This Caramelised Onion & Sun-Dried Tomato Pasta is the ultimate comfort dish - creamy, rich, and full of deep flavour, yet so simple to make. Slow-roasted onions, soft garlic, mascarpone and sun-dried tomatoes come together in one dish for a pasta that’s cosy, impressive, and perfect for busy weeknights or relaxed entertaining. It’s the kind of recipe you make once and immediately add to your weekly rotation. Caramelised Onion & Sun-Dried Tomato Pasta This Caramelised Onion & Sun-Dried Tomato Pasta is the perfect weeknight dinner when you want something fuss-free but still impressive enough for guests. Everything roasts together in the oven, filling your home with the most irresistible aroma, and then gets tossed with pasta for a dish that’s comforting, creamy, and beautifully balanced with herbs and lemon. Whether you're craving an easy family meal, a vegetarian pasta bake, or a viral-worthy recipe that looks as good as it tastes, this recipe delivers every time. Save it, share it, and get ready to fall in love with your new go-to pasta. Caramelised Onion & Sun-Dried Tomato Pasta Story Behind the Recipe This pasta started as one of our simple meat-free Friday dinners — something comforting, easy, and full of flavour. We already loved using sun-dried tomatoes in our “Marry Me” pasta, so they naturally found their way into this dish too. Paired with sweet caramelised onions and roasted garlic, the flavours came together so beautifully that it instantly became a family favourite. It’s the kind of recipe we now make when we want something cosy, delicious, and guaranteed to please everyone at the table. Watch How to Make Caramelised Onion & Sun Dried Tomato Pasta Caramelised Onions and Garlic FAQ Can I make this dairy-free? Yes! Swap the mascarpone for a thick dairy-free cream (like coconut cooking cream). Use a vegan parmesan-style cheese. Can I prep this ahead of time? Definitely. You can roast the onions and garlic a day before and store them in an airtight container in the fridge. When ready to cook, simply warm them before adding the mascarpone and pasta. How should I store leftovers? Store in an airtight container in the fridge for 3–4 days. The flavours get even better the next day. How do I reheat it? Reheat gently on the stovetop or in the microwave with a splash of water, pasta water, or cream to loosen the sauce and make it silky again. Can I use a different pasta? Yes! Any short pasta works: penne, rigatoni, fusilli, farfalle, gluten-free pasta, or even shells. Just choose a shape that holds the creamy sauce well. Other Pasta Recipes you'll Love Baked Feta Pasta with Spinach and Pine Nuts 2-ingredient Glute-Free Pasta Za'atar Ravioli Pasta Salad Spaghetti Marinara in Coconut Milk Caramelised Onion & Sun-Dried Tomato Pasta Caramelised Onion & Sun-Dried Tomato Pasta Serves: 4 Prep Time: 10 mins Cook Time: 45 mins INGREDIENTS For the onions: 4 large onions, cut in half and thinly sliced 2 bulbs of garlic (top sliced off to expose cloves) ⅓ cup olive oil 1½ teaspoons sea salt ½ teaspoon freshly ground black pepper 1 ½ teaspoons dried Greek oregano 1 teaspoon sweet paprika For the Pasta: 200 g mascarpone (or coconut cream for dairy free alternative) 250ml vegetable stock, heated till hot 2 tablespoons lemon juice 30 g (⅓ cup) freshly grated parmesan, plus extra to serve 200g (1 cup) semi-sun-dried tomatoes, sliced in strips 1-2 teaspoons chilli flakes (extra is optional) 400–500 g short pasta, gluten-free (rigatoni or penne) 1 small bunch of fresh basil leaves Garnish: Parmesan cheese Freshly cracked pepper INSTRUCTIONS 1. Roast the onions and garlic Preheat oven to 180°C. In a large oven-safe baking dish, spread the sliced onions and nestle the garlic bulb (cut side up) in the centre. Season with salt, pepper, oregano, and paprika, then drizzle with olive oil and toss to coat evenly.Cover tightly with foil and bake for 40–45 minutes, until the onions are soft, golden, and sweetly caramelised. 2. Cook the pasta While the onions are baking, cook the pasta in a large pot of salted boiling water until al dente.Reserve a little pasta water, then drain. 3. Combine and make it creamy Remove the foil from the baking dish and squeeze the roasted garlic cloves straight into the caramelised onions. Mash lightly to combine.Add the mascarpone, vegetable stock, and lemon juice, stirring until smooth and creamy.Fold in the parmesan, sun-dried tomatoes, chilli flakes (if using), and cooked pasta.Stir again until everything is well combined, then finish by adding the fresh basil. 4. Serve Top with extra parmesan and a crack of black pepper.Optional: add chilli flakes or another squeeze of lemon juice for brightness. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Caramelised Onion & Sun-Dried Tomato Pasta Margaret Pahos @CreateCookShare

This easy silverbeet, beetroot and goat’s feta salad is fresh, flavour-packed and perfect for a healthy lunch or colourful side dish. Sweet roasted beetroot, tender silverbeet and creamy goat’s feta are tossed with fresh herbs, toasted pine nuts and a bright lemon dressing for a salad that’s tangy, earthy and completely irresistible. It’s a simple, Mediterranean-style salad that’s quick to make, light yet satisfying, and perfect for entertaining, meal prep or busy weeknights. Silverbeet, Beetroot and Goat’s Feta Salad Watch How to Make It Helpful Tips • Choose silverbeet with crisp stems and bright, fresh leaves. • To avoid stained hands, wear gloves or lightly oil your fingers before handling beetroot. • Short on time? Vacuum-packed cooked beetroot works beautifully in this recipe • Toast pine nuts slowly and shake the pan often so they don’t burn. Substitutions & Variations • Swap goat’s feta for Danish feta, Greek feta or plant-based feta. • Add orange segments for a sweet, citrusy contrast. • Add toasted walnuts or almonds instead of pine nuts. • To make it vegan, simply omit the cheese or use dairy-free feta. Storage Tips • Store leftovers in an airtight container in the fridge for up to 2 days. • Keep the dressing separate if making ahead to keep the leaves fresh. Silverbeet, Beetroot and Goat’s Feta Salad Serve this Salad with: Greek Meat Patties Pull-Apart Lamb in-a-pocket