This Zucchini Slice with Feta is a delicious and versatile gluten-free dish perfect for any meal. Packed with fresh zucchini, creamy feta, and a blend of savoury seasonings, it’s an easy recipe that comes together in just 10 minutes of prep time. Whether you're looking for a light lunch, a side dish, or a snack, this slice is satisfying and nutritious. It's also gluten-free and can be made grain-free by using alternative flours. Enjoy it warm from the oven or at room temperature—either way, it’s sure to be a hit! Let's start cooking! Zucchini Slice with Feta, gluten-free Prep 10 min Cook 45 minutes INGREDIENTS 500g zucchini, grated and liquid squeezed out 200g feta, crumbled 8 eggs, whisked 3 cloves garlic, crushed 1 large brown onion, finely chopped 3 spring onions, finely chopped 3 tbsp extra virgin olive oil 4 tbsp parmesan cheese, grated 50g gluten-free self-raising flour (use coconut flour for grain-free version) 1 tsp dried greek oregano 1 tsp freshly cracked pepper INSTRUCTIONS Preheat the oven:  Set your oven to 180°C (fan-forced) or 200°C (conventional) / 400°F. Lightly grease a 30x20cm baking tin and line it with baking paper. Combine the ingredients:  In a large bowl, mix the grated zucchini, crumbled feta, whisked eggs, crushed garlic, finely chopped brown onion, spring onions, extra virgin olive oil, half of the grated parmesan cheese, gluten-free self-raising flour, dried Greek oregano, and freshly cracked pepper. Stir until everything is well combined. Prepare the baking tin:  Pour the mixture into the prepared baking tin, spreading it out evenly. Sprinkle the remaining parmesan cheese over the top. Bake the slice:  Place the tin in the preheated oven and bake for 45 minutes, or until the slice is cooked through and golden brown on top. Cool and serve:  Allow the zucchini slice to cool slightly before slicing. Enjoy warm, at room temperature, or even chilled for a refreshing snack. Margaret Pahos @CreateCookShare

Prepare these simple one-bowl gluten-free Halloumi Muffins for your weekly meal prep for school or work lunches. The combination of halloumi, zucchini, and mint creates a delicious flavour profile, while the almond meal adds a touch of sweetness reminiscent of Cypriot Flaounes. Flaounes These are small savoury buns stuffed with halloumi, raisins, and mint and garnished with sesame seeds. It is a combination that may seem unusual but works wonderfully. Unfortunately, there is a bit of work involved in making Flaounes so I’ve opted to create something with similar flavours but is much easier to whip up and cook. In fact, all you need is a grater, a bowl and a muffin tin.  Not a fan of the sweetness? If you are not a fan of combining savoury and sweet, leave out the honey or you can swap it for maple syrup if you are not a fan of honey. I’ve also written that you can add plain flour instead of coconut flour which will once again reduce that hint of sweetness. Halloumi Muffins, gluten-free Makes 10 medium size muffins Prep 10 minutes Cook 30 minutes INGREDIENTS 225g block halloumi, grated 1 large zucchini, grated (do not squeeze all the liquid out) 12 large mint leaves, chopped 4 tbs Extra Virgin Olive Oil 2 green onions, thinly sliced 2 large eggs, whisked 2 tbsp coconut flour 1 tbsp psyllium husk ½ cup almond meal ¼ tsp baking powder 1 tbs honey (optional) salt and pepper INSTRUCTIONS Combine wet ingredients:  In a bowl, whisk together the eggs, oil, and honey until well combined. Add dry ingredients:  Stir in the baking powder, salt, and psyllium husk until fully incorporated. Mix in remaining ingredients:  Gradually add the remaining ingredients, mixing thoroughly until the batter is smooth. Fill and bake:  Pour the mixture into greased or silicone muffin tins, filling each hole evenly. Bake in a preheated oven at 180°C (fan-forced) or 200°C (conventional) for 25-30 minutes. Enjoy warm, at room temperature, or straight from the fridge the next day. Margaret Pahos @CreateCookShare

