Pancake Day: Sweet vs Savoury February 27, 2017 09:17
People typically make sweet pancakes on Shrove Tuesday, however if you are trying to cut down on sugar, want to eat more vegetables or simply want to try something different, here are two recipes for tasty savoury pancakes that you won’t need to feel guilty about!
Vegan Tomato & Mushroom Pancakes (recipe from BBC Good Food online):
140 g white self-raising flour
1 tsp soyaflour
400 ml soya milk
Vegetable oil, for frying
2 tbsp vegetable oil
250 g button mushrooms
250 g cherry tomatoes, halved
2 tbsp soya cream or soya milk
Large handful pine nuts
Snipped chives, to serve
- Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
- Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
- For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of minutes. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.
Korean Courgette Pancakes with Dipping Sauce (recipe from Olive Magazine)
If you are bored of making traditional pancakes and fancy being a little more creative in the kitchen this year then why not try out these delicious looking Korean Courgette Pancakes with Dipping Sauce? The ideal canapé or Pancake Day treat, your guests are sure to be impressed.
250 g plain flour
500 g courgettes, julienned or coarsely grated
3 spring onions, finely sliced
4 tbsp soy sauce
4 tbsp rice wine vinegar
2 tsp sesame oil
1 garlic clove, crushed
1 pinch of chilli flakes
- Put the flour in a bowl and whisk in the egg with 200-250ml water and a good pinch of salt to make a thick batter. Leave it to rest for 10 minutes.
- Make the dipping sauce by mixing all the ingredients together.
- Add the courgettes plus 1 tbsp oil and some freshly ground black pepper to the batter and mix thoroughly. Heat a little oil in a large frying pan (or two smaller ones at once) and, when it’s very hot, ladle in enough mixture to cover the base completely. Cook until the underneath is set, then slide it out onto a plate and invert it back into the pan to cook the other side. Slide out the cooked pancake and keep warm in a low oven while you make using an average-size frying pan, you should end up with 4 thick pancakes.
- Cut the pancakes into wedges and serve with the dipping sauce.
Beat The Crowds And Stay In This Valentine’s Day February 13, 2017 20:41
Why not avoid busy restaurants and freezing temperatures by staying in this Valentine’s Day and cooking for your loved one? Impress them with our tasty Linda McCartney’s Vegetarian Hoisin Duck with Honey and Ginger recipe, which you can find here. This recipe uses store cupboard ingredients and is so straightforward, it can go from the freezer to table in less than 30 minutes.
3 Tremendous Ways To Cook With Broccoli February 7, 2017 15:08
Broccoli is the ever-present vegetable; it is the go-to veg for many Brits and for a long time has been overcooked, neglected and pushed around the plate. Broccoli (if cooked correctly) is the source of many vitamins and has anti-inflammatory benefits, so here are three interesting ways to cook broccoli that will bring it back to life!
Broccoli Avocado Lime Salad (recipe from Deliciously Ella online)
3 ripe avocados
1 1/2 broccoli head
1 handful of fresh coriander (15 g)
For the dressing
Juice of 3 limes (about 30 ml juice)
2 tbsp of tahini
3 tsp of olive oil
2 tsp of tamari (gluten free soy sauce)
2 tsp of honey or pure maple syrup
A sprinkling of salt
- Slice the broccoli into small, bite-sized pieces and steam them for about 7 minutes, until cooked but a little crunchy. Place to one side to cool.
- Slice the avocados in half, peel their skin away and remove their stones. Then slice the flesh into small cubes.
- Chop the coriander into tiny pieces and mix with the avocado and broccoli in a salad bowl. Then mix the salad dressing together by simply squeezing the limes then stirring everything together in a mug, once mixed pour it over the salad and then enjoy!
Serve with our Linda McCartney’s Vegetarian Country Pie for a hearty supper.
Pine Nut Broccoli Quinoa (recipe from Chelsea’s Messy Apron)
2 tbp olive oil separated
1 tsp minced garlic
1/4 cup yellow onion
1 cup quinoa
2 cups vegetable stock
1 and 1/2 cups broccoli chopped
1/4 cup parsley finely chopped
1/3 cup pine nuts
1 tsp lemon zest
3 tsp fresh lemon juice
Salt and pepper
- In a pot over medium low heat, add 1 tablespoon olive oil, the minced garlic, and the onion. Stir constantly until the onion is tender and garlic is fragrant.
