Fourtalia is a traditional Greek omelette made with golden potatoes, pork sausage, eggs, fresh mint, and Greek cheese. Originating from the Cycladic island of Andros, this hearty gluten-free potato and sausage omelette is an easy one-pan meal perfect for breakfast, lunch, or dinner. Fourtalia (Φουρτάλια) - Greek Potato, Sausage & Egg Omelette Fourtalia (Φουρτάλια) - Greek Potato, Sausage & Egg Omelette is a traditional dish from the Greek island of Andros in the Cyclades, known for its rustic combination of sausage, potatoes, eggs, mint and hard cheese. Traditionally cooked in rendered pork fat, or glyna, it is hearty, simple and full of flavour. My version uses gluten-free pork and fennel sausages and extra virgin olive oil, making it easy to recreate in Australia while staying true to the character of the original. Where Does the Name Fourtalia Come From? The exact origin of the word Fourtalia (Φουρτάλια) isn’t completely certain, but its unusual name is thought to reflect the centuries of Italian and Venetian influence throughout the Cyclades. One theory links it to the Italian words frustare or frusta, referring to whisking or beating — a fitting connection for a dish based around beaten eggs. Other theories suggest links to Italian or Catholic influences on the islands. Whatever its exact origin, Fourtalia has become firmly associated with the traditional cooking of Andros and Tinos and remains one of the region’s most distinctive dishes. Watch How to Make Fourtalia A few ingredient notes for this Fourtalia (Φουρτάλια), Greek Potato, Sausage & Egg Omelette Pork and fennel sausages Traditional Andros sausages are often flavoured with anise. A good-quality pork and fennel sausage is an excellent substitute and gives the Fourtalia that same aromatic flavour. Fresh mint Traditionally in Greece, Fourtalia is made with dýosmos (spearmint). I use fresh mint here because it’s easy to find in Australia and gives the dish that same beautiful freshness, balancing the richness of the sausage, eggs and cheese. If you can easily get fresh spearmint, even better. Greek cheese Kefalograviera, Graviera or Kefalotyri all work beautifully. You want a firm, salty Greek cheese that can be finely grated through the egg mixture and over the top before serving. If you can not find these Greek cheeses, then the next best option is Pecorino Romano. Potatoes Slice the potatoes thinly and evenly so they cook through before the eggs are added. Fourtalia (Φουρτάλια) - Greek Potato, Sausage & Egg Omelette Tips for the best Fourtalia Cook the sausage first. Browning the sausage first releases its flavourful oils into the pan, which then become the base for cooking the potatoes. Make sure the potatoes are tender before adding the eggs. Once the egg mixture is added, the potatoes will only cook a little further, so they should already be soft and lightly golden. Keep the heat low once the eggs go in. Cover the pan and cook gently until the top is just set. This gives you tender eggs without over-browning the base. No flipping required. Traditionally, Fourtalia was often flipped so it could brown on both sides. For this version, I simply cover the pan and cook it gently until the top is set, then finish it with freshly grated Greek cheese and oregano. It’s an easier method and the way my family loves to enjoy it. Other Egg Recipes you'll LOVE Pesto Bacon and Egg Burgers Soy Steamed Eggs Eggs in a Bagel Hole Perfect Poached Eggs Nacho Bacon and Eggs Ratatouille Shakshuka Baked Mexican Frittata PastryLess Spanakopita ... or simply enter EGG in the search bar! Fourtalia (Φουρτάλια) - Greek Potato, Sausage & Egg Omelette Fourtalia (Φουρτάλια) - Greek Potato, Sausage & Egg Omelette Preparation: 10 minutes | Cooking: 30 minutes | Serves: 3-4 INGREDIENTS 2 tablespoons extra virgin olive oil 500g (2 large) potatoes, peeled, quartered and thinly sliced 400 g pork and fennel sausages, gluten-free 6 eggs 3 tablespoons water ½ cup finely chopped fresh mint (or spearmint) 100g (1 cup) finely grated Kefalograviera, Graviera or Kefalotyri ½ teaspoon Greek oregano Salt and pepper, to taste INSTRUCTIONS 1. Cook the Sausage Heat 1 tablespoon of the olive oil in a large non-stick frying pan over medium heat. Using kitchen scissors, cut the sausages into 1 cm thick rounds and cook for 2 minutes per side, until browned and cooked through. Transfer the sausages to a plate, leaving any flavourful oil in the pan. 2. Cook the Potatoes Add the remaining olive oil to the pan. Add the sliced potatoes and cook over medium heat for 10 minutes, turning occasionally, until tender and lightly golden. The potatoes should be cooked through before adding the eggs, as they will only cook a little more once the omelette is assembled. 3. Prepare the Egg Mixture Meanwhile, whisk together the eggs, water, mint, ¾ of the cheese, salt and pepper until well combined. 4. Assemble the Fourtalia Return the cooked sausage to the pan and distribute it evenly among the potatoes. Pour the egg mixture over the potatoes and sausage, gently shaking the pan so the egg settles evenly around the filling. 5. Cook the Fourtalia Reduce the heat to low, cover the pan and cook for about 10 minutes, or until the base is golden and the top is just set. Traditionally, Fourtalia was often flipped to brown both sides, but I prefer to cook it gently under the lid and finish it with freshly grated Greek cheese. It’s simple, delicious and has become a family favourite. 6. Serve Slide the Fourtalia out of the pan and onto a serving plate, then allow it to rest for a few minutes. Grate the remaining Greek cheese over the top and sprinkle with dried Greek oregano before slicing into wedges. Serve warm or at room temperature with a Greek salad, crusty gluten-free bread or simply olives. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Fourtalia (Φουρτάλια) - Greek Potato, Sausage & Egg Omelette Margaret Pahos @CreateCookShare

