These Ricotta and Prosciutto Potato Gem Cups are crispy, cheesy and loaded with flavour. Golden potato gem cups are filled with melted cheddar, creamy ricotta, savoury prosciutto and juicy cherry tomatoes, then finished with fresh greens and cracked pepper. Easy to make and naturally gluten-free, they’re perfect for parties, entertaining or a fun lunch or snack. Ricotta and Prosciutto Potato Gem Cups, gluten-free ABOUT THESE RICOTTA AND PROSCIUTTO POTATO GEM CUPS Potato gems make a quick and easy base for these bite-sized cups. Once baked and pressed into a muffin tray, they become golden and crisp, with melted cheddar helping hold everything together. The combination of creamy ricotta, salty prosciutto and fresh tomato makes them simple enough for everyday eating but impressive enough to serve when entertaining. Watch How to Make It TIPS FOR THE BEST POTATO GEM CUPS Shape while hot: Press the potato gems into a cup shape immediately after their first bake while they’re still soft. The base of a small glass that fits inside the muffin cups works well. Muffin tray size: This recipe uses muffin cups approximately 7 cm in diameter. If yours are smaller or larger, adjust the number of potato gems accordingly. Keep the toppings fresh: Add the ricotta, prosciutto, tomato and greens after the potato cups have finished baking. Vegetarian option: Leave out the prosciutto and add roasted vegetables or sautéed mushrooms instead. MEAL PREP & STORAGE The potato gem cups can be baked ahead and stored in an airtight container in the refrigerator. When ready to serve, reheat them in the oven until hot and crisp, then add the ricotta, prosciutto, tomato and fresh greens. For the best texture, store the toppings separately and assemble just before serving. Ricotta and Prosciutto Potato Gem Cups, gluten-free SERVING SUGGESTIONS Serve warm as an appetiser or finger food for parties and gatherings, or pair with a fresh salad for an easy lunch. They’re also great as part of an appetiser platter alongside dips, olives, cheeses and fresh vegetables. Other Appetisers Spinach and Feta Pinwheels Crispy Spinach and Feta Fritters Olive and Halloumi Pinwheels Biftekia Cheese and Tomato Mini Tartlets Brie and Cranberry Puff Pastry Bites All Appetisers Ricotta and Prosciutto Potato Gem Cups, gluten-free Ricotta and Prosciutto Potato Gem Cups, gluten-free Makes 16 | Prep 10 minutes | Cook 25 minutes 2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter INGREDIENTS 1 x 900g frozen potato gems (tater tots), gluten-free 1 cup (100g) Cheddar or tasty cheese, grated ½ cup (100g) Ricotta cheese 8 slices of shaved prosciutto, pulled apart into strips 8 cherry tomatoes, cut in to quarters Microgreens or baby rocket to garnish Olive oil or avocado oil spray Freshly cracked pepper INSTRUCTIONS 1. Preheat and Prepare: Preheat oven to 220°C fan forced. Lightly spray 16 muffin cups with olive or avocado oil. 2. Bake and Shape: Place 5 potato gems into each muffin cup and bake for 10 minutes. Remove from the oven and, using the base of a small glass that fits inside the muffin cups, press the softened potato gems firmly into the base and sides to form a cup. 3. Add the Cheese: Divide the grated cheddar evenly between the potato cups and bake for a further 15 minutes, or until golden and crisp. Allow to cool in the tray for 3 minutes. 4. Fill and Serve: Add ricotta, prosciutto and cherry tomato to each cup. Garnish with microgreens or baby rocket, season with freshly cracked pepper and serve. Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Ricotta and Prosciutto Potato Gem Cups, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

