When I crave takeout, I always turn to this 20-minute gluten-free Satay Chicken recipe. It's a delicious and simple alternative that combines peanut sauce, coconut milk, and curry paste in a way that's irresistibly tasty. You'll find yourself going back for seconds! This dish can easily replace your Friday night takeout, impress your weekend guests, serve as a romantic dinner for two, and even become a staple in your weekly meal prep due to its versatility. Let me guide you through the steps to make it! What is Chicken Satay? Chicken Satay is considered a national dish in Indonesia and is a popular Southeast Asian street food. Traditionally, the chicken is marinated and skewered, then grilled and served topped with a spicy peanut sauce. My recipe is in no way authentic, but it embodies the flavours, cooks in a fraction of the time, and is gluten-free. Watch How to Make It Why You'll LOVE this Recipe Cooks in 15 minutes It's cooked all in one pot The satay sauce is sugar-free (depending on which red curry paste you use) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Storing and Meal Prepping Perfect for Meal Prep: Satay Chicken holds up well for meal prep, maintaining its rich flavors even after reheating. Storage Instructions: Allow the chicken to cool completely before dividing into 4-5 microwave-safe containers. Pair with steamed jasmine or basmati rice, or healthier options like quinoa or cauliflower rice. Add steamed vegetables (e.g., broccoli, green beans, carrots) to round out the meal. Refrigeration: Store in the refrigerator for up to 5 days. Reheating Instructions: Microwave each portion for 3-4 minutes until hot. Garnish Suggestions: Keep garnishes (crushed peanuts, chili, coriander) in separate containers. Add garnishes after reheating to maintain freshness. Flavour Tip: Squeeze fresh lime juice just before serving to brighten the flavors and enhance the overall taste. Here is my STOVETOP RICE recipe to pair it with the Satay Chicken. Other Chicken Recipes Creamy Chicken Curry Noodles Butter Chicken with Cashews 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 20-minute Gluten Free Satay Chicken Serves 4 Prep: 5 minutes Cook: 15 minutes INGREDIENTS Satay Chicken: 800g chicken thigh fillets, diced into bite-size pieces 400g can of coconut cream 5 tablespoons peanut butter, crunchy or smooth 3-4 tablespoons red curry paste, gluten-free (depending on how spicy you would like it) 1 large brown onion, roughly chopped Salt and pepper Options to garnish: Fresh long red chilli, thinly sliced Crushed peanuts Coriander leaves Fresh lime juice INSTRUCTIONS Sauté the Curry Paste: In a large non-stick frying pan, heat over medium. Add the red curry paste and sauté for about 1 minute, allowing the flavors to bloom and become fragrant. Cook the Chicken: Add the diced chicken to the pan, stirring to coat it evenly with the curry paste. Cook for 5 minutes, turning occasionally to ensure even browning. Add the chopped onion and continue cooking for another minute until softened. Incorporate the Peanut Butter and Coconut Cream: Stir in the peanut butter, ensuring it melts into the chicken and creates a thick coating. Pour in the coconut cream and stir to fully combine. Season with salt and pepper to taste. Simmer and Cook Through: Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pan and cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened. Serve and Garnish: Serve the satay chicken with steamed vegetables or fluffy rice. Garnish with thinly sliced red chili, crushed peanuts, coriander leaves, and a generous squeeze of fresh lime juice for an extra burst of flavour. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Get ready to be obsessed with this Bagel Seasoning Salmon Bowl. You only need 3 ingredients to make this deliciously flaky salmon, topped with bagel seasoning, the highlight of the dish. It's served with a homemade creamy sriracha mayonnaise, diced cucumber, avocado, and fluffy rice. Additionally, I've included instructions for cooking the salmon in both the oven and air fryer, making it a perfect choice for a speedy dinner or meal prep. Time to start cooking! 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 Cucumber Noodle Salad with Sichuan Dressing Roasted Cauliflower with Sweet Thai Sauce Greek Salad Spicy Butter Barbecued Corn Other Salmon and Seafood Recipes Honey Mustard Salmon and Vegetable Tray Bake Salmon with Gnocchi in a Creamy Tomato Sauce Salmon and Bruschetta Salad Baked Salmon with Peas and Butter Beans Lemon and Garlic Butter Fish Bagel Seasoning Salmon Bowl, gluten-free Serves 4 Prep: 5 minutes Cook: Oven 15 minutes OR Air Fryer 8-10 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

