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LINDA'S COOKING
Linda,
besides being an accomplished photographer and an integral part of Wings was
also a very exciting and adventurous cook. Her recipes challenged the way
a lot of people ate their meals and brought vegetarianism into the mainstream.
Linda gathered together recipes that she would prepare for Paul & the
kids and wrote her first very successful cookbook
Linda McCartney's Home Cooking in 1989. Her main reasons for putting together
her first collection were to hand her recipes down to her family and most
importantly to encourage those people who had considered turning vegetarian
but did not know what to cook instead of meat. Linda sure showed those people
how to fill that gap. Her second book published in 1995 continued her success
with yet more "simple & inspiring recipes for meals without meat".
Her final book Linda McCartney On Tour published in 1998 showcased Linda's
recipes that were influenced from every cuisine imaginable. Besides writing
very successful vegetarian recipe books Linda also devised her own range of
pre-prepared vegetarian frozen foods which were an instant hit of those who
did not have the time to prepare Linda's delicious meals themselves. On this
page we will share with you some of Linda's recipes so you can try them out
for yourselves. You will also find links for vegetarian web sites and other
associated sites which will give further information to those of you interested
in going Veggie!
CHEDDAR CHEESE BAKE
Ingredients
1 tablespoon
olive oil
2 cloves garlic, crushed
80z/225g Cheddar cheese, sliced thinly
3 eggs, beaten
1oz /25g plain flour
12fl.oz/340ml milk
4fl.oz/120ml single cream
salt and freshly ground pepper to taste
METHOD
Pre-heat
the oven to 375deg F/190deg C (Gas Mark 5). Heat the oil in a small frying
pan and saute the garlic. Place half the cheese in the baking dish and spread
to cover the bottom. Combine the remaining ingredients and pour over the cheese
in the casserole dish. Top the dish with the remaining Cheddar slices and
bake, uncovered , for 30 minutes. Serve immediately.
Serve hot with spinach or green vegetables and salad.
40 mins to make. Good source of protein, vitamin A,B group vitamins, calcium
MUSHROOMS AND RICE
Ingredients
4 tablespoons
vegetable oil
8oz/225g mushrooms, finely chopped
8oz/225g long grain rice
1 pint/570ml vegetable stock or water
sprig of tarragon or other herb for flavouring
METHOD
Heat the oil in a saucepan and brown the mushrooms over a medium heat for about 5 minutes. Add the rice and vegetable stock, and flavour with the herb. Cover the pan, reduce the heat and simmer for about 20 minutes, until the water has been absorbed. Serve immediately. 25 mins to make. Good source of vitamin A, B group vitamins
TOAD IN THE HOLE
Serves 4-6 - Crisp, tasty sausages inside a cloud of light, golden batter makes irresistible and popular family food. Here is the meatless version of this classic recipe.
Ingredients
8oz/250g
plain flour
1/4 teaspoon sea salt
2 free range eggs
1 pint/600mls skimmed or soya milk
6 large vegetarian sausages
4 tbs vegetable oil, plus extra for frying the sausages
METHOD
Sift the flour with the salt and put into the blender with the eggs and milk. Blend to a smooth batter, and leave to stand for 1 hour. Lightly brown the sausages in a frying pan. Heat the 4tbs vegetable oil in a 10inch (25cm) square baking pan at 220deg C /425deg F/ gas 7 for 15 minutes. Place the sausages in the oil and pour the batter over the top. Return to the oven and bake for 15 minutes, then turn the heat down to 190dg C/375deg F gas 5 and bake for a further 20 minutes or until the batter is cooked through and golden. Serve with tomato sauce or a salsa.
CHILLI SAUCE
A full-blooded chilli sauce, rich and full of flavour. It is always welcome at a barbecue party.
Ingredients
1 sweet
onion, chopped small
1 tbs olive oil
1 large clove garlic, crushed
1-2 fresh green chillies, sliced finely
1 x 14oz/400g can chopped tomatoes with juice, or same weight fresh tomatoes,
skinned and chopped
juice of 1/2 lemon
sea salt
METHOD
Soften
the onion in the olive oil over a low heat, covered with a lid, for 5-6 minutes.
Add the garlic and chilli and cook for a few minutes longer, until the chilli
is well softened. Add the tomatoes and heat through for 5 minutes. Finish
with the lemon juice and season to taste with salt. Keep refrigerated in an
airtight jar.
Makes 3/4 pint/450mls
QUICHE LINDA (FRANCE)
My version of a French classic, this quiche rises beautifully and is exquisitely light and fluffy. Serves 6.
Ingredients
225g/8oz
shortcrust pastry
1 large onion, chopped
6 slices vegetarian bacon, chopped
1 tbsp olive oil
4 large free range eggs, beaten
175g/6oz vegetarian Cheddar, grated
sea salt and black pepper to taste
150ml/ 1/4 pint dairy or soya milk or single dairy or soya cream
METHOD
Roll
out the pastry and line a 23cm / 9inch flan case and bake blind. Set aside
to cool.
Meanwhile, in a medium frying pan, saute th onion and bacon in the oil for
2-3 minutes, stirring until the onion is soft and the bacon is golden. Whisk
the eggs until foamy and fold in the onion, bacon and grated cheese. Season
to taste with salt and pepper. Finally, add the milk or cream. Pour the mixture
into the pastry case. Bake at 200deg C/400deg F / gas 6 for 30 minutes, until
it puffs up and rises well. Serve immediately.
Preparation time : 40 minutes - cooking time 30 minutes
LEMON
SPINACH (SPAIN)
Serves 2-3
Ingredients
400g/14oz
spinach leaves, rinsed
1 tsp lemon juice
1 tsp grated lemon zest
1/4 tsp ground nutmeg
1 tbsp olive oil
sea salt and black pepper to taste
METHOD
Put the spinach in a large saucepan and allow to wilt over a high heat for 1-2 minutes. Drain and gently squeeze out excess water. Combine the remaining ingredients, toss with the spinach and season to taste. Serve hot or cold. Preparation time: 10 minutes
Linda's
Frozen Lasagne
GREAT SITES WHERE YOU CAN LEARN MORE ABOUT 'GOING VEGGIE!'
Australian
Vegetarian Society - www.moreinfo.com/au/avs/
International Vegetarian Union - www.ivu.org/
