This Chinese Ginger Scallion Chicken is all about the sauce. Warm, savoury and loaded with fresh ginger, green onions, tamari, oyster sauce and sesame oil. It’s generously spooned over gently poached chicken and soft rice vermicelli noodles, with plenty of those delicious juices soaking through every bite. Simple, full of flavour and completely gluten-free. Gluten-Free Chinese Ginger Scallion Chicken MORE ABOUT THIS RECIPE I’ve seen so many versions of Ginger Scallion Chicken popping up on social media, so of course I had to make my own. For my gluten-free version, I wanted plenty of that beautiful sauce because for me, that’s what makes this dish. The chicken is gently poached with fresh ginger, green onions and peppercorns, then sliced or pulled and served over gluten-free rice vermicelli noodles. The real magic happens when the warm ginger scallion sauce is spooned over everything. I make it with fresh ginger, green onions, chilli, tamari sauce, oyster sauce and sesame oil, along with some of the chicken poaching liquid. That extra poaching liquid keeps the sauce light and juicy rather than thick, so it runs through the chicken and noodles, flavouring every bite. I’ve used Chang’s Gluten Free Tamari Light Soy Sauce, Oyster Sauce and Rice Vermicelli Noodles to make my version gluten-free, while keeping all those savoury Asian flavours I wanted in the dish. It’s simple, comforting and incredibly flavourful, and definitely one to make when you want something a little different for dinner without a complicated ingredient list. Watch How to Make It Helpful Tips Don’t rapidly boil the chicken. Once the water reaches boiling point, reduce the heat and keep it at a gentle simmer. This helps the chicken cook evenly without becoming tough. Let the chicken rest in the poaching liquid. After simmering, turn off the heat and leave the chicken covered in the hot liquid for another 15 minutes. This gently finishes the cooking. Check the thickest part. Insert a skewer or chopstick into the thickest part of the thigh. The juices should run clear. For complete certainty, chicken should reach a safe internal temperature of 75°C. Keep the poaching liquid. Before draining anything, reserve at least ¾ cup. It becomes part of the ginger scallion sauce and gives it that deliciously light, juicy consistency. Don’t expect pulled slow-cooked chicken. This is poached chicken, so the texture is different from slow-cooked, fall-apart meat. Once it is cool enough to handle, simply pull the meat away from the bone into pieces or slice it. Make sure there’s plenty of sauce. This dish is at its best when the chicken and noodles are generously coated. Toss the chicken through the warm sauce for a minute or two first, so it takes on even more flavour. Adjust the chilli to suit you. Leave out the chilli flakes for a milder version, or add a little chilli oil when serving if you like more heat. Gluten-Free Chinese Ginger Scallion Chicken Other Asian-Inspired Recipes Lemon Garlic Chicken Noodle Bowl Thai Basil Cashew Chicken Creamy Chicken Curry Noodles Peanut Pad Thai Salad Sweet and Sour Chicken Tray Bake Butter Chicken with Cashews Lemongrass Tenderloins with Vietnamese Salad Gluten-Free Chinese Ginger Scallion Chicken Gluten-Free Chinese Ginger Scallion Chicken Serves 4 | Prep 10 mins | Cook 30 mins INGREDIENTS Chicken: 3 chicken Maryland pieces (drumstick and thigh) 5-6 cups water 4 slices fresh ginger 2 green onions, cut into 5 cm lengths and lightly smashed 10 whole peppercorns 1 teaspoon sea salt Ginger Scallion Sauce: 2 tablespoons oil of choice 3 green onions, finely sliced 1 tablespoon minced ginger 1 teaspoon chilli flakes (optional to add chilli oil) 2 tablespoons gluten-free tamari soy sauce* 1 tablespoon gluten-free oyster sauce* ¾ cup reserved chicken poaching liquid Salt and pepper, to taste 2 teaspoons sesame oil* To Serve: 1 packet gluten-free rice vermicelli noodles* *To keep my version gluten-free, I was happy to find that Chang’s has gluten-free options readily available here in Australia, including tamari, oyster sauce and rice vermicelli noodles. INSTRUCTIONS 1. Prepare the Poaching Liquid Add to a pot the chicken, ginger, green onions, peppercorns, sea salt, and enough water to cover and bring to a boil. 2. Poach the Chicken Once boiling, reduce the heat, cover and gently simmer for 20 minutes. 3. Rest the Chicken and Prepare the Noodles Turn off the heat, cover the pot and leave the chicken to rest in the poaching liquid for a further 15 minutes. To check that it is cooked, insert a chopstick or skewer into the thickest part of a thigh. The chicken is ready when the juices run clear. Meanwhile, place the rice vermicelli noodles in a heatproof bowl and cover completely with boiling water. Leave for 3–4 minutes, or until tender, then drain well. 4. Shred the Chicken Remove the chicken from the poaching liquid and reserve ¾ of a cup of the cooking liquid. Once cool enough to handle, shred or slice the chicken. 5. Cook the Ginger Scallion Sauce While the chicken is cooling, add the oil to a small pot over medium heat. Add the green onions, ginger and chilli flakes, then cook for 1 minute until fragrant. Stir in the Tamari Light Soy Sauce, Oyster Sauce, Sesame Oil and the reserved poaching liquid. Simmer for a few minutes. 6. Serve Arrange the noodles on a serving platter and place the chicken over the top. Spoon the warm ginger scallion sauce generously over the chicken and noodles. Alternatively, coat the chicken with the sauce in a separate bowl and allow it to stand for 2 minutes to absorb the flavours before arranging it over the noodles. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube This recipe is not sponsored. I’ve simply used these products because they are gluten-free options available in Australia and work well in this recipe. Gluten-Free Chinese Ginger Scallion Chicken Margaret Pahos @CreateCookShare