Once you’ve made pesto from scratch, it’s hard to go back to store-bought. This Cashew Basil Pesto takes just minutes to make, blending fresh basil, roasted cashews, Parmesan, garlic and lemon into a creamy, flavour-packed sauce. Toss it through pasta, spoon it over grilled chicken or steak, spread it on sandwiches or use it to add instant flavour to salads and vegetables. Cashew Basil Pesto, gluten-free WHY CASHEWS? Creamy texture: Cashews blend beautifully, giving the pesto a smooth and creamy consistency. Mild, nutty flavour: Their subtle flavour complements the fresh basil, Parmesan, garlic and lemon without overpowering them. Easy and accessible: Cashews are readily available and make a delicious alternative to traditional pine nuts. HOW TO STORE CASHEW BASIL PESTO Refrigerator: Transfer the pesto to a clean airtight jar or container and drizzle a thin layer of olive oil over the surface to help reduce exposure to air. Keep refrigerated and use within 2 weeks. Freezer: For longer storage, freeze the pesto in small portions or flatten it in a freezer bag so you can break off only what you need. Thaw in the refrigerator before using. Tip: The olive oil may thicken or solidify when chilled. Allow the pesto to sit at room temperature briefly and stir before serving. Cashew Basil Pesto, gluten-free FAVOURITE WAYS TO USE CASHEW BASIL PESTO Pasta: Toss through hot pasta, adding a little pasta water for a creamy sauce. Sandwiches and wraps: Spread onto sandwiches, toasties and wraps. Pizza: Use in place of tomato sauce or drizzle over pizza after baking. Chicken, steak or salmon: Spoon over grilled or roasted proteins just before serving. Vegetables and salads: Toss through roasted vegetables or loosen with olive oil and lemon for a simple dressing. Eggs and grain bowls: Add to scrambled eggs, omelettes, quinoa, rice or grain bowls. Cashew Basil Pesto, gluten-free Cashew Basil Pesto Makes: 1½ cups | Prep: 5 minutes | Process: 1 minute INGREDIENTS 2 packed cups fresh basil leaves, washed and thoroughly dried ¾ cup extra virgin olive oil ¾ cup unsalted roasted cashews ¼ cup freshly grated Parmesan cheese 2 large garlic cloves, roughly chopped 2 tablespoons fresh lemon juice ½ teaspoon sea salt ½ teaspoon cracked black pepper \ INSTRUCTIONS 1. Add the Ingredients: Add the cashews, garlic, lemon juice, salt, and pepper to a food processor, followed by the Parmesan and basil. Pour over the olive oil. 2. Process: Process until the pesto reaches your preferred consistency, stopping to scrape down the sides as needed. 3. Store: Transfer to a clean airtight jar or container and drizzle a thin layer of olive oil over the surface. Refrigerate until ready to use. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Cashew Basil Pesto, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

This Spaghetti with Home-Made Cashew Basil Pesto offers a perfect balance of flavours with the nutty richness of cashews, the freshness of basil, the sweet-tartness of semi-sundried tomatoes and the savoury notes from parmesan cheese. It's an easy one-pot dinner that's gluten-free, healthy, quick to make and a family favourite. Let's Begin! Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free PERFECT FOR DINNER, ENTERTAINING OR MEAL PREP Quick and easy: Simple ingredients and minimal preparation make this an easy option for busy weeknights. Full of flavour: Fresh basil, cashews, Parmesan and semi-sundried tomatoes create a rich, flavour-packed pesto with very little effort. Easy to customise: Add your favourite vegetables or protein to make it your own. Great for meal prep: Enjoy leftovers for lunch the next day or portion into containers for easy grab-and-go meals. Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free HOW TO KEEP PESTO PASTA CREAMY Before draining the pasta, reserve some of the starchy pasta water. As you toss the pasta with the pesto, add a little at a time until the sauce is silky and coats the pasta evenly. The pasta water helps loosen the pesto and prevents the pasta from becoming dry as it absorbs the sauce. Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free Other Pasta Recipes 2-Ingredient Gluten-Free Fresh Pasta Makaronopita Harissa Pasta with No-Cook Ricotta Sauce Creamy Ravioli Soup Marry Me Chicken Pasta Creamy Mushroom Pasta Caramelised Onion and Sun-Dried Tomato Pasta One-Pot Lasagna All Pasta Recipes Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free Serves 4 | Prep 15 minutes | Cook 10 minutes INGREDIENTS 400-500g gluten-free spaghetti ¾ cup homemade Cashew Basil Pesto ¾ cup semi-sun-dried tomatoes, chopped into strips Extra Virgin Olive Oil Parmesan Cheese Fresh Basil Leaves INSTRUCTIONS Cook the Spaghetti: Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Keep 1/4 cup pasta water and then drain and set aside. Prepare the Cashew Basil Pesto: While the pasta is cooking, add the