Spanish Omelette (Tortilla) is a versatile and delicious dish, perfect served hot or cold. Made with crispy fried potatoes, onions, and eggs, it's ideal for picnics, parties, BBQs, or traditional Tapas menus. This gluten-free recipe is easy to prepare and pairs well with a salad for a satisfying meal. One of the greatest omelettes in the world, the Spanish Tortilla is cooked until golden and enjoyed warm or at room temperature. Upgrade your omelette with this classic Spanish dish! Let's start cooking! Spanish Omelette, gluten-free INGREDIENTS 300 g white floury potatoes 1 large brown onion, sliced into strips 1/4 cup extra-virgin olive oil 1/2 cup finely chopped fresh parsley 4 eggs Salt Pepper INSTRUCTIONS Prepare Ingredients:  Peel and thinly slice the potatoes using a mandoline. Slice the onion. Cook Potatoes and Onions:  Heat oil in a deep frying pan. Add half the potatoes and onions, and stew gently for about 10 minutes, stirring occasionally until softened. Remove from the pan and repeat with the remaining half. Combine with Eggs:  Beat the eggs in a large bowl. Add the cooked potatoes, onions, and salt to taste. Let the mixture rest for 10 minutes. Cook the Omelette:  Reheat the pan and pour in the mixture. Cook over moderate heat for 6 minutes, using a spatula to tuck in the edges and shape the omelette into a cushion. Invert and Cook Again:  Invert the omelette onto a plate, then slide it back into the pan. Cook for another 6 minutes, tucking in the edges again. Cool and Serve:  Slide the omelette onto a plate and let it cool for 10 minutes before slicing and serving. Tips: Cover the Pan:  When stewing the potatoes and onions, cover the pan for a more even cooking. Invert Carefully:  Inverting the half-cooked omelette is the trickiest part. Use a plate slightly larger than the pan, place it upside down over the pan, and quickly flip the pan. Oil the plate slightly for easier sliding. Enhance the Recipe:  This basic recipe can be enhanced by adding a little grated cheese, tuna, or more herbs. 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

Loaded with protein and vegetables, this Meatloaf is a nutritious comfort dish that is gluten-free. It consists of beef and lamb, grated onion, carrot, fresh herbs, and eggs, and is complemented by a sweet and tangy glaze. This budget-friendly meal is suitable for the entire family, being dairy-free and compliant with and low-carb diets. Let's start cooking! Gluten-Free Meatloaf Serves 6-8 Cooking Time: 1 hour INGREDIENTS Meatloaf: 500g beef mince 500g lamb mince 2 eggs 1 large brown onion, grated 1 large carrot, grated 1 cup parsley, finely chopped 1/2 cup almond meal 2 tablespoons tomato sauce, gluten-free 2 teaspoons sea salt 1 teaspoon black pepper 1 teaspoon dried garlic granules or powder 1 teaspoon dried onion flakes or powder Combine ingredients Eggs: 5 large hard-boiled eggs From boiling point, simmer for 5 minutes. Then immerse in cold water to stop cooking and peel. Sauce: 4 tablespoons tomato sauce, gluten-free 2 tablespoons tamari soy sauce or coconut aminos 1 tablespoon Dijon mustard Combine ingredients Potatoes: 8 smaller size potatoes cut in half 2 tablespoons extra virgin olive oil 1 teaspoon dried oregano 1 teaspoon sea salt 1/2 teaspoon pepper Combine all ingredients in a bowl INSTRUCTIONS Preheat & Prep:  Preheat the oven to 180°C (fan-forced). Line a baking pan with baking paper. Mix & Knead:  Combine all meatloaf ingredients in a large bowl. Use your hands to knead until well combined. Shape & Arrange:  Divide the beef mixture in half. Shape one half into a flat and thick oval on the baking sheet. Arrange the hard-boiled eggs in a line on top. Cover with the remaining beef mixture, pressing it down to stick. Seal the edges to form a log. Bake:  Transfer to the prepared tray and brush generously with one-third of the sauce. Arrange potatoes around the meatloaf, if using. Bake for 45 minutes. Glaze & Finish:  Spoon the remaining sauce over the meatloaf, brushing the sides. Bake for another 15 minutes or until golden. Rest & Serve:  Cover the meatloaf with foil and let it rest for 5 minutes. Slice into generous portions and serve with the potatoes. 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

