Creamy and Cheesy Potato, Bacon and Onion Gratin is a hearty savoury dish that is perfect on its own or the perfect complement to roast pork, beef or chicken. It's not only tasty and full of flavour but easy to make. Helpful Tips What makes these potatoes so good? Well for one, thinly sliced cooked potatoes with crispy edges. Two, creamy cream (yes I just wrote that). Three, bacon (enough said about that ingredient). Four, nutmeg! The added nutmeg makes the cream taste like a bechamél sauce… YUM How to thinly slice potatoes? I would suggest using a mandolin. I mean if you’re good with a sharp knife then go ahead but my best friend in the kitchen when it comes to thinly slicing and being consistent is a mandolin. If you are in Australia, this what I have at home (this is not sponsored, just letting you know the one I love to use) https://www.amazon.com.au/Progressive-55223-Slice-Mandoline-White/dp/B002THQ9JS Will my potatoes cook evenly if they are not all submerged in cream? No, they will not but that is the whole purpose of layering them vertically. You will get the soft creamy potatoes on the bottom of the tray and then the top quarter will be crispy and crunchy. Isn’t that everyone’s favourite bit? Can I add cheese? Of course! A handful of mozzarella and parmesan cheese would be phenomenal. I would add that first and then the breadcrumbs so the cheese won’t burn on top. 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 Potato, Bacon and Onion Gratin Serves 6 Prep 10 minutes Cook INGREDIENTS: 1kg white potatoes, thinly sliced using a mandolin 3-4 large onions, thinly sliced 300g bacon, diced 600ml pouring cream ½ cup finely chopped parsley 1 tsp nutmeg 4 garlic cloves, minced 2 tbs bread crumbs or for grain-free use 2 tbs almond meal generous amount of sea salt and pepper INSTRUCTION: 1. Preheat oven to 180°C fan forced / 200°C conventional oven / 400°F. Prepare a baking tray of approximately 20 x 25 cm 2. Place potato, bacon and onion in vertical layers. For example, place 2 potato slices then 1 slice of onion, then 2 potato slices and a few diced pieces of bacon. Repeat layering. 3. Once all potatoes and onion have been layered, scatter the parsley and any remaining bacon in and amongst the layering and spread out evenly. 4. In a bowl, combine the cream, nutmeg, garlic and sea salt and pepper. Pour over the baking dish, evenly distributing over the potatoes and then sprinkle with the bread crumbs or almond meal over the top. 5. Cover with a large sheet of baking paper making sure all corners are covered well and bake in the oven for approximately 1 hour and 30 minutes or until cooked, checking halfway through that the potatoes are baking evenly. You may need to rotate the baking dish halfway through baking. 6. Allow to rest for 10 minutes before serving to allow potatoes to absorb any remaining liquid. Garnish with fresh parsley leaves.

This recipe is perfect if you are craving a Chinese vegetarian dish that is much healthier for you than takeout. I like to serve it over steamed rice and if you’re in the mood to cook a little more, then add some steamed baby bok choy and drizzle sesame oil over them. YUM! I never thought I’d say this but I’m beginning to really love mushrooms as the main ingredient in a meal. I’m finding it incredibly satisfying and it’s become one of my favourite vegetables. In saying that, when you cook mushrooms like this and use portobello mushrooms, in particular, you don’t feel like you are eating a vegetable due to its chunky and meaty texture. Surprisingly my son who dislikes mushrooms altogether asked for a second serving… LIKE WHAT!!! LOL Helpful Tips Do not marinate the mushrooms longer than suggested. Doing this will change the texture whilst they are cooking and could leave you with a more limp mushroom than what we want. Make sure the grill or BBQ is on high heat because you want that slight charring without overcooking the inside. Optional to grill / BBQ the mushrooms as a whole and not slice them. If you choose to do this, it's important to allow the mushroom to rest before slicing it so the juices redistribute throughout the mushroom. Optional to steam or even add to the grill some baby bok choy sliced in quarters. Brush with sesame oil and then place the cut side down first and BBQ on high for a few minutes. Repeat with other sides. Season and drizzle with sesame oil if needed. It’s a simple yet tasty addition. And that is it! It’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow. Can’t wait to hear from you. Happy Creating, Margaret Portobello Mushroom Steaks in Hoisin Sauce Serves 4 Preparation: 15 minutes Cooking: 10 minutes Ingredients: 6 Portobello Mushrooms, cleaned and cut into 1cm thick strips 4 tbsp Hoisin Sauce* 2 tbsp Sesame Oil 2 green onions, finely sliced into thin strips 1 tbsp toasted