These gluten-free Baked Meatballs and Potatoes in a Rich Tomato Sauce are inspired by the Greek family favourite Soutzoukakia me Patates. Tender herb-filled meatballs and potatoes are baked together in a rich tomato sauce for a hearty and comforting one-pan meal. Instead of frying the meatballs, everything cooks together in the oven, making this an easy family dinner with less preparation and washing up. Baked Meatballs and Potatoes in Rich Tomato Sauce ABOUT THIS BAKED MEATBALLS AND POTATOES RECIPE This recipe is inspired by the flavours and aromas of my mum’s kitchen. The meatballs are made with beef mince, fresh parsley, mint, garlic and Greek oregano, then baked alongside potatoes in a rich tomato and herb sauce. As the dish cooks, the potatoes absorb the sauce while the meatballs stay soft, juicy and full of flavour. It’s the kind of comforting Greek-inspired meal that brings everyone to the table — simple ingredients, generous flavour and everything cooked together in one pan. Baked Meatballs and Potatoes in Rich Tomato Sauce Watch How to Make It TIPS FOR THE BEST BAKED MEATBALLS AND POTATOES Cut the Potatoes Evenly Cut the potatoes into approximately 2 cm pieces so they cook evenly and become tender in the same time as the meatballs. Keep the Meatballs Tender Soaking the gluten-free bread briefly in water before adding it to the mince helps create softer, more tender meatballs. Wet Your Hands Before Rolling Lightly dampen your hands with water before shaping the meatballs to prevent the mixture from sticking. Cover During the First Stage of Baking Keeping the tray covered for the first part of cooking helps the potatoes soften and prevents the sauce from reducing too quickly. Check the Potatoes Before Serving Different varieties of potatoes can cook at slightly different rates, so check that they are completely tender before removing the tray from the oven. Baked Meatballs and Potatoes in Rich Tomato Sauce MEAL PREP AND STORAGE The meatball mixture can be prepared up to 24 hours ahead and stored covered in the refrigerator before shaping and baking. Leftovers can be refrigerated in an airtight container for up to 4 days and reheated until hot. The cooked dish can also be frozen for up to 2 months. Allow it to cool completely before freezing, then thaw overnight in the refrigerator before reheating. Other Beef Recipes you'll LOVE Nacho Salad with Spiced Beef Slow Cooked Chuck Roast Greek Spaghetti Bolognese Greek Beef Stew with Pasta Roasted Boneless Leg of Lamb Juicy Beef Kafta with Baked Potatoes Moussaka Shepherd's Pie Baked Meatballs and Potatoes in Rich Tomato Sauce BAKED MEATBALLS AND POTATOES IN A RICH TOMATO SAUCE Serves 4 | Prep: 15 min | Cook: 1 hour 10 minutes INGREDIENTS Meatballs 600 g beef mince 3 slices gluten-free wholemeal bread 1 large brown onion, finely chopped or grated 4 garlic cloves, crushed and minced 2 eggs 1 tablespoon olive oil 1 tablespoon white vinegar 1 cup parsley leaves, finely chopped ½ cup mint leaves, finely chopped 1 teaspoon dried Greek oregano 1 teaspoon paprika 1teaspoon sea salt ½ teaspoon black pepper Sauce 300 ml vegetable or beef stock 400 ml tomato passata 2 tablespoons extra virgin olive oil 1 teaspoon dried Greek oregano 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon ground garlic 2 teaspoons sea salt 1 teaspoon black pepper Vegetables 600–700 g potatoes, peeled and cut into 2 cm pieces Topping 1 cup grated cheese, such as Kefalograviera or Parmesan and Mozzarella (combine two types) ¼ cup parsley, finely chopped INSTRUCTIONS 1. Prepare the Potatoes Wash and peel the potatoes, then cut them into approximately 2 cm pieces. Keeping them a similar size will help them cook evenly alongside the meatballs. Arrange the potatoes evenly in a large baking dish. 2. Preheat the Oven Preheat the oven to 200°C fan-forced. 3. Soak the Bread Remove the crusts from the gluten-free bread and place the slices in a bowl of water for approximately 20 seconds. Remove and gently squeeze out the excess water, then place the bread into a large mixing bowl. 4. Prepare the Meatball Mixture Add the beef mince, onion, garlic, eggs, olive oil, white vinegar, parsley, mint, Greek oregano, paprika, salt and pepper to the soaked bread. Using your hands, gently mix until all the ingredients are evenly combined. 5. Shape the Meatballs Lightly wet your hands with water to prevent the mixture from sticking. Take approximately 2 tablespoons of mixture at a time and shape into meatballs around 5 cm in diameter. Arrange the meatballs over the potatoes, leaving a little space between each one. You should have approximately 10–12 meatballs. 6. Prepare the Tomato Sauce Add the stock, tomato passata, extra virgin olive oil, Greek oregano, thyme, paprika, ground garlic, salt and pepper to a mixing bowl. Whisk until well combined. Pour the sauce evenly over the meatballs and potatoes. 7. Bake Cover the baking dish snugly with baking paper or foil and bake for 50 minutes. Remove the covering and bake for a further 20 minutes, or until the potatoes are tender and the meatballs are cooked through. Depending on the variety and size of the potatoes, they may need an additional 10 minutes. 8. Add the Cheese and Serve Remove the dish from the oven and immediately scatter the grated cheese over the top. The residual heat from the meatballs and sauce will soften and melt the cheese. Finish with the fresh parsley. Allow the dish to rest for a few minutes before serving. 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 Baked Meatballs and Potatoes in Rich Tomato Sauce Recipe and Photography Margaret Pahos @CreateCookShare

Weeknights just got easier with this Honey Mustard Salmon & Veggie one-tray bake that's packed with flavour, is nutrient-rich and gluten-free. The salmon is tender baked, the vegetables crisp and caramelised, and the marinade, a golden blend of sweet honey, zesty lemon, and bold Dijon that tastes like sunshine. Let's start cooking! Honey Mustard Salmon and Vegetable Tray Bake, gluten-free The recipe for this Honey Mustard Salmon and Vegetable showcases the beauty of tray-bake meals. While the vegetables roast, prep the flavorful honey mustard marinade. Everything cooks together in one tray, resulting in a fuss-free dinner with minimal cleanup. Versatile, gluten-free, and delicious, it's the ideal choice for a quick midweek meal, or meal prep option, or with minimal time spent in the kitchen, it's a great option to feed guests all while enjoying their company. Watch How to Make It !!! PLEASE NOTE: Bake vegetables for 35 minutes (not 20 minutes) as mentioned in the video Opting for Wild Ethically Sourced Salmon Nutritional Superiority: Wild salmon tends to have a higher nutritional profile, including more omega-3 fatty acids, which are essential for heart health and brain function. Environmental Sustainability: Wild salmon fishing practices often adhere to stricter environmental standards, helping to maintain healthy fish populations and preserve marine ecosystems. Ethical Considerations: Choosing ethically sourced salmon supports responsible fishing practices that prioritize animal welfare and respect for natural habitats. Reduced Chemical Exposure: Wild salmon is less likely to be exposed to antibiotics, hormones, and other chemicals commonly used in farmed fish production. Superior Flavor and Texture: Many people prefer the taste and texture of wild salmon, which is often firmer and has a richer flavor compared to farmed varieties. Supporting Local Communities: Purchasing wild salmon from sustainable fisheries can help support local fishing communities and economies. Honey Mustard Marinade Sauce The gluten-free honey mustard sauce in this recipe is like a ray of sunlight. Its perfect blend of sweet caramelized honey and tangy Dijon mustard elevates the salmon to new heights of flavour. The sweetness of the honey, caramelizes during baking, creating a rich and indulgent glaze, while, the Dijon mustard adds a savory tanginess, offering depth, and complexity to every bite. I highly suggest that doubling the honey mustard sauce is always an option for those craving an extra punch of flavour, or for those who love a dipping sauce, allowing you to slather it on generously for an even more indulgent dinner. Honey Mustard Salmon and Vegetable Tray Bake, gluten-free Variations Vegetables: Incorporating additional vegetables such as sweet potatoes or carrots into this tray bake. Ensure they're diced to a uniform size for consistent baking and optimal texture. Salmon: For a twist, experiment with substitutes such as trout or a hearty, dense white fish. These alternatives offer unique flavour profiles that beautifully complement the honey mustard sauce and roasted vegetables. Other Tray Bake and Salmon Recipes you'll LOVE Greek Lemon, Garlic and Mint Lamb Shanks Italian Baked Calamari Garlic and Rosemary Roasted Potatoes Bagel Seasoning Salmon Bowl Salmon with Bruschetta Salad Salmon and Buffalo Mozzarella Potato Gem Cups Baked Meatballs and Potatoes in a Rich Tomato Sauce Lemon and Garlic Butter Fish Honey Mustard Salmon and Vegetable Tray Bake, gluten-free Honey Mustard Salmon and Vegetable Tray Bake Serves 4 | Prep 10 | Cook 35 INGREDIENTS Vegetables: 2 large potatoes, peeled and diced 2cm cubed 2 zucchinis, diced ½ small cauliflower head cut into florets 3 tablespoons olive oil 1 tablespoon dried Italian herb seasoning 1 teaspoon paprika 1 teaspoon sea salt 1 teaspoon white pepper Salmon: 4 x 120g salmon fillets, rinse and pat dry with paper towel 12 cherry tomatoes (or 1 punnet) 2 tablespoons sesame seeds Honey Mustard Marinade Sauce: 3 tablespoons lemon juice 1 tablespoon olive oil 2 tablespoons honey 2 tablespoons Dijon mustard 2 garlic cloves, minced ½ teaspoon sweet paprika 1 teaspoon sea salt ½ teaspoon white pepper For Serving: ¼ cup olives of choice (approx. 120g) ½ cup goat’s cheese, crumbled (150g) Fresh parsley and/or basil leaves Drizzle of olive oil Lemon wedges INSTRUCTIONS 1. Oven: Preheat the oven to 200°C fan forced and line a baking tray with baking paper. 2. Baking the Vegetables: Place onto the tray, the potatoes, zucchini, and cauliflower. Drizzle with olive oil and season with Italian herbs, paprika, sea salt, and pepper. Toss until evenly coated. Place into the oven and bake for 35 minutes. 3. Prepare the Honey Mustard: In the meantime, pour into a bowl the lemon juice, olive oil, honey, Dijon mustard, garlic, paprika, sea salt and pepper and whisk to combine well. 4. Prepare the Salmon: Remove the vegetables from the oven and place the salmon fillets, skin side down, over the top. Drizzle over the salmon the honey mustard dressing and sprinkle over the sesame seeds. Pour over the vegetables any remaining dressing. Scatter the cherry tomatoes around the tray and then bake a further 15 minutes or until the salmon is cooked through. 5. Bring it together: Once baked, remove the tray from the oven. Sprinkle crumbled goat’s cheese and scatter the olives. Garnish with fresh parsley and/or basil leaves. Drizzle with a little extra olive oil and add lemon juice for added zest and flavour. Serve hot and enjoy! 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 Honey Mustard Salmon and Vegetable Tray Bake, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

