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A Sample of Recipes From Linda's Kitchen

All the recipes have been reproduced from Linda's Kitchen, written by Linda McCartney.

ASPARAGUS WITH GARLIC
SERVES 4

When asparagus is in season, make the most of it and try this unusual way of serving it, with garlic-flavoured oil, lemon juice and freshly grated Parmesan.

[pic: asparagus dish]
1. Mix crushed garlic to taste with the oil and set aside.

2. Stand the asparagus spears upright in a tall pan of boiling water (the tips should not be submerged), cover and cook for 8-10 minutes or until tender. Lift the asparagus carefully into a colander to drain.

3. Arrange the asparagus on warm plates and spoon the garlic oil over the tips.

4. Sprinkle with Parmesan and lemon juice, and serve immediately with warm crusty bread to mop up all the juices.



[pic: sweet potato]
SAUTÉ OF SWEET POTATOES
SERVES 2-5

Sweet potatoes are loaded with beta carotene. Boil them in the same way as ordinary potatoes, as in this recipe. You can also bake them in their jackets (they don't take as long as ordinary potatoes), roast them, or make them into chips to serve with sour cream.

1. Cook the sweet potatoes in boiling water for 10-15 minutes or until they are tender. Drain well. Slice them or cut into cubes.
2. Heat the margarine in a frying pan and add the sweet potatoes. Toss over a moderate heat until the potatoes are coveted with margarine, then add the orange rind and juice, the sugar and herbs.
3. Heat, stirring and tossing, and serve immediately.


CREAMY VEGETABLE PIE
 SERVES 4-6

The joy of this pie is that you can make it across the seasons, choosing your favourite vegetables. Spring, Summer or Winter it makes a mouthwatering meal.

1. Steam all the vegetables separately until they are tender or slightly crisp.
2. Leave to cool, reserving cooking liquids, then chop if necessary into bite-size pieces.
3. Thin out the bechamel with about ¼pint / 150ml of the reserved liquids.
4. Stir in the vegetables and herbs and pour into a large ovenproof dish.
5. Roll out the pastry to a round or other shape that is 1 inch (2.5cm) larger than the diameter of the dish. With the trimmings make a long thin strip of pastry. Moisten the rim of the dish and place this strip on it. Moisten the strip, then place the pastry lid on top and press down with a fork to seal the edge.
6. Bake at 200°C/400°F/Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden.


[pic: bechamel sauce]
BECHAMEL SAUCE
  • 1½oz / 40g butter or soya margarine
  • 2tbsp / 30ml plain flour
  • ½pint / 300ml skimmed or soya milk, warmed
  • pinch of grated nutmeg
  • sea salt and freshly ground pepper
Melt the butter in a small, heavy-bottomed saucepan. Gradually stir in the flour. Add the warm milk slowly, stirring all the time until the sauce thickens. Season to taste with nutmeg, salt and pepper and simmer over a very low heat for 5-6 minutes.


[pic: choc pie]
CHOCOLATE DELIGHT
SERVES 8-10

This sumptuous dessert of sherry-moistened sponge surrounding a rich chocolate mousse filling, all covered with whipped cream, is always a huge success. Everyone asks for the recipe, so here it is!

1. Mix the milk with the sherry in a shallow dish. Dip the split trifle sponges in it briefly to moisten, then use to line a greased 8 inch (20cm) soufflé dish. Line the sides first and then cover the bottom.
2. Cream the margarine with the sugar and salt until light and fluffy, then beat in the egg yolks. Beat until the mixture is pale yellow.
3. Melt the chocolate in a bowl over hot water, or in the microwave. Gradually beat the chocolate into the egg yolk mixture. In another bowl, whisk the egg whites until very stiff and fold into the mixture.
4. Pour into the sponge-lined dish, cover and chill for at least 24 hours.
5. Turn out, cover with whipped cream and decorate with grated chocolate.


All the recipes have been reproduced from Linda's Kitchen, written by Linda McCartney.


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