Linda McCartney’s book “Home Cooking” was the very first cookbook I ever bought ‒ back in 1992. Twenty-seven years later, I have re-discovered this book in my bookshelf. But while most of the recipes are still great today, the pictures in the book and the layout do not do them justice any more. So I decided to cook and photograph as many recipes as possible from this book, and to include gluten-free and vegan versions wherever possible. Read more about my idea to start cooking Linda’s recipes. Have fun browsing Linda’s recipes below, search by tag or have a look at some of my own recipes. You can also browse my photos.
From: Linda McCartney’s “Linda’s Kitchen”, p. 92.
A colourful lasagne with tomato sauce, spinach and veggie mince.
As you may have noticed, I have started cooking recipes from Linda’s second cookbook, “Linda’s Kitchen” now. My challenge to try all of the recipes in her first book “Home Cooking” is almost completed (only some of the endless variations of veggie schnitzels or burgers left) and I needed some change.
I think this is the most beautiful lasagne I have ever seen. And also one of the most delicious. Light, colourful, lots of veg and lots of taste. Perfect.
Gluten-free: I used Schär’s gluten-free lasagne for this recipe- impossible to tell its gluten-free! Use gluten-free flour, such as rice flour, for the béchamel sauce.
From: Linda McCartney’s “Linda’s Kitchen”, p. 176.
Delicious Chocolate Chip Cookies with pecan nuts. Another favourite!
These cookies melt in the mouth and will not keep long- unless you manage to hide them well. I used plain gluten-free flour from Doves Farm.
The picture was taken on a frosty morning in early March- do you notice the ice on the leaves and the table? Wonderful ice crystals and a beautiful time for a tea break outside.
From: Linda McCartney’s “Home Cooking”, p. 162.
A perfect fruit pudding that also makes a great christmas pudding- a favourite! Quick to make (apart from the time it takes to steam) and delicious. Freezes well.
I used 8 instead of 12 eggs and substituted the vegetable suet for 200g coconut oil.
Gluten-free: Use gluten-free breadcrumbs.
From: Linda McCartney’s “Home Cooking”, p. 155.
Butter mixed with sugar and brandy.
This Brandy Butter is suggested to be served with Christmas Pudding or Apple Brown Betty. We tried this out with Linda’s New Year Pudding but found that it was too heavy and too dominant- we definitely would have preferred custard or vanilla ice cream.
From: Linda McCartney’s “Home Cooking”, p. 148.
A white sauce with mushrooms and parsley.
Even though this sauce is rather plain it can be the basis for a lot of other recipes. Why not try it alongside a tomato sauce in a lasagne or with steamed green veg?
Vegan: Use plant-based milk and vegan butter or margarine for the white sauce.
Gluten-free: Works well with gluten-free flour, such as rice flour.
From: Linda McCartney’s “Home Cooking”, p. 161.
A basic icing recipe with icing sugar, water and vanilla extract.
This is really the most basic icing there is- and there are endless flavours you can add to this icing: lemon juice or strong coffee instead of water, cocoa powder, or even rum. Get creative 🙂
From: Linda McCartney’s “Home Cooking”, p. 165.
A traditional fruit cake that goes well with a cup of tea on a cold autumn or winter day.
I used gluten-free flour for this cake and the result was a little dry and crumbly. I will try adding 2 tablespoons of potato fibre or 4 tablespoons of pureed apple to the cake mixture to keep in the moisture better. The cake keeps well in an airtight container. It also freezes well.
From: Linda McCartney’s “Home Cooking”, p. 149.
A gravy made from mushrooms, gravy powder and spices.
This is a quick gravy using ready-made gravy powder. I find the taste a little too plain and would recommend playing around this basic gravy to make it more interesting. I added a glug of red wine and a tablespoon full of cream cheese to the gravy- delicious!
The recipe is vegan and gluten-free, given that the gravy powder is both vegan and gluten-free.
From: Linda McCartney’s “Home Cooking”, p. 144.
An uncooked Cranberry Sauce with orange zest and juice.
Usually, fresh cranberries are very hard to find in the shops around here. So when I spotted some it was clear which recipe to try today 🙂
This cranberry sauce is really fruity with a tangy orange taste- perfect! Depending on the variety of cranberries you get, the colour of the sauce might not be bright-red but a little lighter. The taste is still great!
From: Linda McCartney’s “Home Cooking”, p. 145.
Mayonnaise mixed with sour cream, lemon juice and herbs.
This is a very plain recipe and high in fat. I would definitely go for a lighter version, substituting most of the mayo with quark- it only needs one or two tablespoons full of mayo for the taste!
Vegan: There are great vegan kinds of “mayonnaise” available which are great in taste. Why not mix with a little plant-based yoghurt and lots of herbs and a splash of lemon juice for a great herb mayo?