Try this Spicy Butter Barbecued Corn for an irresistible smoky flavor and a touch of spice. Perfect for your next BBQ or as a side dish for any summer meal, this recipe brings out the natural sweetness of corn, enhanced by a rich, spiced butter. Let's start cooking! Spicy Butter Barbecued Corn Makes 6 Ingredients: 6 corn on the cob ¼ cup combined finely grated cheddar and parmesan cheese ¼ cup finely chopped coriander or parsley juice of 1 lime chilli flakes Butter Mixture: 2 tablespoon butter, room temperature ¼ tsp ground cumin ¼ tsp freshly ground pepper ¼ tsp ground cayenne ¼ tsp paprika ½ tsp ground garlic Instructions: Fold back the husks: Start by carefully folding back the husks from the corn cobs, but keep them attached at the base. Remove all the corn silk from the cobs. Tear a few of the husks into long strips and use them to gather the remaining husks at the base of the corn. Secure them by tying with the husk strips, creating a natural handle. Soaking: Submerge the prepared corn cobs in a bowl of cold water and let them soak for 15 minutes. This step helps prevent the husks from burning and ensures the corn stays juicy while grilling. After soaking, drain the corn and pat it dry with a clean towel. Prepare the butter: While the corn is soaking, prepare the spiced butter. In a small bowl, combine softened butter with your choice of spices—think smoked paprika, garlic powder, and a pinch of cayenne for a kick. Mix until well blended, then set aside. Grilling: Preheat your BBQ or grill to medium heat. Place the prepared corn cobs directly on the grill. Cover and cook, turning the cobs occasionally, for about 18-20 minutes. The corn is ready when the kernels are tender, and the husks are slightly charred, imparting a subtle smoky flavor. Margaret Pahos @CreateCookShare

San Choy Bau, a classic Chinese dish, that tantalizes the palate with its vibrant flavors and textures. A delicious blend of minced meat, typically pork or chicken, stir-fried with aromatic garlic, ginger, hoisin, and soy sauce, creating a sweet and savory mixture. This is then nestled into crisp lettuce cups, giving it the perfect refreshing crunch. This is a must at your next dinner party. Let's cook it together! Other Recipes You'll LOVE Thai Basil Chicken 15-minute Satay Chicken Banh Mi Rolls, gluten-free Honey Garlic Lamb Kung Pao Cauliflower Bake Pork San Choy Bau Serves 4 Prep 10 Cook 15 INGREDIENTS Filling mixture: 500g pork mince or chicken mince 1 tablespoon olive oil 1 large brown onion, diced 2 tablespoons ginger, grated 1 large garlic clove, minced 1 carrot, grated 1 red capsicum, diced 3 spring onions, sliced thinly 1 tablespoon sesame oil Sauce: 3 tablespoons hoisin sauce, gluten-free 1 tablespoon tamari soy sauce, gluten-free 1 tablespoon sweet chilli sauce 1 teaspoon corn flour mixed in 2 tablespoons ice cold water To Serve and Garnish: 8-10 large lettuce leaf cups Bean sprouts, rinsed and drained Fried noodles (Chang's gluten-free fried noodles) Long red chilli, sliced Tamari Soy Sauce, gluten-free Coriander leaves INSTRUCTIONS 1. Prepare the lettuce and sauce: Wash lettuce and spin dry, then combine the hoisin, tamari soy, sweet chili sauce, and corn flour mixture in a bowl. Whisk and set aside. 2. Cook the mince: Add to a pan the oil and mince and stir fry, breaking up the mince with a wooden spoon. Cook until golden. Next add the garlic, onion, ginger, carrot, and capsicum. Stir through and cook for a further 3 minutes before adding the sauce. Stirring through to combine well and cook until the sauce thickens and the mixture is quite dry. Remove the pan from the heat, toss through the spring onions, and drizzle over the sesame oil. 3. Serve it up! On a serving platter arrange the lettuce leaves filled with the mince mixture. Garnish with bean sprouts, fried noodles, coriander leaves, and slices of chilli. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Margaret Pahos @CreateCookShare

