Recipe Card Design
1Creative Media Production 2013
AMERICA- NEW YORK
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.
These silhouettes of famous landmarks
are going to be put at the top of our
card to represent the city that the food
of the card is from. We have
chosen famous ones so
our audience can recognize them.
Some fonts that we 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 we are aiming for. They are easy to read yet they are fancy and
easy. They give more detail than just a font like comic sans or Ariel.
Flat Plan 1
The silhouette will be black and the
rest of the page will be a different
colour. Layout will be simple. (Colours/fonts
Flat Plan 2
The top of the card will be die cut to
leave the cities silhouette but it will
also have a city skyline behind the
silhouette to make it more bold.
Flat Plan 3
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
London (UK): Quorn Sausage and Garlic Mash and Onion Gravy
•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
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
Shanghai (China): Vegetable Lo Chow Mein
•2 tablespoons canola oil
•2 teaspoons chopped garlic
•1 teaspoon chopped ginger
•1 (16-ounce) bag frozen stir-fry
•1/4 cup low-sodium soy sauce
•2 scallions, finely sliced
•1 teaspoon sugar
•1/4 teaspoon kosher salt
•1 tablespoon sesame oil
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
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.
Mumbai (India): Rajma (Red Kidney Bean Curry)
•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
1. Heat the oil in a deep pan and add the cumin seeds.
When they stop sizzling, add the onion and fry till
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
4. Mash some of the beans roughly to thicken the
5. Garnish and serve piping hot with boiled rice.
Rome (Italy): Spring Pasta With Blistered Cherry Tomatoes
•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
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
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.
Edinburgh (Scotland): Vegetarian Haggis
•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
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.
Sydney (Australia): BBQ Quorn Skewers
• 12-16 bamboo skewers, soaked in
• 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
• 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
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.
New York (America): Homemade Black Bean Burgers
•1 (15-ounce) can no-salt-added black
beans, rinsed and drained
•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
•6 whole wheat hamburger buns
•6 green leaf lettuce leaves
•2 tomatoes, sliced
•1/2 small red onion, thinly sliced
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
4. Transfer to buns, top with lettuce, tomatoes and red
onions and serve.
Paris (France): Black Pepper Crepes with Goat Cheese and Tomatoes
•1 cup milk
•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
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
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.