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Linda's recipes

Cream of Tomato Soup

From: Linda McCartney’s Home Cooking, p. 53

A creamy tomato soup with lots of tomatoes, celery, onion, and a milky béchamel sauce, finished with a little double cream.

I was curious about this soup as I had heard that this was a favourite of Linda’s. Yesterday, I got some great-looking tomatoes and decided that the time had come to try out this recipe. The veg and tomatoes are slowly simmered and then sieved too make a smooth paste. This paste is then mixed with a creamy béchamel (using one pint of milk) and finished with a couple of spoonfuls of double cream.
I did like the smoothness of the soup, but would have preferred to have even more tomato flavour. Next time, I think I will try adding some tomato paste and maybe a can of chopped tomatoes to the soup. I would also omit the béchamel sauce and just use a little plant-based cream to serve. I did try using plant-based milk but still thought the milky taste to be too dominant.

Gluten-Free: Use gluten-free flour, e.g. rice flour.

Vegan: Use plant-based milk and cream.

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Linda's recipes

Tomatoes Stuffed With Cottage Cheese

From: Linda McCartney’s Home Cooking, p. 77

As the name already says, this is a recipe for stuffed tomatoes with a filling of cottage cheese, mayo and basil.

I found this recipe far too heavy with all the cottage cheese and mayo and would definitely prefer a lighter version with less dairy. How about using some cooked rice, plant-based yoghurt and blue cheese?

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Favourites Linda's recipes

Aubergine Caponata

From: Linda McCartney’s Home Cooking, p. 81

A cold dish with sautéd aubergine, celery, onion, capers, and olives, stewed in tomato sauce.

This is a great dish for a warm day. It needs to be prepared in advance, which means there is no work on the day it is served 🙂 .
We had my brother-in-law and his family around and enjoyed our lunch in the garden in lovely spring sunshine. I had also prepared a Cottage Cheese Pie (p. 96) which went very well with the Caponata. Serve with a salad or steamed vegetables (we had some crisp asparagus salad- yummy!).

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Favourites Linda's recipes

Aubergine Parmigiano

From: Linda McCartney’s Home Cooking, p. 83

An oven-baked aubergine and tomato dish, covered with mozzarella cheese.

This is just one of the recipe that is so great you do not want to stop eating! It combines the flavours of the fried aubergine with a lovely tomato sauce, rounded off by the cheese topping.

Preparing this dish on a cold day in early February, I wanted to make it a little more filling and warming by adding some veggie-mince to the tomato sauce. A great addition!
Leftovers (if there are any!) are a great lunch to take to work the next day. Just as good reheated as straight from the oven.

Gluten-free: Just replace the flour by gluten-free flour, e.g. rice flour.

Vegan: Substitute the mozzarella cheese for some vegan melty cheese.

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Linda's recipes

Stuffed Peppers

From: Linda McCartney’s Home Cooking p. 126

This is a recipe for peppers, stuffed with rice, TVP mince and tomato sauce, and baked in the oven.

A few days ago, when discussing what to eat on the weekend, my husband mentioned that he would love to have some Stuffed Peppers- a dish he knows from meals at his grandfather’s. As with many dishes we both know from our families, there was of course a recipe for Stuffed Peppers in Linda’s cookbook. And one more reason to prepare Stuffed Peppers.
My husband prepared the peppers and they were just delicious. Definitely a recipe we will ask him to use again 🙂 .

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Linda's recipes

Potato Torte á la Faranto

From Linda McCartney´s Home Cooking, p. 117

Linda recommends serving this piping hot- which tastes great. I tried taking leftovers to work with me and it was also good as a cold lunch. The Potato Torte was not quite set when it came out of the oven but was perfect when cooled.
The recipe starts with pre-heating the oven, which is too early as you have to cook the potatoes for at least 20 minutes. Start pre-heating as soon as the potatoes are soft.
I needed to bake my potato shell for 20-25 minutes as it was still very soft after 15 minutes.

Gluten-free: Use gluten-free flour (e.g. from Doves Farm)

Vegan: Substitute the mozzarella and parmesan for vegan cheese.