You’ll love this recipe and kids won’t even know they’re eating cauliflower! It’s delicious, it’s sweet, it’s spicy, it’s crunchy and it’s baked! We love this ROASTED CAULIFLOWER WITH SWEET THAI SAUCE because it's so good, so deliciously sweet and so well balanced. Well-balanced because the fluffy cauli balances the crispy coating and the savoury taste of the cauli balances the sweet and sticky Thai Seasoned Sauce. Like I said – balanced. I have taken a very handy short cut and used Gourmet Garden Thai Seasoning Cold Blended Paste as it already has all the herbs and spices I need for the sauce, including shallots, garlic, lemongrass, ginger, coriander and chilli. How good is that! All in a very convenient tube, fresh and ready to use! If you're overseas, don't worry, I have below a blend you can put together* To top it all off I’ve also added toasted sesame seeds to give it a nice nutty flavour and extra crunch! I really do hope you make this recipe as it is a wonderful side dish, appetizer or part of the main meal served with rice or quinoa. Helpful Tips I love a convenient short cut and that is why I used the Gourmet Garden ready sauce, however you can exchange this with a homemade sauce or any other convenient Thai sauces you may prefer. If you love broccoli as much as I do, then add ½ a head of cauliflower and a head of broccoli for more vegetable variety. The biggest mistake people make with roasted cauliflower is they roast it at a low temperature. You need the oven hot at around 210C fan-forced before the cauliflower is placed in the oven. Watch How to Make it Roasted Cauliflower with Sweet Thai Sauce Serves 4 as part of the main meal or as an appetiser Prep time: 10 minutes Cooking time: 20 minutes INGREDIENTS 1 head cauliflower, cut into small florets 3 egg whites, whisked 1 cup bread crumbs (regular or gluten-free) 2 tablespoons Gourmet Garden Thai Seasoning Cold Blended Paste* (make your own below) 1 tablespoon sesame oil 2 tablespoons runny honey 2 tablespoons light soy sauce or tamari 1 level teaspoon cornflour 80ml cold water 1 tablespoon toasted sesame seeds 2 green onions, thinly sliced *Make your own Thai Sauce (make half the amount or store leftovers in the refrigerator for up to 10 days) 2 tbsp rice vinegar 2 tbsp cup cooking oil 2 tbsp light soy sauce (Chang's has a gluten-free Tamari Light Soy sauce) 2 tbsp white fine sugar 1 garlic clove, finely minced 1 tsp lemongrass, finely sliced 1 tsp ginger, finely minced 1/4 tsp cayenne pepper 1/4 cup coriander, finely chopped INSTRUCTIONS 1. Preheat oven 210 C fan-forced and line a tray with baking paper. 2. Add cauliflowers florets to a deep bowl and pour over the egg whites that have been whisked. Combine until evenly coated. 3. In a separate bowl combine the breadcrumbs, sea salt and pepper and then pour over the cauliflower florets. Using a large serving spoon gently stir to evenly coat. 4. Transfer cauliflower florets to a baking tray, spray lightly with olive oil spray and bake for 20 minutes or until tender and browned. 5. In the meantime, prepare the sauce. In a small pan add the Thai Seasoning Cold Blended Paste along with the sesame oil, honey and light soy sauce. Bring to boil and then gently simmer for 3 minutes. 6. In a small bowl add the cornflour and cold water. Mix until the cornflour dissolves. Pour into the pan and bring to boil again. As soon as it boils remove it from heat and set it aside. 7. Remove cauliflower florets from the oven and pour the sauce over the florets. Gently combine to evenly coat. 8. Garnish with toasted sesame seeds and green onions. 9. Serve as an appetizer or over rice.

