This 'Steamed' Fish in Oyster Sauce is a waterless way to steam-cook fish. All you need is a handful of ingredients and a pan with a lid. The fish becomes tender and flaky and the oyster sauce enhances its flavour. It is ready in less than 15 minutes and when served with rice and Asian greens, it's an impressive-looking dish. Let's begin! What is 'Waterless' Steaming? The term waterless steaming is the opposite of traditional steaming. In traditional steaming, there is a pot of boiling water that produces steam to cook the food. In waterless steaming, the water is absent. Instead, the liquid in the food itself is dispersed and the food steams itself. The food remains moist and the flavour is retained, creating a juicy and flavourful meal. Watch How to Make It How do you make Steamed Fish in Oyster Sauce? These are the steps taken to cook the rice, fish and bok choy, all within 30 minutes. First, make sure you have all your ingredients prepared and in front of you. 1. Cook the Rice: If you are going to cook the rice from scratch (alternatively you can use microwave-ready rice), then this would be the first step. To make my rice, it needs 5 minutes boiling and 15 minutes steaming time. During the time the rice is steaming, you can cook the fish and bok choy. Recipe for RICE. 2. Combine the marinade: Combine the ingredients for the marinade in a wide bowl that will fit the fish. Place the fish into the bowl and turn the fish over to coat both sides. While this is marinating, cook the bok choy. 3. Cook the Bok Choy: Add to a pan or wok the vegetable oil and cook the garlic before adding the remaining ingredients. Stir fry over high heat for 2-3 minutes, then remove from heat and serve on a platter. 4. Cook the Fish: Saute the onion and garlic and then place the fish over the onions. The fish does not touch the pan directly. Pour over the marinade and "Shaoxing Wine" and place the lid onto the pan. Steam for a few minutes. Do not remove the lid. Check if the fish has been cooked and garnish with sesame seeds and green onions. 5. Bring it together: Serve in shallow bowls. Place the rice first, then top with the bok choy and fish. Serve immediately. Helpful Tips What type of fish should I use? Choose a firm but flaky fish such as seabass, snapper, cod, bream, barramundi or ocean perch. The best source of fresh fish fillets is from your local fish market. Do not use tuna or swordfish as it dries out and avoid oily fish like salmon and trout. Can I use Shaoxing Wine if I'm NOT on a Gluten Free diet? Yes! Traditionally Shaoxing Wine is used for this recipe, however, since there is wheat present in Shaoxing Wine, I have come up with an alternative for those on a gluten-free diet. Instead of Shaoxing Wine, simply combine 1 tablespoon of balsamic vinegar, 1 tablespoon of rice wine vinegar and 1 teaspoon of fine (caster) sugar. Other Fish and Seafood Recipes Lemon and Garlic Butter Fish Honey and Walnut 'Baklava' Fish Spaghetti Marinara in Coconut Milk Prawn Saganaki with chilli and thyme Salmon with Bruscetta Salad Seafood Chowder with Coconut Cream All other Seafood Recipes And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret 'Steamed' Fish in Oyster Sauce Serves 4 Prep 15 minutes Cooking 15 minutes (extra time for rice and bok choy) INGREDIENTS: Fish: 4x 180g pieces of firm white fish fillets, (seabass, snapper, cod or barramundi) 4 green onions, sliced on the diagonal 1 large brown onion, thinly sliced 4 garlic cloves, sliced 2 tablespoons "Shaoxing Wine" (as traditional Shaoxing Wine is not gluten-free, the alternative is to use 1 tablespoon balsamic vinegar, 1 tablespoon rice wine vinegar and 1 teaspoon fine sugar) 3 tablespoons cooking oil Marinade: 1 teaspoon salt 2 tablespoons Chang’s GF Tamari Light Soy Sauce* 4 tablespoons Chang’s GF Oyster Sauce* 2 teaspoons GF corn flour / corn starch Freshly cracked black pepper to taste INSTRUCTIONS: 1. Combine the ingredients of the marinade in a bowl, and place the fish fillets in the marinade, making sure all sides are coated well. Allow marinating for 15 minutes, turning over halfway through. (During this time, cook the Garlic and Soy Bok Chok Choy - recipe below) 2. Place on the stovetop flat bottom saucepan and heat before adding the oil, brown onion and garlic. Stir fry for 1 minute. 3. Place the fish fillets into the pan, on top of the onion and garlic, and pour the marinade and Shaoxing Wine over the top. Place the lid, reduce heat to low and ‘steam’ cook for 5 minutes. Remove from heat, do not lift the lid, and allow sitting for a further 3 minutes. 4. Using a fork, check if the fish has been cooked. Place the fork, at an angle at the thickest point, and twist gently. The fish will flake easily when it is done and it will lose its raw appearance. 