Air Fryer Chicken Tenders OR Toss through the salad, my easy-to-make QUINOA Silverbeet, Beetroot and Goat’s Feta Salad Silverbeet, Beetroot and Goat’s Feta Salad Prep Time: 15 minutes Cook Time: 50 minutes INGREDIENTS Salad: 500g (3 medium) fresh beetroot, or 2 x 250g packet vacuum-packed cooked beetroot 250–300 g silverbeet, washed 1 tablespoon olive oil 2 cloves garlic, crushed ¼ cup fresh dill, finely chopped ¼ cup fresh mint, finely chopped ½ cup fresh parsley, finely chopped 200 g goat’s feta, crumbled 3 tablespoons pine nuts Sea salt and cracked pepper Extra olive oil, to serve Dressing: 2 tablespoons lemon juice 2 tablespoons red wine vinegar3 tablespoons extra virgin olive oil1 teaspoon sea salt ½ teaspoon cracked pepper INSTRUCTIONS 1. Prepare the beetroot If using fresh beetroot, preheat the oven to 190°C. Trim the ends and wrap each beetroot individually in baking paper, twisting the top to seal tightly. Place on a tray and bake for 50 minutes, or until tender when pierced with a knife. Cool slightly, then peel and cut into small wedges. If using vacuum-packed beetroot, drain and cut into wedges. 2. Toast the pine nuts Heat a dry frying pan over medium heat. Toast the pine nuts for 2–3 minutes, shaking the pan often, until lightly golden. Set aside. 3. Prepare the silverbeet Separate the stalks from the leaves. Slice the stalks into 0.5 cm pieces and finely slice the leaves. Heat olive oil in the same pan used to toast the pine nuts and cook the stalks for 3 minutes or until softened and season with sea salt. Transfer to a bowl with the leaves. Add mint, dill and parsley. Gently toss and squeeze the leaves with your hands to soften. 4. Make the dressing Whisk together the lemon juice, red wine vinegar, extra virgin olive oil, sea salt and cracked pepper. 5. Combine the salad Add the beetroot to the greens. Pour over the dressing, toss gently and allow to sit for 10 minutes so the leaves absorb the dressing. Then add the feta and gently toss. 6. Serve Transfer to a serving platter. Scatter over toasted pine nuts, drizzle with extra virgin olive oil and finish with cracked black pepper. OPTIONAL: Stir through cooked quinoa for extra body and protein. Have you tried this recipe? Please leave a review or share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Silverbeet, Beetroot and Goat’s Feta Salad Margaret Pahos @CreateCookShare

This Pariani Salata (Paros-Style Greek Salad), Παριανή σαλάτα, is a fresh, hearty and naturally gluten-free dish made with fluffy potatoes, white beans, ripe tomatoes, red onion and Kalamata olives. Dressed simply with extra virgin olive oil, lemon juice, sea salt and plenty of cracked pepper, it’s a classic Greek-style salad that can be served warm or chilled — perfect for entertaining, meal prep or a festive table. Pariani Salata (Paros-Style Greek Salad) Why this salad matters to me If you’ve travelled through the Greek islands but haven’t visited Paros, you’re truly missing out. Voted Europe’s No.1 island since 2018, Paros is known for its crystal-clear beaches, golden sand, beautiful villages and, of course, unforgettable food. Paros is especially close to my heart, my father was born there. We’ve visited many times, and every trip ends the same way: wishing we could stay longer. On a recent visit, my brother asked if I’d ever tried Pariani Salata at a local taverna. I hadn’t, and I was instantly intrigued. Lefkes, Paros More than just a salad As it turns out, Pariani Salata isn’t just a side dish — it’s a complete, deeply satisfying meal. A generous mix of fresh greens, tangy red onion, fluffy potatoes, creamy beans and sweet ripe tomatoes come together in the most comforting way. It’s simple, honest food, but incredibly flavourful. What truly sets this salad apart is purslane, known in Greek as glistrida. These moisture-rich leaves are crisp with a gentle lemony tang and a subtle peppery bite, similar to rocket. They blend beautifully with the other ingredients and make this salad impossible to stop eating. My Greek tip (don’t skip this) If you take one thing from this recipe, let it be this: Do not hold back on the extra virgin olive oil, lemon juice and sea salt. Greeks are generous with these ingredients, and that generosity is what gives this salad its authentic Greek character. Fair warning - once you make it, you may not want to share it with the rest of the family. Pariani Salata (Paros-Style Greek Salad) Pariani Salata (Paros-Style Greek Salad) INGREDIENTS 1 cup purslane, washed and dried(or baby rocket if purslane is unavailable) 1 cup white beans or black-eye beans, cooked 1 yellow capsicum, diced 1 red onion, thinly sliced 3 ripe tomatoes, cut into eighths 3 large potatoes, diced 1 cup Kalamata olives 1/3 cup extra virgin olive oil Juice of 1 lemon 1 teaspoon wholegrain mustard Sea salt and freshly cracked black pepper, generous Optional: A handful of fresh parsley and/or fresh oregano leaves, roughly chopped INSTRUCTIONS 1. Prepare the beans Soak the beans overnight. Drain, then boil in fresh water for 20–30 minutes until tender. Drain and allow to cool completely. 2. Cook the potatoes Boil the diced potatoes in well-salted water until soft and fluffy. Drain and allow to cool slightly. 3. Assemble the salad On a large platter (not a deep bowl), combine the purslane, beans, capsicum, red onion, tomatoes, potatoes, and olives. If using, sprinkle over a handful of fresh parsley and/or oregano. Season generously with sea salt and freshly cracked pepper. Toss to combine. 4. Make the dressing In a small bowl, whisk together the extra virgin olive oil, lemon juice and wholegrain mustard. Pour over the salad and gently toss to evenly coat. 5. Serve Serve immediately while slightly warm, or refrigerate and enjoy chilled. Have you tried this recipe? Please leave a review or share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Pariani Salata (Paros-Style Greek Salad) Margaret Pahos @CreateCookShare