This Gluten-Free Pastryless Spanakopita (No-Pastry Spinach and Feta Pie) is a luscious twist on the classic Greek favorite, capturing all the vibrant flavors of traditional Spanakopita without the hassle of filo pastry. Perfect for busy cooks, this one-bowl wonder combines the earthy goodness of fresh spinach with aromatic garden herbs, creamy feta, and a boost of vegetarian protein from wholesome eggs and cheese. Each bite is juicy, bursting with tangy cheese and fragrant herbs, and the golden, cheesy topping adds an irresistible touch of indulgence. Not only is this dish gluten-free and packed with nutrients, but it’s also versatile enough to suit any occasion. Slice it into bite-sized pieces for an elegant appetizer, serve it for dinner with a side of grilled protein or a refreshing Greek salad, or make it part of your meal prep routine—this pie keeps beautifully and reheats like a dream. Who needs pastry when you’ve got a rich, savory filling like this? It’s comfort food reimagined for a healthy lifestyle, practical, delicious, and just indulgent enough to impress. Pastryless Spanakopita What is a Pastryless Spanakopita It's a "No-Pastry" Spinach and Feta Slice, which tastes like a spanakopita but without the phyllo pastry. It's easy to put together, as there is no need to roll out any phyllo pastry, and best of all, it is all done in one bowl. My No-Pastry Spanakopita is gluten-free, juicy, cheesy, delicious, and one of the easiest slices you will ever make. How to Make It Helpful Tips Choosing Between Fresh or Frozen Spinach For the best flavor and texture, opt for fresh silverbeet (chard) instead of frozen spinach in this recipe. Since the spinach won’t be pre-cooked and there’s no phyllo pastry or crust, fresh leaves bring a vibrant texture that’s ideal for this dish. Fresh spinach also holds a traditional place in Greek Spanakopita, offering a distinct taste that can’t quite be matched by frozen options. Making it Dairy-Free Easily make this recipe dairy-free by swapping each dairy ingredient with a suitable non-dairy alternative. For instance, replace regular feta with vegan feta, and substitute cheddar with a dairy-free version. The recipe will still come together beautifully with these adjustments. Using Gluten-Free Flour Alternatives This recipe adapts well to either gluten-free or wheat-based flours. If using wheat self-raising flour, simply increase the quantity to one full cup instead of the amount specified for gluten-free self-raising flour. Pastryless Spanakopita How To Make this PastryLess Spanakopita The easiest Spanakopita you will ever make! It's a One-Bowl Recipe! Chop up the spinach, green onions, and herbs Whisk the eggs in a large and deep bowl Add all the ingredients to the bowl with the whisked eggs Give it a good mix (using a glove, I like to use my hand to combine well) Line a tray with baking paper and pour in the mixture Bake for approximately 50 minutes Allow cooling in the tray Slice and serve. Pastryless Spanakopita What can you Serve with this Pastyless Spanakopita It can be served on its own as an appetiser, light lunch, or even brunch option. As a dinner option, it can be served alongside any meal. Here are some ideas: Lemon and Garlic Butter Fish Basil and Zucchini Pesto Pasta Juicy Beef Kafta Chicken and Halloumi Tray Bake Tender Roasted Lamb in a Pocket One-Pan Lamb Cutlets Caribbean Spice Chicken Wings Pastryless Spanakopita Pastryless Spanakopita (gluten-free) No-Pastry Spinach and Feta Pie Bakeware 30cm x 20cm 15-18 pieces Prep 15 minutes Cook 50 minutes INGREDIENTS 350g silverbeet spinach leaves, washed, dried & finely chopped 250g feta, crumbled (dairy-free option*) 250g tasty cheddar cheese, grated (dairy-free option*) - add extra for more cheesiness 250ml (1 cup) milk of choice 210g (just under 2 cups) self-raising flour, gluten-free* 1½ cups of fresh mint, parsley, and dill, combined 8 large eggs, whisked 6 green onions, sliced 3 tablespoons extra virgin olive oil 2 teaspoons sea salt 1 teaspoon freshly ground pepper *Note if using all purpose flour gf then add 1 heaped teaspoon baking powder INSTRUCTIONS 1. Prepare the Ingredients In a large bowl, combine the chopped spinach, crumbled feta, grated cheddar cheese (reserve a large handful for later), milk, gluten-free flour, fresh herbs, whisked eggs, green onions, olive oil, salt, and pepper. Mix thoroughly to ensure the cheese and herbs are evenly distributed among the spinach. 2. Preheat the Oven and Prepare the Bakeware Preheat the oven to 180°C fan-forced / 200°C conventional (400°F). Line a 30cm x 20cm baking dish with baking paper, or, if using a non-stick tray, brush it generously with olive oil. 3. Assemble the Pie Pour the spinach and feta mixture into the prepared baking dish and flatten it evenly with the back of a spoon. Sprinkle the reserved cheddar cheese evenly over the top - add more if needed. 4. Bake Bake for 50-55 minutes, rotating the dish halfway through to ensure even cooking. The top should be golden, and the filling should be set. 5. Cool and Serve Let the pie cool in the baking dish for a minimum of 30 minutes. If needed, transfer it to a wire rack to cool further. Slice into squares and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Pastryless Spanakopita Recipe and Photography Margaret Pahos for @CreateCookShare Recipe revised from 2021

Revised 2025 (original 27/3/18) This Easy Greek Lamb Roast "Kleftiko" is a melt-in-your-mouth, slow-cooked lamb recipe with just 10 minutes of preparation. Infused with garlic, lemon, and traditional herbs, it’s a simple, foolproof way to create tender, flavour-packed lamb every time. Easy Easter Greek Lamb Roast There’s something about a slow-cooked lamb that instantly feels like a celebration. This is the kind of recipe you put in the oven and let it quietly do its thing while everything else comes together around you. No stress, no overthinking, just simple ingredients, cooked properly. This kleftiko-style lamb is all about keeping things as they should be. Garlic, lemon, oregano, and time. Wrapped and cooked slowly, the lamb becomes incredibly tender, soaking up every bit of flavour until it quite literally falls apart. It’s the kind of dish that brings people to the table without needing to say much. Serve it with my Rosemary & Garlic Potatoes and Tzatziki dip, and you’ve got something that feels both effortless and special, exactly what Easter cooking should be. Easy Easter Greek Lamb Roast A little history about "Kleftiko" Greek Lamb Roast: Greek Easter and lamb go hand in hand and it’s simply not Easter without it. While the way it’s cooked can vary from region