This document contains recipes and design ideas for recipe cards. It includes:
- A description of different color schemes, fonts, and photograph styles that could be used for various cultural cuisines.
- Sketches of potential flat plans and layouts for the front and back of the recipe cards.
- Several sample recipes from different global cuisines, including British Victoria sponge cake, Italian fried pizza, American NYC cheesecake, Chinese noodles with tofu and hazelnuts, French chocolate truffles, Mexican sweet tamales and chocolate, and Thai spring rolls.
The document contains recipes and design plans for recipe cards. It includes 10 recipes from different cuisines like British, Italian, American, Chinese, Mexican, French and Thai. It also includes draft designs and flat plans for the front and back of the recipe cards, exploring different layouts, fonts, images and color schemes. The document provides visual examples and descriptions for the recipe card design elements to help guide the creation of the cards.
This document contains recipes and design ideas for recipe cards. It includes a section on style sheets with potential color schemes and fonts. It also includes flat plans showing possible layouts for the front and back of the cards. The document then provides sample recipes from different world cuisines, including British, Italian, American, Chinese, Mexican, French and Thai recipes. Each recipe is presented in a consistent format with ingredients and instructions. The document provides content for designing visually appealing and informative recipe cards.
This document contains information about designing recipe cards, including style sheets, color schemes, fonts, photographs, and flat plans. It provides examples of different layouts for the front and back of the cards. It also includes the beginning of a sample British recipe for a Victoria Sponge cake and instructions for how to make it.
This document provides recipes for 12 different pie varieties, including:
1) Deluxe Dutch Apple Pie loaded with apples, brown sugar, and sour cream, topped with a streusel topping.
2) Royal Lemon Meringue Pie with a creamy lemon filling and piled high meringue made with 5 egg whites.
3) Mom's Double-Crust Lemon Pie made with a buttery crust and tangy lemon custard filling.
4) Traditional Pecan Pie packed with pecans in a brown sugar and corn syrup filling.
This document contains recipes for various dishes organized into sections for starters, main courses, and desserts. It includes ingredients and instructions for making items like a hot and sour cucumber salad, cheese and chilli melt, pancakes, gnocchi and tomato bake, and a mango and pineapple sorbet. Nutritional information is provided for each recipe to help with vegetarian, diet, and general health goals. Fonts, colors, and images are also selected to enhance the visual presentation and appeal to the intended audience.
This document provides recipes from various bloggers for Valentine's Day cooking and baking ideas. It includes recipes for pea and ham soup, butternut squash and feta lasagne, chocolate Irish cream liquor biscuit cups, mud cake with salted butterscotch, egg free mango and cardamom pancakes, fortune cookies, rose fairy cakes, a Valentine's steak sandwich, bitesize lemon and lime syllabub, chocolate and raspberry cakes, and chocolate and salted caramel tartlets. Each recipe is presented with instructions and a list of ingredients.
The document provides recipes and instructions for making several classic Italian dishes, including lasagna, tomato sauce, gnocchi, pizza, and torta al testo flatbread. It also includes a recipe and background on rocciata di Assisi, a traditional Italian apple and nut cake shaped like a horseshoe from the Umbria region. The recipes offer guidance on ingredients and step-by-step directions for preparing the foods at home.
The document contains recipes and design plans for recipe cards. It includes 10 recipes from different cuisines like British, Italian, American, Chinese, Mexican, French and Thai. It also includes draft designs and flat plans for the front and back of the recipe cards, exploring different layouts, fonts, images and color schemes. The document provides visual examples and descriptions for the recipe card design elements to help guide the creation of the cards.
This document contains recipes and design ideas for recipe cards. It includes a section on style sheets with potential color schemes and fonts. It also includes flat plans showing possible layouts for the front and back of the cards. The document then provides sample recipes from different world cuisines, including British, Italian, American, Chinese, Mexican, French and Thai recipes. Each recipe is presented in a consistent format with ingredients and instructions. The document provides content for designing visually appealing and informative recipe cards.