If you’re looking for an easy appetiser that’s guaranteed to impress, these Pepperoni Mozzarella Puff Pastry Bites are it. Made with flaky gluten-free puff pastry and filled with savoury pepperoni and melty mozzarella, these bite-sized snacks are finished with a garlic-oregano butter and a sprinkle of Parmesan. Perfect for entertaining, parties, or the festive season, this simple gluten-free finger food comes together quickly and disappears even faster. Let's start cooking! Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Watch How to Make Them Helpful Tips About Puff Pastry Sheets Sheet sizes vary: Puff pastry sheets can differ in size depending on the brand. Gluten-free sheets are often smaller and may yield 6 squares per sheet, while traditional puff pastry sheets are usually larger and can be cut into 9 squares. Each Pepperoni Mozzarella Puff Pastry Bites square will be roughly 5–6 cm. Adjust your filling: The number of squares you get will affect how much pepperoni and mozzarella you need, so plan accordingly. Thawing: If using frozen sheets, thaw them in the fridge or on the counter according to the package instructions, never use the microwave, as this can make the pastry soggy. Cutting & shaping: Use a sharp knife or pastry cutter for clean edges. When forming the bites, make sure to seal corners properly to avoid cheese leakage during baking. Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Helpful Tips Prevent sticking: Generously oil the muffin tin holes to prevent sticking. Sealing the bites: When forming the Pepperoni Mozzarella Puff Pastry Bites pastry balls, make sure to pinch the corners tightly so there are no holes. This keeps the cheese and pepperoni inside while baking. Add herbs: For extra flavour, sprinkle fresh or dried herbs such as oregano, basil, or parsley inside the pastry with the filling. Substitutions: You can swap the pepperoni for salami, ham, or even roasted vegetables for a vegetarian option. Mozzarella can be replaced with cheddar, provolone, or any melty cheese you love. Serving & storage: These bites can be served warm or at room temperature; they’re just as delicious either way. Store leftovers in an airtight container in the fridge for up to 3 days. Reheating tips: To maintain crispiness, reheat the Pepperoni Mozzarella Puff Pastry Bites in a preheated oven at 180 °C for 5–7 minutes or use an air fryer for a few minutes. Avoid microwaving, as this can cause them to become soggy. Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Other Appetisers You'll LOVE Goat's Cheese, Apricot and Walnut Pinwheels Spinach and Feta Pinwheels Brie and Cranberry Pastry Bites Caribbean Spiced Chicken Wings All Appetisers here Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) INGREDIENTS Bites: 4 sheets puff pastry, gluten-free* 250g mozzarella, cut into 2 cm x 1cm pieces* 24 pepperoni slices+ * 1 egg, beaten (for egg wash) Sauce: 4 tablespoons unsalted butter 1 large garlic clove, minced 2 tablespoons fresh parsley, finely chopped 1 teaspoon dried oregano Garnish and Serve: Freshly grated Parmesan for topping Tomato Chutney for dipping *IMPORTANT PLEASE NOTE: Puff pastry sheet sizes can vary by brand. Some gluten-free puff pastry sheets can be cut into 6 pieces, while traditional puff pastry sheets are often larger and can be cut into 9 pieces. The number of squares you get will depend on the size of the pastry you use. Each square will be approximately 5–6 cm x 5–6 cm. This will also determine whether you need more pepperoni slices and mozzarella cheese. INSTRUCTIONS 1. Heat the oven Preheat the oven to 210 °C (fan-forced).Lightly grease a 24-hole mini muffin tin with olive oil spray or brush with melted butter. 2. Prepare the pastry Lay one puff pastry sheet on a clean work surface.Using a sharp knife or pastry cutter, divide it into 6 or 9 equal squares approximately 5-6cm squared.Repeat with the remaining sheets to make 24 or so squares. 3. Fill the pastry On each pastry square, place one slice of pepperoni.Top with a piece of mozzarella positioned in the centre. 4. Wrap and seal Gather the pastry corners up around the filling, pinching to seal.Gently roll into a smooth ball, then place seam-side down into the prepared mini muffin tin. 5. Egg wash Once all puffs are arranged in the muffin tin, brush lightly with the beaten egg. 6. Bake Bake for about 15 minutes, or until puffed and golden brown. 7. Make the garlic-oregano butter While the puffs bake, melt the butter in a small heatproof bowl.Stir in the minced garlic, chopped parsley, and dried oregano. 8. Toss and finish Transfer the hot puffs to a large bowl.Pour over the garlic-oregano butter and gently toss to coat.Sprinkle generously with freshly grated Parmesan. 9. Serve Serve warm with tomato chutney for dipping. Have you tried this recipe? Please leave a review or share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Pepperoni Mozzarella Puff Pastry Bites (Gluten-Free) Margaret Pahos @CreateCookShare

Classic ANZAC biscuits made gluten-free with golden edges, chewy centres and that rich caramel flavour we all know and love. Made with simple pantry ingredients and an easy dairy-free option, they’re just as nostalgic as the original. Anzac Biscuits gluten-free What are Anzac Biscuits? These iconic biscuits were first made by the wives of soldiers to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. Designed to last the long journey, they were created without ingredients that would spoil easily, allowing them to stay fresh for months. They were also baked and sold at home to help raise funds for the war effort. Traditionally, ANZAC biscuits were quite hard and crunchy, which helped them keep during transport. Over time, they’ve evolved, and today the softer, chewier version is just as popular and widely loved. The difference between a traditional and Gluten Free Anzac Biscuit Traditional ANZAC biscuits are made with wheat flour, oats, butter, desiccated coconut, brown sugar, golden syrup, bicarb soda and water. As wheat flour and oats aren’t gluten-free, this version replaces them with a gluten-free flour blend and quinoa flakes. While the classic oat flavour isn’t as pronounced here, the combination of golden syrup, vanilla and quinoa still delivers a familiar, warm, caramel-like taste that closely reflects the original. Watch How to Make Gluten Free Anzac Biscuits FAQ Dough consistency The dough should feel moist and slightly buttery, holding