fully incorporated. Let It Rest:  For best results, let the tzatziki rest in the fridge for an hour. This allows the flavours to meld together beautifully, though this step is optional if you’re in a rush. Serve:  Serve your chilled tzatziki with vegetables, pita bread, or alongside any main dish like roasted lamb, grilled chicken, souvlaki or steamed fish. Optional Garnish: Drizzle with extra virgin olive oil and sprinkle with toasted sesame seeds for a visually stunning finish that adds additional flavour. This easy-to-make tzatziki is the perfect way to bring a taste of the Mediterranean to your table. Whether you’re using it as a dip, a sauce, or a spread, it’s sure to be a hit! 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   Traditional Greek Tzatziki Margaret Pahos @CreateCookShare

A tangy yet sweet glaze with a hint of holiday spices is exactly what this Easy and Delicious Christmas Ham will taste like. This is the recipe you want to have handy when you know you'll be busy on Christmas Day but you want to make sure your ham turns out perfect with minimal effort. This recipe is literally mixing up a few ingredients, peeling off the ham skin, and then basting. Three simple steps to the most perfect Christmas Ham you will make and serve. And by the way, this recipe is refined sugar-free which means more ham on our plate! It’s a win-win! Helpful Tips Picnic Ham rather than Leg Ham I actually used a picnic ham this time round which is part of the foreleg, not a back leg to see whether the recipe also works, and yes it does! I actually found it carved easier too so don’t be shy to use this part as your “Christmas Ham” Serve it with... I love to serve this ham with a creamy or tangy potato salad and pan-fried green beans. It makes a wonderful Christmas Day meal and it is light and fresh. Leftovers? If you have leftover ham, why not freeze it in slices? Just make sure you use a zip seal bag that is air-tight so it doesn’t dry out the ham. Scoring I choose to score the ham fat in parallel lines over a diamond pattern because a) I prefer the look of the ham this way, and b) it is easier to slice because it keeps the fat intact with the slice you are cutting. Decorate Decorate your ham as you choose. I have tied a ribbon around and added sage leaves from my garden. You could add rosemary and even a few small twigs and leaves from your fresh Christmas tree if you have one in the garden. Anything goes! Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Easy Christmas Ham Serves 10+ Prep 10 minutes Cook 1 hour 40 minutes Ham: 2-2.5kg half leg of ham or picnic ham 2 carrots, sliced in half 2 celery sticks, remove strings 2 large onions, sliced into rings Glaze: 200ml maple syrup 2 tbsp red wine vinegar 2 tbs wholegrain mustard 1.5 tsp ground cinnamon 1 tsp ground cloves Zest of 1 orange 1. Preheat oven to 160C fan forced. 2. Run a sharp knife down the skin of the ham and using your fingers and running them back and forth, remove the skin, leaving the fat intact. Then again, using a sharp knife, score the fat either in a diamond pattern or in parallel lines. 3. Place a sheet of baking paper in the baking tray. Spread evenly the vegetables and then place the ham over the top (cover the knuckle with foil to prevent it from burning). Set aside to make the glaze. 4. In a bowl combine the glaze ingredients and whisk. 5. Brush 1/3 of the glaze all over the ham and place on a baking sheet and then foil over the top. Tuck in so no steam evaporates. Bake for 45 minutes (2kg ham) to 1 hour (2.5kg ham). 6. Remove baking paper and foil and baste ham with glaze. Bake uncovered for 20 minutes. Baste a second time and bake for a further 20 minutes. Baste a third time and bake for a final 20 minutes. 7. Remove from oven and allow to cool slightly before carving. Delicious Option: You can add the pan drippings and vegetables to a food processor with any remaining glaze and process until it is a paste. This makes a delicious “condiment”.

Updated Recipe with Step-by-step Video. Click link here 👇🏼 BAKED FETA & OLIVES WITH CRUSTY GLUTEN-FREE BAGUETTE Greek feta baked to perfection with herbs, olives, semi-sundried tomatoes and extra virgin olive oil. Serve with fresh bread or crusty mini-baguette slices and it's an appetiser everyone will dig into! I don't know about you but feta is my all-time favourite cheese. I could crumble it over eggs, add it to a frittata and I would go as far as just taking a bite out of a block! I'm embarrassed to say it and I know that sounds ridiculous but that just proves how much I love it. Kali Orexi, Margaret x Baked Feta with Olives INGREDIENTS 150g block feta 1 cup pitted olives 2 cloves garlic, crushed 1/2 cup semi-sundried tomatoes 1/4 cup extra virgin olive oil 1/2 teaspoon oregano 1/4 teaspoon thyme 1/4 tsp dried rosemary freshly ground pepper INSTRUCTIONS Begin by preheating the oven to 180C fan-forced. Add feta to the baking dish and sprinkle the herbs. Add olives and semi-sundried tomatoes around the feta. In a small dish combine EVOO crushed garlic, oregano, thyme and pepper. Pour the mixture over all the ingredients. Bake for 15 minutes. Serve immediately - must be eaten warm. Garnish with finely chopped parsley and serve with crusty bread or crusty mini-baguette slices. Optional to add chilli flakes for an extra kick!