to region, the foundations never change: salt, garlic, herbs, and plenty of lemon. Traditionally, lamb was cooked on the spit for hours, slowly turning over coals. It was a ritual as much as a meal and something that brought everyone together. But these days, that kind of cooking isn’t always practical, which is where this method comes in. This recipe is inspired by kleftiko, one of Greece’s most iconic ways of cooking lamb. The name comes from the kleftes - mountain rebels who would cook stolen meat in sealed underground pits to trap the heat, smoke, and aroma, keeping it hidden. The result? Meat that was incredibly tender, full of flavour, and effortlessly cooked. That same idea is what makes this recipe so special. The lamb is wrapped tightly and slow-cooked in its own parcel, allowing all the garlic, lemon, and herbs to fully absorb into the meat. No complicated steps, no unnecessary ingredients, just a simple method that delivers every time. It’s the way I’ve been cooking lamb for years now, and it’s become our go-to for Easter and beyond... Easy Easter Greek Lamb Roast Watch How to Make Easy Greek Lamb Roast Easy Easter Greek Lamb Roast The perfect side dish to Easy Greek Lamb Roast, KLEFTIKO Greek Salad Greek Tomato Salad with Foccacia Croutons Tzatziki Maroulosalata (Lettuce and Feta Salad) Rosemary and Garlic Potatoes Mediterranean Fried Rice Easy Easter Greek Lamb Roast Easter Greek Lamb Roast, KLEFTIKO Revised 2025 Serves 6-8 Prep 10 minutes Cook 4 hours Lamb: 2- 2½ kg shoulder of lamb bone in 3 large cloves of garlic, minced 2 x 15cm rosemary sprigs, leaves removed and chopped 2 teaspoons dried Greek oregano 1½ teaspoon sea salt ½ teaspoon black pepper 1 teaspoon paprika 1 teaspoon onion powder Juice of 1 lemon (about ¼ cup) + extra lemon juice Link to ROSEMARY AND GARLIC POTATOES Note! Start preparing the potatoes a little over an one hour before the lamb is ready - once the lamb has been roasting for 3 hours. INSTRUCTIONS 1. Prepare the oven and tray: Preheat the oven to 180°C fan-forced / 200°C conventional / 400°F. Have a large baking tray ready, big enough to fit the lamb comfortably. 2. Layer the foil and baking paper: On a clean bench, lay out two long pieces of foil in a cross shape. Then, layer two long pieces of baking paper over the foil, also in a cross shape. This will form the base to wrap your lamb parcel. Place the lamb in the center where the layers overlap. 3. Prepare the lamb and marinade: Pat the lamb dry with paper towel. Using a sharp knife, make 6–8 small incisions on the top side of the lamb. In a bowl, combine the fresh herbs, spices, and lemon juice to form a paste. Rub the mixture all over the lamb, pressing it into the cuts to help the flavours infuse. 4. Wrap and roast: Fold the baking paper over the lamb to enclose it, then wrap tightly with the foil to form a sealed parcel. Transfer to the baking tray and roast for 4 hours. Once the lamb is roasted, squeeze the juice of half a lemon over the lamb, then serve immediately. 5. Optional crispy top: If you prefer a crispy top on your lamb, after 4 hours, carefully open the foil and baking paper to expose the top. Place the lamb back in the oven for a further 10 minutes to allow the surface to brown and crisp up. Otherwise, you can skip this step, as I personally don’t do it. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Easy Easter Greek Lamb Roast Original Recipe 2018 Easter Greek Lamb Roast Easy Easter Greek Lamb Roast Lamb wrapped like a parcel Golden Cooked Greek Lamb Margaret Pahos @CreateCookShare

Looking for the ultimate Greek comfort food? This Makaronopita (Pastryless Greek Pasta Bake) is a rich, creamy baked pasta made with feta, eggs and plenty of cheese for a golden, satisfying meal. This gluten-free version skips the traditional filo pastry while keeping all the comforting flavours of the classic Greek family favourite. Makaronopita (PastryLess Greek Pasta Bake) This Makaronopita (Pastryless Greek Pasta Bake) is Greece's answer to mac and cheese, a rich, creamy baked pasta held together with eggs, feta and plenty of cheese instead of a heavy sauce. Traditionally, makaronopita is made with layers of crisp filo pastry, but this gluten-free version skips the pastry entirely, allowing the cheesy pasta filling to take centre stage. The result is a comforting, hearty meal that's simple enough for a weeknight dinner yet special enough to share with family and friends. This recipe is especially close to my heart because it's one of my family's favourites. My mum always made it with filo pastry, following the way my dad taught her many years ago before she made it her own. Together, Mum and I recreated the recipe without the pastry by increasing the eggs and cheese to give it the same structure and beautiful creamy texture. It's everything we loved about the original, just naturally gluten-free, and a dish that still brings everyone to the table. Story Behind the Recipe My mum's original Makaronopita was made with layers of filo pastry, four sheets on top, two in the middle and a buttery base. It was one of my dad's favourite meals, and he was actually the one who first taught Mum how to make it before she added her own touch over the years. When I needed to create a gluten-free version, simply replacing the pastry wasn't enough. After plenty of experimenting together, Mum and I realised the secret was increasing the eggs and cheese to give the bake the same structure, richness and sliceability without the filo. It worked beautifully, and now this pastryless version has become a family favourite in its own right. Watch How to Make It Makaronopita (Gluten-Free Greek Pasta Bake with Feta) Helpful Tips Use a Quality Gluten-Free Pasta Not all gluten-free pasta behaves the same. Choose a quality brand such as Barilla, San Remo or Rummo, as they hold their shape well during baking and absorb the custard without becoming mushy. Let It Rest Allow the bake to rest for 15 minutes before slicing. This gives the egg mixture time to set and helps the slices hold together much better. Bake Covered First Covering the dish with dampened baking paper for the first part of baking traps moisture and prevents the top from drying out before the centre has cooked. Reheating Leftovers Gluten-free