Looking for a new idea for a quick mid-week meal? Try this simple Herb Roasted Lamb Chops with Blistered Tomatoes tray bake with a Mediterranean twist. It features succulent roasted lamb, soft potatoes, and juicy blistered tomatoes, making it a tasty, nutritious, and satisfying dish. Let's start cooking! Herb Roasted Lamb Chops with Blistered Tomatoes Serves 4 Prep 10 Cook 1 hour INGREDIENTS Ingredients: 8 small potatoes, sliced in half (3x3cm) 4x fourquarter lamb chops 12 baby truss tomatoes 1 large zucchini, sliced on the diagonal Dressing: 4 tablespoons extra virgin olive oil 4 garlic cloves minced 1 tablespoon dried Greek oregano 1 tablespoon rosemary leaves, chopped 1 whole lemon generous amount of sea salt and pepper INSTRUCTIONS Preheat Oven:  Set your oven to 180°C (fan-forced) and line a large tray with baking paper. Season Lamb:  Season the lamb with sea salt, pepper, and half the ground garlic, oregano, and rosemary leaves. Place the lamb onto the prepared baking tray. Prepare Vegetables:  In a bowl, add the potatoes and zucchini. Drizzle with extra virgin olive oil and season with the remaining herbs and spices. Toss to combine, then add to the baking tray with the lamb. Bake Covered:  Cover the tray with foil and place it in the oven. Bake for 40 minutes. Add Tomatoes:  Season the tomatoes with sea salt and add them to the tray. Bake uncovered for a further 20 minutes. Serve:  Serve immediately, squeezing fresh lemon juice over the meat and vegetables. Optionally, serve with Greek feta and garnish with parsley leaves. Margaret Pahos @CreateCookShare

Elevate your Caesar Salad experience by trying out this BBQ Prawn Caesar Salad recipe. The quality of a Caesar Salad depends greatly on the ingredients used, and many of us have been let down by mediocre versions served at cafes. To make this BBQ Prawn Caesar Salad truly outstanding, opt for the freshest ingredients such as crunchy lettuce, organic eggs and corn, bacon without rind, fresh prawns (not frozen), and premium extra virgin olive oil. These basic selections will transform the salad into a luxurious dining experience. BBQ Prawn Caesar Salad, gluten-free Serves 4 INGREDIENTS Salad: 2 heads baby coz lettuce washed and cut into chunks 600g shrimp/green prawns (20 pieces) 4 boiled eggs, cut into quarters 2 corn cobs char grilled 1 large avocado sliced 6 rindless middle bacon pieces Sauce: ¾ cup olive oil 4 tablespoons white wine vinegar or fresh lemon juice 1 egg  3 cloves fresh garlic 2 teaspoons Dijon mustard  4 anchovy fillets (optional) 1/2 cup parmesan cheese grated Sea salt and freshly cracked pepper Optional extras: Parmesan cheese shavings (dairy-free option) Anchovy fillets INSTRUCTIONS Char Grill Corn:  Preheat the BBQ and place the corn on the grill. Rotate the corn four times, cooking each side for approximately 5 minutes over medium heat. Once cooked, slice off the corn kernels with a sharp knife. Cook Prawns and Bacon:  Peel the prawns, leaving the tails intact, and place them on the BBQ along with the bacon rashers. Cook each side for 2-3 minutes, until the bacon is charred and the prawns are golden and orange. Prepare the Sauce:  Combine all sauce ingredients in a food processor or handheld mixer and blend until creamy. Assemble the Salad:  Pour a third of the sauce over the lettuce and toss to evenly coat. Place the lettuce in a large serving bowl and layer with shrimp, boiled eggs, corn, bacon, and avocado. Finish and Serve:  Lightly drizzle more sauce over the salad and serve immediately. Leftover sauce can be refrigerated for up to 2 days. Scroll down to view how to serve as an appetiser. OPTIONAL BELOW : Serve Caesar Salad as Lettuce Tacos This is a great way to get the kids in the kitchen to assemble and eat! Margaret Pahos @CreateCookShare

