From: Linda McCartney’s Home Cooking, p. 77
A lovely colourful salad with lots of different ingredients. You just cannot stop eating! Great for lunch.
Linda McCartney’s book “Home Cooking” was the very first cookbook I ever bought ‒ back in 1992. I decided to cook and photograph as many recipes as possible from this book.
From: Linda McCartney’s Home Cooking, p. 77
A lovely colourful salad with lots of different ingredients. You just cannot stop eating! Great for lunch.
From: Linda McCartney´s Home Cooking, p. 86
A Rice Casserole with tomato sauce that is tasty, easy to make and is in the oven for long enough to tidy up the kitchen before lunch is ready 🙂
I think it is an ideal dish for the colder season and tastes great straight from the oven or re-heated. Serve with a crispy green salad.
From: Linda McCartney’s Home Cooking, p. 67
A complete meal with Sauerkraut, saussages and mashed potatoes.
Using the home-made sauerkraut, I did try the alternative suggestion by baking the sauerkraut in the oven. But instead of covering it with a lid, I covered it with some mashed poatoes, sprinkled with bread crumbs and a few flakes of margarine. A meal all in one dish and perfect for a cold winter´s day.
From: Linda McCartney´s Home Cooking, p. 58
A recipe for a warming winter vegetable soup.
Variations: I wonder why the tinned tomato is added at the end of the cooking time. I would suggest adding it with the vegetables and simmering the soup for 30 minutes (1 hour as suggested in the recipe seems to be too long).
From: Linda McCartney’s Home Cooking, p. 134
This Carrot and Turnip Puree is very smooth and has a lovely buttery note. The carrots give it a nice colour and balance the taste well.
It worked well as a filling for TVP “chicken” wraps with coleslaw, but would be just as good as a side dish with some gravy and vegetables.
From: Linda McCartney’s Home Cooking, p. 143
A Barbecue Sauce for marinating TVP burgers and sausages before grilling them over the barbecue.
I used this sauce for marinating some TVP “pulled chicken”, which I then fried in a pan- great taste!
The recipe gives you a large quantity of BBQ Sauce and as it is not cooked it will not keep well. Unless you are planning a big party, I would recommend only using one third or half of the ingredients to make a smaller batch.
We also found the sauce great to serve the TVP “chicken”- just drizzle over the TVP before eating.
Variations: As the tomato ketchup is quite sweet already, I only used 30g of sugar but found that this was still too much. Next time, I would add no extra sugar to the recipe. Depending on what you want to marinate, you can also reduce the amount of oil in the recipe to 3 tbsp.
For a smokey flavour, try adding 1/2 tsp of smoked paprika powder and use 1 tbsp of soy sauce instead of salt.
From: Linda McCartney’s Home Cooking, p. 144
A classig Coleslaw recipe with carrot, mayo, and sour cream. We had this coleslaw today in a wrap with marinated TVP “pulled chicken” and Carrot and Turnip Puree– a great combination.
When reading the recipe, I had the feeling that there was far too much dressing. So I only made half of the suggested quantity, which was plenty. I also thought that the dressing was too rich. Therefore I only took 3 tsp instead of 6 tbsp mayonnaise (and found that the mayo was still quite dominant in the taste) and substituted the sour cream for 100g of plain (plant-based) yoghurt.
Vegan: I made a vegan version, using vegan mayo and plant-based yoghurt instead of sour cream.
From: Linda McCartney’s Home Cooking, p. 58
A great winter soup! It uses only few ingredients but has a balanced taste. The recipe makes 4 big plates of soup- but we thought that there could have been more for the four of us. So I would suggest doubling the quantity when serving the soup as a main course for four hungry people.
From: Linda McCartney’s Home Cooking, p. 73
A great basic Coleslaw recipe using cabbage and carrots.
Variations: I prefer reducing the amount of lemon juice and using some white wine vinegar instead. When making this, I found that half the amount of dressing is still plenty for the Coleslaw.
For an interesting twist, try adding 1 tsp nigella seeds.
From: Linda McCartney’s Home Cooking, p. 91
A quick, easy and delicious Cauliflower Gratin! Mixing the steamed cauliflower with fried onion and other ingredients and and then putting it under the grill works wonders and makes cauliflower a positive surprise. My daughter loved this and had more cauliflower than she would have if it had just been steamed and served as a side.
Vegan: I tried a vegan version (remember, it is veganuary!), substituting the parmesan for my vegan “parmesan”- delicious.