pesto ingredients to a food processor and combine. Combine Pasta with Pesto: Combine the cashew basil pesto and 1/4 cup of pasta water. Add Semi-Sundried Tomatoes and garnish: Gently fold in the chopped semi-sundried tomatoes, distributing them throughout the pasta. Drizzle a bit more extra virgin olive oil and garnish with additional fresh basil leaves and a generous sprinkle of freshly grated Parmesan. Serve: Plate the spaghetti on individual serving dishes, serve and enjoy. Home-Made Cashew Basil Pesto Recipe - CLICK HERE FOR THE RECIPE Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Spaghetti with Home-Made Cashew Basil Pesto and Semi-Sundried Tomatoes, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

These Salmon and Buffalo Mozzarella Potato Gem Cups are crispy, cheesy and perfect for entertaining. Golden potato gem cups are filled with creamy buffalo mozzarella, smoked salmon and fresh basil, with a sprinkle of chilli flakes and cracked pepper. Easy to make but impressive to serve, they’re a delicious gluten-free appetiser for parties and gatherings. Salmon and Buffalo Mozzarella Potato Gem Cups, gluten-free ABOUT THESE POTATO GEM CUPS Potato gems make an easy shortcut for creating crispy little cups without having to prepare potatoes from scratch. Once baked and pressed into a muffin tray, they become golden and crunchy on the outside while staying soft inside. A little melted cheese helps hold each cup together before they're topped with creamy buffalo mozzarella, smoked salmon and fresh basil. The combination makes them ideal as a bite-sized appetiser for parties, Christmas, Easter or entertaining. Salmon and Buffalo Mozzarella Potato Gem Cups, gluten-free Watch How to Make It HELPFUL TIPS Shaping the cups: After the initial bake, use the base of a small glass that fits inside the muffin cups to gently press the softened potato gems into a cup shape. Muffin tray size: This recipe uses muffin cups approximately 7 cm in diameter. Adjust the number of potato gems if using a smaller or larger tray. Make ahead: Bake and shape the potato gem cups ahead of time and refrigerate. Reheat in the oven until hot and crisp, then add the mozzarella, smoked salmon, basil and chilli just before serving. Vegetarian option: Replace the smoked salmon with roasted vegetables or sautéed mushrooms. I would remove the fresh-potato substitution. This recipe is specifically clever because it uses potato gems, and freshly grated potato changes the method and outcome enough that it's not really a simple substitution. Salmon and Buffalo Mozzarella Potato Gem Cups, gluten-free Other Appetisers Spinach and Feta Pinwheels Crispy Spinach and Feta Fritters Olive and Halloumi Pinwheels Pepperoni Mozzarella Puff Pastry Bites Cheese and Tomato Mini Tartlets Brie and Cranberry Puff Pastry Bites All Appetisers Salmon and Buffalo Mozzarella Potato Gem Cups, gluten-free Salmon and Buffalo Mozzarella Potato Gem Cups Makes 16 | Prep 10 minutes | Cook 25 minutes INGREDIENTS 1 x 900g frozen potato gems (tater tots), gluten-free 16 tablespoons grated cheddar cheese 2 x buffalo mozzarella, pulled apart into 16 pieces 150g smoked salmon, cut into pieces 16 x Fresh basil leaves Olive oil or avocado oil spray Chilli flakes Freshly cracked pepper INSTRUCTIONS 1. Preheat and Prepare: Preheat oven to 220°C fan forced. Lightly spray 16 muffin cups with olive or avocado oil. 2. Bake and Shape: Place 5 potato gems into each muffin cup and bake for 10 minutes. Remove from the oven and, using the base of a small glass that fits inside the muffin cups, press the softened potato gems firmly into the base and sides to form a cup. 3. Add the Cheese: Add 1 tablespoon grated cheddar to each potato cup and bake for a further 15 minutes, or until golden and crisp. Allow to cool in the tray for 3 minutes. 4. Fill and Serve: Top each potato gem cup with buffalo mozzarella, smoked salmon and a basil leaf. Finish with chilli flakes and freshly cracked pepper and serve. Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Salmon and Buffalo Mozzarella Potato Gem Cups, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

