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

These Creamy Chicken Curry Noodles are an easy 30-minute dinner made with tender chicken, crisp vegetables and rice vermicelli tossed through a creamy coconut curry sauce. Finished with crushed peanuts, green onions and fresh lime, it’s a comforting gluten-free and dairy-free meal that’s perfect for busy weeknights. Creamy Chicken Curry Noodles, gluten-free About This Creamy Chicken Curry Noodles Recipe This is one of those quick dinners that delivers plenty of flavour without a long ingredient list. The rice vermicelli absorbs the coconut curry sauce while the vegetables stay fresh and slightly crisp, making it hearty without feeling heavy. Watch How to Make It Tips for the Best Creamy Chicken Curry Noodles Don’t fully cook the vermicelli before adding it to the pan. Keeping it slightly firm prevents the noodles from becoming too soft as they absorb the sauce. Cook the curry paste with the chicken for about a minute before adding the vegetables. This helps release its aromatics and deepen the flavour. Add the noodles only once the coconut milk has come to a gentle boil, then toss well so every strand is coated. Serving Suggestions Serve immediately with crushed peanuts, sliced green onions, fresh coriander and plenty of fresh lime. For extra heat, add sliced fresh chilli or chilli flakes at the table. Meal Prep Prepare and chop the chicken and vegetables up to 2 days ahead and store them separately in airtight containers in the refrigerator. For ready-made lunches, divide the cooked noodles between containers and refrigerate for up to 3 days. Keep the peanuts, green onions and lime separate and add them just before serving. Storage Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or coconut milk to loosen the sauce as the noodles will continue to absorb liquid while stored. Creamy Chicken Curry Noodles, gluten-free Creamy Chicken Curry Noodles, gluten-free Other Recipes You'll Love Peanut Pad Thai Salad with Chicken Sweet and Sour Chicken Tray Bake Asian Marinated Beef Noodle Bowl Butter Chicken with Cashews 15-minute Satay Chicken Chinese Chicken Ginger Scallion Creamy Chicken Curry Noodles, gluten-free Creamy Chicken Curry Noodles, gluten-free Serves: 4 | Prep time: 10 minutes | Cook time: 20 minutes INGREDIENTS Chicken Curry Noodles 3 chicken thigh fillets, cut into thick strips 2 tbsp cooking oil, such as avocado oil Sea salt and freshly ground black pepper 2 tbsp gluten-free red or yellow curry paste 1 × 400 g can baby corn, drained and halved lengthways 1 large red capsicum, sliced into strips 1 bunch broccolini, cut into thirds 400 ml light coconut milk 125 ml (½ cup) gluten-free chicken stock 250 g rice vermicelli noodles 1 tbsp sesame oil To Serve 2 tbsp crushed peanuts 2 green onions, finely sliced Handful fresh coriander leaves, optional Fresh lime wedges INSTRUCTIONS 1. Prepare the Noodles Place the rice vermicelli in a large heatproof bowl and cover with boiling water. Soak for 3–4 minutes, or until slightly undercooked and still a little firm. Drain well and set aside. 2. Cook the Chicken Heat the cooking oil in a wok or large frying pan over high heat. Season the chicken with salt and pepper, then add to the pan. Cook for 4–5 minutes, tossing occasionally, until golden and almost cooked through. Add the curry paste and cook for 1 minute, tossing well to coat the chicken, until fragrant. 3. Add the Vegetables Add the baby corn, capsicum and broccolini. Stir-fry for 3–4 minutes, keeping the vegetables slightly crisp. 4. Make the Creamy Curry Sauce Pour in the coconut milk and chicken stock and stir to combine. Bring to a gentle boil, then simmer for about 2 minutes to allow the sauce to develop and slightly reduce. 5. Add the Noodles Add the drained rice vermicelli and drizzle over the sesame oil. Using tongs, gently toss everything together for 1–2 minutes, until the noodles are tender and evenly coated in the creamy coconut curry sauce. If the noodles absorb too much liquid, add a small splash of hot water or chicken stock to loosen the sauce. 6. Serve Divide between bowls and top with crushed peanuts, green onions and coriander, if using. Serve immediately with fresh lime wedges for squeezing over. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Creamy Chicken Curry Noodles, gluten-free Margaret Pahos @CreateCookShare

This quick Thai Basil Cashew Chicken combines golden chicken mince, crisp vegetables and crunchy cashews in a sweet, savoury and slightly spicy sauce. Finished with fresh Thai basil and served over steamed rice with a crispy fried egg, it’s an easy gluten-free dinner ready in 30 minutes. Thai Basil Cashew Chicken (gluten-free) About This Thai Basil Cashew Chicken Made in one pan and packed with flavour and texture, this is a great weeknight meal when you want something quick but satisfying. The Thai basil is stirred through right at the end to keep its fresh, aromatic flavour. Watch How to Make It Ingredient Notes Chicken or Pork Mince: Either work well in this recipe. Thai basil: Adds its distinctive fragrant flavour and should be added after removing the pan from the heat. Kecap Manis and fish sauce: Use gluten-free varieties. Chang’s Asian Food Gluten Free Kecap Manis and Fish Sauce are available at Woolworths and online. Chilli sauce: Use hot chilli sauce for more heat or sweet chilli sauce for a milder version. Serving Suggestions Serve over steamed rice with a crispy fried egg and fresh lime. The soft yolk mixed through the rice and sauce makes it especially delicious. Tips for the Best Thai Basil Cashew Chicken Cook the mince until properly golden before adding the aromatics. Once the sauce is added, increase the heat so it reduces and coats the mince and vegetables rather than remaining watery. Storage Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat until steaming hot and add fresh Thai basil when serving if you have some on hand. Meal Prep This Thai Basil Cashew Chicken