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Recipe card design pro forma-2

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Recipe Card Design
Emily & Hayley
1Creative Media Production 2013
Style sheets
2Creative Media Production 2013
Colour scheme:
British
:
Italian:
Chinese:
American:
Indian:
Mexican:
Thai:
French:
Potential fonts: This is the font we will be
using for the main body of
text on our recipe cards.
Photographs similar to
these will be used. –
close up shots in clear
detail and in different
angles.
Style sheets Colour scheme:
British
:
Italian:
Chinese:
American:
Indian:
Mexican:
Thai:
French:
This Colour scheme is slightly
brighter and it doesn’t all match up
and follow a strict scheme.
This is the font we will be using for the main body of
text on our recipe cards.
The text is slightly
different as it isn’t as
block and full and has a
handwritten look.
Photographs similar
to these will be
used. – zoomed out
shots showing more
of the plate and the
ingredients used.
Style sheets Colour scheme:
British
:
Italian:
Chinese:
American:
Indian:
Mexican:
Thai:
French:
This text is much
thinner than the rest
which gives it a
slightly more modern
look.
This is the font we will be using for the main body
of text on our recipe cards.
Photographs similar to these
will be used. – zoomed out
shots and also zoomed in, to
show the food in more detail.
Flat plans
5Creative Media Production 2013Front Back
Heading
Health & Safety and
cooking tips
Image & zoomed in
image
Ingredients Instructions
Flat plans
6Creative Media Production 2013Front Back
Heading
Image
Ingredients
Instructions Instructions
Tip
Tip
Ad

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Recipe card design pro forma-2

  • 1. Recipe Card Design Emily & Hayley 1Creative Media Production 2013
  • 2. Style sheets 2Creative Media Production 2013 Colour scheme: British : Italian: Chinese: American: Indian: Mexican: Thai: French: Potential fonts: This is the font we will be using for the main body of text on our recipe cards. Photographs similar to these will be used. – close up shots in clear detail and in different angles.
  • 3. Style sheets Colour scheme: British : Italian: Chinese: American: Indian: Mexican: Thai: French: This Colour scheme is slightly brighter and it doesn’t all match up and follow a strict scheme. This is the font we will be using for the main body of text on our recipe cards. The text is slightly different as it isn’t as block and full and has a handwritten look. Photographs similar to these will be used. – zoomed out shots showing more of the plate and the ingredients used.
  • 4. Style sheets Colour scheme: British : Italian: Chinese: American: Indian: Mexican: Thai: French: This text is much thinner than the rest which gives it a slightly more modern look. This is the font we will be using for the main body of text on our recipe cards. Photographs similar to these will be used. – zoomed out shots and also zoomed in, to show the food in more detail.
  • 5. Flat plans 5Creative Media Production 2013Front Back Heading Health & Safety and cooking tips Image & zoomed in image Ingredients Instructions
  • 6. Flat plans 6Creative Media Production 2013Front Back Heading Image Ingredients Instructions Instructions Tip Tip
  • 7. Flat plans 7Creative Media Production 2013Front Back Heading Ingredients Image Image Instructions Instructions
  • 8. Recipes 8 British: Queen Victoria sponge Ingredients: •250 g softened unsalted butter, plus extra for greasing • 250 g self-raising flour, plus extra for dusting • 250 g golden caster sugar • 4 large free-range eggs • zest of 1 orange • a few drops of rosewater, • 4 tablespoons good-quality raspberry jam • 150 g fresh raspberries • icing sugar, for dusting For the crystallized rose petals: • 1 large free-range egg white • a handful of rose petals • white caster sugar For the vanilla cream: • 150 ml Jersey double cream • ½ a vanilla pod, split lengthways and seeds scraped out • 2 teaspoons caster sugar Method: 1. Preheat your oven to 190 C/375 F/gas 5. Grease two 20cm sandwich tins all over with a few knobs of butter, line the bases with greaseproof paper, then dust lightly with flour. 2. Beat the butter and sugar together until very light and fluffy. Add the eggs one by one, making sure you beat each one in well before you add the next, then fold in the orange zest and the flour. 3. Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden brown and risen and a skewer comes out clean. Allow to cool slightly, then carefully turn out on to a baking rack to cool completely. 4. Mix a few drops of rosewater into your jam, but don't go crazy with it – it's very strong! 5. For the crystallized petals, turn the oven right down to 110 C/225 F/gas 1⁄4 and whisk the egg white to stiff peaks. 6. Use a pastry brush to coat the rose petals on both sides with a very thin layer of the egg white, then sprinkle over some caster sugar. Shake off the excess sugar and lay the petals on a baking tray lined with greaseproof paper. 7. Bake for 3 to 4 minutes in the oven, until the petals are firm to the touch. 8. Whip the cream with the vanilla seeds and sugar until you get soft peaks. Spread the jam and then the vanilla cream over one of the cakes and scatter the raspberries on top. 9. Place the second cake on top, dust with icing sugar and decorate with the crystallized rose petals. 10. Serve on a beautiful cake stand to really show off your creation, and enjoy.
