D.I.Y! Kitchen cupboard drawers

Does anyone else’s cupboards get so full of food that you can’t actually access any of the food?! Maybe it’s just me… so I decided to get some pull out baskets to make my food more easily accessible. I will admit that my dad offered to put the drawers in, so I gratefully accepted rather than attempt to drill holes in the cupboard myself!!

Pull out baskets from Argos: http://www.argos.co.uk/product/6096379

Gluten Free Chinese New Year

Inspired by Chinese New Year, new gluten free stir fry sauces from Tesco and other bloggers such as Becky Excell cooking gluten free Chinese food, I decided to try myself! I was cooking for 8, which was lucky at 8 is a lucky number in Chinese tradition!

I had never cooked Chinese food before, and I haven’t really eaten it either! I had help from my friends, one of whom bought duck as that’s her Chinese dish of choice, and another who made a sweet and sour chicken in her slow cooker. I also made a vegetable chow mein with rice noodles, vegetable spring rolls with rice paper wrappers (I bought vietnamese spring roll kit from Tesco as this was all I could find), breaded chicken bites, garlic and chilli prawns, egg fried rice and some spicy mushrooms.

You can see how I got on here:

The mushrooms are from Sweet Mandarin cookbook and as a couple of my friends asked for the recipe I thought I’d share it here for others.

Sweet Mandarin – Salt and Pepper Juicy Mushrooms

Serves 2, prep time 10 mins, cooking time 5 mins.

1-2 tbsps vegetable oil
1-2 garlic cloves, finely sliced
1/2 medium onion, finely diced
1/2 green pepper, diced
1 fresh red chilli, finely sliced
250g button mushrooms, halved
1/2 tsp salt
1 tsp sugar
1/2 tsp five spice powder
1 tbsp Shaoxing rice wine (I found this in tesco but it had wheat in so I just left it out. Include it if you can find gluten free version)

Add the oil to pre heated wok. Quickly stir fry the garlic, onion, pepper and chilli over a high heat for 1 minute.

Add the mushroom and cook for 4-5 minutes until browned. Sprinkle over the salt, sugar and five spice powder. (Add wine- see note above) Toss well.

New look for this blog

Some of you who have followed me previously may be wondering where this blog has popped up from. I realised I hadn’t warned about or explained any changes, so let me take this opportunity to do that.

I had this blog a few years ago and it was called The Coeliac Times. However I stopped posting for some reason or another and the blog got neglected. This year I decided to start a new blog, the Gluten Free Cat Lady, with much more of a focus on video content. However, I didn’t want to lose previous posts I had written, so I decided to instead rebrand and rename this existing wordpress blog.

So here I am, Josie the Gluten Free Cat Lady! Hoping to upload a video to YouTube every Tuesday, and a blog post here every Friday. I will of course post the videos here too, but if you have a youtube account it would be amazing if you could subscribe to my channel.

You can also follow me on social media. Twitter @gfcatlady, Instagram @glutenfreecatlady and facebook.com/glutenfreecatlady. Follow my blog with Bloglovin

To go along with the new name I needed a new look. Luckily I have a creative brother who was happy to turn my vague idea of using emojis as a logo into something slick and professional looking! Thanks bro.

Video: Baking vegan, gluten free, peanut butter brownies

For Christmas, I received a Delicious Alchemy chocolate brownie baking mix. Delicious Alchemy are a gluten free food company. For veganuary they offered some egg free alternative recipes for the brownie mix, so I thought I’d give it a go and make some vegan chocolate brownies using peanut butter.

Recipe:

  • Delicious Alchemy chocolate brownie mix
  • 60g of peanut butter
  • 75ml milk/soya milk
  • 100g unsalted butter or dairy free alternative
  • 1/3 teaspoon (1g) xanthan gum
  1. Add the xanthan gum to the dry packet mix and shake together to combine before pouring it into your mixing bowl.
  2. Place peanut butter into a bowl with the soya milk (or regular milk). Mix together.
  3. Add the peanut butter mixture to the mixing bowl along with the rest of the ingredients. Mix and bake for 20 minutes at 160 degrees or 180 fan.

This version works using either butter or a dairy free alternative, depending on whether you also need the recipe to be dairy free.

New video: Advice for going gluten free

I see a lot of newly diagnosed coeliacs, or newly gluten free, asking the same sorts of questions on facebook support groups. There’s so much conflicting information everywhere and I imagine it must be hard to sift through or even know where to start.

So I thought I would do a video, with some of the FAQ’s useful to people new to gluten free. I hope it’s useful for you.