5. Once cooked, garnish with the green onions, remove from the pan and serve alongside steamed rice and/ or Garlic and Soy Bok Choy. Optional: add extra flavour and sprinkle chilli flakes or slices of fresh chilli. Click here for Rice Recipe Garlic and Soy Bok Choy Serves 4 Prep 5 minutes Cooking 5 minutes INGREDIENTS: 2 tablespoons vegetable oil 6 garlic cloves, slices 8 baby bok choy, sliced in quarters 2 tablespoons Chang’s GF Tamari Soy Sauce* 1 tablespoon Chang’s GF Sesame Oil* INSTRUCTIONS: 1. Add to a wok the vegetable oil and heat. Add the garlic and stir fry for 1 minute. 2. Add the bok choy, Tamari Soy Sauce and Sesame Oil and toss to coat. Cook for 2 minutes over high heat. Season with freshly cracked pepper and optional sesame seeds. 3. Remove from heat and serve. * Chang's Asian Food is a third-generation Australian-owned family business with a large range of gluten-free noodles and sauces. The combination of being Australian-owned and coeliac-safe makes me highly recommend this company for Asian cooking. This is not a sponsored ad. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok Recipe and Photography Margaret Pahos for @CreateCookShare

My Mediterranean Beans on Toast is a flavour bomb that is deliciously healthy, gluten-free, and vegan. The creamy butter beans and sweet cherry tomatoes marry perfectly with the flavours of garlic, oregano, paprika, and fresh basil. It's a full-flavoured recipe that is cooked in only 10 minutes. Store-bought baked beans can be heavy, sweet, and quite unhealthy in comparison to this homemade Mediterranean version that is light, naturally sweetened, healthy, and fresh tasting. It's perfectly satisfying for any meal of the day including breakfast, lunch, or even dinner! Watch How to Make It What to Serve it With These Mediterranean Beans pair perfectly with toasted bread, however, they are so versatile that they can also be served with: Any style of gluten-free bread including focaccia or baguette Sausages or Steak Fried eggs and Mushrooms Fries or Baked Potatoes Baked or Steamed Vegetables Rice or Quinoa Roasted Lamb On their own! Mediterranean Beans on Toast Serves 4 Prep 5 minutes Cook 10 minutes INGREDIENTS 4 servings of gluten-free focaccia bread, toasted or grilled 2 x 400g cans of butter beans, drained and rinsed 2 punnets cherry tomatoes 1 brown onion, sliced 4 garlic cloves, finely grated or minced ¼ cup extra virgin olive oil 1 teaspoon dried Greek oregano ½ teaspoon sweet paprika 1 cup fresh basil leaves Sea salt and pepper, a generous amount To Garnish Additional Option: Freshly grated parmesan cheese Crumbled Greek feta Dairy-free alternative Juice of fresh lemon INSTRUCTIONS 1. Heat the extra virgin olive oil in a wide frying pan, and add the onions. Sauté for 1 minute, stirring continuously. 2. Add the tomatoes and garlic. Reduce heat to medium and gently stir for a further 2 minutes. 3. Add the beans, oregano, paprika, sea salt, and pepper and stir to evenly coat all ingredients. Place the lid on the frying pan and gently simmer for 3 minutes. In the meantime, toast the focaccia (or optional to serve over steamed rice). 4. Remove from heat and stir through the basil leaves and choice of cheese. 5. Either serve into a large dish, over toasted focaccia, or over steamed rice. Drizzle over the top extra virgin olive oil and a squeeze of lemon juice (optional) and enjoy. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

These gluten-free Nutella Stuffed French Toast Bites are a game changer! The combination of slice bread stuffed with Nutella, then dipped into a vanilla custard, lightly fried, and then coated in cinnamon sugar is decadent, delicious, and addictive. It is the perfect recipe for a weekend brunch, a fun sweet treat, or a special occasion dessert. What is French Toast? French Toast is bread dipped in a batter of egg and milk and then lightly fried until golden. It is then topped with syrup, sugar, and cinnamon. It is a popular breakfast or brunch dish, often served in cafés. Traditionally, stale bread was used to make this dish as a way of using old bread that would have otherwise been thrown out. Today, it is seen as a decadent, elegant and luscious brunch staple. Watch How to Make It Helpful Tips Bread I recommend using gluten-free bread that is thick, spongy, and a few days old. Stale bread works best, however, it is not a necessity. Egg and Milk Mixture To avoid random bits of white egg or yolk, make sure the egg and milk mixture has been whisked well. Also, when dunking the bread bites into the mixture, make sure this is only for a few seconds a side to avoid making the French toast soggy. Nutella Make sure that the Nutella has been spread all the way to the corners of the bread so every bite has Nutella. Dairy Free Options It may seem impossible, but this recipe can be made dairy free. Simply