Linda's recipes

Glacé Icing

From: Linda McCartney’s “Home Cooking”, p. 161.

A basic icing recipe with icing sugar, water and vanilla extract.

This is really the most basic icing there is- and there are endless flavours you can add to this icing: lemon juice or strong coffee instead of water, cocoa powder, or even rum. Get creative 🙂

Linda's recipes

Special Gravy

From: Linda McCartney’s “Home Cooking”, p. 149.

A gravy made from mushrooms, gravy powder and spices.

This is a quick gravy using ready-made gravy powder. I find the taste a little too plain and would recommend playing around this basic gravy to make it more interesting. I added a glug of red wine and a tablespoon full of cream cheese to the gravy- delicious!

The recipe is vegan and gluten-free, given that the gravy powder is both vegan and gluten-free.

Favourites Linda's recipes

Cranberry Sauce

From: Linda McCartney’s “Home Cooking”, p. 144.

An uncooked Cranberry Sauce with orange zest and juice.

Usually, fresh cranberries are very hard to find in the shops around here. So when I spotted some it was clear which recipe to try today 🙂
This cranberry sauce is really fruity with a tangy orange taste- perfect! Depending on the variety of cranberries you get, the colour of the sauce might not be bright-red but a little lighter. The taste is still great!

Linda's recipes

Burgers in Sour Cream

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.

Linda's recipes

Brown Sauce

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…

Linda's recipes

Mushroom Loaf

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.

Linda's recipes

Simple Beefless Hash

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.

Linda's recipes

Steaklets Pepper

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.

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.

Linda's recipes

Dill Pickles

From: Linda McCartney’s Home Cooking, p. 144.

Pickled cucumbers with dill.

When shopping on our local farmer’s market. I came across some pickling cucumbers- ideal to try out this recipe.

We left the pickles to stand for one month. They turned out nicely but were far too salty. Using only 2 tbsp. of salt for the pickles would be enough. I also recommend adding 1 tbsp. mustard seeds, 1 chopped red chilli and 2 tbsp. brown sugar to the vinegar to give the pickles a more interesting and balanced flavour.