Cooking white rice on the stovetop is far easier than most people think, and no rice cooker is required. With the right method, you’ll achieve perfectly cooked grains every time with a natural separated finish: light, and delicious, ready to accompany almost any meal. This simple technique works beautifully with Basmati rice, Jasmine rice, and long-grain white rice, helping you say goodbye to gummy or overcooked rice once and for all. Stovetop White Rice SHOULD YOU RINSE THE RICE? In Australia, we are quite fortunate that most Australian packaged rice is clean and well processed, meaning rinsing is not always necessary. Many cooks rinse rice to remove excess surface starch and impurities. If you do choose to rinse your rice (which I do suggest), the water ratio must be adjusted, as the grains absorb moisture during washing. Rice-to-water ratios: • Unrinsed rice: 1 cup rice to 2½ cups water • Rinsed rice: 1 cup rice to 2 cups water Serve rice with... Takeout Thai Basil Chicken Lemon and Garlic Butter Fish Roasted Boneless Leg of Lamb Satay Chicken with Manuka Honey Stuffed Baked Chicken Breast Honey Garlic Lamb with Pickled Cucumber Greek Lemon and Oregano Chicken Stovetop White Rice Stovetop White Rice Both rinsed and unrinsed methods are included below so you can cook either way confidently, however i personally prefer to rinse my rice or even soak for 30 minutes. This method works for basmati rice, jasmine rice, and long-grain white rice. Serves 3 | Cook 20 minutes INGREDIENTS 1½ cups basmati rice, jasmine rice, or long-grain white rice Boiling water (see ratios below) 1 heaped teaspoon sea salt WATER RATIOS Unrinsed rice (Australian rice): 1 cup rice to 2½ cups water Rinsed rice: 1 cup rice to 2 cups water INSTRUCTIONS Prepare the rice Place the rice in a bowl and cover with water. Allow it to soak for 5 minutes so any impurities rise to the surface. Drain, then transfer to a sieve and rinse under cold running water until the water runs clear. Begin cooking Place the rice into a 18cm saucepan with the salt. Carefully pour in the correct amount of boiling water according to your chosen ratio and bring to a rapid boil over high heat. Boil uncovered Stir once, then boil uncovered for 5–6 minutes. Cooking time may vary slightly depending on stovetop strength. Continue cooking until most of the liquid has been absorbed and the surface of the rice looks bubbly with steam holes and slightly dry. Steam the rice Cover tightly with a lid, then turn the heat off completely, and leave undisturbed for 15 minutes. Do not lift the lid - the trapped steam finishes cooking the rice. Fluff and serve Remove the lid and gently fluff the rice using a fork or rice paddle to separate the grains before serving. Fluffing the rice immediately after cooking releases excess steam and helps keep the grains light and separate. NOTES This method works with basmati, jasmine, and long-grain white rice. Brown rice, Aborio and Medium Grain rice requires a different water ratio and cooking time. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Stovetop Cooked Rice Recipe and Photography Margaret Pahos for @CreateCookShare

These Greek Lemon, Garlic & Mint Lamb Shanks (αρνίσια κότσια) are slow roasted with potatoes and carrots in a fragrant lemon, garlic, oregano and fresh mint sauce until beautifully tender. Inspired by the lamb shanks my auntie made for me in Greece, everything cooks together in one tray, allowing the potatoes to soak up all those delicious lemony pan juices. Greek Lemon, Garlic & Mint Lamb Shanks with Potatoes About these Greek Lamb Shanks This is my auntie’s recipe, inspired by the lunch she made for me while I was in Greece. It was simple, rustic and incredibly delicious — tender lamb shanks surrounded by potatoes and carrots that had soaked up all the flavours from the pan. The lamb is slow-roasted with extra virgin olive oil, lemon, garlic, mustard, Greek oregano and plenty of fresh mint. The tray stays covered for most of the cooking, keeping the lamb beautifully tender, before being uncovered at the end to give everything a little colour. It’s the kind of meal that fills the house with the aromas of Greece and brings everyone to the table. Watch How to Make Greek Lamb Shanks Tips for the best Greek Lamb Shanks Seal the roasting tray well The baking paper and foil help trap the steam and pan juices while the lamb slow roasts. Make sure the foil is sealed tightly around the edges. Rub the sauce over everything Don't simply pour the lemon, garlic and mint sauce into the tray. Use your hands, or food-safe gloves, to coat the lamb, potatoes and carrots thoroughly so everything is well seasoned. Keep the potatoes fairly large Halving medium potatoes allows them to withstand the long cooking time without breaking down while still absorbing all those lemony juices. Check the lamb for tenderness Lamb shanks can vary in size. After 2 hours 45 minutes covered, the meat should be tender when tested with a fork. If yours need a little longer, simply cover and continue roasting until tender. Finish uncovered Turning the lamb and vegetables and roasting uncovered for the final 15 minutes gives everything a lovely, lightly golden finish. What to serve with Greek Lamb Shanks The potatoes and carrots make this a complete meal, so you don't need much alongside it. My Greek Salad, Tzatziki or simple Lettuce Salad is more than enough. Greek Lemon, Garlic & Mint Lamb Shanks with Potatoes Greek Lemon, Garlic & Mint Lamb Shanks with Potatoes Serves 6 | Prep: 15 minutes | Cook: 3 hours INGREDIENTS 6 lamb shanks 6 medium potatoes (approximately 1 kg), peeled and cut in half 2 large carrots (approximately 350 g), peeled and cut into 3 pieces each Optional fresh flat-leaf parsley, finely chopped, to serve Lemon, Garlic & Mint Sauce: ¼ cup (60 ml) extra virgin olive oil ½ cup (125 ml) fresh lemon juice 1 ½ cups (375 ml) water 6 garlic cloves, crushed 1 tablespoon American mustard 1 tablespoon dried Greek oregano ½ cup finely chopped fresh mint (or 1 tablespoon dried mint) 1 tablespoon fine sea salt 1 ½ teaspoons freshly ground pepper INSTRUCTIONS Prepare the Lamb and Vegetables Preheat the oven to 200°C conventional / 180°C fan-forced. Line a large, roasting tray with baking paper. Arrange the lamb shanks in the tray and place the potato halves and carrot pieces in between. Make the Lemon, Garlic & Mint Sauce In a bowl, whisk together the extra virgin olive oil, lemon juice, water, garlic, American mustard, oregano, mint, salt and pepper. Pour the sauce evenly over the lamb and vegetables. Using your hands, or food-safe gloves if preferred, rub the sauce thoroughly over the lamb and vegetables, turning everything to coat well on all sides. Cover and Slow Roast Scrunch a large sheet of baking paper under water, squeeze out the excess and spread it over the lamb and vegetables. Cover the tray tightly with foil, sealing well around the edges. Roast for 2 hours 45 minutes, or until the lamb is tender. Uncover and Brown Remove the foil and baking paper. Carefully turn the lamb shanks and vegetables. Return to the oven, uncovered, for a further 15 minutes, or until the lamb and vegetables are lightly golden. Rest and Serve Turn off the oven and remove from the oven. Allow to rest for 2-3 minutes. Spoon the lemon, garlic and mint pan juices over the lamb, scatter with freshly chopped parsley and serve. 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 & Mint Lamb Shanks with Potatoes Margaret Pahos @CreateCookShare