Olive and Halloumi Pinwheels are the ultimate crowd-pleaser—crispy, cheesy, and full of Mediterranean flair! With a swirl of salty olive paste, gooey halloumi, and sharp cheddar all wrapped in golden, flaky puff pastry, these gluten-free delights come together in no time. Whether you’re hosting friends or want an easy snack, they’re proof that simple ingredients can create unforgettable bites. Let's start cooking! Olive and Halloumi Pinwheels, gluten-free This Olive and Halloumi Pinwheels recipe came together during one of those “what’s in the fridge” moments. A jar of olive paste, a block of halloumi, and some trusty puff pastry turned into a cheesy, savory masterpiece. The combination of salty, tangy, and buttery flavors was too good not to share, and the best part? It’s gluten-free, easy to make, and a guaranteed hit for any occasion! Watch How to Make It Why you'll love these Olive and Halloumi Pinwheels Simplicity Meets Sophistication:  The beauty of these pinwheels lies in their simplicity. With just a handful of quality ingredients, you can effortlessly create a sophisticated appetizer that looks and tastes like a work of culinary art. Crowd-Pleasing Appetizer:  Whether you're entertaining guests or simply treating yourself, these pinwheels are guaranteed to be a hit. The harmonious blend of savory and briny notes appeals to a wide range of palates, making them an excellent choice for any gathering. Easy to Make, Hard to Resist:  No need to be a master chef to whip up these delights. The straightforward preparation process ensures that you can create an impressive dish without spending hours in the kitchen, allowing you to enjoy the fruits of your labor sooner rather than later. Versatile Delight for any Meal of the Day:  These pinwheels are not limited to just appetizers. They make a fantastic addition to brunch, a savory snack, or even a unique side dish. Their versatility ensures that you can savor their goodness at any time of day. Olive and Halloumi Pinwheels, gluten-free Other Recipes you'll Love Spinach and Feta Pinwheels Caribbean Spice Chicken Wings Zucchini, Basil and Feta Fritters PastryLess Spanakopita Baked Feta with Olives Olive and Halloumi Pinwheels, gluten-free Olive and Halloumi Pinwheels, gluten-free   Makes 26-32 Prep Time: 10 minutes Cook Time: 20 minutes   INGREDIENTS   4 sheets frozen puff pastry, thawed (I use gluten-free Simply Wize) 4 tablespoons olive paste (store-bought) 200g halloumi, finely grated 100g cheddar cheese, grated ½ cup basil leaves for serving   INSTRUCTIONS   1. Preheat oven: Preheat the oven to 210°C fan forced and line 2 baking trays with baking paper. 2. Spread and Roll: Place the puff pastry sheet onto a flat surface and spread the olive paste over the pastry, leaving a small border at the top edge. Sprinkle a quarter of the halloumi and cheddar cheese over the top. 3. Roll, Slice and Brush: Roll the puff pastry into a tight spiral log and seal the edge by pressing it gently. Slice the log into 2cm thick pinwheels, place them spread out onto the baking tray and brush with the egg wash.  4. Bake and serve: Place into the preheated oven for 20 minutes or until they are golden and puffed up. Allow pinwheels to cool for 10 minutes before serving. Place onto platter, serve alongside fresh basil leaves and enjoy.   Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Olive and Halloumi Pinwheels, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

A Bagel Brunch Board is a wonderful way to bring friends and family together, especially during the festive or holiday season. A variety of spreads, cheeses, meats, fruits and vegetables, and a couple of special toppings, makes this irresistible. Let's begin! Why Create a Bagel Brunch Board? The Gluten-Free Festive Bagel Brunch Board is irresistible for several reasons, enticing both the eyes and taste buds. Here's why this spread is sure to captivate and satisfy: Visual Allure: The presentation of the brunch board is a feast for the eyes. The vibrant colors of fresh vegetables, the rich hues of smoked salmon, and the array of sweet toppings create a visually stunning display. The appeal is not just in the taste but also in the artful arrangement, making it irresistible from the moment guests lay eyes on it. Interactive and Customizable: The interactive nature of the brunch board, with its mix-and-match toppings and customizable options, adds an element of excitement. Guests have the freedom to create