sesame seeds 2 tsp dried chilli flakes Sea salt Pepper *In Australia you can find gluten-free Hoisin Sauce and Sesame Oil as part of Chang's Asian Food range in your local Woolworths or Asian grocer Here is the link: https://www.changs.com/products/sauces/ Instructions: 1. Begin by combining the hoisin sauce, sesame oil sea salt and pepper in a wide bowl. Add the mushrooms to the marinade and using a pastry brush coat all sides of the mushrooms. Allow to sit for 10 minutes only. 2. In the meantime, using a sharp knife slice the green onion into thin strips and soak in cold water. This helps them curl. 3. Place mushrooms on a pan grill or BBQ on high heat and cook each side until it begins to brown. Brush more marinade if needed. 4. Serve over a bed of steamed rice along with some strips of green onion, a sprinkle of sesame seeds and chilli flakes and an extra drizzle of sesame oil. Serving Suggestions: Steamed Rice and/or Baby Bok Choy Variation in Serving Suggestion: Serve the Mushrooms over Chinese Style Pancakes along with the green onion, sesame seeds, chilli flakes and finely sliced cucumber sticks.

These Cheesy Potato Cakes are cheese, herbs, and mashed potato patties that are golden crispy on the outside and fluffy on the inside. They are the perfect appetiser at a party and the perfect dinner idea for the family. Either way, they are delicious. These are delicious for the whole family, from a toddler or teenager to a parent and grandparent. Add them to a lunchbox, bulk up a burger, or just snack on them with some dipping sauce. Regardless of which way, you’ll have fingers grabbing those potato cakes until the last one has been eaten. Personally, I love to eat mine topped with a little American mustard, sliced pickles, and tomatoes and wrapped in a big lettuce leaf. YUM! Helpful Tips Create Potato Cake Variations. These are some examples: Give it a Mediterranean twist by adding ½ cup feta instead of parmesan and ¼ cup finely chopped baby spinach. Give it an Asian twist by adding 1 teaspoon curry powder and 1 small red onion, finely diced. Add ½ cup diced ham or bacon to the mixture. Add more vegetables like ½ cup grated carrot or ½ cup finely chopped baby spinach. Turn them into sweet potato cakes by substituting half the potato with sweet potato. Turn them into a country style potato cakes by adding ¼ cup corn and ¼ cup grated carrot. Serve them up for breakfast alongside some eggs, bacon and baked beans. Serve them to kids with a simple tomato sauce to dip and some veggie sticks. Serve them as finger food by making them bite size and top them with a dollop of sour cream dip and smoked salmon. Bulk up a bread burger, a mushroom burger or lettuce burger Serve it beside a watercress salad dressed in extra virgin olive oil and balsamic vinegar glaze. Serve it beside a roast meal instead of baked potatoes or with a BBQ. And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. 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 x Cheesy Potato Cakes Makes 12-14 Potato Cakes: 4 large Desiree potatoes, peeled, boiled and mashed with a fork or potato masher (makes approximately 3 cups mashed potato) 3 tbs gluten free plain flour (I used PomPom Paddock Flour for added cauliflower nutrition) 2 eggs, lightly whisked 2 green onions, finely sliced 2 tbs parmesan cheese (dairy-free equivalent) 1 cup tasty / cheddar cheese, grated (dairy-free equivalent) ½ cup parsley and dill, finely chopped (add extra for more flavour) Plenty of sea salt and freshly ground pepper Juice of ½ lemon 2 garlic cloves, minced For Frying: ¼ cup extra virgin olive oil (may need extra) Sour Cream Dip: 130g (about ½ cup) sour cream Juice of ½ lemon 2 tbs chives, finely chopped METHOD: 1. In a large bowl combine all the potato cake ingredients. Allow to rest in fridge for 15 minutes. 2. In the meantime, make the sour cream dip by combining all ingredients. Set aside in fridge until ready to serve. 3. Divide potato mixture into 12 portions and using your hands, roll each into a ball and slightly flatten into a rissole. 4. Heat oil in frying pan (enough oil to coat well bottom of frying pan) and over medium heat cook each side for 2 minutes. 5. Serve warm or at room temperature with watercress salad, smoked salmon and sour cream dip. Ingredients Mixture Pre-cooked patties Served with dip and salmon

