If you've ever tasted homemade pesto, then you'll never eat store-bought again, trust me. In just a matter of minutes, you can whip up this luscious Cashew Basil Pesto, which is a blend of fresh basil, roasted cashews, parmesan cheese, garlic, and fresh lemon juice that will leave your taste buds dancing. It's perfect for pasta, steaks, grilled chicken, sandwiches, salads, and more. Let's dive into the world of flavors with this homemade delight! Why use Cashews for this Basil Pesto? Creamy Texture: Cashews have a naturally creamy texture when blended, creating a velvety and smooth consistency in the pesto. This adds a luxurious mouthfeel to the sauce, making it satisfying and enjoyable. Mild, Nutty Flavor: Cashews have a mild and slightly sweet nutty flavor that complements the peppery freshness of basil and the savory notes of Parmesan cheese. This combination creates a well-balanced pesto that is rich and flavorful. Nutritional Benefits: Cashews are a good source of healthy fats, protein, and essential nutrients like magnesium and copper. Including cashews in your pesto not only adds flavor but also contributes to the nutritional profile of the dish. Accessibility and Affordability: Cashews are widely available and tend to be more affordable compared to some other nuts. This makes cashews a practical choice for those looking to create a delicious pesto without breaking the bank. How to store Cashew Basil Pesto Refrigerator: After making the Cashew Basil Pesto, fill a sterilised jar to almost the very top. Drizzle a little olive oil over the top and seal closed to keep the pesto green. This can keep for a few months in the fridge if you continue to cover the top with olive to keep the herbs fresh. Freezer: If you decide to make a large batch, then transfer to a freezer bag (s). Freeze flat, and break off chunks of pesto to use whenever you need it. When you need larger quantities defrost the entire bag. Favourite Ways to use Cashew Basil Pesto Pasta Sauce: Toss cooked pasta with a generous amount of cashew basil pesto for a quick and delicious pasta dish. Spread for Sandwiches and Wraps: Use cashew basil pesto as a spread for sandwiches and wraps. It adds a burst of flavor to cold or grilled sandwiches, giving them a gourmet touch. Try it with grilled chicken, turkey, or roasted vegetable sandwiches. Pizza Sauce: Instead of traditional tomato sauce, spread cashew basil pesto on your pizza crust as a flavorful alternative. Top with your favorite cheeses, veggies, and proteins for a unique and delicious pizza. Dip for Vegetables and Bread: Serve cashew basil pesto as a dip for fresh vegetables, breadsticks, or crusty bread. It's perfect for entertaining guests. Salad Dressing: Mix cashew basil pesto with a bit of olive oil and lemon juice to create a tasty salad dressing. Drizzle it over a green salad, pasta salad, or roasted vegetable salad for an extra layer of flavor. Protein Enhancer: Use cashew basil pesto as a marinade or sauce for grilled or roasted proteins. It pairs well with chicken, shrimp, salmon, or even tofu, adding a rich and herby flavor. Stir into Risotto or Quinoa: Stir cashew basil pesto into risotto or cooked quinoa for a vibrant and flavorful side dish. It adds depth to the dish and complements the nuttiness of the grains. Baked or Grilled Vegetables: Coat your favorite vegetables with cashew basil pesto before baking or grilling. The pesto infuses the vegetables with a savory flavor, making them a tasty side dish or standalone appetizer. Eggs and Breakfast Dishes: Swirl cashew basil pesto into scrambled eggs, omelets, or frittatas for a gourmet breakfast experience. It adds a burst of flavor to your morning routine. Grain Bowl Topping: Drizzle cashew basil pesto over grain bowls, such as quinoa or rice bowls, to add a burst of flavor and elevate the overall dish. What to pair this Cashew Basil Pesto with? Parmesan Chicken Tenderloins - add to the chicken or salad for extra flavour and juiciness. Cashew Basil Pesto Pasta - a simple yet flavour-packed weeknight dinner. Steak 'n' Chips Tray Bake - the perfect savoury topper to steak and chips. Crispy Gnocchi Tray Bake - drizzle over each bowl of gnocchi for a Mediterranean twist. Roasted Boneless Leg of Lamb - ditch the other sauces and try roasted lamb with this pesto instead! Cashew Basil Pesto Prep 5 minutes Process 1 minute Produces 1 ½ cups INGREDIENTS 2 packed cups fresh wide-leaf basil leaves, washed, dried, and stems removed ¾ cup extra virgin olive oil, light ¾ cup roasted (not salted) cashews ¼ cup parmesan cheese, freshly grated 2 large garlic cloves, cut into quarters 2 tablespoons fresh lemon juice ½ teaspoon pepper ½ teaspoon sea salt INSTRUCTIONS 1. Prepare to add to the food processor: In a food processor, start by layering the ingredients for optimal blending. Begin with the roasted cashews, garlic, lemon juice, sea salt, and pepper. 2. Adding the parmesan, basil, and olive oil: Add the freshly grated Parmesan cheese on top of the initial ingredients. Then, pack in the fresh basil leaves, ensuring they are washed, dried, and free of stems. Finish off the layering process by pouring the extra virgin olive oil over the basil leaves. This order helps achieve a smooth and consistent texture. 