This Gnocchi and Salmon Bake is the best kind of comfort food because it's healthy, tasty, creamy, and gluten-free. Imagine soft tender pillows of gnocchi, succulent flaky salmon, and semi-sundried tomatoes enveloped in a full-flavoured creamy sauce. It's quick, easy, and cooked in 20 minutes. Come make this delicious dish with me! Why you need to make this Gnocchi and Salmon Bake? Simple ingredients are used, most of which you probably have at home already. Minimal prep is required and it is cooked in 20 minutes. It's a great option for a weeknight meal as it's quick and easy. You can make it DAIRY-FREE by using the recommended alternatives. Tastes like something you would order in a restaurant at a fraction of the price. Leftovers make for a great lunch the following day. It combines all food groups and is a nutritious meal. Watch How to Make It More Gnocchi or Salmon Recipes Salmon with Bruscetta Salad Salmon with Summer Vegetables Crispy Gnocchi Tray Bake with Bocconcini Gnocchi and Salmon Bake Prep 15 minutes Cook 20 minutes INGREDIENTS Gnocchi and Salmon: 450g salmon fillets, skin removed 500g shelf-stable gnocchi (gluten-free) 200g broccolini, chopped into thirds 100g baby spinach 100g (½ cup) semi-sundried tomato strips 2 tablespoons extra virgin olive oil Zest 1 large lemon 1 bunch (¼ cup) chives, chopped Generous seasoning of salt and pepper White sauce: 200ml dry white wine 300ml fresh cream (OR coconut milk/soy milk/almond milk for dairy-free) 200ml vegetable stock 40g (3 tablespoons) corn flour /starch 120g (1 cup) grated parmesan cheese (or dairy-free equivalent) Generous seasoning of salt and pepper INSTRUCTIONS 1. Preheat oven to 190°C fan forced / 210°C conventional oven / 415°F and arrange a baking dish 30x20cm or circular 30cm in diameter. 2. Bring a pot of water to a boil. Place into it the broccolini and cook for 2 minutes. Remove and refresh with cold water. 3. In the same pot of boiling water add the gnocchi. As they start to rise to the surface, scoop them out and set them aside. 4. In the same pot of boiling water add the fillets of salmon. Cook until the salmon is opaque (approximately 1 minute) and remove. Once slightly cooled, flake into chunky pieces. 5. Brush the baking dish with olive oil and add the gnocchi, salmon, and broccolini. Next top it with the semi sundried tomatoes, baby spinach, lemon zest, and season with sea salt and pepper. Gently toss to combine. 6. In a saucepan add the white wine, vegetable stock, cream (or dairy-free milk), corn flour, and season well. Gently combine with a whisk until the cornflour has dissolved. Place onto the stovetop and bring to boil whilst continuously stirring and making sure you get into the corners of the saucepan. Stir until the sauce begins to thicken and gently bubble, then remove from heat and stir through the parmesan cheese. 7. Pour over the salmon and gnocchi and very gently combine. 8. Bake for 20 minutes or until bubbling and golden. Scatter chives over the top and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Indulge in the bold, aromatic flavors of this Za'atar Ravioli Pasta Salad, a dish that’s perfect as a main course, side, or even meal-prep option. Imagine tender gluten-free ravioli tossed with a vibrant blend of Middle Eastern spices, all coated in a zesty za'atar, olive oil, and lemon dressing. It's comfort food with a twist—light, flavorful, and ready in less than 20 minutes. Whether you're looking for a quick weeknight meal or a crowd-pleasing dish, this one-bowl wonder promises to satisfy every foodie craving. Let’s get cooking 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