together when pressed in your hands. It shouldn’t crumble or feel dry, but also shouldn’t be overly sticky or wet. What if the mixture is too dry? This can happen depending on the gluten-free flour blend used. Add 1 teaspoon of water at a time until the dough comes together and holds its shape. What if the mixture is too wet? If the dough feels too soft or sticky, add 1 teaspoon of gluten-free flour at a time until it becomes easier to roll and shape. Why does gluten-free flour vary so much? Gluten-free flour blends differ between brands and countries. Some absorb more liquid than others, which is why small adjustments may be needed. The goal is a dough that is moist, slightly oily, and holds together well. Bicarb soda not bubbling? When added to the hot butter and golden syrup, the bicarb soda should foam slightly. If it doesn’t, it may be out of date and won’t give the biscuits the right texture. Why did my biscuits spread too much? This can happen if the dough is too warm or too wet. Try chilling the dough briefly before baking or adding a small amount of extra flour. Why are my biscuits too thick or not spreading? Flattening is key. Make sure to press the dough to about 1cm thickness before baking. How should I store them? Store in an airtight container in a cool, dry place for up to 2–3 weeks. They will firm up slightly over time but remain chewy inside. Anzac Biscuits gluten-free More Gluten Free Sweet Treats Koulourakia: Greek Olive Oil Biscuits Cranberry and Pistachio Biscotti (Paximadia) Lemon and Blueberry Bundt Cake Carrot Cake Cookies All Desserts and Sweet Snacks Anzac Biscuits gluten-free Gluten-Free ANZAC Biscuits (Golden, Chewy & Dairy-Free Option) Makes: 20-24 biscuits Prep time: 10 minutes Cook time: 20 minutes INGREDIENTS Dry Ingredients: 300g plain all-purpose gluten-free flour (see note) 80g quinoa flakes 80g desiccated coconut Wet Ingredients: 150g butter (dairy-free butter optional) 80g golden syrup 80g brown sugar 1 teaspoon vanilla essence 1 teaspoon psyllium husk ½ teaspoon bicarb soda INSTRUCTIONS Prepare the oven Preheat oven to 170°C fan forced / 190°C conventional. Line two trays with baking paper. Combine dry ingredients In a large bowl, add the gluten-free flour, quinoa flakes, and desiccated coconut . Stir to combine. Make the wet mixture In a saucepan, add the butter, golden syrup, brown sugar, and vanilla. Stir over medium heat until the butter is melted. Add the bicarb soda and stir — once it begins to bubble, remove from heat then add the psyllium husk amd combine. Bring together Pour the wet mixture into the dry ingredients and mix until fully combined. Shape the biscuits Scoop or tablespoon the mixture, roll into balls, and place onto the tray. Flatten to 1cm thickness and approximately 6cm wide. Bake Bake for 20 minutes or until golden brown. NOTES Gluten-free flour variation All-purpose gluten-free flour varies between brands and countries. You may need slightly more or less depending on the blend. For best results, start with 280g and adjust up to 320–330g if needed. The dough should feel moist and slightly oily/buttery, but still hold its shape without being dry. Perfectly round biscuits For perfectly round ANZAC biscuits, place a round cookie cutter around each biscuit while still hot on the tray and gently swirl to shape the edges into a neat circle. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Anzac Biscuits gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

This easy, deliciously tender Italian baked calamari is a gluten-free Mediterranean seafood recipe full of bold, traditional flavour. Oven-baked with cherry tomatoes, Kalamata olives, garlic, olive oil, and a golden Parmesan crumb, it’s a lighter take on a European classic. Italian Baked Calamari with Parmesan Crumb (gluten-free) Inspired by traditional Italian and Mediterranean coastal cooking, this gluten-free baked calamari recipe celebrates simple ingredients and honest flavour. Tender calamari is baked rather than fried, then paired with juicy tomatoes, briny olives, fresh herbs, and extra-virgin olive oil for a dish that feels both rustic and refined. Perfect for entertaining or an easy weeknight meal, this Italian calamari recipe delivers authentic European flavour while remaining naturally gluten-free, wholesome, and effortless to prepare at home. WATCH HOW TO MAKE IT TIPS FOR TENDER CALAMARI Avoid overcooking.  Calamari cooks very quickly and becomes tough if left in the oven too long. A hot oven and a short cooking time are key to keeping it tender. Use high heat.  Baking at a high temperature mimics traditional Mediterranean cooking and helps the calamari stay soft while the crumb turns golden. Score the calamari when cutting into chunks.  Lightly scoring the inside surface in a shallow criss-cross (noughts-and-crosses) pattern allows the pieces to open up as they cook and absorb more flavour. Do not overcrowd the tray.  Spacing the calamari evenly ensures it bakes rather than steams, resulting in better texture and colour. Can This Italian Baked Calamari Be Made Ahead? This gluten-free Italian calamari is best baked and served fresh. While it is not recommended to cook it fully in advance, the calamari can be cleaned and cut up to 12 hours ahead . Cover and refrigerate, then bring to room temperature for 10 minutes before seasoning. WHAT TO SERVE IT WITH Serve immediately with lemon wedges, and a scattering of fresh parsley. This dish pairs beautifully with a simple green salad, roasted vegetables, or warm gluten-free bread to soak up the juices. Silverbeet Beetroot and Goat's Cheese Salad Cucumber and Feta Salad Lettuce and Feta Salad Rosemary and Garlic Potatoes Italian Baked Calamari with Parmesan Crumb (gluten-free) FREQUENTLY ASKED QUESTIONS Can I use calamari rings or large calamari squid tubes instead? Yes, calamari rings can be used for this recipe; however, the final result will be different. Rings tend to cook more quickly and don’t open up or absorb the seasoning in the same way as larger pieces of squid. For the best flavour and texture, I recommend using fresh whole squid or large calamari tubes. Large calamari tubes are easier to clean and prepare than whole