Favourites Linda's recipes

Winter Lasagne

From: Linda McCartney’s “Linda’s Kitchen”, p. 92.

A colourful lasagne with tomato sauce, spinach and veggie mince.

Winter Lasagne from “Linda’s Kitchen”, p. 92. Photo by Almut Spaeth

As you may have noticed, I have started cooking recipes from Linda’s second cookbook, “Linda’s Kitchen” now. My challenge to try all of the recipes in her first book “Home Cooking” is almost completed (only some of the endless variations of veggie schnitzels or burgers left) and I needed some change.
I think this is the most beautiful lasagne I have ever seen. And also one of the most delicious. Light, colourful, lots of veg and lots of taste. Perfect.

Gluten-free: I used Schär’s gluten-free lasagne for this recipe- impossible to tell its gluten-free! Use gluten-free flour, such as rice flour, for the béchamel sauce.

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

New Year Pudding

From: Linda McCartney’s “Home Cooking”, p. 162.

A perfect fruit pudding that also makes a great christmas pudding- a favourite! Quick to make (apart from the time it takes to steam) and delicious. Freezes well.

New Year Pudding. Photo by Almut Spaeth

I used 8 instead of 12 eggs and substituted the vegetable suet for 200g coconut oil.

Gluten-free: Use gluten-free breadcrumbs.

Linda's recipes

Glacé Icing

From: Linda McCartney’s “Home Cooking”, p. 161.

A basic icing recipe with icing sugar, water and vanilla extract.

This is really the most basic icing there is- and there are endless flavours you can add to this icing: lemon juice or strong coffee instead of water, cocoa powder, or even rum. Get creative 🙂

Linda's recipes

Rich Fruit Cake

From: Linda McCartney’s “Home Cooking”, p. 165.

A traditional fruit cake that goes well with a cup of tea on a cold autumn or winter day.

I used gluten-free flour for this cake and the result was a little dry and crumbly. I will try adding 2 tablespoons of potato fibre or 4 tablespoons of pureed apple to the cake mixture to keep in the moisture better. The cake keeps well in an airtight container. It also freezes well.

Linda's recipes

Special Gravy

From: Linda McCartney’s “Home Cooking”, p. 149.

A gravy made from mushrooms, gravy powder and spices.

This is a quick gravy using ready-made gravy powder. I find the taste a little too plain and would recommend playing around this basic gravy to make it more interesting. I added a glug of red wine and a tablespoon full of cream cheese to the gravy- delicious!

The recipe is vegan and gluten-free, given that the gravy powder is both vegan and gluten-free.

Favourites Linda's recipes

Cranberry Sauce

From: Linda McCartney’s “Home Cooking”, p. 144.

An uncooked Cranberry Sauce with orange zest and juice.

Usually, fresh cranberries are very hard to find in the shops around here. So when I spotted some it was clear which recipe to try today 🙂
This cranberry sauce is really fruity with a tangy orange taste- perfect! Depending on the variety of cranberries you get, the colour of the sauce might not be bright-red but a little lighter. The taste is still great!

Linda's recipes

Fresh Herb Mayonnaise

From: Linda McCartney’s “Home Cooking”, p. 145.

Mayonnaise mixed with sour cream, lemon juice and herbs.

This is a very plain recipe and high in fat. I would definitely go for a lighter version, substituting most of the mayo with quark- it only needs one or two tablespoons full of mayo for the taste!

Vegan: There are great vegan kinds of “mayonnaise” available which are great in taste. Why not mix with a little plant-based yoghurt and lots of herbs and a splash of lemon juice for a great herb mayo?

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??

Linda's recipes

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.