2. Style Sheets
2
AMERICA- NEW YORK
CHINA- SHANGHAI
INDIA -MUMBAI
ITALY –ROME
ENGLAND-LONDON
SCOTLAND-EDINBURGH
AUSTRALIA-SYDNEY
FRANCE- PARIS
These are the colours that will represent each city on each card. They
mainly follow the flag of the country the city is in but we have tweaked
certain colour schemes of the flag to create a range of colours and so each
card has individual colours so you can tell them apart.
3. Style Sheets
3
These silhouettes, of famous landmarks,
are going to be put at the top of our card
to represent the city that the recipe on the
card is from. We have chosen famous
silhouettes so our audience can recognize
them efficiently.
4. Style Sheets
4
Some fonts that I have found and considering of using are…
The the fonts above are all individual but they are fun and modern which is a
style that I am aiming for. They are easy to read yet they are fancy and formative.
They give more detail than just a font like Comic Sans or Ariel.
5. Style Sheets
5
This font is light and each letter is readable. Comparing it to
the “Talking To The Moon” font it is not as flowing but it
does stand out more.
Hashtag font rises in the middle slightly. The font looks like it has
been written making it look more personal. But for my recipe
cards I do not think it stands out well enough to make the cut for
a font for a heading. It is far to subtle and the rise in the middle
will look too different from the other fonts which will be
straight.
I like how this font has some graphic to it. None of the fonts
have this little bit extra to it. It makes it stand out because of
the flags. The flags can represent the flags around the world
linking to the theme of the recipe cards.
This font is simple, the capital sans serif font makes it
stand out and it can hold any colour from black or white to
red or pink. Although there is nothing out of this world
with this font, it gets straight to the point.
I feel this font would be great for a city such as Mumbai
because of it link to their culture and if you see art work
or street signs font is usually written in a graphically curly
font.
I like this font for a sub-heading, maybe for the name of what
the recipe is, not for the city name. It is a simple font that is
flowing.
The elongating flicks and swirls in this font makes it eye
catching and different.
This font has elements from the font “Riesling” and “Talking To
The Moon.” The large flicks come from Riesling while the
lettering shapes connect to TTTM font. This makes it flowing
but the flicks may be a bit too large.
= going
to use
6. Flat Plan 1
6Front Back
The silhouette will be black and the
rest of the page will be a different
colour. Layout will be simple. (Colours/fonts
not included)
7. Flat Plan 2
7Front Back
PARIS
Image
Small paragraph
about food from
France.
Prep, cook
time, vegan
The text will
be on a
graphic of
lined paper
then fancy
small
handwriting
to look like a
love note.
Image
Image
This flat plan will be very girly for Paris and
look very innocent, using pinks and nudes
in the colour scheme. We will use graphics
to look like it has been hand written.
8. Flat Plan 3
8Front Back
This layout is similar to rest but includes a website
link, timings and serving information which is what
is listed on the vegetarian society brief to include.
The silhouettes will be the same colour as the
background.
9. 9
London
INGREDIENTS
Image
Method
Tips Tips Tips
Image
This design will be a horizontal
card. It will have graphics of
landmarks of London on as
well as images of the food. We
have put images on the back
to demonstrate the food
visually to or target audience.
Front
Back
10. Recipes
London (UK): Quorn Sausage and Garlic Mash and Onion Gravy
10
Ingredients
•1-2 packs Quorn sausages - any flavor.
•700g potatoes peeled and cut
•1 garlic clove
•Freshly ground black pepper
•1 tsp vegetable oil
•2 tsp butter
•1 onion, finely chopped
•1 tbsp soft brown sugar
•6 tbsp red wine
•300ml vegetable stock made with 1/2
vegetable stock cube
Method
1. Cook potatoes in large pan of boiling salted water
roughly 20 minutes.
2. Meanwhile, to make the gravy, heat the oil and
butter together in a small saucepan, then add the
onions and cook until soft and beginning to turn
brown. Stir in the sugar and leave to caramelise for
2-3 minutes. Pour in the wine and cook for a minute.
Stir in most of the stock, reserving two tablespoons.
Mix the reserved stock with the corn flour, add this
to the wine sauce and bring back to a gentle simmer,
stirring until thickened.
3. Mash the potato with the garlic, season well and stir
until smooth and creamy. Season to taste with salt
and freshly ground black pepper.
4. Grill the Quorn sausages following back of pack
cooking instructions. Serve the sausages and mash
on a plate and pour over the rich onion gravy
http://www.quorn.co.uk/recipes/sausages-garlic-mash-onion-gravy/
11. Recipes
Shanghai (China): Vegetable Lo Chow Mein
11
Ingredients
•Package noodles
•2 tablespoons canola oil
•2 teaspoons chopped garlic
•1 teaspoon chopped ginger
•1 (16-ounce) bag frozen stir-fry
vegetables
•1/4 cup low-sodium soy sauce
•2 scallions, finely sliced
•1 teaspoon sugar
•1/4 teaspoon kosher salt
•1 tablespoon sesame oil
Method
1. Cook the noodles according to package directions.
Heat the canola oil in a large skillet or wok over high
heat. Add the garlic and ginger and cook for 30
seconds.
