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 Home Cooking, p. 157
This is number four of the five recipes I did not try out. This recipe contains a lot of uncooked egg which I like to avoid. Instead I tried a variation with plant-based whipping cream and chocolate which also worked well and tasted great.
From: Linda McCartney’s Home Cooking, p. 147
This Hollandaise Sauce consisits only of butter and egg yolks, plus a little lemon juice and salt and pepper. I would prefer using just butter and a little salt on asparagus or other vegetables to keep the clean taste. If wanting a more creamy sauce, I think the Divine Sauce (p. 81) is a very good option.
From: Linda McCartney’s Home Cooking, p. 93
One of the five recipes in the book I decided not to try. Again, just as the Cheese and Noodle Casserole (p. 93 as well), this recipe contained too much dairy fat: 205ml sour cream, 455g ricotta and some parmesan to top. Apart from the high calorie count, the recipe is quite plain and not too tempting.
From: Linda McCartney’s Home Cooking, p.93
Another one of the few recipes I decided not to try. 340g of cream cheese, 225g cottage cheese, 25g butter, and 55g parmesan just seemed too much for my stomach!
From: Linda McCartney’s Home Cooking, p. 85
This is one of the few recipes I decided not t try out as it is very similar to the “Mexican Corn Pudding” on p. 108. The main difference is that this dish contains a lot more cream, egg and butter, which do not seem to add to the taste or texture but gives unneccessary calories. I would definitely go for the “Mexican Corn Pudding” recipe instead!
From: Linda McCartney’s Home Cooking, p. 160
A lovely recipe for custard topped with coconut meringue.
My family just loves when I try out the sweet deserts from Linda’s book and this was just one of the surprises. The recipe is simple enough: Make some custard, top it with beaten egg whites, icing sugar and desicated coconut and bake in the over for 20 minutes. The result looks very impressive and would be great for a special family dinner.
When making the Coconut Custard, the custard started bubbling and spilled into the oven- next time I would make sure to put it on a baking tray to avoid cleaning the whole oven. Also, the custard was REALLY hot after baking, so it is best to leave it to cool for 10 minutes before serving.
To avoid having to “destroy” the lovely coconut topping when serving, use four individual ramekins.
Vegan: This recipe works well with soya milk and soya cream. For the meringue, use vegan eggwhite replacement or aqua faba (the liquid drained from tinned chickpeas)- works just as well as egg whites.
From: Linda McCartney’s Home Cooking, p. 142
Hot cooked beetroot in a mustard and sour cream sauce with onion and herbs.
As I had already planned to try out the Harvard Beets (p. 137), I decided to give this recipe a go at the same time. This way I only needed to cook beetroot once and then made small quantities of both dishes. I did like the Sour Cream and Beetroot better than the Harvard Beets as the taste was more interesing and the sauce smoother and not starchy. Unluckily, half of my family do not like beetroot at all, so my daughter and I ended up eating all of this dish- but we would certainly love to have this again soon!
From: Linda McCartney’s Home Cooking, p. 124
Flour-based dumplings with cottage cheese and fresh spinach- a really tasty and unusual dish that works well with gluten-free flour.
When I tried this out with self-raising gluten-free flour, the mixture was quite soft (maybe take 3 eggs instead of 4 next time?) and I was a little worried that the dumplings might fall apart when cooking. I did cover the dumplings with a little flower and luckily they stayed in shape. Delicious!
From: Linda McCartney’s Home Cooking, p. 137
Cooked beetroot in a cornflour and cider vinegar sauce, served with melted butter.
I found that with this recipe, the sour and starchy sauce was too dominant and I did not like the sweetness of the sauce either- so this is one of the recipes I am not too fond of. If you like to try this out, I would recommend using either no sugar at all or just very little. You can also half the amount of cider vinegar used.
Vegan: Substitute the butter with olive oil or vegan butter.