swap Nutella for a vegan option chocolate spread along with the milk and butter. Here is what I have used: Pana Organic Chocolate Spread Nuttelex Butter Almond Milk Other Breakfast Ideas Cinnamon Banana Bagels Layered Granola and Yogurt Jars Ham and Mushroom Quesadilla Baked Eggs in a Bagel Hole Halloumi Muffins All Breakfast and Brunch Ideas Nutella Stuffed French Toast Bites, Gluten-Free Serves 4 Prep 5 minutes Cook 12 minutes French Toast: 8 slices gluten-free bread (I used TipTop Gluten-Free ) 4 tablespoons Nutella (vegan alternative for dairy free) 2 eggs ½ milk (soy or almond milk for dairy free) ½ teaspoon vanilla essence 2 tablespoons butter (vegan alternative for dairy free) Coating: 1/5 cup caster sugar 1 teaspoon ground cinnamon Toppings: Banana and blueberries Maple syrup Almond flakes INSTRUCTIONS 1. In a shallow dish combine the caster sugar and cinnamon. In a separate shallow dish, whisk together the eggs, milk, and vanilla essence. Set both aside. 2. Cut off the crusts of the bread and then spread a thin layer of Nutella across one side of the bread. Bring together two slices of bread, creating a sandwich. Cut the sandwich into quarters. Repeat with the other slices of bread. 3. Take the sandwich quarters and dip them into the egg mixture. In a large pan, over medium heat, melt the butter. Place the soaked bread in the pan and cook for about 2 minutes on each side or until golden brown. Repeat with remaining bread. 4. Remove from the pan, and dip each into the sugar and cinnamon coating until thoroughly covered. 5. Top with banana slices, blueberries, maple syrup, and almond flakes. Serve. Don’t like Nutella? Try this recipe with peanut butter or strawberry jam. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

These Layered Granola and Yoghurt Jars are gluten-free and the perfect healthy on-the-go breakfast, snack, or lunch option. They can be made in advance and stored in the refrigerator so that there is a quick meal available any time of the day. Whether you make them as part of your weekly meal prep or put it together in a few minutes as a quick snack, you'll love the taste and how simple they are to create. Why make these Granola and Yoghurt Jars The meal prep is so easy and quick to assemble They are portable and can be eaten at home, on the go, or at work. They work just as well making them in reusable plastic jars and containers. It's a little jar packed with the goodness of protein, vitamins and minerals, and healthy fats. Granola Yoghurt Jars Ingredients This super simple on-the-go gluten-free breakfast comes together in just 3 ingredients: Gluten-Free Granola Choice of Yoghurt Choice of Fresh Fruit Optional sweetener: honey, maple syrup or jam Watch How to Make It Make them Dairy-Free, Vegan Friendly or Grain-Free Substitute the milk in this recipe with gluten-free soy, almond milk, or cashew milk. Substitute the yoghurt in this recipe with gluten-free almond, coconut or soy yoghurt. Substitute the granola for a paleo or keto-friendly granola for a grain-free version. Other Fun Fruit Flavour Combinations Peanut butter and banana Strawberry and banana Blueberry and pineapple Mango and blueberry Apple and strawberry Storage These Granola and Yoghurt Jars will keep for 5 days if stored in glass jars and using freshly cut fruit and ingredients. Other Breakfast Recipes 👈 click here for all other breakfast recipes Layered Granola and Yogurt Jars Meal prep 10 minutes Makes 5 x 250 ml jars INGREDIENTS 600g Greek, natural, or vanilla bean yoghurt 200g (2 cups) granola, gluten-free (I used Epicuros Macadamia Granola) 2 cups of fruit toppings Simple Fruit Options: · Apple Cinnamon (diced apples, sultanas, and cinnamon with a squeeze of lemon juice) · Mixed Berry (strawberry, blueberries, raspberries) · Passionfruit (optional to add coconut flakes) Optional sweetener: honey, maple syrup or jam INSTRUCTIONS 1. Layer each jar, firstly with the granola, then yoghurt, and top with fruit. 2. Close with jar lids and place into the refrigerator. Store for up to 5 days. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Combine five ingredients to make these homemade gluten-free Granola Bliss Balls as part of your weekly meal prep for a healthy breakfast or snack. They come together in one bowl and store in the fridge for weeks, so they can be used up as needed. They're delicious, nutritious and the perfect snack for when you're on the go! Why make these homemade Granola Bliss Balls? These gluten-free Granola Bliss Balls are made with a base of nuts, seeds, and puffed rice, which contain healthy fats, fiber, and protein. They're nutritious and so yummy! They're portable and can be eaten at home, on the go, or at work. They're made all in one bowl, no electrical appliances are needed and they store in the refrigerator