pasta tends to dry out more quickly than traditional pasta. For the best texture, reheat leftovers in the microwave until piping hot. If reheating in the oven, cover the dish tightly with foil or baking paper to help retain moisture. Traditional vs Gluten-Free Traditional Makaronopita is made with layers of filo pastry—a base layer, a middle layer and a golden top. This gluten-free version skips the pastry and instead uses extra eggs and cheese to create the same structure and hold. Allowing the bake to cool for at least 15 minutes before slicing helps it set and makes serving much easier. Using Traditional Wheat Pasta If you're making this recipe with traditional wheat pasta instead of gluten-free pasta, reduce the milk to 700–750 ml. Wheat pasta absorbs less liquid during baking, whereas gluten-free pasta tends to absorb more, which is why this recipe uses extra milk to keep the bake creamy. Baking Dish For the most even cooking, use a metal or ceramic baking dish. Stoneware tends to cook more slowly in the centre while drying out the edges. Makaronopita (PastryLess Greek Pasta Bake) Other Pasta Recipes You'll Love Fresh Gluten Free Pasta Baked Feta Pasta with Spinach and Pine Nuts Ravioli Piccata with Pine Nuts Hidden Vegetable Pasta Soup Minestrone Soup with Butter Beans Makaronopita (PastryLess Greek Pasta Bake) Makaronopita (PastryLess Greek Pasta Bake) Prep 15 minutes Cooks 1 hour Serves 6-8 25 x 35cm baking dish INGREDIENTS (halve quantities to serve 4) 800g gluten-free QUALITY pasta, penne 8 extra-large eggs 900mL of milk 2 teaspoons salt 1 teaspoon freshly cracked black pepper ½ teaspoon ground nutmeg 400g feta cheese, finely crumbled 350g tasty cheddar, grated (optional to use Kefalotyri) olive oil INSTRUCTIONS 1. Boil the Pasta Cook the gluten-free pasta in a large saucepan of well-salted boiling water until al dente, as it will continue cooking in the oven. Drain well. 2. Prepare the Egg Mixture While the pasta is cooking, whisk the eggs in a large mixing bowl. Add the milk, salt, pepper, and nutmeg, and whisk until smooth. Stir in the crumbled feta. 3. Assemble the Pie Grease the base and sides of a 25 x 35 cm baking dish with olive oil, making sure all edges and corners are well coated. Add half of the hot drained pasta. Sprinkle with half of the grated cheddar or Kefalotyri. Spoon over half of the egg and feta mixture. Use a fork to gently move the pasta around so the mixture settles throughout. Add the remaining pasta. Finish by sprinkling the remaining grated cheese on top. Spoon over the second half of the egg and feta mixture. 4. Bake Cover the top with a sheet of baking paper that’s been scrunched, dampened with water, and then flattened out. This helps retain moisture and keeps the top from drying out. Bake in a preheated oven at 180°C (fan-forced) for 50 minutes. Remove the baking paper and bake uncovered for a further 10 minutes. 5. Serve Allow to cool for at least 15 minutes before slicing. If serving hot, note that the pieces may not hold their shape perfectly, but that’s part of the rustic deliciousness. Once cooled, it scoops out more cleanly and holds together better. Optional to sprinkle chopped parlsey over the top as a garnish. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Makaronopita (PastryLess Greek Pasta Bake) Recipe and Photography Margaret Pahos for @CreateCookShare

Looking for a healthy soup the whole family will love? This Hidden Vegetable Pasta Soup (Soupa Me Asteraki) is packed with blended vegetables, gluten-free pasta and simple pantry ingredients to create a nourishing, naturally creamy one-pot meal. It's perfect for picky eaters, meal prep and cosy lunches or dinners. Hidden Vegetable Pasta Soup, gluten-free This Hidden Vegetable Pasta Soup (Soupa Me Asteraki) is one of those comforting recipes that proves simple ingredients can create something truly delicious. Loaded with hidden vegetables blended into a rich, silky broth, it's a nourishing Greek-inspired soup that's perfect for the whole family. The vegetables completely melt into the soup, creating a naturally creamy texture without any cream, while the gluten-free pasta makes it hearty enough for lunch or dinner. Whether you're feeding picky eaters, looking for an easy meal prep recipe or simply want a wholesome one-pot meal, this soup is always a winner. It freezes well, reheats beautifully and is a favourite in our home - my children regularly asks me to make it, even though it's packed full of vegetables! Why You'll Love This Recipe Perfect for Picky Eaters Blending the vegetables into the broth creates a smooth, creamy soup where the vegetables are completely hidden, making it an easy way to add extra goodness to family meals. Great for Meal Prep This soup keeps beautifully in the refrigerator and is ideal for work lunches or school lunches in a thermos. Budget-Friendly Made with everyday pantry staples and inexpensive vegetables, it's a nourishing meal that won't stretch the grocery budget. One-Pot Recipe Everything cooks in one pot, making preparation simple and washing up even easier. Watch How to Make It Helpful Tips Blend Until Completely Smooth Using an immersion blender creates the smoothest texture. If you don't have one, transfer the cooked vegetables and a few ladles of stock to a food processor or high-speed blender before returning everything to the pot. Gluten-Free Pasta Gluten-free pasta can stick together as it cooks, so stir it frequently during the first few minutes after adding it to the soup. Adjust the Consistency Every gluten-free pasta absorbs liquid differently. If the soup becomes too thick, simply add a little extra boiling water. If it's too thin, cover the pot and let it sit for 10 minutes after cooking. The pasta will continue absorbing the broth and naturally thicken the soup. Make It Dairy-Free Skip the parmesan or use your favourite dairy-free hard cheese alternative. Storage Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing Freeze the soup for up to 3 months. For the best texture, slightly undercook the pasta if you know you'll be freezing it. Meal Prep Divide cooled soup between individual containers or glass jars for quick lunches throughout the week. Reheat in the microwave or warm on the stovetop, adding a splash of