These mini cakes are the perfect addition to any brunch menu, afternoon tea, light snack, or a fun dessert platter. They’re full of flavour, the perfect texture, simple to make, and fun to eat. I have been told by family and friends that these are the best friands they have ever tried and now it's your turn to enjoy them too! Helpful Tips INGREDIENTS AND VARIATIONS Self-Raising Flour: as I am using gluten-free flour, I highly recommend using gluten-free self-raising flour. This is because it gives the friands a more fluffy texture. In saying this, if you choose to swap this for traditional flour, you can use plain flour instead. Egg Whites: egg whites are used in this recipe as the rising agent. They need to be white and frothy before adding to the remaining ingredients and this can be achieved with a simple fork, however, if you prefer, you can use a whisk or an electric handheld whisk. Blueberries: you can use frozen blueberries for this recipe, or if you prefer, you can swap them for raspberries instead. HOW TO MAKE THIS RECIPE This recipe has 5 basic steps: Melt the butter and allow it to cool. Crush the pistachios. Whisk the egg whites. Bring all the ingredients together. Bake. Watch How to Make It Create a Dessert Grazing Board Adding these friands to a dessert grazing board was the reason I created this recipe. It's always a nice touch to add something you've made from scratch, along with other delicious treats. There are a few simple steps I follow when creating a lovely Dessert Grazing Board. Choose a board based on the number of people you will be serving and the variety of dessert options you want to add. I have used a marble board which keeps a cooler temperature for the fruit and chocolate added. Here is the link to the one I purchased https://www.house.com.au/product/alex-liddy-slate-~-co-rectangular-marble-serving-board-with-handles-50-x-30cm A variety of sweets and fruit is always a good idea as you cater to more people and food preferences. When placing items onto the board, begin with the centerpiece or largest ingredient. Here I have used the large egg filled with candy-coated eggs. It does not necessarily have to be in the center but placing it first means you arrange everything around it or use it as a starting point. Add colour! As so many desserts lack colour, here is where fruit can make your dessert board look vibrant and fresh. Strawberries, grapes, kiwi fruit, and passionfruit are some of my favorites to add. Watch How to Create an Easter Dessert Grazing Board Other Dessert Recipes Easter Nest Mini Cheesecakes https://www.createcookshare.com/single-post/easter-nest-mini-cheesecakes Hot Cross Buns Pudding with Lemon Curd and Raspberries https://www.createcookshare.com/single-post/hot-cross-buns-pudding-with-raspberries-and-lemon-curd Cinnamon Baked Pears https://www.createcookshare.com/single-post/cinnamon-baked-pears Vasilopita Cake https://www.createcookshare.com/single-post/vasilopita-new-years-day-cake 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 Blueberry and Pistachio Friands Makes 12 large friands Prep 10 Cook 30 INGREDIENTS: 100g self-raising flour, gluten free, sifted 120g pistachio nuts 200g almond flour 200g icing sugar 130g blueberries 300g salted butter (or dairy free butter) 7 egg whites, whisked METHOD: 1. Preheat the oven to 160C fan-forced. 2. Melt the butter. Remove from the heat and allow to cool slightly. Grease the tins very well with the butter. 3. In a food processor, pulse the pistachios until they resemble coarse crumbs. 4. Add to a large mixing bowl the pistachios, almond flour, flour, and icing sugar (set aside a tablespoon of pistachios to sprinkle over the top). Combine well, then add the butter and mix well again. 5. In a separate bowl add the egg whites and using a fork, whisk until frothy. Add to the mixture and combine a third time. 6. Pour the friand mixture into the tins and equally divide the blueberries, gently pushing into the mixture, then sprinkle the remaining pistachios over each friand. 7. Bake for 30 minutes or until a skewer comes out clean. Allow sitting in the tin for 5 minutes before removing and placing it onto a wire rack. 8. Serve warm or at room temperature. After day 2, store in an air-tight container in the refrigerator. Optional to sprinkle with icing sugar. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram or TikTok! #glutenfreefriands #glutenfreebaking #glutenfreecake

