Tag: cheese

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Linda's recipes

Sour Cream Soufflé

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??

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Herby Cheese and Rice Bowl

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.

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Eggs au Gratin

From: Linda McCartney’s “Home Cooking”, p. 97.

Oven-baked hard-boiled eggs in white sauce with grated cheese.

This is one of the rather heavy dishes with lots of calories but no veg in it. I also found the taste very plain and have added some tomato paste for extra flavour. Another option would be adding some mustard to the sauce.

Gluten-free: Prepare the white sauce with gluten-free flour, such as rice flour.

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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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Beer Rarebit

From: Linda McCartney’s Home Cooking, p. 88

Spiced melted cheese, spread on toast or rice- great for a quick lunch for hungry people.

After painting our new garden shed, there was the need for a quick and satisfying meal for my family- the rarebit was perfect. It reminds me of the Swiss cheese fondue but is much easier to make. The spices used in the recipe round it off nicely. My husband has asked me for the recipe and even requested I introduce a rating-system for my blog so that he can give this recipe 10 out of 10 stars 🙂

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Cheddar Cheese Bake

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

This is a very rich oven dish consiting of cheese, milk, eggs and cream.
I decided not to try this one out but go for the Cheese Souflé on page 94, which has basically the same ingredients but is much lighter.

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Beer Fondue

From: Linda McCarteny’s Home Cooking, p. 88

This is like a cheesy bread-and-butter-pudding with beer flavour 🙂
A good recipe to use up stale bread and a warming quick winter dish. My husband loved it- I thought it was a little too plain…

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Swiss Fondue

From: Linda McCartney’s Home Cooking, p. 127

Having lived in Switzerland for nearly 13 years, this recipe appeared less “exotic” to us than Linda McCartney suggested in her book. Eating Fondue on New Year’s Eve has something of a tradition in my family. We love to sit around a big table, dipping bread and vegetables into the cheese, telling stories and sharing laughs. Perfect to spend time on the last day of the year. This year, we had Swiss Fondue with my brother and his family. Afterwards we went for a walk through the woods to welcome the New Year and watch the fireworks from a tower on a hill.

Variations: A friend taught me to add 2 tbsp of tomato paste to the fondue. This adds a lovely colour and an interesting twist. The white wine can be replaced (partly or completley) with vegetable stock. The cheese melts better when using wine only, but it works quite well with stock, too.
Swiss friends taught us to add 2 tbsp of Kirsch to the Fondue and to rub the inside of the fondue dish with a clove of garlic. Kirsch is also the traditional drink to go with Fondue in Switzerland.
Using corn or potato starch instead of the flour gives a smoother consistency.

In Switzerland, the land of cheese, there are even restaurant serving nothing else than fondue! My husband invited me to a Fondue Restaurant in St.Gallen for one of our first ever dates. It was hard to choose between traditional fondue, fondue with curry and pineapple and chilli fondue. But to be honest, the version with just cheese and garlic is still my favourite.

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Egg and Cheese Salad

From: Linda McCartney´s Home Cooking, p. 73

A recipe I would not have tried out without my goal of cooking as many recipes as possible from Linda´s book. I only made 1/3 of the original recipe, but found it was enough for three. The salad is very rich with the cheese and the sour cream and makes a meal in itself. As recommended, I served it on a bed of lettuce and surrounded it with tomatoes- a good combination.

Variations: Instead of using only sour cream, substitute half of the sour cream with plain yoghurt.

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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.