is great for meal prep. Divide the cooked chicken mixture and steamed rice between airtight containers and refrigerate for up to 3 days. Add the fried egg and fresh lime just before serving for the best texture. Thai Basil Cashew Chicken (gluten-free) Thai Basil Cashew Chicken (gluten-free) Other Asian-Inspired Recipes you'll LOVE Chinese Ginger Scallion Chicken Creamy Curry Chicken Noodles Peanut Pad Thai Salad with Chicken Sweet and Sour Chicken Tray Bake 20-minute Satay Chicken Thai Basil Cashew Chicken (gluten-free) Thai Basil Cashew Chicken (Gluten-Free) Serves: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes INGREDIENTS Chicken and Vegetables: 500g chicken or pork mince 4cm x 4cm piece fresh ginger, grated 6 garlic cloves, grated 1 brown onion, diced 1 large red capsicum, sliced 100g (1 cup) green beans, cut into 2cm pieces 100g (3/4 cup) cashews 2 tablespoons cooking oil (Avocado oil recommended) 1 cup fresh Thai Basil leaves, roughly torn Sea salt and pepper Sauce: 1 tbsp hot chilli sauce (use 2 tbsp sweet chilli sauce for a milder flavor) 3 tbsp gluten-free Kecap Manis sweet soy sauce* 1 tbsp gluten-free fish sauce* 2-3 tablespoons (30 ml) fresh lime juice 1 tbsp gluten-free chicken powdered stock/broth To Serve: Fried Eggs (recipe below) Fresh Lime Stovetop Steamed Rice *Chang’s Asian Food has gluten-free Kecap Manis and Fish Sauce available at Woolworths and online. INSTRUCTIONS 1. Cook the Mince Heat the cooking oil in a wok or wide pan over medium-high heat. Add the chicken or pork mince and cook, breaking it up with a wooden spoon until golden, about 5-6 minutes. 2. Prepare the Sauce In a small bowl, mix all the sauce ingredients (chilli paste, sweet soy sauce, fish sauce, lime juice, and powdered stock). Set the sauce aside. 3. Add Aromatics and Vegetables Season the browned mince with freshly ground pepper and a pinch of sea salt. Add the grated garlic, ginger, and diced onion to the pan, stir-frying for 1 minute. Add the sliced capsicum, green beans, and cashews, stirring and cooking for another 3 minutes. 4. Add the Sauce Pour the prepared sauce over the mince and vegetables. Increase heat to high, bringing the sauce to a boil. Continue stir-frying for 4 minutes, or until the sauce thickens and coats the mince and vegetables well. 5. Add Thai Basil and Serve Remove the pan from heat, and stir in the Thai basil leaves. Serve the dish with steamed rice, topped with a crispy fried egg and a squeeze of fresh lime juice. Stovetop Steamed Rice While the rice is steaming (about 15 minutes), prepare and cook the Thai Basil Cashew Chicken. How to Fry Eggs Heat Oil: Add 2-3 tablespoons of cooking oil (olive or avocado oil) to a frying pan over medium-high heat and allow it to heat for about 1 minute. Add Eggs: Carefully crack 4 eggs into the pan, spacing them evenly around the pan’s edge to prevent them from sticking together. Be cautious of any oil splatter. Cook to Desired Crispiness: Let the eggs cook, tilting the pan occasionally to coat them with oil. This should take 2-3 minutes for crispy edges with a soft yolk. For a firmer yolk, cook a bit longer. Note: If the oil splatters too much, cover the pan with a lid and let the eggs cook for 3-4 minutes. Remove from heat and serve as desired. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Thai Basil Cashew Chicken (gluten-free) Recipe and Photography Margaret Pahos for @CreateCookShare

This easy, deliciously tender Italian baked calamari is a gluten-free Mediterranean seafood recipe full of bold, traditional flavour. Oven-baked with cherry tomatoes, Kalamata olives, garlic, olive oil, and a golden Parmesan crumb, it’s a lighter take on a European classic. Italian Baked Calamari with Parmesan Crumb (gluten-free) Inspired by traditional Italian and Mediterranean coastal cooking, this gluten-free baked calamari recipe celebrates simple ingredients and honest flavour. Tender calamari is baked rather than fried, then paired with juicy tomatoes, briny olives, fresh herbs, and extra-virgin olive oil for a dish that feels both rustic and refined. Perfect for entertaining or an easy weeknight meal, this Italian calamari recipe delivers authentic European flavour while remaining naturally gluten-free, wholesome, and effortless to prepare at home. WATCH HOW TO MAKE IT TIPS FOR TENDER CALAMARI Avoid overcooking. Calamari cooks very quickly and becomes tough if left in the oven too long. A hot oven and a short cooking time are key to keeping it tender. Use high heat. Baking at a high temperature mimics traditional Mediterranean cooking and helps the calamari stay soft while the crumb turns golden. Score the calamari when cutting into chunks. Lightly scoring the inside surface in a shallow criss-cross (noughts-and-crosses) pattern allows the pieces to open up as they cook and absorb more flavour. Do not overcrowd the tray. Spacing the calamari evenly ensures it bakes rather than steams, resulting in better texture and colour. Can This Italian Baked Calamari Be Made Ahead? This gluten-free Italian calamari is best baked and served fresh. While it is not recommended to cook it fully in advance, the calamari can be cleaned and cut up to 12 hours ahead. Cover and refrigerate, then bring to room temperature for 10 minutes before seasoning. WHAT TO SERVE IT WITH Serve immediately with lemon wedges, and a scattering of fresh parsley. This dish pairs beautifully with a simple green salad, roasted vegetables, or warm gluten-free bread to soak up the juices. Silverbeet Beetroot and Goat's Cheese Salad Cucumber and Feta Salad Lettuce and Feta Salad Rosemary and Garlic Potatoes Italian Baked Calamari with Parmesan Crumb (gluten-free) FREQUENTLY ASKED QUESTIONS Can I use calamari rings or large calamari squid tubes instead? Yes, calamari rings can be used for this recipe; however, the final result will be different. Rings tend to cook more quickly and don’t open up or absorb the seasoning in the same way as larger pieces of