This easy Chicken and Rice Healing Soup is a healthy soup that is perfect not only on those colder days but when your body needs some TLC. It is loaded with vegetables and rice and simmered in the most aromatic chicken broth. This soup recipe came about when I wanted to incorporate broccoli into my traditional Greek Chicken Avgolemono soup. It is similar in flavour but this recipe has the benefits of added vegetables! Here is my Chicken Avgolemono Soup https://www.createcookshare.com/single-post/2018/04/16/avgolemono-chicken-soup Helpful Tips Butter or Dairy Free Alternative: If I could beg you not to leave out the butter, then I would. Therefore, please do not leave out the butter! Do not substitute it for olive oil either. If you prefer it to be dairy free, then add a dairy free alternative (in Australia we have Nuttelex). This adds a creamy texture and goes so well with the fresh lemon juice. Water: You may think that there is a lot of water – in total nearly 3.5 litres – however during the chicken cooking time - which needs to be at least an hour - there is about a litre of water that evaporates, hence why I suggest adding another 3 cups of boiling water. Seasoning: No amount of delicious broth will taste good without salt. Please add according to your taste but it is really important that you do, especially whilst the chicken is cooking. It gives it a completely different and wholesome taste. And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. 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 Chicken and Rice Healing Soup Serves 6 Prep Time: 10 minutes Cooking Time: 1 hour 20 minutes 1.2kg whole chicken or 8 drumsticks 3 litres of water 1 cup medium-grain rice 2 tbs fresh lemon juice 1 broccoli head 1 large carrot 30g butter (dairy free option) Sea salt Freshly ground pepper 1. Add water to a large deep pot and bring to boil. Add the chicken with a good amount of sea salt. Simmer for 1 hour covered but with a steam hole open and every so often skim off impurities whilst simmering. During this time the water level will reduce. After the first half hour, add another 3 cups of boiling water. 2. In the meantime, wash and finely chop in a food processor or grate using a grater the broccoli and carrot. 3. Remove chicken once cooked and set aside to cool. Taste the broth for seasoning and add more salt if needed. Once the chicken has lightly cooled, pull apart or dice it into small pieces in preparation to add to the soup. 4. Once the chicken has been removed, add the rice to the chicken broth and boil on high heat for 5 minutes. Next pour in the broccoli, carrots and butter and simmer over medium heat for a further 10 minutes. If the soup is quite thick add another two cups of boiling water if needed. 5. Finally add the chicken to the soup mixture and cook for a further 5 minutes in order for the ingredients to come together. 6. Turn off the heat, season with freshly ground pepper and pour lemon juice into the pot. Stir through and serve.

“Makaronada” - A bowl of pasta with crumbled cheese and extra virgin olive oil was my grandfather’s favourite meal. Every time my mother would make it, she would tell me stories of my “pappou” and how much he loved it. Well now I’m sharing this super simple yet super delicious recipe with you. Only a handful of ingredients and 15 minutes later you have the best bowl of pasta you will ever eat. But firstly, let me explain what this Greek cheese is. Mizithra cheese is a Greek cheese made from goat’s and sheep’s milk. When it is first made, fresh mizithra resembles ricotta cheese, but then when it is salt-dried into a harder cheese it resembles salty parmesan cheese. This Mizithra is considered the Greek cuisine’s parmesan cheese and is used to sprinkle over pasta and risotto dishes. It tastes like a hard and salty version of feta and is absolutely delicious! If you start searching for recipes similar to this you will find recipes that add burnt butter instead of extra virgin olive oil. Even though it tastes wonderful, it is heavy and does not taste like the Mediterranean dish I grew up with so, I highly suggest you try it with a good quality first cold pressed olive oil. It’s light, fresh and so very healthy for you. If you are making this for dinner, as a side dish, slice some ripe Roma tomatoes, sprinkle a touch of sea salt and Greek oregano, and drizzle with extra virgin olive oil. Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. 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 Spaghetti with Mizithra 1 packet (400-500g) spaghetti pasta (gluten-free) 1/3 cup extra virgin olive oil 250g Mizithra cheese, crumbled 2 cloves of garlic minced or 2 tsp garlic infused olive oil Freshly ground pepper Sea salt (added only when boiling the pasta) Zest of 1 large lemon Basil leaves to garnish 1. Cook the pasta in a large pot of salted boiling water until soft and silky and slightly overcooked (do not cook it al dente, this is not how it is cooked in Greece). Drain and set aside. 2. While pasta is cooking crumble the Mizithra and set it aside. 3. Toss the pasta with the extra virgin olive oil (add extra if needed), add the garlic and season with plenty of freshly ground pepper and combine throughout the mizithra. 4. Garnish with fresh basil leaves and lemon zest. Serve immediately.

My Salmon with Summer Vegetables is packed with flavour, full of nutritious ingredients that are in season, is easy to make and cleaning up is a breeze! I often post on the social media page photographs of my vegetable patch. These images are my favourite because I am so proud of the work my husband and I put into them. Growing organic vegetables is not easy I assure you. We are out there checking under leaves for caterpillars daily so we do not have to use any pesticides. Only this chore could take us up to 30 minutes a day but I must say, the rewards are worth it. My grape tomatoes growing in my raised garden beds 2021 Even though it is summer in Australia, after a month of rain and cold weather my tomatoes finally ripened and looked ready to harvest. So, with an abundance of zucchini and fresh vine tomatoes, I decided to make this dish that combines the two along with my favourite piece of seafood – salmon. Helpful Tips Vegetables I am often asked by family and friends that come over for dinner whether they can swap potatoes for sweet potatoes or zucchini for eggplant and vice versa. My advice is to cook with whatever vegetables your friends or family (especially if you have children) prefer. Just make sure that you cut the vegetables to a size that will allow them to all cook evenly. For example, eggplant takes longer to cook so you’ll need to make sure to slice it thinner or cook them an extra 7-10 minutes prior to adding the other vegetables. Feta or Dairy Free Alternative I have given the option to add crumbled feta to this recipe as it is absolutely delicious. The feta once baked is warm, soft and creamy and the added saltiness pairs well with both the salmon and vegetables. I am aware that many people do not like to combine dairy with seafood (especially my mum!) so I have left it out of the photos – but trust me – it's so good! Watch How to Make It Salmon with Summer Vegetables Cooking time: 35 minutes Serves 4 Ingredients: 4 Salmon fillets approx. 200g each 2 small red onions, cut into quarters 2 small zucchini, cut into quarters lengthwise 1 large potato, sliced 0.5cm thick discs 12 cherry or grape tomatoes 3-4 tbs extra virgin olive oil 2 tsp dried Greek oregano Sea salt and pepper 1 lemon, sliced into discs Optional: 100g feta, crumbled (dairy free option) Instructions: 1. Preheat oven 200C fan forced. Line a tray with baking paper. 2. Place into the tray the onions, zucchini and potatoes. Drizzle with 2 tablespoons of extra virgin olive oil and season with sea salt, pepper and 1 teaspoon of Greek oregano. Place into the preheated oven and bake for 20 minutes. 3. Remove tray from the oven. Place over the vegetables the salmon fillets and tomatoes. Season with sea salt, pepper, oregano and extra virgin olive oil and lemon slices. Optional and recommended to sprinkle the crumbled feta over the tray at this stage so that it softens whilst the salmon is baking. Bake for 15 minutes or until salmon is cooked to desired taste. 4. Remove from oven and serve. Garnish with fresh parsley leaves and squeeze lemon slice all over.

It’s the silky pasta, roasted vegetables and a flavourful pesto that creates this ‘knock your socks off’ recipe and it's ready in only 15 minutes. It’s the silky pasta, roasted vegetables and a flavourful pesto that creates this ‘knock your socks off’ recipe to kick start and celebrate Gluten Free cooking and #coeliacawarenessweek During this week we celebrate all things Coeliac and I am honoured to team up with @barillaaus who is a proud supporter of raising awareness of the disease. Their Gluten Free Pasta range is made with a unique combination of rice and corn flour and it looks, cooks, and tastes like regular pasta so the whole family can enjoy it together. Along with their pasta is the sauce and pesto range that is all naturally Gluten Free as well. Since we love that Barilla has created such amazing products for the coeliac community, I wanted to share my easy, delicious, healthy, and fuss-free weeknight pasta meal that I cooked with their Gluten Free Spaghetti and Basil and Rocket Pesto. I hope you enjoy it as much as we love it. Enjoy! Watch How to Make It Spaghetti Pesto with Roasted Vegetables Serves 3-4 Prep 5 -10 minutes Cook 10 minutes 340g Barilla Gluten Free Spaghetti 190g Barilla Basil and Rocket Pesto or Pesto Genovese 150g chargrilled eggplant, cut into strips 150g Chargrilled red capsicum, cut into strips ½ cup semi-sundried tomatoes, cut into strips ½ cup marinated kalamata and green olives, pitted and sliced ¼ cup toasted walnuts, roughly chopped Sea salt Freshly Ground Pepper Basil leaves 1. Cook pasta in a large saucepan of salted boiling water until al dente. Drain and reserve a few tablespoons of pasta water. 2. Pour over the pasta the pesto and pasta water combine until evenly coated and then add the eggplant, red capsicum, tomatoes and olives. Gently stir through until well combined. 3. Serve immediately with fresh basil leaves, chopped walnuts and optional chilli flakes.

