Favourites Linda's recipes

Chocolate Chip Cookies

From: Linda McCartney’s “Linda’s Kitchen”, p. 176.

Delicious Chocolate Chip Cookies with pecan nuts. Another favourite!

Chocolate Chip Cookies from “Linda’s Kitchen”, p.176. Photo by Almut Spaeth

These cookies melt in the mouth and will not keep long- unless you manage to hide them well. I used plain gluten-free flour from Doves Farm.

The picture was taken on a frosty morning in early March- do you notice the ice on the leaves and the table? Wonderful ice crystals and a beautiful time for a tea break outside.

Favourites Linda's recipes

Chocolate Soufflé

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.

Linda's recipes

Chocolate Pudding

From: Linda McCartney’s Home Cooking, p. 157

A rich, chocolatey pudding that is more like a chocolate mousse than a plain pudding.

My son, who is a very picky eater, decided that a chocolate pudding would be something he would definitely like. So we made this together and he absolutely loved it (as did my husband and daughter).
The pudding is very rich and filling, so serving it in small individual cups seems to be a good idea.

I think with this recipe it is really important that you chose as good a chocolate as you can find or afford- it makes a great difference to use high-quality chocolate here. Personally, I would prefer dark chocolate, as stated in the recipe. My family is definitely more fond of milk chocolate, which also works well. If the chocolate is also organic and fair-trade, all the better 🙂

When using milk-chocolate, you can reduce the amount of sugar to 70g as the chocolate is already quite sweet.

Linda's recipes

Pecan Nut Cookies

From: Linda McCartney`s Home Cooking, p. 157

Great balance between the chocolate and the crunchy nut pieces. I like using dark chocolate, but my children prefer milk chocolate.

The biscuits keep well in an airtight container for two or three weeks (if they are not discovered and eaten before 😉

Gluten-free: When using self-raising gluten-free flour mix (same amount as in the recipe), the biscuits are very short and crumbly but taste great. Using a large egg or two small eggs will improve the consistency.

Vegan: Substitute the butter for margarine, and use 1 tablespoon of flaxmeal and 3 tablespoons of water OR 3 tablespoons of soya yogurt instead of the egg. You should also use vegan chocolate.