This Potato and Cucumber Salad with Creamy Dill Dressing combines tender baby potatoes, crisp cucumber, red onion and fresh parsley with a creamy dill, lemon and Dijon dressing. Fresh, creamy and full of Mediterranean flavour, it’s an easy side salad for entertaining, barbecues or meal prep. Potato and Cucumber Salad with a Creamy Dill Dressing Watch How to Make It HELPFUL TIPS Cook the potatoes whole: Boiling the baby potatoes with their skins on helps prevent them from absorbing too much water and becoming waterlogged. Check for doneness: The potatoes should be easily pierced with a fork or knife but still hold their shape. Allow them to cool slightly before cutting. Adjust the dressing: Taste the creamy dill dressing before adding it to the salad and adjust the lemon juice, salt and pepper if needed. Optional additions: Add sliced green or yellow capsicum for extra crunch, or toasted pine nuts or sunflower seeds for texture. STORAGE & MEAL PREP Store the salad in an airtight container in the refrigerator. Give it a gentle toss before serving to redistribute the dressing. For meal prep, divide between individual containers and store the dressing separately, adding it just before serving for the best texture and freshness. Potato and Cucumber Salad with Grilled Chicken (optional) Other Potato Recipes You'll LOVE Rosemary Baked Potatoes Greek Fried Potatoes Potato and Tomato Mediterranean Bake Salmon and Buffalo Mozzarella Potato Gem Cups Sausage and Cheesy Mash Pie Artichokes with Potatoes and Peas Potato and Cucumber Salad with Creamy Dill Dressing Potato and Cucumber Salad with Creamy Dill Dressing Serves 6 as a side salad | Makes 4 servings for meal prep Prep 15 minutes | Cook 25 minutes INGREDIENTS Salad: 1kg white baby potatoes 2 Lebanese cucumbers, sliced thin 1 red onion sliced thin 1 cup parsley leaves, roughly chopped Dressing: ½ cup fresh dill, finely chopped ½ cup mayonnaise 1/3 cup fresh lemon juice 3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard ½ teaspoon sea salt ½ teaspoon cracked pepper INSTRUCTIONS 1. Prepare the Potatoes: Place the potatoes, with skins on, in a pot of salted water and bring to the boil. Cook for approximately 20–25 minutes, or until fork-tender. Drain and allow to cool slightly before cutting into quarters or sixths, depending on their size. 2. Prepare the Vegetables: Thinly slice the Lebanese cucumbers and red onion, and chop the parsley leaves and dill. 3. Make the Dressing: In a bowl, whisk together the dill, mayonnaise, fresh lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and cracked pepper. Mix until the dressing is smooth and well combined. 4. Combine Ingredients: In a large mixing bowl, combine the potatoes, cucumbers, red onion, and chopped parsley. 5. Add Dressing, Toss, and Serve: Pour the creamy dill dressing over the salad ingredients in the bowl. Gently toss the salad to ensure that all the ingredients are well coated. 6. Chill or Serve: Serve at room temperature or cover and refrigerate for at least 1 hour before serving to allow the flavours to develop. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Potato and Cucumber Salad with Creamy Dill Dressing Recipe and Photography Margaret Pahos @CreateCookShare

This flavour-packed Chopped Salad served with gluten-free Pita Pockets is brimming with a medley of Mediterranean-inspired ingredients including, feta, kalamata olives, salami, and fresh basil. Each ingredient is finely chopped, ensuring every mouthful bursts with flavour. Let me show you how to make it. Chopped Salad with Pita Pockets, gluten-free WHY YOU’LL LOVE THIS CHOPPED SALAD Perfect texture in every bite: Everything is chopped into small, bite-sized pieces, so you get a little of everything in every forkful. Creamy, tangy dressing: Crisp vegetables, feta, fresh basil and salami are tossed through a creamy Dijon vinaigrette that brings all the flavours together. Great for entertaining: Colourful, fresh and easy to prepare ahead, it’s a great salad for parties, barbecues and gatherings. Watch How to Make It VARIATIONS AND ADDITIONS Make this Chopped Salad your own with any of these simple variations: Use spinach, rocket or kale instead of lettuce. Try radicchio in place of purple cabbage. Swap the olives for caper berries. Change the feta for ricotta, bocconcini, parmesan or your favourite cheese. For a different protein, replace the salami