PSARI PLAKI aka GREEK BAKED FISH is a delicious and healthy traditional recipe served with tomatoes, garlic, extra virgin olive oil, and herbs. This is one of my favourite meals to enjoy all year round but especially when we have family over so I’ll be adding this to my seafood-themed Easter menu for a lighter and healthier Easter spread this year. This recipe is authentic to our family and just the way my parents love to enjoy fish but I have added my own twist this year by adding a creamy cauliflower mash. I am aware many kids prefer potatoes over cauliflower so alternatively, you can serve it with mashed potatoes, fragrant rice, or Greek baked potatoes. And now, here is a fun clip my daughter and I put together to show you how simple it is to cook our Psari Plaki, and as always come on over to my Instagram and Facebook page to say hello! Enjoy! Watch How to Make It Greek Baked Fish with Cauli Mash Serves 4 Prep 15 Cook 30 Baked Fish: 4 x 200g Barramundi fillets (or white firm fish fillets) 3 tablespoons extra virgin olive oil 1 large brown onion, sliced 4 cloves garlic, finely chopped ¼ cup dry white wine 400g diced tomatoes ½ cup kalamata olives, sliced 1 tablespoon fresh rosemary leaves finely chopped 1 teaspoon Greek dried oregano ½ teaspoon sweet paprika ½ cup flat-leaf parsley, finely chopped 1 tablespoon lemon juice Sea salt and pepper Cauliflower Mash: 1 small head cauliflower, cut into small florets 1 large potato, peeled, diced into small cubes 2 tablespoons butter (use dairy-free option if needed) ¼ cup full cream milk (use dairy-free option if needed) 1 teaspoon ground garlic ¼ teaspoon nutmeg Sea salt and pepper, a generous amount -when you've salted the food, add a little more! 😂 1. Add to a frying pan the extra virgin olive oil, rosemary leaves, and onions. Sauté for a few minutes then add the garlic, tomatoes, olives, oregano, paprika, and parsley and cook for 3 minutes, stirring occasionally. Season generously. Finally, add the wine, bring it to boil for a few minutes and then turn off the heat. 2. Preheat oven to 200C fan-forced. Ladle half the sauce into a baking dish, then lay the fish over the top. Squeeze the lemon over the fish and season generously with sea salt and pepper. Cover with the remaining sauce. 3. Place in the oven for 20 minutes or until the fish pulls apart easily with a fork. 4. In the meantime, prepare the cauliflowers mash. Bring to boil the cauliflower and potato for 15 minutes. Drain well. 5. Place into a food processor and add the milk, butter, garlic, nutmeg and seasoning and pulse until creamy and smooth. 6. Serve the fish over some cauliflower mash and spoon some extra tomato and onion mixture over the top. NOTE: Alternatively, serve with rice or baked potatoes.