This document contains information about designing recipe cards, including style sheets, color schemes, fonts, photographs, and flat plans. It provides examples of different layouts for the front and back of the cards. It also includes the beginning of a sample British recipe for a Victoria Sponge cake and instructions for how to make it.
This document provides recipes for 12 different pie varieties, including:
1) Deluxe Dutch Apple Pie loaded with apples, brown sugar, and sour cream, topped with a streusel topping.
2) Royal Lemon Meringue Pie with a creamy lemon filling and piled high meringue made with 5 egg whites.
3) Mom's Double-Crust Lemon Pie made with a buttery crust and tangy lemon custard filling.
4) Traditional Pecan Pie packed with pecans in a brown sugar and corn syrup filling.
This document contains recipes for various dishes organized into sections for starters, main courses, and desserts. It includes ingredients and instructions for making items like a hot and sour cucumber salad, cheese and chilli melt, pancakes, gnocchi and tomato bake, and a mango and pineapple sorbet. Nutritional information is provided for each recipe to help with vegetarian, diet, and general health goals. Fonts, colors, and images are also selected to enhance the visual presentation and appeal to the intended audience.
This document provides recipes from various bloggers for Valentine's Day cooking and baking ideas. It includes recipes for pea and ham soup, butternut squash and feta lasagne, chocolate Irish cream liquor biscuit cups, mud cake with salted butterscotch, egg free mango and cardamom pancakes, fortune cookies, rose fairy cakes, a Valentine's steak sandwich, bitesize lemon and lime syllabub, chocolate and raspberry cakes, and chocolate and salted caramel tartlets. Each recipe is presented with instructions and a list of ingredients.
The document provides recipes and instructions for making several classic Italian dishes, including lasagna, tomato sauce, gnocchi, pizza, and torta al testo flatbread. It also includes a recipe and background on rocciata di Assisi, a traditional Italian apple and nut cake shaped like a horseshoe from the Umbria region. The recipes offer guidance on ingredients and step-by-step directions for preparing the foods at home.
This document provides recipes for 33 appetizers, breads, edible arrangements, wraps, sandwiches, drinks and sweet treats. Some highlights include walnut-stuffed dates, no-bake coconut and date balls, pizza pops, pepperoni bread, chicken fajitas, fruit and vegetable kebabs, ready-to-go wraps, mini chicken bagel burgers, toaster pitta pockets, and an "iPod sandwich". The recipes are simple and use common ingredients, with steps children can help with. Color photos or drawings accompany many of the recipes.
Comenius UE-g(old)en future 2012-2014, 4th reunion - Greek traditional recipesStamatachi Anca
Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014
Presentation of traditional recipes that meets the criteria of a healthy life.
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
These recipes will have you baking your own donuts right from your own home! In honor of National Donut Day, enjoy these treats and enjoy this terrific day!
This document provides recipes for two types of sweet yeast rolls: Icelandic Almond Rolls and Mom's Biscuits. The Icelandic Almond Roll recipe calls for yeast dough filled with almond paste and cinnamon that is shaped into rolls, baked, and glazed. The Mom's Biscuit recipe is for yeast rolls that can be filled with butter and sugar or served plain, and are brushed with a coffee glaze after baking. Both recipes instruct the reader to make the dough with yeast, milk, butter, eggs, sugar and flour, and let it rise before shaping and baking the rolls.
The first document provides recipes for 4 different chicken dishes - chicken cordon bleu, taco chicken, pasta recipes with chicken and vegetables. The second document describes recipes for beef wellington, pasta bakes and desserts including a fudge brownie trifle and ice cream sandwiches. The final document provides a recipe for a simple iced tea made with Earl Grey tea, orange slices, sugar and optional rose water.
The document provides recipes for 12 different types of scones, including cheese scones, herb scones, raisin scones, lemon scones, apple scones, and mandarin orange scones. It gives the lists of ingredients and instructions for making each type of scone. The document encourages exploring different flavor variations and provides the source website for additional scone recipes.