their perfect bites, fostering a sense of engagement and making the experience even more appealing. Communal and Sharing Experience: The communal nature of the brunch board promotes sharing and socializing. Guests gather around the spread, creating a shared experience as they discuss their favourite combinations and discover new flavours together. This communal aspect enhances the overall enjoyment and makes the brunch board irresistibly inviting. This Bagel Brunch Board truly has something special for everyone. I have outlined below all that I have included with extra options or alternatives, but the greatest part of a brunch board like this is that you can tailor it to your likes and dislikes. Make it your own! Other Brunch Ideas Ratatouille Shakshuka Baked Mexican Frittata Eggs in a Bagel Hole Nutella Stuffed French Toast Other Brunch Ideas Festive Bagel Brunch Board, gluten-free Serves 12   Garlic and Thyme Mushrooms: 2 punnets mushrooms of choice, sliced thick (I used shitake and white button) 1 tablespoon butter 2 large garlic cloves, minced 1 teaspoon dry thyme Parsley leaves   Add to a hot pan all the ingredients, and cook for 4-5 minutes, stirring every minute until all liquid has been absorbed and mushrooms are lightly golden.   Bagels: 2 x Gluten Freedom Classic Sourdough Bagels 1 x Gluten Freedom Everything Sourdough Bagels   Spread: Smashed Avocado Spread Pesto (basil and / or sundried tomato) Chives and Cream Cheese Spread or Cheese and Spinach dip Nutella Nut Butter Berry Jam (strawberry or raspberry) Honey   Protein: Boiled eggs, sliced Prosciutto, thinly sliced Bacon, oven-baked till crispy Salmon, sliced (Optional salami sticks)   Dairy: Feta or goat cheese, topped with extra virgin olive oil, dill, capers, and sesame seeds Choice of Jarlsberg, gouda, or aged cheddar cheese, sliced (Optional Blue cheese or Brie)   Vegetables: Lebanese cucumbers, sliced Ripe tomatoes, sliced Red onion, sliced Rocket leaves Basil leaves (Optional carrot sticks)   Fruit: Berries of choice Banana Kiwi fruit or Pineapple Avocado Wedges Lemon wedges (Optional grapes) Recipe and Photography Margaret Pahos @CreateCookShare

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 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, gluten-free Seaweed Snack Sheets, crushed (or seaweed flakes) Sushi Pickled Ginger *Okonomiyaki Sauce: 4 tablespoons tomato sauce, gluten-free 2 tablespoons oyster sauce, gluten-free (I used Chang's as their sauces range is gluten-free) 1 tablespoon tamari soy sauce, gluten-free 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. (if too thick, add some water) 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

Give this delicious Sweet and Sour Chicken Tray Bake with pineapple a try – it's incredibly tasty and simple to prepare! You won't be stuck in the kitchen for long, yet the outcome is undeniably delicious. The balance of the sweet and sour sauce complements the tender chicken and crunchy vegetables perfectly. Moreover, it's both gluten-free and dairy-free. Enjoy it by itself or alongside some steamed rice, a sprinkle of sesame seeds, and you're good to go. Let's get started! This Asian-Inspired Tray Bake is one of my personal favourites. It's slightly sticky, slightly sweet and slightly sour, and just a little bit of everything all in one. The Challenge! Finding gluten-free options for sweet and sour chicken at restaurants can be quite a challenge, so I decided to create a solution for us to savor. Not only does this homemade version provide a gluten-free alternative, but it's also a healthier and more flavorful option compared to takeout. By opting for baking instead of frying, the unique flavors of the dish really shine through. While it might not stick to tradition, this sweet and sour chicken is undeniably delicious, making it a fantastic choice for families, health-conscious individuals, and those in need of a quick dinner fix. Its unconventional approach doesn't compromise on taste, but it still tastes delicious and has something for everyone to enjoy. Watch How to Make It Why you'll love this Sweet and Sour Chicken Tray Bake Quick and Easy: With just 10 minutes of prep and 20 minutes of cooking time, it's a hassle-free recipe perfect for those busy days. Gluten-Free: A great option for those seeking gluten-free meals, ensuring everyone can enjoy a delicious dinner without worries. Healthy Twist: Baking instead of frying not only makes it a healthier