Fasolada is a simple, full flavoured white bean soup that consists of only a handful of ingredients including vegetables and a good amount of extra virgin olive oil. Though simple, this homely soup is warming, healthy, humble and comforting. Most Greeks would say it the national dish of Greece and a staple in every household. As the Orthodox community celebrates Holy Week leading up to Easter, I decided to share my mum’s recipe for her famous Fasolada. She serves it with olives and crusty bread which we love to use to soak up that creamy texture and rich flavourful soup. I hope you give it a try. You will find many recipes add garlic and bay leaves and stock but mum always kept it simple and allowed the ingredients to shine. Helpful Tips Mum’s first secret is she uses dried white beans (I like to cheat and use the canned ones sometimes). Mum soaks for these beans for 24 hours. If you plan on making this soup at 4 pm, then at 4 pm the previous day you should start to soak the beans and at least once change the water they are soaking in. Her second secret is using the best quality Extra Virgin Olive Oil. This is used during the cooking process and at the end once the fasolada has been served into the bowls. A good drizzle, swirled around the bowl is essential! Here is the link to the Quality Extra Virgin Olive Oil I like to use with my Greek recipes. Ladi Biosas from Grecian Purveyor: https://grecianpurveyor.com/search?q=ladi*&type=product Finally, mum uses a pressure cooker to make sure the beans and vegetables are overcooked and really soft. As many do not own a pressure cooker, I am cooking her recipe in a basic stovetop pot but the end result must be the same. We need to cook these beans and vegetables until they are almost starting to melt. This way the soup thickens giving it a stew-like consistency. 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 x Fasolada White Bean Soup Prep Time: Overnight soaking + 10 minutes Cooking Time: 1 hour and 40 minutes Serves: 6 INGREDIENTS 500g dried white beans 1 large brown onion, diced and chopped 4 carrots, peeled, halved and sliced 4 celery stalks, strings removed and chopped (add the celery leaves and finely chop them) 2 heaped tablespoons tomato paste ¼ cup quality extra virgin olive oil (plus, extra upon serving) Sea salt and freshly ground pepper INSTRUCTIONS 1. Soak the white beans overnight (preferably for 24 hours) in plenty of water and cover them by at least 5cm of water as the beans will absorb and expand. In the morning, rinse the beans and once again add fresh water and continue to soak until needed. 2. Drain the beans, add them to a pot of water and over high heat, bring to boil. A foam will form at the top of the water but continue to boil on high for a further 10 minutes. In the meantime, prepare the carrots, celery and remaining ingredients. 3. Remove the pot from the stove and drain the beans. Place them back into the pot along with the carrots, celery, onion and extra virgin olive oil. Now pour into the pot boiling water (the water must be at boiling point), stir, cover and allow to simmer covered for 1 hour and 20 minutes. Add enough water to cover all the ingredients making sure they are submerged. 4. Every half hour check on the fasolada and give it a good swirl. Add extra boiling water if needed. 5. Once cooked, add in the tomato paste, plenty of sea salt and freshly ground pepper. Continue simmering for a further 10 minutes. The broth should thicken and the beans should be very tender. Add a good drizzle of extra virgin olive oil into the pot and give it a final stir before removing it from the heat. 6. Serve with crusty bread, olives, pickles and feta cheese.