for up to 2 months! Watch How to Make It Make them Dairy-Free, Vegan Friendly or Grain-Free Substitute the chocolate in this recipe with gluten-free and dairy-free chocolate. Substitute the honey in this recipe with rice malt syrup for a vegan version. Substitute the granola in this recipe for a paleo or keto-friendly granola for a grain-free version. Storage These Granola Bliss Balls will keep for 2 months if stored in an airtight container in the fridge. Helpful Tip Mixture too dry or too moist? Based on what nut butter you use, this will determine how wet or dry the mixture turns out. Even peanut butters vary based on its ingredients. Due to this, if the mixture seems too wet to form balls, simply add a little more granola or desiccated coconut. If the mixture seems too dry and crumbly, then add more nut butter or honey. Only add a tablespoon at a time with either outcome. Granola Bites Makes 12 Prep 10 minutes Refrigerate 20 minutes INGREDIENTS 2 cups granola, gluten-free (I used Epicuros Fig, Walnut and Cinnamon) 3/4 - 1 cup peanut butter or nut butter (the amount will depend upon the texture and thickness of the chosen nut butter) ¼ cup honey ¼ cup desiccated coconut ¼ cup white chocolate buttons (Dairy-free optional) INSTRUCTIONS 1. Combine well in a bowl the granola, peanut butter, desiccated coconut, and honey. 2. Scoop into balls using a cookie scoop or tablespoon, and with damp hands, gently roll into a ball. Place onto a tray, lined with baking paper. 3. Add chocolate chips to a bowl and microwave in 30-second intervals, and stir, until the chocolate has melted. Drizzle back and forth over the granola balls. 4. Refrigerate for 20 minutes before serving. Store in an airtight container for up to 2 months. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

Warming rice, crunchy fresh herbs, creamy stock, and juicy chicken slices come together to create this Coconut Poached Chicken with a Wild Rice recipe. It's light, healthy, and perfect for anyone wanting an easy yet full-flavoured mid-week meal. After consuming enough food to feed a small village during these school holidays, I wanted to create recipes that would make me feel healthier and lighter and was soothing to my soul. Here enters this poached chicken recipe and I am sure it will make you feel exactly just that way too. One day whilst looking at chicken and coconut recipes, I across this recipe by Donna Hay. https://www.donnahay.com.au/recipes/coconut-rice-and-chicken-salad but I wanted to recreate it as a soup and so my Coconut Poached Chicken with Wild Rice was the end result. Before we get to the recipe, here are a few tips and options for you and be sure to watch my video below to see how easy it is to make! Enjoy! HOW TO MAKE THIS RECIPE This is a very simple recipe and has only a few easy main steps: Combine the stock ingredients. Poach and slice the chicken Heat the rice Bring it together in a bowl. Layer the rice, chicken, vegetables, and herbs and pour over the hot aromatic stock. Helpful Tips INGREDIENTS AND VARIATIONS RICE: Can I use microwave rice instead of cooking my own? Yes! I have made this using microwave rice and it turns out great. I bought both black rice and white rice and combined them. Simply follow the heating suggestions as recommended on the packet and add them to the bowls. CHICKEN: Can I use leftover chicken? Yes once again! To speed up the process, why not use leftover chicken and simply shred it. In fact, you could probably use leftover turkey! LOW CARB: What is a low-carb option? We are so lucky to have available in our supermarkets so many wonderful low-carb options. One that I use often is the rice konjac noodles. You can view the product at this link: https://slendier.com/product/slendier-rice/ Alternatively, why not use cauliflower rice or zucchini noodles instead. Other Chicken and Soup Recipes Chicken and Rice Healing Soup Easy Chicken Curry Soup Stuffed Baked Chicken Breast Lemongrass Tenderloins with Warm Vietnamese Salad Yogurt Braised Chicken with Chickpea Salad Coconut Poached Chicken with Wild Rice Serves 4 Prep Time 10 minutes Cooking Time: 30 minutes INGREDIENTS 400g Chicken Breasts 450g wild rice, a mixture of white and black microwave rice 400g coconut milk 200g snow peas, sliced diagonally 100g bean sprouts 1-litre chicken stock 2 tablespoons hot chilli sauce 1 tablespoon brown or coconut sugar 1 lemongrass stalk, bruised 5cm piece ginger, grated Juice of 1 lime Thai Basil and Coriander leaves Sea salt and pepper METHOD 1. Place coconut milk, chicken stock, hot sauce, lemongrass, and ginger in a saucepan and bring to a boil, stirring occasionally. 2. Reduce heat and add chicken. Cover and simmer for 12 minutes. 3. In the meantime, cook the rice according to the packet instructions. 4. Remove the chicken and discard the lemongrass. Now add to the stock the lime juice and brown sugar and stir through. Turn off the heat but keep covered to keep hot. In the meantime, shred or slice the chicken. 5. Divide rice and chicken among 4 bowls. Top with snow peas, bean sprouts Thai basil, and coriander leaves, and pour a few ladles of the hot stock into each bowl. Allow rice to absorb some of the stock for a few minutes before serving and add an extra drizzle of hot sauce over the top. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