2. Add the vegetables and cook until the vegetables
are heated through, 3 to 4 minutes.
3. Add the soy sauce and scallions and cook for
another 3 minutes. Add the noodles and sugar and
mix well. Taste and season, if needed.
4. Turn off the heat, add the sesame oil and stir.
5. Transfer to platter and serve immediately.
http://www.foodnetwork.com/recipes/sandra-lee/vegetable-lo-mein-
recipe.html
12. Recipes
Mumbai (India): Rajma (Red Kidney Bean Curry)
12
Ingredients
•2 cans red kidney beans
•2 tbsps vegetable/sunflower cooking oil
•1 tsp cumin seeds
•2 medium-sized onions chopped fine
•2 piece of ginger
•6 cloves of garlic minced
•2 large tomatoes chopped into
• 1" cubes
•2 fresh green chilies chopped fine
•2 tsps coriander powder
•1 tsp cumin powder
•1 tsp masala
•1/4 turmeric powder
•Pinch of salt
Method
1. Heat the oil in a deep pan and add the cumin seeds.
When they stop sizzling, add the onion and fry till
soft.
2. Add the ginger and garlic and fry for 2 minutes. Then
add the green chilies, tomatoes, coriander, cumin,
turmeric and masala powders and fry till the oil
separates from the masala.
3. Add the red kidney beans, 3 cups of warm water and
salt and cook until the beans are soft. (aprox 10
mins)
4. Mash some of the beans roughly to thicken the
sauce.
5. Garnish and serve piping hot with boiled rice.
http://indianfood.about.com/od/vegetarianrecipes/r/rajma.htm
13. Recipes
Rome (Italy): Spring Pasta With Blistered Cherry Tomatoes
Ingredients
•1/4 pounds broccolini
•1 garlic clove (sliced)
•2 ¼ tablespoons extra virgin olive oil
•sea salt and freshly ground black pepper
•2 pounds yellow and red cherry tomatoes
•6 scallions, white and tender green parts only,
cut into 1-inch lengths
•1 bunch asparagus, cut into 1 and a 1/2 inch
•1 pound mafaldine or other curly noodles
•2 tablespoons unsalted butter
•large pinch of crushed red pepper
•1/4 cup chopped flat leaf parsley
•1/2 cup shaved ricotta salata cheese, for
garnish
Method
1. In a bowl, toss the broccolini and garlic with 1/4 cup of the
olive oil and season with sea salt and pepper; spread on a
rimmed baking sheet.
2. In another bowl, toss the tomatoes with the remaining 2
tablespoons of olive oil, 1/2 tablespoon of sea salt and 1
teaspoon of pepper and spread on a rimmed baking sheet.
3. Roast the vegetables for about 25 minutes, until the broccolini
is tender and charred in spots and the tomatoes are very juicy
but not broken down.
4. Meanwhile, in a large pot of salted boiling water, cook the
scallions until just softened, 1 minute. Using a slotted spoon,
transfer the scallions to a bowl. Add the asparagus to the pot
and cook until just crisp-tender, about 2 minutes.
5. Using a slotted spoon, transfer the asparagus to the bowl. Add
the pasta to the boiling water and cook until just al dente.
Drain, reserving 1/2 cup of the pasta cooking water.
6. Return the pasta to the pot. Add the roasted broccolini,
scallions, asparagus, butter, crushed red pepper and half of the
parsley.
7. Add the reserved pasta water and cook until the pasta is al
dente. Gently fold in the roasted tomatoes and any juices and
season with sea salt and pepper.
8. Garnish with the shaved cheese and the remaining parsley and
serve right away.
http://www.foodrepublic.com/2013/04/17/spring-pasta-
blistered-cherry-tomatoes-recipe
14. Recipes
Edinburgh (Scotland): Vegetarian Haggis
14
Ingredients
•1 tablespoon vegetable oil
•1 medium onion, finely chopped
•1 small carrot, finely chopped
•5 fresh mushrooms, finely chopped
•250ml vegetable stock
•5 tablespoons dried red lentils
•2 tablespoons canned kidney beans
•3 tablespoons finely ground peanuts
•2 tablespoons finely ground hazelnuts
•1 tablespoon soy sauce
•1 tablespoon lemon juice
•1 1/2 teaspoons dried thyme
•1 teaspoon dried rosemary
•1 pinch ground cayenne pepper
•1 1/2 teaspoons mixed spice
•1 egg, beaten
•250g steel cut oats
Method
1. Heat the vegetable oil in a saucepan over medium
heat and saute the onion 5 minutes, until tender.
