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. 121.
A savoury soufflé, flavoured with sour cream and Gruyère cheese.
This soufflé is very rich as it contains so much sour cream and cheese- I would prefer a lighter version. Using gluten-free flour, the soufflé tasted rather floury. To prevent this, try making a white sauce first to pre-cook the flour, then add the other ingredients and bake.
The recipe says that the soufflé dish should be placed into a pan filled with water during baking. I was wondering how high the water should be coming up to the dish and if cold or hot water should be used. I tried baking in a pan with water halfway up the dish. Maybe this was too much water as the soufflé took around 15 minutes more to bake than specified in the recipe. I put it in the oven without water for the last 15 minutes, which gave a lovely crust. Maybe try using no water at all next time??
From: Linda McCartney’s “Home Cooking”, p. 101.
Boiled rice with mozzarella cheese and herbs.
Nice rice dish to go with a salad; season with salt and pepper to taste (does not state this in the recipe).
I did not use any parmesan to sprinkle over the top of the dish as it would dominate over the delicate mozzarella cheese flavour.
From: Linda McCartney’s “Home Cooking”, p. 91.
Fried burgers, covered with tasty veg, stewed in the oven.
A lovely winter recipe for meat-eaters and those who love burgers. I made this a little lighter by using only 2 tbsp of olive oil instead of the butter, and reducing the sour cream to 150ml. I think it is also great served with potatoes to soak up the sauce.
Vegan: Use plant-based cream and add a little vinegar to taste.
From: Linda McCartney’s “Home Cooking”, p. 157.
An oven-baked chocolate dessert that is best served with some whipped cream.
This is a very special dessert that tastes just great- another favourite!
I have reduced the sugar to 40g and did not sprinkle the soufflé with extra sugar before baking- this would just be too sweet. I also added a pinch of salt and used 4 instead of 5 egg whites. This way, there will also be no egg yolk left over (4 egg yolks used in recipe).
To make this easier to cook, simply mix the chocolate into the white sauce without having melted it before. It did melt well in the sauce and saved some work.
Gluten-free: I used rice flour, which worked well.
From: Linda McCartney’s “Home Cooking”, p. 137.
Steamed summer marrow topped with a sour-cream and dill sauce.
A little plain but made me actually search for marrow on our local farmer’s market- a veg I had not paid much attention to before. As marrow is very subtle in taste it could be used in many different dishes- definitely a veg to start experimenting with!
From: Linda McCartney’s “Home Cooking”, p. 143.
A quick and basic brown sauce that can be made both gluten-free (use gluten-free flour, such as rice flour) and vegan (use vegan butter or margarine). Great as a start for many variations, e.g. with red wine, with mushrooms, with different herbs, with roasted veg…
From: Linda McCartney’s “Home Cooking”, p. 112.
A baked veggie loaf made of TVP, potatoes, and mushrooms.
This loaf was a little crumbly when finished (I used gluten-free breadcrumbs and dried TVP) and I found that it had an eggy taste which I did not like so much. Maybe it could do with more spices, e.g some paprika powder (smoked?) or nutmeg?
If using gluten-free breadcrumbs, this is a gluten-free loaf. For a vegan loaf, use plant-based milk.
From: Linda McCartney’s “Home Cooking”, p. 120.
Traditional hash made with TVP chunks and potatoes. Serves 2-3.
Again a very basic recipe that is open for some variations in ingredients and spices- feel free to experiment. Serve with steamed veg.
From: Linda McCartney’s “Home Cooking”, p. 164.
A lovely flavoured Americal pie, giving you all the great tastes of autumn and winter.
The first pumpkin pie I ever tried was when my sister returned from her six months as an exchange student in the States, and brought many American recipes with her. I remember being a little confused as I was not sure if this was supposed to be savoury or sweet.
Linda’s Pumpkin Pie was my second ever pumpkin pie to try- and I loved it! It tastes a little like gingerbread with all the spices. We tried it warm, but when served chilled it can develop all its flavours even better. Top with a little whipped cream and a dusting of cinnamon. Heaven!
Gluten-free: Use my recipe for gluten-free pastry.
From: Linda McCartney’s “Home Cooking”, p. 126.
Filled eggs baked with béchamel sauce.
This recipe is very similar to the Eggs au Gratin. Also very rich, but with a more interesting taste. My husband and daughter loved this. Serve with a big green salad or in winter with steamed veg.
Gluten-free: Prepare the béchamel sauce with gluten-free flour, such as rice flour.