This gluten-free One-Pan Sausage and Vegetable Bake is an easy, hearty dinner made with juicy sausages, colourful roasted vegetables and a savoury herb gravy, all cooked together in one pan. With minimal preparation and hardly any washing up, it’s the kind of comforting family meal that’s perfect for busy weeknights. One-Pan Sausage and Vegetable Bake with Herb Gravy ABOUT THIS ONE-PAN SAUSAGE AND VEGETABLE BAKE There’s a lot to love about a dinner where the oven does most of the work. Baby potatoes, carrots, squash and red onion are roasted first to give them a head start before the sausages, green beans and herb gravy are added to the pan. As everything cooks together, the sausages add flavour to the vegetables while the stock, Worcestershire sauce, herbs and seasonings create a rich gravy underneath. It’s simple, filling and easily adapted depending on the vegetables or sausages you have on hand. Watch How to Make It TIPS FOR THE BEST SAUSAGE AND VEGETABLE BAKE Cut the Potatoes Small Enough Keep the potato pieces around 2 cm so they become tender within the cooking time. Give the Vegetables a Head Start Roasting the potatoes, carrots, squash and onion before adding the sausages helps them cook evenly and gives them better flavour. Don’t Crowd the Pan Use a large roasting pan so the vegetables have enough space to roast rather than steam. Add the Green Beans Later For better colour and texture, add the green beans for the final 25–30 minutes rather than cooking them for the full 40 minutes. Make a Smooth Gravy Mix the cornflour with a small amount of cold stock first, then whisk it into the remaining stock with the Worcestershire sauce and seasonings. Let the Gravy Rest Allow the tray bake to sit for about 5 minutes after it comes out of the oven. The gravy will continue to thicken slightly as it rests. Swap the Vegetables Use what you already have in the fridge. Just keep in mind that harder vegetables may need to be added earlier, while softer vegetables should be added later. One-Pan Sausage and Vegetable Bake with Herb Gravy One-Pan Sausage and Vegetable Bake with Herb Gravy One-Pan Sausage and Vegetable Bake with Herb Gravy, gluten-free Serves 4 | Prep: 15 minutes | Cook: 55 minutes INGREDIENTS 8–10 gluten-free beef or pork sausages 400 ml gluten-free beef or vegetable stock 500 g baby potatoes, washed and cut into 2 cm pieces 300 g green beans, trimmed and halved 4 small yellow squash, quartered 2 carrots, peeled, halved lengthways and sliced 2 red onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons gluten-free Worcestershire sauce 2 tablespoons dried Italian herbs 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons cornflour 1 teaspoon sea salt ½ teaspoon black pepper INSTRUCTIONS 1. Prepare the Oven and Pan Preheat the oven to 200°C fan-forced. Prepare a large roasting pan, approximately 40 x 30 cm. 2. Roast the Vegetables Add the potatoes, carrots, squash and red onion to the roasting pan. Drizzle with the olive oil and season with the salt, pepper and 1 tablespoon of the Italian herbs. Toss well to coat, then roast for 15 minutes. 3. Make the Herb Gravy Meanwhile, combine the cornflour with approximately ¼ cup of the cold stock and whisk until completely smooth. Add the remaining stock, Worcestershire sauce, garlic powder, onion powder and remaining Italian herbs and whisk to combine. 4. Add the Sausages and Gravy Remove the vegetables from the oven and arrange the sausages over the top. Pour the herb gravy mixture evenly into the pan. Return to the oven and cook for 15 minutes. Add the green beans, gently stirring them through the vegetables and gravy, then cook for a further 25 minutes, or until the sausages are cooked through and the potatoes are tender. Turn the sausages during cooking if you would like them browned evenly on both sides. 5. Rest and Serve Remove the roasting pan from the oven and allow it to stand for 5 minutes. The herb gravy will thicken slightly as it rests. Divide between serving bowls and spoon over plenty of gravy. Serve immediately. 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 Sausage and Vegetable Bake with Herb Gravy Recipe and Photography Margaret Pahos @CreateCookShare

Fresh, crunchy and packed with flavour, this gluten-free Peanut Pad Thai Salad with Chicken combines tender seasoned chicken, crisp vegetables and a creamy Thai-style peanut dressing made with peanut butter, lime, tamari, ginger and garlic. With around 60 g of protein and three easy ways to cook the chicken - air fryer, stovetop or oven - it’s a satisfying meal that works just as well for a quick dinner as it does for meal prep. Peanut Pad Thai Salad with Chicken, gluten-free ABOUT THIS PEANUT PAD THAI SALAD This colourful salad takes inspiration from the sweet, salty, tangy and nutty flavours of Thai-style cooking and turns them into a fresh, protein-packed meal. Instead of noodles, cabbage, carrot, zucchini, cucumber and capsicum provide plenty of crunch, while the creamy peanut and lime dressing brings everything together. The chicken can be cooked in the air fryer, frying pan or oven, making this an easy recipe to adapt to whatever works best in your kitchen. Watch How to Make It NOTE: Airfryer and Stovetop Instructions in Method TIPS FOR THE BEST PEANUT PAD THAI SALAD Don’t Overcook the Chicken Because the chicken breasts are sliced in half lengthways, they cook quickly. Allow them to rest for a few minutes before slicing so they stay juicy and tender. Adjust the Dressing Consistency Peanut butter varies between brands, so add water 1 tablespoon at a time until the dressing is smooth, creamy and easy to drizzle. Add the Dressing Gradually Pour the dressing over the salad a little at a time and toss well. You want everything coated without weighing down the fresh vegetables. Keep It Crunchy for Meal Prep If preparing the salad ahead, store the dressing and crushed peanuts separately and add them just before serving. Adjust the Sweetness The maple syrup is optional. Taste the dressing first, then add it if you prefer a slightly sweeter balance against the lime and tamari. MEAL PREP AND STORAGE The chicken, vegetables and dressing can all be prepared ahead of time. For the best texture, store the salad, chicken and peanut dressing separately in airtight containers in the refrigerator and assemble just before serving. The cooked chicken and prepared vegetables can be refrigerated for up to 3 days. Give the dressing a good stir before serving and add a splash of water if it has thickened in the fridge. Peanut Pad Thai Salad with Chicken, gluten-free Other Protein-Packed Recipes Chinese Ginger Scallion Chicken Greek Lemon Oregano Chicken and Potatoes Asian Marinated Beef Noodle Bowl Creamy Tuscan Chicken and Rice Ratatouille Shakshuka Stuffed Baked Chicken Breast Lamb Cutlets with Sage and Chickpeas Peanut Pad Thai Salad with Chicken, gluten-free Peanut Pad Thai Salad with Chicken Serves 4 | Prep: 15 minutes | Cook 15 minutes INGREDIENTS Chicken: 800g chicken breasts, sliced in half lengthways 1 teaspoon sea salt 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon pepper ½ teaspoon chilli flakes Olive oil Salad: ½ head green cabbage, shredded or finely sliced 2 large carrots, into strips/spiralised* 1 large zucchini, into strips/spiralised* 1 large cucumber, into strips/spiralised* 1 red capsicum, sliced into sticks 2 green onions, sliced 1 cup fresh mint leaves, washed *Julienne Peeler Dressing: ¾ cup peanut butter (or sub with almond butter) ½ cup fresh lime juice 3 tablespoons Tamari Soy Sauce 1 tablespoon fish sauce 2 tablespoons ginger, freshly grated 1 large garlic clove, minced Water (as needed) 1 tablespoon maple syrup is optional for added sweetness Garnish: ½ cup peanuts, crushed (or sub with cashews) INSTRUCTIONS 1. Prepare the chicken: Begin by patting dry the chicken and slicing each breast in half lengthwise. Then, drizzle olive oil over the chicken and season it with salt, garlic, onion, chili, and pepper. Once the chicken is coated, use your hands to massage the seasoning evenly over each piece, ensuring they are thoroughly coated. 2. Cook the chicken: For those using an AIR FRYER, place the chicken into the preheated air fryer and cook for 6 minutes at 190°C. Flip the chicken over and cook for an additional 5 minutes. Once cooked, remove it to a plate and allow it to rest before slicing just before serving. Alternatively, for STOVETOP cooking, drizzle a tablespoon of olive oil into a non-stick frying pan and add the chicken. Cook for 5 minutes or until golden, then flip and cook for another 5 minutes or until the thickest part of the chicken is cooked through. Remove from the pan and allow it to sit before slicing, just before serving. 3. Make the Dressing: Whisk all dressing ingredients in a bowl or shake in a jar. If needed, microwave peanut butter for 30 seconds for easier mixing. If the dressing is too thick, add a tablespoon of water at a time until desired consistency. 4. Prepare the Salad: Slice and grate the salad ingredients and add them to a large mixing bowl. Then, add the cooked chicken and toss everything together to combine. 5. Bring it together: Drizzle the dressing over the salad, add it gradually, and toss to combine. Finally, top the salad with mint, green onions, and peanuts. Serve and enjoy! 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 Peanut Pad Thai Salad with Chicken, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

Get ready to fall in love with these Gluten-Free Chocolate Nests with Mini Eggs. These fun treats come together in only minutes and feature the perfect blend of gluten-free crunchy fried noodles, creamy chocolate, topped with colorful Cadbury mini eggs. With only four ingredients and minimal prep time, these nests are ideal for any occasion – be it Easter, Christmas, or a spontaneous gathering with loved ones. Chocolate Nests with Mini Eggs, gluten-free Why you'll LOVE these Chocolate Nests with Mini Eggs Versatile: Whether you're hosting a gathering, preparing a lunchbox surprise, or simply craving a sweet snack, these nests are the perfect choice. They're versatile enough to fit any occasion and guaranteed to be a crowd-pleaser. Quick and Easy to Make: These Gluten-Free Chocolate Nests with Eggs are not just delicious, but they're also incredibly quick and easy to whip up. With just a handful of ingredients and minimal prep time, you can have a batch of these delightful treats ready to enjoy in no time. Watch How to Make It Other Sweet Treats Tim Tam Reindeer Biscuits Snickers Date Bark Lemon and Blueberry Bundt Cake Nutella Stuffed French Toast Bites Hot Cross Bun Cake All Sweet Treats! Chocolate Nests with Mini Eggs, gluten-free Chocolate Nests with Eggs, gluten-free 1 x 125g packet of Cadbury mini eggs, gluten-free 1 x 100g packet Chang’s Gluten Free Fried Noodles 200g chocolate melts 2 tablespoons peanut butter or nut butter of choice INSTRUCTIONS Melt the Chocolate: Microwave method Place the chocolate melts into a microwave-safe bowl and microwave in 30-second intervals, stirring with a spoon after each burst, until the chocolate is smooth and fully melted. Stovetop method Fill a small pot with water and bring it to a boil on the stove. Reduce the heat to low. Find a heat-safe bowl that fits snugly over the pot without letting steam escape. Make sure the bottom of the bowl doesn't touch the water. Place the chocolate into the bowl and stir the chocolate over the heat until it's completely melted and smooth. Once melted, remove the bowl from the heat. Combine the ingredients: Once the chocolate is melted, add the peanut butter and combine. Next add the gluten-free fried noodles to the mixture. Stir until the noodles are evenly coated with the chocolate-peanut butter mixture. Create the Nests: Line a large tray with baking paper, then using two spoons, create 10 noodle nests on the baking paper-lined tray. Press down slightly in the centre of each nest to create a well. Place three Cadbury mini eggs in the centre of each nest. Set and Serve: Allow the chocolate nests to set in the refrigerator until firm. Once set, transfer the nests to an airtight container for storage until ready to serve. 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 Chocolate Nests with Mini Eggs, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

Following the inspiration from Logansfewd, this Cucumber Salad with Tuna and Potatoes is my version of the viral salad making it an ideal gluten-free lunch option! Within 7 minutes, you can prepare a nutritious meal rich in protein, carbohydrates, and healthy fats. Enjoy the combination of thinly sliced soft potatoes, crunchy cucumbers, salty tuna, and Everything Bagel seasoning, all blended with a creamy yogurt dressing to create a perfectly balanced and delicious meal. Let's get cooking! “sometimes you need to eat an entire cucumber” - @logansfewd Viral Cucumber Salad with Tuna and Potatoes This cucumber salad is a fantastic lunch or dinner option because it's light yet satisfying, giving you the right balance of nutrients. The tuna provides a solid source of protein, which helps maintain energy levels and supports muscle growth. The fluffy potatoes offer healthy carbs for sustained energy, while the olive oil and Greek yogurt add good fats that keep you full longer. Plus, it’s gluten-free, easy to make, and refreshing, making it an ideal choice for a busy day or for teenagers who need a nutritious, quick lunch between activities. Watch How to Make It Helpful Tips and Tricks Using the Mandolin If possible use the hand guard for safety. Adjust the thickness setting to your preference – thinner slices cook faster and absorb more flavor. Slice slowly and evenly for uniform pieces. Microwaving Potatoes Thinly slice potatoes using the mandolin, then rinse them to remove excess starch. Place them in a microwave-safe dish, cover with a lid, and microwave on high for 5 minutes or until tender. Allow them to cool for a few minutes before adding to the salad. Shaking Without Overmixing When combining the salad, gently shake the bowl or container with the lid on. Shake just enough to coat all the ingredients, avoiding overmixing to maintain the texture of the cucumbers and potatoes. If tossing, use light, sweeping motions to prevent mushy potatoes. Viral Cucumber Salad with Tuna and Potatoes Simple Variations for Your Cucumber Salad Swap the Tuna Use grilled chicken, smoked salmon, or chickpeas for a different protein boost. Change the Potatoes Try sweet potatoes or roasted pumpkin for a sweeter twist. Use cooked quinoa or brown rice for a grain-based option. Modify the Dressing Swap Greek yogurt for a light mayo or hummus for a creamier texture. Use balsamic vinaigrette or lemon-tahini dressing for a tangier flavor. Add Extras Toss in avocado, boiled eggs, or shredded carrots for extra nutrients and flavour. Other Salad Recipes Chickpea Quinoa Salad with a Creamy Hummus Dressing Spanakopita Salad Peanut Pad Thai Salad with Chicken Coleslaw with Feta and Pomegranate Chopped Salad with Pita Pockets The Classic Greek Salad ALL SALAD RECIPES Viral Cucumber Salad with Tuna and Potatoes Viral Cucumber Salad with Tuna and Potatoes Prep 7 minutes | Cook 5 minutes | Serves 1-2 INGREDIENTS 1 continental cucumber, thinly sliced 3 baby potatoes, thinly sliced 95g can of tuna ½ red onion 2 heaped tablespoons Greek yoghurt 2 tablespoons parsley or chives, finely chopped 3 tablespoons fresh lemon juice (½ lemon) 1 tablespoon extra-virgin olive oil 1 tablespoon Everything Bagel seasoning ½ teaspoon sea salt ½ teaspoon pepper INSTRUCTIONS 1. Microwave Baby Potatoes: Thinly slice 3 baby potatoes with a mandolin or sharp knife, rinse under cold water, drain, place in a microwave-safe dish, cover with a microwave-safe lid, and microwave on high for 5-6 minutes or until tender. Allow to cool for a few minutes. 2. Prepare the Vegetables: While the potatoes are cooking, thinly slice the cucumber and red onion, and place them in a large bowl or container. 3. Make the Sauce: In the same bowl, add the Greek yogurt, lemon juice, olive oil, parsley and/or chives, Everything Bagel seasoning, sea salt, and pepper. Gently add the cooled potatoes on top. 4. Combine: Cover the bowl or jar with a lid and shake until everything is mixed, or toss gently in the bowl until well combined. 5. Serve: Remove the lid and enjoy right away, or store in the fridge for later. Grab a fork and dig in! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Viral Cucumber Salad with Tuna and Potatoes Margaret Pahos @CreateCookShare

These homemade Gluten-Free Crispy Hash Browns are golden and crunchy on the outside with a soft, fluffy centre. Made with simple ingredients and ready in around 30 minutes, they’re perfect for breakfast, brunch or as a savoury side, and they make a delicious gluten-free alternative to toast. Gluten-Free Crispy Hash Brown About These Gluten-Free Crispy Hash Browns Golden, crisp and seriously moreish, these homemade hash browns are all about that perfect contrast of crunchy edges and a soft, fluffy potato centre. They’re delicious straight from the pan with a little extra sea salt, piled high with avocado and eggs, or served alongside your favourite breakfast or brunch. Simple ingredients, big comfort-food payoff. Watch How to Make It Ingredient Notes Potatoes: Desiree potatoes work well because they hold their shape after the short parboil while still becoming fluffy inside. Cornflour: Helps bind the grated potato and creates a crisp exterior. Egg: Holds the mixture together so the hash browns are easy to shape and flip. Oregano and garlic: Add a subtle savoury flavour without overpowering the potato. Tips for the Best Crispy Hash Browns Allow the potatoes to cool slightly before grating so they’re easier to handle and don't become mushy. Keep the parboiling time short. The potatoes should still be quite firm when drained. Make sure the oil is properly hot before adding the mixture. The hash browns should sizzle as soon as they hit the pan. Avoid overcrowding the pan and cook in batches so they fry rather than steam. Hash Brown Toast Turn these into an easy gluten-free breakfast or brunch by using the hash browns in place of toast. Top with smashed avocado, soft-boiled eggs and crumbled feta. They’re also delicious topped with sautéed mushrooms, smoked salmon, prosciutto or fresh tomato. Storage and Reheating Store cooked hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until hot and crisp. Avoid microwaving if possible, as this will soften the exterior. Gluten-Free Crispy Hash Brown Crispy Hash Brown Toast - the perfect Breakfast or Weeknight Meal Hash Brown Toast: Use these crispy homemade hash browns as a toast alternative for a gluten-free breakfast, brunch or weeknight dinner idea. Top with smashed avocado seasoned with salt and pepper, soft-boiled eggs (from boiling point, simmered for 6 minutes), and crumbled feta for a balanced, delicious meal. Other topping alternatives: Hash browns create a perfectly crunchy base, ideal for layering with a variety of savory toppings like creamy avocado, soft-boiled eggs, prosciutto, sautéed mushrooms, or even smoked salmon. They also work wonderfully as a unique twist on bruschetta, adding both texture and flavor to elevate your breakfast or brunch experience. Hash Brown Toast with Avocado and Eggs Gluten-Free Crispy Hash Browns Makes 8 large | Prep 15 minutes | Cook 15 minutes INGREDIENTS 2-3 large (450g) Desiree potatoes 30g (2 tablespoons) cornflour 1 egg ½ teaspoon sea salt ½ teaspoon ground oregano ½ teaspoon garlic powder ¼ teaspoon white pepper Oil for frying INSTRUCTIONS Parboil the Potatoes: Peel the potatoes and cut them in half. Place in a saucepan of boiling water. Once the water returns to the boil, cook for 4 minutes. The potatoes should be slightly tender on the outside but still firm in the centre. Drain and leave to cool slightly before grating. Grate the Potatoes: Grate the potatoes directly into a bowl. Mix Ingredients: Add the cornflour, egg, oregano, sea salt, garlic powder and pepper to the grated potatoes. Mix well until the ingredients are evenly distributed. Heat the Oil: In a large skillet, heat enough oil over medium-high heat to shallow fry, reaching about 0.5cm in depth. Ensure the oil is hot enough before adding the hash browns to achieve a crispy texture. Form and Fry Hash Browns: To shape the hash browns, take a large spoonful of the mixture and gently place it into the heated pan. Using two spoons, carefully nudge and press the mixture into your desired shape. For an oval or rectangular shape, use one spoon to hold the mixture in place while the other smooths and sharpens the edges. Alternatively, shaping them into round discs and flattening slightly. Fry for 3-4 minutes on each side, or until golden brown and crispy. Use an egg lifter to flip them carefully. Keep Warm: Season with more sea salt and then place cooked hash browns on a baking tray and keep warm in a preheated oven at 150°C (300°F) until ready to serve. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Gluten-Free Crispy Hash Brown Margaret Pahos @CreateCookShare

This Hash Brown Toast with Avocado and Eggs is a fun gluten-free twist on classic avocado toast. Crispy golden hash browns are topped with creamy smashed avocado, salty feta and soft-boiled eggs for an easy breakfast or brunch packed with flavour and texture. Hash Brown Toast with Avocado and Eggs, gluten-free Watch How to Make It Helpful Tips VARIATIONS Cheese Swap: If feta isn't your favorite, try crumbled goat cheese for a milder flavor or shaved Parmesan for a nutty twist. Egg Style: Not a fan of soft-boiled eggs? Switch it up with fried eggs, poached eggs, or even scrambled for a different texture. Add Protein: For a more filling meal, top the hash browns with smoked salmon, crispy bacon, or even grilled chicken slices. Extra Veggies: Add color and crunch with sliced cherry tomatoes, baby spinach, or roasted red peppers on top of the avocado. SERVING