The document provides recipes for several traditional Greek dishes and sweets. Moussaka is described as an eggplant or potato-based dish with layers of meat sauce and béchamel sauce. Greek salad contains tomatoes, cucumbers, onion, feta cheese and olives seasoned with oil and oregano. Spanakopita is a spinach and feta cheese pie wrapped in phyllo pastry. Baklava is a sweet pastry made of phyllo layers filled with nuts and soaked in syrup.
Bread is a staple eaten all over the world and comes in many forms. In Brazil, it is commonly eaten in a cheese bun called Pao de Queijo. The French-speaking Canadian province of Quebec enjoys it as a plain white loaf, while India prefers baked flat bread. Different types of bread are crafted with different recipes.
No-knead bread is a simple recipe widely appreciated by cooks because of its delicate, crispy crust and soft, tart interior. It is relatively easy to bake at home, and it requires no stand mixer, no unique skills, and no kneading of dough.
To begin making no-knead bread, the baker should mix the dough in a bowl into a rough, wet ball before covering it and leaving it overnight to rise in a warm environment. After the dough has been given time to rise, bake it in a dutch oven for 30 minutes uncovered and 15 minutes covered. This last step keeps the heat in a tight space, ensuring the steam creates the beloved crispy crust.
This document contains recipes for several baked goods:
- Buttermilk cinnamon rolls that are made with a yeast dough rolled up with a brown sugar and butter filling.
- Baklava made of layers of phyllo dough and nuts baked with a honey syrup.
- A buttermilk flaky pie crust made with butter, flour, salt, and ice water.
- An almond cream puff ring made of a cream puff dough formed in a ring shape and filled with a vanilla pudding and whipped cream mixture.
- A vegetable filo pie filled with steamed mixed vegetables and feta cheese baked within layers of phyllo dough.
This document provides recipes for several desserts featuring vanilla ice cream. It includes recipes for Strawberry Ice Cream Shortcakes, Peanut Butter-Banana Ice Cream Bites, Nut-crusted Key Lime Ice Cream Cupcakes, Brownie Ice Cream Sundae Cake, Tiramisu Ice Cream Cake, and Homemade Vanilla Bean Ice Cream. The document provides instructions and lists of ingredients for each recipe. Photographs accompany some of the recipes to illustrate the finished dishes.
This document provides recipes for several no-bake cheesecakes and desserts, including:
- An Oreo cookies and cream no-bake cheesecake made with graham cracker crust, cream, cream cheese, sugar, salt, lemon juice, vanilla, and crushed Oreos.
- A gingerbread spice no-bake pie made with caramel, vanilla cookie crust, half-and-half, vanilla pudding mix, ginger, cinnamon, whipped topping, and almonds.
- Mini cream cheese cheesecakes made with cream cheese, lemon juice, vanilla, sweetened condensed milk, and baked pastry shells, to be filled in a pastry bag and topped
This document provides a recipe for Venezuelan Hallacas, which are stuffed cornmeal dough packages wrapped in plantain leaves. The recipe includes instructions for making a meat and vegetable stew filling and the cornmeal dough. For the filling, beef, pork and various vegetables, herbs, olives, raisins and pickled vegetables are finely chopped and simmered together. The cornmeal dough is made from pre-cooked corn flour, chicken broth and annatto seeds. The filling is placed on the dough, topped with items like peppers, onions and almonds, and wrapped tightly in plantain leaves before cooking.
This document provides recipes for several traditional British desserts and baked goods. It includes recipes for Spotted Dick, a steamed pudding containing suet, flour, currants or raisins; Apple Crumble, a fruit dessert topped with a crumbly oat and butter mixture; English Crumpets, small griddle-baked yeast cakes; and Simnel Cake, a fruit cake traditionally eaten at Easter containing a layer of almond paste. The document also provides recipes for Currant Scones, Cardamom Milk Tart, Orange Bread and Butter Pudding, Treacle Tart, Bakewell Pudding, and Chester Pudding. It concludes with a glossary of cooking terms used in
1) The document provides a recipe for salted caramel brownies with instructions on making the brownies in 3 parts - melting butter and chocolate, mixing wet and dry ingredients separately, then combining and layering the mixtures with salted caramel in the baking tray.
2) Key ingredients include butter, chocolate, caramel, sugar, eggs, flour and cocoa powder.
