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Lin's Kitchen

Main Courses

Yorkshire Pudding
Quiche Linda
Lin's Lasagne


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


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