Prepare to be captivated by the perfect fusion of Mediterranean and French flavors in this Ratatouille Shakshuka. Picture vibrant, garden-fresh vegetables simmering in a rich tomato sauce, topped with perfectly poached eggs. The hearty sweetness of summer vegetables melds beautifully with the comforting warmth of shakshuka’s spiced tomato base. Best of all, this naturally gluten-free dish comes together in just 20 minutes, all in one pan, making it as simple as it is delicious. Whether you're a seasoned chef or a foodie at heart, this recipe will have you reaching for seconds. Let’s get cooking! Why you'll love this Ratatouille Shakshuka Satisfying and Healthy: Packed with nutrient-dense vegetables and protein-rich eggs, this dish is a wholesome and satisfying meal. It's a delicious way to incorporate a variety of veggies into your diet. 20-minute One-Pan Wonder: It's so easy! Simplify your cooking routine with this 20-minute one-pan wonder. The Ratatouille Shakshuka brings together complex flavors without the need for an elaborate cooking process or a multitude of dishes to clean up afterward. Perfect for Entertaining: Impress your guests with this gourmet dish that looks and tastes like it's straight out of a high-end restaurant. It's a conversation starter and a crowd-pleaser. Adaptable to all diets: It is naturally gluten-free, dairy-free and grain-free. Watch How to Make It Helpful Tips Choose ripe veggies : Use the freshest summer vegetables you can find. Their natural sweetness balances the acidity of the tomato sauce. Spice it up : For a deeper flavor, add a pinch of smoked paprika or a dash of cayenne to the tomato sauce. It brings out the savory warmth that makes shakshuka stand out. Perfectly poached eggs : Make small wells in the sauce and gently crack the eggs into them. Cover the pan with a lid to help cook the eggs evenly. Cook until the whites are set, but the yolks remain runny for that perfect creamy texture. Add cheese : Crumbled feta, goats cheese or grated parmesan sprinkled over the dish before serving adds a nice salty bite and rich texture. Serve with crusty bread : While this is naturally gluten-free, pairing it with a rustic loaf or gluten-free bread allows you to soak up every last bit of sauce! If you love this recipe, then you'll also love... Harissa Whole Baked Cauliflower Mediterranean Fried Rice Za'atar Ravioli Pasta Salad Sausage and Cheesy Mash Pie Baked Mexican Frittata with Beans Ratatouille Shakshuka, gluten-free Serves 4 Prep 10 minutes Cook 20 minutes Pan Size 30cm INGREDIENTS Ratatouille: 4-6 eggs (I love using Yallamumdi Farm eggs) 400g can crushed tomatoes 400g can chickpeas, drained and rinsed 1 large brown onion, sliced 1 medium eggplant, chopped 1 medium zucchini, chopped 1 small red capsicum chopped 1 small green or yellow capsicum chopped ¼ cup extra virgin olive oil Seasonings: ½ teaspoon chilli flakes ½ teaspoon pepper ½ paprika 1 teaspoon sea salt 1 teaspoon oregano Serving options: 4 slices of toasted bread, gluten-free (exclude for grain free meal) 1 avocado, diced ½ cup crumbled feta Handful of fresh basil leaves INSTRUCTIONS 1. Prepare the vegetables: In a wide pan and over medium heat, add the olive oil, onion, and eggplant and sauté for 3 minutes. Then add the zucchini, red capsicum, and yellow or green capsicum and sauté for a further 2 minutes, stirring occasionally until the vegetables begin to soften. 2. Cook the sauce: Next add the tomatoes, chickpeas, chilli flakes, paprika, oregano, sea salt, and pepper and stir through to combine well. Add a quarter of a cup of water to the can of tomatoes, swirl it around to collect any leftover tomato bits, and add it to the pan as well. Lightly simmer, cover with a lid, and cook for 10 minutes over a low heat, checking halfway and giving it a stir. 3. Add the eggs: With the back of a spoon, make 4-6 wells in the sauce and crack an egg into each well, season with sea salt and pepper, and cover the pan for 3-5 minutes to allow the eggs to set softly or firmly, as preferred. 4. To serve: Remove from the heat, serve with toasted gluten-free bread, and garnish with fresh basil leaves, feta, diced avocado, and a drizzle of extra virgin olive oil. 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 @CrteateCookShare

Herb Kafta is a delicious, versatile dish that can easily be tailored to suit different tastes and occasions. Whether you’re planning a quick family dinner or a stylish appetizer for guests, this gluten-free recipe has you covered. The kafta, seasoned with aromatic herbs and spices, pairs beautifully with a refreshing bean salad and a creamy yogurt dressing. It’s an affordable, simple, and delightful meal that’s perfect for lunch or dinner. What makes this recipe truly special is how effortlessly it adapts to individual preferences—serve it traditionally with a side salad, as a meze platter with pita bread, or wrapped up for a quick, satisfying meal. This dish will quickly