Linda's recipes

Tomatoes Provencal and Mince

From: Linda McCartney’s Home Cooking, p. 130.

Halved tomatoes, baked on a bed of crumbled burgers in sauce.

An easy dish that reminds me a little of 1980s cooking and was a little too plain for my taste. My husband and daughter loved it, though 🙂

I recommend reducing the olive oil to 3 tbsp and omitting the butter- otherwise it gets too greasy.

Favourites Linda's recipes

Pasta Flageolet Soup

From: Linda McCartney´s Home Cooking, p. 57

This soup really surprised me as it has a very creamy consistency I would not have thought possible for a soup that does not use any dairy products. The secret is blending half of the soup after the cooking time- the white beans will work the magic. Definitely a recipe to make it into my repertoire.

Gluten-free: Use gluten-free pasta. I tried some red lentil pasta in this soup but found that the lentil taste was too strong. I would recommend using gluten-free pasta made from corn flour.

Linda's recipes

Cheese and Tomato Casserole

From: Linda McCartney´s Home Cooking, p. 94

This is a great dish if you have tomatoes you want to use- they are delicious baked in the cheesy sauce. In the recipe, it is described that you should skin the tomatoes, but I think that it works just as well when using the tomatoes as they are.

Vegan and gluten-free:
I have tried using plant-based milk instead of the milk, and have substituted the flour for gluten-free flour- both worked great. In my opinion, it does not need the egg for the sauce to set, so for a vegan version you could just leave it out. Substitute the cheese for 3 tbsp. of vegan “parmesan” but do not mix into the sauce but sprinkle over the casserole just before putting it in the oven.