My tried and true Chicken and Pork Seasoning© creates the most amazingly delicious meals and works well with baked, fried, and even barbecued chicken or pork recipes. You can create this anytime with a handful of everyday spices and store it in an air-tight jar to have on hand! Spice up any chicken or pork recipe with my homemade seasoning. It's a no brainer way to add loads of flavour and colour as well as sustain the flavour of the meat. Helpful Tips WAYS TO COOK CHICKEN OR PORK Pan Frying: If you are pan-frying your meat, season just before cooking or allow it to marinate for 2-3 hours. Once cooked, allow the meat to rest. In the meantime, melt a couple of tablespoons of butter in the same pan the meat was cooked in. This will give you a flavoured butter sauce for the meat or even your vegetables! BBQ: Whether you use a charcoal BBQ, gas BBQ, spit roaster or BBQ rotisserie, this marinade will tenderise the meat to perfection! Season and allow to marinate for a minimum of 4 hours and cook as you normally would. The combination of ingredients brings out the flavour of the meat and creates a smoky flavoured crust. Roast: My chicken and pork seasoning creates a spicy and smokey flavour when it is used to roast. Imagine a Mediterranean flavoured charcoal chicken; full flavoured and irresistible. Sheet Pan / Tray Bake: I am known for loving a one tray bake meal and this seasoning is a winner when it comes to traybakes. Simply add chicken or pork with potatoes, onions, and carrots and season everything. Drizzle plenty of olive oil and / or butter and bake! HOW MUCH DO I USE OF THE SEASONING? I usually recommend 2 tablespoons for a medium roast chicken or 1 teaspoon for a 200g fillet. Too much is never enough so add more if you like! Watch How to Make It What goes into this Seasoning All-natural, no sugar added and no anti-caking agents are used in this seasoning. All the spices are commonly found in any household pantry, with the exception of one! Sea Salt Pepper Oregano Garlic Onion Paprika Cayenne Black Sesame Seeds and Orange Peel This should fill a 250g jar. Please make sure it is airtight! Due to no anti-caking agents, if the seasoning clumps together over time, simply shake or scrape with a fork. THE SECRET INGREDIENT When we travelled to Hawaii, I noticed a couple of the spice blends that I loved, shared something in common; orange peel. Orange Peel Granules is the citrus flavour I've added that packs a punch of flavour and makes this chicken and pork seasoning a winning formula! As the highest concentration of oil is found in the orange peel, orange peel granules are strong in flavour. In addition, orange peel adds loads of nutritional value to your meal as it contains Vitamin C, potassium and calcium. It is also known for its dietary fibre and aids in digestion. But most importantly, any citrus is known to tenderise the meat and make it less chewy. I have found the best flavour comes from grinding the orange granules myself rather than purchasing ground orange peel. I tend to grind about 1/4 cup at a time and store it in an airtight container. I do this using my NutriBullet or a small food processor. However, this step is not essential. If you prefer, you can purchase ready-made ground orange peel (just make sure it is the only ingredient on the label and no fillers are added). CAN I SUBSTITUTE ANY OF THESE SPICES? You will all be disappointed when I say this but - NO. It took me a while to create this and every time I tried to leave out the onion powder or the cayenne pepper, it just wasn't the same. I suggest to get the full flavour, you use the exact ingrendients. Other Chicken or Pork Recipes Pork Roast with Apple Sauce and Dutch Carrots https://www.createcookshare.com/single-post/2018/10/26/pork-roast-with-apple-sauce-and-dutch-carrots Easy Spiced Pulled Pork with Cabbage and Apple Slaw https://www.createcookshare.com/single-post/2019/05/21/easy-spiced-pulled-pork-with-red-cabbage-and-apple-slaw Lemon and Oregano Chicken https://www.createcookshare.com/single-post/lemon-oregano-chicken Stuffed Chicken with Spinach and Feta https://www.createcookshare.com/single-post/2019/07/29/stuffed-chicken-with-spinach-and-feta Rustic Chicken Casserole https://www.createcookshare.com/single-post/rustic-chicken-casserole Chicken and Haloumi Tray Bake https://www.createcookshare.com/single-post/chicken-and-haloumi-tray-bake The BEST Chicken and Pork Seasoning © Makes approx. 200g 3 tablespoons sea salt 2 tablespoons dried oregano 2 tablespoons orange peel, ground 2 tablespoons black sesame seeds 1 tablespoon ground pepper 2 teaspoons ground garlic 2 teaspoons onion powder 2 teaspoons paprika ½ teaspoon cayenne pepper Stir to combine all spices and store in an air-tight jar for up to 6 months. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram or TikTok! #chickenseasoning #porkseasoning #glutenfreeseasoning