squid, although they are usually sold frozen. To prepare large calamari tubes, simply slice the tube open flat, lightly score the inside in a shallow criss-cross pattern, then cut into chunky pieces. As the calamari cooks, the pieces open up and curl slightly, creating tender bites that beautifully catch the seasoning, olive oil, and breadcrumbs. If choosing between the two, large calamari tubes will always deliver a more rustic, traditional Mediterranean-style result than pre-cut calamari rings. Fresh Squids with Tentacles Large Squid Tubes 2. Is this calamari recipe gluten-free? Yes. This recipe uses gluten-free breadcrumbs and naturally gluten-free ingredients, making it suitable for those following a gluten-free diet. Why does calamari sometimes turn rubbery? Calamari becomes rubbery when overcooked or cooked at too low a temperature. High heat and a short cooking time are essential for keeping calamari tender. How to store leftovers? Leftover baked calamari should be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. Reheat gently. Italian Baked Calamari with Parmesan Crumb (gluten-free) ITALIAN BAKED CALAMARI WITH PARMESAN CRUMB (GLUTEN-FREE)   Prep Time:  15 minutes Bake Time:  20 minutes   INGREDIENTS 1 kg whole fresh calamari (cleaned, sliced open and cut into large chunks* 250g cherry tomatoes, halved 220g Kalamata olives, pitted ½ cup chopped fresh parsley + extra to garnish ¼ cup extra-virgin olive oil + extra 3 large garlic cloves, minced 1 teaspoon onion powder 1½ teaspoons sea salt 1 teaspoon black pepper 2 teaspoons Italian herbs Zest of a whole lemon ½ cup breadcrumbs, gluten-free 3-4 tablespoons finely grated Parmesan cheese   To Serve: Lemon wedges Parsley   INSTRUCTIONS 1.   Preheat the oven. Preheat oven to 220°C and line a large baking tray with baking paper. 2.   Prepare the Calamari Clean the whole calamari by removing the innards, bake, and cartilage, then rinse thoroughly. Slice open and lightly score the inside surface in a shallow criss-cross (noughts and crosses) pattern before cutting into chunks. This helps the calamari open up as it cooks, creating tender pieces with the beautiful, curled edges that catch the seasoning and crumb 3.   Season the Calamari Place the calamari chunks in a large mixing bowl. Add minced garlic, onion powder, sea salt, black pepper, Italian seasoning, chopped parsley, lemon zest and the extra-virgin olive oil. Toss gently until the calamari is evenly coated. Next, sprinkle the Parmesan cheese and breadcrumbs over the seasoned calamari, and toss again to combine thoroughly. 4.   Assemble for Baking Transfer the calamari mixture to the lined baking tray. Arrange the halved cherry tomatoes and Kalamata olives evenly over the top. Lightly spray with olive oil. 5.   Bake and Serve Bake in the preheated oven for 20-25 minutes, or until the calamari is just cooked and the breadcrumbs are golden brown. Serve with lemon wedges and garnish with fresh parsley. AIR FRYER METHOD This recipe can also be made in the air fryer for an even quicker result. Preheat the air fryer to 200°C . Arrange the crumbed calamari in a single layer in the basket, making sure they are not overcrowded. Lightly spray with olive oil and air fry for 8–10 minutes, turning halfway, until golden and crisp. Cook in batches if needed and serve immediately with lemon. Have you tried this recipe? I’d love to hear how it turned out for you. Please leave a rating and comment below, or share your version with me at @CreateCookShare  on   Instagram    Pinterest    Facebook    TikTok    YouTube Italian Baked Calamari with Parmesan Crumb, gluten-free Margaret Pahos @CreateCookShare

This Greek lemon garlic chicken and potatoes is a simple one-pan oven recipe made with olive oil, lemon juice, oregano, and garlic. Inspired by traditional Greek home cooking, it delivers bold Mediterranean flavour with minimal prep and everyday ingredients. Greek Lemon Garlic Chicken and Potatoes Story Behind the Recipe This is the kind of dish you’ll find on a Greek family table - chicken and potatoes baked together in lemon, olive oil, garlic, and oregano until everything is tender and golden. It’s simple, unfussy food that relies on good ingredients and time in the oven rather than complicated techniques. The juices collect in the tray, the potatoes soak up all that flavour, and the chicken stays beautifully moist, exactly how it’s meant to be. Helpful Tips & Tricks Use Greek oregano  if possible as it has a stronger, earthier flavour than regular dried oregano. Add a small amount of water or chicken stock  to the tray to prevent burning and help the potatoes cook evenly. Cut potatoes into medium wedges , not too thick, so they soften within the cooking time. Finish uncovered to allow the chicken to colour and the potatoes to lightly crisp. Optional Serving Tip Serve straight from the tray with parsley, crumbled feta, and warm bread to soak up the lemony pan juices. Other Chicken Recipes Lemon Garlic Chicken Noodle Bowl Creamy Tuscan Chicken and Rice Butter Chicken with Cashews More Chicken Recipes Here Greek Lemon Garlic Chicken and Potatoes all in one tray Lemon Garlic Chicken and Potatoes Serves 4 Prep Time: 10 minutes Cook Time: 50–60 minutes INGREDIENTS 8–10 large chicken wings 4 medium potatoes, peeled and cut into wedges (not too thick) ¼ cup extra-virgin olive oil, plus extra for drizzling ½ cup freshly squeezed lemon juice 1 tablespoon dried Greek oregano 6 garlic cloves, minced Sea salt and freshly ground black pepper ¼ cup water or chicken stock Optional to garnish: ¼ cup fresh parsley, finely chopped 150 g feta, crumbled (or dairy-free alternative) INSTRUCTIONS Preheat the Oven Preheat the oven to 180°C fan-forced (200°C conventional / 400°F). Line a large baking tray with baking paper. Make the Lemon Garlic Dressing In a bowl, combine the olive oil, lemon juice, garlic, and oregano. Whisk well until fully combined. Assemble the Tray Place the chicken wings and potato wedges onto the prepared tray. Season generously with sea salt and freshly ground black pepper. Pour the lemon garlic dressing over the chicken and potatoes, then massage well to ensure everything is evenly coated. Drizzle with extra olive oil and add the water or stock to the base of the tray. Bake Cover the tray with baking paper or foil and bake for 40 minutes. Remove the cover, rotate the tray for even cooking, and return to the oven for a further 20 minutes, or until the chicken is golden and the potatoes are tender. Serve Serve hot. Garnish with parsley, crumbled feta, and an extra squeeze of lemon juice if desired. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Greek Lemon Garlic Chicken and Potatoes Margaret Pahos @CreateCookShare

If there’s one dish that captures the heart of Greek comfort food, it’s Soutzoukakia - tender, spiced meatballs gently simmered in a cinnamon and cumin-laced tomato sauce. This recipe has been passed down through generations in Greek kitchens, and now, Mum and I have given it a gluten-free twist without losing any of its rich, nostalgic flavour. It’s bold, earthy, and perfect for cooler months — the kind of dish that fills the house with warmth and brings everyone running to the table. Whether served with rice, mashed potatoes, or crusty gluten-free bread, this is Greek home cooking at its most soul-satisfying. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Soutzoukakia Smyrneika (cooked on the stovetop and using cumin as the main spice) Soutzoukakia Smyrneika, also known as Smyrna meatballs, is a dish rich in history and flavour, brought to Greece by refugees from Smyrna (modern-day Izmir) in Asia Minor. Traditionally made with a mix of beef (and sometimes combined with pork), these oblong meatballs are flavoured with garlic, onion, and the all-important spice that defines them - cumin. In our version, Mum and I stay true to the soul of the dish, using pure beef mince and a generous dose of warming spices like cumin, cinnamon, and Greek oregano. We’ve adapted the recipe to be completely gluten-free, using gluten-free bread crumbs and flour, without sacrificing any of the hearty, comforting flavours we grew up with. Simmered in a rich, tomato-based sauce, these meatballs are tender, juicy, aromatic, and deeply satisfying, the kind of meal that brings everyone to the table and always delivers seconds. Whether you serve them with rice, mash, or just a hunk of gluten-free bread, Soutzoukakia is Greek comfort food at its finest. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Watch How to Make Them Helpful Tips for Perfect Soutzoukakia Use fresh garlic and onion  for the best flavour - grating or finely processing them helps the aromatics blend into the mince and keeps the meatballs juicy. Cumin is key!  It’s the signature spice of Soutzoukakia. Start with the recommended amount — too much can overpower the dish, so balance is essential. Gluten-free bread crumbs  made from pulsed gluten-free bread (not packaged crumbs) give the meatballs a light, tender texture. Let them soak into the meat mixture to help everything bind beautifully. Handle the meat gently.  Don’t overmix the mince or the meatballs can become dense. Mix until just combined and shape with damp hands. Lightly flour your meatballs  with gluten-free flour before frying as this helps them hold their shape and gives the sauce something to cling to. Fry, then simmer.  A quick pan-fry in olive oil seals the meatballs before they’re gently simmered in the tomato sauce. This adds depth of flavour and keeps them moist. Let the sauce reduce.  Give it time to thicken and infuse with the spices - the cinnamon, cumin and oregano will mellow and deepen beautifully. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) More Recipes using Beef Mince Chilli Con Carne Rice Bowls Juicy Baked Beef Kafta Moussaka Shepher's Pie Greek Beef Patties (Biftekia) Oven Baked Meatballs and Potatoes in a Tomato Sauce Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce)   Makes 18-20 (approx. 7cm x 3cm) Prep: 20 minutes Cook: 40-45 minutes Serves 6-8   Note: Halve the mixture to serve a family of 4   INGREDIENTS For the Soutzoukakia 1 kg beef mince 1 large onion, grated or finely processed 7 large garlic cloves, minced or finely processed 5 slices gluten-free bread, pulsed in a food processor into crumbs 2 teaspoons dried Greek oregano 1 teaspoon cumin 1 ½ teaspoons sea salt ½ teaspoon pepper 1 cup gluten-free plain flour (for coating) Olive oil (for frying)   For the Sauce 2 x 400 g canned crushed tomatoes 2 heaped tablespoons tomato paste 2 teaspoons dried Greek oregano 2 teaspoons sea salt ½ teaspoon pepper 1 teaspoon cinnamon 3 L boiling water (extra may be needed)   For Thickening (Optional) 1 teaspoon cornflour 2 tablespoons ice-cold water   INSTRUCTIONS 1. Prepare the Soutzoukakia: Pulse the gluten-free bread into fine crumbs using a food processor. Grate the onion and mince the garlic by hand or process them in the food processor. In a large bowl, combine the beef mince, breadcrumbs, onion, garlic, oregano, cumin, salt, and pepper. Mix until well combined. 2. Shape and Coat: Shape portions of the mixture into logs, about 7cm long and 3cm wide. Roll each meatball log in the gluten-free flour, shaking off excess and place them on a tray lined with baking paper. 3. Fry the Soutzoukakia: Heat olive oil in a deep, wide pan over medium-high heat. Lightly fry the meatballs, turning them to cook on three sides for about 2 minutes per side, or until lightly golden then set them aside. 4. Make the Sauce and Simmer: Remove most of the oil from the pan by scooping out with a spoon, leaving about a tablespoon in the pan. Return the meatballs to the pan. Add the crushed tomatoes, tomato paste, oregano, salt, pepper, cinnamon, and boiling water. Stir well. Bring to a boil, then cover and simmer over low heat for 15 minutes. 5. Thicken the Sauce (Optional): Remove or slightly tilt the lid to allow steam to escape. Increase the heat to high and boil for another 10 minutes to reduce the sauce (if there is not enough sauce then you can reduce the boiling time or add another ½ cup of boiling water). (Optional) Mix cornflour with ice-cold water to make a slurry. Stir it into the sauce and boil for another 2 minutes until thickened. 6. To Serve: Enjoy traditionally with STOVE TOP RICE , or with mashed potatoes, or gluten-free bread to soak up the sauce! Have you tried this recipe? Kindly leave a review below or share it with me at @createcookshare on social media   Instagram    Pinterest    Facebook    TikTok   YouTube Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Margaret Pahos @CreateCookShare