These Greek stuffed vegetables are oven-baked along with potatoes and generously drizzled with extra virgin olive oil. The filling consists of rice, herbs, and finely diced vegetables, creating a delicious, nutritious, succulent, and flavourful summer dish that everyone enjoys. Let's start cooking! Rice Stuffed Vegetables (Yemista), gluten-free Serves 4 Prep 30 minutes Cook 1 hour 15 minutes INGREDIENTS Potatoes: 2 large white potatoes, peeled, washed and diced 3cm cubed 2 tablespoons extra virgin olive oil generous amount of sea salt and pepper Vegetables: 4 ripe tomatoes 1 medium eggplant, cut in half 2 green capsicums Stuffing: 2 tablespoons extra virgin olive oil + extra 1 brown onion, peeled and diced 4 green onions/scallions, sliced 4 garlic cloves, minced 1 cup parsley, finely chopped ½ cup dill, finely chopped 1 carrot, grated 1/2 cup basmati rice 1/2 cup medium grain rice generous amount of sea salt and pepper 2 cups boiling water + 1/2 cup for tray INSTRUCTIONS Preheat Oven:  Set your oven to 180°C (fan-forced), 200°C (conventional), or 400°F. Prepare Vegetables:  Slice the tops off the tomatoes and capsicum. For the capsicum, remove and discard the seeds. For the tomatoes, scoop out most of the flesh, leaving a sturdy shell. Finely chop the tomato flesh and set aside. Halve the eggplant and trim the ends so it stands upright in the tray. Scoop out the insides, leaving enough flesh to hold the stuffing, and finely chop the removed flesh. Set aside in a bowl. Place all hollowed vegetables in a baking tray. Make Stuffing:  Heat olive oil in a large pan over high heat. Add the onion, garlic, green onions, parsley, dill, carrot and eggplant flesh. Season with salt and pepper, and sauté for 3-4 minutes. Add the chopped tomato, and simmer for an additional 3 minutes. Stir in the rice and boiling water, and let it simmer for 4 minutes, or until the mixture begins to thicken and resemble a 'risotto', stirring occasionally. Assemble:  Remove the pan from heat. Spoon the stuffing mixture into the hollowed vegetables, filling them to the top. Prepare Potatoes:  Season the potatoes with sea salt, pepper, and olive oil. Toss to coat, then spread them around the stuffed vegetables in the baking tray. If there's leftover rice filling, scatter it among the potatoes. Bake:  Drizzle the stuffed vegetables and potatoes with 3-4 tablespoons of olive oil. Add 1/4 to 1/2 cup water to the tray. Cover with a sheet of baking paper and then a sheet of foil, leaving some space for steam to escape. Bake for 1 hour and 15 minutes. Serve:  Serve with olives, feta and toasted gluten-free bread. Step-by-step photos below ​

Say goodbye to fried calamari, because this Oven Baked Calamari has received a healthier upgrade! Bursting with fresh flavours, gluten-free, wonderfully tender, and incredibly juicy, this single-tray bake will become a regular on your weekly menu, earning you compliments on your culinary prowess from your loved ones! Let's start cooking! Oven Baked Calamari with Green Salad, gluten-free Serves 4-6 INGREDIENTS Calamari/Squid: 8 large squid tubes 2 tablespoons extra virgin olive oil 1 teaspoon garlic powder 1 teaspoon sea salt ½ teaspoon pepper ½ teaspoon sweet paprika ½ teaspoon chilli flakes ½ cup finely chopped parsley leaves To garnish squid: Red chilli, thinly sliced Fresh Coriander or Parsley Juice of 1 Lemon Green Salad: 100g mixed green lettuce leaves, washed and spin-dried 1 cup coriander leaves or basil leaves 1 cucumber, sliced into ribbons using a peeler 1 small red onion, sliced 2 tablespoons Extra Virgin Olive Oil 2 tablespoons fresh lemon juice 1 teaspoon balsamic vinegar Preparing the Squid: Prepare Squid Hoods:  Rinse cleaned squid hoods under water. Drain and pat dry with a paper towel. Prepare for Cooking:  Using a sharp knife, cut each hood from one opening to the other, laying it flat with the inside facing up. Remove any thick film by gently pulling it away