Step up your pasta game with this vibrant and flavourful Chilli Garlic Pasta with Curried Bread Crumbs. Perfect for a quick weeknight dinner or as part of your meal-prep, this dish combines gluten-free spaghetti with zesty garlic and chili sauce, all topped with crunchy, curried bread crumbs. The result is a delightful fusion of spicy, tangy, and aromatic flavours that will leave your taste buds craving for more. Chilli Garlic Pasta with Curried Bread Crumbs, gluten-free Serves 2-3 INGREDIENTS Pasta: 350g gluten-free spaghetti 2 tablespoons olive oil 4 cloves of garlic, finely chopped or minced 1/2 red onion, diced 1-2 teaspoons chilli flakes 1 lemon, juiced Salt For the curried breadcrumbs: 2 tablespoons olive oil 1/2 cup gluten-free bread crumbs 1 teaspoon yellow curry powder 1/2 tsp ground coriander salt and pepper Garnish: Fresh coriander or Parsley INSTRUCTIONS Cook the Pasta:  Bring a pot of salted water to a boil, then add the gluten-free spaghetti. Cook according to package instructions. Drain, reserving 1/4 cup of the pasta water. Prepare Curried Bread Crumbs:  While the pasta cooks, heat 2 tablespoons of olive oil in a pan over medium heat. Add the curry powder and let it sizzle for a few seconds. Stir in the gluten-free bread crumbs, ground coriander, salt, and pepper. Sauté on low heat until the bread crumbs are crisp and golden brown. Transfer to a bowl and set aside. Make the Sauce:  In the same pan, heat the remaining olive oil over medium heat. Add the finely chopped garlic and sauté until soft and slightly golden around the edges. Add the diced red onion and continue to sauté until it's tender and translucent. Stir in the chili flakes and season with salt to taste. Combine Pasta and Sauce:  Return the drained pasta to the pan with the garlic and onion mixture. Pour in the reserved pasta water and squeeze in the lemon juice. Stir well to combine, ensuring the pasta is evenly coated with the sauce. Serve:  Divide the pasta between serving bowls. Generously sprinkle each serving with the curried bread crumbs. Garnish with fresh cilantro or parsley. Ideal for a convenient and fulfilling meal, this Chilli Garlic Pasta with Curried Bread Crumbs is bound to be a beloved dish in your home. Enjoy! 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

This dairy-free version of Creamed Spinach is incredibly easy to make. Paired with roasted vegetables, it offers a healthy, flavourful, and satisfying meal, perfect for a Meat-Free Monday. The creamy texture and rich taste make it a standout dish, providing a healthy plant-based option that is both nutritious and delicious. Enjoy this wholesome meal as a wonderful addition to your weekly rotation, ensuring a tasty and meat-free start to your week. Dairy Free Creamed Spinach with Roasted Vegetables Serves 4 INGREDIENTS Creamed Spinach: 400g English spinach, washed and finely chopped (English Spinach is less vigorous and has a smaller leaf than silverbeet) 2 tablespoons extra virgin olive oil 1 large brown onion, thinly sliced 3 garlic cloves, minced 1/2 cup light coconut cream, canned 1 teaspoon black pepper 1 teaspoon sea salt 1/2 tsp mustard powder Roasted Vegetables: 1 small cauliflower head, cut into 2-3cm thick ‘steaks’ 4 small carrots, sliced in half Extra Virgin Olive Oil Sea salt and Pepper To Serve: Lemon juice INSTRUCTIONS Prepare the Roasted Vegetables: Place cauliflower and carrots onto a lined tray, and drizzle plenty of extra virgin olive oil, and season well with sea salt, and pepper. Bake in a preheated oven at 210°C fan forced / 230°C conventional oven / 450°F, for 30 minutes. Prepare the Creamed Spinach: In a wide base, pot add the onion, garlic, and olive oil. Sauté for a few minutes without browning the onion and garlic. Next add the sea salt, pepper, mustard powder, and coconut cream. Bring to a gentle simmer. Reduce heat and cover. Simmer for 5-7 minutes. Serve: On a dinner plate, place the cauliflower steaks, carrots and a serving of the creamed spinach. Squeeze fresh lemon juice over it all and optional to add a drizzle of extra virgin olive oil plus an extra sprinkle of sea salt, and pepper. 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