squid. For the best flavour and texture, I recommend using fresh whole squid or large calamari tubes. Large calamari tubes are easier to clean and prepare than whole squid, although they are usually sold frozen. To prepare large calamari tubes, simply slice the tube open flat, lightly score the inside in a shallow criss-cross pattern, then cut into chunky pieces. As the calamari cooks, the pieces open up and curl slightly, creating tender bites that beautifully catch the seasoning, olive oil, and breadcrumbs. If choosing between the two, large calamari tubes will always deliver a more rustic, traditional Mediterranean-style result than pre-cut calamari rings. Fresh Squids with Tentacles Large Squid Tubes 2. Is this calamari recipe gluten-free? Yes. This recipe uses gluten-free breadcrumbs and naturally gluten-free ingredients, making it suitable for those following a gluten-free diet. Why does calamari sometimes turn rubbery? Calamari becomes rubbery when overcooked or cooked at too low a temperature. High heat and a short cooking time are essential for keeping calamari tender. How to store leftovers? Leftover baked calamari should be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. Reheat gently. Italian Baked Calamari with Parmesan Crumb (gluten-free) ITALIAN BAKED CALAMARI WITH PARMESAN CRUMB (GLUTEN-FREE) Prep Time: 15 minutes Bake Time: 20 minutes INGREDIENTS 1 kg whole fresh calamari (cleaned, sliced open and cut into large chunks)* 250g cherry tomatoes, halved 220g Kalamata olives, pitted ½ cup chopped fresh parsley + extra to garnish ¼ cup extra-virgin olive oil + extra 3 large garlic cloves, minced 1 teaspoon onion powder 1½ teaspoons sea salt 1 teaspoon black pepper 2 teaspoons Italian herbs Zest of a whole lemon ½ cup breadcrumbs, gluten-free 3-4 tablespoons finely grated Parmesan cheese To Serve: Lemon wedges Parsley INSTRUCTIONS 1. Preheat the oven. Preheat oven to 220°C and line a large baking tray with baking paper. 2. Prepare the Calamari Clean the whole calamari by removing the innards, bake, and cartilage, then rinse thoroughly and pat dry well. Slice open, pat dry the inside, and lightly score the inside surface in a shallow criss-cross (noughts and crosses) pattern before cutting into chunks. This helps the calamari open up as it cooks, creating tender pieces with the beautiful, curled edges that catch the seasoning and crumb 3. Season the Calamari Place the calamari chunks in a large mixing bowl. Add minced garlic, onion powder, sea salt, black pepper, Italian seasoning, chopped parsley, lemon zest and the extra-virgin olive oil. Toss gently until the calamari is evenly coated. Next, sprinkle the Parmesan cheese and breadcrumbs over the seasoned calamari, and toss again to combine thoroughly. 4. Assemble for Baking Transfer the calamari mixture to the lined baking tray. Arrange the halved cherry tomatoes and Kalamata olives evenly over the top. Lightly spray with olive oil. 5. Bake and Serve Bake in the preheated oven for 20-25 minutes, or until the calamari is just cooked and the breadcrumbs are golden brown. Serve with lemon wedges and garnish with fresh parsley. AIR FRYER METHOD This recipe can also be made in the air fryer for an even quicker result. Preheat the air fryer to 200°C. Arrange the crumbed calamari in a single layer in the basket, making sure they are not overcrowded. Lightly spray with olive oil and air fry for 8–10 minutes, turning halfway, until golden and crisp. Cook in batches if needed and serve immediately with lemon. Have you tried this recipe? I’d love to hear how it turned out for you. Please leave a rating and comment below, or share your version with me at @CreateCookShare on Instagram Pinterest Facebook TikTok YouTube Italian Baked Calamari with Parmesan Crumb, gluten-free Margaret Pahos @CreateCookShare

These Chilli Con Carne Rice Bowls bring together seasoned beef, fluffy rice, kidney beans and vegetables in one pot for an easy gluten-free family dinner. Everything simmers together in a rich tomato sauce before being finished with fresh lime and your favourite toppings. Simple, hearty and on the table in around 30 minutes. Chilli Con Carne Rice Bowls (gluten-free) About These Chilli Con Carne Rice Bowls I originally created this recipe to be simple enough for my teenage kids to make on their own. They love the warm spices of chilli con carne without too much heat, and they especially love meals served in bowls - there is something comforting about piling everything together and adding exactly the toppings you want. Cooking the rice directly in the chilli makes the recipe even easier. There is no second saucepan to worry about, and as the rice cooks it absorbs all the flavour from the beef, tomatoes and spices. It quickly became one of those reliable family dinners that everyone is happy to see on the table. Why You'll Love This Recipe One pot: The chilli and rice cook together, which means less washing up. Family friendly: Keep the chilli mild in the pot and let anyone who loves heat add fresh chilli or jalapeños at the table. Easy to customise: Everyone can build their bowl with their favourite toppings. Great for meal prep: The chilli and rice reheat beautifully and can also be frozen. Watch How to Make it Tips for the Best Chilli Con Carne Rice Bowls Brown the beef properly. Allow most of the moisture released by the mince to cook away before adding the spices. This gives the chilli a richer flavour. Cook the tomato paste and spices briefly. One minute in the pan helps deepen their flavour before you add the liquids. Keep the heat low once the rice goes in. A gentle simmer helps the rice cook evenly without catching on the bottom. Check the rice towards the end. Different brands absorb liquid differently, so add a small splash of boiling water if the mixture becomes too dry before the rice is tender. Don't skip the resting time. Leaving the covered pot for 5 minutes after cooking allows the rice to finish steaming