3. Process until smooth and store: Process the ingredients in the food processor until you achieve the desired texture and consistency. Stop and scrape down the sides if necessary to ensure everything is well incorporated. Once the pesto has reached a creamy perfection, transfer it into a sterilized jar and add a thin layer of olive oil on the top so the pesto is not exposed to air. This delicious concoction can be stored in the refrigerator for up to 3 months. Note on Olive Oil: Keep in mind that olive oil may solidify in the refrigerator. If this happens, simply leave the pesto out at room temperature for about 10 minutes before using. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Spaghetti with Home-Made Cashew Basil Pesto offers a perfect balance of flavours with the nutty richness of cashews, the freshness of basil, the sweet-tartness of semi-sundried tomatoes and the savoury notes from parmesan cheese. It's an easy one-pot dinner that's gluten-free, healthy, quick to make and a family favourite. Let's Begin! It's the perfect dinner, easy entertaining dish or meal prep idea! Quick and Easy Preparation: The recipe involves simple steps and doesn't require extensive preparation or cooking time. This makes it suitable for busy weeknights when you may not have a lot of time to spend in the kitchen. Minimal Ingredients: The recipe uses a handful of fresh and flavorful ingredients, making it easy to assemble without the need for a lengthy shopping list. This is convenient for weeknights when you may not have the time or inclination for complex recipes. One-Pot Dish: With the pasta and pesto combined, it's a one-pot meal. This means fewer dishes to wash, saving you time on cleanup and making the evening more relaxed. Versatile and Customizable: The recipe can be easily adapted based on what ingredients you have on hand. You can customize it by adding other vegetables, or protein sources, or adjusting the level of spiciness to suit your taste preferences. Satisfying and Flavorful: Despite its simplicity, the combination of fresh basil, cashews, Parmesan, and semi-sundried tomatoes creates a dish bursting with flavor. It's a satisfying and delicious meal that feels like a treat, making it perfect for turning a regular weeknight into a special dinner. Family-Friendly: The appeal of pasta is universal, making it a family-friendly option. The flavors in this dish are generally well-liked, making it a crowd-pleaser for both adults and children. Leftovers for Lunch or Meal Prep: If you have leftovers, this pasta dish can make a tasty and convenient lunch for the next day. It reheats well and can be packed for lunch at work. How to Make your Pasta Juicy! If you ever found your pesto pasta to be on the dry side, then make it juicier by using pasta water. The starchy pasta water can help create a creamy and cohesive sauce. Here's a simple breakdown of the process: As you mix the pesto with the cooked spaghetti, the pasta might absorb the sauce quickly, leaving you with a dry dish. The addition of a little pasta water, with its starch content, helps create a smoother, creamier texture, preventing the sauce from becoming overly thick or dry. The starches in the water form a cohesive bond with the pesto, allowing it to evenly coat each strand of spaghetti. Other Pasta Recipes 2-Ingredient Gluten-Free Fresh Pasta Creamy Ravioli Soup Creamy Mushroom Pasta One-Pot Lasagna Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free Serves 4 Prep 15 minutes Cook 10 minutes INGREDIENTS 400-500g spaghetti, gluten-free ¾ cup home-made Cashew Basil Pesto ¾ cup semi-sundried tomatoes, chopped into strips Extra Virgin Olive Oil Parmesan Cheese Fresh Basil Leaves INSTRUCTIONS Cook the Spaghetti: Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Keep 1/4 cup pasta water and then drain and set aside. Prepare the Cashew Basil Pesto: While the pasta is cooking, add the pesto ingredients to a food processor and combine. Combine Pasta with Pesto: Combine the cashew basil pesto and 1/4 cup of pasta water. Add Semi-Sundried Tomatoes and garnish: Gently fold in the chopped semi-sundried tomatoes, distributing them throughout the pasta. Drizzle a bit more extra virgin olive oil and garnish with additional fresh basil leaves and a generous sprinkle of freshly grated Parmesan. Serve: Plate the spaghetti on individual serving dishes, serve and enjoy. Home-Made Cashew Basil Pesto Recipe - CLICK HERE FOR THE RECIPE Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Ricotta and Prosciutto Potato Gem Cups are crispy and cheesy, filled with flavour, gluten-free and perfect as an appetiser, snack, or lunch option. Featuring a crispy Potato Gem base, each cup is generously filled with melted cheddar, creamy ricotta, savoury prosciutto strips, and juicy cherry tomatoes. Every bite makes these cups irresistibly tasty. Come and make them with me! Whether you're hosting a gathering or treating yourself to a flavourful snack, these cups are sure to be a hit. Easy to make and visually appealing, they showcase that gluten-free appetisers can be delicious and indulgent. Watch How to Make It These Ricotta and Prosciutto Potato Gem Cups will be the first appetisers to disappear at a party or from the kitchen table because they're so much to eat! Who doesn't love bites of fried potato goodness? Helpful Tips and FAQ Pressing the Potato Gems: When shaping the cups after the initial bake, use a glass or spoon to gently press down, creating a well-defined cup shape without flattening the gems too much. Adjusting the Portions: Adapt ingredient quantities if your muffin cups are smaller or larger to maintain a well-balanced flavor profile in each cup. Using fresh potatoes instead of frozen potato gems: While the frozen potato gems contribute to the crispy texture and convenience of this recipe, you can experiment with freshly grated potatoes. Ensure they are well-drained to achieve a similar texture. Substituting the prosciutto with a vegetarian option: Feel free to customize the filling based on your preferences. For a vegetarian options, consider adding roasted vegetables or sautéed mushrooms are excellent alternatives. Making these Potato Gem Cups ahead of time for a party: Prepare the cups in advance and store them in the refrigerator. When ready to serve, reheat them in the oven and add the fresh toppings just before serving to maintain their vibrant flavors and textures. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Cheese and Tomato Mini Tartlets Brie and Cranberry Puff Pastry Bites All Appetisers Ricotta and Prosciutto Potato Gem Cups, gluten-free Makes 16 Prep 10 minutes Cook 25 minutes 2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter Note: If muffin cups are smaller or larger, adapt portions accordingly. INGREDIENTS 1 x 900g frozen potato gems (tater tots), gluten-free 1 cup (100g) Cheddar or tasty cheese, grated ½ cup (100g) Ricotta cheese 8 slices of shaved prosciutto, pulled apart into strips 8 cherry tomatoes, cut in to quarters Microgreens or baby rocket to garnish Olive oil or avocado oil spray Freshly cracked pepper INSTRUCTIONS 1. Preheat and Prepare: Preheat oven to 220°C fan forced and spray each cup in the muffin tray with olive oil (brush as well if needed). 2.  Bake and Shape: Place 5 potato gems into each muffin cup (cups measure 7cm in diameter) and bake for 10 minutes. Then remove from the oven and using at the bottom of a small glass cup that will fit into the muffin cups, press down and ‘mash’ the potato gems into a cup shape. 3. Cheese Infusion: Place a tablespoon of grated cheddar into each cup and bake for a further 15 minutes. Allow to cool for 3 minutes. 4. Layer and Garnish: Add and load into each potato gem cup a teaspoon of ricotta, strips of prosciutto, diced tomatoes, a few microgreens, sprouts or baby rocket to garnish. Season with pepper and serve. Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Introducing the easiest appetiser you will ever make. It's my Cheese and Tomato Mini Tartlets – it's gluten-free finger food that effortlessly combines crisp, golden puff pastry with the savory richness of cheddar cheese and the vibrant freshness of cherry tomatoes. This recipe yields 36 mini tartlets, making it perfect for gatherings, and is cooked in just 15 minutes. These tartlets are a quick and easy treat to whip up for any occasion. Let's Begin! Why you will love them These Cheese and Tomato Mini Tartlets are not only delicious but also boast several qualities that make them exceptionally enjoyable to make: Ease of Preparation: With just 15 minutes of prep time, this recipe is quick and straightforward. The use of ready-made gluten-free puff pastry simplifies the process, making it accessible even for those with busy schedules. Impressive Presentation: The tartlets are visually appealing, featuring a golden-brown puff pastry base, vibrant red cherry tomatoes, and melted cheddar cheese. This makes them an elegant and attractive addition to any table or party spread. Bite-Sized Enjoyment: The mini size of these tartlets makes them perfect for easy, bite-sized enjoyment. They're convenient to pick up and eat, making them a great finger food option for social gatherings. Minimal Ingredients with Maximum Impact: Despite the simplicity of the ingredients, each component plays a crucial role in delivering a satisfying taste. The recipe achieves a delightful balance without the need for an extensive list of items. Warm or Room Temperature Enjoyment: These tartlets can be enjoyed either warm or at room temperature, providing flexibility in serving. This makes them a great option for preparing in advance, allowing you to focus on enjoying the moment with your guests. Watch How to Make It FAQ Can I use regular puff pastry instead of gluten-free puff pastry? Yes, you can substitute regular puff pastry if gluten is not a concern for you. Adjust the cooking time accordingly based on the instructions for the pastry you choose. How can I store leftovers? Store any leftover tartlets in an airtight container in the refrigerator. Reheat them in the oven at a low