boiling water if the soup has thickened during storage. Hidden Vegetable Pasta Soup, gluten-free Other Soup Recipes Minestrone Soup with Butter Beans, gluten-free Chicken and Rice Healing Soup, gluten-free Hearty Lentil Soup, gluten-free Noodle Soup with Coconut, Ginger, and Turmeric, gluten-free All other Soup Recipes Hidden Vegetable Pasta Soup, gluten-free Hidden Vegetable Pasta Soup (Soupa Me Asteraki) Serves: 4 | Prep: 10 minutes | Cook: 30 minutes INGREDIENTS 250 g gluten-free small pasta (stelline, orzo or small elbows) 8 cups water (plus extra if needed) ¼ cup extra virgin olive oil 2 tablespoons tomato paste 1 large brown onion, roughly chopped 1 large carrot, roughly chopped 2 celery stalks, strings removed and roughly chopped 1 red capsicum, roughly chopped 4 garlic cloves 2 teaspoons sea salt 1 teaspoon freshly ground black pepper A handful of fresh parsley, finely chopped (optional) To Serve Finely grated parmesan or dairy-free alternative Extra virgin olive oil Freshly cracked black pepper Chopped parsley INSTRUCTIONS 1. Cook the Vegetables Bring the water to the boil in a large saucepan. Add the olive oil, tomato paste, onion, carrot, celery, capsicum, garlic and sea salt. Stir well and bring back to a gentle boil. Reduce the heat, cover and simmer for 20-30 minutes, or until the vegetables are very soft. 2. Blend the Soup Using an immersion blender, blend the vegetables until the soup is completely smooth and creamy. Season with the black pepper. 3. Cook the Pasta Bring the soup back to a gentle boil. Add the gluten-free pasta and cook for 8–12 minutes, stirring regularly during the first few minutes, until the pasta is tender. If the soup becomes too thick, simply stir through a little extra boiling water until you reach your preferred consistency. 4. Serve Ladle into bowls and finish with chopped parsley, a drizzle of extra virgin olive oil, freshly cracked black pepper and plenty of finely grated parmesan. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Hidden Vegetable Pasta Soup, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

This Greek Beef Stew with Pasta (Kreas Kokkinisto) is a comforting family classic made with tender chunks of beef slowly simmered in a rich tomato sauce until melt-in-your-mouth tender. Served over your favourite gluten-free pasta and topped with grated halloumi, mizithra or parmesan, it's a simple yet incredibly flavourful meal that's been enjoyed in Greek homes for generations. Greek Beef Stew with Pasta, gluten-free This is one of those recipes that instantly takes me back to my mum's kitchen. The aroma of beef slowly cooking with tomatoes, cinnamon and allspice would fill the house for hours, and everyone knew a comforting dinner was on the way. It's rustic, economical and deeply satisfying, exactly the kind of meal that's perfect for cosy family dinners or making ahead, because like many Greek stews, it tastes even better the next day. What is Kreas Kokkinisto Kokkinisto (κοκκινιστό) comes from the Greek word kokkino, meaning "red", and refers to dishes slowly cooked in a rich tomato-based sauce. The meat is first browned to develop flavour before simmering gently until tender. While beef is one of the most popular versions, kokkinisto can also be made with lamb, veal or chicken and is traditionally served with pasta, rice, mashed potatoes or crispy fried potatoes. One of my favourite childhood memories was enjoying leftover Kreas Kokkinisto the following day with homemade thick-cut fried potatoes. We'd use the crispy chips to soak up every last bit of the rich tomato sauce instead of bread. Even now, it's still one of my favourite ways to enjoy this comforting Greek stew. Watch How to Make Kreas Kokkinisto Greek Beef Stew with Pasta, gluten-free Helpful Tips Pasta Any gluten-free pasta works beautifully with this dish. My personal favourites are large spirals or tubular pasta, as they hold the rich tomato sauce beautifully. Tip: Cook the pasta during the final 10 minutes of cooking the beef. This gives the stew a few minutes to rest while the pasta cooks, allowing the sauce to settle and the flavours to develop even further. Best Cuts of Beef Chuck steak or gravy beef are the best cuts for Kreas Kokkinisto. These cuts become beautifully tender during slow cooking while creating a rich, flavour-packed sauce. Browning the Beef Don't skip this step. Browning the beef creates deep, rich flavour and develops all those delicious caramelised bits on the bottom of the pot, which become part of the finished sauce. Keeping the Sauce Perfect Keep the liquid sitting roughly halfway up the beef while it simmers. Stir every 20 minutes and add a little extra boiling water if needed to prevent the sauce from reducing too quickly or catching on the bottom of the pot. Thickening the Sauce If your sauce is a little thin once the beef is tender, simply remove the lid and simmer over medium-high heat for the final 5–10 minutes until it naturally reduces to your preferred consistency. Cheese Traditionally, Kreas Kokkinisto is served with grated mizithra cheese, but grated halloumi or parmesan are all delicious alternatives. For a dairy-free version, use your favourite plant-based hard cheese or nutritional yeast. What can I serve this Kreas Kokkinisto with? Gluten Free Pasta Stovetop Rice Baked Potatoes Greek Baked Vegetables Fried Potatoes Greek Beef Stew with Pasta, gluten-free Storage Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing Kreas Kokkinisto freezes beautifully. Freeze the beef stew (without the pasta) in an airtight container for up to 3 months. Defrost overnight in the refrigerator and gently reheat on the stovetop before serving with freshly cooked pasta. Meal Prep This recipe is perfect for meal prep because the flavours become even richer overnight. Store the beef separately from the pasta and simply cook fresh pasta when you're ready to serve for the best texture. Other Hearty Dinner Ideas Slow Cooked Beef Chuck Roast Roasted Boneless Leg of Lamb Greek Soutzoukakia (Meatballs) Biftekia (Greek Beef Patties) Slow Cooker Beef Stew Greek Beef Stew with Pasta, gluten-free Greek Beef Stew with Pasta, gluten-free (Kreas Kokkinisto) Prep Time: 10 minutes | Cook Time: 1 hour 15 minutes | Serves: 4–6 INGREDIENTS 1.2 kg boneless beef (gravy beef or chuck steak), cut into 3 cm cubes 60 ml (¼ cup) extra virgin olive oil 1 large onion, diced 4 large cloves garlic, minced 2 heaped tablespoons tomato paste ½ teaspoon ground allspice (pimento) 1 cinnamon stick 2–3 teaspoons sea salt flakes ½ teaspoon freshly ground black pepper 1 litre boiling water, plus extra if needed Gluten-free pasta of choice INSTRUCTIONS 1. Brown the Beef Heat the olive oil in a large heavy-based pot over high heat. Add the beef and cook, stirring occasionally, for 8–10 minutes until well browned and any released liquid has evaporated. 