Big juicy prawns in a sweet and warming tomato sauce with chunks of salty melted feta. Do I have your attention yet? Well, this is exactly what my Prawn Saganaki with Chilli and Thyme tastes like and I know once you taste it, you will be licking your fingers and wanting more. This classic Greek dish is a regular meal in any Greek household, especially in the winter months when we crave a hot comfort meal that is served well with crusty bread. That doesn't mean you can't enjoy it with steamed rice or even a pile of freshly baked potatoes. So what goes into my Prawn Saganaki with Chilli and Thyme? Exactly that! Large juicy prawns, fresh tomatoes or organic canned ones, dry white wine, plenty of extra virgin olive oil, herbs and spices and crumbly feta cheese. I love to add fresh thyme leaves from my garden because it has a sharp woody and floral note and it marries well with the spicy chilli flakes. I can not wait for you to make this for dinner or why not serve it as an appetiser (we call it mezes in Greek) with plenty of crusty fresh bread to mop up every single drop of that delicious sauce. Enjoy! Watch How to Make It Prawn Saganaki with Chilli and Thyme Serves 4 Prep Time: 5 minutes Cooking Time: 15 minutes INGREDIENTS 800g raw green jumbo prawns, peeled with tails intact 400g can dice organic tomatoes 200g feta cheese, crumbled 200ml dry white wine 1/4 cup extra virgin olive oil 2 brown onions, finely chopped 4 garlic cloves, finely chopped 8 sprigs of thyme, leaves removed ½ - 1 teaspoon chilli flakes ½ teaspoon Greek oregano ½ teaspoon sweet paprika Sea salt and freshly ground pepper INSTRUCTIONS 1. Heat the oil in a large dish or pan and sauté the onion for 2 minutes. Add in and stir the garlic, thyme leaves, chilli flakes, oregano, paprika, sea salt and pepper and cook for a couple of minutes. 2. Add the diced tomatoes and wine and bring to a simmer. Cook for 8 minutes, stirring occasionally. 3. Stir in the prawns, turning over once and cook for 3 minutes. 4. Top with the crumbled feta, garnish with any remaining thyme leaves and freshly ground pepper and cover with the pan lid. Turn off heat and allow to set for a few minutes before serving. Before serving, drizzle a tablespoon or two of extra virgin olive oil over the top. 5. Serve with fresh warm crusty bread, fried potato wedges or oven baked potatoes or steamed rice.

The most perfect #meatfreemonday meal is here! My Basil and Zucchini Pesto Pasta will not only make Mondays delicious again, but it will also make them efficient, fun and wholesome. Are you ready for this delicious vegetarian recipe? It was one of those spontaneous ideas that just popped into my head when I saw the new Barilla Pesto Rustico Range. I have always loved adding Pesto and roasted vegetables together in a pasta meal and thought this would be one of those times. The ingredients are simple but the flavours are bold and aromatic. In March this year #barillaaus launched a new range of Pesto in Australia, Pesto Rustico. It is Pesto that is chunky with a rustic touch and it is scrumptiously delicious! I am so honoured to be asked to let you know about it as we have tried, tested and loved it. We have added the Pesto Rustico Range to Bruschetta, Fish, Chicken and of course, Pasta! They are so versatile that they have become a pantry staple in our home. I know you will love the flavours of this recipe - Enjoy! Watch How to Make It Basil and Zucchini Pesto Pasta Serves 3-4 Prep Time: 10 minutes Cook Time: 20 minutes INGREDIENTS 1 packet Barilla Gluten-Free Spaghetti (or traditional) 1 x Barilla Pesto Rustico Basil and Zucchini 2 tablespoons extra virgin olive oil (optional to use olive oil spray) 1 large zucchini ¼ cup lightly toasted pine nuts 60g baby spinach 1 tablespoon fresh lemon juice Fresh basil leaves Sea salt and Pepper Freshly grated parmesan cheese INSTRUCTIONS 1. Preheat oven 200C fan-forced and line a tray with baking paper. 2. Cut the zucchini in half lengthways and then into half circles. Place on the tray and spray with olive oil, sea salt and pepper. Bake for 15-20 minutes or until they begin to brown. 3. In the last 3 minutes of the zucchini baking, add the pine nuts to a separate tray and bake for 3 minutes or until lightly toasted. 4. In the meantime, cook the pasta according to packet instructions and then drain. Save a quarter of a cup of pasta water. 5. Add the pesto to the spaghetti and then the pasta water and lemon juice. Toss to combine. 6. Once the pasta has been coated with the Pesto, add the zucchini, pine nuts and baby spinach leaves. Gently fold into the pasta. 7. Serve immediately and top with finely grated parmesan cheese and fresh basil leaves.

