Join me in this delicious cooking adventure! Learn to make gluten-free garlic focaccia, rich tomato soup, roast beef, and preserve quince.
Delicious Gluten-Free Recipes for Comforting Meals and Preserving Seasonal Flavors
In today’s cooking feature, we explore a delightful combination of dishes that are both hearty and gluten-free. The main highlight is a roast beef prepared in a pressure cooker, which not only results in a tender and flavorful dish but also produces a rich beef stock. This stock serves as the perfect base for a vibrant vegetable-packed tomato soup, making it an excellent choice for a cozy lunch during cooler days.
Accompanying the roast beef and tomato soup is an easy gluten-free sourdough focaccia, topped with aromatic garlic, olive oil, and fresh basil. This focaccia is perfect for those looking for a simple yet satisfying addition to their meals. Additionally, there’s an emphasis on preserving quinces, showcasing the versatility of this beloved fruit. With a well-stocked pantry and freezer, creating scratch-made meals becomes a manageable and rewarding experience for anyone interested in cooking from home.
Whisk, Savor, and Preserve: A Culinary Journey from Savory Focaccia to Sweet Quince!
Hi my name is Tanya and welcome to utility Jane this morning I decided I would cook a roast that I had in my fridge I decided that I would like always cook it in the pressure cooker and really the rest of the meal has evolved from that because when I have a roast and that I cook in the pressure cooker I have stock so then I thought.
I’d make soup so then soup went to oh garlic fatcha with the soup would be nice a salad and it is Quint season we’re lucky to get our hands on a box of Quints so I’m going to Stew that up ready too let’s get started before I get started on cooking anything else I am going to get this dough Rising I am going to use my sourdough starter I’ve.
Got one cup measured out I am going to use a bit of instant yeast with this because I’m not sure I may want to use it before the sourdough can kick in so I’m heding my bets here and I’m going to make it this way and so I can get a quick rise and I find that using the sourdough starter even though I am using yeast tends to give the dough a lot more.
Body I have been doing this a little bit through winter it seems to turn out really good so I’ve got some gluten-free flour going in there that is self-raising I only ever by self- raising I have oat flour which is just rolled oats that I I have Blended up in my Vitamix put that in that gives it a bit more body it softens up the dough I.
Either use that or alond flour now I have AUM hus powder an egg just going to give that a bit of a beet and then that will mix smoothly through the different flowers I’ve got some salt and I’m going to get all those dry ingredients mixed evenly through now I’m going to add the egg this is basically my pizza dough with added instant.
Yeast and I’ve got some butter because I’m wanting it a richer dough than just the basic pizza dough just add that in there get it mixed through and now I have the sourdough starter and a cup of warm water it’s come together really really nicely just going to butter that bowl up so it comes away from the sides now it’s.
A b bit drier mix than what I normally do because I’m wanting to use that sooner I’m hoping that this will be right to go once I cook my roast and then move on and make my soup and using that instant yeast will give it a bit more of a rise I’m going to sit the glass dish into a pot of warm water just to keep warm because the kitchen is.
Quite cool it’s p a cool day today and now I’m going to start with my roast in the pressure cooker now to start with I’m going to cut up some carrots and an onion and that will form the stock but before I do that I’m going to get the pot on I’m going to get it nice and hot and I’m going to sear the meat put some oil in in such a short.
Time I can have a roast that is quite tender ready to eat very hands off and here we go I’m getting that seed I’m going to SE both sides of it take it out be very careful because that is hot oil and to Salt and Pepper the front and the back all these flavors that are going to there it is it’s all SE that side just turn it over being very careful all.
These flavors are going to be added not going to waste any of this by the time I take this out get the carrots and the onions back in the oil and just get them TOs around I’m going to put meat back in and add some water so the vegetables will hold the meat up off the bottom of the pot and it will pressure cook in there and I will have stock very.
Concentrated stock by the time this meat cooks and just making sure that’s nice and hot now I’m going to get that meat out very very carefully very carefully cuz sometimes it sticks to the bottom I love cooking roasts like this there we go now I’ve got all those juices and the oil I’m going to get the veggies in get those tossed around break them up and.