with chickpeas, cannellini beans, black-eyed beans or shredded chicken. DIETARY OPTIONS Vegetarian: Replace the salami with chickpeas or your favourite beans.Dairy-free: Use vegan feta or your preferred dairy-free cheese. Chopped Salad with Pita Pockets, gluten-free SERVING SUGGESTIONS In pita bread – our favourite! Stuff into warm pita for an easy lunch or dinner. Alongside grilled chicken or fish as a fresh and colourful side. As a main meal topped with grilled chicken or prawns. Turn it into a salad bowl by adding quinoa, rice or your favourite grain. Make it a wrap with gluten-free tortillas or flatbread. For meal prep, portion into individual containers and keep the dressing separate until ready to serve. Chopped Salad with Pita Pockets, gluten-free Other Salad Recipes Potato and Cucumber Salad with a Creamy Dill Dressing Crispy Noodle Salad Greek Tomato Salad Spanakopita Salad Roasted Cauliflower and Chickpea Salad with Halloumi Nacho Salad with Spiced Beef and Creamy Nacho Dressing All Salad and Sides Recipes Chopped Salad with Pita Pockets, gluten-free Chopped Salad with Pita Pockets, gluten-free Serves 4-6 | Prep 15 minutes INGREDIENTS Salad: 1 coz lettuce, finely chopped (or 2 baby coz) ¼ purple cabbage, finely chopped 1 punnet cherry tomatoes, halved 1 yellow capsicum, diced 1 Lebanese cucumber, diced 1 red onion, diced 1 cup kalamata olives, pitted and sliced 1 cup fresh basil leaves 200g Greek Feta, diced or crumbled (dairy-free option) 100g salami slices, chopped OR 400g can chickpeas, drained and rinsed (as a vegetarian option) Dressing: ¼ cup extra virgin olive oil (add extra if needed) 3 tablespoons red wine vinegar 2 teaspoons dried oregano 2 teaspoons Dijon mustard 1 heaped teaspoon of honey 1 teaspoon sea salt 1 teaspoon cracked pepper To Serve: pita bread, gluten-free OR Read on Serving Suggetions INSTRUCTIONS 1. Make the dressing: In a glass jar or a deep bowl, combine the oil, vinegar, oregano, Dijon mustard, honey, salt, and pepper. Shake or whisk until well combined. 2. Make the salad: In a large bowl, combine the lettuce, cabbage, tomatoes, capsicum, cucumber, onion, olives, basil, feta, and either (or both) the salami and/or chickpeas. Toss gently to combine. 3. Pour the Dressing and Serve: Pour the dressing over the salad, toss until well coated and serve immediately, either on its own or stuff each pita pocket with the chopped salad. Have you tried this recipe? Please leave me a rating and comment or why not share it with me at @CreateCookShare on Instagram Pinterest Facebook TikTok or YouTube Chopped Salad with Pita Pockets, gluten-free Recipes and Photography Margaret Pahos @CreateCookShare

This Spring Roll Salad with Peanut Dressing has all the fresh flavours and textures of a rice paper roll, without the rolling and wrapping. It's loaded with crunchy vegetables, rice vermicelli noodles, fresh herbs and prawns, then tossed with a creamy peanut and ginger dressing. Fresh, filling and easy to prepare, it's naturally gluten-free and dairy-free and can easily be adapted to suit different proteins. Spring Roll Salad with Peanut Dressing, gluten-free WHY YOU’LL LOVE THIS SPRING ROLL SALAD Quick and easy: All the flavour of fresh spring rolls without having to roll them individually. Fresh and crunchy: Cucumber, carrot, cabbage, lettuce and herbs give the salad plenty of freshness and texture. Easy to customise: Swap the prawns for shredded chicken or another favourite protein. Great for meal prep: Prepare the individual components ahead and assemble when you're ready to eat. Watch How to Make It Spring Roll Salad with Peanut Dressing, gluten-free PREPARING AHEAD & MEAL PREP This salad is ideal for preparing ahead, but for the best texture, store the components separately and assemble just before eating. Vegetables and herbs: Wash, slice and prepare in advance. Make sure everything is thoroughly dry before storing in airtight containers in the refrigerator. Rice noodles: Prepare according to packet instructions, rinse under cold water and drain thoroughly before refrigerating in a separate container. Prawns: Keep the cooked prawns refrigerated in a separate airtight container. Peanut dressing: Prepare the dressing ahead and refrigerate in a sealed jar. Bring it closer