become a family favorite with its inviting flavors and flexible serving options! Helpful Tips for Perfect Herb Kafta: Mixing the Meat : Avoid overmixing the meat mixture to ensure your kafta is tender and juicy. Gently combine the ingredients until just mixed. Overmixing can result in a dense texture. Enhance Tenderness : For a softer texture, consider adding a binder like breadcrumbs or almond meal. The breadcrumbs help retain moisture, while almond meal provides a grain-free alternative that adds subtle flavor and softness. Chilling the Mixture : Chill the shaped patties in the refrigerator for at least 15-20 minutes before cooking. This helps the patties hold their shape better while cooking and allows the flavors to meld. Cooking the Kafta : Cook the patties over medium heat, turning them to brown each side. Avoid cooking over high heat to prevent the outside from burning while the inside remains undercooked. Aim for a nice golden-brown crust. Serving Ideas : Experiment with different serving styles to keep things interesting. Serve with a side salad and yogurt dressing, wrap in a flatbread with salad toppings, or offer as part of a mezze platter with various dips and bread. Serving Suggestions As a Meal (above):  Plate the kafta with a side of bean salad and a dollop of yogurt dressing for a balanced, colorful main course. In a Wrap (above):  Spread a generous amount of yogurt dressing on flatbread, add the kafta, top with bean salad, and wrap it up for a quick, handheld meal. As a Platter (below):  Arrange the kafta patties on a serving platter, surrounded by a generous drizzle of yogurt dressing. Garnish with fresh herbs and serve alongside the bean salad Herb Kafta with a Bean Salad and Yoghurt Dressing Serves 4-6 Prep 30 minutes including chilling time Cook 25 minutes Herb Kafta Ingredients: 300g beef mince 300g lamb mince 2 large onions, grated 6 cloves fresh garlic, crushed 1 cup parsley, finely chopped ½ cup mint, finely chopped 1 teaspoon dried oregano 1 teaspoon ground cinnamon 1 teaspoon paprika ½ teaspoon ground cumin ¼ cup gluten-free breadcrumbs or almond meal (for a grain-free option) Sea salt and pepper, to taste 2-3 tablespoons Extra Virgin Olive Oil (for frying) Instructions: Prepare the Meat Mixture:  In a large bowl, combine beef mince, lamb mince, grated onions, garlic, parsley, mint, oregano, cinnamon, cumin, salt, and pepper. Mix gently until all ingredients are just combined. Fold in gluten-free breadcrumbs or almond meal. Shape the Patties:  Divide the mixture into 8-12 equal portions and shape each into thick, short sausage patties. Chill:  Place the patties on a plate or tray, cover, and refrigerate for 15-20 minutes. This helps the patties hold their shape while cooking. Cook the Kafta:  Heat olive oil in a large frying pan over medium heat. Add the patties and cook for 3-4 minutes on each side until evenly browned and cooked. Turn the patties every 2-3 minutes to ensure even cooking on all 4-sides. Grilling Option : Grilling the kafta on a charcoal or gas grill can add a smoky flavour that enhances the overall taste. Recipe for Bean Salad and Yoghurt Dressing Below 👇🏼 Bean Salad Ingredients: 400g can cannellini beans, rinsed and drained 2 tomatoes, diced 1 Lebanese cucumber, diced 1 small Spanish onion, thinly sliced 2 tablespoons Extra Virgin Olive Oil 2 tablespoons freshly squeezed lemon juice sea salt and pepper Optional:  Rocket leaves, sliced roasted red capsicum or sliced olives for extra flavour. Instructions: In a large bowl, combine the cannellini beans, diced tomatoes, cucumber, and sliced onion. Season well. Optionally add roasted red capsicum, olives, or baby rocket leaves. Drizzle with olive oil and lemon juice, then toss gently to coat all ingredients evenly. Yogurt Dressing Ingredients: ½ cup Greek yogurt 1 garlic clove, minced 2 tablespoons freshly squeezed lemon juice 2 tablespoons Extra Virgin Olive Oil 1 tablespoon lemon zest ½ teaspoon ground cumin Instructions: Combine Greek yogurt, minced garlic, lemon juice, lemon zest, olive oil, and cumin in a bowl. Mix well until smooth and creamy. Margaret Pahos @CreateCookShare

