From: Linda McCartney’s “Home Cooking”, p. 91.
Fried burgers, covered with tasty veg, stewed in the oven.
A lovely winter recipe for meat-eaters and those who love burgers. I made this a little lighter by using only 2 tbsp of olive oil instead of the butter, and reducing the sour cream to 150ml. I think it is also great served with potatoes to soak up the sauce.
Vegan: Use plant-based cream and add a little vinegar to taste.
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.
From: Linda McCartney’s “Home Cooking”, p. 137.
Steamed summer marrow topped with a sour-cream and dill sauce.
A little plain but made me actually search for marrow on our local farmer’s market- a veg I had not paid much attention to before. As marrow is very subtle in taste it could be used in many different dishes- definitely a veg to start experimenting with!
From: Linda McCartney’s “Home Cooking”, p. 143.
A quick and basic brown sauce that can be made both gluten-free (use gluten-free flour, such as rice flour) and vegan (use vegan butter or margarine). Great as a start for many variations, e.g. with red wine, with mushrooms, with different herbs, with roasted veg…
From: Linda McCartney’s “Home Cooking”, p. 112.
A baked veggie loaf made of TVP, potatoes, and mushrooms.
This loaf was a little crumbly when finished (I used gluten-free breadcrumbs and dried TVP) and I found that it had an eggy taste which I did not like so much. Maybe it could do with more spices, e.g some paprika powder (smoked?) or nutmeg?
If using gluten-free breadcrumbs, this is a gluten-free loaf. For a vegan loaf, use plant-based milk.
From: Linda McCartney’s “Home Cooking”, p. 120.
Traditional hash made with TVP chunks and potatoes. Serves 2-3.
Again a very basic recipe that is open for some variations in ingredients and spices- feel free to experiment. Serve with steamed veg.
From: Linda McCartney’s “Home Cooking”, p. 126.
Filled eggs baked with béchamel sauce.
This recipe is very similar to the Eggs au Gratin. Also very rich, but with a more interesting taste. My husband and daughter loved this. Serve with a big green salad or in winter with steamed veg.
Gluten-free: Prepare the béchamel sauce with gluten-free flour, such as rice flour.
From: Linda McCartney’s “Home Cooking”, p. 97.
Oven-baked hard-boiled eggs in white sauce with grated cheese.
This is one of the rather heavy dishes with lots of calories but no veg in it. I also found the taste very plain and have added some tomato paste for extra flavour. Another option would be adding some mustard to the sauce.
Gluten-free: Prepare the white sauce with gluten-free flour, such as rice flour.
From: Linda McCartney’s “Home Cooking”, p. 125.
Veggie steaklets with a tomato and pepper sauce, prepared in the pan.
A simple but nice recipe for those who like veggie steaks.
Vegan and gluten-free if the steaklets are vegan and gluten-free.
From: Linda McCartney’s “Home Cooking”, p. 63.
This seems to be the basic recipe for filled eggs- other variations in this book are a little more interesting. But this recipe is a great base from where to start exploring. How about decorating the devilled eggs with some chia kaviar (chia seeds soaked over night in soy sauce)? It will take them to another level and make them really special!