Linda's recipes

Spanish Omelette

From: Linda McCartney’s Home Cooking, p. 123.

A simple omelette, filled with cooked tomatoe, peppers and celery.

A great quick lunch that still contains a lot of vegetables and is full of flavour. If you have the time, let the veg simmer for 20-30 minutes to allow the flavour of the tomato sauce and the peppers to develop.
This recipe is a little unclear in the description: You need to use a SECOND frying pan to cook the eggs- this is not stated clearly.

Vegan: Use a vegan egg replacer, e.g. from Orgran. Or make a vegan pancake batter and fill the pancake with the tomato and veg sauce.

Linda's recipes

Spicy Eggs

From: Linda McCartney’s Home Cooking, p. 123

Oven-baked scrambled eggs on a bed of fried peppers and mushrooms, topped with cheese.

A very surprising but delicious dish that is easy to prepare. I thought that it could do with more of the pepper and mushroom mixture and would recommend to double quantities here.

Linda's recipes

Ceasar Salad

From: Linda McCartney’s Home Cooking, p. 72

A classic Ceasar Salad with an egg and parmesan dressing.

This recipe gives some suggestions for variations, such as adding tomatoes or capers to the lettuce. The dressing has a lovely cheesy flavour even though it only includes 2 tbsp. of parmesan.
If you want to avoid uncooked egg in the dressing, try boiling the egg to a very soft consistency before adding it to the dressing.
Alternatively, hard-boil and chop the egg and add to the salad ingredients.

Linda's recipes

Sheared Eggs

From: Linda McCartney’s Home Cooking, p. 68

Sheared Eggs are baked in small individual size heat-proof dishes and are great when served with toast and a salad. To me, baking eggs like this was an unusual method and when serving the eggs in the small dished is a lot more impressive than just hard-boiling them. Also, they do taste different than boiled or fried eggs- definitely worth a try!

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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Beetroot and Celery Salad

From: Linda McCartney´s Home Cooking, p. 70

A surprisingly balanced and moreish salad– especially for somebody like me who always thought that uncooked celery is inedible. I think that the combination of the strong flavours of the beetroot and celery and the milder flavour of the egg go very well together.

Bowl with beetroot and celery salad
Beetroot and celery salad. Photo by Almut Späth CC AT-NC license

I have tried making this salad with lemon juice only, but find that the sharp acidity of the vinegar harmonizes better with the beetroot than the sour taste of the lemon juice. Therefore, I would prefer using either a combination of lemon juice and vinegar, or only vinegar.
Leaving the salad for at least an hour before serving helps the flavour develop. Add the sliced egg just before serving.