to room temperature and shake or stir well before serving. If it thickens in the fridge, loosen it with a little warm water. To serve: Combine the noodles, vegetables, herbs and prawns, then add the dressing and chopped peanuts just before serving so they retain their crunch. For individual meal-prep portions, divide the prepared ingredients between airtight containers, keeping the dressing and peanuts separate until you're ready to eat. Spring Roll Salad with Peanut Dressing, gluten-free Other Salad Recipes Chopped Salad with Pita Pockets Coleslaw with Feta and Pomegranate Potato and Cucumber Salad with a Creamy Dill Dressing Nacho Salad with Spiced Beef Watermelon Salad with Rocket and Feta Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing Spring Roll Salad with Peanut Dressing, gluten-free Spring Roll Salad with Peanut Dressing, gluten-free Serves 4-6 | Prep 10-15 minutes | Soaking noodles for 5 minutes INGREDIENTS Salad: 250g Rice Vermicelli Noodles, gluten-free 2 Lebanese cucumbers, sliced into sticks* 1 large carrot, grated or sliced into thin sticks* ¼ purple cabbage, finely shredded* ¼ iceberg lettuce, thinly sliced 3 green onions, thinly sliced 1 cup coriander leaves 1 cup mint OR Thai basil leaves ½ cup peanuts, roughly chopped 20 cooked prawns, peeled and deveined juice of 1 lime Salt and pepper Peanut Salad Dressing: ½ cup smooth peanut butter (or almond butter) ¼ cup fresh lime juice 3 tablespoons sweet chilli, gluten-free 2 tablespoons tamari soy sauce (or coconut aminos), gluten-free 2 tablespoons fresh ginger, grated 2 garlic cloves, minced 2-3 tablespoons hot water (enough to create a smooth consistency) Optional: 1 tablespoon sesame oil * Optional to use a mandoline slicer INSTRUCTIONS 1. Prepare the Rice Vermicelli Noodles: Soak the noodles in a bowl of boiling water for 5-8 minutes or according to packet instructions. Once soft, rinse under cold water, drain, and set aside. 2. Make the Peanut Dressing: In the meantime, combine the salad dressing ingredients in a jar and shake, or add to a bowl and whisk. If too thick, add a tablespoon of hot water at a time until it creates a smooth salad dressing consistency. (Tip: for extra flavour, add 1 tablespoon sesame oil). 3. Prepare the Salad and Prawns: Cut the prawns into approximately 2 cm pieces and place in a bowl. Squeeze over the lime juice and gently toss. Slice and prepare the vegetables and herbs. 4. Bring it together: Add to a large bowl all the ingredients, season and drizzle over the Peanut Salad Dressing, and gently toss to combine. Serve and enjoy! Have you tried this recipe? Please leave me a rating and comment OR why not share it with me at @CreateCookShare on Instagram Pinterest Facebook TikTok or YouTube Spring Roll Salad with Peanut Dressing, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

These Chickpea, Quinoa, Feta and Hummus Salad Jars are an easy, wholesome meal-prep lunch packed with fresh vegetables and Mediterranean flavours. With around 17 g of protein per serving, they're filling, naturally gluten-free and vegetarian, and can easily be made dairy-free. Wholesome Salad Jars with Chickpea, Quinoa, Feta and Hummus, gluten-free WHY YOU’LL LOVE THESE SALAD JARS Perfect for busy weeks, these salad jars can be prepared ahead so you have a nutritious lunch ready to grab from the fridge. The combination of chickpeas, quinoa and feta makes them satisfying, while the creamy lemon hummus dressing brings everything together. You can also change them up with extras such as pumpkin seeds, cashews or grated carrot. Watch How to Make It Wholesome Salad Jars with Chickpea, Quinoa, Feta and Hummus, gluten-free STORAGE AND SERVING For the best results, layer the salad jars with the dressing at the bottom, followed by cucumber, tomato, quinoa, feta and chickpeas, with the rocket on top. Keeping the rocket away from the dressing helps it stay fresh and crisp. Store the sealed jars in the refrigerator for up to 4 days. When ready to eat, shake the jar to distribute the dressing, then tip the salad into a bowl or onto a plate. If using a meal-prep container instead of a jar, store the dressing separately and add just before serving. MEAL PREP You don't have to assemble all the jars in advance. Another option is to