Mix in carrot and mushrooms and continue cooking
for 5 minutes.
2. Stir in the stock, lentils, kidney beans, peanuts,
hazelnuts, soy sauce and lemon juice. Season with
thyme, rosemary, cayenne pepper and mixed spice.
Bring to the boil, reduce heat to low and simmer 10
minutes. Stir in oats, cover and simmer 20 minutes.
3. Preheat oven to 190 C / Gas mark 5. Lightly grease a
23x13cm loaf tin.
4. Stir the egg into the saucepan. Transfer the mixture
to the prepared loaf tin. Bake 30 minutes until firm.
http://allrecipes.co.uk/recipe/5056/vegetarian-haggis.aspx
15. Recipes
Sydney (Australia): BBQ Quorn Skewers
15
Ingredients
• 12-16 bamboo skewers, soaked in
water
• 1 1/2-2 cups rice
• 800g large green king prawns,
peeled and deveined, tails intact
• 1/4 cup each MAGGI Sweet Chili
Sauce and MAGGI Chili & Garlic
Sauce
• 1/4 cup soy sauce1 red capsicum,
deseeded and cut into chunks
• 2 zucchini, cut into chunks
• 6-8 button mushrooms, halved
• 1/2 cup canned pineapple pieces in
natural juice, drained
• 16 cherry tomatoes
Method
1. Cook rice according to packet instructions. Preheat
barbecue grill plate to medium-high heat.
2. Rinse prawns and place in a bowl with sauces. Set
aside for 10-15 minutes to marinate.
3. Alternately thread capsicum, zucchini, mushrooms,
pineapple and tomatoes onto skewers.
4. Thread prawns onto separate skewers, fitting 3-4
prawns on each skewer.
5. Place vegetable skewers on grill plate and cook for 3-
5 minutes, turning occasionally. Add prawn skewers
and cook for a further 3-5 minutes, turning
occasionally. Serve with rice.
http://www.ausport.gov.au/ais/nutrition/recipes/
survival_around_the_world/pacific/prawn__and__
vegetable_skewers
16. Recipes
New York (America): Homemade Black Bean Burgers
16
Ingredients
•1 (15-ounce) can no-salt-added black
beans, rinsed and drained
•1 egg
•1/2 yellow onion, chopped
•1 cup whole wheat bread crumbs
•1 teaspoon dried oregano
•1 teaspoon dried basil
•1/2 teaspoon garlic powder or granules
•Salt and pepper to taste
•Hot sauce to taste
•1 tablespoon extra-virgin olive or canola
oil
•6 whole wheat hamburger buns
•6 green leaf lettuce leaves
•2 tomatoes, sliced
•1/2 small red onion, thinly sliced
Method
1. Put beans in a large bowl and mash well with a fork.
Add egg, yellow onion, bread crumbs, oregano,
basil, garlic powder, salt, pepper and hot sauce.
2. Mix well to combine then shape into 6 patties.
3. Heat oil in a large skillet over medium heat. Arrange
patties in a single layer (working in batches, if
needed) and cook, flipping once, until golden brown
on both sides and cooked through, about 10
minutes total.
4. Transfer to buns, top with lettuce, tomatoes and red
onions and serve.
http://allrecipes.co.uk/recipe/1649/homemade-black-bean-burgers.aspx?o_is=Hub_TopRecipe_1
17. Recipes
Paris (France): Black Pepper Crepes with Goat Cheese and Tomatoes
17
Ingredients
•1 cup milk
•1 egg
•1/2 cup flour
•1/2 tsp canola oil
•1 tsp freshly ground pepper
•1/2 tsp salt
•8 tsps unsalted butter
•4 plum tomatoes (thinly sliced)
•4 ozs goat cheese
Method
1. In a blender, combine the milk, egg, flour, oil, the 1
tsp pepper and the 1/2 tsp salt and blend until
smooth. Refrigerate for 2 to 8 hours.
2. In a crepe pan over medium heat, melt 1 tsp of the
butter to coat the pan evenly. Lift the pan at a slight
angle and pour 2 tsp of the batter into the center,
tilting the pan to spread the batter to the edges.
3. Return the pan to the heat and cook until the crepe
is golden underneath, 1 to 2 minutes. Flip the crepe
over and cook for 1 to 2 minutes. Transfer to a plate
and cover.
4. Repeat to make 8 crepes. Position a rack 6 inches
from the broiler and preheat..
5. On a clean work surface, lay a crepe flat. Put one-
eighth of the tomato slices on the crepe and top
with one-eighth of the cheese. Season with salt and
pepper. Fold the crepe into quarters and transfer to
the prepared baking sheet.
6. Repeat with the remaining crepes and filling. Broil
until the crepes are golden brown, 3 to 5 minutes.
http://www.yummly.com/recipe/Black-Pepper-Crepes-with-Goat-Cheese-and-Tomatoes-
456285?columns=4&position=33%2F78