2. Cook the Onion and Garlic Add the onion and garlic and cook for 2–3 minutes until softened and fragrant. 3. Add the Tomato Paste Stir in the tomato paste and cook for 1 minute, allowing it to caramelise slightly. Season with the sea salt and black pepper. 4. Add the Spices and Water Stir through the ground allspice and cinnamon stick. Pour in the boiling water, or enough to cover well over the beef. Bring to the boil. 5. Simmer Once boiling, reduce the heat to low, cover with a lid and simmer gently for 1 hour to 1 hour 15 minutes, or until the beef is beautifully tender. Stir every 20 minutes. Tip: Keep the liquid sitting roughly halfway up the beef throughout cooking. If the sauce reduces too much, simply add extra boiling water to keep the meat moist and prevent it from catching on the bottom of the pot. If you'd like a thicker sauce, remove the lid during the final 5–10 minutes and simmer until it reduces naturally. 6. Cook the Pasta During the final 10 minutes of cooking, cook your gluten-free pasta according to the packet instructions. Drain well. 7. Serve Divide the pasta between serving bowls and generously spoon over the beef and rich tomato sauce. Finish with grated mizithra, halloumi or parmesan cheese and serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Beef Stew with Pasta, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

Looking for an easy vegetarian dinner that's packed with flavour? This Mediterranean Beans and Halloumi Bake combines tender vegetables, hearty beans, a rich tomato sauce and golden baked halloumi in one simple pan. It's naturally gluten-free, budget-friendly and perfect for busy weeknights or meal prep. One-Pan Mediterranean Beans and Halloumi Bake This Mediterranean Beans and Halloumi Bake is the perfect one-pan vegetarian dinner that's hearty, wholesome and packed with flavour. Tender roasted vegetables, protein-rich beans and a rich tomato and balsamic sauce are baked together before being topped with golden halloumi that's crisp around the edges and beautifully soft in the centre. Finished with toasted pine nuts for a delicious crunch, it's an easy family meal that's naturally gluten-free, budget-friendly and made with everyday pantry ingredients. Whether you're looking for a simple weeknight dinner or a recipe that's perfect for meal prep, this bake is sure to become a favourite. It reheats beautifully for lunches, can easily be customised with your favourite seasonal vegetables or beans, and is delicious served with warm gluten-free pita bread or fluffy rice to soak up every last spoonful of the rich Mediterranean-inspired sauce. Watch How to Make It Helpful Tips and Substitutions Halloumi For extra flavour, brush or lightly marinate the halloumi in a little olive oil and lemon juice before baking. Vegetable Variations This recipe is very adaptable. Eggplant, sweet potato, pumpkin, potatoes or cherry tomatoes all work beautifully. Cut firmer vegetables into approximately 2 cm pieces so they cook evenly. Bean Variations Cannellini beans, chickpeas or borlotti beans can easily replace the butter beans or black beans. Halloumi Substitute If halloumi isn't available, feta makes a delicious alternative. Crumble it over the bake during the final few minutes of cooking. For a dairy-free version, use your favourite vegan halloumi. Add Some Heat For a spicy kick, stir through a pinch of chilli flakes or cayenne pepper with the spices before roasting. Serving Ideas Serve with gluten-free pita, crusty bread, steamed rice, quinoa or couscous (if not gluten-free) to soak up the rich tomato sauce. One-Pan Mediterranean Beans and Halloumi Bake STORAGE Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a 180°C oven until piping hot. MEAL PREP This Mediterranean Beans and Halloumi Bake is ideal for meal prep. Divide the cooled bake into individual containers for easy lunches or dinners throughout the week. The flavours continue to develop overnight, making leftovers even more delicious. Other Vegetarian Recipes you'll LOVE Roasted Cauliflower and Chickpea Salad with Halloumi Chickpea Vegetable Soup with Lemon and Dukkah Artichokes and Potatoes with Peas Crispy Gnocchi Tray Bake with Bocconcini Spinach and Ricotta Stuffed Sweet Peppers One-Pan Mediterranean Beans and Halloumi Bake One-Pan Mediterranean Beans and Halloumi Bake Serves: 4 | Prep: 10 minutes | Cook: 55–60 minutes Roasting Pan: 30 x 20 cm INGREDIENTS 2 x 400 g cans butter beans, drained and rinsed 1 x 400 g can black beans, drained and rinsed 1 x 400 g can diced tomatoes 225 g halloumi, sliced into 2 cm thick pieces 2 tablespoons extra virgin olive oil, plus extra for drizzling 1 large fennel bulb, cut into 1 cm wedges 1 large carrot, diced into 1 cm cubes 1 large zucchini, diced 1 large red capsicum, seeded and diced 3 tablespoons pine nuts, toasted 2 tablespoons balsamic glaze 2 teaspoons garlic granules (or garlic powder) 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon sea salt, plus extra to taste ½ teaspoon white pepper TO SERVE Gluten-free pita bread or cooked white rice INSTRUCTIONS 1. Preheat the Oven Preheat the oven to 210°C fan-forced. 2. Prepare the Fennel Trim the fennel bulb, reserving a handful of the delicate fronds for garnish. Slice the bulb into 1 cm wedges and finely chop a little of the stems and fronds. 3. Roast the Vegetables Add the fennel, carrot, zucchini and capsicum to a 30 x 20 cm roasting pan. Drizzle generously with the olive oil and season with the smoked paprika, cumin, garlic granules, sea salt and white pepper. Toss well until everything is evenly coated. Roast for 25 minutes, turning the vegetables halfway through, until they begin to caramelise around the edges. 