Then get that meat back in all those juices don’t waste them all adds flavor to the stock after and then I’m going to add some water just a bit to the bottom those vegetables will cook the meat will steam lightly get the lid on I’m going to get it up to pressure get the heat up on high and then when that comes up to pressure I’m going to going to put it.
Down to low I’m going to clean down my bench I’m going to move it across there we go and I’ve got my Quint so the pressure cooker is on this other side it’s turned down to low and while I do a large basket of the Quint it can be cooking away Quint we love Quints it’s once a year they are very hard to come by they’re not a common uh fruit but we.
Absolutely love them last year we got a box of I think it was 5050 kilos of Quints and I cooked them up in multiple batches because that is a lot of fruit it’s not wasted we thoroughly enjoyed it I cooked it up with honey and it went into the freezer and we had it all year so we were lucky enough get our hands on some more and this is the start of it.
Now they do brown very easily so I try to come back add that by peeling and cutting into water then rinse the water off give them a good wash to make sure there was no bits and pieces left on them and I get them into a pot with fresh water not too much get those boiling I like to cook the fruit and then add some honey little bit of sugar.
And then like I said I divide that up into packets and put that in the freezer and we use that up all year long mixing it with Apple for Quint and apple crumble I make uh Quint puddings so many things it’s such a Delicious Fruit we find in our area it’s not very common so it’s bubbling away I get it down to low and now I’m going to oil a tray because.
By this time the dough has been sitting this is the tray I’m going to cook my garlic for cater in this is glutenfree so it is not going to look like the average wheat one although I thought it turned out really good for glutenfree so I’ve got some garlic some olive oil some salt in there got some basil going in I’m just going to mix that up and that.
Is what I am going to drizzle across add a bit more it’s always hard to guess quite how much not quite sure if you can ever have too much garlic oil though Quin has been cooking for a little while I’ve add some sugar just a small bit because we would rather sweeten with honey but I don’t want to overdo do it with the honey cuz it takes away the.
Taste of the Quint so this got the honey going in it’ll help make the syrup get that mixed in and then I’m going to taste it to see if it’s quite sweet enough because they are quite a I wouldn’t say bitter but it’s a strong taste it’s not sweet like a pear I’ve got a spoon I’m going to give them a taste now the honey has all melted.
Through just to make sure the syrup is sweet enough add a bit more get that mixed through and then these can simmer away as I get on with the rest of the meal uh the smell of Quint cooking in the kitchen is something I look forward to every year I have a quint Tree in my front garden which the cockos ate all the Quints I was very sad now this is.
The Garlic Pacha this is with the instant yeast as well as the sour dough it makes such a beautiful dough you’ll be able to tell when I put it in the tray it’s not sticky when I usually just use sourdough at the start it’s quite sticky but this is quite Airy it’s very very nice I was very happy I’ve been using instant with it because my kitchen.
Is quite cool just to get that rise just work that in not play with it too much working with gluten-free is a different dough to work with we’re just going to put the garlic oil on just dimple that up and push it down into it it smells delicious and it’s come up looking very very nice I’m really happy with this I play around with this all the time I.
Just do different things and for me it’s just an evolving thing sour dough and any kind of dough making so we’re checking on the Quint I’m wanting is to cook down a bit of that liquid so that it’s nice and syrupy just keep that cooking away it does tend to go a a softer Pinker color depends on the fruit sometimes it can go a real pink color.
Sometimes they don’t go very pink but it all tastes delicious it may depend on the variety I’m not quite sure now I’m going to get some vegetables out of my freezer I’ve got some green capsican that I’ve had cut up had Frozen I’ve got some carrots that I’ve had chopped up and Frozen when I can get vegetables on special I will buy extra and get them in.
My freezer this is onions red onions they had those on special and I cut up huge bags of them it makes life so much easier and you can always use it for this you can’t use it for something that’s not going to be cooked obviously but when you’re cooking stews and soups and curries and chilies it is perfect and so so fast and we have some new.
Potatoes so I’m making them part of the meal just a basic mashed potato now you can see that I have covered the fuka I want to have some chard out of my garden I’ve covered the Pacha and it’s sitting there rising over a big pot of warm water just to keep it warm to keep it on the rise I get all my chard washed all the potatoes are washed everything’s.
Ready to go as soon as the meat is finished in the pressure cooker cutting up the potatoes and getting those into our pot these were so delicious these potatoes the brand new freshly dug get some Char all chopped up I love to pick plenty of this and have it washed and chopped up and in a bag in my crisper and then when I get other vegetables out.
I can get that out and it’s already prepped this the syrup is just so beautiful now the meat has been cooking there it is it’s come down off pressure and look at the way that fork goes into it it’s just so beautifully cooked now all this here is stock so what I’m going to do what I love to do is get that back up hot I’m going to add in the carrots.
The capsican and the onions add some flavoring some sea salt some salt some pepper little bit of sugar to even out the acidity get that cooking and a bottle of pada give that a shake going to pour the whole bottle Bott in there plus a little bit of wash out water and then I’m going to get that all stirred together get the lid back on and get.
That on high and up to pressure get my potatoes on the vacha dough has risen and it is looking beautiful I’m so happy with this now I put the soup on to cook I don’t know I think it was about 15 minutes and I’m going to get it out I’m releasing all the pressure I normally just let it take its time but we like to eat so going to hurry that along and let.
The pressure out because I want the vegetables soft cooked but not overcooked give that a good stir I’m going to light the stove again and get dish charred in and cooking tomato soup means a lot of veg cooked and Blended in and I decide to put the rest in because can you have too much chard I was just checking to make sure the vegetables are.
Cooked I’ve got some dried Basel going in some tomato paste just to give that that rich tomato flavor get that all mixed up that is bubbling away this is really fast soup delicious beef stock tomato soup I have my blender just going to get that in there and I’m going to blend it until it’s smooth as Blended down as I can go takes a little while.
Now if it’s too thick you can add just just a little bit of water to go in there just so it Blends smoothly I mean if you’d like a chunky tomato soup then you could also just blend part you know just for so half of it is Blended down but we love a smooth tomato soup and probably everyone’s favorite soup and add some more salt and some more tomato.
Paste We Love Our tomato food rich now the potatoes have cooked we’re going to get those strained and mashed just a rough Mash some salt lots of butter little bit of milk and get that all mixed through I don’t like a full mashed potatoes I like it to have chunky pieces in it and now we’re going to cut the roast it’s cutting beautifully this.
Is enough meat for leftovers and extra meals and there’s the faka golden and smelling delicious so we’ve got tomato soup so simple so quick and just with that leftover stock from cooking my roast it has made another whole meal with just a few more vegetables added and in that time I’ve manage to make for CA to go with the soup.
And look at that this was beautiful it was soft on the inside the outside was crunchy garlicky perfect for dipping in tomato soup to me this is like a perfect meal the crunch on the outside was delicious soft in the middle garlicky I couldn’t stop eating it actually it disappeared very fast my daughter loves garlic fatoo garlic pizza garlic.
Bread and it actually reheated really well we do use a microwave for reheating and it came up delicious and the Quint the beautiful beautiful delicious Quint it is piping hot so good we look forward to this time every year and now I’m just going to chop up a little cabbage salad this would have to be one of my favorite salads I have some chard out of my.
Garden I grate carrots put that in this is a salad and a salad dressing that I have in my fridge constantly summertime wintertime it doesn’t really matter it is one of my favorite foods I love the color I love that it is yogurt in the dressing get that all chopped up get that mixed together the color is so vibrant so you know there is lots of.
Goodness in that bowl now for the dressing I have some Greek yogurt some apple cider vinegar some mustard bit of salt bit of pepper olive oil and just give that a mix now if you find that a bit uh bitter you can add a bit of Honey or a bit of um maple syrup now to add this now I’m just going to get some mashed potato out I’m going to get some.
Salad I’ve got some meat and then some dressing on top and I cooked this earlier today we had the soup for lunch and now this is dinner I’ve been to work in between clean and now this is dinner ready we can just eat when we’re ready and it’s so good to have this all cook earlier today good healthy meal full of so many vegetables thank you for hanging.
Out with me today I appreciate your company have a great day and I hope to see you in the next one bye for now