and absorb any remaining liquid. Add toppings at the table. Avocado, sour cream, grated cheese, corn chips, coriander and jalapeños turn a simple bowl into something everyone can make their own. Chilli Con Carne Rice Bowls (gluten-free) Meal Prep and Storage These Chilli Con Carne Rice Bowls are also ideal for preparing ahead. Allow the chilli and rice to cool before dividing into airtight containers and refrigerating for up to 3 days. Keep fresh toppings such as avocado, sour cream and herbs separate until serving. To reheat, add a small splash of water or beef stock and heat until piping hot. The chilli and rice can also be frozen without the toppings for up to 2–3 months. Defrost overnight in the refrigerator before reheating. Chilli Con Carne Rice Bowls (gluten-free) Other Family Recipes you'll LOVE Nacho Salad with Spiced Beef and Creamy Nacho Dressing Open Lasagne Bolognese Thai Basil Cashew Chicken Marry Me Chicken Pasta Baked Feta Pasta with Spinach and Pine Nuts Baked Meatballs and Potatoes in a Rich Tomato Sauce Chilli Con Carne Rice Bowls (gluten-free) Chilli Con Carne Rice Bowls Serves: 4-5 | Prep Time: 5 minutes | Cook Time: 30 minutes INGREDIENTS Chilli Con Carne: 800g beef mince 1 tablespoon olive oil 4 cloves garlic, minced 1 onion, finely diced 1 red capsicum, diced 1x 400g can red kidney beans, rinsed and drained 1x 400g can diced tomatoes 2 tablespoons tomato paste 3 tablespoons lime juice 300ml beef broth or water (broth gives a tastier flavour) Rice: 1 cup basmati or long grain rice, rinsed 500ml boiling water Spice Mix easy option: 1 packet gluten-free taco seasoning 1 teaspoon ground cumin OR make your own by combining: ½ teaspoon pepper 1 teaspoon sugar 2 teaspoons salt 2 teaspoons cayenne pepper (adjust to taste) 2 teaspoons onion powder 2 teaspoons smoked paprika 3 teaspoons cumin powder 3 teaspoons oregano Optional Toppings: Sour cream Avocado, diced Tasty cheddar cheese, grated Corn chips, crushed or canned corn, rinsed and drained Parsley or coriander leaves Green chilli or jalapenos, sliced INSTRUCTIONS Sauté the vegetables Heat the olive oil in a large heavy-based pot over medium heat. Add the onion and capsicum and cook for 3–4 minutes, or until softened. Brown the beef Add the beef mince and cook for approximately 5 minutes, breaking it apart with a wooden spoon, until browned and most of the released liquid has evaporated. Add the spices Add the garlic, tomato paste and your chosen spice mixture. Cook for 1 minute, stirring, until aromatic. Simmer the chilli Add the diced tomatoes, kidney beans and beef stock. Stir well and bring to a gentle boil. Reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally. Add the rice Stir in the rinsed rice and 500 ml boiling water. Cover and simmer gently for approximately 10 minutes, stirring once or twice to prevent the rice catching on the bottom. Add a little extra boiling water if needed. Rest Remove from the heat and leave covered for 5 minutes. This allows the rice to finish steaming and absorb the remaining liquid. Finish with lime Stir through the lime juice and check the seasoning. Serve Spoon into bowls and add your favourite toppings, such as sour cream, avocado, grated cheddar, crushed corn chips, fresh coriander and sliced chilli or jalapeños. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Chilli Con Carne Rice Bowls (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

These One-Pan Lamb Cutlets with Chickpeas make an easy gluten-free dinner that feels a little special without requiring hours in the kitchen. Juicy lamb cutlets are pan-seared with rosemary, sage and garlic, then combined with golden chickpeas, fresh spinach and lemon for a simple Mediterranean-inspired meal ready in around 25 minutes. One-pan Lamb Cutlets with Chickpeas (gluten-free) About These One-Pan Lamb Cutlets This is one of those dinners that proves you don’t need a long ingredient list to create plenty of flavour. Lamb cutlets are naturally rich and tender, so they pair beautifully with aromatic rosemary, sage and garlic. The chickpeas cook in the same pan, soaking up the buttery pan juices and herbs, while baby spinach adds freshness and turns it into a more complete meal. A squeeze of lemon at the end balances the richness of the lamb and brings everything together. Watch How to Make It Tips for the Best One-Pan Lamb Cutlets Heat the pan before adding the lamb. A properly heated pan helps create a golden crust without overcooking the centre. Don't overcrowd the cutlets. Use a large frying pan so the lamb has enough room to sear. Adjust the cooking time to the thickness of your lamb. Cutlets vary considerably in size, so use the timings as a guide and cook them to your preferred doneness. Add the garlic after the initial sear. This gives the lamb time to brown without risking burnt garlic. Finish with lemon off the heat. Adding the lemon towards the end keeps its flavour fresh and bright. One-pan Lamb Cutlets with Chickpeas (gluten-free) Serving Suggestions I love serving these lamb cutlets with fluffy stovetop rice, which catches all those buttery, herby pan juices. Add a spoonful of creamy Greek yoghurt or my homemade Tzatziki for a cool, tangy contrast, and finish with crumbled feta and extra lemon zest if you like. Other Lamb Recipes you'll LOVE Roasted Boneless Leg of Lamb Greek Lemon, Garlic and Mint Lamb Shanks Pull-Apart Lamb Cooked in a Pocket Herb Kafta with Bean Salad and Yoghurt Dressing More Lamb (and Beef) Recipes One-pan Lamb Cutlets with Chickpeas (gluten-free) Lamb Cutlets with Chickpeas Serves: 4 | Prep: 10 minutes | Cook: 15 minutes INGREDIENTS 2 tablespoons extra virgin olive oil 1 tablespoon butter 8 lamb cutlets Sea salt and freshly cracked black pepper 2 sprigs rosemary, leaves removed and finely chopped 4 garlic cloves, sliced diagonally 8 sage leaves, ripped in pieces 400g can chickpeas, rinsed and drained 120g baby spinach Juice of ½ lemon Zest of ½ lemon Recommended toppings: A dollop of Greek yogurt or a dairy-free alternative or home made TZATZIKI To serve: STOVETOP RICE and crumbled feta (dairy-free option) INSTRUCTIONS 1. Heat the pan Heat the olive oil and butter in a large frying pan over medium-high heat. 2. Sear the lamb Season the lamb cutlets with sea salt and black pepper. Add them to the hot pan and cook for approximately 3 minutes on the first side. 3. Add the herbs and chickpeas Turn the lamb cutlets and sprinkle over the rosemary. Cook for 1 minute, then add the garlic, sage and chickpeas around the lamb. Continue cooking for approximately 3–4 minutes, stirring the chickpeas occasionally, or until the lamb is cooked to your liking and the chickpeas are lightly golden. 