|
Main Courses Yorkshire Pudding – Yorkshire puddings are very simple to make
in the blender – in a matter of seconds your batter is ready. Always leave the batter to stand in a cool
place, or refrigerator, for an hour before using so that the flour can absorb
the liquids fully. 1 2/3 cups all-purpose flour ¼ tsp sea salt 2 free range eggs 2 ½ cups skim or soy milk Vegetable oil for the pans Put the ingredients in a
blender and blend until the batter is smooth.
Let stand for 1 hour. Pour a
little oil in each of 12 muffin or popover pans and heat in a preheated 425
degree F oven for 3-4 minutes. Spoon
the batter into the pans and return to the oven. Bake 10 minutes, then turn the temperature down to 375 F and bake
until risen and golden brown, about 15 minutes longer. Serve as soon as possible. From
Linda’s Kitchen page 63 Quiche Linda – My version of a French classic, this quiche
rises beautifully and is exquisitely light and fluffy. ½ lb short crust pastry 1 large onion, chopped 6 slices vegetarian bacon, chopped 1 tbsp olive oil 4 large organic eggs, beaten 1 ½ cups vegetarian Cheddar, grated sea salt and black pepper to taste 2/3 cup dairy or soy milk, or dairy or soy cream Roll out the pastry
thinly, line a 9-inch quiche dish and bake blind. Set the pie shell aside to cool.
Meanwhile, in a medium frying pan, sauté the 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 pie shell. Bake at 400 degrees
F for 30 minutes, until it puffs up and rises well. Serve immediately. From
Linda McCartney On Tour page 113 Lin’s Lasagne – This is rather more filling that the
Lasagne Italiano and a little more special.
Avoid using thick, heavy pasta or you’ll find the whole dish becomes
stodgy. It will keep well in the fridge
or freezer – just cover it when reheating to avoid drying out the pasta. This makes enough for 6 people – serve hot
with a side salad. 12-15 strips lasagne 4 tbsp olive oil 1 large onion, chopped 2 cloves garlic, crushed ½ a 4 ½ oz packet TVP mince 3 16 oz cans chopped tomatoes 1 tsp dried oregano salt and pepper to taste a little vegetable stock or water 1 cup cottage cheese 1 cup Cheddar cheese, grated Preheat oven to 350 F. Place the lasagne strips in a sauce pan and
cover with water. Boil for a few
minutes until they are just starting to soften (most brands advise you to do
this, but check the instructions on the packet.) Heat the oil in a large saucepan and sauté the onion and
garlic. Then add the TVP mince, chopped
tomatoes with their juices, oregano, salt and pepper. Simmer for 20-30 minutes, adding a little stock or water to make
a moist sauce. Remove from heat. Pour a layer of tomato sauce into a large,
deep baking dish. Spoon a layer of
cottage cheese over the sauce then arrange a layer of noodles over that, followed
by a layer of grated Cheddar. Repeat
this layering process until you’re about 1 ½ inches away from the top of the
baking dish. Finish with a layer of
Cheddar cheese. Bake lasagne for 30
minutes, until the cheese is brown and bubbly. From
Linda McCartney’s Home Cooking page 104, 105 |
| |||||||||||||||||||||||||||