3) The brownies are baked at gas mark 4 for 30 minutes then cut after cooling.
The document provides recipes from different schools across Europe. It includes recipes for traditional cupcakes from various countries like England, Finland, Germany, Greece, Ireland, Italy, Poland, Portugal, Spain, and Wales. The recipes are for items like cupcakes, biscuits, pasties, porridge, mixed fruit soup, sausages, fruit salad, waffles, bread, spinach pie, colcannon, and strangozzi pasta. The document shares the ingredients and instructions for each cultural recipe.
This document provides recipes for several dishes that include apples or bananas as a main ingredient. It includes recipes for apple muffins, apple orange ice cream flan, apple pudding, apple crumble tarts, apple sauce, apple jalebi, apple brioche pizza, apple pie, apple crisp, apple tokku, banana nut bread, banana salad, banana milk shake, layered banana pudding, banana kabbabs, banana chocolate chip cake, banana fritters and banana sweet. The recipes provide lists of ingredients and step-by-step methods for preparing each dish.
This document provides recipes for 5 autumn dishes: 1) Autumn Tomato Chutney, 2) Autumn Chestnut Salad, 3) Cheesy Autumn Mushrooms, 4) Roast Pork with Fruity Sauce, and 5) Baked Fruity Autumn Pudding. The recipes include lists of ingredients and step-by-step directions for making each dish. All recipes aim to highlight seasonal autumn produce and flavors through the use of ingredients like tomatoes, apples, pears, plums, chestnuts, mushrooms, rosemary, and membrillo.
This document provides recipes for 33 appetizers, breads, edible arrangements, wraps, sandwiches, drinks and sweet treats. Some highlights include walnut-stuffed dates, no-bake coconut and date balls, pizza pops, pepperoni bread, chicken fajitas, fruit and vegetable kebabs, ready-to-go wraps, mini chicken bagel burgers, toaster pitta pockets, and an "iPod sandwich". The recipes are simple and use common ingredients, with steps children can help with. Color photos or drawings accompany many of the recipes.
Comenius UE-g(old)en future 2012-2014, 4th reunion - Greek traditional recipesStamatachi Anca
Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014
Presentation of traditional recipes that meets the criteria of a healthy life.
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
These recipes will have you baking your own donuts right from your own home! In honor of National Donut Day, enjoy these treats and enjoy this terrific day!
This document provides recipes for two types of sweet yeast rolls: Icelandic Almond Rolls and Mom's Biscuits. The Icelandic Almond Roll recipe calls for yeast dough filled with almond paste and cinnamon that is shaped into rolls, baked, and glazed. The Mom's Biscuit recipe is for yeast rolls that can be filled with butter and sugar or served plain, and are brushed with a coffee glaze after baking. Both recipes instruct the reader to make the dough with yeast, milk, butter, eggs, sugar and flour, and let it rise before shaping and baking the rolls.
The first document provides recipes for 4 different chicken dishes - chicken cordon bleu, taco chicken, pasta recipes with chicken and vegetables. The second document describes recipes for beef wellington, pasta bakes and desserts including a fudge brownie trifle and ice cream sandwiches. The final document provides a recipe for a simple iced tea made with Earl Grey tea, orange slices, sugar and optional rose water.
The document provides recipes for 12 different types of scones, including cheese scones, herb scones, raisin scones, lemon scones, apple scones, and mandarin orange scones. It gives the lists of ingredients and instructions for making each type of scone. The document encourages exploring different flavor variations and provides the source website for additional scone recipes.
The document provides recipes for several traditional Greek dishes and sweets. Moussaka is described as an eggplant or potato-based dish with layers of meat sauce and béchamel sauce. Greek salad contains tomatoes, cucumbers, onion, feta cheese and olives seasoned with oil and oregano. Spanakopita is a spinach and feta cheese pie wrapped in phyllo pastry. Baklava is a sweet pastry made of phyllo layers filled with nuts and soaked in syrup.
