A new take on Linda McCartney’s Home Cooking

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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.

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Linda's recipes

Cauliflower Mexican Style

From: Linda McCartney’s Home Cooking, p. 92

My husband made this delicious cauliflower bake with tomato sauce for us today. He opted for the spicy variation with chillies instead of capers, cloves and cinnamon. An unusual way to eat cauliflower, easy to make and very tasty.
We found that there was too much cheese in this dish, so I would recommend reducing the amount of cheese to 110g.
Serve with potatoes.

Vegan: Use 3 tbsp of my “vegan parmesan” instead of the cheddar.

Gluten-free: Use gluten-free breadcrumbs.

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Linda's recipes

Hummus

From: Linda McCartney´s Home Cooking, p. 64

A great basic that should never be missing in your fridge. Hummus is vegan and gluten-free and versatile to use. Try it as a dip with vegetable sticks, as a filling for pitta bread alongside a crisp salad and falaffel, or as a sandwich spread.

Variations: You can experiment with spices such as a tandoori curry blend or harissa. Hummus with some chopped dried tomatoes and a little tomato paste is great in summer, and in autumn you can add some cooked pumpkin before blending.

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Linda's recipes

Baked Macaroni Cheese

From: Linda McCartney´s Home Cooking, p. 84

This recipe reminds me of one of my gransmother´s recipes. She would make a large tray of Baked Macaroni Cheese whenever a lot of people came round for dinner or lunch. So this recipe is definitely one with lots of memories of family get-togethers, and of chatter and laughs around a big table. She would serve it with some carrot salad with chopped apple and a sweet lemon juice and honey dressing.

When I tried this recipe on my family, we found that the quantities used were too little for us- I would say this recipe serves 2-3.

Variations: Adding 1/2 tsp. of smoked paprika powder and 1/2 tsp. of sweet paprika powder gives more flavour and reminds me even more of my gran´s recipe, as she used some smoked ham in her maccaroni cheese.

Gluten-free: Use gluten-free macaroni.

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Porridge

From: Linda McCartney´s Home Cooking, p. 40

The recipe for porridge is hidden away in the chapter “Glorious Grains And Pulses”. I tried it out with medium oatmeal we bought at Blair Atholl Watermill during our holiday in Scotland last summer. Can porridge get more authentic?

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Linda's recipes

Cheese and Tomato Casserole

From: Linda McCartney´s Home Cooking, p. 94

This is a great dish if you have tomatoes you want to use- they are delicious baked in the cheesy sauce. In the recipe, it is described that you should skin the tomatoes, but I think that it works just as well when using the tomatoes as they are.

Vegan and gluten-free:
I have tried using plant-based milk instead of the milk, and have substituted the flour for gluten-free flour- both worked great. In my opinion, it does not need the egg for the sauce to set, so for a vegan version you could just leave it out. Substitute the cheese for 3 tbsp. of vegan “parmesan” but do not mix into the sauce but sprinkle over the casserole just before putting it in the oven.

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Beetroot and Celery Salad

From: Linda McCartney´s Home Cooking, p. 70

A surprisingly balanced and moreish salad– especially for somebody like me who always thought that uncooked celery is inedible. I think that the combination of the strong flavours of the beetroot and celery and the milder flavour of the egg go very well together.

Bowl with beetroot and celery salad
Beetroot and celery salad. Photo by Almut Späth CC AT-NC license

I have tried making this salad with lemon juice only, but find that the sharp acidity of the vinegar harmonizes better with the beetroot than the sour taste of the lemon juice. Therefore, I would prefer using either a combination of lemon juice and vinegar, or only vinegar.
Leaving the salad for at least an hour before serving helps the flavour develop. Add the sliced egg just before serving.

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Vichyssoise

A creamy cold soup with leeks, potato and cream.
Trying out this soup, I was surprised by how easy it is to make and how elegant and tasty the result is! I think it is just as good warm as it is chilled and would make a great starter for a dinner party. My daughter and I enjoyed it for lunch with some fresh bread and a salad, which was also great.

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Moroccan Carrot Salad

From: Linda McCartney’s Home Cooking, p. 76

A very colourful winter salad that makes you happy as soon as you look at your plate. It is packed with flavour and vitamins and can make a meal in itself.
I would suggest serving it as a starter just on its own, or with some pita bread and hummus as lunch.
The recipe serves 4 as main course or 8 as a starter.

Plate with Moroccan Carrot Salad
Moroccan Carrot Salad. Photo by Almut Späth CC AT-NC license

Variations

Leave out the onions and use 1tbs of honey (and optional 1 tsp of mustard) in the dressing.
Oranges can be substituted for chopped apples or pears, and currants for chopped dates or dried apricots.
For a milder flavour of the original recipe, try using a shallot instead of the onion.

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Apple Brown Betty

From: Linda McCartney´s Home Cooking, p. 152

An interesting alternative to Apple Crumble. Great served hot with some vanilla ice cream or cold custard (use vegan ice cream or custard, if preferred).

Apple Brown Betty, photo by Almut Spaeth

For a gluten-free version, use gluten-free breadcrumbs and cornflakes.

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Carrot Cream Soup

From: Linda McCartney´s Home Cooking, p. 53

Even though this soup consists of only a few ingredients, it surprises with its balanced taste. Roasting the vegetables gives extra flavour and the rice is an interesting alternative to using potatoes.
It can be eaten hot or cold and is a great starter for a dinner party or family dinner.

Bowl with Carrot Cream Soup
Carrot Cream Soup. Photo by Almut Späth CC AT-NC license


The recipe serves 4 as starter or two for lunch.

Vegan: Substitute the single cream with soy or oat cream.