4. Add the Beans Remove the pan from the oven. Add the diced tomatoes, butter beans, black beans and balsamic glaze. Stir gently to combine, drizzle with a little extra olive oil and season with a pinch of extra sea salt if needed. Return to the oven for 15 minutes, allowing the sauce to bubble and thicken slightly. 5. Add the Halloumi Arrange the halloumi slices over the top and scatter over the reserved fennel fronds. Return to the oven for 10 minutes, or until the halloumi is golden around the edges and lightly browned. 6. Toast the Pine Nuts Meanwhile, toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, stirring frequently until lightly golden and fragrant. 7. Serve Scatter the toasted pine nuts over the bake and finish with a drizzle of extra virgin olive oil if desired. Serve immediately with warm gluten-free pita bread or my steamed rice. 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 One-Pan Mediterranean Beans and Halloumi Bake Recipe and Photography Margaret Pahos @CreateCookShare

A simple two-ingredient method that changes everything about poaching eggs - no swirling, no mess and no more wispy whites. This is the perfect technique for cooking multiple eggs at one time. Perfect Poached Eggs A perfectly set white, a soft runny yolk and eggs you can cook by the dozen, this is the poached egg method you have been waiting for. Learning how to poach eggs perfectly is one of those kitchen skills that feels intimidating, but not anymore. No swirling, no mess, no stress. A simple white vinegar and water mixture before the eggs ever touch hot water gently sets the outer egg white so it holds its shape beautifully every single time — neat, compact and absolutely perfect. Why You'll Love This Poached Egg Method ✅ No swirling the water ✅ No adding vinegar to the poaching water ✅ Cook multiple eggs at once — perfect for families and entertaining ✅ Reuse the same vinegar mixture for multiple batches ✅ Consistent results every single time ✅ Ready in just 3 minutes once in the water Watch How to Make Perfect Poached Eggs Why Does the Vinegar Soak Work? The Science Behind Perfect Poached Eggs. Egg whites are made up of proteins that coagulate - or firm up - when exposed to heat or acid. White vinegar is acidic, and when an egg sits in a vinegar and water mixture, that acidity begins to denature the outer proteins in the egg white ever so slightly. This creates a delicate, almost invisible protective skin around the egg before it reaches the simmering water. When the egg is then lowered into the pot, that pre-set outer layer holds the white together instead of allowing it to disperse into thin, wispy strands. The result is a neater, more compact poached egg with a beautifully soft centre, achieved through science, not luck. How to Poach Eggs for a Crowd One of the biggest advantages of this method is its ability to scale. The same vinegar and water mixture can be reused for multiple batches without losing effectiveness. Simply transfer your first batch of eggs to the simmering water, then crack the next batch straight into the same mixture. For a full dozen eggs, repeat the process twice. This makes it ideal for family breakfasts, weekend brunches and entertaining — no stress, no chaos, just perfectly poached eggs for everyone at the table. Perfect Poached Eggs with Smashed Avocado on Toast Frequently Asked Questions How long do you soak eggs in vinegar before poaching? Soak the eggs in a one-to-one mixture of white vinegar and water for 10 to 12 minutes before poaching. This is enough time for the vinegar to gently begin setting the outer egg white without affecting the flavour. How many eggs can you poach at once with this method? Using a wide-based bowl, you can comfortably soak 2 to 6 eggs at a time. What is the best water temperature for poaching eggs? The water should be at a gentle simmer, steaming with small bubbles rising to the surface but not boiling vigorously. A rolling boil will break up the egg white and give you uneven results. How do I know when a poached egg is done? Cook for 3 minutes for a soft, runny yolk. Up to 5 minutes for a firmer centre. Can I poach eggs ahead of time? Yes. Poach the eggs, then transfer them immediately into a bowl of cold water to stop the cooking. Refrigerate for up to 24 hours. To reheat, simply lower into simmering water for 60 seconds. Why do my poached eggs always have wispy whites? Wispy whites happen when the egg white proteins hit hot water before they have any structure. The vinegar soak pre-sets those outer proteins slightly, giving the white something to hold onto when it enters the water, eliminating most of the wisps. Perfect Poached Eggs Perfect Poached Eggs Serves 3 | Prep: 12 minutes | Cook: 3 minutes INGREDIENTS 6 eggs, preferably organic or pasture-raised 1 cup white vinegar* 1 cup water* Water, for poaching *Additional vinegar and water may be needed when poaching larger quantities of eggs – making sure the mixture covers the eggs INSTRUCTIONS Prepare the vinegar mixture In a wide-based bowl, combine the vinegar and water. This quantity is generally enough for up to 4–6 eggs. If poaching a larger batch, simply increase the vinegar and water, maintaining a 1:1 ratio. Crack the eggs Crack the eggs gently into the vinegar mixture, ensuring they have enough room and are not overcrowded. Depending on the size of your bowl, you can comfortably soak anywhere from 2 to 6 eggs at a time. Soak Leave the eggs to soak for 10–12 minutes* Bring the water to a simmer Meanwhile, bring a large saucepan of water to a gentle simmer. The water should be steaming with small bubbles rising to the surface but not boiling vigorously. Transfer the eggs Using a ladle or slotted spoon, carefully lift each egg from the vinegar mixture. You may find it helpful to use a spoon to gently guide the egg into the ladle before lowering it into the simmering water. Cook Cook for 3 minutes for a soft, runny yolk, or up to 5 minutes if you prefer a firmer centre. Serve Remove with a slotted spoon, allow excess water to drain away, then serve immediately. *Note: The same vinegar and water mixture can be reused for multiple batches. Once your first six eggs are transferred to the simmering water, simply crack the next six eggs into the same mixture and repeat the process. This makes it easy and efficient when cooking for a larger group, perfect for family breakfasts and brunches. Perfect Poached Eggs Margaret Pahos @CreateCookShare