Greek Easter Biscuits, also known as KOULOURAKIA, are crispy and crumbly and not too sweet. They’re flavoured with subtle hints of vanilla and orange and are often enjoyed for breakfast with coffee, afternoon tea, or as a snack. They are traditionally made around Easter (but are perfect for any occasion), and though they are traditionally made with eggs and milk, my version is all in one bowl, gluten-free, egg-free, and dairy free which means they are vegan and perfect for Lent. Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Everything about koulourakia can be changeable (yet somehow the flavour remains quite consistent, regardless of the recipe). Traditionally their shape resembles a braid but they are also shaped into an 'S', or even a circle. Some koulourakia are flavoured with orange and vanilla, while others are with anise and ouzo. Milk, butter, and eggs are traditionally added, but often they are made with olive oil during Lent. And of course, some are topped with sesame seeds, while others are plain with an egg wash on top. Whatever version of koulourakia you eat, these biscuits are borderline addictive! Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies I have fond memories of making hundreds of them as a young girl with my mum every Easter. The house would fill with the smell of warm flavours, trays of koulourakia would be lined up waiting for the previous batch to be baked and then mum would fill containers with the baked biscuits in anticipation to hand out to every family that would visit during the lead-up to Easter. For the first time, I am so happy to share my gluten-free, dairy-free and egg-free version of my mum's olive oil koulourakia. These are not the traditional recipe she makes as that recipe includes butter, milk and eggs, but this is her Lenten recipe. I'm positive you will love them as much as we do and find yourself baking them all year round. Watch How To Make It IMPORTANT TO READ: ABOUT GLUTEN-FREE FLOUR Gluten-Free Flours, Weighing and "Feeling" the Dough Unfortunately, one gluten-free flour can vary quite a bit from another gluten-free flour based on its ingredients. For this reason, I recommend using a digital scale to measure the ingredients and then paying attention to how the dough feels once all ingredients have been combined. The dough should be soft, pliable and not too sticky or too dry. A sticky dough will not allow you to roll the dough between the palms of your hands and a dry dough will be crumbly, creating a dry cookie. Add one tablespoon of flour at a time if the dough is too sticky and more flour is needed. If the dough is too dry, then add only half a teaspoon of olive oil at a time until the desired consistency is reached. Do not overwork the dough as this will create a tougher cookie as well. Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies In this recipe, I have purposely used White Wings Gluten Free Self Raising Flour as it is a flour that is available in all states and in all supermarkets in Australia. It is not my first choice, but I used this purposefully, as I know everyone has access to it. Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Other Easter Recipes Ideas Easter Greek Lamb Roast Cheese Pie (Alevropita) Greek Salad Salt Cod Fritters (Palm Sunday Meal) PastryLess Spanakopita Hot Cross Bun Cake Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Gluten Free Koulourakia with Olive Oil Greek Easter Biscuits (Gluten Free and Dairy Free) Recipe updates 2025 Makes approximately 24-28 INGREDIENTS 350g + self-raising flour sifted (gluten-free) 120g almond flour 130g caster sugar (superfine white sugar) 120ml freshly squeezed orange juice, with pulp 80ml extra virgin olive oil 1 teaspoon vanilla extract 1/2 cup sesame seeds INSTRUCTIONS 1.Oven: Preheat your oven to 160°C for fan-forced or 180°C for conventional ovens (350°F) and line two baking trays with baking paper. 2.Combine ingredients: In  a large mixing bowl, whisk together extra virgin olive oil, freshly squeezed orange juice, vanilla extract, and caster sugar until well combined and then add the almond flour, and self-raising flour (begin with 350g) to the bowl. Using a rubber spatula, thoroughly combine the wet and dry ingredients, ensuring to scrape the sides and bottom of the bowl to incorporate everything evenly. 3. Kneading the dough: Once combined, gently knead the mixture for about a minute until it forms a soft and pliable dough that isn't too sticky (view video). If the dough is too sticky, gradually add flour, a tablespoon at a time, until desired consistency is achieved. Avoid over-drying the dough, as it will affect the texture of the koulourakia once baked and turn out too dry or floury). 4. Shaping Instructions: Divide the dough into portions of about 30g each, shaping them into balls of uniform size. Roll each ball between your hands to form a smooth ball and place them on the prepared baking trays. Take one ball at a time and roll it into a rope about 10cm long and 1.5cm wide. Fold the rope in half to form a 'U' shape, then twist the two halves together from the top to create a twisted braid shape. Place the shaped dough onto the baking tray, about 3cm apart. If the dough feels too sticky to roll on the bench, shape it first into a short, thick log. Roll this log gently in the sesame seeds to coat - this will reduce sticking and make it easier to handle . Transfer to the bench and continue rolling into a rope approximately 10 cm long. Optional: To coat the koulourakia with sesame seeds, sprinkle some sesame seeds on your working surface and roll the dough ropes over them to adhere. While you have the option to brush the koulourakia with egg wash, personally, I prefer to bake them without it. 5. Baking: Bake the koulourakia for 12 minutes, then rotate the trays between the top and bottom racks for even baking, and bake for another 12 minutes. Once baked, turn off the oven and allow the koulourakia to sit inside with the oven door partially open for 10 minutes. This step ensures a crunchy and harder texture. Once done, remove the koulourakia from the oven and allow them to cool down. Note 1:  It is optional to add half a teaspoon cinnamon as it enhances the flavour and I highly recommend it! Note 2: Since gluten-free flours behave differently and can be temperamental, you may need to add an extra tablespoon or two while kneading to achieve a dough consistency that’s smooth and not too sticky. Sometimes adding a little more fat like olive oil can also help with stickiness. Note 3: Make sure your hands are clean and lightly damp when rolling out the koulourakia dough, as this helps prevent sticking; halfway through, wash and lightly dry your hands again before continuing with the remaining dough. However, if the dough is sticky, lightly flour your hands with a little of the flour—just enough to handle it, not too much. Note 4: Store gluten-free koulourakia in an airtight container for up to 2 weeks. Depending on the brand of self-raising flour used, they may slightly change in texture over time. 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   Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Recipe and Photography Margaret Pahos for @CreateCookShare

Spanakorizo (Greek Spinach Rice) is a classic Greek one-pot meal made with tender spinach, fresh herbs, fluffy rice, and plenty of lemon. Creamy without cream and full of bright Mediterranean flavour, it’s a fast, nourishing recipe that’s ready in around 30 minutes. Serve it as a vegetarian main or an easy Greek side dish, finished with crumbled feta for extra richness. Greek Spinach Rice with Feta (Spanakorizo) The Story Behind the Recipe Spanakorizo – Greek Spinach Rice – was a staple in our home growing up, especially on busy evenings. My mum, a dedicated seamstress who spent countless hours at her sewing machine, would whip this up after work because it was fast, healthy, and packed with nutrition. As kids, we’d roll our eyes at the sight of it, but it always hit the table. Funny how things change – as an adult, I find myself making it all the time and loving every bite. While my mum kept it simple, feta was never part of the original. That’s a little indulgence we’ve added to make it our own. The feta transforms the dish, giving it the indulgent, familiar flavour of spanakopita without the fuss of making a pie. Watch How to Make It Greek Spinach Rice with Feta (Spanakorizo) Tips for Perfect Spanakorizo Use Fresh Spinach : Opt for fresh spinach over frozen for the best texture and flavour. Wash thoroughly to remove any grit. Choose the Right Rice : Basmati rice works beautifully for this recipe due to its light, fluffy texture. Make sure to rinse it well to remove excess starch. Warm Your Stock : Using hot vegetable stock or chicken broth helps the rice cook evenly and absorb flavour more efficiently. Don’t Over-Stir : Once the rice and liquid are added, avoid stirring during cooking to prevent it from turning mushy. Rest the Rice : After cooking, let the dish rest, covered, for a few minutes. This allows the rice to fully absorb the flavours and steam to finish the cooking process. Add Lemon and Feta Last : A drizzle of fresh lemon juice and crumbled feta just before serving brightens the dish and adds a creamy, tangy finish. Make It Your Own : Feel free to customize! Add a handful of chopped green onions or a sprinkle of red chili flakes for extra flavor. Serve Hot or Cold : While delicious warm, Spanakorizo is equally good served at room temperature or chilled, making it perfect for meal prep or picnics. Pair It Up : Serve as a main dish with a side of crusty bread and olives, or enjoy it as a side to grilled chicken, fish, or lamb. Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or water to bring it back to life. English Spinach (Australian) Meal Prep Tips for Spanakorizo Make Ahead : Spanakorizo is perfect for meal prep because it stores well and tastes even better the next day as the flavours meld. Double the Batch : Cook a larger portion to save time later. It can be divided into individual servings for lunches or dinners throughout the week. Greek Spinach Rice with Feta (Spanakorizo) What to Serve with Spanakorizo Roasted Lamb Pieces in a Pocket Roasted Boneless Leg of Lamb Juicy Beef Kafta Lemon Garlic Chicken One-Pan Lamb Cutlets Halloumi Greek Spinach Rice with Feta (Spanakorizo) Greek Spinach Rice with Feta (Spanakorizo) Serves 2-3 as a main Prep: 10 minutes Cook: 20 minutes INGREDIENTS Spanakorizo: 1 large brown onion, diced 1 leek, outer leaves removed, quartered lengthwise and finely chopped 1 bunch (300g) English spinach, washed and roughly chopped ¼ cup fresh dill, finely chopped ¼ cup parsley, finely chopped ¼ cup extra virgin olive oil 1 cup basmati rice, rinsed (or long grain) 2 ½ cups vegetable stock or water, heated sea salt to taste and freshly ground black pepper Garnish: Extra virgin olive oil Fresh lemon juice Feta cheese, crumbled (approx. 150g) - vegan or dairy free alternative is optional INSTRUCTIONS Sauté the Aromatics:  In a large pot, heat the olive oil over medium heat. Add the onion and leek, and sauté until softened and translucent, about 3-4 minutes. Wilt the Spinach:  Add the spinach to the pot and cook for a few minutes until wilted, stirring occasionally to combine with the onion and leek. Add Rice and Seasonings:  Stir in the rice, parsley, dill, salt, and pepper. Pour in the hot vegetable stock or water and stir well to combine. Cook Without Stirring: Reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes, or until most of the liquid is absorbed. Avoid stirring during this time, as it will help the rice cook evenly. Rest and Fluff:  Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Serve and Garnish:  Before serving, add an extra drizzle of olive oil, a very good squeeze of fresh lemon juice and spread the crumbled feta. Divide and serve in shallow bowls. Enjoy hot, at room temperature or even cold out of the fridge. This dish can be enjoyed as a main meal or as a flavourful side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Greek Spinach Rice with Feta (Spanakorizo) Margaret Pahos @CreateCookShare