This Gluten-Free Christmas Ham with Hoisin, Orange and Ginger Glaze recipe is all about being fuss-free, and incredibly simple. With just a handful of ingredients, you wouldn't believe how much flavour it packs. To keep it gluten-free for my family, I used Chang's Hoisin Sauce, which brings a wonderful depth and sweetness to the ham. If you're not in Australia, no worries—you can use your favourite brand of hoisin sauce. The beauty of this recipe is its simplicity; the ready-made sauce saves time without compromising on taste. And let's face it, with everything else going on during the holidays, a few shortcuts in the kitchen are more than welcome. Harmony of Flavours To make it extra special, I've added freshly squeezed orange and lemon juice, a good drizzle of honey, some Dijon mustard, and freshly grated ginger. The result is a fresh, vibrant, and perfectly sweet glaze that makes this ham a standout dish for any festive lunch or dinner. Gluten-Free Christmas Ham with Hoisin, Orange and Ginger Glaze Serves:  8-10 Cooking Time:  1.5 hours Preparation Time:  15 minutes INGREDIENTS 4 kg ham on the bone ½ cup Chang’s Gluten-Free Hoisin Sauce ¼ cup freshly squeezed orange juice 3 tablespoons lemon juice 3 tablespoons honey 2 tablespoons Dijon mustard 2 teaspoons ground ginger or freshly grated ginger INSTRUCTIONS Preheat:  Preheat your oven to 165°C (fan-forced). Prepare the Glaze:  Combine all glaze ingredients (hoisin sauce, orange juice, lemon juice, honey, Dijon mustard, and ginger) in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes. Remove from heat and allow the glaze to cool while preparing the ham. Prepare the Ham:  Remove the skin from the ham, taking care not to damage the layer of fat underneath. Score the fat in thin, straight lines using a sharp knife to create a diamond pattern. First Glaze and Bake:  Brush the ham with one-third of the glaze. Place the ham in the preheated oven and bake for 30 minutes. Second Glaze and Bake:  After 30 minutes, remove the ham from the oven and brush with another third of the glaze and bake for 30 minutes. Final Glaze and Bake:  Repeat the glazing process and brush with the remaining glaze. Bake for a final 30 minutes (total cooking time is 1.5 hours). Rest and Serve:  Once cooked, let the ham rest for 15 minutes before carving and serving. Enjoy this delightful, hassle-free Christmas ham with your loved ones!

These tender, Gluten-Free Vegetable-Packed Meatballs with Potatoes have been a beloved family recipe for years, cherished for their versatility and delicious taste. Whether served with fluffy roasted potatoes and a fresh salad for a complete meal, baked as a meze with tzatziki, or smashed into a bread roll with tomato sauce, these meatballs are always a hit. The best part? They’re secretly packed with vegetables—50% to be exact—and you’d never know! This gluten-free recipe is perfect for anyone looking to enjoy a hearty, satisfying dish without gluten. The added bonus of a zesty, basil-tomato salad takes this meal to the next level. Let's get cooking! Why It’s Great for Meal Prep: This dish is not only delicious, gluten-free, and easy to make, it's also a fantastic option for meal prep. Everything bakes together on one tray, making it incredibly convenient. You can prepare enough for lunch for up to four days, ensuring you have a healthy, homemade meal ready to go for work or school. Simply heat the meatballs and potatoes in the microwave, then add the salad ingredients afterward for a fresh, vibrant touch. To make these meatballs there are some simple steps: Step 1. Firstly add all the ingredients into a bowl and combine well. Step 2. Secondly, you want to make sure you grate or chop up in the food processor all the vegetables. You want them finely cut so they become one with the mince and this is what makes the meatball nice and fluffy. Step 3. Thirdly, roll them into meatballs with a 6cm diameter. This is the perfect size to keep the meatball moist whilst baking. Smaller meatballs may cook faster but they also run the risk of being drier. Step 4 . Once you have the meatballs ready on the tray, clean and cut the potatoes as these are baked at the same time. The potatoes are cut into wedges (cut thin enough so they can cook at the same time) and place them in a bowl where to season with salt, pepper, garlic powder and extra virgin olive oil and then spread amongst the meatballs. You can add them all to one big tray or separate them into two smaller trays. There will be approximately 10-12 meatballs. Step 5: Once this is done, bake in a preheated 190°C fan forced oven for about 50 minutes. I do suggest that halfway through baking you turn the tray around in the oven to make sure all meatballs and potatoes