These Spinach and Feta Breakfast Biscuits combine the classic flavours of a spanakopita in an easy gluten-free breakfast biscuit. Made with simple ingredients and no pre-cooking required, they're perfect for meal prep, lunchboxes, snacks or busy mornings. If you love spanakopita, these savoury breakfast biscuits are a delicious way to enjoy those same flavours in a convenient grab-and-go option. Serve them warm, at room temperature or straight from the fridge for an easy high-protein breakfast or snack. Spinach and Feta Breakfast Biscuits, gluten-free Perfect for more than just breakfast While these are called breakfast biscuits, they're just as delicious served as a snack, packed into lunchboxes, enjoyed alongside a salad for lunch or added to a grazing platter when entertaining. Watch how to make gluten-free Spinach and Feta Breakfast Biscuits Frequently Asked Questions Can I use English spinach instead of baby spinach? Yes. English spinach can be used instead of baby spinach. Very finely chop before adding to the mixture. Do I need to cook the spinach first? No. The spinach is added raw, making these breakfast biscuits quick and easy to prepare. Can I use a different gluten-free flour? Yes. This recipe has been tested using Caputo Fioreglut Gluten Free Flour. Other gluten-free flour blends may work, however results can vary depending on the blend used. Can I use traditional flour instead of gluten-free flour? Yes. Plain flour can be used in place of the gluten-free flour. The texture may vary slightly and you may need to adjust the flour quantity if the mixture appears too wet or too dry. Can I make these ahead of time? Absolutely. These biscuits are perfect for meal prep and can be made several days in advance. How should I store the biscuits? Store the biscuits in an airtight container in the refrigerator for up to 5 days. How do I reheat them? The biscuits can be enjoyed cold, at room temperature or reheated. For the best texture, warm them in an air fryer. They can also be microwaved for convenience. Can I replace the cottage cheese? Yes. If you prefer not to use cottage cheese, replace it with additional feta. Use 150g feta in total and omit the cottage cheese. Are these suitable for lunchboxes? Yes. These biscuits hold their shape well and are perfect for lunchboxes, work lunches and on-the-go snacks. Spinach and Feta Breakfast Biscuits, gluten-free Other Brunch Ideas Spinach and Feta Fritters Hash Brown Toast with Avocado and Eggs Spinach and Feta Muffins Baked Mexican Frittata Eggs in a Bagel Hole Caramelised Figs with Greek Yoghurt Rice Paper Spanakopita Spinach and Feta Breakfast Biscuits, gluten-free Spinach and Feta Breakfast Biscuits, gluten-free Makes 12 biscuits | Prep 15 mins | Cook 25 mins INGREDIENTS 80g baby spinach, finely chopped 3 green onions, finely sliced 2 large eggs 2 tablespoons extra virgin olive oil 80g cottage cheese 80g feta, crumbled 80g cheddar cheese, grated (*plus extra) Zest of 1 lemon 100g Caputo Fioreglut Flour, gluten-free ½ teaspoon baking powder Sea salt and cracked black pepper, to taste INSTRUCTIONS 1. Preheat the oven Preheat the oven to 180°C fan-forced and line a large baking tray with baking paper. 2. Prepare the wet ingredients In a large bowl, whisk together the eggs, cottage cheese and olive oil until combined. 3. Add the filling ingredients Add the spinach, green onions, feta, cheddar, lemon zest, a pinch of sea salt and a generous crack of black pepper. Stir until combined. 4. Add the dry ingredients Add the flour and baking powder and fold through until combined. 5. Shape the biscuits Using a small ice cream scoop, divide the mixture into 12 portions on the prepared tray. Gently flatten each one to form a thick biscuit shape (*optional to add a small amount of cheddar over each biscuit). 6. Bake Bake for 15 minutes. Rotate the tray for even colouring, then bake for a further 10 minutes or until lightly golden and set through the centre. 7. Cool Allow to cool on the tray for 10 minutes before transferring to a wire rack. Serve warm or store in an airtight container in the fridge for up to 5 days. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Spinach and Feta Breakfast Biscuits, gluten-free Margaret Pahos @CreateCookShare

This Spanakopita Salad (Spinach and Feta Salad) combines the classic flavours of Greek spanakopita in a fresh and vibrant salad. Made with baby spinach, feta, fresh herbs, toasted almonds and a simple lemon dressing, it's perfect as a light lunch, side dish or entertaining salad. Spanakopita Salad (Spinach and Feta Salad) Watch how to make this Spanakopita Salad SERVING SUGGESTIONS This Spanakopita Salad is delicious served as a light lunch on its own or as part of a larger Mediterranean-style meal. Try serving it with: Easy Greek Lamb Roast Dukkah Chicken Tenderloins Crispy Pork Schnitzel Greek Lemon Chicken with Potatoes Biftekia (Beef Patties) Roast Chicken Lemon and Garlic Butter Baked Fish Spanakopita Salad Serves 6 | Prep 15 mins INGREDIENTS Salad 200g baby spinach, roughly chopped 200g feta, crumbled 4 green onions, finely sliced on the diagonal ½ cup fresh parsley, chopped ½ cup fresh dill, chopped ½ cup fresh mint, chopped ½ cup roasted almonds, chopped (or toasted, slivered almonds) 1 tablespoon sesame seeds Freshly cracked black pepper and pinch of sea salt Dressing ¼ cup extra virgin olive oil Juice of 1 lemon Zest of half a lemon 1 tablespoon raw honey INSTRUCTIONS 1. Prepare the salad Place the baby spinach, green onions, feta, parmesan, parsley, dill, mint, and half the almonds into a large serving bowl and season with salt and pepper. 2. Make the dressing In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, and honey. 3. Dress the salad and serve Pour the dressing over the salad and toss gently until well combined. Top with the remaining almonds and sesame seeds and serve immediately. Have you tried this recipe? Please leave me a rating below and comment, or share it with me at @CreateCookShare on Instagram Pinterest Facebook TikTok or YouTube Margaret Pahos @CreateCookShare