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Linda's recipes

Rice Pudding

From: Linda McCartney´s Home Cooking, p. 165

Baking the rice pudding in the oven makes it possible to enjoy rice pudding withhout having to stir it for 30 minutes, as you would have to do when cooking it in a saucepan. It also gets a lovely golden crust. Yummy!

The rice pudding can be served warm with seasonal fruit compote, such as apple or plum. You can also try it chilled with some sweetened red berry or cherry compote.

I have reduced the amount of sugar and butter to 20g each, and would recommend mixing the milk and cinnamon before pouring it over the rice (to avoid the cinnamon forming lumps or a hard crust on the milk).

Vegan: This rice pudding is great cooked with coconut drink instead of milk. You can use the cinnamon if you like, or leave it out and sprinkle 3 tablespoons desiccated coconut over the top.

Categories
Linda's recipes

Beefless Stroganoff

From: Linda McCartney´s Home Cooking, p. 86

Beefless Stroganoff became an instant favourite of my husband, who keeps asking me to make this again 🙂
Great meal for meat-eaters who are surprised that they do not miss meat. It is also very warming and satisfying- a great dish for the cold season.

Variations: I sometimes use TVP chunks instead of vegetable burgers.
If you like to add more vegetables, try adding one chopped leek or some cubed carrot.
Linda suggests serving this stroganoff with rice, but is is also great served with pasta such as tagliatelle.

Gluten-free: Take care that the burgers or TVP chunks you are using are gluten-free. Use gluten-free plain flour instead of wheat flour.

Vegan: Use soy or oat cream instead of the sour cream and add 1 tbsp white wine vinegar (to taste).