with your fingers. Score the inside in a diamond pattern, making sure not to cut all the way through. Then, cut the hood into four equal pieces by making a vertical (I) and horizontal (–) cut. Pat dry again if needed. Season:  Place the squid pieces in a large bowl. Add extra virgin olive oil, parsley, and your choice of spices. Toss well with your hands to ensure an even coating. Add more olive oil if needed. Bake:  Preheat the oven to 220°C (fan-forced), 240°C (conventional), or 374°F. Line two baking trays with baking paper. Arrange the squid pieces on the trays, allowing 2 cm of space between each piece. Cooking:  Bake in the preheated oven for 15 minutes, or until the squid is crispy and cooked through. Prepare the salad: Prepare Salad:  Wash and spin dry mixed lettuce leaves, then place them in a bowl. Add cucumber ribbons, onions, and coriander. Make Dressing:  In a small bowl, whisk together extra virgin olive oil, lemon juice, and vinegar. Combine:  Pour the dressing over the salad just before serving. Bring it together: Once the squid is cooked serve immediately on a platter and garnish with fresh chilli slices, herb leaves and a good squeeze of lemon juice. Serve it alongside the salad and optional steamed rice. Margaret Pahos @CreateCookShare

Preparing stuffed grape leaves is labor-intensive, but the homemade version far surpasses any canned variety. Dolmades, also known as stuffed vine leaves, are aromatic and uniquely flavored, filled with simple, wholesome ingredients. Our family recipe combines rice, ground beef, fresh herbs, and spices. Perfect as an appetizer, snack, or meal, they can be served warm, at room temperature, or cold. Though time-consuming, making dolmades is worth the effort for the delicious results! Let's start cooking! Growing up, my mum made cabbage dolmades year-round since grape vine leaves were only available in summer. However, my father’s favorite version used grape leaves. When summer arrived, he’d go to the garden to collect the leaves from a vine grown specifically for this purpose. His love for dolmades was evident in this dedicated effort. When making dolmades, it’s important to use tender, young, and high-quality vine leaves. Fresh leaves should be a bright light green. If using bottled leaves, they might be tough and need extra boiling time before assembly. Dolmades can be stuffed in various ways. During fasting, we use a mixture of rice, vegetables, and herbs. In some parts of Greece, vegetarian dolmades may include pine nuts and sultanas. I’m sharing my favorite version, taught by my parents, which is a perfect parcel of meat, vegetables, rice, and herbs. Simply divine! Enjoy x Step-by-step photos are all below. Please take the time to read first. Happy Creating! Grape Vine Dolmades INGREDIENTS 60 fresh grape vine leaves or preserved vine leaves 500g beef mince 1/4 cup short / medium grain rice 1/4 cup basmati / long grain rice 2 medium zucchini grated 3 stems finely chopped green onions 1 onion grated 1/2 cup finely chopped parsley 1/2 cup finely chopped fennel 1 egg Sea salt Freshly ground pepper 2 tablespoons extra virgin olive oil + extra Juice of 1 lemon Pot: 30cm wide heavy base pot with lid Serving Suggestions: Feta, Olives, Tomatoes, Cucumber Optional: Serve with a large glass of cold water with ice cubes and ½ shot of ouzo. OPA! INSTRUCTIONS 1. Prepare your filling. In a large bowl add the beef mince, both varieties of rice, zucchini, onion, green onions, parsley, fennel, egg, sea salt and pepper. Mix well by hand 2. Prepare the grapevine leaves. Cut off any tough stems by cutting a V around the stem. Bring a pot of water to boil. Place on the bench beside the pot a large bowl of icy cold water. Place 10 or so leaves at a time into the simmering water until they have changed colour (approximately 40 seconds). 3. Remove the leaves with a mesh strainer and place them straight into the icy water. They will remain here until you need to assemble the dolmades. 