Bread is a staple eaten all over the world and comes in many forms. In Brazil, it is commonly eaten in a cheese bun called Pao de Queijo. The French-speaking Canadian province of Quebec enjoys it as a plain white loaf, while India prefers baked flat bread. Different types of bread are crafted with different recipes.
No-knead bread is a simple recipe widely appreciated by cooks because of its delicate, crispy crust and soft, tart interior. It is relatively easy to bake at home, and it requires no stand mixer, no unique skills, and no kneading of dough.
To begin making no-knead bread, the baker should mix the dough in a bowl into a rough, wet ball before covering it and leaving it overnight to rise in a warm environment. After the dough has been given time to rise, bake it in a dutch oven for 30 minutes uncovered and 15 minutes covered. This last step keeps the heat in a tight space, ensuring the steam creates the beloved crispy crust.
This document contains recipes for several baked goods:
- Buttermilk cinnamon rolls that are made with a yeast dough rolled up with a brown sugar and butter filling.
- Baklava made of layers of phyllo dough and nuts baked with a honey syrup.
- A buttermilk flaky pie crust made with butter, flour, salt, and ice water.
- An almond cream puff ring made of a cream puff dough formed in a ring shape and filled with a vanilla pudding and whipped cream mixture.
- A vegetable filo pie filled with steamed mixed vegetables and feta cheese baked within layers of phyllo dough.
This document provides recipes for several desserts featuring vanilla ice cream. It includes recipes for Strawberry Ice Cream Shortcakes, Peanut Butter-Banana Ice Cream Bites, Nut-crusted Key Lime Ice Cream Cupcakes, Brownie Ice Cream Sundae Cake, Tiramisu Ice Cream Cake, and Homemade Vanilla Bean Ice Cream. The document provides instructions and lists of ingredients for each recipe. Photographs accompany some of the recipes to illustrate the finished dishes.
This document provides recipes for several no-bake cheesecakes and desserts, including:
- An Oreo cookies and cream no-bake cheesecake made with graham cracker crust, cream, cream cheese, sugar, salt, lemon juice, vanilla, and crushed Oreos.
- A gingerbread spice no-bake pie made with caramel, vanilla cookie crust, half-and-half, vanilla pudding mix, ginger, cinnamon, whipped topping, and almonds.
- Mini cream cheese cheesecakes made with cream cheese, lemon juice, vanilla, sweetened condensed milk, and baked pastry shells, to be filled in a pastry bag and topped
This document provides a recipe for Venezuelan Hallacas, which are stuffed cornmeal dough packages wrapped in plantain leaves. The recipe includes instructions for making a meat and vegetable stew filling and the cornmeal dough. For the filling, beef, pork and various vegetables, herbs, olives, raisins and pickled vegetables are finely chopped and simmered together. The cornmeal dough is made from pre-cooked corn flour, chicken broth and annatto seeds. The filling is placed on the dough, topped with items like peppers, onions and almonds, and wrapped tightly in plantain leaves before cooking.
This document provides recipes for several traditional British desserts and baked goods. It includes recipes for Spotted Dick, a steamed pudding containing suet, flour, currants or raisins; Apple Crumble, a fruit dessert topped with a crumbly oat and butter mixture; English Crumpets, small griddle-baked yeast cakes; and Simnel Cake, a fruit cake traditionally eaten at Easter containing a layer of almond paste. The document also provides recipes for Currant Scones, Cardamom Milk Tart, Orange Bread and Butter Pudding, Treacle Tart, Bakewell Pudding, and Chester Pudding. It concludes with a glossary of cooking terms used in
1) The document provides a recipe for salted caramel brownies with instructions on making the brownies in 3 parts - melting butter and chocolate, mixing wet and dry ingredients separately, then combining and layering the mixtures with salted caramel in the baking tray.
2) Key ingredients include butter, chocolate, caramel, sugar, eggs, flour and cocoa powder.
3) The brownies are baked at gas mark 4 for 30 minutes then cut after cooling.