  • 9. Recipes 9 Italian: Fried pizza Ingredients: • 1 basic pizza dough recipe • flour, for dusting • vegetable oil, for frying • 2 x 150 g buffalo mozzarella balls • 5 teaspoons dried oregano, optional For the tomato sauce: • extra virgin olive oil1 • clove garlic, peeled and finely sliced • 1 bunch fresh basil, leaves picked • 400 g good-quality tinned plum tomatoes • sea salt • Freshly ground black pepper Dough recipe: 800 g strong white bread flour 200 g fine ground semolina flour or strong white bread flour 1 level tablespoon fine sea salt 2x7 g sachets dried yeast 1 tablespoon golden caster sugar 650 ml lukewarm water Method: To make the dough: 1. Pile the flour and salt on to a clean surface and make an 18cm well in the centre. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well 2. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball. 3. Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough. 4. Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes. Now for the rest: 1. Now make your tomato sauce. Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. 2. When the garlic has turned light golden, add half the basil, the tomatoes and a few pinches of salt and pepper. 3. Cook gently for about 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side. 4. Preheat your grill to its highest temperature. Divide the dough into 10 pieces and press them flat on to a floured work surface. 5. Roll them out to about 0.5cm/¼ inch thick and allow them to rest for 10 minutes or so. 6. Heat a frying pan over a high heat, add about 2cm of vegetable oil and fry each pizza for 30 seconds or so on each side. 7. Remove with tongs and place on a baking tray. 8. Once all the bases are fried, smear each one with a spoonful of the tomato sauce and tear over some mozzarella and a leaf or two of basil or dried oregano. 9. Drizzle with olive oil and grill until the cheese is bubbling and the dough is light brown and cooked through.
  • 10. Recipes American: NYC cheesecake Ingredients: • 350 g digestive biscuits • 120 g unsalted butter, melted, plus extra for greasing • 900 g light or low-fat cream cheese, softened • 150 g caster sugar • 5 large eggs, preferably free-range or organic • Juice of 6 limes, (approx. 125ml) • 1 vanilla pod, halved lengthways and seeds scraped out, or 1 tablespoon good- quality vanilla extract • Finely grated zest of 1 lime For the meringue topping: • 3 large egg whites, preferably free-range or organic (the yolks can be used for making scrambled eggs) • 110 g caster sugar • 40 g desiccated coconut Method: 1. Preheat the oven to 160 C/310 F/gas 2½ and grease a 24cm loose-bottomed cake tin. 2. Put your biscuits into a food processor and whiz until you've got really fine crumbs, then mix in your melted butter. If you don't have a food processor, just wrap your biscuits in a tea towel and bash them up with a rolling pin until fine. 3. Spread the biscuit mixture around the base of your greased tin, making sure you get it right to the edges, then press it with your hands to pack it down. 4. Place the tin on a baking sheet and pop it into the fridge while you make the filling. 5. Whiz the cream cheese in a food processor until smooth, then gradually add the sugar. Add the eggs one at a time, mixing well after each one. 6. Pour in the lime juice and vanilla seeds or extract and whiz again until just combined. Again, if you don't have a food processor, just do this by hand. 7. Don't worry if the mixture seems too thin – it's supposed to be like that. Tip it over your chilled biscuit base, spread it out evenly, and bake in the oven for around 45 to 55 minutes – you want the cheesecake to still have a slight loose wobble. 8. Remove from the oven and set aside for 15 minutes to cool slightly. Turn the oven up to 220 C/425 F/gas 7. 9. To make the meringue topping, put your egg whites into a clean bowl and beat until they form soft peaks – an electric whisk is quite handy here. 10. Gradually add the caster sugar and beat until thick and glossy. Finally, fold in the coconut. 11. Spoon this meringue mixture on to the middle of the cooled cheesecake and spread it to the edges, using the back of a spoon, so it just covers the filling. 12. It should be about 2cm thick. I like to make a few ripples and peaks in the top so it looks impressive. 13. Bake in the oven for 5 minutes, or until the meringue is starting to turn golden in colour and is crisp to touch. Let it cool down, then place it in the fridge for a few hours (this is important) to chill before serving. 14. Carefully remove it from the tin, transfer it to a nice platter and sprinkle over the lime zest.
