The Coori brand and what it means to me

February 19, 2016

Even though Coori is still not yet a year old, we have had a fantastic time so far discovering free from foods and selling them all over the nation. Our online store has been a big hit with those on a gluten free diet and I am very appreciative of all of the great support.

As many of you may already know, I myself am intolerant to gluten and this has been one of my main motivations for developing Coori. I know first-hand how difficult it can be to find high quality, gluten free products. The creation of great tasting gluten free food is something I am incredibly committed to and I hope that Coori reflects this!

Suffering from a gluten intolerance or allergy can make many dietary aspects of your life quite difficult - things which those who aren’t intolerant or allergic perhaps take for granted! Coeliac disease can actually manifest itself in many different ways so it can often be a long process to get an official diagnosis. Therefore I would strongly suggest that anyone who thinks they might be a sufferer makes it a priority to consult their doctor about it. There is also a wide variety of information available online that can be of help.

Eradicating gluten from the diet isn’t only something that those who are intolerant or allergic can benefit from. Several people choose to do this because of the perceived health benefits and there is varying research to suggest the effectiveness of this.

Certain foods that gluten is present in are quite beneficial to the body because of the range of vitamins and minerals in them, wheat, rye and barley for example. However, that doesn’t mean that a person who eats gluten free needs to be deficient in these nutrients. The important thing to remember is that none of the nutrients contained within these foods are in any way unique. Therefore a healthy, varied diet can easily substitute the things a person may be missing out on. It is my goal to offer a range of nutritious products that serve to make this process as effortless as possible!

My career history is as a chef and my passion for great food continues to be one of the main driving forces behind the Coori brand. I am constantly seeking inspiration and experimenting with new flavours in order to provide the best possible products to my customers.

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Also in Julia's News and Recipes

Happy Halloween
Happy Halloween

October 30, 2017

Happy Halloween 

As every year we went to pick some funny shape pumpkins and here we have some curiosity for you  

The word pumpkin identifies the fruits of various plants belonging to the family of Cucurbitaceae, especially some species of the genus Cucurbita( Cucurbita Maxima, Cucurbita pepo and Cucurbita moschata )but also species belonging to other genres such as Lagenaria vulgaris  or ornamental gourd . The collection period in Italy runs from September to November.

Pumpkin is commonly used in the kitchen of different cultures: in addition to the pumpkin pulp, they also eat the seeds, appropriately salted. Pumpkin is a vegetable that lends itself to a thousand recipes: it is cooked in oven, steam, risotto or soups, fried in batter. Particularly famous are the tortillas in mantovana, filled with the same variety of pumpkin. From the seeds you get a reddish oil used in cosmetics and traditional cooking. Even pumpkin flowers can be used, only masculine ones, those with the stem, called peduncle, thin, which, after being pollinated, are intended to dry, fry, after baking, such as zucchini.

In Anglo-Saxon countries, the pumpkin is used for the construction of the Jack-o'-lantern, a rudimentary lantern used during the Halloween party to drive out evil spirits that, according to legend, roam out of the land and say that if a person or animal possesses from one of these spirits approaching the house where a pumpkin is present, the latter light of an intense blue and the spirit that tries to enter is trapped in the pumpkin flame

Pumpkin was imported into Europe by Spanish Colonists from America.

But today we picked what we need for tomorrow to make our pumpkin delicious gnocchi with Coori Pasta mix served with sage and butter sauce and some smoked ricotta.



We are going to follow a very traditional recipe from one of my favorite books, but with a twist ....... Julia's twist !

And what are you cooking for Halloween ? 

Recipe available from tomorrow, now we need to roast the pumpkins !

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Half term cooking ideas
Half term cooking ideas

October 17, 2017

Julia’s meat balls

When half term approaches we all have to have millions of ideas to entertain the children, one of my favorite one is cooking, what a surprise!, but funny enough so is for my kids and some of their friends so during half term we always make sure we have a cooking date. 

Children do have lots of favorite dishes, but one of the most popular one is Meat balls. 

Hope you will enjoy making my recipe 


500g mince beef

1 whole egg

Pinch of salt

100g grated parmesan cheese

50g  gluten free bread crumb (

100g of gluten free bread

100ml of milk or alternative to milk

Place the ingredients in a large bowl apart from the bread that need soaking in milk until is nice and wet.

When the bread is ready Mix all of the ingredients with your hand until you obtain a nice smooth meat dough, here is when the children normally have lots of fun ! It is not messy, but they can make their own meat ball, normally all different sizes ant they would probably make them into funny shapes, but that is all part of the fun.

The good thing about meat balls is that you can cook them in different ways, they can be fried in vegetable oil until they are nice and brown, or can be cooked in the oven at 220 for about 30 minutes the first 15 minutes the meat balls need to be covered with foil and the last 15 minutes finish cooking uncovered. They can also be cooked in tomato sauce to recreate the “Lady and the Tramp” memorable pasta moment.

This recipe it has been in my family for 5 generations and even today it creates great family moments. This is probably one of the first things I learnt when I was a little girl and so goes for my own children.

Meat ball are very nutrient and if you are not a big fun of beef you can use any other type of mince, turkey, chicken, pork end even lamb for the vegetarian option you can substitute the meat with mince soya .

I hope you have fun with the children and please share your results with us on

twitter @coori_freefrom

face book @CooriUK

instagram  coori_freefrom

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An Italian Curiosity
An Italian Curiosity

September 12, 2017

TIRAMISU ......... 

Curiosity about Tiramisu.

Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso, Italy.

Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie". Some debate remains, however. Accounts by Carminantonio Iannaccone (as first reported by David Rosengarten in The Rosengarten Report and later followed up by The Baltimore Sun and The Washington Post) claim the tiramisu sold at Le Beccherie was made by him in his bakery, created by him on 24 December 1969.Other sources report the creation of the cake as originating towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III.Regardless, recipes named "tiramisu" are unknown in cookbooks before the 1960s and the Italian-language dictionary Sabatini Coletti traces the first printed mention of the word to 1980, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert.

Tiramisu may have originated as a variation of another layered dessert, Zuppa Inglese. It is mentioned in Giovanni Capnist's 1983 cookbook I Dolci del Veneto, Among traditional pastry, tiramisu also has similarities with many other cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (dolce Torino), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the Bavarese Lombarda, which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In Bavarese, butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee.

On July 29, 2017, Tiramisu was entered by the Ministry of Agricultural, Food and Forestry Policies on the list of traditional Friulian and Giulian agri-food products in the Friuli-Venezia Giulia region.

With limited stock available you can purchase Nutri free Delicoius Savoiradi to have a go at your version of Tiramisu just click on the link below

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