The secret to getting mouth-watering tender cheesy meatballs is bread. Yes, bread. And the secret to making a traditional sauce is to use simple ingredients and time, just the way our grandmothers did. Most of you that have followed me for a while now, know that I try to eat low-carb and often leave out bread or breadcrumbs from my meatballs but this would not be the right thing to do in this instance. When serving spaghetti with meatballs, the last thing you want is a dry, hard-to-swallow meatball, so I am sharing with you my mum’s best-kept secret – bread. Not breadcrumbs, but bread. Helpful Tips Bread For this recipe, I have used gluten-free sliced bread but you can use whatever bread you like – my only suggestion would be to use good quality bread (wholemeal, sourdough, etc) – not cheap sliced bread. This is because the bread needs the crust to be removed, the centre soaked, the water squeezed out, and then using your fingertips, you will need to crumble it. The cheaper slices of bread just turn into some kind of soggy dough that resembles slime. Zucchini My other secret ingredient is zucchini. When you grate the zucchini, it is really important you use the fine grater (check out my video below how finely I grate it) – the same grater you would use to grate parmesan or even garlic. The thin strands of zucchini blend in and are virtually invisible yet they provide moisture and make the meatballs even more tender. Onion In saying that, it is also important to grate the onion for this recipe. You do not need to grate it with a fine grater – just the traditional grater you use. The reason you need to grate the onion is that this is what makes the meatballs fluffy. Do not squeeze the juices out of the onions once you grate them, add the juices and all into the mixture. Cheese Now the cheese! I usually just add parmesan cheese but with this recipe, I added finely grated cheddar cheese as well. Holy heavens what a game changer! So good and of course the added flavour was amazing however if you prefer a more traditional meatball, then leave out the cheddar cheese and only add the parmesan cheese. Basil Finally, the basil. If you love basil, then add a whole cup of basil leaves. I absolutely love basil in Spaghetti with Meatballs and as I do not add much to the sauce, it is truly essential to add them to the meatballs. Sauce Now onto the sauce. My sauce is simple because all the flavour is in the meatballs. Once you fry off the meatballs then add the can of crushed tomatoes (please use good quality) and fill the same can, filled with water and pour it into the pot as well. Season generously with sea salt, freshly ground pepper, and a handful of basil leaves. That is it. Now leave it to gently simmer for 30 minutes, and at every 10-minute mark, just give the meatballs a little swirl to make sure they are evenly cooking. And there you have it! Spaghetti with Cheesy Meatballs! 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 x Spaghetti with Cheesy Meatballs Douuble the ingredients for a larger serving and keep leftovers for lunch the following day. Other options are to serve meatballs in a bread roll, as a side dish to steamed veggies or even with steamed rice. Makes 16 meatballs Prep Time: 20 minutes Cooking Time: 50 minutes INGREDIENTS 500g beef mince 400g can of crushed tomatoes 2 tablespoon tomato paste, heaped 3 - 4 tablespoons extra-virgin olive oil 1 brown onion, grated 1 medium zucchini, finely grated ¼ cup parsley, finely chopped ½ -1 cup basil, finely chopped + extra for sauce 2 garlic cloves, finely grated, or 1 tsp dried garlic granules 2 slices of bread, crusts removed ½ cup parmesan cheese ½ cup tasty cheese, grated (optional for extra cheesiness) 1 egg, whisked Sea salt and freshly ground pepper 1 packet spaghetti, gluten-free Optional to serve: Heirloom tomatoes, basil leaves, parmesan cheese INSTRUCTIONS 1. Combine in a large bowl the beef, onion, zucchini, parsley, basil, garlic, parmesan, tasty cheese, egg, and seasoning. 2. Soak the bread in water, squeeze the water out, and using your fingers crumble it into the mixture as well. Combine all ingredients and roll into balls. Place onto a large tray so the meatballs are ready to be cooked. 3. Heat the oil in a wide-based pan and fry meatballs in batches. Add extra oil when needed. 4. Return all meatballs to the pan and pour over the tomatoes and tomato paste. Fill the same can with water and pour this also into the pan and over the meatballs (add extra water if needed). Season generously with sea salt, and freshly ground pepper, and add 10-12 basil leaves (rip them into smaller bits with your hands and not with a knife as it releases the aroma and oils). 5. Bring to boil and then reduce heat to a simmer. Cover and cook for 40 minutes, giving them a swirl every 10 minutes to evenly cook. Once cooked, turn off the heat and allow to sit for 10 minutes before serving. 6. In the meantime, in a large pot of boiling water add a teaspoon of sea salt and cook pasta according to packet instructions. Drain and divide between bowls. 5. Spoon over the meatballs with plenty of sauce and serve with fresh basil leaves, slices of heirloom tomatoes, and finely grated parmesan cheese.

