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Recipes From Linda McCartney's On Tour


Spicy Lentil Soup with Sausages - Germany

This lentil soup is a complete Meal in a bowl. It is great served with large slices of crusty bread, and sometimes I serve it without the veggie sausages if short on time or cash!
  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 2 large carrots, chopped
  • 4 sticks of celery, chopped finely
  • 1 dried red chili (optional)finely crushed
  • 2 cloves of garlic, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 225g/8oz red lentils - washed & picked through
  • 1.4 litres/2 1/2 pints veggie stock
  • 150ml/ 1/4 pint tomato juice
  • 8 vegetarian sausages, grilled
  • salt and freshly ground black pepper to taste
  • chopped parsley to garnish
1. Heat the oil in a large saucepan and add the chopped onion, carrots and celery, chili if using, and cook over a low heat for 5 minutes stirring occasionally.

2. Stir in the garlic and spices. Cook for a further minute or two, then stir in the lentils.
Gradually stir in the stock and the tomato juice. Cover and simmer for about 20 minutes
until the vegetables are tender.

3. Remove the soup from the heat and season with salt and pepper.
Cut the sausages in thick slices.

4. Stir in the sausage slices, or alternatively serve the soup in large bowls and
arrange slices of sausages on top of the soup. Garnish with parsley.

Recipe taken from Linda McCartney's On Tour





Golden Pumpkin Curry - India


This warming and nourishing way of serving pumpkin is great with a bowl of basmati rice and warm naan bread.
  • 2 tbl sp vegetable oil or ghee
  • 1/2 tsp mustard seeds
  • 2 large onions, sliced
  • 4 cloves garlic, crushed
  • 1 cm/ 1/2in slice of grated, peeled fresh ginger
  • 2 green chillies, deseeded and chopped
  • 1 tsp turmeric powder
  • 450g/1lb pumpkin, peeled and cubed
  • sea salt to taste
  • 1 tsp raw sugar
  • 150ml/ 1/4 pint veggie stock or water
  • freshly chopped coriander or parsley to garnish
1. In a medium saucepan, heat the oil or ghee and fry the mustard seeds over a medium heat
until they start to pop. Then add the onion, garlic, ginger and chillies. Stir fry for 5 minutes.

2. Add the turmeric and mix well, then add pumpkin, a little salt and the sugar
and stir thoroughly. Cook gently, covered, for 10 minutes, stirring occasionally.

3. Then add the stock or water and continue to cook until the pumpkin is tender,
for about another 5-10 minutes.

4. Serve garnished with parsley or coriander, with rice and breads.

Recipe taken from Linda McCartney's On Tour





Key Lime Pie - USA


This wonderfully refreshing dessert is a local speciality in the Florida Keys, where particularly tart limes grow semi-wild.
  • 6 oz/175 gr digestive biscuits
  • 2 tbsp unrefined castor sugar
  • 2 oz/50 g butter or margarine, melted
  • 3 free range egg yolks, beaten
  • 14 oz/400 gm tin condensed milk
  • juice of 3 large limes
  • finely grated zest of 1 large lime
  • 1/4 pint/150 ml double cream, whipped
  • slices of lime to decorate
1. Crush or grind biscuits to fine crumbs in blender or large bowl. Stir in the sugar, then mix thoroughly
with the melted butter or margarine. Press the mixture into a greased 20 cm/8 inch flan tin
and chill for 30 minutes in the fridge.

2. In a medium bowl, beat the egg yolks until creamy. Slowly beat in the condensed milk
and stir in the lime juice and zest. Pour the mixture into the flan tin and freeze
until firm, for 2-3 hours.

3. When ready to serve, remove the pie from the freezer and decorate with whipped cream
and lime slices. It does not freeze hard, and is delectable eaten this cold.


Recipe taken from Linda McCartney's On Tour





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