Simple ingredients, plenty of olive oil and a little time in the oven turn humble potatoes and tomatoes into a beautiful Mediterranean-style side dish. Thinly sliced potatoes are layered with fresh tomato, garlic, oregano and thyme, then baked until tender underneath and golden around the edges. It’s an easy dish to prepare, looks impressive on the table and pairs beautifully with roasted meats, grilled chicken or fish, or simply a fresh garden salad. Potato and Tomato Mediterranean Bake About This Potato and Tomato Mediterranean Bake This is the kind of side dish that proves you don’t need complicated ingredients to make something delicious. The tomatoes release their juices as they bake, while the olive oil, garlic, lemon and herbs work their way between the layers of potato. Covering the dish for the first part of cooking allows the potatoes to soften and absorb all those flavours. Finishing it uncovered gives you those lovely golden, slightly crisp edges on top. It can also be easily adapted by tucking thin slices of onion between the potatoes, or using fresh oregano and thyme when they’re in season. Potato and Tomato Mediterranean Bake INGREDIENTS AND VARIATIONS Potatoes: I’m not fussy about which potatoes you use, whether they’re Desiree, white or brushed, as long as they’re suitable for baking. What matters most is slicing them to an even thickness so they cook at the same rate. I use a mandolin to slice them thinly, approximately 2 mm thick. Tomatoes and onions: I’ve kept this version simple with tomatoes tucked between the potatoes, but I also love adding thin slices of onion. If you enjoy baked onions, add a slice between every few potatoes. Red or brown onion both work beautifully and become soft and sweet as they bake. Fresh or dried herbs: Dried oregano and thyme are easy and give the dish plenty of flavour, but fresh herbs can also be used. If using fresh, increase the quantity slightly and finely chop them before adding to the olive oil mixture. Extra virgin olive oil: Use a good-quality extra virgin olive oil here as it forms an important part of the flavour and helps the potatoes become tender while giving the exposed edges a beautiful golden finish. Arrange them snugly: Pack the potato and tomato slices closely enough that they stand upright, but avoid squeezing them together too tightly. Leaving a little space allows the olive oil, seasoning and cooking juices to work their way between the slices. Check for tenderness: Before removing the bake from the oven, insert a small sharp knife into one of the potatoes. It should slide through easily. If the potatoes still feel firm, give them another 10 minutes or so before serving. Watch How to Make Potato and Tomato Mediterranean Bake Potato and Tomato Mediterranean Bake Bakeware 30x22 cm oval Serves 6-8 as a side dish Prep 20 | Cook 1 hour 20 minutes INGREDIENTS 800g potatoes, thinly sliced (2mm), preferably with a mandolin 500g tomatoes, sliced thinly 4 garlic cloves, minced ⅓ cup (80 ml) extra virgin olive oil, plus 2 tablespoons extra for drizzling 2 tablespoons lemon juice, fresh 1 tablespoon oregano, dried (optional to use fresh herb) 2 teaspoons thyme, dried (optional to use fresh herb) 2 teaspoons sea salt 1 teaspoon freshly cracked pepper ⅓ cup (80 ml) water INSTRUCTIONS Preheat the oven Preheat the oven to 180°C fan-forced. Arrange the potatoes and tomatoes Arrange the potato slices upright in rows in a 30 × 22 cm oval baking dish, placing a slice of tomato between every fourth potato slice. Pack them snugly, but not too tightly. Make the herb and garlic dressing In a bowl, whisk together the garlic, extra virgin olive oil, lemon juice, oregano, thyme, sea salt and pepper. Drizzle evenly over the potatoes and tomatoes, making sure the mixture gets between the slices. Add the water and olive oil Pour the water around the edges of the baking dish, then drizzle an extra 1–2 tablespoons of olive oil over the top. Cover and bake Cover the baking dish first with baking paper, then tightly with foil. Bake for 1 hour. Brown the top Remove the baking paper and foil and bake uncovered for a further 20 minutes, or until the potatoes are tender and the top is golden and lightly crisp around the edges. Serve Serve warm alongside your favourite main meal or with a fresh garden salad. Love onions? Thinly slice 1 medium red or brown onion into rings and tuck them between the potato and tomato slices before baking. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram or TikTok! Potato and Tomato Mediterranean Bake

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 and allowing to rest: 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). Cover very well with cling wrap and allow to rest in the refrigerator for 30 minutes. 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