SUGGESTIONS Brunch Spread: Make it part of a larger brunch spread, setting up the ingredients like a buffet and adding fruit salad, yogurt and mimosas for a full, crowd-pleasing brunch party! Light Dinner: This recipe is perfect for a quick and satisfying dinner. Add a side of roasted veggies or a bowl of soup to make it more hearty. Hash Brown Toast with Avocado and Eggs, gluten-free Other Breakfast / Brunch Ideas you'll LOVE Ratatouille Shakshuka Potato, Sausage and Egg Omelette Ham and Mushroom Quesadilla Spinach and Feta Breakfast Biscuits Nutella Stuffed French Toast Bites Soy Steamed Eggs Eggs in a Bagel Hole Hash Brown Toast with Avocado and Eggs, gluten-free Hash Brown Toast with Avocado and Eggs, gluten-free Serves 2 INGREDIENTS 4 hash browns: Crispy Gluten-Free Hash Brown Recipe HERE 1 large ripe avocado, smashed 50g (approx. ¼ cup) feta, crumbled 2 large eggs 1 tsp lemon or lime juice Sea salt, to taste Freshly ground black pepper, to taste Pinch of red pepper flakes or chili powder (optional) INSTRUCTIONS For the Smashed Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add sea salt, pepper, and lemon or lime juice. Mash with a fork until you reach your desired texture—either smooth or chunky. Stir in a pinch of red pepper flakes if you want a bit of heat. For the Soft-Boiled Eggs: Bring a medium pot of water to a gentle simmer. Lower the eggs into the water with a spoon and simmer for 7 minutes (6 minutes for a runnier yolk). Prepare a bowl of cold water. Once the eggs are done, transfer them to the cold water and let them cool for 1-2 minutes. Gently tap and peel the shells. Slice each egg in half. Assemble: Evenly spread the smashed avocado over the 4 hash browns, pressing it down slightly. Top with crumbled feta and place the egg halves on top. Season with additional salt, pepper, and a sprinkle of red pepper flakes if desired Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Hash Brown Toast with Avocado and Eggs, gluten-free Margaret Pahos @CreateCookShare

This Ravioli Piccata with Pine Nuts combines tender gluten-free beef ravioli with a creamy lemon and caper sauce, fresh basil, and toasted pine nuts. Made in one pot and ready in just 20 minutes, it’s an easy weeknight dinner with plenty of bright, savoury flavour. Ravioli Piccata with Pine Nuts, gluten-free About This Ravioli Piccata Piccata is traditionally made with chicken or veal served in a bright lemon and caper sauce. This recipe takes inspiration from those flavours and turns them into an easy pasta dinner, with beef-filled ravioli cooked directly in the broth before cream and parmesan are added for a silky finish. Watch How to Make It Ravioli Piccata with Pine Nuts, gluten-free Tips for the Best Ravioli Piccata Cook the ravioli only until just tender, particularly when using gluten-free pasta, as it can soften quickly. Stir gently and regularly while the ravioli cooks so it doesn't stick to the base of the pan. Add the cream only after the ravioli is cooked and heat it gently rather than boiling vigorously. If the sauce becomes too thick, loosen it with a small splash of hot broth. Serving Suggestions Serve immediately with the toasted pine nuts, extra parmesan, and fresh basil. A simple green salad or steamed vegetables make an easy side. Ravioli Piccata with Pine Nuts, gluten-free Other Gluten Free Pasta Recipes you'll LOVE Za'atar Ravioli Pasta Salad Open Lasagne with Buffalo Mozarella Creamy Ravioli Soup Marry Me Chicken Pasta One Pot Creamy Lasagna Spaghetti Marinara in Coconut Milk Ravioli Piccata with Pine Nuts, gluten-free Ravioli Piccata with Pine Nuts, gluten-free Prep 5 minutes | Cook 15 minutes | Serves: 4 INGREDIENTS 2 x 280g packets gluten-free ravioli, beef 500ml chicken or beef broth OR (1 tablespoon Chicken Bone Broth Concentrate dissolved in 500ml boiling water) 200ml fresh cream (or coconut cream for a dairy-free option) 3 tablespoons capers or caperberries 3 fresh garlic cloves, minced 3 tablespoons lemon juice 2 tablespoons extra virgin olive oil 2 tablespoons lemon zest 2 teaspoons dried oregano 3 tablespoons pine nuts ½ cup fresh basil leaves ¼ cup parmesan cheese + extra Sea salt and pepper, to taste INSTRUCTIONS Toast the pine nuts: In a large pot, toast the pine nuts over medium heat for 2 minutes, stirring constantly until they turn golden brown and fragrant. Remove from the pot and set aside for later. Sauté the capers, garlic, and lemon zest: In the same pot, heat the extra virgin olive oil over high heat. Add the capers and cook for a minute, stirring occasionally. Then, add the minced garlic, lemon zest, and dried oregano, cooking for an additional minute until fragrant. Add broth and seasonings: Pour in the broth, lemon juice, sea salt, and pepper. Bring the mixture to a gentle boil. Cook the ravioli: Add the gluten-free ravioli to the pot. The ravioli should be mostly submerged, but not fully in the broth, so you may need to stir frequently to prevent sticking. For refrigerated tortellini, cook for 5 minutes; for frozen ravioli, cook for 8 or more minutes, until they are just tender. Incorporate the cream: Once the ravioli is cooked, pour in and stir through the fresh cream (or coconut cream) and allow to gently heat up for a couple of minutes, then remove from the heat. Finish and serve: Fold in the fresh basil leaves and gently stir through the parmesan cheese. Adjust the seasoning with more salt if needed and top each serving with the toasted pine nuts and, if desired, more finely grated parmesan cheese. Enjoy! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Ravioli Piccata with Pine Nuts, gluten-free Margaret Pahos @CreateCookShare

This Baked Feta Pasta with Spinach and Pine Nuts is an easy, fuss-free dinner made with juicy cherry tomatoes, creamy feta, fresh spinach and toasted pine nuts. The oven does most of the work, creating a rich, creamy sauce that coats every piece of pasta. Ready in less than 30 minutes and naturally easy to make gluten-free, it’s a simple weeknight dinner packed with flavour and texture. Baked Feta Pasta with Spinach and Pine Nuts, gluten-free I'm Late to the Party but this is my Spin on the Viral Baked Feta Pasta I know I’m late to the party with the viral Baked Feta Pasta, but after hearing my brother rave about it, I finally gave in and made it myself. Although I'm not usually one for trendy dishes, this is one I can fully support! I can’t believe I waited so long to try it because now, I’m completely hooked. My take on this dish sticks to the original concept, with a few of my favourite additions—think roasted garlic, spinach, crunchy pine nuts, and gluten-free pasta paired with an aromatic herb blend that fills the kitchen with the irresistible scent of a pizza oven. It's amazing how a handful of simple ingredients can create such a deliciously addictive meal. One bite, and you’ll see why everyone went crazy for it! Baked Feta Pasta with Spinach and Pine Nuts, gluten-free Watch How to Make It Baked Feta Pasta with Spinach - The Steps How to make the best Baked Feta Pasta with Spinach and Pine Nuts Use high-quality feta. Opt for a block of feta in brine for the best flavor and creaminess, as pre-crumbled feta can be drier and less flavorful. Also, for best flavour, use a medium to firm Greek feta made from sheep’s or goat's milk. Avoid cow’s milk feta, as it tends to be crumbly and more acidic. Don’t skimp on the olive oil. A good amount of olive oil helps create a rich, silky sauce. Use extra virgin olive oil for the best taste. Toss your pasta right away. For a smooth and creamy sauce, mix the hot pasta into the baked feta and tomatoes immediately after draining. Reserve pasta water. Adding a splash of the starchy pasta water will help the sauce cling to the noodles and give it a glossy finish. Toast the pine nuts carefully. Pine nuts toast quickly, so keep an eye on them as they can burn in seconds. A light golden color is perfect. Baked Feta Pasta with Spinach and Pine Nuts, gluten-free Variations Use any gluten-free pasta you have on hand. Rigatoni, spaghetti, penne, bow tie, or fettuccini all work beautifully. Add a protein boost. Mix in cooked chicken, mince beef, Italian sausage, or mince chicken at the end for extra flavour and heartiness. Swap the spinach for another veggie. Asparagus, broccoli, or zucchini are great alternatives. Just adjust the cooking time accordingly. Lower the carbs. Try the dish with zucchini noodles or roasted spaghetti squash for a lighter option. Change up the cheese. Feta is the star here, but you could easily substitute with cream cheese or goat cheese for a creamier twist. Make it dairy-free. Try using dairy-free feta or a plant-based cheese for a vegan version of this dish. Add some crunch. Top with toasted gluten-free breadcrumbs for a satisfying texture contrast. Baked Feta Pasta with Spinach and Pine Nuts - The Sauce More easy recipes you'll LOVE Open Lasagne with Buffalo Mozarella Ravioli Piccata with Pine Nuts Spaghetti with Cashew Basil Pesto and Semi-Sun Dried Tomatoes 2-ingredient Fresh Gluten-Free Pasta Za'atar Ravioli Pasta Salad Creamy Mushroom Pasta Crispy Gnocchi Bake Baked Feta Pasta with Spinach and Pine Nuts, gluten-free Baked Feta Pasta with Spinach and Pine Nuts, gluten-free Serves: 4 | Prep: 10 minutes | Cook: 20 minutes INGREDIENTS 400-500g gluten-free pasta (shape of your choice) 250g baby spinach 400g (2 punnets) cherry or grape tomatoes 250g block feta cheese 4 cloves garlic, thinly sliced 6 tablespoons extra virgin olive oil 2 tablespoons pine nuts 2 tablespoons parmesan cheese ½ cup reserved pasta water Spices 1 teaspoon dried oregano 1 teaspoon dried thyme 1½ teaspoons dried basil ½ teaspoon dried chili flakes or powder Sea salt and pepper INSTRUCTIONS Preheat Oven: Heat your oven to 200°C. Prep the Vegetables: In a 35x25cm baking dish, spread out the baby spinach and tomatoes. Drizzle with 2 tbsp of olive oil, season with salt and pepper, and give everything a good stir. Add Feta and Garlic: Place the block of feta in the centre of the dish. Scatter the garlic slices over the spinach and tomatoes. Drizzle the remaining 4 tbsp of olive oil over the feta and season it with oregano, thyme, basil, and chili flakes. Add extra salt and pepper to taste. Bake: Bake for 20 minutes, until the feta is golden and tomatoes are soft and bursting. Toast Pine Nuts & Cook Pasta: While the feta bakes, toast the pine nuts in a dry pan for a couple of minutes until lightly golden. Set aside. Then, cook the pasta according to the package instructions. Reserve ½ cup of pasta water before draining. Create the Sauce: Remove the baking dish from the oven. Use a spoon to smash the tomatoes and feta, mixing everything into a creamy sauce. Stir in the cooked pasta, adding a bit of the reserved pasta water for a silky texture. Adjust seasoning if needed. Serve: Top with toasted pine nuts and grated parmesan. Enjoy as is or serve with your favourite protein or a fresh salad on the side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Baked Feta Pasta with Spinach and Pine Nuts, gluten-free Margaret Pahos @CreateCookShare