When I think of Carbonara, I think of bacon and eggs Italian-style. A meal that is super quick and easy to make, but this time I've added a simple addition to make it extra delicious and appealing to the kids who love a good chicken snitty. You will have to make this spectacular recipe as today we celebrate in the social media world #carbonaraday . What better way to celebrate than with a beautiful and delicious Spaghetti Carbonara Recipe I created using pasta (gluten-free), bacon, egg yolks, and chicken! YUM! Many do not realize that a traditional Carbonara sauce is made with pasta water, eggs, and parmesan cheese all mixed through the silky pasta. No cream. Yes, no cream. This makes for a lighter and more protein-enriched meal and trust me you won't miss the cream. Helpful Tips Can I add vegetables to this recipe? Yes, you can. Even though Carbonara sauce must have no added cream, there is no rule that says vegetables are not allowed. I love to add chopped asparagus, peas, and even baby spinach. It pairs well with the bacon and gives the meal an even lighter taste. Olive Oil and Butter Do not skimp on the fat. Add the extra virgin olive oil and butter as suggested as it gives it that creaminess and helps bind it together. I also love to add an extra drizzle of extra virgin olive oil over each plate of pasta and a little squeeze of lemon juice. I know it sounds unusual but it is so good. Bacon If you do not like bacon, then try using diced pieces of turkey. Salt The salt is to season the chicken and add to the pasta water. There is no need for salt over the pasta as the bacon is salty enough (unless you swap it for turkey) And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. 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 x Watch How to Make It Spaghetti Carbonara with Parmesan Crusted Chicken Serves 4 Chicken: 1 large chicken breast, halved to make 2 fillets (preferably organic) 2 tablespoon parmesan cheese 1 tablespoon plain flour (gluten free) ½ teaspoon paprika Sea salt and freshly ground pepper 2 tablespoon extra-virgin olive oil Pasta: 1 packet gluten-free Spaghetti 1 tablespoon extra-virgin olive oil 1 tablespoon butter 4 garlic cloves, finely chopped 250g bacon, cut into strips 3 egg yolks, whisked well 3 -4 tablespoons parmesan cheese 1/2 cup pasta water Garnish: Parsley and Chilli Flakes (optional) 1. Season the chicken with sea salt and pepper. Add to a bowl the parmesan cheese, flour and paprika and coat the chicken in the mixture. Shake off any excess. Heat the oil in a pan and over a medium heat fry the chicken until golden on both sides. Set aside on a plate and allow to sit before slicing. 2. Boil pasta al dente according to the packet instructions. Drain but keep 1/3 cup pasta water. Set aside. 3. In the same frying pan as the chicken, add the oil, butter and bacon. Fry until lightly golden but not brown then add the garlic and cook a further 1 minute. In the meantime, add the egg yolks to a bowl with the cooled down pasta water and whisk till combine well. 4. Now add the pasta to the frying pan with the bacon and pour over the yolk mixture. Turn off the heat and combine fast so the eggs do not cook. Sprinkle over a few tablespoons of parmesan cheese and combine gently. 5. Serve immediately topped with strips of parmesan-coated chicken and garnish with parsley, chilli flakes, and freshly ground pepper. #glutenfreepasta #carbonara #chicken #createcookshare

Simple can be delicious as you can see with this Fish with Potatoes and Capers in an olive oil and lemon juice sauce. It is elegant, gluten-free, dairy-free, healthy, and best of all goes well with a lovely white wine! Thought that may get your attention... Helpful Tips Fish I have used Bream fillets but any white fish that can be baked will do. I would suggest trying it with cod or even snapper fillets. Just be aware that the baking time may be longer if the fillets are thicker. Vegetables You will have to pre boil the potatoes for 5 minutes to reduce the baking time so the fish does not overcook. If you prefer to swap the potatoes with a green vegetable then there will be no need for this step. I would suggest broccolini, capsicum strips, yellow or green squash and even kale would go nicely. Capers or Olives Green olives are a wonderful substitute for capers. Seasoning Please do not skimp on the seasoning. Fish always needs to be seasoned well. When you think you have added enough, just sprinkle that little bit more. What to serve it with? I have often cooked this without the potatoes and instead steamed some rice and served the fish with rice or even quinoa. It is absolutely delicious and pairs perfectly with any gluten-free grain.. Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. 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 Fish with Potatoes and Capers Serves 4 Prep: 10 minutes Cooking: 20 minutes Fish: 8 Bream fillets 3 tablespoons extra virgin olive oil 1/2 cup capers or green olives sea salt pepper paprika ground garlic (optional to add minced) ground coriander oregano 1 lemon sliced Potatoes: 4 potatoes, cut into wedges 2 tablespoons extra virgin olive oil sea salt pepper oregano To Garnish: parsley lemon juice Heat the oven to 200°C fan forced / 220°C conventional oven / 425° Drizzle olive oil in a tray and place fish on top. Season, drizzle with more extra virgin olive oil and top with slices of lemon and capers. Boil the potato wedges for 5 minutes, drain and season with sea salt, pepper, oregano and olive oil. Scatter over fish. Bake for 20-30 minutes or until cooked through. Garnish with a squeeze of lemon juice and finely chopped parsley leaves.