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Linda's recipes

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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Linda's recipes

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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Linda's recipes

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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Linda's recipes

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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Linda's recipes

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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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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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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Cheese and Caper Dip

From: Linda McCartney´s Home Cooking, p. 61

A fresh dip, great accompanied with crudités, bread sticks or corn chips.

Variations: For people who like a smoother dip, try using cream cheese instead of cottage cheese. Yogurt can substitute the sour cream, and quark the cottage cheese for a lighter version.
sic recipe (without the capers and caraway seeds) can be used as a basis for a variety of other dips. Why not try a dried tomato dip (add 8 chopped, dried tomatoes and a tablespoon chopped basil leaves), an olive dip (add 12 chopped green or black olives and 1 teaspoon dried herbes de provence), or an onion dip (do not add any uncooked onions, but brown 2 chopped onions in a little olive oil, leave to cool slightly and add to the basic recipe)?

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Potato Torte á la Faranto

From Linda McCartney´s Home Cooking, p. 117

Linda recommends serving this piping hot- which tastes great. I tried taking leftovers to work with me and it was also good as a cold lunch. The Potato Torte was not quite set when it came out of the oven but was perfect when cooled.
The recipe starts with pre-heating the oven, which is too early as you have to cook the potatoes for at least 20 minutes. Start pre-heating as soon as the potatoes are soft.
I needed to bake my potato shell for 20-25 minutes as it was still very soft after 15 minutes.

Gluten-free: Use gluten-free flour (e.g. from Doves Farm)

Vegan: Substitute the mozzarella and parmesan for vegan cheese.