4. Add the spinach Add the baby spinach around the lamb and cook for about 1 minute, gently tossing it through the chickpeas until just wilted. 5. Finish with lemon Drizzle over the lemon juice and gently toss the chickpeas and spinach through the pan juices. 6. Serve Remove from the heat and finish with lemon zest. Serve with Greek yoghurt or homemade Tzatziki or Greek yogurt (or dairy-free alternative), and crumbled feta if desired. Pair with fluffy rice, and enjoy! One-pan Lamb Cutlets with Chickpeas (gluten-free) Margaret Pahos @CreateCookShare

These Teriyaki Chicken Fillets are a weeknight wonder! Juicy, flavourful gluten-free chicken thighs with irresistibly crispy skin are coated in a rich, thick teriyaki sauce that makes every bite satisfying and full of flavour. This recipe is a win not only because of its deliciousness but also because of its simplicity - you can whip it up in less than 30 minutes! Pair it with crunchy broccolini stir-fried in garlic, ginger, and soy for a refreshing side. This duo is perfect for dinner and an amazing option for meal prep that will make weekday lunches something to look forward to. Teriyaki Chicken with Garlic Broccolini (gluten-free) Everyone loves juicy, sticky glazed, and flavourful pieces of chicken, which explains why Teriyaki Chicken is one of the most popular Japanese takeout options worldwide. The only issue for coeliacs is that it is often difficult to find gluten-free. Fortunately, if you live in Australia, Chang's Asian Food has created an authentic-tasting, gluten-free Japanese Teriyaki Sauce that's delicious! The best part of having this sauce available is that it makes cooking fast and easy. This Japanese Teriyaki Sauce will rival your favourite takeout or restaurant, so there is simply no reason not to make it at home! In fact, all you truly need is chicken and this sauce and you've got the most perfect, gluten-free Teriyaki Chicken you will ever try. Watch How to Make It Helpful Tips to make this Gluten-Free Teriyaki Chicken with Garlic Broccolini Get the Skin Extra Crispy: For beautifully crispy skin, start with a hot pan and avoid moving the chicken for the first few minutes. This helps create a golden, crisp crust. Adjust Sauce Consistency: If you prefer a thicker sauce, let it simmer uncovered for a bit longer. You can also add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) at the end to thicken it quickly. Ginger and Garlic Preparation: To save time, use a fine grater for the ginger and garlic. This gives you maximum flavor without needing to chop or mince finely, which can be time-consuming. Broccolini Timing: For optimal texture, keep the broccolini slightly crunchy. You can adjust the cook time according to your preference, but a short stir-fry keeps it vibrant and fresh. Make It a Full Meal: Serve the teriyaki chicken and broccolini with rice or noodles for a balanced, satisfying meal. Rice absorbs the sauce beautifully and complements the flavours perfectly. Meal Prep Idea: Double this Teriyaki Chicken Fillets recipe to make nutritious, ready-to-go lunches for the week! Pair each portion of tender chicken and broccolini with a side of rice, noodles or quinoa in individual containers for a complete, balanced meal that reheats beautifully. Teriyaki Chicken with Garlic Broccolini (gluten-free) Other Gluten-Free Chicken Recipes you'll LOVE Creamy Chicken Curry Noodles Chinese Ginger Scallion Chicken Sweet and Sour Chicken Tray Bake Butter Chicken with Cashew 20 minute Satay Chicken Slow Cooker Chicken Red Curry Teriyaki Chicken with Garlic Broccolini (gluten-free) Teriyaki Chicken with Garlic Broccolini Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes CHICKEN TERIYAKI INGREDIENTS 5-6 chicken thigh fillets, skin on 2 tablespoons cooking oil ½ cup tablespoons Chang’s Japanese Teriyaki Sauce (extra if needed) 1 tablespoon white sesame seeds (optional) 2 green onions, thinly sliced (optional) Salt and pepper to taste INSTRUCTIONS 1. Prepare and Cook the Chicken: Heat cooking oil in a non-stick frying pan over medium heat. Once the pan is hot, place the chicken thighs skin-side down. Let them cook for about 5-7 minutes on each side or until they turn golden and the skin becomes crispy. Cooking time may vary based on the thickness of the chicken. Season well. 2. Add the Teriyaki Sauce: Pour the Japanese Teriyaki Sauce over the chicken, and place the lid on the pan. Let it cook for 2 minutes, then flip the chicken over and cook for an additional 2 minutes. The sauce should thicken and coat the chicken beautifully. 3. Serve: Remove the chicken from the pan and optional to sprinkle it with sesame seeds and green onions. GARLIC BROCCOLINI INGREDIENTS 2 bunches broccolini, stems trimmed and washed 1 tablespoon cooking oil 2x2 cm piece of fresh ginger, grated 3 large garlic cloves, thinly sliced 2 tablespoons Tamari Light Soy Sauce 1 tablespoon Sesame Oil Sesame seeds and chili flakes (optional) INSTRUCTIONS 1. Stir-Fry the Broccolini: Heat the cooking oil in a wok or large frying pan over medium-high heat. Add the sliced garlic, grated ginger, and broccolini. Stir-fry for 2-3 minutes until fragrant. 2. Add the Soy Sauce: Pour in the Tamari Light Soy Sauce, season with a little salt and pepper, and continue stir-frying for another 2 minutes, or until the broccolini is tender-crisp. 3. Serve: Remove the broccolini from heat and drizzle with Sesame Oil. Top with sesame seeds and chili flakes for an extra kick, if desired. Serve alongside STOVETOP STEAMED RICE Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Teriyaki Chicken with Garlic Broccolini (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

