RECIPES - City Style and LivingCity Style and Living

Classic | Zucchini Bread

Makes 2 loaves. Ingredients 1 cup all purpose flour ½ cup whole wheat flour 2 teaspoons cinnamon powder 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt (optional) ½ cup chopped nuts (your choice) Directions 1. Mix all dry ingredients in a bowl. 2. Place oil and sugar mix in blender for 2
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Classic | Christmas Cake

  Ingredients For Rum-Cured Mixed Fruit 1 pound raisins 1½ pounds pitted prunes ½ pound currants ¼ pound preserved cherries ¼ pound mixed peel (if you don’t find any, replace with more raisins or prunes) ½ cup brown sugar 1 x 750 ml good dark rum, plus more if needed 1 cup mixture of port
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Appetizer | Chickpea Patty

Ingredients 2 cups dried chickpeas soaked overnight Water Salt and black pepper to taste Oil 1 cup diced onions 1 tablespoon minced garlic Minced hot pepper to taste ¼ teaspoon ground turmeric 1 heaped teaspoon ground coriander 1 heaped teaspoon ground cumin (jeera) ½ cup chopped cilantro 1 tablespoon fresh lime juice ¼ cup chickpea
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Classic | Lemon Ice

  Ingredients 2 cups (500 ml) water 1/3 cup (75 ml) fresh lemon juice 1 tablespoon (15 ml)chopped mint Mint simple syrup to taste (recipe follows) Mint sprigs to garnish Mint Simple Syrup 1 cup (250 ml) granulated sugar 1 cup (250 ml) water 2 tablespoons (30 ml) chopped mint Add sugar, water and mint
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Classic | Herb Roasted Chicken

Ingredients 1 plump chicken (3- 4 pounds) Kosher salt (to your taste and diet) Freshly ground black pepper (to your taste) 1 healthy bunch of thyme, rosemary (other fresh herbs optional and to your taste) 2 tablespoons Dijon mustard Directions Preheat the oven to 450°F. Rinse the chicken, pat dry with paper towels. 1. Salt
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Photography by K&S Media
New Twist | Fresh Figs with Vanilla Ice Cream

Ingredients 2 1/4 Cups Sugar 6 tablespoons custard powder Pinch salt 5 Cups Milk, Scalded 6 eggs 4 Cups Heavy Cream 4 ½ Teaspoons Vanilla (or simmer vanilla bean pod in custard mixture) Directions 1. Combine sugar, custard powder and salt in a saucepan and mix custard powder in until completely integrated and smooth. 2.
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Classic | Carrot Nut Cake

Makes 1 large cake or 24 cupcakes. Ingredients 2 cups all purpose flour 1 teaspoon cinnamon powder ¼ teaspoon nutmeg 2 teaspoons baking powder 1½ teaspoon baking soda ½ teaspoon salt (optional) 1cup chopped nuts (your choice) 2 cups white sugar 1 cup oil 4 eggs 1 teaspoon vanilla 1- 250 ml can crushed pineapple (drained)
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Classic | French Baguette

Makes 1 baguette Ingredients 160g flour (approximately 6 ounces) 1 pack of dry yeast 100 mL warm water one teaspoon of salt 1 whisked egg white (optional) Directions 1. Mix flour and yeast. Add the water and mix for one minute. Add the salt, and mix for another 15 minutes. 2. Put the dough in
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Twist | Pineapple, Cherry and Cranberry Fresca

Ingredients 2 Cups Cranberries 1 Cup Blueberries 1 Cup Sugar 1 Can or 5 Fresh Slices Pineapple (frozen) I lemon juiced 1 Can Ginger Ale 2 Tablespoons Grenadine Directions 1. Bring cranberries, blueberries and sugar to boil for 10 minutes until a thick jam texture forms. 2. Freeze mixture overnight. 3. Place frozen cranberry and
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