Recipe Card Design- Pro Forma

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Recipe Card Design- Pro Forma

  1. 1. Recipe Card Design Chloe 1Creative Media Production 2013
  2. 2. Style sheets 2Creative Media Production 2013
  3. 3. Style sheets 3Creative Media Production 2013
  4. 4. Style sheets 4Creative Media Production 2013
  5. 5. Flat plans 5Creative Media Production 2013Front Back
  6. 6. Flat plans 6Creative Media Production 2013Front Back
  7. 7. Flat plans 7Creative Media Production 2013Front Back
  8. 8. Recipes Vegetable lasagne- Ingredients: For the lasagne- 2 onions 3 cloves garlic 1 carrot 100 grams mushrooms 1 red pepper 800 grams tinned tomatoes 2 tablespoons tomato paste 250 ml vegetarian red wine 1 tablespoon balsamic vinegar 1 tablespoon sugar 15 grams fresh basil (chopped) 1 packet lasagne sheets 300 grams spinach 50 grams vegetarian parmesan cheese 60 grams cheddar cheese For the bechamel sauce- 60 grams of butter 3 tablespoons plain flour 500ml milk 250 grams ricotta cheese 8Creative Media Production 2013
  9. 9. Recipes Vegetarian bangers and mash- Ingredients: For the veggie sausage- ½ small leak 40g cheese 30g breadcrumbs 1 egg Mixed herbs 2 tbsp plain white flour For the mash- 1 medium potato (peeled and diced) 1tsp butter/marg 2tbsp milk 150 ml vegetarian gravy (made from granuals) Vegetables of your choice. 9Creative Media Production 2013 Method: Mix leek, cheese, breadcrumbs, egg and mixed herbs. Add salt and pepper to your taste. Divide mixture into thirds and roll into 3 sausages. Sprinkle flour onto a plate. Roll The sausages in the flour. Cook potato in lightly salted boiling water for 10 minutes. Fry sausages for 5 minutes until crispy and brown. Cook the vegetables of your choice according to instructions on the packet. Drain the potato and mash with milk and butter/marg. Season to taste with salt and pepper. Prepare the gravy and serve.
  10. 10. Recipes Vegetarian Shepherdess Pie- Ingredients- 1 onion, chopped 1 red or yellow pepper, chopped 2 carrots, grated 1 large courgette, grated 400g tinned chopped tomatoes 1 tbsp tomato puree Pinch of mixed herbs 198g tinned sweet corn 400g tinned butter beans 800g mashed potatoes 150g grated Chedder cheese (optional) Method- Saute onion and pepper in olive oil on a medium heat until onions are translucent. Stir in grated carrot and courgette, cook for a further 5 minutes. Add tinned tomatoes, puree, herbs, sweet corn and butter beans, bring to boil. Reduce the heat and leave for 10 minutes. Place mixture into casserole dish. Top with mashed potatoes and add cheese. Place in the oven on 180 C / Gas mark 4 for half an hour, or until browned and bubbling at the sides. 10Creative Media Production 2013
  11. 11. Recipes Kidney Bean Burger- Ingredients: For the burger- 1 cup of canned kidney beans ½ cup rolled oats 2tbsp low sodium tamari / liquid aminos / coconut aminos 1 clove garlic, minced 1 green onion, cut in half and both halves minced Shake of onion powder ½ cut baby spinach, ripped into small pieces 2-3 tbsp nutritional yeast Handful of sunflower and pumpkin seeds A few slices of tomato Optional few drops of hot sauce Marinade- ¼ cup balsamic vinegar 2tsp extra virgin olive oil 1tsp minced garlic 1 tsp oregano/ basil (or instead you could use vegan bbq sauce) 11Creative Media Production 2013 Method: Drain and rinse the kidney beans. Place in large bowl and mash. Add oats, tamari, marinade (or bbq sauce), garlic, half green onion, onion powder, spinach, nutrition yeast and seeds. Mix well. Heat a non stick pan with a small amount of oil. Form patties with the bean mixture and heat on the pan for a few minutes on each side until crispy and brown. If the pan gets dry add a small amount of marinade.
  12. 12. Recipes 12Creative Media Production 2013
  13. 13. Recipes 13Creative Media Production 2013
  14. 14. Recipes 14Creative Media Production 2013
  15. 15. Recipes 15Creative Media Production 2013
  16. 16. Final style sheet 16Creative Media Production 2013
  17. 17. Final flat plan 17Creative Media Production 2013Front Back
  18. 18. Test card 18Creative Media Production 2013Front Back

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