temperature to maintain their crispiness. Can I customize the toppings? Certainly! Feel free to get creative with toppings. You can add ingredients like caramelized onions, different types of cheese, or even a drizzle of balsamic glaze for extra flavor. Can I make these tartlets in a different shape? Absolutely! While the square shape is convenient, you can use cookie cutters to create different shapes for special occasions or to match a particular theme. Other Appetisers Spinach and Feta Pinwheels Olive and Halloumi Pinwheels Brie and Cranberry Puff Pastry Bites Cheese and Tomato Mini Tartlets, gluten-free Makes 24-36 (each sheet 20 x 15cm) Prep 15 minutes Cook 15 minutes Please Note: The amount of tartlets made and the ingredients required may need to vary depending on the size of the pastry sheets. INGREDIENTS 4 sheets puff pastry, gluten-free (I use Simply Wize) 18 cherry tomatoes, sliced thick (approximately) 8 slices cheddar cheese, cut into 6 equal pieces 2 teaspoons dried oregano or thyme 48 fresh basil leaves Olive oil spray Salt and pepper INSTRUCTIONS 1.     The oven: Preheat the oven to 190°C fan forced. 2.     Preparing the pastry: Place each square of pastry onto baking paper and using a knife or pizza cutter, slice into 4-6cm squares (depending on the measurement of your ready-made puff pastry and how large you want them). Next using the back of a small spice bottle, push down in the center of each square to create an indent in the puff pastry. The goal is to create a shallow impression without tearing the pastry. 3.     Layering the ingredients: Begin by spraying olive oil over the entire puff pastry sheets. Next place a square of cheddar cheese in the center of each pastry square, covering the indentation created with the spice bottle. The cheese will melt and fill the indentation as the tartlets bake. Top each cheese-covered pastry square with a slice of cherry tomato. Sprinkle with oregano, sea salt and pepper. 4.     Baking: Bake the tartlets in the preheated oven at 190°C fan forced for approximately 15 minutes or until the puff pastry is golden brown, and the cheese is melted and bubbly. 5.     Cooling and serving: Allow the tartlets to cool on the baking sheets for a few minutes before placing a basil leaf on each and then pulling them apart and serving. They can be enjoyed warm or at room temperature. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Watermelon Salad with Rocket, Feta, and Pistachio epitomizes the essence of summer! Not only does it look good and taste good, but this salad pairs well with just about any meal. It offers a delicious blend of flavors, combining the juicy sweetness of watermelon, the peppery freshness of rocket, the creamy saltiness of feta, and the nutty crunch of pistachios in each vibrant bite. Let's Begin! Why You'll LOVE this Watermelon Salad Vibrant Flavors: The salad offers a vibrant medley of flavors, that creates a taste sensation that is both refreshing and satisfying. Textural Contrast: Each bite provides a textural contrast, from the crispness of the rocket leaves to the creamy feta and the satisfying crunch of pistachios. This diverse texture adds interest and excitement to every forkful. Refreshing and Light: Perfect for warm summer days, the salad is refreshing and light. The chilled watermelon and the overall combination of ingredients make it a cooling and invigorating choice for a summer meal. Aesthetically, it's GORGEOUS! The salad is visually appealing, with its vibrant colors and artful arrangement of ingredients. The aesthetic presentation enhances the overall dining experience, making it not only a delicious dish but also a feast for the eyes. Pairs Well with Various Dishes: The salad complements a variety of main courses, making it a versatile side dish. Memorable Dining Experience: The unique combination of flavors and textures creates a memorable dining experience. People are likely to remember and crave the distinct taste of this salad, making it a go-to recipe for gatherings and celebrations. Gluten, Dairy, and Grain-Free (optional): The salad is gluten-free and grain-free and if vegan fetta is used, can also be dairy-free. Watch How to Make It Helpful Tips Selecting Ingredients: Choose a ripe and juicy watermelon. Look for a firm texture and a deep, uniform color. Opt for fresh, vibrant rocket leaves. Avoid wilted or yellowing greens. Select high-quality feta cheese for a creamy and flavorful addition. Use roasted and unsalted pistachios for a crunchy, nutty element. Marinating the Onion: Marinating red onions in lime juice is a fantastic way to mellow their sharpness and infuse them with a bright, citrusy flavor. Chilling: Refrigerate the watermelon cubes before assembling the salad. A chilled watermelon adds a refreshing touch to the dish. Serve the salad immediately after preparation to maintain the crispness of the rocket leaves. Serving Suggestions: This salad makes an excellent side dish for grilled meats or seafood or as a refreshing appetiser. Pair it with a chilled glass of white wine or a fruity iced tea to complement the flavors. Other Recipes you will Love Roasted Cauliflower and Chickpea Salad Mediterranean Rice Greek Salad Greek Potato Salad with Purslane Watermelon Salad with Rocket, Feta and Pistachios Prep: 10 minutes Servings: 8 as a side dish INGREDIENTS 1.5kg watermelon, cubed 120g baby rocket leaves 150g Greek feta, crumbled 1 red onion, thinly sliced ½ cup fresh basil leaves, ripped into pieces ½ cup fresh mint leaves, ripped into pieces ¼ cup chopped pistachios 2 tablespoons extra virgin olive oil 1 x juice and zest of a large juicy lime 1 tablespoon balsamic glaze 1 x pinch of salt INSTRUCTIONS 1.     