choice but also allows the flavors to stand out, creating a tasty and wholesome meal. Deliciously Balanced Sauce: The sweet and sour sauce, crafted with pineapple juice, Tamari soy sauce, apple cider vinegar, honey, and tomato paste, strikes the perfect balance of flavors. Family-Friendly: With its crowd-pleasing taste and easy preparation, it's a fantastic option for family dinners or when you need a quick yet satisfying meal. Helpful Tips Preparation Efficiency: To streamline the cooking process, ensure all ingredients are chopped and ready before starting. This makes assembling the tray bake quicker. Uniform Size: Dice chicken into uniform sizes to ensure even cooking. Slice the baby bok choy in half so that it does not overcook, and keep the broccoli, capsicum, and onions the same sizes to ensure even cooking. All diced pieces are approximately 4cm diced. Distribution of Sauce: When drizzling the sauce over the chicken and vegetables, aim for 2/3 of the sauce to cover the chicken and only 1/3 to cover the vegetables. Less sauce allows the vegetables to crisp up. Adjust Baking Time: If you prefer crispier vegetables or a more caramelized finish, you can adjust the baking time accordingly. Keep an eye on the oven to prevent overcooking. Meal Prepping This Sweet and Sour Chicken Tray Bake is a fantastic choice for meal prep for several reasons: Efficiency: The recipe is designed for simplicity with just 10-15 minutes of prep, making it convenient to prepare in bulk for multiple meals. Batch Cooking: You can easily scale up the quantities to prepare larger portions, ensuring you have several ready-made meals for the week. Easy Reheating: Baked dishes often reheat well without compromising flavor or texture, making it a practical option for leftovers. Freezer-Friendly: The components of this dish, including the sweet and sour sauce, chicken, and vegetables, are suitable for freezing. You can portion them into containers for future use, saving time on busy days. Reduced Cleanup: Using a single tray for baking minimizes the number of dishes, making cleanup a breeze and saving valuable time during meal prep sessions. What to serve with this Sweet and Sour Chicken Stovetop Rice Quinoa Cauliflower with Sweet Thai Seasoned Sauce Other Asian-Inspired Recipes Spring Roll Salad with Peanut Dressing Asian Marinated Beef Bowl Butter Chicken with Cashews 15-minute Satay Chicken Thai Basil Chicken Sweet and Sour Chicken Tray Bake, gluten-free   Serves 4 Prep 10 Cook 25 INGREDIENTS  Chicken and Vegetables: 4 large (6 small) chicken thigh fillets, diced into 4cm cubed 1 large brown onion, diced into large chunks 1 red capsicum, diced into large chunks 1 broccoli, cut into florets 4 baby Bok choy, sliced in half 430g can pineapple chunks in juice, drained (juice kept for sauce) 2 tablespoons olive oil 1 teaspoon sea salt ½ teaspoon pepper   Sweet and Sour Sauce: 160ml (2/3 cup) pineapple juice from canned pineapple 2 tablespoons Tamari Soy Sauce 2 tablespoons light olive oil 2 tablespoons apple cider vinegar 2 heaped tablespoons of honey 1 tablespoon tomato paste 1 tablespoon arrowroot starch or corn flour Garnish: Sesame seeds Green onions, thinly sliced   Optional to serve with: Stovetop Rice Quinoa Cauliflower Rice Vermicelli Noodles On it's own INSTRUCTIONS  1. Prepare the sauce:  In a small pot add the pineapple juice and apple cider vinegar along with the arrowroot or corn flour. Whisk to make a slurry and once combined add all the remaining ingredients, including Tamari, olive oil, tomato paste, and honey. Place onto high heat and bring to a boil. Once it starts to thicken, remove from the heat and set aside. 2. Preheat the oven:  Preheat the oven to 220°C fan forced / 240°C conventional oven / 374°F and line a large tray with baking paper. 3. Prepare the chicken:  Spread the diced chicken onto one side of the baking tray, drizzle over a tablespoon of olive oil, and season with salt and pepper. Place into the oven for 5 minutes and in the meantime dice and slice the vegetables. 4. Prepare the vegetables:  Slice and dice all the vegetables and add them to the tray with the chicken. Drizzle a tablespoon of olive oil over the vegetables and season with sea salt and pepper. Pour the sweet and sour sauce over the chicken and vegetables, and gently toss to combine. 5. Bake:  Place the tray back into the oven and bake for a further 20 minutes or until the chicken is cooked and the vegetables begin to colour. 6. Serve:  Once cooked, divide between bowls and top with sesame seeds and/or green onions. Serve on its own or with your favourite side.   OPTIONAL Whilst the chicken and vegetables are baking, it is the ideal time to prepare either the: 1.     stovetop rice 2.     quinoa 3.     cauliflower rice 4.     rice vermicelli noodles.   To cook the rice vermicelli noodles , place them in a bowl of boiling water, and cover for 5 minutes. Then drain and drizzle with sesame oil. They’re ready to serve alongside the Sweet and Sour Tray Bake. 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 Recipe and Photography Margaret Pahos @CreateCookShare