Melomakarona are also known as Greek Honey and Walnut Biscuits. They are traditional Greek biscuits made with olive oil, honey, orange juice, and topped with crushed walnuts.They’re naturally dairy-free, egg-free, and my version is also gluten-free. Bursting with warm flavours of cinnamon and cloves, these biscuits have the perfect balance of a crunchy texture that has been gently kissed and softened with honey syrup. We also love them simply as plain biscuits without dipping them into the syrup — they’re still incredibly delicious and store well for days. Whether dipped or plain, these gluten-free Melomakarona are a nostalgic, aromatic treat that fills your kitchen with the scent of Christmas and Greek celebrations alike. Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Story Behind the Recipe Melomakarona have always been a big part of Christmas and Easter in our family. Growing up, I remember the smell of cinnamon, cloves, and warm honey filling the kitchen — it simply wasn’t a celebration without a big tray of these golden, spiced biscuits on the table. When my daughter was diagnosed with coeliac disease, it broke my heart that she had never experienced a proper Melomakarono. Every Christmas and Easter, I would think about it but felt hesitant — baking, especially gluten-free baking, wasn’t something I felt naturally confident in. But deep down, I knew I had to try.I started recipe testing — tweaking, tasting, testing again — determined to create a version that was safe for her, but still full of the flavours and spirit of the traditional biscuits we all love. This version became her absolute favourite. It’s a little lower in sugar, naturally gluten-free, and every bite brings back all the memories of our family's celebrations.Now, it’s not just a biscuit — it’s a tradition we've reclaimed, made even sweeter because it’s something we can all share together. Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Watch How to Make It Other Gluten Free Sweets Greek Koulourakia Cranberry and Pistachio Biscotti Green and Gold Tropical Pavlova Wreath Snickers Date Bark Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Tips and Variations Can I use traditional flour instead? This recipe has been specifically developed for gluten-free flour. However, if you are an experienced baker and familiar with the consistency of cookie dough, feel free to experiment with regular self-raising flour. You may need to adjust the liquid slightly, as gluten-free and traditional flours behave differently. How is this lower in carbs and sugar? Traditional Melomakarona recipes typically use 1 cup of sugar (around 200g) just for the biscuit dough — and even more sugar in the honey syrup.In this recipe, only 120g of sugar is used, and you can substitute with monk fruit sugar for an even lower sugar option.The addition of almond flour (instead of more plain flour) also helps reduce the carb content and adds a lovely, tender texture. Why do we add the syrup? The fragrant honey syrup is the soul of a true Melomakarona. To ensure the biscuits absorb the syrup properly, always dip cooled biscuits into hot syrup.This contrast (cool biscuit, hot syrup) allows the biscuits to soak up the syrup without becoming soggy, giving them their signature moist yet slightly crunchy texture. Storing your Melomakarona. Melomakarona will stay fresh for up to 2 weeks when stored in an airtight container in a cool, dry place.Alternatively, you can syrup and top with walnuts only half the batch, and keep the remaining biscuits plain. Store the leftover syrup in a sealed container and the walnuts separately in a jar.When needed, simply dip the remaining biscuits into the syrup and sprinkle with walnuts. This method can extend the life of your Melomakarona up to 3 weeks. Can I enjoy them without syrup? Absolutely! These biscuits are equally delicious as plain, lightly spiced biscuits without the syrup.They have a beautiful, soft-crunchy texture and store even better when left plain — perfect for afternoon coffee or tea. Additional variations. Add nuts inside: You can tuck a crushed walnut or almond into the centre of the biscuit before baking for a traditional twist. Vary the spices: Try adding a tiny pinch of ground cardamom or allspice for a deeper spice flavour. Drizzle with chocolate: For a more modern take, drizzle the cooled, syrup-dipped Melomakarona with a little dark chocolate. Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Melomakarona, Gluten-Free Makes 24 x 40g each Prep Time: 20 minutes Cooking Time: 30+ minutes Cooling Time Needed INGREDIENTS Biscuits: 360g-380g self-raising flour, gluten-free** (I used White Wings self-raising flour) 160g almond flour 200ml olive oil 120g caster sugar (use monk fruit sugar for sugar-free) 100ml freshly squeezed orange juice Zest of 1 orange (approx. ¼ cup zest) 50ml brandy or cognac 1½ teaspoons ground cinnamon ½ teaspoon ground cloves ¼ teaspoon ground nutmeg Syrup: 150g honey ½ cup water 2 sliced orange rinds 2 teaspoons orange zest 8 whole cloves Topping: 50g walnuts, finely crushed Ground Cinnamon INSTRUCTIONS Whisk the Wet Ingredients Add the olive oil and sugar to a large bowl. Whisk using a hand-held mixer or an electric mixer on high speed for 3 minutes. Add the orange juice, orange zest, brandy or cognac, cinnamon, cloves, nutmeg, and almond flour. Continue to whisk for a further 3 minutes, scraping down the sides as needed, until well combined. Combine with Flour In a separate bowl, sift the self-raising flour and make a well in the centre. Pour the wet mixture into the well and stir with a spatula until fully incorporated. Allow the dough to rest for 20 minutes in the fridge and in the meantime, preheat the oven to 170°C fan-forced. Shape the Biscuits Using clean hands, roll a tablespoon of dough into oval shapes. Place onto baking trays lined with baking paper, ensuring there is at least 3cm between each biscuit. Gently press each biscuit with a fork to slightly flatten and create grooves for the walnuts to settle in. Bake and Cool Bake for 30 minutes, rotating trays halfway through if your oven cooks unevenly. Turn the oven off and leave the biscuits inside with the door closed for a further 20 minutes. Remove from the oven and allow the biscuits to cool completely on the trays. Prepare the Syrup In a small, wide pot, combine the honey, water, orange rinds, and cloves. Bring to a boil, then reduce the heat and simmer for 3 minutes. Watch carefully, as the syrup can easily overflow. Skim off any foam that forms on the surface. Dip and Decorate Once the biscuits are completely cooled, dip them into the hot syrup for 30 seconds, turning them over a few times. Remove, allowing excess syrup to drip off, and top with finely crushed walnuts and a light sprinkle of ground cinnamon. Notes **Gluten-free flours can behave differently. If the dough feels too sticky, add an extra tablespoon or two of flour until a smooth, manageable consistency is achieved. Lightly damp hands will help with shaping the dough. Alternatively, lightly flour your hands to prevent sticking, using just enough flour to handle the dough without over-drying it. Store gluten-free Melomakarona in an airtight container for up to 2 weeks. The texture may change slightly depending on the brand of gluten-free flour used. You can dip and decorate only a few biscuits at a time if preferred. Store any remaining syrup in a sealed bowl and walnuts in a jar for up to 2 weeks, using as needed. If you make this recipe, please leave a star rating review. To see more behind the scenes, please join me at @createcookshare on Instagram - Pinterest - Facebook - TikTok - YouTube Syrup for Melomakarona Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Margaret Pahos @CreateCookShare

My gluten-free Vasilopita is a moist and aromatic Greek cake that takes center stage in New Year celebrations. This delicious treat is more than just a dessert—it’s a symbol of tradition and good fortune. Baked into its soft, flavorful crumb is a hidden coin, adding an element of excitement and joy to the festivities. According to tradition, the lucky person who finds the coin is believed to enjoy good luck and blessings throughout the entire year. This simple yet meaningful custom makes Vasilopita an unforgettable part of welcoming the New Year. Vasilopita Greek NYE Cake, gluten-free What is a Vasilopita? Vasilopita is a traditional Greek cake prepared and enjoyed to celebrate the New Year. This cake is moist and aromatic with flavours of orange and cinnamon and hidden inside the cake is a coin. It is thought that the family member who is fortunate enough to receive the coin in their slice is said to have good luck for the rest of the year. There are many variations to a Vasilopita recipe. Some are bread-like, whilst others are sweet and similar to cake. This gluten-free Vasilopita is more like cake than bread. It was put together with the help of my sister-in-law's original recipe. It is perfectly crumbly, well-balanced, creamy and aromatic as orange zest, cinnamon and nutmeg are added. Vasilopita Greek NYE Cake, gluten-free The History of St. Basil and about the Vasilopita Tradition During the 4th Century, at a time of terrible famine, the emperor levied an excessive tax upon the people of Caesarea. The tax was such a heavy burden upon the already impoverished people that to avoid debtors' prison each family had to relinquish its few remaining coins and pieces of jewelry. Learning of this injustice, St. Basil the Great, the archbishop of Caesarea, took up his bishop's staff and the book of the Holy Gospels and came to his people's defense by fearlessly calling the emperor to repentance. And the emperor did repent! He canceled the tax and instructed his tax collectors to turn over to St. Basil all of the chests containing the coins and jewelry that had been paid as taxes by the people of Caesarea. But now St. Basil was faced with the daunting and impossible task of returning these thousands of coins and pieces of jewelry to their rightful owners. After praying, St. Basil had all the treasures baked into one huge loaf. He then called all the townspeople to prayer, and, after the Divine Liturgy, he blessed and cut the loaf, giving a piece to each person. Miraculously, each owner received in his piece of Vasilopita his own valuables. They all joyfully returned home, giving thanks to God who had delivered them from abject poverty and to their good and holy bishop St. Basil the Great! In remembrance of that miracle wrought by God as a result of St. Basil's love and defense of his people, Orthodox Christians have observed the tradition of the Vasilopita each year on the 1st of January. Now before we get to the recipe, here are a few helpful tips for you, and be sure to watch my video below to see how easy it is to make! Watch How to Make It Helpful Tips VASILOPITA INGREDIENTS : Gluten-Free Self Raising Flour is used in this recipe. It keeps the Vasilopita moist and fluffy. Make sure you sift the flour before adding it to the mixture as this helps promote consistency in the baking results. In Australia, I have used White Wings Gluten Free Flour. Almond Flour is used in this recipe as it adds a very mild sweetness (to make up for the reduced sugar) plus it adds richness to the texture and flavour. Butter and LIGHT Olive Oil. Both of these fats are added to my Vasilopita. Light olive oil is used as it is milder in flavour than olive oil plus it tends to bake with a more even crumb and stay moist and tender for longer than cakes made with just butter. Butter is added as it allows for steam and carbon dioxide to be trapped in the batter as it bakes, which causes the cake to rise. The butter also helps to create a light and tender texture in the cake batter. *Dairy Free alternative Nuttelex Vegan Butter works just as well Mahlepi powder is made from the inner kernels of fruit pits from a native Persian cherry tree. Once the stone is cracked to release the kernel, it is ground into a white, sandy-colored powder used in baked goods, particularly in Middle-Eastern and Greek cooking. Freshly squeezed Orange Juice and Zest gives the Vasilopita citrus a slightly tangy flavour. The zest especially packs a punch of fresh flavour and balances well with the added spices. QUESTIONS ANSWERED: Why do I need to cream the butter and sugar? In creaming the butter and sugar together, you are using the sugar to aerate the butter. The more aerated the batter, the lighter in texture the cake will be and the finer the crumb. Why should I gradually add the ingredients into the mixer rather than all at once? Mixing this way guarantees a smooth batter that doesn't separate, thus making for a light and delicate baked cake. Why is the oven temperature so low and the cake takes so long to cook? Baking at a lower temperature slows the spring in the cake, which prevents a dome from forming on your cake. You should end up with a flat-ish and evenly-baked cake. Vasilopita Greek NYE Cake, gluten-free Other Gluten Free Cakes and Desserts Fruit and Nut Christmas Cake Blueberry and Pistachio Friands Melomakarona Walnut and Honey Biscuits ALL OTHER GLUTEN-FREE DESSERTS 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, Margaret x Vasilopita NYE Cake Springform pan 26cm in diameter Prep Time: 10 minutes Cooking Time: 1 hour 15 minutes INGREDIENTS: 350g self-raising flour, gluten-free, sifted (White Wings) 200g almond flour 250g butter, at room temperature (dairy-free alternative optional) 200ml light olive oil 200ml freshly squeezed orange juice 100g caster sugar 100g brown sugar 6 eggs, at room temperature ¼ cup orange zest 2 teaspoons Mahlepi 1 teaspoon baking powder ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ½ cup flaked almonds Optional for decorating: Icing sugar Slices of orange Greek Basil INSTRUCTIONS: 1. Preheat the oven: Preheat oven to 160C fan force. Lightly grease and line a 26cm springform pan or round baking dish. 2. Beat the butter and sugar: Beat the butter, caster sugar, and brown sugar with an electric mixer until butter is lighter in colour (approx. 5 minutes). Scrape down the sides every minute to combine well. 3. Add the remaining ingredients: Whilst the electric mixer is on, add one egg at a time and beat until combined well. Next add in the mahlepi, nutmeg, cinnamon, baking powder, and orange zest. Then add half the flour, almond flour, light olive oil, and orange juice and continue beating until well combined. Then add the remaining second half of the ingredients and continue beating until well combined and creamy (approx. 5 minutes). 5. Bake the cake: Pour the cake mixture into the baking dish and garnish with almond flakes around the outer circle of the cake. (Optional to insert a coin wrapped in baking paper and foil at this stage or after it is baked). Allow to sit for 15 minutes to hydrate then place the cake into the preheated oven and bake for 1 hour and 15 minutes. Check if the cake is cooked by inserting a toothpick in the centre, and if it comes out clean it is ready. If the cake browns too quickly, place a piece of baking paper over the top during the final 15 minutes. 7. Allow to cool and enjoy: Remove from oven and allow to cool at least 15 minutes before removing from pan. Allow to completely cool on a rack after removing. 8. Decorate and add the coin: At this point you can insert a coin (wrapped in baking paper and foil) into the bottom of the cake (if you did not do so before the baking process). Place onto a cake plate and sprinkle with icing sugar. Optional to decorate with flowers, Greek basil leaves and orange slices (as seen in photo). Vasilopita Greek NYE Cake, gluten-free Vasilopita Greek NYE Cake, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

This delicious gluten-free Fruit and Nut Christmas Cake has the perfect combination of sweet fruit, nuts, and warm Christmas spices. It's the perfect addition to your holiday baking list! You'll especially love that it is light and fluffy, has tasty pieces of pineapple and pecans throughout it, and most importantly it is gluten-free and dairy-free! This one-bowl, no-appliance-needed Christmas Cake is so easy that anyone can bake it! Fruit and Nut Christmas Cake, gluten-free What is Christmas Cake? Christmas cake is a long-standing tradition that started back in the 16th century! This tradition has been carried through from all over the world and has many variations depending on the recipes that have been passed down over the years. The Christmas cake is a very popular cake during Christmas with variations of cakes with frosting, mixed spices, powdered sugar, orange zest, other fruits, and more! In England, Christmas cake is a tradition that began as plum porridge. People ate the porridge on Christmas Eve, using it to line their stomachs after a day of fasting. Soon dried fruit, spices, and honey were added to the porridge mixture, and eventually, it turned into Christmas pudding. In the United States, fruit cake is often served around Christmas time but this is not considered an actual Christmas Cake. Watch How to Make It How do you Make Fruit and Nut Christmas Cake? This recipe requires no beating of eggs and butter and no sifting of flour. And though it is not made like a traditional Christmas Cake, it tastes like one - and even better! Let's begin! First, you will need to soak all the dried fruit in a bowl along with the orange zest, orange juice, and brandy. It is best to soak overnight but a minimum of 3 hours works just as well. In the meantime, prepare the remaining ingredients. I like to chop up the whole fruit (dried apricots and pineapple slices) and nuts (pecans and pistachios), rather than buying them already crushed or diced. Next, add to the fruit soak, the coconut sugar, spices, psyllium husk, warm water, pecans, pistachios, eggs, and dairy-free butter. Using a spoon to combine and a fork to 'mash up like a banana' the dairy-free butter. I have used Nuttelex for this recipe, however, butter can also be used. Next, add the almond flour and self-raising flour and combine well. I love to use Casalare Flour as the mixture works perfectly. Prepare the round cake pan by spraying it with oil and lining it with baking paper. Pour the cake mixture into the pan and smooth the top with the back of a spoon. It is optional to decorate with some glazed fruit but I often just add a wreath of flaked almonds. Allow sitting for 5 minutes. Preheat the oven. Bake for 2 hours and 40 minutes, however, as each oven works differently, you may need to bake for 10 minutes less or more. It is baked when a skewer inserted into the centre comes out clean. Remove from oven and allow cooling for 1 hour in the pan before transferring to the cooling rack. Cool completely before serving. Fruit and Nut Christmas Cake, gluten-free Can I make my cake without alcohol? Yes, you can replace the alcohol with a strong-tasting Earl Grey Tea or Rum Flavouring mixed with water. Too much cake? Why not make a smaller cake? Make this cake using half the quantities. Simply use a cake pan that is 20cm in diameter and cook for approximately 2 hours and 10 minutes, or until the skewer inserted into the centre comes out clean. How to Store this Christmas Cake This cake can remain at room temperature for 24 hours, making sure it is wrapped in baking paper and then wrapping it in cling wrap. Thereafter, place it into an airtight container as well and into the refrigerator. Fruit and Nut Christmas Cake, gluten-free Other Festive Recipe Ideas Blistered Tomatoes and Ricotta Bruschetta Zucchini, Basil and Feta Fritters Easy Christmas Ham Greek Salad Greek Lamb Roast Fruit and Nut Christmas Cake, gluten-free Fruit and Nut Christmas Cake Serves 12 Pan size 23-25cm diameter Prep 10 minutes Fruit Soak overnight Cook 2 hours 40 minutes INGREDIENTS Cake Mixture: 200g / 2 cups almond flour 150g / 1 cup gluten-free self-raising four 200g dairy-free butter, at room temperature (or dairy margarine) 130ml / ½ cup warm water 40g / ¼ cup coconut sugar 20g / ¼ cup psyllium husk 120g / 1 cup pecans, VERY finely chopped 30g / ¼ cup pistachios, VERY finely chopped 7 large eggs Spices: ½ teaspoon clove ½ teaspoon nutmeg ½ teaspoon ginger 1 teaspoon cinnamon Fruit Soak: 250ml / 1 cup freshly squeezed orange juice Zest of 1 whole orange 100ml brandy (Traditional French, Cherry Brandy or Cointreau or Grand Marnier) 150g glazed cherries, cut in half 200g dried currents 200g dried sultanas 100g dried apricots, VERY finely diced 150g dried pineapple, VERY finely diced INSTRUCTIONS 1. Place the ingredients for the fruit mixture in a bowl and combine well. Soak overnight or for a minimum of 3 hours. 2. Preheat oven to 140°C fan forced / 160°C conventional oven / 325°F and line a round cake pan with baking paper. 3. Add to the fruit soak the spices, coconut sugar, psyllium husk, water, pecans, pistachios, eggs, dairy-free butter and combine well. It is helpful to use a fork to “mash” the butter. 4. Add the almond flour and self-raising flour and mix until all ingredients are well combined. 5. Pour into the prepared pan and smooth the top with the back of a spoon. Optional to add glazed fruit to decorate or simply add almond flakes. Allow to sit for 20 minutes. 6. Bake in the oven for 2 hours 40 minutes or until a skewer inserted into the centre comes out clean. 7. Remove from oven and cool for 1 hour in pan before transferring to cooling rack. Cool completely before serving. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Fruit and Nut Christmas Cake, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

A bright and moist gluten-free lemon blueberry cake with a soft, buttery crumb and a fresh citrus glaze. Simple to make, lasts for days, and is always a crowd-pleaser. Lemon and Blueberry Bundt Cake (gluten-free) If you’re looking for the perfect gluten-free lemon and blueberry cake, this is it. Made with Greek yoghurt, fresh lemon zest, and juicy blueberries, this easy bundt cake bakes into a beautifully soft, buttery crumb that stays moist for days. The bright citrus flavour pairs perfectly with bursts of sweet berries, while the glossy lemon–vanilla glaze adds just the right amount of sweetness. Whether you’re baking for afternoon tea, a family celebration, or simply craving something fresh and comforting, this light and flavourful gluten-free yoghurt cake delivers every time. It’s simple to make, wonderfully fragrant, and guaranteed to become a favourite. Watch How to Make Lemon and Blueberry Bundt Cake Helpful Tips Keep ingredients at room temperature: This helps the batter emulsify properly and creates a smoother, more even crumb. Cream the butter and sugar well: A full 8–10 minutes adds essential air, giving the cake its soft, spongy rise. Don’t thaw the blueberries: Frozen berries hold their shape, stay bright, and won’t bleed into the batter. Toss blueberries in flour first: This prevents them from sinking and keeps the colour from streaking. Rest the batter: A short 2–3 minute rest allows gluten-free flour to hydrate, improving texture and lift. Use a ring tin for even baking: The centre heats quickly, ensuring the cake rises evenly and stays moist. Don’t overmix after adding the flour: Gentle folding keeps the batter airy and stops the crumb from becoming dense. Let it cool before glazing: A warm cake will melt the glaze; a cooled cake gives you beautiful drips. Store covered in an airtight container: This cake stays moist and spongy for 2–3 days thanks to the yoghurt. Lemon and Blueberry Bundt Cake (gluten-free) Substitutions & Variations Swap blueberries for raspberries Make it dairy-free with vegan butter + coconut yoghurt Turn it into muffins or a loaf FAQ Can I use fresh blueberries? Yes, absolutely. Fresh blueberries work beautifully. Just toss them lightly in a little gluten-free flour before adding them to the batter to stop them from sinking. Can I bake this cake in a loaf tin? Yes, you can, just note that this recipe makes a large cake. If using a loaf tin, I recommend halving the recipe so it fits properly and bakes evenly. Baking time will increase slightly, so keep an eye on it and check with a skewer. Can I make this dairy-free? Yes, very easily. Use a good-quality dairy-free butter and swap the Greek yoghurt for coconut yoghurt or a thick dairy-free yoghurt alternative. The cake will still be soft, moist, and delicious. Can I freeze this cake? Yes. Wrap the cake in baking paper, then tightly with cling wrap. Freeze slices (or the whole unglazed cake) for up to 2 months. Thaw at room temperature and add the glaze just before serving. Lemon and Blueberry Bundt Cake (gluten-free) Lemon and Blueberry Bundt Cake (Gluten-Free) INGREDIENTS Cake: 250 g softened butter at room temperature + extra to grease the tin 250 g caster sugar 2 tablespoons finely grated lemon rind (zest of a whole lemon) 2 tablespoons lemon juice 1 teaspoon vanilla extract or bean paste 4 x 70g free-range eggs, at room temperature 250 g Greek yoghurt 300 g gluten-free self-raising flour, plus extra for coating the blueberries* 250 g frozen blueberries (do not thaw) *I used White Wings Self Raising Flour Lemon–Vanilla Glaze: 30 ml lemon juice 150 g icing sugar, sifted ½ teaspoon vanilla bean paste 2 tablespoons finely grated lemon rind 2 teaspoons caster sugar INSTRUCTIONS 1. Prepare the tin Preheat the oven to 170°C fan forced. Lightly grease a 25-27 cm ring pan with olive oil or butter, then dust with gf flour. 2. Cream the butter and sugar Using an electric mixer, beat the butter and caster sugar for 10 minutes or until pale and creamy. Add the lemon rind and vanilla extract. 3. Add the eggs and lemon Add the eggs and lemon and beat until the mixture is smooth. 4. Prepare the blueberries Toss the frozen blueberries in the gluten-free flour until coated. 5. Fold in the dry ingredients and yoghurt Remove the bowl from the mixer. Gently fold in the remaining self-raising flour, the Greek yoghurt, and finally the floured blueberries. Mix lightly to keep the batter airy. 6. Rest the batter Let the batter sit for 20 minutes to allow the gluten-free flour to hydrate. This improves the texture and helps the cake rise evenly. 7. Bake the cake Spoon the batter into the prepared tin and level the top. Bake for approximately 50-60 minutes, then check with a skewer.If needed, bake for an additional 5 minutes until the skewer comes out clean. 8. Cool slightly Leave the cake in the tin for 15 minutes before turning it out onto a wire rack set over a tray. 9. For the Lemon-Vanilla Glaze In a small bowl, whisk together the lemon juice, icing sugar, and vanilla bean paste until smooth, glossy, and thick enough to slowly run off a spoon. Adjust the icing sugar if needed to reach a firmer consistency. Pour or spoon the glaze over your cooled cake, allowing it to naturally drip down the sides. Make Lemon Zest Sugar Rub finely grated lemon zest into caster sugar with your fingertips until the sugar is fragrant and lightly yellow, then sprinkle over the cake as a garnish. Serve and enjoy. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Lemon and Blueberry Bundt Cake (gluten-free) Margaret Pahos @CreateCookShare

This Open Lasagne Bolognese with Buffalo Mozzarella is a delicious way to enjoy the comfort of lasagne without assembling and baking a traditional tray. Fresh gluten-free lasagne sheets are layered directly onto the plate with a rich beef Bolognese, creamy buffalo mozzarella and crispy Parmesan breadcrumbs. It’s generous, comforting and family-friendly, but the open-style presentation makes it feel a little more special. Watch How to Make Open Lasagne Tips for the Best Open Lasagne Don't make the Bolognese too wet. You want it thick enough to sit between the pasta layers without running across the plate. Cook the lasagne sheets in batches. Fresh sheets can stick together easily, so cook only a few at a time and transfer them to lightly oiled baking paper or directly onto plates. Serve it straight after assembling. The contrast between the warm pasta and Bolognese, creamy mozzarella, and crisp breadcrumbs is what makes this dish so good. Open Lasagne Ingredients to Build Your Own Bowl Three Steps to the Perfect Open Lasagne 1. Layer the Bolognese Start with a spoonful of rich, glossy Bolognese, then add your first gluten-free lasagne sheet and repeat the Bolognese. 2. Add the Creamy + Crispy Top with torn buffalo mozzarella and a generous spoonful of the crispy Parmesan breadcrumbs. 3. Stack and Finish Repeat the layers once more, or add a third sheet for a more generous serve. Finish with extra-virgin olive oil, and fresh basil. Serve It Family-Style! With the Bolognese cooked and the Parmesan breadcrumbs toasted, all that’s left is the fun part. Set everything out in the centre of the table and let everyone build their own: Gluten-free lasagne sheets – cooked until tender and ready to layer Rich Bolognese – warm, glossy and generous Buffalo mozzarella – torn into creamy pieces Crispy Parmesan breadcrumbs – for that golden, savoury crunch Fresh basil – to finish Then everyone can simply layer, stack and eat exactly the way they like it. Open Lasagne Bolognese with Buffalo Mozzarella, gluten-free Open Lasagne Bolognese with Buffalo Mozzarella, gluten-free Serves 4–6 | Prep 20 minutes | Cook 1 hour INGREDIENTS Lasagne: 12 fresh lasagne sheets(2 per person, or 3 for a more generous serving; I used Latina Fresh Gluten Free Lasagne Sheets) 3 x 125 g buffalo mozzarella, drained and torn(optional: use burrata instead) Extra virgin olive oil, for drizzling Fresh basil leaves, to serve Bolognese Sauce: 800 g beef mince 2 tablespoons olive oil 1 tablespoon butter 1 large brown onion, finely chopped 4 large garlic cloves, finely chopped 1 cinnamon stick 2 teaspoons Italian herbs Sea salt and generous cracked black pepper 3 heaped tablespoons tomato paste 3 large tomatoes, grated (or 400g canned crushed tomatoes) 1 cup beef stock, plus a splash more if needed Parmesan Breadcrumbs: ½ cup gluten-free breadcrumbs ½ cup finely grated Parmesan 10 large basil leaves, finely chopped Sea salt and cracked black pepper 3 teaspoons extra virgin olive oil INSTRUCTIONS Cook the beef Heat the olive oil and butter in a large heavy-based pot over high heat. Add the beef mince, breaking it up well with a wooden spoon. Cook for 8–10 minutes, allowing any liquid released from the meat to evaporate and the beef to begin to caramelise. Add the onion and garlic and cook for a further 2 minutes, or until softened then stir through the tomato paste. Build the sauce Add the grated tomatoes and cinnamon stick, Italian herbs and season generously with sea salt and cracked black pepper. Pour in 1 cup beef stock and stir to combine. Bring to the boil, then reduce the heat to low, cover and simmer for 20 minutes. Stir, cover again and cook for a further 20 minutes. Add only a splash of extra beef stock if the sauce becomes too dry. The Bolognese should be rich, glossy and spoonable, not watery. Remove the cinnamon stick and set aside. Make the Parmesan breadcrumbs Add extra virgin olive oil and breadcrumbs to a frying pan over medium heat. Season with salt and pepper and cook for a couple of minutes, stirring regularly. Use the back of a spoon to press and break up any clumps as the breadcrumbs toast. Once golden and crisp, remove from the heat and allow to cool slightly. Stir through the Parmesan and finely chopped basil, then set aside. Cook the lasagne sheets Bring a large pot of salted water to the boil and add 1 teaspoon olive oil. Add the fresh lasagne sheets a few at a time and reduce to a gentle simmer. Cook for 2–3 minutes, or until soft and pliable. Carefully lift the sheets from the water and lay them on lightly oiled baking paper so they do not stick together. Assemble the open lasagne Spoon a little Bolognese onto each serving plate and top with a lasagne sheet. Add more Bolognese, some torn buffalo mozzarella pieces and a heaped tablespoon of Parmesan breadcrumbs. Add the second layer Top with another lasagne sheet, followed by more Bolognese, buffalo mozzarella and Parmesan breadcrumbs. Finish and serve For a more generous serving, add a third lasagne sheet and repeat the layering. Finish with a drizzle of extra virgin olive oil and fresh basil leaves. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Open Lasagne Bolognese with Buffalo Mozzarella, gluten-free Margaret Pahos @CreateCookShare