Prepare the onions: In a bowl mix to combine the red onion, lime juice, lime zest, one tablespoon of olive oil, and a pinch of salt. Allow it to sit for 10 minutes, stirring it 2-3 times throughout. 2.     Prepare the salad: In the meantime, cube the watermelon. Then add to a large serving bowl the rocket, watermelon, and crumbled feta. Then drizzle over the top a tablespoon of extra virgin olive oil and balsamic glaze. Top that with the onions, pistachios, basil, and mint leaves. 3.     Toss and serve: Gently combine and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These Brie and Cranberry Puff Pastries are little bites of deliciousness! Imagine biting into a golden, buttery puff pastry parcel, where the velvety Brie oozes out, creating a luscious contrast with the sweet and tangy burst of cranberry sauce. The addition of finely chopped nuts introduces a delightful crunch, adding depth and texture to each heavenly bite. Looking at these appetisers, you wouldn't think they're gluten-free, take 10 minutes to prepare and use only 4 ingredients to bring together. Let's Begin! Indulge in the epitome of culinary elegance with our Brie and Cranberry Puff Pastry Bites – a symphony of rich, creamy Brie cheese, tart cranberry sauce, and crunchy nuts, all encased in layers of flaky puff pastry. These bite-sized treasures are not just an appetizer; they're a culinary experience that will transport your taste buds to a realm of sophisticated flavors. Watch How to Make It Helpful Tips and FAQ Q: Can I use store-bought puff pastry, or should I make it from scratch? Store-bought gluten-free puff pastry works perfectly fine and saves time. If you're short on time, go for the convenience of pre-made puff pastry from the supermarket. Q: How far in advance can I prepare these Brie and Cranberry Puff Pastry Bites? You can assemble the bites a few hours ahead and store them in an air-tight container in the refrigerator, unbaked. When you're ready to serve, simply bake them according to the instructions. Q: Can I substitute Brie with another type of cheese? While Brie provides a creamy and luxurious texture, you can experiment with other soft and melty cheeses like Camembert or goat cheese. Choose a cheese that complements the sweetness of the cranberry sauce. Q: Can I make these appetisers without nuts for allergy reasons? Absolutely. Feel free to omit the nuts if you have allergies or simply prefer the bites without them. The Brie and cranberry combination is delicious on its own. Q: Can I use a different sauce instead of cranberry? While cranberry sauce adds a delightful tangy sweetness, you can get creative with other fruit preserves or chutneys. Fig preserves, raspberry sauce, or even apricot jam can be excellent alternatives to customize the flavor profile. Q: How do I store leftovers? If you happen to have any leftovers, store them in an airtight container in the refrigerator. Reheat in the oven for a few minutes to maintain the flakiness of the puff pastry before serving. Other Appetisers Spinach and Feta Pinwheels Caribbean Spice Chicken Wings Zucchini, Basil and Feta Fritters Olive and Halloumi Pinwheels Baked Feta with Olives ** Thank you to Kalefornia Kravings for the inspiration for this wonderful and creative recipe that I can share with you all, and though Caitlin's page is not gluten-free, many of her recipes are easily converted to gluten-free. Brie and Cranberry Puff Pastry Bites, gluten-free Prep 10 minutes Cook 15 minutes Makes 18-24 This recipe uses Simply Wize puff pastry, with 4 sheets weighing 540g in total. INGREDIENTS 1 Packet puff pastry, thawed overnight in the refrigerator, gluten-free 1 ½ wheels of Brie Cheese (approximately 350g), cut into cubes 300g cranberry sauce, ready-made in a jar 24 pecans, roughly chopped 1 x fresh Rosemary (optional decoration) INSTRUCTIONS 1. Oven and Muffin tray: Preheat the oven to 200°C fan forced. (There is no need to spray the muffin tin if it is non-stick, however, if it needs it, use olive oil spray or a kitchen brush). 2. Prepare Pastry: Place the pastry on a flat surface and gently roll it out only once to slightly thin out. This is not necessary, but it does give you a larger surface to work with. Next, cut it into squares, approximately 6cm x 6cm, or a size that will fit the muffin holes you have available. 