  • 11. Recipes 11Creative Media Production 2013 Chinese: Chinese noodles with tofu & hazelnuts Ingredients: • 250g packet medium egg noodle •2 tbsp olive oil •handful coriander, roughly chopped •300g mangetout •1 red chili, seeded and finely chopped •handful toasted hazelnuts, roughly chopped •349g pack silken tofu, cut into cubes •3 tbsp Chinese yellow beans sauce Method: 1. Drop the noodles into a pan of boiling water, cook for 4 mins, then drain. 2. Drizzle over a little oil and mix in half the coriander. 3. Heat a wok over a medium heat. Pour in the remaining oil, then throw in the mangetout and stir- fry for 2 mins. 4. Add the chilli and cook for 2 mins more until the beans are just tender. 5. Tip the hazelnuts, tofu and yellow bean sauce into the wok and stir to warm through. 6. Finally, stir in the remaining coriander, season if you want to, and serve with the noodles.
  • 12. Recipes 12Creative Media Production 2013 French: DIY chocolate truffles Ingredients: • 300 ml double cream • 1 knob unsalted butter • finely grated zest of 1 clementine • 300 g good-quality dark chocolate (70% cocoa solids), broken into small pieces • 1 pinch sea salt • 1 handful mixed nuts, (Brazil nuts, toasted almonds and hazelnuts) • 3 tablespoons cocoa powder, to serve • 1 pack biscotti, to serve Method: 1. Put the cream in a pan over a medium heat and let it heat up. You don't want it boiling, just hot. As soon as tiny bubbles start to appear, add the knob of butter and the clementine zest. 2. Once the butter has melted, pour this hot mixture over the chocolate pieces, whisking as you go, so the chocolate melts nice and slowly. 3. If the mixture splits slightly, don't worry, you can bring it right by adding a splash of boiling water. 4. Add a pinch of salt to the mixture; it may sound bonkers, but the smallest pinch of salt actually makes chocolate taste even chocolatier! 5. Once completely melted and smooth, pour your melted chocolate mixture into a nice little serving dish or bowl. 6. Pop this in the fridge for about 2 hours to set. 7. About 30 minutes before you're ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature. 8. Put your mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely, place in bowl, along with a separate bowl for some cocoa powder and another for the truffle mixture. 9. Boil some water and pour in a bowl with spoons to scoop up the truffles easily. 10.You are now ready to scoop up the truffle and create the shape you are happy with, next roll in the cocoa powder and finally in the mixed nuts.
  • 13. Recipes Mexican: Sweet tamales ‘n’ chocolate Ingredients: For the tamales: • 200g fine cornmeal • 1 heaped tablespoon plain flour • 1 pinch sea salt • ½ teaspoon baking powder • 50g unsweetened desiccated coconut • ½ pineapple (approximately 150g, peeled, core removed, halved and finely diced) •Zest and juice of 1 lime For the chocolate sauce: • 200ml single cream •100g good quality dark chocolate (70% cocoa solids) – broken in to small pieces • 1 tablespoon unsalted butter – cubed • 1 pinch sea salt Method: 1. Soak cornhusks in a bowl of warm water, or if you’re using greaseproof paper, cut yourself 16 pieces roughly 12x20cm. 2. In a separate bowl, mix the cornmeal, flour, salt, baking powder, sugar, coconut and chopped pineapple. 3. Add the lime zest and juice and pour in 200ml of water to bring everything together. Mix well, until you’ve got a thick paste. 4. Put a large pan of water on to the boil (pan should be big enough to fit a colander). 5. Take a soaked cornhusk or piece of greaseproof paper and spoon a heaped tablespoon of your pineapple into the middle of the husk or paper; if the husks are thin you might have to layer two on top of each other. 6. Fold the sides in to cover the filling, then twist the ends and use the string to tie them so they look like Christmas crackers. 7. Lay your prepared tamales in a large colander or steamer, making sure they’re all in one layer and not overlapping. 8. Cover the top of the colander with tin foil and seal it tightly. 9. Put the colander on top of your pan of boiling water and steam for about 20-25 minutes. (About 5 minutes before they’re due to be ready, start making your chocolate sauce). 10. Gently bring the cream to the boil in a pan on a medium heat. As soon as it stares to boil take the pan off the heat and stir in chocolate pieces until melted and combined. 11. Add the cubes of butter and a pinch of salt and stir well until the butter is melted. 12. Open one of the tamales to check it is perfectly cooked – it should be solid and the wrapping should peel away from it easily. Take them off the heat and let them cool (so they’re cool enough to touch). 13. Pour on your chocolate sauce and enjoy…
  • 14. Recipes 14 Thai: Pea, feta & quinoa spring rolls with roast tomato nam prik Ingredients: •50g quinoa • 200g frozen petitspois • 85g feta cheese – crumbled • Small bunch of mint leaves – chopped • 3 spring onions – finely chopped • Zest and juice of 1 lemon • 6 sheets filo pastry (270g pack) • 1 egg – beaten • Sunflower oil- for frying For the Nam prik: •6 large tomatoes – halved • 4 tablespoons extra-virgin olive oil • 1 garlic clove – chopped • ½ red chilli – chopped • 2 teaspoons grated ginger • ½ bunch of coriander – including stalks, roughly chopped • ¼ bunch of mint leaves – roughly chopped • 1 tablespoon of lime juice • 1 tablespoon of tamarind paste • 1 teaspoon palm sugar Method: 1. Heat oven to 160c/140c fan/gas3. To make the nam prik, place tomatoes, cut side up, on a baking sheet. Drizzle with 1 tablespoon olive oil, season, then roast for 1 ½ - 2 hours until semi dried. 2. Remove from oven, let cool, then tip into a food processor with the remaining ingredients and blitz to a puree. 3. Cook the quinoa in a pan of boiling salted water following the pack instructions. -Tip in to a bowl and set aside to cool. 4. Cook the peas for 1 min in boiling water, then drain and run under cold water for a few mins, drain thoroughly, tip in to food processor and pulse to a chunky puree. 5. Add this to the cooled quinoa along with the feta, mint, spring onions and lemon zest and juice. 6. Mix well to combine and season to taste, adding more lemon juice if required. 7. Lay a sheet of filo in front of you, keeping the remainder covered with a damp tea towel. Cut the filo in half across the width to make 2 squares. 8. With one corner pointing towards you (so you are looking at the diamond shape rather than a square), spoon 2 tablespoons of the filling just below the centre line and shape in to a log. 9. Brush the pastry edges with egg, then fold in the 2 side corners. Keeping your fingers on the corners, bring the bottom corner up over the filling towards the centre, then roll up tightly towards the top corner. 10. Repeat with the remaining filo sheets. Heat about 3cm sunflower oil in a large pan or wok and fry the spring rolls, in batches, for 2-3 mins or until golden brown. 11. Remove with a slotted spoon and drain on kitchen roll/paper. 12. Transfer the spring rolls to a plate and serve with the nam prik.
  • 15. Recipes 15 Indian: Veggie korma, mock cauliflower pilau Ingredients: •1 heaped teaspoon flaked almonds •2 large sweet potatoes •olive oil1 red onion •2 cloves of garlic •1 thumb-sized piece of ginger •1/2 a bunch of fresh coriander (15g) •1/2-1 fresh red chilli, (optional) •1 handful of curry leaves •1 heaped tablespoon korma curry paste •1 x 400 g tin of chickpeas •1 large cauliflower •1/2-1 lemon •50 g feta cheese, (optional) •4 tablespoons fat-free natural yoghurt Method: 1. Start by toasting the almonds in a large casserole pan until lightly golden, then tip out and set aside. 2. Scrub the sweet potatoes clean, then cut into 4cm chunks and put them into the pan on a medium heat with a lug of oil. 3. Fry for about 5 minutes, or until golden, while you peel the onion, garlic and ginger, then finely slice them with the coriander stalks and chilli (if using – it will give the sauce a real kick). 4. Add the curry leaves to the pan and stir for 1 minute, then add all the sliced veg with the curry paste and cook for another 5 to 10 minutes, or until the onions have softened, stirring occasionally. 5. Add the chickpeas (juice and all) with 600ml of boiling water, then bring everything to the boil. Reduce to a simmer and cook for around 30 minutes, or until thickened. 6. Meanwhile, click off and chop the cauliflower leaves, then finely slice the stalk and add both to the curry for the rest of the cooking time. 7. Cut the florets into even-sized chunks and pulse in a food processor until it's the same texture and size as rice. 8. Tip it into a microwave-safe dish and cover. Steam or microwave the cauliflower on high for 7 minutes, or until cooked through, just before serving. 9. Add a good squeeze of lemon juice to the curry, then season to perfection and crumble over the feta. 10.Dollop over the yoghurt and stir it through for that korma creaminess, then sprinkle with coriander leaves and the toasted almonds. 11.Tip the cauliflower on to a nice serving platter, and dig in.
  • 16. Final style sheet 16 Colour scheme: British: Italian: Chinese: American: Indian: Mexican: Thai: French: We want the images to be easily seen and of a high quality to enable our audience to see the image very clearly and make a fast decision on whether this is something they want. The image is going to be a really main part of our recipe cards as this is one of the main things that when conducting our survey people has said they look for good images and design to attract them to a product. We will use fairly close up images and also use an even closer shot of the food to show full detail. We are then also going to have a picture of the ingredients and equipment laid out for another photograph for the back of the card.
  • 17. Final flat plan 17Creative Media Production 2013Front Back Heading Image Zoomed in image Image of ingredients List of ingredients Method Method Tip Tip
  • 18. Test card 18Creative Media Production 2013Front Back