This gluten-free stovetop Chicken Pot Pie with Puff Pastry Dippers brings all the cozy flavors of the classic dish but is made quicker and easier. In 30 minutes, you’ll have tender chicken, creamy mushroom sauce, and a mix of veggies, all topped with flaky, golden puff pastry. It’s a fun, hands-on twist - scoop up the creamy filling with crisp pastry dippers or fill each pastry triangle with a spoonful of the hearty mix. Perfect for a quick weeknight meal or a comforting dinner that everyone will love. Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Story Behind the Recipe This recipe came to life on a chilly weeknight when I was craving the warmth of a classic chicken pot pie but didn’t have the time for a full oven-baked version. I started experimenting on the stovetop, simplifying steps and cooking everything in one pot to save time. The puff pastry dippers were an afterthought - something quick and crunchy that could bring the feel of a traditional pot pie topping but be easy to share and dip. When I saw my family tearing the pastry triangles and filling them with creamy chicken, I knew this playful twist had to be shared. It’s cozy, fun, and a little messy, making it the perfect comfort food with a bit of a twist! Watch How to Make It Helpful Tips on How to Make this Stovetop Chicken Pot Pie Customize the Veggies: Feel free to add or swap out any veggies you love! Fresh veggies work well if you have them, or try adding diced potatoes for extra heartiness. Get Creative with Puff Pastry Shapes: Try cutting the gluten-free puff pastry into different shapes like squares or circles for variety. They’ll add a playful touch to the presentation. Make It Dairy-Free: If you prefer a dairy-free option, coconut cream works wonderfully here and adds a subtle, unique flavour to the filling (I tested it and personally prefer it!) Let It Rest: If you have time, let the filling sit for 10 minutes after cooking—this helps it thicken and makes it easier to scoop with the pastry. Freeze for Later: Make extra filling and freeze it in portions. You can reheat it for a quick, comforting meal anytime. Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) If you try this stovetop chicken pot pie recipe, we hope you enjoy the warm, comforting flavours and the fun of those flaky puff pastry dippers. It’s a dish we love for its cozy, satisfying feel and easy, hands-on twist—perfect for sharing with family and friends. Other Quick Dinner Recipes you'll LOVE Gluten Free Chinese Ginger Scallion Chicken Chilli Con Carne Rice Bowl Honey Garlic Lamb with Pickled Cucumber Baked Feta Pasta with Spinach and Pine Nuts Ravioli Piccata Creamy Chicken Curry Noodles Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Serves: 4-5 | Prep Time: 10 minutes | Cook Time: 25 minutes INGREDIENTS Puff Pastry Dippers: 3-4 frozen gluten-free puff pastry sheets, thawed (I used Simply Wize) 1 small egg, whisked Chicken Pot Pie: 2 tablespoons olive oil 1kg chicken thigh fillets, diced 1 large brown onion, diced 450g creamy mushroom soup (Dari's Creamy Mushroom Soup OR Australian Organic is gluten-free) 125ml fresh cream or coconut cream 400g frozen carrots, corn, and peas ½ cup fresh parsley, chopped 2 tablespoons fresh thyme leaves (dried optional) Zest of 1 lemon 2 tablespoons lemon juice Generous seasoning of salt and pepper INSTRUCTIONS Cook the Chicken Filling: Heat the olive oil in a wide pot over high heat. Add the diced chicken, season with salt and pepper, and cook for about 5 minutes stirring occasionally. Add the diced onion and cook for an additional 3 minutes. Make the Creamy Filling: Add the cream of mushroom soup, frozen vegetables, and thyme leaves to the pan. Simmer for 8-10 minutes, stirring occasionally. In the last 2 minutes, stir in the cream, lemon zest, and lemon juice. In the meantime, prepare the pastry. Prepare the Puff Pastry Dippers: Preheat the oven to 200°C (fan-forced). Cut the puff pastry sheets into rough triangles and place them on a lined baking tray. Lightly brush with egg wash and bake for 12-15 minutes or until golden. Serve: Remove the creamy chicken filling from the heat, stir through the parsley and let the dish rest for 5 minutes. Arrange the puff pastry triangles over the filling to mimic a classic pot pie topping, creating a visually traditional presentation. Place any extra pastry dippers around the dish for serving—they’re ideal for scooping up the rich, creamy filling and add a satisfying crunch with each bite. Make it fun: Gently take a puff pastry triangle and locate the edge where the layers are visible. Using your fingers, carefully pry open the middle seam to reveal a hollow centre, creating a pocket. Spoon in the creamy chicken pot pie filling, being careful not to overfill to avoid spillage. Eat with your hands like a cheese triangle – it might get messy, but it's fun and delicious! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