Imagine crispy golden gnocchi with tender juicy vegetables and soft melting cheese. That is exactly what this Crispy Gnocchi Tray Bake with Bocconcini is! It's also gluten-free, simple to make, mess-free, and incredibly tasty! Add it to your mid-week dinner menu or cook it as part of your meal prep for the week. Let's get straight to the obvious thought everyone is having. Yes, you can bake gnocchi without boiling it first and yes, I have used shelf-stable gnocchi (not fresh gnocchi). This is a pantry staple in my household as it is convenient, easy to cook, and as you can see, versatile. Let's begin! What is Gnocchi Gnocchi is Italian dumplings made from cooked mashed potato, eggs and flour. This is then combined into a dough, separated into sections and then rolled out into long "snakes" using the palms of your hands. Pieces are then cut off that are approximately 2cm long and then each is rolled against the back of a fork to imprint ridges that allow the sauce to sit in once cooked and served. Watch How To Make It Helpful Tips Gnocchi - are small Italian dumplings made from potato, semolina, or flour, usually served with a sauce. At this instant, I am using gluten-free gnocchi and we are baking it! The gnocchi I used is this: https://sanremo.com.au/products/gluten-free-gnocchi/ Vegetables - I have added cherry tomatoes, zucchini and onions but you can change it up by adding mushrooms, capsicums (peppers), and even pumpkin. However, you will need to make sure they are cut to a size that will bake within 30 minutes. Olive Oil - don't skip the amount of olive oil added. You want to make sure the gnocchi is well coated as it stops it from drying out and adds to it making it crispy whilst baking. If you want to swap the olive oil for a neutral-tasting oil, then I recommend cooking avocado oil. Dairy-Free Options - as I am dairy-free, I also tested this recipe using dairy-free feta and it has worked deliciously. The feta I used: https://www.mylifebio.net.au/my-life-bio-cheese-feta Herbs - mix it up by adding fresh thyme, parsley, and even spring onions. HOW TO MAKE THIS RECIPE - there are 4 main steps Combine the olive oil dressing. Toss the ingredients through the dressing until evenly coated. Bake in the oven for 30 minutes Toss through the bocconcini and garnish with herbs and spices. Other Easy Oven Bake Meals Chicken and Haloumi Tray Bake Greek Baked Vegetables Baked Salmon with Peas and Butter Beans Baked Eggs in a Bagel Hole Stuffed Baked Chicken Honey and Walnut Baklava Baked Fish And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Crispy Tray Bake Gnocchi with Bocconcini Prep 10 Cook 30 Serves 6 INGREDIENTS 2 x 500g shelf stable gluten-free gnocchi 80ml (1/3 cup) extra virgin olive oil + extra 250g cherry tomatoes 420g bocconcini balls, pulled apart into pieces* (dairy-free) 4 garlic cloves, finely grated 1 large red onion, sliced 1 large zucchini, sliced into quarters and diced 2 tablespoons fresh lemon juice 1 teaspoon chilli flakes Fresh Basil leaves to garnish Sea salt and pepper INSTRUCTIONS 1. Preheat the oven to 220C fan-forced and line a baking tray (approx. 40cm x 25cm) with baking paper. 2. Combine the olive oil, garlic, salt, and pepper in a large bowl. Pour the gnocchi first into the olive oil mixture and toss to coat, then add the tomatoes, zucchini, and onions and combine until evenly coated. 3. Transfer to the baking tray (preferably in an even layer to allow the gnocchi to crisp), and cook for 30 minutes, tossing halfway through, until gnocchi are golden and starting to crisp. 4. Remove from the oven and add the bocconcini balls to the baking sheet (the heat will soften the bocconcini). 5. Drizzle over a little more extra virgin olive oil and lemon juice, and garnish with chilli flakes and fresh basil leaves. Serve hot. *Note: To make this meal dairy free, simply swap the bocconcini balls with cubed pieces of dairy-free feta. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

These Middle Eastern-style Juicy Beef Kafta with Baked Potatoes are one of our favourite ways to enjoy a baked meal. They are gluten-free, juicy, flavourful, and fragrant as they are filled with middle eastern spices, garlic, onion, and fresh parsley. What is Kafta? Kafta, which is also known as Kofta, is an elongated meatball, using beef or lamb mince and mixed with herbs, Middle Eastern spices, onion, and garlic. Traditionally, kafta is grilled and served on pita bread with hummus or with rice. My take on this classic dish is a little different as I love to bake it alongside potatoes, creating an easy family one-tray bake meal. Watch How to Make It How Do You Make Beef Kafta The first step is to prepare the potatoes as they need to par-bake first. Slice, season, drizzle oil, and place them into a lined baking tray. Bake for only 25 minutes before adding the kafta. While the potatoes are baking, prepare the kafta. Combine well the ingredients including the spices and form 12 large kafta balls. Place onto a plate and refrigerate whilst waiting for the potatoes to bake. Once the potatoes are ready, remove them from the oven and place the kafta around the potatoes. Drizzle or spray the kafta with olive oil and place back into the oven for a further 25 minutes. Once cooked, sprinkle with fresh parsley and squeeze a whole lemon over the entire tray. Serve and enjoy! Helpful Tips Beef or Lamb? You can use lamb instead of beef or a combination of the two (both lamb and beef) depending on your taste and preference. However, if you decide to stick to the recipe and use beef mince, I suggest using beef mince with at least 15% fat. The fat provides the moisture needed to keep them juicy and moist. This is not the case with lamb mince as most lamb mince already have about 20% fat content. Herbs and Spices! It is essential that all the herbs and spices in the recipe are added to the mixture. It distinguishes kafta from other meatballs and creates the most amazing flavour. Shaping and Size. Shape the kafta into oval balls (similar to an egg shape), making sure they are all similar in size. This ensures they are cooked evenly and equally, without some being under or over-cooked. This recipe makes approximately 12 extra large kafta balls and they should be medium cooked, keeping them juicy and moist. Each are approximately 8cm long by 6cm wide. Potatoes and other suggested Vegetables! I have chosen to cook the kafta with potatoes as a replacement for pita bread, however, other vegetables can be added or swapped including cauliflower, turnip, carrots, parsnip, and zucchini. What else do you serve Kafta with? salad (greek salad or leafy green) hummus, garlic dip, or baba ganoush rice or cauliflower rice gluten-free pita bread or Lebanese bread an array of pickled vegetables What do I do with any leftovers? You can store the kafta and potatoes in an air-tight glass container in the refrigerator for up to 3 days. To reheat microwave for 4 minutes on high. This is also a great meal-prep idea for lunch. Other Beef Recipes Bolognese Pasta Soup Spaghetti with Cheesy Meatballs Zucchini Cannelloni Bake Mousaka Shepherds Pie One Pan Roast Beef and Vegetables And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Juicy Beef Kafta Makes 12 Serves 6 Prep 15 min Cook 50 min INGREDIENTS Kafta Mixture: 1kg regular beef mince 1 red capsicum, very finely chopped 1 extra-large onion, grated 1 egg 1 tablespoon white wine vinegar 6 garlic cloves, minced 1 cup parsley, finely chopped ¼ cup breadcrumbs, gluten-free Kafta Spices: 2 teaspoons sea salt ½ teaspoon pepper 1 teaspoon ground paprika ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon ground turmeric (optional) Potatoes: 6 medium size potatoes, sliced into quarters 2 large red onions, sliced into quarters 1 teaspoon Greek ground oregano 1/3 cup extra virgin olive oil 1 teaspoon granulated garlic Salt and pepper, a generous amount INSTRUCTIONS 1. Preheat the oven to 180C fan forced. Line a large baking tray with baking paper. 2. Combine the potato and onion ingredients in the baking tray and cover with foil. Bake in the oven for 25 minutes. 3. In the meantime, combine in a large mixing bowl the kafta mixture and kafta spices. Combine well, your hands (optional to wear a kitchen glove). Measure out 2 tablespoons of mixture and roll into oval balls. It should make about 12 in total (don’t make them too small as they will cook too quickly). Set aside on a tray and refrigerate until potatoes are ready. 4. Once the potatoes are ready, remove them from the oven and arrange the meatballs in and around the potatoes. Use a large spoon to help move the hot potatoes without burning yourself. 5. Drizzle extra virgin olive oil over the meatballs (or spray with olive oil spray) so they do not dry and place back into the oven (uncovered) for 20-25 minutes. Increase oven temperature to 200C fan forced. 6. Once cooked, squeeze the juice of a whole lemon all over and serve immediately. Optional to serve alongside a tomato salad, with crumbled feta, garlic dip or pita bread. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram, Pinterest or TikTok!

This aromatic Persian Chicken with Pomegranate and Walnuts is packed with flavour thanks to turmeric, cinnamon, walnuts, pomegranate and pomegranate molasses. What a flavour combination! And although there are a few spices here the flavours are subtle enough for the whole family. Before I go onto the recipe, I want to share with you a little bit about our food journey with this recipe. Please do not think this is an advertisement. I am not paid to say this to you but I truly believe it is important to look at what we are buying and where it is coming from. You will notice I used chicken from a company called The Bare Bird. You see chicken is not only our favourite protein but we cook chicken at least 2-3 times a week so it is really important that I buy quality chicken. The reason I chose The Bare Bird is because it is 100% antibiotic free which means that the chickens never - at any stage of their life - receive antibiotics. Furthermore, in 2012 The Bare Bird made the ethical decision to remove all antibiotic growth promotants and since then they have been working towards the removal of all antibiotics. Because of this, they focus also on keeping their farms clean and take great care - ethically as well - of their chooks. Now there is also another reason I chose these chickens - they taste fabulous. They are tender, juicy and flavourful. Best of all they have no foul smell like many other chickens do. That comes down to the fact they are 100% antibiotic free. For more information please visit their web page https://www.thebarebird.com.au/ Tips You won't find a simpler, more tasty recipe for this season. Within 15-20 minutes there is a gourmet meal waiting to be devoured. The ground walnuts give the sauce a thick, richness and the pomegranate molasses a sweetness that makes you go back for more - keep in mind that the suggested 1.5 tablespoons of pomegranate molasses are only a suggestion - feel free to add a tablespoon more if you love that sweetness and fruity flavour. The result of these flavours is unlike anything you have tried before and I am pretty sure you will make it again once you hear your loved ones ask for seconds. If you haven’t tried pomegranate molasses before, well you are missing out! You can find it in your local supermarket but I find more varieties in the larger fruit/deli stores. This is the one I have used: https://www.harrisfarm.com.au/products/chefs-choice-pomegranate-molasses When it comes to chicken stock, try to use one without sugar. What I do at home is use hot water and add a couple of tablespoons of chicken bone broth to create my chicken stock. This is the company I use: https://nutraorganics.com.au/collections/broths/products/chicken-bone-broth-homestyle-original This is only a guide but if you have any questions, please feel free to email me or contact me via Instagram, Facebook or even Pinterest. So now it's time to get cooking! Happy Creating, Margaret Persian Chicken with Pomegranate and Walnuts Serves 4 Cooking Time: 15 minutes Prep Time: 15 minutes INGREDIENTS 600g The Bare Bird Chicken Thigh Fillets, cut into thirds 1 large red capsicum, sliced 1 large yellow capsicum, sliced 1 large brown onion, diced 6 garlic cloves, peeled and finely chopped 3 tbs extra virgin olive oil 1 tsp ground cinnamon 1.5 tsp ground turmeric 300ml chicken stock 100g walnuts, ground in food processor 1.5 tbs pomegranate molasses Zest of 1 lime Juice of 1 lime Seasoning To garnish 1 small red onion ½ cup parsley, finely chopped ½ a pomegranate, seeds removed To serve Boiled rice Cauliflower rice Toasted pita / flatbread INSTRUCTIONS 1. In a wide-based pot add extra virgin olive oil and chicken. Cook until lightly browned and then add onions and sauté for 2 minutes. 2. Add capsicum, garlic and walnuts and cook over medium heat for 2 minutes. 3. Add turmeric, cinnamon, lime juice and zest, sea salt, pepper, chicken stock and pomegranate molasses and cook for 6-7 minutes, stirring occasionally. 4. Turn off heat and garnish with red onion, parsley and pomegranate seeds. 5. Serve hot alongside rice, cauliflower rice or toasted pita or flatbread.