Combine all the ingredients in a food processor to create a nutritious gluten-free snack bursting with flavour and delightful taste. Indulge in these Turmeric Lemon Bliss Balls whether it's for breakfast, a snack, or a wholesome dessert. Need more snack ideas? Click HERE for more recipes! Turmeric Lemon Bliss Balls Makes 30 medium size bliss balls INGREDIENTS 400g mixed Cashews, Almonds, Brazil nuts, pumpkin seeds and sultanas 250g dates, seeds are taken out and cut into pieces 50g desiccated coconut 50g chia seeds 40g maple syrup 2 teaspoons turmeric spice 2 tbs lemon rind 2 tbs lemon juice 2 tbs unmelted coconut oil (+extra if mixture too dry) INSTRUCTIONS Crumb the nuts: Place the nut mixture into a food processor or thermomix and pulse until broken down into crumbs. Then add the dates and further blitz. Combine all ingredients: Scrape down the sides and then add all the remaining ingredients and blitz until it forms a dough-like texture. Roll: Roll the mixture into 30 balls and place into an airtight container. Refrigerate: Refrigerate for at least 2 hours. 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

Over 30 years ago, a sweet elderly lady that was in her 90s, offered her ONE BOWL COUNTRY SLICE recipe to my mum. Mum loved making it because it was so easy and had so many vegetables in it, including zucchini, onion, and capsicum. It's the ultimate savoury slice to serve as an appetiser or the perfect side meal alongside a steak. Either way, you will love it. More Appetisers you'll ENJOY: Ricotta and Prosciutto Potato Gem Cups, gluten-free Spinach and Feta Pinwheels, gluten-free Brie and Cranberry Puff Pastry Bites, gluten-free ALL APPETISERS One Bowl Country Slice, gluten-free Makes 20-24 slices (depends on how big they are cut) Preparation: 20 minutes Cooking: 50 minutes -1 hour INGREDIENTS 1 large onion, finely chopped  1 large carrot, grated 1 large zucchini grated (squeeze any excess liquid) 1 red capsicum, finely diced 2 celery stalks, finely diced 3 spring onions/scallions, sliced thinly 1 cup Tasty Cheese 3 tbsp Parmesan Cheese 20g butter, melted (dairy free optional) 8 extra large eggs, lightly whisked 3 tbs gluten-free self-raising flour (swap with coconut flour for grain-free) ½ cup parsley, fresh and finely chopped ¼ cup mint leaves, fresh and finely chopped Sea salt / Pepper, a generous amount INSTRUCTIONS Preheat oven and prepare baking tray: Preheat to 180°C fan forced / 200°C conventional oven / 400°F and line baking tray (approximately 30x20cm) with baking paper.  Combine ingredients: Grate and chop all ingredients. First place into the bowl the eggs and whisk, then add all the remaining ingredients and mix to combine well. Bake: Spoon the mixture into the tray and spread out evenly, then bake for 50 minutes -1 hour or until cooked through. Cooling, Slice, and Serve: Allow to cool for at least 30 minutes or more before slicing into squares for serving. Enjoy. 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

Begin your morning with a fast and healthy Eggs and Spinach Breakfast. This uncomplicated dish brings together the nutritious benefits of free-range organic eggs with the lively, fresh tastes of baby spinach and Roma tomatoes. In a matter of minutes, you can whip up a tasty and fulfilling meal by forming 'nests' of spinach to hold each egg, all expertly cooked in one pan. An appetizing and nutritious way to kick off your day! Let's start cooking! Quick Eggs and Spinach Breakfast, gluten-free Serves 2 Ingredients: 4 free-range organic eggs 50g baby spinach 1 Roma tomato, sliced 2 tablespoons olive oil sea salt/pepper Instructions: Drizzle the olive oil in the frying pan. Spread the tomatoes all around and then add all the spinach. Make 4 ‘nests’ with the spinach and crack the eggs in each ’nest’. Place the lid onto the pan and cook over high heat for 2 minutes. Then reduce the heat and simmer for 2-3 minutes. Season with sea salt and pepper and serve immediately. Enjoy. Want to make it extra special? For an extra layer of flavor, add 1/2 cup of grated cheese of your choice over the top before placing the lid on the pan and cooking. Margaret Pahos @CreateCookShare