Sometimes you just need a hearty and comforting pasta dish, especially in the heart of winter, like my mum's (known in Greek as) Kota Kokkinisti Me Makaronia (Chicken in a Tomato Sauce with Spaghetti). This recipe does the trick by delivering heartiness, with its simple yet rich tomato sauce and juicy tender chicken for added protein. A Little History Before we begin, there is a little story that also goes with this recipe. Every time my mum cooked Kota Kokkinisti Me Makaronia, it would remind me of my grandparents in Greece. Once every 7-8 years (we didn't have the finances to travel overseas much), we would arrive on their doorstep in Greece, and my grandparents would embrace us with open arms, tears in their eyes, and a huge smile that stretched from ear to ear. My grandfather would sit us down and feed us this meal immediately 'Makaronia Me Kota Kokkinisti', also known as a huge hug on a plate. It was their way of showing their love and welcoming us "home". So this recipe has a lot of heart and soul in it. I hope you enjoy it as much as we do and it brings you the warmth and comfort that my grandparent's hugs brought to me. Before my grandfather passed away, my brother visited them and he took this photo. As you can see they are eating my grandfather's favourite meal - Makaronada! What is Chicken in a Rich Tomato Sauce aka 'Kota Kokkinisti' Any meal referred to as 'Kokkinisto' is in reference to the method of cooking in a tomato sauce. 'Kokkino' means red and 'kokkinisto' means reddened. In Greek cuisine, often vegetables (eg. green beans and carrots) or protein (eg. chicken or beef), or a combination of the two, are often cooked in a tomato sauce, but chicken is a personal favourite. And this type of meal (kokkinisto) is often served alongside pasta, potatoes, rice or bread to help soak up the rich and tasty sauce. In this recipe, I have served it alongside spaghetti. Watch How To Make It How Do You Make Kota Kokkinisti The first step is to brown the chicken in olive oil. Then add the garlic and onion and lightly fry. Once the chicken is golden, add all the remaining ingredients including the broth, tomato paste, tomatoes, cinnamon, bay leaves and extra salt and pepper. Bring to boil and simmer for 50 minutes. This creates a thick rich sauce. In the meantime prepare a cup with cold water and corn flour and pour over the sauce. This helps to thicken the sauce. Cook the pasta according to packet instructions and then serve chicken over the top. Helpful Tips Choosing other Chicken Pieces I have chosen to use Maryland pieces of chicken, however, you can use chicken thigh cutlets and drumsticks or even chicken wings instead. I would suggest using pieces that are not filleted but have a bone as this adds to the flavour. Plus, there is nothing better than eating a juicy and saucy piece of chicken with your hands. It's a little messy but so delicious and so Greek! Chicken Broth or Chicken Stock This one is completely up to you but I have made it a habit of always using broth. It is healthier and has less sugar, especially if it is store-bought. In the recipe, if you need to add extra broth / stock to cover the chicken, then do so. Depending on what pieces of chicken you choose to cook can determine how much stock is needed to cover the chicken so it cooks well. Using a ready-made sauce This recipe can work just as well using a store-bought ready-made Napoletana sauce but the flavour will be completely different. A 'kokkinisto' sauce has a simple flavour yet full-bodied and rich taste due to the cinnamon, bay leaves and time taken to cook. Adding Vegetables to the Stew Sometimes I'll add a couple of small carrots and potatoes into the pot while it is cooking. If you choose to add this, remember that more stock may be needed. What do I do with Leftovers? Store any leftovers for the next day in an air-tight glass container for up to 4 days. Meals that are cooked in tomato-based sauces taste even better the next day. Trust me on this one. What else do you serve this chicken with? The traditional way is with pasta, and in particular spaghetti, however, this also goes well with: baked or fried potato chips (a personal favourite) rice couscous (gluten-free) cauliflower rice steamed vegetables or even fresh country-style bread to dip into the sauce and a greek salad. Other Chicken Recipes Yoghurt Braised Chicken with Chickpea Salad https://www.createcookshare.com/single-post/yogurt-braised-chicken-with-chickpea-salad Lemon Oregano Chicken https://www.createcookshare.com/single-post/lemon-oregano-chicken Stuffed Baked Chicken Breast https://www.createcookshare.com/single-post/stuffed-baked-chicken-breast Chicken and Rice Healing Soup https://www.createcookshare.com/single-post/chicken-and-rice-healing-soup Deconstructed Chicken Souvlaki Bake https://www.createcookshare.com/single-post/deconstructed-chicken-souvlaki-bake 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 Chicken in a Rich Tomato Sauce with Spaghetti Serves 4 Prep Time: 10 minutes Cooking Time: 50 minutes INGREDIENTS 4 chicken Maryland pieces (or 4 thigh cutlets + 4 drumsticks) ¼ cup extra virgin olive oil 800ml - 1 litre chicken broth or stock, heated 400g crushed or diced tomatoes 1 large onion, grated 4 fresh garlic cloves, minced 2 tablespoons tomato paste 1 cinnamon stick 2-3 bay leaves Sea salt and Pepper 1 packet of Spaghetti (optional to use gluten-free or traditional spaghetti) To thicken the sauce: 1 heaped teaspoon corn flour 1/4 cup cold water Optional: parmesan cheese or dairy free alternative METHOD 1. Add to a wide base pot the extra virgin olive oil. Season generously the chicken and place the skin side down first. Place over high heat and cook until golden brown. Add the garlic and onion to the pot and then turn over the chicken to cook the underside until golden as well. 2. Add the chicken stock (making sure it is heated), tomatoes, tomato paste, cinnamon, and bay leaves. 3. Making sure most of the chicken is submerged in the sauce, bring to a boil (add boiling water or more stock if needed). Once boiling, reduce heat, cover and simmer for 45- 50 minutes (the chicken should be tender and nearly falling off the bone). 4. Once the chicken is ready, add the cornflour to a cup with the cold water and stir to break down and combine, then pour it over the sauce. Using a spoon, combine well into the sauce and increase the heat to bring to a boil. Boil for 3 minutes or until the sauce has thickened a little. Turn off the heat and cover to keep it warm and allow the sauce to thicken further. Prepare the pasta. 4. Once pasta is cooked, drain and equally divide between bowls. Top with plenty of parmesan cheese or for a more authentic flavour, add Greek “parmesan” called Mizithra (available at European delicatessens). 5. Place the chicken pieces over the pasta with plenty of sauce and serve. Optional: sprinkle parmesan cheese or parsley to garnish #chicken #glutenfreerecipes #pasta #heartymeals #simplerecipes #makaronia #kotakokkinisti

My Noodle Soup with Coconut, Ginger, and Turmeric is a natural healing and soothing soup that is full of nutritional goodness and flavour. With winter well and truly here, this is the meal you will love to make for either lunch or dinner as it only takes 10 minutes to cook. You’ll love the healing broth, silky noodles, creamy coconut, and most of all the soulful flavours of ginger and turmeric. Here I have used Ginger and Turmeric Organic Spices but feel free to use freshly grated ginger and turmeric. I hope you enjoy this quick, simple, and full-flavored noodle soup as much as we do! Watch How to Make It Noodle Soup with Coconut, Ginger and Turmeric Serves 4 Prep Time: 10 minutes Cooking Time: 10 minutes INGREDIENTS 250g rice vermicelli noodles 1 heaped tablespoon coconut oil 1 red onion, thinly sliced 500ml vegetable stock or broth 270ml coconut milk 150g shitake or enokitake mushrooms 2 baby bok choy 1 teaspoon ground Turmeric 1 teaspoon ground Ginger 2 teaspoons fish sauce Sea salt and pepper 1 fresh lime 1-2 green onions Coriander INSTRUCTIONS 1. Over medium heat, add to a pot the coconut oil and onion and stir until the onion starts to soften. Add the mushrooms, bok choy, Turmeric, and Ginger, and stir for another minute. 2. Add the vegetable stock and coconut milk and bring to a simmer. Cook gently for 3 minutes. Add the fish sauce and noodles and cook for a further 3 minutes. Season with sea salt and pepper if needed and divide soup amongst bowls. 3. Garnish with slices of green onions and wedges of lime. Serve hot. #soup #noodlesoup #turmeric #healingfood

This warming Chicken Curry Soup is made with fresh vegetables, a creamy curry stock and tender pieces of pulled chicken. In only 4 steps, dinner is cooked and ready to enjoy! Curry in any way, shape or form is one of my favourite meals due to the warming flavours and enchanting aromas. During the winter months, we absolutely love soup and this recipe has been on rotation ever since I created it. It is very simple to make, nourishing for the body and delicious to eat. Suggestions: Make it Vegetarian by adding Vegetable stock to the pot and chickpeas or white beans instead of the chicken. Serve it with thick pita bread or naan bread for dipping. Add a few diced potatoes for a creamier texture. Easy Chicken Curry Soup Serves 6 Prep: 15 minutes Cooking 1 hour 20 minutes INGREDIENTS 1.6 kg Whole Chicken 8 garlic cloves, finely sliced 2 large onions, finely diced 1 lemongrass stalk, peeled and thinly sliced 1 ginger, 2x2cm, grated 2 fennel bulbs, finely diced 3 carrots, finely diced 150g kale leaves, finely chopped 420g corn kernels, drained and rinsed 8 curry leaves 1 tsp black pepper 2 tsp sea salt 4 tablespoons soy sauce 2 tablespoons coconut oil 400ml can of coconut cream Juice of 1 lime To serve: coriander and chilli Note: Not all chickens are the same. I only used antibiotic-free range or organic chickens. This recipe was made using The Bare Bird chicken. INSTRUCTIONS 1. Add to a large, deep pot the onions, lemongrass, garlic, ginger, fennel, carrots, corn, and coconut oil and sauté over medium heat for 4 minutes. 2. Add the whole chicken to the pot, breast side down, along with the curry leaves and soy sauce, and top up with boiling water. Make sure the chicken is covered. Season well with sea salt and pepper and cover with a lid. Simmer for 1 hour. Once cooked, remove the chicken and set it aside. 3. Remove the lid and over high heat, continue to boil for 10 minutes to reduce the broth. Then add the kale leaves, lime juice, and coconut cream. Cook for a further 5 minutes. 4. In the meantime, pull the meat off the whole chicken and add it to the broth. 5. Turn off the heat and serve hot. Garnish with finely chopped coriander leaves and chilli slices.

These Choc Chip Cookies are so good, you won't be able to tell there are no refined sugars and they're lower in carbs. They're also a one-bowl easy-to-make recipe that creates a delicious tasting cookie with a chewy texture. So what are you waiting for? Let’s get baking! Helpful Tips For the best choc chip cookie, do not use chocolate chips but instead use a block of chocolate and roughly chop it into small chunks. If you have the time, chill the dough for 20 minutes – this is not essential but it does allow the flour to fully hydrate which makes for a firmer cookie. If you love your cookies soft like we do, then make them straight away. Make sure the butter is melted. When you melt the butter, it creates a soft chewy cookie. I have added monk fruit sugar but coconut sugar will taste even better! And if you prefer added sweetness, then add an extra 20g into the dough mixture. I use either organic or pastured free-range eggs. Why? Other than being more delicious, they are higher in vitamins, omega-3 fatty acids, and ¼ less saturated fat. ( 2007 Mother Earth News egg testing project ) 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. Be Well, Margaret x Healthier Choc Chip Cookies Makes 24 cookies Prep Time: 10 minutes Baking Time: 15 minutes 300g almond flour 120g plain flour (I used gluten-free White Wings plain flour) 120g milk or dark cooking chocolate (block), roughly chopped into small chunks (dairy free chocolate also works well) 50g monk fruit golden sugar (optional coconut sugar) 170g salted butter, melted (dairy free alternative also works perfectly) 1 teaspoon vanilla extract ½ teaspoon baking powder 2 pastured free-range eggs 1. Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F (less if your oven tends to “burn” around the edges) and line a baking sheet with baking paper. 2. In a bowl add the monk fruit/coconut sugar along with the melted butter. Whisk until creamy. Then add the eggs and whisk until well combined. 3. Add the almond flour, flour, and vanilla extract and mix well. Finally, fold in the chocolate chunks (If you have the time, chill the dough for 20 minutes – this is not essential but it does allow the flour to fully hydrate which makes for a firmer cookie. If you love your cookies soft like we do, then make them straight away). 4. Scoop the dough with a cookie scoop, roll it into a ball, and place it onto the baking paper. Repeat with remaining dough. Taking a fork, gently press onto each dough ball to create a thick, flat cookie. 5. Bake for 15-18 minutes. Cool before serving or enjoy warm straight out of the oven! #healthychocchipcookies #glutenfreecookies #chocchipcookies

The combination of succulent seafood, fresh tomatoes, garlic, and coconut milk is simply superb. When the ingredients hit the wok, they will sing! Enjoy my mum's Spaghetti Marinara in Coconut Milk. Most cook a red sauce spaghetti marinara but I grew up with my mum’s version. It is, I believe the best, so I asked my mum if she would allow me to share her recipe with you. She agreed! Create it, Cook it and Share it with your loved ones and I’m sure they will all agree - it’s a keeper! Watch How to Make It Spaghetti Marinara in Coconut Milk Serves 4 Prep 5 minutes Cook 15 minutes INGREDIENTS 400g Spaghetti, gluten-free 800g Seafood Marinara Mix 10 garlic cloves, minced 2 tablespoons extra virgin olive oil 2 large tomatoes, peeled and finely diced 1 red chilli, sliced (optional to remove seeds) 1 cup finely chopped parsley 150ml dry white wine 400ml can of coconut milk Sea salt, a generous amount Freshly Ground Pepper, a generous amount INSTRUCTIONS 1. Cook the pasta in salted boiling water and according to packet instructions. 2. In a large wok heat the extra virgin olive oil and add the garlic and chilli. Stir continuously for a minute and then add the Marinara Mix. Make sure the heat is on high and the wok is hot. Continuously stir for 3 minutes. 3. Now add the tomato, parsley, dry white wine and season generously. Continue to stir for another 2 minutes. 4. Add the coconut milk and bring to a boil. Once boiling turn off the heat and add the pasta to the wok. Toss gently to combine well. 5. Allow sitting for 6-7 minutes before serving which allows the pasta to absorb the coconut milk. Serve with extra slices of chilli and a good amount of freshly ground pepper.