prepare the individual components and store them separately in the refrigerator, then assemble a fresh salad jar each morning. Cook the quinoa, prepare the chickpeas and dressing, chop the vegetables and wash and thoroughly dry the rocket. Store everything separately in airtight containers. This also makes it easy to change your salad from day to day. Add pumpkin seeds, cashews, grated carrot or other favourite vegetables before heading out. Wholesome Salad Jars with Chickpea, Quinoa, Feta and Hummus, gluten-free Salad Jars with Chickpeas, Quinoa, Feta and Hummus Makes 3 x 800ml jars | Prep 10 minutes | Cook 15 minutes INGREDIENTS Chickpeas: 1 x 400g can organic chickpeas, rinsed and drained 1 small red onion, finely sliced 1 teaspoon smoked paprika ¼ cup olive oil ¼ cup balsamic vinegar Salad: 2 cups cooked quinoa 200g Greek feta, crumbled 2 cups baby rocket 2 large tomatoes, diced 1 Lebanese cucumber, diced Dressing: 4 tablespoons hummus, store-bought 3 tablespoons olive oil 1/3 cup lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon pepper INSTRUCTIONS 1. Cook the Quinoa: Instructions on How to Cook Quinoa is found HERE 2. Prepare the chickpeas: Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’. 3. Prepare the vegetables: Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta. 4. Prepare the dressing: Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well. 5. Make the Meal Prep Jars: Evenly distribute and layer into each jar, first the dressing, then the cucumber, tomatoes, quinoa, feta, chickpeas, and rocket. Close the lids and refrigerate for 4 days. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on Instagram Pinterest Facebook TikTok or YouTube Wholesome Salad Jars with Chickpea, Quinoa, Feta and Hummus, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

This Sweet and Sour Chicken Tray Bake is an easy gluten-free dinner packed with tender chicken, pineapple and colourful vegetables, all coated in a deliciously sticky homemade sweet and sour sauce. Everything comes together on one tray in around 30 minutes, making it perfect for busy weeknights. Sweet and Sour Chicken Tray Bake, gluten-free WHY YOU’LL LOVE THIS RECIPE This is one of my favourite Asian-inspired tray bakes. Instead of frying the chicken, everything is oven-baked for an easier, lighter take on classic sweet and sour chicken. The homemade sauce has that perfect balance of sweet, tangy and savoury, while pineapple, capsicum, broccoli and bok choy make it a complete family-friendly meal. It’s also naturally gluten-free and dairy-free. Watch How to Make It HELPFUL TIPS Cut everything evenly: Keep the chicken and vegetables similar in size so they cook evenly. Don't overcrowd the vegetables: Give them some space on the tray so they roast rather than steam. Add more sauce to the chicken: Aim for approximately two-thirds of the sauce over the chicken and one-third over the vegetables. This helps the vegetables caramelise. Meal prep: Store leftovers in an airtight container in the refrigerator and reheat thoroughly before serving. Sweet and Sour Chicken Tray Bake, gluten-free WHAT TO SERVE WITH SWEET AND SOUR CHICKEN Stovetop Rice Quinoa Other Asian-Inspired Gluten Free Recipes Spring Roll Salad with Peanut Dressing Chinese Ginger Scallion Chicken Asian Marinated Beef Bowl Butter Chicken with Cashews 15-minute Satay Chicken Thai Basil Chicken Sweet and Sour Chicken Tray Bake, gluten-free Sweet and Sour Chicken Tray Bake, gluten-free Serves 4 | Prep 10 | Cook 25 INGREDIENTS Chicken and Vegetables: 4 large (6 small) chicken thigh fillets, diced into 4cm cubed 1 large brown onion, diced into large chunks 1 red capsicum, diced into large chunks 1 broccoli, cut into florets 4 baby Bok choy, sliced in half 430g can pineapple chunks in juice, drained (juice kept for sauce) 2 tablespoons olive oil 1 teaspoon sea salt ½ teaspoon pepper Sweet and Sour Sauce: 160ml (2/3 cup) pineapple juice from canned pineapple 2 tablespoons Tamari Soy Sauce 2 tablespoons light olive oil 2 tablespoons apple cider vinegar 2 heaped tablespoons of honey 1 tablespoon tomato paste 1 tablespoon arrowroot starch or corn flour Garnish: Sesame seeds Green onions, thinly sliced INSTRUCTIONS 1. Prepare the sauce: In a small pot add the pineapple juice and apple cider vinegar along with the arrowroot or corn flour. Whisk to make a slurry and once combined add all the remaining ingredients, including Tamari, olive oil, tomato paste, and honey. Place onto high heat and bring to a boil. Once it starts to thicken, remove from the heat and set aside. 2. Preheat the oven: Preheat the oven to 220°C fan forced / 240°C conventional oven / 374°F and line a large tray with baking paper. 3. Prepare the chicken: Spread the diced chicken onto one side of the baking tray, drizzle over a tablespoon of olive oil, and season with salt and pepper. Place into the oven for 5 minutes and in the meantime dice and slice the vegetables. 4. Prepare the vegetables: Slice and dice all the vegetables and add them to the tray with the chicken. Drizzle a tablespoon of olive oil over the vegetables and season with sea salt and pepper. Pour the sweet and sour sauce over the chicken and vegetables, and gently toss to combine. 5. Bake: Place the tray back into the oven and bake for a further 20 minutes or until the chicken is cooked and the vegetables begin to colour. 6. Serve: Once cooked, divide between bowls and top with sesame seeds and/or green onions. Serve on its own or with your favourite side. OPTIONAL Whilst the chicken and vegetables are baking, it is the ideal time to prepare either the: 1. stovetop rice 2. quinoa 3. cauliflower rice 4. rice vermicelli noodles. To cook the rice vermicelli noodles, place them in a bowl of boiling water, and cover for 5 minutes. Then drain and drizzle with a geneeous ampoount of sesame oil. They’re ready to serve alongside the Sweet and Sour Tray Bake. 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 Sweet and Sour Chicken Tray Bake, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

These adorable gluten-free Easter Bunny Biscuits are a fun and easy Easter treat made with Arrowroot biscuits, white chocolate, marshmallow ears and colourful decorations. They’re perfect for Easter parties, school celebrations or a fun activity with the kids. Easter Bunny Biscuits, gluten-free Watch How to Make them HELPFUL TIPS Have all your decorations prepared before melting the chocolate, as you'll need to add them while the chocolate is still soft. Work with a few biscuits at a time so the chocolate doesn't set before you've added the bunny faces. Store in an airtight container in a cool, dry place or in the refrigerator. Easter Bunny Biscuits, gluten-free Easter Bunny Biscuits, gluten-free Makes 20 | Prep15 minutes INGREDIENTS 200g (1 packet) Arrowroot Biscuits @ledaglutenfree 150g White Chocolate, melted (optional dairy-free) 20 large white marshmallows 1/4 cup 100s and 1000s 40 candy eyes 20 Skittles lollies INSTRUCTIONS 1. Prepare ingredients: All ingredients need to be prepared in advance. Have set out the candy eyes and Skittles noses. 2. Marshmallows: Pour the 100s and 1000s in a shallow bowl. Slice or cut each marshmallow in half diagonally and dip the sticky side into the sugar. Set aside. 3. Arrowroot Biscuits: Arrange Arrowroot Biscuits on trays lined with baking paper. 4. Prepare the Chocolate: Place the chocolate in a microwave-proof bowl and heat at 30-second intervals, stirring the chocolate to ensure it is evenly melting. Be cautious not to overheat as it can burn the chocolate. Alternatively, use the double boiler method* 5. Coat the biscuits: Using a spoon place a dollop onto each cookie and spread. 6. Create the bunny face: Add two marshmallows on top of each biscuit for ears, add two candy eyes below the ears, and a skittle as a nose. 7. Serve: Refrigerate for 10 minutes or until the chocolate sets and serve. *Double Boiler Method to Melt Chocolate: 1. Fill a saucepan with a small amount of water (about 1-2 inches) and bring it to a simmer. Make sure the water doesn't touch the bottom of the bowl you'll be using. 2. Place the heatproof bowl on top of the saucepan, creating a double boiler. 3. Add the chocolate to the bowl and stir occasionally as it melts. The steam from the simmering water will gently melt the chocolate. 4. Once the chocolate is fully melted, remove the bowl from the heat. 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 Easter Bunny Biscuits, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare