Cooking with GEFRO

This year I've been working a lot with GEFRO and just love their products,  the range is vast and family focused.  For me having 'on the go' items for lunch,  trips out, travel etc are key yet hard to come by unless you want to live off crisps and sugar so I really like their handy cuppa soups and salad dressing sachets.  I mean who hasn't been served up the blandest of salads in a restaurant cause that's your only option ?!

As it's Coeliac Awareness week GEFRO sent me a whole new batch of products to try and one of my favourites is the Paprika-Chilli....I am literally sprinkling that stuff on everything !! I put these products to the test in the recipes below.

Go to GEFRO  to learn more about the products and pick up one of the sample sets. 

Onion-Coconut-Curry Soup (serves 4) 

What you need

GEFRO Vegetable Bouillon

GEFRO Organic Spice Blend Indian Curry

GEFRO Paprika-Chilli

5 onions peeled, chopped and sliced

50ml Gluten Free Soy Sauce

Half a tin of Coconut Milk

Half a lime cut into quarters (optional)

Half green or red chilli thinly sliced (optional)

How to

Add some olive oil to a pan to fry the onions on a low heat until soft.

Get the stock ready by adding 1 tbsp of GEFRO Bouillon to 1 litre of water (you only need 600mls for this recipe). 

Add stock to the onions and let it simmer for about to 10 minutes,  you want the onions to be really nice and soft.

Add in soy sauce,  coconut milk and 2 tbsp of GEFRO Indian curry blend.  Let this all simmer for another 5 minutes.

Once ready you can serve the soup as is or blitz it with a hand blender for a smoother texture.

Serve in soup bowls and squeeze a quarter of lime on top,  sprinkle with chilli pieces and some GEFRO Paprika Chilli.  You could also add a little shredded coconut on top too for decoration.  Check out the end result here Onion-Coconut-Curry Soup 

 Potato Pizza  (serves 4 people or 2 if you’re super hungry)

What you need 

GEFRO Pepper Mix with Garlic & Herbs

4/5 Potatoes

4 tbsp Olive Oil

200/250gm tub of Sour Cream

1 egg

Handful of Spinach (optional, see note at the bottom)

1 tsp Dried herbs (mixed or use basil or oregano)

Pinch of salt

Half a yellow pepper sliced

1 medium tomato sliced

Mozzarella cheese

How to

Heat the oven to 180c

Peel and grate potatoes,  squeeze out any excess water.  Mix with 3 tablespoons of olive oil and 2 tsp GEFRO Pepper Mix.

Press the mixture into a flat round dish and bake in the oven for 15-20 minutes.

Mix sour cream with the egg, dried herbs, salt and spinach and pour onto the potato pizza base.

Top with the sliced tomato and pepper and finally the cheese. 

Bake in the oven for 15 minutes.

Note;  GEFRO’s recipe doesn’t include spinach,  I added it to get some extra veg in for the day !  However it did make the base softer than expected and with GF pizza less is more so spinach is optional and not recommended if you want a crunchy base.

Check out the end result here Potato Pizza


 Pesto Pasta with Asparagus and Mushrooms (serves 2 people)

What you need

GEFRO Pesto Verde

GEFRO Basil Oil

Olive Oil

100gm Mushrooms, sliced,

100gm Asparagus, chopped into small pieces

Half Tin of Coconut Milk

Pasta (any kind you like) – enough for 2

Parmesan Cheese

How to

Put your pasta on and cook as per instructions.

Get your pesto mix ready – 1 tbsp GEFRO Pesto Verde, 3 tbsp of GEFRO Basil Oil and 1 tsp water.

Slice your mushrooms and add to a pan with a little olive oil.

Once slightly soft add your asparagus,  then your pesto mix and finally your coconut milk. Let the mixture simmer for a few minutes on a low heat.

Drain the pasta and add to the sauce,  mix gently to combine fully.

Transfer to a large serving dish and top with some parmesan cheese and sprinkle with some Gefro Paprika Chilli Pepper too if you want a bit of extra kick.

Serve with a side salad and/or your favourite GF bread.  Check out the end result here Pesto Pasta with Asparagus and Mushrooms




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