This Yoghurt Braised Chicken with Chickpea Salad is a mild dish made rich with the addition of spices like cumin, turmeric, coriander, and paprika, and cooked in a flavourful yoghurt sauce. It is served with a fresh chickpea salad and fresh Lebanese bread. I'm always attracted to chicken dinners as they are convenient, light, and a crowd-pleaser. I was initially hesitant with serving this meal to my children as I thought they may not appreciate the flavours but once they took the first bite I saw them grabbing the Lebanese bread and scooping up the sauce with the chickpeas, and I knew it was a winner. Helpful Tips INGREDIENTS AND VARIATIONS Chicken - I love using drumsticks with this recipe. There is something delicious about taking the meat off the bone when the chicken has been cooked in a thick creamy sauce like this, however in saying this, you can definitely use chicken thigh pieces. I initially created this recipe for an Australian chicken company called The Bare Bird. It is by far the best chicken we have ever eaten. So many have tried this brand from my suggestion and have agreed wholeheartedly. I am not paid to write this - it truly is tender and fresh. Best of all the chickens are free-range and antibiotic-free which is so much healthier for us too. Seasoning - I have been a little conservative with the spices so it can appeal to everyone's palette, however, if you love middle eastern flavours please feel free to increase the spices. Feel free to adapt the recipe to your own taste and what you prefer. Chickpea Salad - My daughter loves chickpeas and this recipe goes really well with it, however, there is no harm in using a different type of bean if you are not a lover of chickpeas. Dairy-Free / Yoghurt - Make this meal dairy-free by substituting it with vegan options. You will also notice that the yogurt will look curdled when cooking – this is normal. THE BEST WAY TO EAT THIS MEAL Slice the Lebanese bread in half and spread some garlic yogurt sauce onto it. Then top it with a few chunks of chicken, a couple of tablespoons of chickpea salad, and a drizzle of the chicken sauce. Roll up and enjoy! HOW TO MAKE THIS RECIPE There are 3 parts to this recipe but all are very simple and easy. Lightly fry the chicken, then add the remaining chicken ingredients and cook. Combine the garlic yoghurt sauce ingredients. Combine the chickpea salad ingredients. Bring it all together! Watch How To Make It Other Chicken Recipes Satay Chicken with Manuka Honey https://www.createcookshare.com/single-post/satay-chicken-with-manuka-honey-and-jasmine-rice Chicken and Halloumi Tray Bake https://www.createcookshare.com/single-post/chicken-and-haloumi-tray-bake Easy Chicken Curry Soup https://www.createcookshare.com/single-post/easy-chicken-curry-soup Chicken Provençal with Olives and Artichokes https://www.createcookshare.com/single-post/chicken-proven%C3%A7al-with-olives-and-artichokes Lemon Oregano Chicken https://www.createcookshare.com/single-post/lemon-oregano-chicken Persian Chicken with Pomegranate and Walnuts https://www.createcookshare.com/single-post/persian-chicken-with-pomegranate-and-walnuts 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 Yoghurt Braised Chicken with Chickpea Salad Serves 4 Prep Time: 20 minutes Cooking Time: 1 hour INGREDIENTS Chicken: 8 chicken drumsticks, pat dried (I use The Bare Bird) 500ml chicken stock/ broth 200g Natural yoghurt or dairy-free yoghurt 3 tablespoons olive oil 4 garlic cloves, finely grated 3cm piece ginger, peeled and finely grated 1 teaspoon ground cumin 1 teaspoon ground turmeric 1.5 teaspoons ground coriander ½ teaspoon sweet paprika Generous amount of sea salt and freshly ground pepper Lemon Wedges Chickpea Salad: 400g can organic chickpeas 1 cup mint and parsley, finely chopped 2-3 tablespoons olive oil Sea salt and pepper Garlic Yoghurt Sauce: 500g Greek yoghurt or dairy-free Greek Yoghurt 4 garlic cloves, minced Zest of 1 whole large lemon Sea salt and pepper To Serve: 1 red onion, finely sliced Lebanese bread (gluten-free Lebanese Bread is offered by Old Time Bakery and available in most supermarkets - otherwise traditional bread or homemade naan can also work) METHOD: 1. Generously season the chicken drumsticks with sea salt and pepper. In a wide-based pot, fry chicken on all sides until golden. 2. Add to the chicken, the garlic, ginger, cumin, turmeric, coriander, and paprika and stir for a further minute until the spices are fragrant, then add the yogurt. Stir to combine well and season with sea salt and pepper. 3. Pour in the chicken stock – enough that the chicken is mostly submerged. Bring to boil and then reduce heat to a simmer and cook for 1 hour, with lid half covering the pot. The yoghurt will look curdled when cooking – this is normal. Stir once half way through and turn over the chicken drumsticks. 4. In the meantime, make the garlic yogurt sauce by adding to a bowl the ingredients. Mix to combine well, cover, and refrigerate until needed. 5. Drain the chickpeas, and combine them with herbs, olive oil, and seasoning. Set aside. 6. Divide garlic yoghurt sauce between 4 plates, top with the chicken, and drizzle over some of the braising sauce. Finally, scatter a few tablespoons of the chickpea salad over the chicken and yogurt and serve with wedges of lemon, slices of onion, and Lebanese bread. Suggestion: Slice Lebanese bread in half and spread some garlic yoghurt sauce onto it. Then top it with a few chunks of chicken, a couple of tablespoons of chickpea salad, and a drizzle of the chicken sauce. Roll up and enjoy. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram or TikTok! #chickenrecipes #yogurtbraisedchicken #glutenfreechickenrecipes #chickpeasalad

Create Cook Share this easy paella-inspired recipe that delivers all the flavours you love without the fuss. While it’s not a traditional Spanish paella, it’s loaded with fresh seafood, juicy chicken, smoky chorizo and arborio rice infused with saffron for that beautiful golden colour and flavour. Perfect for feeding a crowd, it makes a stunning centrepiece for your next dinner party or family gathering. Easy Paella with Orange and Olive Salad Who else fights over the golden, caramelised bits of rice stuck to the bottom of the pan? You know the ones - crispy, packed with flavour and always the first thing to disappear. They're easily my favourite part of any paella, and this easy paella-inspired recipe delivers plenty of them. While it's not a traditional Spanish paella, it captures all the flavours we love in a simpler, more approachable way. Loaded with fresh seafood, juicy chicken, smoky chorizo and saffron-infused arborio rice, it's a colourful, crowd-pleasing dish that's perfect for entertaining. Bring it straight to the table and let everyone dig in, it's guaranteed to be the star of the meal. To balance the rich, savoury flavours of the paella, I love serving it with my Orange and Olive Salad. Light, fresh and bursting with vibrant flavours, it comes together in just 10 minutes and pairs beautifully with seafood, rice dishes, grilled meats and pasta. The combination of sweet oranges, salty olives and crisp fennel is what makes this salad so special. Everything is tossed in a simple dressing of extra virgin olive oil, red wine vinegar and a drizzle of honey for the perfect balance of sweet and tangy. For an extra burst of freshness, I like to finish it with a little orange zest, but honestly, it's absolutely delicious either way. Easy Paella with Orange and Olive Salad Helpful Tips SPECIAL INGREDIENTS REQUIRED: Paella Bomba Rice is the most sought-after for paella. However, if you can't find Bomba Rice then the second best is Arborio Rice which is a short Italian Rice. It has a creamy chewy texture due to its higher amylopectin (one of two components in its starch) content. The rice in paella is cooked uncovered - this is a specific cooking technique for a paella. Saffron Threads: Saffron is one of the most expensive spices. You will find it in either threads or powder form. The saffron threads are the whole stigma from the saffron crocus, while saffron powder has been gently dried and ground. You can not just add the saffron threads to a meal - they need to be activated to release their flavour and colour - hence why we add them during the cooking process rather than at the end. Good quality saffron will give a sweet, earthy, and floral taste to your paella so make sure you purchase from a reputable company as there are cheap imitations that can make the paella taste bitter and metallic. HOW TO MAKE A PAELLA Paella is made in only 5 simple steps: Fry off the onion, garlic, capsicum, and chorizo. Add the tomatoes and spices. Add the chicken, rice, and stock. Allow cooking. Do not combine or stir from this point onwards. Add the seafood and allow to cook further and rest before serving. Easy Paella with Orange and Olive Salad Frequently Asked Questions What Pan Should You Use? The best pan for making paella is a traditional paella pan. These pans are wide and shallow, allowing the rice to cook in an even layer with maximum contact with the heat. This helps the liquid absorb and evaporate evenly, creating the delicious golden, caramelised crust on the bottom of the pan that paella is famous for. I personally own two types of paella pans: a smaller enamel steel pan and a larger polished steel paella pan. Both work beautifully and produce excellent results. For this recipe, I used my larger paella pan, which is perfect for feeding a crowd. Don't Stir the Rice Unlike risotto, paella should not be creamy. Once you've added the stock and given everything a single stir to distribute the ingredients evenly, resist the temptation to stir again. Stirring releases the starches from the rice, creating a creamy texture. For paella, we want the grains to remain separate and fluffy while allowing a beautiful golden crust to develop on the bottom of the pan. Leaving the rice undisturbed is one of the secrets to achieving that authentic paella-style finish. Easy Paella with Orange and Olive Salad HOW TO SERVE A PAELLA My favourite way to serve a paella is to place it in the centre of the table for everyone to dig in, alongside a salad, drinks and (this is controversial now....) some buffalo mozzarella. I think I may have just caused chaos in Spain by writing that! But yes, I absolutely love some shredded pieces of buffalo mozzarella on the side of my paella. Now, this is NOT traditional but all I can say is give it a try before you judge it. BRINGING IT TOGETHER While the paella is simmering, prepare the salad. By the time the rice cooks (takes around 15 minutes) you will have the salad and dressing ready. Place onto the dining table alongside any other tapas you want to add and all that needs to be done is complete the paella. If organised with your ingredients, you can have this Easy Paella and Orange and Olive Salad ready in no time at all. How to Make my Easy Inspired Paella How to Make my Orange and Olive Salad 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 Easy Paella with Orange and Olive Salad Easy Paella Serves 8 for 42cm size paella pan (halve the recipe for smaller pan) Prep 20 | Cook 40 INGREDIENTS 3 cups Arborio Rice 8 cups chicken broth / stock, heated 250g chorizo, sliced 5mm thick 3 chicken thigh fillets, sliced 1cm 16 prawns, peeled with heads and tails intact 16 calamari rings 3 roma tomatoes, diced (or 400g diced tomatoes canned) 1 large red capsicum, diced 1 cup green peas 2 brown onions, diced 6 garlic cloves, chopped ¼ cup extra virgin olive oil ½ cup parsley, finely chopped 1 teaspoon saffron threads 1.5 teaspoons paprika Juice and Zest of 1 lemon Generous amount of salt and pepper INSTRUCTIONS 1. Add EVOO, onion, garlic, capsicum and chorizo and cook until onion is translucent. 2. Add tomatoes, paprika, saffron and cook for 3 minutes stirring occasionally. 3. Add the chicken and cook for 3 minutes then add the rice and heated chicken stock. Season generously and stir making sure the rice is evenly distributed and in an even layer. 4. Bring to boil, reduce heat to low and cook for 15 minutes. 5. Nestle into the rice the calamari and prawns and sprinkle the peas over the top. Cook for 2 minutes and then turn over the prawns and calamari and cook a further 2 minutes. 6. Turn off heat, cover with foil and allow to sit for 5 minutes. 7. Garnish with lemon zest, lemon juice and fresh parsley. Serve immediately Orange and Olive Salad Serves 6-8 as a side Prep 10 INGREDIENTS Salad: 1 head red oak lettuce 100g baby rocket 1 fennel bulb, thinly sliced 2 tablespoons flaked almonds 2 oranges, peeled, cut in half and sliced ¾ cup mixed olives, kalamata and green Dressing: ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 heaped tablespoon honey Salt and pepper INSTRUCTIONS 1. Place lettuce, rocket and fennel into a serving bowl. Drizzle half of the dressing over and toss to evenly coat. 2. Add the olives, oranges and almonds and remaining dressing and toss again to combine. Serve immediately. Easy Paella with Orange and Olive Salad