3. Assemble the Puff Pastry Bites: Place a puff pastry square into each muffin hole and place a brie cube in the centre of each pastry. Next, spoon a small amount of cranberry sauce over the top of the brie and sprinkle the pecans over the top. 4. Bake and Serve: Bake for 15 minutes or until golden and puffed up. Remove from oven, allow the bites to cool in the muffin tins for 10 minutes, garnish with rosemary, and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram  Pinterest  Facebook  TikTok YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Indulge in a tropical twist of a classic favourite with my version of Pavlova Rocky Road. It's the perfect combination of crunchy meringue, gooey marshmallow, and tropical tangy flavours of mango and passionfruit, all engulfed in sweet white chocolate. Rocky Road is as simple as making a no-bake dessert can get. Melt the chocolate, add in all the extras, combine, and chill. It's ideal for an afternoon sweet treat, served as dessert, or an edible gift. Watch How to Make It Other No-Bake Desserts you'll Love Strawberry Yoghurt Bites Snikers Date Bark Chocolate Coated Fruit Platter Peanut Butter and Jam Wagon Wheels Tim Tam Reindeers Mini Strawberry Cheesecakes Pavlova Rocky Road Prep Time: 10 minutes Chilling: 1-2 hours INGREDIENTS 560g white chocolate buttons for melting 100g (1/2 cup) pistachios, chopped 100g (1/2 cup) dried mango chopped 100g (2 cups) white marshmallows 90g (1/2 packet) gluten-free scotch finger biscuits, broken into bits50g (1 cup) meringue kisses, roughly chopped 1 passionfruit INSTRUCTIONS 1.     Prepare tray: Line a tray 25x15cm with baking paper allowing 2cm overhang on all sides. 2.     Prepare the ingredients: Add the pistachios, dried mango, marshmallows, scotch finger biscuits, and meringue kisses into a large bowl. Mix until combined. 3.     Melt the chocolate: Heat chocolate in a microwave bowl and melt, stirring at 30-second intervals until melted. Alternatively, place a small pot with a little water on the stovetop with a bowl that fits on top and place the chocolate into the bowl (make sure no water touches the chocolate). Gently simmer and stir continuously until the chocolate is melted. 4.     Bring it together: Pour the chocolate over the marshmallow mixture and combine well. Spoon it into the tray, pressing down with a spatula. Drizzle on top, the passionfruit pulp. Refrigerate for 1 hour or until set. 5.     Serve: Bring to room temperature for 10 minutes before cutting into 4cm squares. Serve and enjoy. Store in a container in the refrigerator. 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 @CreateCookShare

Creating a platter of simple Chocolate Coated Fruit is a delightful way to elevate any gathering and bring a touch of indulgence to your table. This charming and delicious treat not only satisfies sweet cravings but also adds a burst of color and freshness to the occasion. It's a timeless treat that never fails to captivate guests. Let's begin! Watch How to Make It Helpful Tips Use Fresh, Dry Fruit: Start with fresh and thoroughly dried fruit. Moisture can cause the chocolate to seize, so make sure the fruit is completely dry. Choose Quality Chocolate: Opt for high-quality white chocolate. The better the chocolate, the better the end result. Prepare the Fruit in Advance: Wash and cut the fruit into bite-sized pieces before starting the chocolate dipping process. This helps streamline the assembly line and ensures efficiency. Melt Chocolate Carefully: Melt the chocolate using gentle heat to avoid burning. Use a double boiler or microwave in short intervals, stirring between each. Be patient; melting chocolate is a gradual process. Dip and Shake: When dipping the fruit, fully submerge it in the melted chocolate and give it a little shake to allow excess chocolate to drip off. This ensures a thin, even coating. Toppings and Decorations: If you're adding toppings like chopped nuts, coconut, or sprinkles, do so while the chocolate is still wet. This helps the toppings adhere to the chocolate. Let the Chocolate Set: Allow the chocolate-covered fruit to set at room temperature or in the refrigerator. This usually takes about 15-30 minutes. Avoid placing them in the freezer, as this can cause the chocolate to become brittle. Get Creative: Feel free to experiment with different types of chocolate, fruit combinations, and toppings. This allows you to customize the chocolate-covered fruit to suit your taste and the occasion. Handle with Care: Handle the chocolate-covered fruit delicately to avoid fingerprints on the chocolate. Using clean, dry hands or utensils helps maintain the aesthetic appeal. Store Properly: Store the chocolate-covered fruit in a cool, dry place. If you need to refrigerate them, do so in an airtight container, but be aware that condensation can affect the texture of the chocolate. Dairy-Free: Make it dairy-free by using vegan chocolate For more ideas, check out my Special Occasions Recipes Chocolate Coated Fruit Platter Serves 6-8 Prep 15 minutes Chill 15 minutes INGREDIENTS Chocolate Fruit: 14 fresh large strawberries 3 kiwi fruit 1 pineapple 250g-300g white chocolate buttons, dairy-free optional Toppings options: Pistachios, crushed Peanuts, crushed Desiccated coconut Dried rose petals Decorative candy / sprinkles INSTRUCTIONS 1. Prepare the fruit: Peel, slice, wash and completely pat dry the fruit. Slice the pineapple and kiwi fruit into thick enough slices to be able to hold it without it breaking. 2. Melt the chocolate: Place the chocolate buttons into a double boiler* or microwave at 30-second intervals, stirring between each interval, until the texture is smooth. 3. Dip the fruit: Hold each piece of fruit at the stem or edge, and dip it into the melted chocolate, making sure it is well coated. Allow excess chocolate to drip off and then place it on a lined tray with baking paper. 4. Toppings: Whilst the chocolate is still soft, sprinkle toppings of choice over the chocolate-covered fruit. Examples are; pistachios on strawberries, peanuts on kiwi, and coconut on pineapple. 5. Chill and serve: Allow the chocolate to set in the refrigerator and serve when needed. *Using a Double Boiler – place a stainless or glass bowl over a small pot of simmering water (making sure the simmering water does not touch the bowl of chocolate). Stir the chocolate continuously, and as the hot water simmers underneath the bowl of chocolate, it causes the chocolate to melt. 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 @CreateCookShare

These Spinach and Feta Pinwheels combine the classic flavours of Greek spanakopita in an easy, crowd-pleasing appetiser. Made with spinach, feta and flaky pastry, they're perfect for entertaining, lunchboxes, parties or a simple snack. Spinach and Feta Pinwheels, gluten-free Watch How to Make Spinach and Feta Pinwheels Frequently Asked Questions Can I make spinach and feta pinwheels ahead of time? Yes. The pinwheels can be assembled ahead of time and stored in the refrigerator until ready to bake. They can also be baked in advance and reheated before serving. Can I use frozen spinach? Yes. Allow the spinach to thaw completely and squeeze out as much liquid as possible before using. Can I use regular puff pastry? Absolutely. If you don't need the recipe to be gluten-free, regular puff pastry works perfectly. What can I serve with spinach and feta pinwheels? These pinwheels are delicious served with the lemon yoghurt dip, my tzatziki, or a simple salad or as part of a grazing platter. Can I make these in the air fryer? Yes. Follow the air fryer instructions included in the recipe and cook in batches to avoid overcrowding. Why is my filling wet? Spinach naturally contains a lot of water. Be sure to dry the spinach thoroughly and squeeze out any excess moisture before mixing the filling. Spinach and Feta Pinwheels, gluten-free Why You'll Love Spinach and Feta Pinwheels Easy Spanakopita Flavours Enjoy all the classic flavours of Greek spanakopita in an easy bite-sized pinwheel without the time and effort of making a traditional pie. Quick and Easy These pinwheels come together quickly, making them perfect for entertaining, lunchboxes, snacks or last-minute gatherings. Perfect for Sharing Their bite-sized shape makes them ideal for parties, picnics, grazing boards and family gatherings. Customisable Add chilli flakes for a little heat, swap the herbs or experiment with different cheeses to make them your own. They can also be made dairy-free using your favourite plant-based cheese alternatives. SERVING SUGGESTIONS These Spinach and Feta Pinwheels are perfect for entertaining, lunchboxes, picnics and grazing boards. Serve them with the lemon yoghurt dip, tzatziki or a simple Greek salad for an easy meal. They also pair beautifully with soups, grilled meats and other Mediterranean-inspired dishes. Spinach and Feta Pinwheels, gluten-free Other Appetisers you'll Love Cheese and Tomato Mini Tartlets Olive and Halloumi Pinwheels PastryLess Spanakopita Baked Feta with Olives Greek Salad Dipping Oil Tempura Vegetables Spinach and Feta Pinwheels, gluten-free Spinach and Feta Pinwheels, gluten-free Makes 30-35 pieces Prep 10-15 minutes Cook 20 minutes INGREDIENTS Pinwheels: 4 sheets puff pastry, gluten-free (I used Simply Wize Puff Pastry) 200g spinach leaves, washed, dried very well and finely chopped 4 spring onions, finely sliced 150g Greek feta, crumbled 50g parmesan cheese, finely grated 1egg, whisked Salt and pepper Yoghurt Dip: 150g Greek yoghurt 1 x zest of a lemon 1 garlic clove, minced 2 teaspoons extra virgin olive oil Pinch of salt and pepper INSTRUCTIONS 1. Prepare the filling: Preheat the oven to 210°C fan force. Line 2 trays with baking paper. Next, make sure the spinach is air and paper towel-dried very well, squeeze any excess liquid, and then in a bowl combine the spinach, green onion, feta, parmesan, salt, and pepper. Combine well enough that it becomes like a thick paste ready for spreading. 2. Spread and Roll: Place the puff pastry sheet onto a flat surface and spread the mixture evenly over the pastry, leaving a small border at the top edge. Next, roll it into a tight spiral log and seal the edge by pressing it gently. 3. Slice and Brush: Slice the log into 2cm thick pinwheels, place them spread out onto the baking trays, and brush lightly with the egg wash. 4. Bake and serve: Place into the preheated oven for 20 minutes or until they are golden and puffed up. In the meantime, combine the ingredients for the yoghurt dip. Allow spinach and feta pinwheels to cool for 10 minutes before serving. Place onto a platter with the dipping sauce and enjoy. AIR FRYER INSTRUCTIONS : Make half the amount recommended in the ingredients, then follow instructions 1-3. Once the log is sliced and brushed with eggwash, place scrolls in the air fryer basket, lined with baking paper, then cook at 200°C for 15 minutes or until golden and cooked through. Do not overcrowd in air fryer. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Spinach and Feta Pinwheels, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