The document provides recipes from different schools across Europe. It includes recipes for traditional cupcakes from various countries like England, Finland, Germany, Greece, Ireland, Italy, Poland, Portugal, Spain, and Wales. The recipes are for items like cupcakes, biscuits, pasties, porridge, mixed fruit soup, sausages, fruit salad, waffles, bread, spinach pie, colcannon, and strangozzi pasta. The document shares the ingredients and instructions for each cultural recipe.
This document provides recipes for several dishes that include apples or bananas as a main ingredient. It includes recipes for apple muffins, apple orange ice cream flan, apple pudding, apple crumble tarts, apple sauce, apple jalebi, apple brioche pizza, apple pie, apple crisp, apple tokku, banana nut bread, banana salad, banana milk shake, layered banana pudding, banana kabbabs, banana chocolate chip cake, banana fritters and banana sweet. The recipes provide lists of ingredients and step-by-step methods for preparing each dish.
This document provides recipes for 5 autumn dishes: 1) Autumn Tomato Chutney, 2) Autumn Chestnut Salad, 3) Cheesy Autumn Mushrooms, 4) Roast Pork with Fruity Sauce, and 5) Baked Fruity Autumn Pudding. The recipes include lists of ingredients and step-by-step directions for making each dish. All recipes aim to highlight seasonal autumn produce and flavors through the use of ingredients like tomatoes, apples, pears, plums, chestnuts, mushrooms, rosemary, and membrillo.
This document provides a recipe for traditional Polish poppy seed rolls. It includes ingredients for the poppy seed filling such as poppy seeds, sugar, honey, raisins, nuts, and orange peel. It also includes ingredients and instructions for the yeast dough such as flour, sugar, yeast, eggs, milk, salt, and margarine. The instructions describe how to prepare the poppy seed filling by boiling and grinding the poppy seeds, then mixing in the other ingredients. The dough is made by mixing the yeast with milk and flour then adding the remaining ingredients. The dough is divided and rolled out with the filling added before baking.
This document contains recipes for several desserts:
1) A mint chocolate pudding pie made with chocolate pudding, whipped topping, mint candies and a chocolate crust.
2) An apple pie with a filling of apples, cream cheese and spices wrapped in two pie crusts.
3) A peanut butter pie with a cookie crust filled with a creamy peanut butter and cream cheese mixture.
4) A pumpkin ice cream pie layered with butter pecan ice cream, pumpkin filling and caramel topping.
This document provides recipes for several traditional Greek Christmas sweets including baklava, kourabiedes, melomakarona, troufakia, diples/xerotigana, and vasilopita. Baklava is a sweet pastry made of layers of phyllo filled with nuts and sweetened with syrup. Kourabiedes are butter cookies with almonds. Melomakarona are cookies with honey syrup and walnuts. Troufakia are treats made with chocolate, biscuits, and walnuts. Diples/Xerotigana are dough rolled into thin strips, fried, and dipped in syrup. Vasilopita is a traditional yeast cake with
The undisputed taste of homemade carrot cake 25 carrot cake recipesRyaaaDina
You have probably tried out carrot cake, so you can testify to the exquisiteness that is imbued in it. But chances are that you have never made it at home all by yourself. If you have, there is no harm in trying out some additional recipes, and there are varieties to choose from in this book.
This book packs 25 homemade carrot cakes in its pages. With these recipes and the accompanying instructions, you will make nothing but amazing carrot cakes with minimal effort. Your experience does not matter, not at all. Just get this book, and let us get started!
Download for FREE 100+ Classic French Recipes e-book!
French cuisine at its finest!
Recipes ranges from sweet + savory crepes, delicious stews, fresh seafood and all the amazing dishes we enjoy today.
Toad in the Hole is a simple British dish that takes some skill to prepare properly. The recipe calls for making a batter from scratch with flour, mustard powder, egg, and milk and pouring it over sausages baked in the oven. While the sausages and batter bake, onions are softened in a pan and flour is added to make a gravy with beef stock. The finished dish is served by cutting sections of the baked sausage and batter and spooning gravy over the top.
This document provides summaries and recipes for traditional British foods including scones, Victoria sponge cake, fish and chips, and other dishes like roast potatoes, Yorkshire puddings, and strawberries and cream. Recipes include instructions and ingredient lists for homemade scones, Victoria sponge cake with berry filling, and fish and chips with beer batter and fried potatoes. The document also features photos of different British foods and closes by thanking the reader and hoping they enjoy the recipes.