Need a fast and simple pasta meal for a hectic weeknight? Look no further than this Tomato Pesto Pasta. It offers a flavorful punch with the right balance of sweetness, guaranteed to leave you fully satisfied. Plus, it's both dairy-free and gluten-free.Let's stat cooking! Tomato Pesto Pasta, gluten-free Serves 4 Preparation: 10 minutes Cooking: 10 minutes Tomato Pesto: 150g semi-sundried tomatoes 100ml extra virgin olive oil, extra if needed 50g pine nuts OR 50g sunflower seeds 1 large garlic clove 1 tbsp white wine vinegar To serve on: 400g Gluten Free Pasta of choice fresh basil leaves baby capers optional: chilli flakes INSTRUCTIONS Combine all tomato pesto ingredients in a food processor. Cook pasta according to packet instructions. Drain and place into a large mixing or serving bowl. Pour pesto over pasta, toss, and combine well. Serve with fresh basil leaves and baby capers. Margaret Pahos @CreateCookShare

Seafood Chowder is a sumptuously creamy dairy-free dish made with fresh seafood, fish stock, hearty vegetables, and coconut cream. It's luxurious and ideal for a special gathering or a family meal. Let's Begin! Seafood Chowder with Coconut Cream Serves 4-6 Prep 10 minutes Cook 30 minutes Ingredients: 200g cod fish, diced 200g skinless salmon, diced 200g green prawns, peeled, diced 400g baby clams or vongole, washed 600ml fish stock 1 can of coconut cream 1/4 cup coconut oil or olive oil 1 leek, thinly sliced and chopped 2 celery stalks, thinly sliced 1 small sweet potato, diced 1 large potato, diced 2 carrots, diced 2 bay leaves 4 springs of fresh thyme 1 tbsp apple cider vinegar 1 tsp paprika 1 tsp dried dill juice of 1 lemon sea salt/pepper, a generous amount parsley to garnish Instructions: Prepare the vegetables: Heat the oil in a large saucepan, and add the leek, celery, carrot, potato and sweet potato. Cook, stirring occasionally over medium heat for 10 minutes. Add the spices and stock: Add thyme leaves, bay leaves, sea salt, pepper, paprika, apple cider vinegar, and stock, and bring to boil. Simmer for 10 minutes. Taste for seasoning. Add the seafood: Add the coconut milk, dill, and cod fish and simmer for a further 2 minutes and then add salmon, prawns, vongole, and lemon juice and simmer for a further 3 minutes or until the vongole has opened. Do not bring to boil, only simmer. Ready to serve: Remove thyme springs and bay leaves. Ladle chowder into large wide bowls and season with ground pepper, garnish with parsley, and optional to serve with a few chili slices. Margaret Pahos @CreateCookShare

Creating these Strawberry Cheesecakes is simple and will surely be a hit with your loved ones. Ideal for gatherings, you can prepare them a day in advance. They come together swiftly and have an elegant appearance. Let's get started! Mini Strawberry Cheesecakes Preparation: 15 minutes Cooking and Chilling Time: 4 hours Makes 10 x 120g jars Biscuit Base: 300g Amaretti Biscotti or any almond based gluten-free biscuits 80g butter, melted Cream Cheese Filling: 250g cream cheese 1/2 tsp vanilla bean paste 100g icing sugar 100ml thickened cream Strawberry Jam: 750g strawberries, washed and cut into quarters 1/2 cup caster sugar or coconut sugar 2 tbsp fresh lemon juice INSTRUCTIONS Biscuit Base: Place the biscuits in a food bag and crush them using a rolling pin. Transfer to a bowl and pour over the melted butter. Mix well. Pour them into the prepared glass bowls or jars and press them into the base to create an even layer. Chill in the fridge for 15 minutes to set. Cream Cheese: Next place the cream cheese, icing sugar, and vanilla paste in a bowl and beat with an electric mixer until smooth. Pour in the thickened cream and continue until the mixture is combined. Pour the cream cheese mixture on top of the biscuit base. Smooth the top with the back of a dessert spoon. Refrigerate for 3+ hours. Strawberry Topping: In a saucepan add the strawberries, and sugar and simmer over low heat until it starts to bubble and thicken. Then add the lemon juice and combine well stirring occasionally. Simmer for 10 minutes. Allow to completely cool while the cheesecake is setting in the fridge. Pour the strawberry topping over the cheese mixture and place it back into the refrigerator for a further hour. Serve with whipped cream, a dollop of ice cream, fresh berries, fresh mint leaves, or just on its own. Margaret Pahos @CreateCookShare