This document contains recipes for various dishes including: - Quinoa pudding with quinoa, eggs, milk, sugar, nuts and currants. - Pea and mint soup made with potatoes, stock, peas and mint. - Falafel burgers made from chickpeas, garlic, herbs and spices. - Chickpea, tomato and spinach curry with onions, garlic, ginger, tomatoes and various spices. - Hot camembert pastry parcels with puff pastry, camembert cheese, peppers and thyme. - Vegetable lasagne and a vegetarian bangers and mash.

1. Recipe Card Design
Hannah and Chloe
1Creative Media Production 2013

2. Style sheets
2Creative Media Production 2013

3. Style sheets
3Creative Media Production 2013

4. Style sheets
4Creative Media Production 2013

5. Flat plans
5Creative Media Production 2013Front Back

6. Flat plans
6Creative Media Production 2013Front Back

7. Flat plans
7Creative Media Production 2013Front Back

8. Recipes
Directions:
1.Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and
repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is
essential for removing the bitter layer that surrounds the grain.
2.Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are
translucent, 13 to 15 minutes. Drain well in a sieve.
3.Preheat oven to 350°F.
4.To measure milk, place powdered milk in measuring cup and add milk to one cup. Stir together to dissolve milk
powder. If you do not have powdered milk, its best to use whole milk.
5.Whisk together eggs, egg whites, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Mix in
quinoa, nuts, and currants. Pour into a buttered 9-inch square baking pan prepared with a coat of cooking spray.
6.Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife
inserted in center comes out clean, around 40 minutes.
7.Serve warm or at room temperature
8Creative Media Production 2013
Ingredients:
1 cup quinoa, cleaned
(6 oz)6 cups water
2 eggs
2 egg whites
1 cup nonfat milk
2 tablespoons dry non-fat powdered milk
1 teaspoon vanilla3/4 cup sugar, plus1 tablespoon sugar
1/8 teaspoon salt
1/4 cup slivered almonds or 1/4 cup chopped almonds
1/4 cup dried currant
1/8 teaspoon cinnamon cooking spray

9. Recipes
9Creative Media Production 2013
Method:
Heat the oil in a large saucepan, then fry the
onion for 5 mins until softened. Add the
potatoes and stock, then bring to the boil.
Cover and simmer for 10-15 mins until
tender, adding the peas 2 mins before the end
of the cooking time. Use a slotted spoon to
remove a quarter of the vegetables from the
pan and set aside. Blend the remaining
vegetables and stock in a food processor or
using a hand blender until smooth, then stir
through the reserved veg, chopped mint and
some seasoning. Serve with bread on the side.
Ingredients:
2 tsp vegetable oil1
onion, chopped800g potatoes, peeled
and cut into small chunks
vegetable stock
350g frozen pea and mint, chopped.

10. Recipes
10Creative Media Production 2013
Falafel burgers
Method:
Pat the chickpeas dry with kitchen paper. Tip
into a food processor along with the
onion, garlic, parsley, spices, flour and a little
salt. Blend until fairly smooth, then shape into
four patties with your hands.
Heat the oil in a non-stick frying pan, add the
burgers, then quickly fry for 3 mins on each
side until lightly golden. Serve with toasted
pittas, tomato salsa and a green salad.
Ingredients
400g can chickpeas, rinsed and
drained garlic clove, chopped
handful of flat-leaf parsley or
curly parsley1 tsp ground
cumin1 tsp ground
coriander1⁄2 tsp harissa paste
or chilli powder2 tbsp plain
flour2 tbsp sunflower oil
toasted pitta bread200g tub
tomato salsa, to serve green
salad, to serve1 small red
onion, roughly chopped

11. Recipes
11Creative Media Production 2013
Chickpea, tomato & spinach curry
Put the onion, garlic, ginger and tomatoes in a
food processor or blender and whizz to a
purée. Heat oil in a large pan. Add the
spices, fry for a few seconds and add purée
and yeast extract. Bubble together for 2
minutes, then add lentils and coconut cream.
Cook until lentils are tender, then add the
broccoli and cook for 4 minutes. Stir in
chickpeas and spinach, squeeze over lemon
and swirl through sesame and cashew mixture.
Serve with brown rice, if you like.
Method Ingredients
1 onion, chopped
2 garlic cloves, chopped
3cm/1¼ in piece ginger, grated6 ripe
tomatoes½ tbsp oil1 tsp ground cumin2
tsp ground coriander1 tsp turmeric.
A pinch chili flakes1 tsp yeast extract (we
used Marmite)
4 tbsp red lentils6 tbsp coconut cream1
head of broccoli, broken into small
florets400g can chickpeas, drained100g
bag baby spinach leaves1 lemon, halved1
tbsp toasted sesame seeds mixed with 1
tbsp chopped cashews

12. Recipes
12Creative Media Production 2013
METHOD
How to make hot camembert pastry parcels1. Preheat
the oven to 200°C/fan 180°C/gas 6 and pop a baking
sheet in to heat. Unroll 1 thawed sheet from a 425g
pack frozen Jus-Rol puff pastry. Cut in half to give 2
wide rectangles.
2. Cut 150g round petit Camembert in half to make 2
semi-circles, then cut each half horizontally to give 4
semi-circles. Place 1 piece of cheese in the centre of
each pastry rectangle, then top with a good
tablespoonful of cooked mixed peppers (best from a
jar). Put the remaining cheese on top, season with
black pepper and sprinkle with some fresh thyme.
3. Beat an egg yolk with a little water. Brush the pastry
edges with egg, then bring up the pastry to form a
parcel. Press the edges to seal with a fork, then brush
each parcel with more egg. Transfer to the hot baking
sheet and cook for 20-25 minutes. Bake until golden
and cooked through. Serve with a green salad.
INGREDIENTS
425g pack frozen puff pastry150g
round petit Camembert4 tbsp
cooked mixed black
pepper, thyme, 1 egg yolk.

13. 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
13Creative Media Production 2013

14. 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.
14Creative 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.

15. Final flat plan
15Creative Media Production 2013Front Back

16. Test card
16Creative Media Production 2013Front Back