Category: Linda’s recipes

Homecooking bookcover
The 1992 edition of Linda McCartneys “Home Cooking”

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.

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Linda's recipes

Pesto

From Linda McCartney’s Home Cooking, p. 148.

A classic pesto recipe, using basil, garlic, pine nuts, olive oil and parmesan cheese.

Pesto is one of our favourites with pasta- and there are endless variations. Here, parmesan is used. I find it difficult to find vegetarian parmesan so I tend to buy organic extra-mature gouda cheese instead.

The pine nuts that are used in this recipe are very expensive. Try substituting them for sunflower seeds. They taste very similar and are a lot cheaper to buy. Most other nuts, such as cashews or blanched almonds also make a great pesto.

Variations include adding some sun-dried tomatoes, or using roasted peppers, or add spinach leaves. A spash of lemon juice really helps the flavours develop better.

Vegan: omit the cheese and add more sunflower seeds or pine nuts. If you want the “cheesy “taste, try adding a teaspoon of nutritional yeast (or more to taste).

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Linda's recipes

Green Chilli and Rice

From Linda McCartney’s Home Cooking, p. 101.

A creamy, oven-baked rice with cheese, sour cream and chillies.

This rice seems to be a savoury version of creamed rice- very rich and filling and delicious. Serve with a green salad for an easy winter dinner.

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Linda's recipes

Cheese and Noodle Casserole

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!

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Linda's recipes

Baked Sweetcorn

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!

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Linda's recipes

Cherry Cake

From: Linda McCartney’s Home Cooking, p. 156

A straightforward recipe for a plain cake with glacé cherries and pecans. Apart from these two ingredients, the cake is very similar to the Pound Cake and the Victoria Sponge.

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Linda's recipes

Dill Pickles

From: Linda McCartney’s Home Cooking, p. 144.

Pickled cucumbers with dill.

When shopping on our local farmer’s market. I came across some pickling cucumbers- ideal to try out this recipe.

We left the pickles to stand for one month. They turned out nicely but were far too salty. Using only 2 tbsp. of salt for the pickles would be enough. I also recommend adding 1 tbsp. mustard seeds, 1 chopped red chilli and 2 tbsp. brown sugar to the vinegar to give the pickles a more interesting and balanced flavour.

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Linda's recipes

Avocado and Dill Soup

From Linda McCartney’s Home Cooking, p. 51.

A cold avocado soup, flavoured with sour cream and dill.

I have to admit that I was a bit sceptical about this soup, but quickly changed my mind once it was on my plate. It is lovely cooling and creamy and can be served as a light lunch with some fresh bread and a salad. Also a great starter for a dinner party.

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Linda's recipes

Tarragon and Herb Eggs

From Linda McCartney’s Home Cooking, p. 128.

Beaten eggs with milk, cooked in individual ramekins in the oven.

A nice and different way to serve eggs. Looks and smells lovely and goes really well with a green salad and fresh crusty bread.

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Linda's recipes

Rice and Beans

From: Linda McCartney’s Home Cooking, p. 118.

A nice tomato rice with onion, celery and navy beans.

The recipe does not give any suggestions on how and with what to serve this rice. I think that it is a little plain on its own and would recommend serving it with a big salad or even a quiche.

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Linda's recipes

Mexican Rarebit

From: Linda McCartney’s Home Cooking, p. 109.

A cheesy sauce with tomatoes and green chillies- great as a filling for jacket potatoes. Quick to make and satifying to eat.

Gluten-free: Use gluten-free flour.