The document provides recipes for crepes, chicken lasagna rolls, and oatmeal cookies. The crepe recipe calls for buckwheat flour, eggs, milk, Swiss cheese, ham, and Dijon mayonnaise to create filled crepes. The lasagna roll recipe mixes chicken, ricotta cheese, feta cheese, Parmesan cheese, and milk to fill lasagna noodles that are baked in tomato sauce. Finally, the oatmeal cookie recipe combines butter, brown sugar, bananas, eggs, vanilla, oats, flour, chocolate chips, and optional toppings to create cookies served with ice cream.
This document provides recipes for a 5-course Italian vegetarian meal including: pumpkin ravioli with sauce, Caesar salad, bruschetta, tiramisu, and amaretti cookies. The recipes include ingredients and instructions for making each dish.
This document provides recipes for several traditional Greek Christmas dishes, including:
- Melomakarona (honey and spice cookies), made with sunflower oil, sugar, orange juice, brandy, flour, semolina, baking soda and spices.
- Kourabiedes, a butter cookie made with butter, olive oil, eggs, brandy or orange juice, flour, almonds and cinnamon.
- Saragli, a filled pastry made with walnuts, sesame seeds and cinnamon in a dough made of flour, olive oil, sugar and eggs.
- Several other desserts and cookies are also included such as Revani, Loukoumades, Cinnamon
This document contains recipes from Greek schools for traditional Greek baked goods like buns, melomakarona, donuts, moustalevria, Easter cookies, christopsomo bread, cheespie triangles, herb pie, and Christmas cookies. It provides instructions for making the recipes, including ingredients and step-by-step directions for combining, shaping, and baking the items. Various Greek schools contributed the recipes as part of a project focused on flour-based recipes.
This document provides a recipe for yellow chicken that serves 4 people and takes 45 minutes to prepare. It includes ingredients and instructions for making a curry sauce with butter, onion, curry powder, white pepper, cream, and pecans. It also provides instructions for preparing chicken breasts with olive oil, curry sauce, and parsley then baking for 30 minutes.
The document provides recipes for several traditional Slovenian desserts, including instructions for making a poppy seed, cream, walnut, and apple filling, short crust pastry, filo pastry, and assembling the layers into a Prekmurska gibanica cake with a sour cream topping. The gibanica involves layering the different fillings between sheets of short and filo pastry before baking and serving.
This document provides recipes for several classic British picnic foods including pea and mint soup, cod with a herb crust, easy coronation chicken, scotch eggs, English summer pudding, Eton mess, and scones. The pea and mint soup calls for fresh peas and mint simmered in vegetable stock. The cod with herb crust tops cod fillets with a breadcrumb and herb mixture. Easy coronation chicken mixes chicken with a citrus-flavored mayonnaise. Scotch eggs involve wrapping sausage meat around hard boiled eggs. The English summer pudding soaks bread in stewed summer berries. Eton mess mixes strawberries, cream, and meringue. And the scones recipe provides
Consider incorporating delicious recipes like toffee caramel apple dip, bacon-wrapped apricots, caramel apple cheesecakes, and sweet potato crostini into your holiday party. Bon appetit!
The document provides recipes for holiday appetizers, main dishes, sides, and desserts. The appetizer recipes include a toffee caramel apple dip, bacon-wrapped apricots with cranberry sauce, and candied smoked paprika cherry tomatoes on crostini. The main dish is a cranberry orange Christmas ham. Side dishes include four cheese macaroni, sweet potato crostini, and a wild rice, cranberry and pecan stuffed winter squash. Dessert recipes are a caramel apple cheesecake and pumpkin chocolate chip cookies. The recipes utilize seasonal ingredients like cranberries, apples, pumpkin, squash and include both meat and vegetarian options.
Recipes of the 10 traditional dishes from Lithuania.