This healthier twist on a classic Chinese dish makes my Kung Pao Cauliflower Bake perfect for the whole family. It's a blend of baked cauliflower and capsicum tossed in a sweet and sticky Kung Pao Sauce. It's nutrient-packed, mouth-watering, and the perfect meat-free Monday meal. Best of all it's gluten-free, dairy-free, grain-free, perfect as meal prep and cooks in 30 minutes. What is Kung Pao Cauliflower? Traditional Kung Pao is made with chicken. It is a delicious stir fry, often deep fried, has a large loading of sugar, is not very healthy, and is not gluten-free (due to the Shaoxing Wine). For this reason, I have put together a healthier version that is flavourful, easy to make, with minimal mess, and nutrient dense. My Kung Pao Cauliflower Gluten-Free keeps much of the flavours of the original recipe and keeps it simple enough as an option for the working week. Watch How to Make It How Do You Make Kung Pao Cauliflower Gluten-Free? It only takes a few main steps to cook this delicious tray-bake recipe: Prepare the Cauliflower and Capsicum and Bake: Place the cauliflower and capsicum onto a lined tray. Season well and spray with cooking oil. Place into a preheated oven for 20 minutes. Make the Kung Pao Sauce: Combine all the ingredients to create the sauce and prepare the garnish (optional to cook Rice at this stage). Coat the cauliflower and capsicum: Remove the tray from the oven and pour the sauce over the vegetables. Toss well to coat the vegetables and return to the oven for a further 10 minutes. Garnish and serve! Garnish with green onions, crushed peanuts and serve! Helpful Tips Cauliflower Cut the cauliflower into bite-size florets. This way it will cook evenly with the capsicum and will crisp up. Kung Pao Sauce If you find there is not enough sauce because the cauliflower is too large (I used a small cauliflower), then increase by 25-50% the ingredients of the sauce based on the size of the cauliflower. Spices If you love to spice it up then add a teaspoon of chilli flakes as an extra garnish once cooked. It is sensational! Meal Prep This is a fantastic meal-prep recipe. Place the Kun Pao Cauliflower into a microwave-safe container along with the Rice and simply heat. It stays well in the refrigerator for up to a week. Other Tray Bake Recipes Steak 'n' Chips Chicken and Halloumi Tray Bake Crispy Tray Bake Gnocchi Juicy Beef Kafta Deconstructed Chicken Souvlaki Tray Bake Halloumi and Vegetable Tray Bake Roasted lamb Chops with Blistered Tomatoes and Potatoes No Pastry Spinach and Feta Bake (Pastryless Spanakopita) Kung Pao Cauliflower Tray Bake Serves 4 Prep 10 minutes Cook 30 minutes INGREDIENTS Cauliflower: 1 small head cauliflower, cut into small florets** 1 large red capsicum, cut 3cm cubed 1 large green capsicum, cut 3cm cubed Cooking oil spray (I prefer Avocado Oil) Sea salt and pepper Sauce: 6 cloves garlic, minced 3cm piece fresh ginger, grated 2 tablespoons gluten-free Sesame Oil* 3 tablespoons gluten-free Tamari Light Soy Sauce* 4 tablespoons gluten-free Hoisin Sauce* 2 tablespoons dry Sherry 1 heaped teaspoon of corn flour (corn starch) Garnish: ¼ cup peanuts chopped (OR for a nut-free version use ¼ cup Chang’s Gluten-Free Fried Noodles 2-3 green onions, thinly sliced 1 long red chilli, sliced or 1 teaspoon chilli flakes (optional) Optional To Serve: Steamed Rice *All products are from Chang's Asian Food range as they are gluten-free **If you find there is not enough sauce because the cauliflower is too large (I used a small cauliflower), then increase by 25-50% the ingredients of the sauce based on the size of the cauliflower. INSTRUCTIONS 1. Preheat oven to 200°C fan forced / 220°C conventional oven / 425° and line a baking tray with baking paper. 2. Cut cauliflower into small florets, no larger than 3cm cubed, and place them onto a tray along with the capsicums. Spray with cooking oil, season with salt and pepper, and bake for 20-25 minutes. It is optional to Steam Rice at the stage so it is ready at the same time. 3. In the meantime, combine all the ingredients to create the sauce and prepare the garnish. 4. Remove the tray from the oven and pour the sauce over the vegetables. Toss well to coat the vegetables and return to the oven. Reduce oven to 190C fan forced Bake for a further 10 minutes. 5. Once cooked, remove from oven, garnish with green onions, and peanuts (or for a nut-free version, Chang’s Fried Noodles). Serve immediately as a side dish or with steamed rice.