are evenly browned. I find certain sections of the oven tend to brown quicker so rotating the tray evens out the browning. Step 6: Once cooked, I highly recommend serving the potatoes hot with a squeeze of fresh lemon juice for added zest and freshness. For an extra layer of flavor and texture, try garnishing with crumbled feta, diced tomatoes, and basil. These additions are optional but truly elevate the dish, making it even more satisfying and complete. More Recipes to Enjoy! One-Pan Sausage and Vegetable Bake with Herb Gravy Honey Mustard Salmon and Vegetable Tray Bake Sweet and Sour Chicken Tray Bake ONE TRAY AND ONE POT RECIPES Watch How to Make It Gluten-Free Vegetable-Packed Meatballs with Potatoes Makes 10-12 large meatballs Serves 6-8 Prep Time: 20 minutes Cook Time: 50 minutes INGREDIENTS Meatballs: 800g beef mince 2 brown or white onions, grated 2 zucchini, grated 1 large carrot, grated ½ cup parsley, finely chopped ½ cup basil, finely chopped ¼ cup gluten-free breadcrumbs 1 egg 1 tablespoon extra-virgin olive oil 2 teaspoons dried oregano 1 teaspoon paprika 1½ teaspoons salt ½ teaspoon pepper Potatoes: 4-5 medium potatoes, cut into 6 wedges each 3-4 tablespoons extra virgin olive oil 2 teaspoons salt 1 teaspoon garlic powder ½ teaspoon pepper Optional Salad: 250g mini tomatoes, sliced in half 150g feta, crumbled (dairy-free optional) Handful of fresh basil leaves INSTRUCTIONS Prepare the Meatballs:  In a large bowl, combine all the meatball ingredients. Mix thoroughly until everything is evenly distributed. Shape the mixture into meatballs about 6cm in diameter and place them on a baking tray lined with baking paper. Preheat the Oven:  Begin preheating your oven to 190°C fan-forced. Prepare the Potatoes:  Clean and cut the potatoes into wedges. In a separate bowl, toss them with olive oil, salt, garlic powder, and pepper until well-coated. Arrange the potatoes in between the meatballs on the tray, drizzling any leftover oil over the potatoes. Bake:  Place the tray in the preheated oven and bake for 50 minutes, or until the potatoes are tender and golden. Halfway through baking, rotate the tray to ensure even browning. Prepare the Salad:  While the meatballs and potatoes bake, prepare the salad by combining sliced mini tomatoes, crumbled feta, and fresh basil leaves. Finish and Serve:  Once cooked, remove the tray from the oven, squeeze a whole lemon over it all and let it cool for 3-4 minutes. Garnish the meatballs and potatoes with the crumbled feta, diced tomatoes, and basil leaves before serving. Serve immediately for best results. Optional to serve with my Greek Tzatziki Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube     Margaret Pahos @CreateCookShare

There’s something magical about gathering around a vibrant, colorful platter filled with fresh, flavorful bites. Whether it’s for a casual get-together or a quiet night at home, this Mediterranean-inspired platter is a feast for both the eyes and the taste buds. It's a delicious mix of textures and flavors that can be enjoyed by everyone, with an irresistible centerpiece: Herb and Cashew Coated Potato Wedges. Perfectly seasoned and oven-baked to golden perfection, these wedges pair beautifully with the array of dips, cheeses, fruits, and nuts on this platter. Creating a platter like this is not just about the food—it's about the experience. It's the joy of picking and choosing, of sharing and tasting. The diversity of this spread allows everyone to find something they love, making it ideal for any occasion. Plus, the cashew-infused potato wedges add a unique twist to your typical platter, combining the heartiness of potatoes with the richness of cashews. It's a recipe that’s as fun to make as it is to eat, and it's sure to impress your guests or your family. For the Potatoes: Ingredients: 1 kg potatoes 3 tablespoons extra virgin olive oil (EVOO) 1 tablespoon crushed cashews (lightly toasted for extra flavor) 1 tablespoon dried oregano 2 teaspoons garlic powder Sea salt, to taste Freshly ground pepper, to taste Instructions: Preheat your oven to 200°C (fan-forced). Wash and cut the potatoes into wedges, leaving the skin on for added texture and flavor. In a large mixing bowl, combine the potato wedges with extra virgin olive oil, lightly toasted crushed cashews, dried oregano, garlic powder, sea salt, and freshly ground pepper. Toss until the potatoes are evenly coated. Spread the potato