Introducing a delightful alternative to traditional hot cross buns: Gluten-Free Hot Cross Bun Cake. Packed with the warm flavors of cinnamon, clove, and nutmeg, and sweetened with maple syrup, this cake offers all the deliciousness without gluten, dairy, eggs, or refined sugar. It's a vegan, one-bowl recipe, making it perfect for baking during school holidays and Lent. Let's get started on this tasty and healthy (ish) treat! What is a Hot Cross Bun Cake? A traditional hot cross bun is a spiced sweet bread bun made with raisins and sultanas and marked with a cross at the top and traditionally eaten on Good Friday after Lent. Traditional buns involve kneading and rising and this is why I have created a fast and easy alternative to this process. My Hot Cross Bun Cake has the same flavours as buns but has a velvety texture that is moist and slightly crumbly. It can be enjoyed for breakfast, afternoon tea, and dessert and pairs perfectly with fresh whipped cream or ice cream. As it's not too sweet, it can be served any time of day. How to Make It Helpful Tips Baking with Gluten-Free Flours The ingredients must be measured as baking with gluten-free flour can be tricky. The ratio of ingredients needs to be measured correctly for the reaction between ingredients to create the desired result. The same goes for the baking temperature. Gluten-free flour tends to brown faster, yet takes longer to cook, hence why the suggested oven temperature should be followed correctly. A ten-degree difference can result in a wet cake that is burnt. Combining Ingredients The dry ingredients must be whisked and combined first, then the wet ingredients are whisked and combined, before folding in the two (rather than simply adding all the ingredients in the bowl at the same time). This ensures the desired results and a fluffy texture. How to Make this Hot Cross Bun Cake This will be one of the easiest gluten-free, dairy-free, egg-free, and vegan-friendly cakes you will make. Add all in one bowl and bake! Combine the dry ingredients using a whisk, then make a well in the center of the ingredients. Add the wet ingredients into the well and whisk until well combined. Fold the dry and wet ingredients together. Pour cake batter into a prepared baking tin. Make the cross over the top by combining flour and water. Bake Brush apricot jam over the top. Serve and enjoy! More Gluten-Free Desserts and Sweet Snacks Desserts and Sweet Treats Hot Cross Bun Cake, Gluten-Free This recipe is gluten-free, egg-free, dairy-free, refined sugar-free, vegan, and a one-bowl recipe. Serves 8 Prep: 10 minutes Cook: 50 minutes Cake Tin: 20-22cm INGREDIENTS Dry Ingredients: 250g (1 ½ cups) self-raising flour, gluten-free 150g (2 cups) almond flour 80g (½ cup) sultanas 2 tablespoons psyllium husk 3 tablespoons orange zest 2 teaspoons ground cinnamon 1 teaspoon ground clove 1 teaspoon ground nutmeg 1 teaspoon baking soda, gluten-free 2 hollow chocolate easter eggs, broken into bits (dairy-free, sugar-free optional) Wet Ingredients: 250ml (1 cup) milk of choice (I used almond milk) 125ml (½ cup) freshly squeezed orange juice 110g (solid weight) coconut oil, then melted 75g (¼ cup) maple syrup 1 tablespoon white vinegar Cross: 1 tablespoon gluten-free flour 1.5 tablespoons water Glaze: 1 tablespoon orange or apricot jam (optional to use a sugar-free jam) INSTRUCTIONS 1. Dry Ingredients: Mix all dry ingredients into a mixing bowl and combine well using a whisk. Then make a well in the center of the dry ingredients by gently pushing the dry ingredients against the sides of the bowl. 2. Wet Ingredients: Pour all the wet ingredients into the well, and combine the wet ingredients using the whisk. Once combined, grab a spatula and run the scraper around the edges of the bowl and the bottom, pulling the dry ingredients over and into the wet mixture. Continue mixing until combined. Add the broken chocolate eggs and gently fold through. 3. Oven and Tin: Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F. Line the baking tin with baking paper. Pour the cake batter into the baking tin. 4. Make the Cross: To make the cross, combine the flour and water in a small bowl, and pipe a cross pattern on the uncooked cake. Place into the oven and bake for 50 minutes or until golden and a skewer comes out clean. 5. Glaze and Enjoy: Once cooked, place one heaped tablespoon of apricot jam onto the cake, and brush to spread all over. Allow cooling in the baking tin for 10 minutes before placing it onto a wire rack to bring it to room temperature. Serve on its own, with whipped cream or vanilla ice cream. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos for @CreateCookShare