This Creamy Mushroom Pasta is filled with chunky mushrooms and is the perfect hearty comfort food when running low on time and you need a quick vegetarian dinner. Not only is it gluten-free, but it's also silky, creamy, can be made dairy-free, and is the perfect pasta dinner. Watch my video below on how easy and quick it is to cook. Why do I love to pair Pasta and Mushrooms? Mushrooms are known for their great taste and wonderful health benefits. Not only are they packed with so many vitamins and minerals, they are a delicious addition to any meal, especially as they are a nutritionally dense vegetable. They're a good source of vitamin D, which is important for bone health and immunity, an excellent source of Zinc, and a rich source of Potassium. But most importantly, Mushrooms have an anti-inflammatory effect on the body which is a huge benefit to most people with gut and auto-immune health issues. Watch How to Make It Helpful Tips What type of Mushrooms should I use? Any of your favourite mushrooms can be added to this recipe. I have used portobello, white cup, and chestnut/brown mushrooms. Oyster, shiitake, and king oyster mushrooms are a wonderful addition as well. Washing Mushrooms It's very important that any mushrooms used are dry and not wet. To clean, use a damp towel to remove any dirt and wipe clean. If you wash them, mushrooms are like a sponge and they absorb the water, creating a texture that, when cooked, you do not want. Slicing Mushrooms Do not slice the mushrooms thin as they will shrivel down to nothing whilst cooking. Make it DAIRY-FREE! Both double cream and vegan cream make for a creamy and delicious option. Gluten-Free Pasta Please do not cook gluten-free pasta the whole time that is suggested on the packet instructions. Make sure it is cooked only 3/4 (three-quarters) of the way as once the pasta is added to the sauce, it continues to cook. Storing and Meal Prep I always make a double batch of this Creamy Mushroom Pasta as we love leftovers and it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers and heat in the microwave. Other Pasta Recipes Minestrone Soup with Butter Beans Greek Hearty Beef Stew with Pasta One Pot Creamy Lasagna Basil and Zucchini Pesto Pasta All other Pasta, Rice and Gluten-Free Grains Recipes Creamy Mushroom Pasta, gluten-free Serves 4 Prep 10 minutes Cook 15 minutes INGREDIENTS 500g tagliatelle or fettuccini pasta, gluten-free 800g mixed mushrooms, sliced (portobello, white cup, chestnut/brown) 500ml (2 cups) double cream, dairy-free optional 20g (½ cup) chives, chopped 1 large brown onion, finely diced 4 large garlic cloves, thinly sliced 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar Generous amount of sea salt and cracked pepper Parmesan cheese, finely grated (dairy-free optional) INSTRUCTIONS 1. Bring a large pot of salted water to boil, to cook the pasta, and in the meantime slice and chop all the ingredients. Once the water is boiling, place the pasta into the pot and cook until al dente. Do not overcook the pasta as it will continue to cook when placed into the creamy sauce. 2. Place the oil into a wide non-stick pan and sauté the onion until soft, then add the garlic and all three types of mushrooms. Season with sea salt and pepper. Cook for 2 minutes, stirring often, and then pour in the double cream and balsamic vinegar. Bring to a boil. 3. Next add in the pasta and 1/2 cup pasta water. Give that stir and allow to simmer for 3 minutes. 4. Remove from heat, top with the chives and more cracked pepper. Divide between 4 bowls, top with parmesan cheese and serve. MEAL PREP MEAL Allow to cool and divide between 4 microwave-safe containers. Optional to top with parmesan cheese. Store in refrigerator for up to a week. To heat, microwave for 2-3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube