From: Linda McCartney’s Home Cooking, p. 75
A basic coleslaw recipe with lemon and oil.
I think this recipe needs some more acidity and would recommend adding some white wine vinegar. For a more interesting taste, add some spices such as chopped chillies or ginger and maybe even some fried and glazed fresh pineapple?
From: Linda McCartney’s Home Cooking, p. 60
A vegetable soup with a little twist. The wine adds a lovely note to the soup. I think it is best when left to cool and then gently re-heated to allow the flavour to develop.
From: Linda McCartney’s Home Cooking, p. 63
A gluten-free recipe for corn bread with cheese, sour cream and sweetcorn.
A delicious bread when fresh- serve when still a little warm. Great with Chilli Non Carne or a big salad.
By the way: This is the 100th recipe from “Home Cooking” I hace tried!!
From: Linda McCartney’s Home Cooking, p. 145
A very creamy and satisfying sauce. Great with potatoes and steamed cauliflower! Serves 3-4.
Variations: I think that 6 eggs is quite a lot and I would use only 3-4.
From: Linda McCartney’s Home Cooking, p. 123
Hi, this is a guest blog from Sebastian. As my wife had to go to the doctor’s due to an accident in the swimming pool (don’t ask), I had to take over cooking duties unexpectedly.
I used olive oil instead of butter, worked just as well. I also replaced the veg. burgers with larger TVP chunks that had to be soaked/cooked before use. This is probably one of those, check your fridge and adapt recipe accordingly recipes.
From: Linda McCartney’s Home Cooking, p. 124
A recipe for a spinach & sour cream-filled omelette.
This is a variation of the basic Omelette recipe (p. 65), adding some creamy spinach. A quickish and healthy lunch and inviting more variations. I used just about 1tbsp sour cream and added some chopped red pepper for taste and colour.
From: Linda McCartney’s Home Cooking, p. 109
A lovely and warming aubergine casserole with a veggie-mince and tomato sauce.
This recipe is much lighter than the Aubergine Parmigiano (p. 83) as the aubergine is boiled and not fried (but the frying adds a lot more flavour). The TVP mince makes this dish a little more filling. Perfect for a family dinner.
From: Linda McCartney’s Home Cooking, p. 52
A smooth cold soup made from mainly broccoli, onion, celery and carrots, with added maccaroni and cream.
When making this soup I was surprised that none of the ingredients is browned before cooking. Instead, all veg is simmered together with the maccaroni until soft.
To me, the soup tasted quite plain and I did not like the well-cooked broccoli and the rather heavy taste. I would suggest browning the onion, celery, and carrot at the start and simmering with the maccaroni. The broccoli should be added only 5 minutes before the end of the cooking time so it can retain its bright green colour and freshness much better. I would also recommend making this soup less thick by adding more vegetable stock (at least 500ml in total).
Gluten-Free: Use gluten-free pasta, preferably pasta made from corn flour.
Vegan: Use plant-based cream and serve with a little plant-based yoghurt on top.
From: Linda McCartney’s Home Cooking, p. 75
A great combination of different ingredients usually to be found in the fridge to make a crispy and colourful salad.
Linda served this salad with a mayonnaise dressing; for a lighter vegan version I tried a dressing made of:
1 tsp. vegan mayonnaise, 1 tbsp. plain plant-based yoghurt, 1tsp. mild mustard, 1 tbsp. vinegar, 1 tsp. agave syrup and salt and freshly ground black pepper to taste. When blending the dressing with a stick blender, add 1-2 tbsp. of water and blend until all ingredients are combined and creamy.
From: Linda McCartney’s Home Cooking, p. 108
A great variation of the “plain” omelette on p. 65, using chopped chillies in brine in the batter. A great recipe for a quick and light lunch. Serve with a salad or steamed vegetables and some tomato or salsa sauce.
After the success with his first omelette, my husband bought a whole box of eggs and was determined to make more omelette as soon as possible. He did like the idea of adding chillies to the batter, but found that 2 or 3 chillies would be enough.