Lemon and Basil Gnocchi is a gluten-free dish bursting with flavour, ready in under 30 minutes. Think soft gnocchi tossed in a buttery lemon sauce, sautéed zucchini, fresh basil, and gooey mozzarella. Bright, creamy, and irresistibly moreish, it’s the perfect balance of fresh summer vibes and comforting indulgence. Lemon and Basil Gnocchi (gluten-free) There's something magical about a dish that’s both light and comforting, and Lemon and Basil Gnocchi strikes that balance beautifully. Whether you're looking for a weeknight dinner idea or something special to share with loved ones, this recipe delivers in every way. It combines the comfort of traditional European flavours with a bright, summery twist, making it a go-to meal for any season. Plus, with its family-friendly ingredients and smooth, luscious texture, it's bound to become a new favourite. Get ready to fall in love with Lemon and Basil Gnocchi - a dish that celebrates fresh, simple ingredients while making dinner a breeze. One bite, and you’ll see why it’s the perfect blend of comfort and elegance. Watch How to Make It The Story Behind This Recipe This recipe takes me back many years, to a time when gluten-free cooking was still completely new to me. I was visiting a close friend and her family, the first gluten-free household I had ever known, when her Italian mother made this dish. I can still picture her in the kitchen, speaking in her beautiful thick accent, moving around with that effortless confidence so many Italian mothers seem to have. She tossed the gnocchi with zucchini and fresh basil, using simple ingredients and somehow turning them into something so comforting and memorable. It was one of those meals that quietly stays with you. Not because it was complicated, but because of the warmth around the table, the generosity behind it and the feeling of being welcomed into someone else’s home. Years later, the memory came back to me so clearly that I knew I had to recreate it. And that is what I love most about food, sometimes a recipe can bring back a person, a place and a moment you thought you had forgotten. Lemon and Basil Gnocchi (gluten-free) Other Gnocchi Recipes you'll LOVE Creamy Spinach and Feta Gnocchi Crispy Gnocchi Tray Bake with Bocconcini Salmon with Gnocchi in a Creamy Tomato Sauce Gnocchi and Salmon Tray Bake Lemon and Basil Gnocchi (gluten-free) Lemon and Basil Gnocchi (gluten-free) Serves 2-3 Prep: 10 minutes Cook: 20minutes INGREDIENTS 500g gluten-free potato gnocchi 30g salted butter 2 tablespoons (30mls) extra-virgin olive oil, plus extra for drizzling 2 large zucchini, thinly sliced (mandolin or sharp knife recommended) 60g baby spinach leaves 2-3 tablespoons (40mls) fresh lemon juice ½ cup freshly grated Parmesan cheese, plus extra Zest of a large lemon ½ cup fresh basil leaves, roughly torn + extra 1 ball (200g) fresh mozzarella, torn into pieces Sea salt Cracked pepper *use vegan alternatives for dairy free INSTRUCTIONS Sauté the Zucchini: In a wide pan over medium heat, melt the butter with the olive oil. Add the zucchini slices, season with salt and pepper and cook for 3 minutes until they slightly soften. Stir occasionally to ensure even cooking. Cook the Gnocchi: While the zucchini is cooking, bring a pot of salted water to a boil. Add the gnocchi and cook until it floats to the surface (about 2-3 minutes), then remove from the water and set aside. Reserve ½ cup of the cooking water before draining. Prepare the Sauce: To the pan with zucchini, add the baby spinach, and lemon juice. Pour in the reserved gnocchi cooking water, stir, then add the cooked gnocchi directly into the pan. Toss everything together until the spinach begins to wilt, and the sauce lightly coats the gnocchi. Finish with Fresh Flavours: Remove the pan from the heat, then add the lemon zest, and the parmesan cheese. Gently toss, to combine, then scatter the basil leaves and torn pieces of fresh mozzarella and cover the pan for 2 minutes to let the flavours meld. Serve and Garnish: Divide the gnocchi mixture among bowls, topping each with extra cracked pepper and another drizzle of olive oil. Serve immediately for the best flavour and texture. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Lemon and Basil Gnocchi (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

Fresh, colourful and full of flavour, this Gluten-Free Beef Noodle Salad combines juicy hoisin-marinated beef with rice noodles, crisp vegetables, fresh herbs and a tangy lime dressing. Serve it ready assembled or set everything out separately and let everyone build their own noodle bowl. Beef Noodle Salad Bowl (gluten-free) About This Gluten-Free Beef Noodle Salad with Hoisin This is one of those meals that gives you the freshness of a salad while still feeling like a proper, satisfying dinner. The beef is marinated in Chang’s Hoisin Sauce, Tamari Light Soy Sauce and Sesame Oil, giving it a savoury, slightly sweet and beautifully umami-rich flavour. It’s sliced and served over soft Pad Thai rice noodles with carrot, cucumber, lettuce, bean sprouts, chilli, mint and coriander. Then there’s the dressing. Fish sauce, fresh lime, rice vinegar, brown sugar, garlic and chilli create that balance of salty, sweet, tangy and fresh that brings the whole bowl together. I originally created this recipe for Chang’s as part of their gluten-free recipe collection. I enjoyed it so much that I wanted it to have a permanent place here on Create Cook Share too. Watch How to Make It Tips for the Best Beef Noodle Salad Give the beef time to marinate. For the best flavour, marinate the beef for at least 1 hour. If you’re short on time, 10 minutes will still add flavour, but a longer marinade gives the beef more depth. Bring the beef to room temperature before cooking. Take it out of the fridge for around 10 minutes before cooking so it cooks more evenly. Use high heat. You want enough heat to create a golden, caramelised exterior while keeping the centre tender and juicy. Allow the beef to rest. Once cooked, rest it for 10–15 minutes before slicing. This allows the juices to redistribute through the meat rather than running out onto the chopping board. Always slice against the grain. Slicing the beef thinly across the grain makes each piece noticeably more tender. Rinse the noodles after cooking. Once the rice noodles are softened, drain and rinse them before tossing with sesame oil or olive oil. This helps cool them for the salad and prevents them from sticking together. Prepare the vegetables while the beef marinates. The carrot, cucumber, lettuce, bean sprouts, chilli and herbs can all be prepared ahead so the bowls come together quickly once the beef is cooked. Try the BBQ. You can also cook the beef on a preheated BBQ grill for a smoky, charred flavour. Cooking time will vary slightly depending on the thickness of the beef and the heat of your BBQ. Beef Noodle Salad Bowl (gluten-free) How to Make Gluten-Free Beef Noodle Salad 1. Marinate the Beef Combine the beef with the hoisin sauce, tamari, sesame oil, garlic and seasoning. Allow it to marinate so the flavours can penetrate the meat. 2. Prepare the Dressing Whisk together the fish sauce, lime juice, rice vinegar, water, brown sugar, garlic, grated carrot and chilli until well combined. 