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The Country Cook

Country Cook: Hearty Fare for a Winter’s Eve

Nov 15, 2009 | Sandra Cranston-Corradini | Back Issues | Departments | Food | Winter 2009

Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.

Spinach and leek soup

Cooler days Warmer food

Sep 15, 2009 | Sandra Cranston-Corradini | Autumn 2009 | Back Issues | Departments | Food

Our main course, a succulent leg of lamb, takes advantage of the season’s apple harvest. We suggest serving this meal with roasted root vegetables.

Treats from the Summer Grill

Jun 18, 2009 | Sandra Cranston-Corradini | Back Issues | Departments | Food | Summer 2009

A light main course should allow your guests the opportunity to enjoy the citrus cheesecake which can be prepared days in advance.

Root Vegetables for Winter Warmth

Nov 18, 2008 | Sandra Cranston-Corradini | Back Issues | Departments | Food | Winter 2008

A basic tomato sauce is used as a topping for our simple cannelloni dish.

Marvellous Mushrooms

Sep 15, 2008 | Sandra Cranston-Corradini | Autumn 2008 | Back Issues | Departments | Food

In our salute to the wild and cultivated varieties, we are featuring a creamed soup, a pie and a bruschetta.

A light meal, richly flavoured

Jun 20, 2008 | Sandra Cranston-Corradini | Back Issues | Departments | Food | Summer 2008

Salad, brussel sprout flan and wafer cups with berries and cream.

Time to buff the barbecue

Mar 23, 2008 | Sandra Cranston-Corradini | Back Issues | Departments | Food | Spring 2008

We recommend grilling red snapper, which is the most popular of the 250 or so varieties of snapper.

Quick Fixes for Holiday Guests

Nov 15, 2007 | Sandra Cranston-Corradini | Back Issues | Departments | Food | Winter 2007

The holiday season invariably means entertaining family and friends – who sometimes drop in by surprise. Having a few items in the freezer helps make the surprise a pleasant one for all. For the bustling winter season, we have come up with three recipes that may be frozen ahead and brought out with no last-minute…

Light fare for Spring

Mar 22, 2007 | Sandra Cranston-Corradini | Back Issues | Departments | Food | Spring 2007

The tips of fresh asparagus should be dry and tight. If they look feathery or open, although they are still usable, they have passed their prime.

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