wedges on a baking sheet lined with parchment paper, ensuring they are in a single layer for even cooking. Bake in the preheated oven for 35-40 minutes, or until the wedges are golden brown and crispy on the outside, and tender on the inside. Halfway through baking, give the potatoes a gentle toss to ensure even browning. Once done, remove from the oven and let them cool slightly before serving. Assembling the Mediterranean Platter: While your potatoes are baking, prepare the remaining ingredients: Hummus Dip:  Spread hummus in a small bowl and top with a drizzle of EVOO, a sprinkle of sesame seeds, and a pinch of dried oregano. Variety of Olives:  Use a mix of green, black, and Kalamata olives for variety in flavor and color. Baby Gherkins:  These crunchy little pickles add a delightful tang. Baby Carrots:  Fresh, crisp baby carrots bring a touch of sweetness. Snow Peas / Snap Peas / Green Beans:  Blanch these for a vibrant green addition to your platter. Block of Cheese:  Kefalotyri is a great choice, but feel free to use your favorite cheese or a dairy-free alternative. Mini Tomatoes:  Cherry or grape tomatoes work well for a burst of color and juiciness. Radishes:  Slice them thin for a peppery crunch. Wedges of Oranges:  Blood oranges add a beautiful color contrast and a hint of sweetness. Grapes:  Fresh grapes are a must-have for their natural sweetness. Walnuts, Almonds, or Pistachios:  These nuts add a delightful crunch and healthy fats. Two Types of Crisps:  Choose your favorite varieties to add a satisfying crunch. Two Types of Cheese:  Offer a variety of cheeses to cater to different tastes; you can include dairy-free options for those with dietary restrictions.

Looking for a quick, flavourful weeknight meal that's also great for meal prep? This Greek Chicken and Vegetables Tray Bake is your answer! Packed with vibrant Mediterranean flavours, this easy one-tray bake brings the taste of Greece straight to your kitchen. With tender chicken, crisp veggies, and a zesty lemon-garlic dressing, it’s a dish that’s gluten-free, simple to prepare and irresistibly delicious. Whether you're cooking for the family, hosting a casual dinner, or prepping meals for the week, this recipe delivers a satisfying meal with minimal cleanup. Perfect for busy evenings, this dish will quickly become a staple in your weekly rotation. Transport yourself to the sun-soaked streets of Greece with this Greek Chicken and Vegetables Tray Bake. Each bite captures the essence of Mediterranean cuisine, with tender chicken and vibrant vegetables seasoned to perfection. The aromatic blend of garlic, oregano, dill, and paprika, combined with the zesty freshness of lemon juice and extra virgin olive oil, will whisk you away to those blissful summer nights along the ‘paralea’ – the beachside promenade. Just imagine the sea breeze, the laughter of friends, and perhaps a shot of ouzo to complete the scene. This dish is a perfect way to bring a taste of Greece to your table. Watch How to Make It Greek Chicken and Vegetables Tray Bake Serves:  4-5 Prep Time:  15 minutes Cook Time:  45 minutes INGREDIENTS Souvlaki: 800g chicken thigh fillets, diced 2 large potatoes, diced (2x2cm) 1 red capsicum, diced 1 yellow capsicum, diced 2 zucchini, diced 1 cup pitted kalamata olives Seasoning: ¼ cup fresh dill, finely chopped 1 tablespoon dried Greek oregano 1 teaspoon sweet paprika 2 teaspoons sea salt 1 teaspoon white pepper Dressing: ¼ cup extra virgin olive oil ¼ cup freshly squeezed lemon juice 4 cloves of garlic, minced or chopped Serve with: RICE Pita Bread or Wraps, gluten-free INSTRUCTIONS Preheat the oven: Preheat your oven to 200°C (fan-forced), 220°C (conventional), or 425°F, and line a large baking tray with baking paper. Prepare the chicken and vegetables: Arrange all the souvlaki ingredients on the tray. Season with oregano, paprika, dill, sea salt, and pepper. Prepare the dressing: In a bowl, whisk together the EVOO, lemon juice, and garlic. Pour this mixture over the tray, then toss everything to coat evenly. Spread the ingredients out in a single layer on the tray. Bake: Bake for 45 minutes, until the chicken is cooked through and the vegetables are tender. Serve: Serve hot! It is suggested to garnish with a crumbled feta (or dairy-free alternative), an extra squeeze of lemon juice, and a drizzle of EVOO. For a heartier meal, pair with steamed rice or pita bread. Margaret Pahos @CreateCookShare