3. Cook and Rest the Beef Cook the marinated beef over medium heat until golden on the outside and cooked to your preferred doneness. Rest before slicing thinly against the grain. 4. Prepare the Noodles and Vegetables Soak the Pad Thai rice noodles according to the packet instructions, then drain, rinse and toss with oil. Prepare the carrot, cucumber, lettuce, bean sprouts, chilli and fresh herbs. 5. Assemble the Bowls Divide the noodles between bowls and top with the vegetables, herbs and sliced beef. Spoon over plenty of the lime dressing and serve with extra lime wedges. Make It a DIY Noodle Bowl For an easy shared meal, skip assembling individual servings altogether. Place the noodles in one large serving bowl and arrange the sliced beef, vegetables, herbs, chilli, dressing and lime wedges separately. Everyone can then build their own bowl with exactly the ingredients and amount of dressing they like. It’s particularly good for family dinners, relaxed entertaining or when you’re serving people with different tastes. Storing Leftovers For the best texture, store the beef, noodles, salad vegetables and dressing separately in airtight containers in the refrigerator. Keeping everything separate prevents the noodles and vegetables from soaking up too much dressing and becoming soft. The beef can be served cold or allowed to come closer to room temperature before adding it back to the salad. Frequently Asked Questions Is this Beef Noodle Salad gluten-free? Yes. The Chang’s Hoisin Sauce, Tamari Light Soy Sauce, Sesame Oil and Pad Thai Rice Noodles used in the recipe are gluten-free. As always, check individual packaging if cooking for someone with coeliac disease or specific dietary requirements. Can I marinate the beef ahead of time? Yes. Marinating it ahead makes this an even easier meal to put together. Keep the beef refrigerated while marinating and bring it out shortly before cooking. Can I cook the beef on the BBQ? Absolutely. A hot BBQ grill gives the beef a delicious smoky flavour and slightly charred exterior. How do I stop rice noodles from sticking together? After soaking, drain and rinse the noodles, then toss them with the sesame oil or olive oil included in the recipe. Can I prepare the salad ahead? Yes. Prepare the vegetables and dressing ahead and refrigerate them separately. Cook and slice the beef when you are ready to serve, then assemble the bowls just before eating. Beef Noodle Salad Bowl (gluten-free) Gluten-Free Beef Noodle Salad with Hoisin Beef Serves 4 | Prep: 15 minutes, plus marinating | Cook: 20 minutes INGREDIENTS Beef Marinade: 2 x 300 g pieces of beef fillet (tenderloin) 3 tablespoons GF Hoisin Sauce* 3 tablespoons GF Tamari Light Soy Sauce* 1 tablespoon Sesame Oil* 2 cloves garlic, minced ½ teaspoon sea salt ½ teaspoon black pepper 2 tablespoons cooking oil, for cooking Asian Salad Dressing: 4 tablespoons GF Fish Sauce* 4 tablespoons fresh lime juice 2 tablespoons rice vinegar 2 tablespoons water 2 tablespoons brown sugar 1 clove garlic, minced 2 tablespoons finely grated carrot 1 long red chilli, deseeded and finely diced Noodles and Salad: 1 packet Chang’s Pad Thai Rice Noodles* 2 tablespoons olive oil or sesame oil 2 carrots, julienned 2 cucumbers, julienned 2 cups finely sliced lettuce 1 cup bean sprouts 1 long red chilli, finely sliced 1 handful fresh mint and coriander Lime wedges, to serve *Chang’s products used in this recipe are gluten-free. INSTRUCTIONS 1. Marinate the Beef Place the beef in a sealable container or zip-lock bag. Add the hoisin sauce, tamari, sesame oil, garlic, salt and black pepper, then turn the beef to coat well. For the best flavour, marinate for 1 hour. If short on time, marinate for at least 10 minutes. 2. Prepare the Salad and Dressing While the beef is marinating, prepare the carrots, cucumbers, lettuce, bean sprouts, chilli and fresh herbs. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, water, brown sugar, garlic, grated carrot and diced chilli until well combined. Set aside. 3. Cook the Beef Remove the beef from the refrigerator around 10 minutes before cooking. Heat the cooking oil in a large non-stick frying pan over medium-high heat, or preheat a BBQ grill. Remove the beef from the marinade and cook for 3–4 minutes on each side, depending on its thickness, for medium doneness or until cooked to your liking. Transfer to a plate and rest for 10 minutes before slicing thinly against the grain. 4. Prepare the Noodles While the beef is resting, prepare the Pad Thai Rice Noodles in boiling water according to the packet instructions. Drain and rinse under cold running water, then toss with the olive oil or sesame oil to prevent sticking. 5. Assemble the Bowls Divide the noodles between individual serving bowls. Top with the carrots, cucumbers, lettuce, bean sprouts, chilli, fresh herbs and sliced beef. Drizzle generously with the Asian salad dressing and gently toss. Serve with lime wedges. 6. DIY Serving Option For a relaxed shared meal, place the noodles, vegetables, herbs, sliced beef, dressing and lime wedges in separate bowls or on serving platters. Let everyone build their own Beef Noodle Salad Bowl just the way they like it. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Beef Noodle Salad Bowl (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare