RECIPES - City Style and LivingCity Style and Living
recipes


City Style and Living Magazine Moules Frites for a Crowd
Moules Frites For A Crowd

Moules frites, or steamed mussels with French fries, is a great example of how you don’t need that many dishes to make a memorable meal. This menu always evokes memories for me of many different wonderful meals enjoyed at a variety of French bistros. Mussels steamed in garlic and wine, twice-fried frites, a simple salad, and crusty bread to sop up all the broth makes for a great simple summer meal.


Cheesecake eggs and shortbread soldiers Made with love Aimee Twigger
Cheesecake eggs and shortbread soldiers

A sweet version of this breakfast time staple.


City Style and Living Magazine Made With Love Nanaimo Bars
Nanaimo Bars

A Canadian invention, this tray-bake is great for holidays and get-togethers.


City Style and Living Magazine made with love recipe book violet eclairs finished
Violet and lemon éclairs

This is baking at its best – great to do with kids, full of fun and decoration.


City Style and Living Magazine Oreo Macarons final made with love
Oreo Macarons

With just a few pieces of equipment and pantry staples, you can easily whip up this modern take on a French classic.


City Style and Living Magazine Molases Bread recipe
Molasses and Seed Bread

Freshly baked bread is one of the great joys of the kitchen. To get a beautiful dark brown colour this recipe uses molasses, and that toothsome texture comes from seeds and oats. Slather with butter, jam or top with cheese for a perfect dinner.


City Style and Living Magazine Wine Lovers Kitchen Poached Pears Mowie Kay
Roasted Pears with Sweet Wine, Honey and Pine Nuts

Roasting pears in wine transforms them from everyday fruit into a light but luxurious dinner party dessert. Their gentle flavour makes a perfect foil for a fine dessert wine. The trick is to use an inexpensive wine for cooking and a better wine of the same type to serve with it.


City Style and Living Magazine Wine Lovers Kitchen Coq Au Vin
Coq au Vin

This classic French recipe is a terrific dish for a dinner party. The French would always use a local wine to make it—I’d suggest a good Côtes du Rhône-Villages, a Gigondas or Lirac.


City Style and Living Magazine Wine Lovers Kitchen Mushroom-Soup Mowie Kay
Mushroom, Mustard and Madeira Soup

A rich, intensely delicious soup that makes a good first course for a dinner party.


City Style and Living Magazine Bowls Better then a Kebab
Better-than-a-Kebab

With Middle Eastern flavours and lots of vegetables, this bowls highlights the ancient grain freekeh, a roasted green wheat.