4. Place a layer of vine leaves on the bottom of the wide base pot you will be cooking the dolmades in (this prevents them from sticking (see photo below). 5. To fill and roll the leaves, gently separate one leaf from the icy water and place it on the work surface (veins facing up). Place a level tablespoon amount of filling at the bottom where the stem would usually join the leaf. 6. a.Fold up from the bottom of the leaf covering the filling, b.Then fold each side inwards c.Then continue rolling stem to tip 7. Roll firmly but not too tight, as there is a need for room for the rice to expand. Repeat. 8. Add the dolmades, one at a time next to each other (packed closely but not squashed. This prevents them from unrolling during cooking) in the pot, creating the first layer. When the first layer is complete, continue a second layer until they are all done. 9. Drizzle the 2 tablespoons of olive oil all over and then place a heavy plate upside down on top of them to keep them in place as they cook. The plate should fit snuggly in the pot. 10. Pour enough boiling water over the dolmades to cover them and most of the plate. Cover with the pot lid and place over high heat until boiling. Then reduce heat to a simmer and cook for 50 minutes. 11. Once cooked, allow cooling for 15 minutes, and then with a fork to help you, carefully lift up plate. Caution as it still may be hot. 12. With a spoon, remove one dolma at a time and place it onto platter.   Drizzle extra virgin olive oil, and lemon juice and season with a little sea salt and pepper. These can be served warm or cold.   Some like to serve them with Greek yogurt, however, they also go very nicely with feta, olives, and tomatoes. Margaret Pahos @CreateCookShare

My grain-free Cheese and Zucchini Bread is packed with protein and lower in carbs than traditional versions. It's incredibly moist and flavourful and defies the usual expectations of grain-free bread, being neither dense nor dry but perfectly fluffy, cheesy, and delicious. Ideal for a lunchbox, it also shines as a hearty yet light meal when accompanied by a fresh tomato salad or pairs perfectly with a light spread of almond butter. Let's start cooking! Grain Free Cheese and Zucchini Bread, gluten-free Prep: 10 minutes Cooking: 1 hour INGREDIENTS 2 cups grated zucchini, squeeze any liquid out 2 cups grated tasty or cheddar cheese (optional dairy-free cheese) 1 ½ cups almond meal 5 eggs, whisked 3 tablespoons coconut flour 2 tablespoons melted coconut oil 2 tablespoons maple syrup 1 tablespoon chia seeds ½ tsp baking powder a generous amount of sea salt and pepper INSTRUCTIONS Prepare the Pan:  Grease and line a small loaf tin with baking paper. Preheat your oven to 180°C (fan-forced), 200°C (conventional), or 400°F. Prep the Zucchini:  Using your hands, squeeze out as much liquid as possible from the grated zucchini. A kitchen cheesecloth or paper towels work well for this step. Mix Dry Ingredients:  In a large bowl, combine the zucchini, shredded cheese, almond meal, coconut flour, baking powder, chia seeds, salt, and pepper. Mix well. Add Wet Ingredients:  Add the whisked eggs, maple syrup, and melted coconut oil to the bowl. Stir until everything is thoroughly combined. Bake:  Pour the mixture into the prepared loaf tin. Bake for 40 minutes. Prevent Over-Browning:  Place a large sheet of baking paper gently over the top of the loaf to prevent further browning, but do not seal the tin as steam needs to evaporate. Continue baking for an additional 20-25 minutes, or until the bread is cooked through. Check for Doneness:  Insert a toothpick into the center of the loaf. The bread may appear wet, but ensure it’s not the cheese causing the moisture. Enjoy:  Allow the bread to cool slightly before slicing. Enjoy as a delicious, hearty addition to any meal OR enjoy in place of bread.