- Rinse the quinoa in a fine mesh strainer. (This removes the quinoa's natural coating called saponin which can make it taste bitter.)
- Add in the quinoa and chicken broth. Stir and bring to a boil.
- Reduce the heat to low, cover, and turn to low. Allow to cook for about 7 minutes and then stir again.
- Spread the finely chopped broccoli (Remove all of the stems and chop into very small pieces like picture shown above.) evenly on top of the cooking quinoa and chicken broth.
- Don't stir in the broccoli but leaving it on top will lightly steam it. Return the cover and cook until the quinoa has absorbed all of the broth and the broccoli has been steamed.
- Stir everything together and remove from the heat.
- Add in the finely chopped parsley, the fresh lemon zest, the fresh lemon juice, and salt and pepper to taste.
- Stir in the pine nuts. If desired (highly recommended) lightly toast the pine nuts by placing them in the bottom of the pan you used to cook the quinoa (quickly rinse and dry) over medium heat. No oil is needed. Leave in one layer on the bottom of the pan and stir frequently watching until the pine nuts become lightly browned. Watch these carefully as they burn easily.
Serve with our Linda McCartney’s Vegetarian Mushroom & Spinach Burgers.
Broccoli Stir Fry with Ginger and Sesame (recipe from Simply recipes)
1 tbsp sesame seeds
1/2 cup chicken or vegetable stock (use vegetable stock for vegan option)
1 tbsp soy sauce (use gluten-free soy sauce for gluten-free option)
1 tbsp dark sesame oil
Peanut, canola, or grapeseed oil, or some other high smoke-point cooking oil
1 lb broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced (about 1 tbsp)
1 tbsp minced fresh ginger
- Toast the sesame seeds: Toast the sesame seeds by first heating a small, stick-free sauté pan on medium high heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 2-3 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl.
- Mix stock, soy sauce, sesame oil: Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
- Sauté the broccoli, garlic, ginger: Heat 1 tbsp of peanut oil (or canola or other high smoke point oil) in a large, cover-able sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute.
- Add the stock soy mixture and simmer: Add the stock soy sesame oil mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat.
Great paired with our Linda McCartney’s Vegetarian Shredded Hoisin Duck.
THREE WAYS TO COOK WITH CARROT October 10, 2016 08:57
1. Carrot Soup with Linda McCartney’s Sausage Rolls
Now that winter is on the way and the longer evenings are drawing in, why not try this delicious and healthy vegetarian Carrot Soup. This soup is ideal for warming you up during those chilly evenings and getting you those needed daily nutrients! A flavoursome, healthy soup with fresh and ground coriander. Serve with Linda McCartney’s Sausage Rolls for a warming supper or lunch.
1 tsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litres vegetable stock
Large bunch fresh coriander, roughly chopped
Salt and freshly ground pepper
- Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
- Stir in the ground coriander and season well. Cook for 1 minute.
- Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.
- Cook Linda McCartney’s Sausage Rolls according to instructions on the pack.
2. Carrot Pancakes
These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version calls for low-fat buttermilk and a small dab of honey butter.
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
3 tablespoons butter, softened
2 tablespoons honey
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
- Combine butter and honey in a small bowl; serve with pancakes.
3. Honey Roasted Carrots with Linda McCartney’s Thai Sweet Potato Vegcakes
Roasting carrots intensifies their flavour and adding honey and vinegar make them deliciously sweet and sour. Serve with Linda McCartney’s Thai Sweet Potato Vegcakes for a more a delicious mid week meal.
1kg Chantenay or other small carrots, peeled
3 tbsp sunflower oil
2 tbsp white wine vinegar
2 tbsp clear honey
- Heat oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the oil and some salt and pepper. Roast for 30 mins.
- Drizzle the vinegar and honey over the carrots, toss well and return to the over for a further 20 mins.
- Heat the Linda McCartney’s Veg Cakes in the oven according to instructions on the pack.
Three ways to cook Sweet Potato August 1, 2016 11:14
Struggling for kitchen inspiration? Here are three of our favourite ways to prepare sweet potato!
Sticky Vegetarian Sausages and Sweet Potato Salad
Adding a veggie dash of summer to the wintery classic: bangers and mash. (Recipe from BBC Good Food)
8 Linda McCartney Vegetarian Sausages
600g sweet potato, cut into thin wedges
1 tbsp olive oil
2 tbsp wholegrain mustard
3 tbsp clear honey
200g baby spinach
For the dressing:
5 tbsp olive oil
2 tbsp white wine vinegar
1 red onion, thinly sliced
- Heat oven to 200C/gas mark 6. Toss the sausages and potatoes in a roasting tin with the oil. Roast for 30 minutes, then mix the mustard and honey together and stir into the tin. Roast for 10 minutes more until sticky and cooked.
- Meanwhile, mix together the dressing ingredients with some seasoning – the onion will soften slightly in the vinegar.
- When the sausages are ready, thickly slice them, then mix back in with the potatoes. Tip the spinach onto plates, pile the sticky sausage slices and potatoes on top, then spoon over the dressing.
Baked Sweet Potato Chips and Dip
A perfect light snack to enjoy at the weekend (recipe from Veggie Magazine)
4 large sweet potatoes
50ml vegetable oil
For the dipping sauce:
4 tbsp mayonnaise
2 smoked garlic cloves
½ lemon, juiced
- Preheat oven to 220C/Gas mark 7.
- Cut the potatoes into thin chips, toss them in oil and leave them to one side.
- Separately, pour a small amount of oil into a roasting tray and heat in the oven for at least 10 minutes.
- Place the sweet potato chips into the hot tray and bake for 20-30 minutes, until golden and crispy.
- Carefully toss them together every 10 minutes to keep them even.
- Drain on kitchen paper over a tray for 5 minutes.
Serve with mayonnaise dipping sauce.
Sweet Potato Kale Frittata
A hearty vegetarian bake perfect for all mealtimes (recipe from CountryLiving)
6 large eggs
340g single cream
1 tsp salt
½ tsp black pepper
680g sweet potatoes
2 tbsp olive oil
680g chopped kale
½ small red onion
2 cloves of garlic
85g goat’s cheese
- Preheat oven to 180C/Gas mark 4. Whisk together the eggs, single cream, salt and black pepper on a bowl.
- Sauté the sweet potatoes in olive oil in a non-stick skillet over medium heat for 8-10 minutes until the potatoes are tender and golden. Remove and keep warm.
- Sauté kale, red onion and garlic in olive oil for 3-4 minutes until kale is wilted and tender. Stir in potatoes.
- Pour the egg mixture evenly over the vegetables, and cook for 3 more minutes. Sprinkle the egg mixture with goat’s cheese.
Bake at 180°C for 10-14 minutes until set.
L for Linda by Mary McCartney April 29, 2016 10:21
This week, Mary McCartney has written a moving newsletter for her recipe website P for Peckish. Have a read for yourself below as she fondly remembers the importance her mother placed on food at the heart of family life, be sure to check out her recipes too!
“L for Linda, my mother, the woman who was the key to igniting my love for vegetarian cooking. Growing up she made sure that the kitchen was the go to room in our home, most days I would be drawn in by the aroma of what she was cooking. She made it look easy and enjoyable, the results were always mouth wateringly delightful.
This month I posted some of my favourites from her cookbook On Tour, a gorgeous Asparagus and Lemon Risotto - as asparagus are back in season! The Sicilian Bean and Potato Salad is something I love to make for lunch, so satisfying and a great source of protein.”
THREE WAYS WITH COURGETTE March 7, 2016 18:19
We’ve collected three easy ways to enjoy one of our favourite vegetables.
Courgetti and Vegetarian Meatballs
This tasty dish is full of goodness and super quick to put together.
Linda McCartney’s Vegetarian Meatballs
10 cherry tomatoes
1 handful of rocket
1 tbsp pine nuts
Juice of half a lemon
Salt and pepper
Place the meatballs in a preheated oven and cook according to packet.
Spiralize the four courgettes and set aside. (If you don’t have a spiralizer create ribbons with a potato peeler and cut into tagliatelle shapes). Quarter your cherry tomatoes, and rinse the rocket clean.
When the meatballs are ready, mix all the ingredients together and garnish with a drizzle of olive oil and lemon juice. Season to taste.
Naked Linda McCartney Vegetarian Mozzarella Burger with courgette, feta and tomato relish.
Enjoy our delicious burgers with this flavourful relish.
2 Linda McCartney Vegetarian Mozzarella 1/4 lb Burgers
100g feta, crumbled
Handful of rocket
Handful mixed leaf salad
Cook the burgers in a preheated oven according to the instructions on the back of the pack.
Dice and lightly fry the two courgettes in olive oil until golden, keep an eye on them as they can burn easily. Once cooked, set aside and pat dry to remove any excess oil.
Dice two tomatoes, place into a bowl and crumble in the feta. Add the courgette once cooled and stir together gently with a spoon.
Once the burger is ready, serve on a plate, with the relish heaped on top and a serving of lettuce on the side.
Grilled courgette, pecorino, red onion, pine nuts and parsley.
A light supper for one, or tasty side salad.
¼ red onion
1 garlic clove
3 tbsp bread crumbs
3 tbsp pine nuts, toasted
5 ribbons of hard cheese
Drizzle olive oil into a pan with some salt and pepper and scatter in the breadcrumbs. Fry until golden, constantly stirring to prevent burning, and set aside.
Chop the courgettes into even slices and arrange flat on a grilling tray covered in tin foil.
Using a garlic crusher, evenly spread one clove over the courgettes slices, drizzle over olive oil and season. Place the courgette under the grill for 12 minutes or until courgette is golden coloured.
Once the courgette is cooked, remove from the grill and arrange on a plate. Scatter over the toasted breadcrumbs, pine nuts and red onion slices. Shave ribbons of hard cheese over the courgette and place sprigs of freshly parsley around the plate.
Finish with olive oil and season to taste.
KID'S MEALS February 5, 2016 17:41
Encouraging kids to eat and try new things has been a challenge faced by parents across generations, with the kitchen table often becoming the stage of a frustrating power struggle. Every child is different of course, so what works for you might not for another parent but we’ve put together a list of four simple ways to slip some extra veggies into your little one’s meals.
To get your kids engaged in what they’re eating, try including them in the cooking process and making it fun. We love Mary McCartney’s Kid’s Curry recipe for just that occasion. Have a look at Our Kitchen tab for the details.
Our Linda McCartney Vegemince makes a delicious Spaghetti Bolognese, a staple favourite for lots of kids. Try blending boiled carrots, broccoli and courgettes into a puree to mix into the tomato sauce to pack in some extra goodness.
If your kids go crazy for burgers, serve our Vegetarian Mushroom and Spinach Burgers with homemade sweet potato fries. Chop your sweet potato into French fry shapes, par boil for two minutes and finish off in a hot oven with olive oil and salt until crispy and cooked through. Sweet potatoes are a source of vitamin c and essential nutrients giving little bodies a whole range of goodness. Check out Jamie Oliver’s article about them: www.jamieoliver.com/news-and-features/features/why-sweet-potato-is-healthy/
Cake! Using vegetables such as beetroot and sweet potato in baking is a quirky and delicious approach to stealth vegetable action. If it’s something you haven’t considered before, try this beetroot and chocolate cake recipe from BBC Good Food, you’ll be fighting over the plate with your kids. www.bbcgoodfood.com/recipes/7663/blitzandbake-beetroot-and-chocolate-cake
MEAT FREE MONDAY: WHAT IT’S ALL ABOUT February 1, 2016 22:42
You don’t have to be vegetarian to give meat free eating a go now and again. There’s even a day for it! Meat Free Monday was an idea launched by Paul, Mary and Stella McCartney in 2009.
The McCartney family want to encourage people to help slow climate change, preserve the earth’s natural resources and improve their health by making the small change of enjoying at least one meat free day every week.
There’s lots of ways you can try meat free eating; it doesn’t have to be complicated. There are some tasty recipes on the Meat Free Monday website www.meatfreemondays.com/recipes/ if you’re keen for a cooking adventure, or why not try one of our delicious meals – click the “Our Food” section to find your favourite. What could be better on a blustery February Monday than our warming Country Pie for supper? Or perhaps our moreish Red Onion and Rosemary Vegetarian Sausages with a heap of mashed potato?
Be part of something inspiring, join us on supporting Meat Free Monday. #MeatFreeMonday #InspiredbyLinda
Photograph © Mary McCartney