Made by Akniste Secondary school students Form 6.
eTwinning project "My and Your country traditional dishes"
2016/2017
1. The National Union of Journalists (NUJ) created guidelines for journalists to follow when writing about sensitive topics to avoid causing offense. This was in response to past misrepresentation of certain groups.
2. The NUJ guidelines cover reporting on topics like terrorism, race, asylum/immigration, and disability. Journalists are expected to present information factually and avoid biased opinions that could upset people.
3. The NUJ also has a code of practice that journalists must follow, including upholding media freedom and accuracy. Members can refuse assignments that breach the code while still having union support.
The National Union of Journalists (NUJ) created guidelines to help journalists write appropriately about sensitive topics without causing offense. The NUJ guidelines were developed in response to misrepresentations of certain groups in media. Journalists must follow the NUJ code, which includes 12 rules like ensuring information is accurate, avoiding plagiarism, and not intruding into people's private lives. The guidelines aim to prevent biased or factually incorrect reporting that could sway opinions or upset readers.
The document discusses various camera settings that control different aspects of photographs, including aperture, shutter speed, ISO, white balance, and post-processing tools. It explains that aperture controls depth of field, shutter speed determines how movement is rendered, ISO adjusts light sensitivity, and white balance ensures accurate color. Lower F-numbers, faster shutter speeds, higher ISO, and manual white balance can impact image quality. Examples demonstrate how adjusting these settings changes the look of photos.
The document discusses different types of digital graphics including raster graphics, vector graphics, JPEG, TIFF, PSD, AI, and 3DS file formats. Raster graphics are made up of pixels that can become distorted when resized, while vector graphics are resolution-independent shapes that can be resized without quality loss. JPEG is commonly used for photos due to its small file size but quality degrades with multiple edits. TIFF allows for lossless compression but results in large file sizes. PSD preserves layers and transparency but can only be opened in Photoshop. AI and 3DS graphics can be scaled without quality loss but require specific software to open.
The document discusses several key camera settings that impact photographs:
- Aperture controls depth of field - a wide aperture blurs the background while a narrow aperture keeps more in focus. It is measured by f-numbers, with lower numbers having a wider aperture.
- Shutter speed determines how long the shutter is open, impacting motion and light. Faster speeds freeze motion while slower speeds blur it.
- ISO makes the sensor more or less sensitive to light, with higher numbers letting in more light but potentially adding noise.
- White balance helps the camera determine colors by registering what is white in the scene.
This document discusses improvements to a social action organization including a new adult membership form page, final poster, and new fonts and character.
The document discusses plans for a poster and membership form for an organization aimed at raising awareness of ocean pollution. The poster will use a cartoon style to appeal to children while also including photography of the sea to engage adults. Bright colors will be used to attract attention. The membership form will include the organization's logo, details about its work, facts about pollution impacts, and pricing on the front and back. Merchandise ideas will also be tested and developed for both child and adult audiences.
The document discusses plans for a poster and membership form for an organization aimed at raising awareness of ocean pollution. For the poster, the goal is to appeal to both children and adults with a cartoon style and images of the sea. Bright colors will be used to attract attention and promote an upcoming beach cleanup. The membership form will include the organization's logo, details about its mission and activities, facts about pollution harms, and pricing for different levels of membership. Merchandise ideas are also being developed to engage both younger and older audiences in the organization's cause.
The document discusses plans for a poster and membership form for an organization aimed at raising awareness of ocean pollution. For the poster, the goal is to appeal to both children and adults with a cartoon style and images of the sea. Bright colors will be used to attract attention and promote an upcoming beach cleanup. The membership form will include the organization's logo, details about its mission and activities, facts about pollution impacts, and pricing for different levels of membership. Final merchandise designs will be tested and tailored for both younger and older audiences.
The document discusses three ideas for mood boards for an anti-littering campaign. The first idea features cartoon sea creatures to gently convey the message to both children and adults. The second idea uses dull imagery to realistically portray the destruction litter causes beaches visited by adults. The third idea incorporates a familiar cartoon character like SpongeBob to make beach cleaning exciting and appeal to children. Accompanying texts and logos would further each campaign's message and branding. Merchandise like hoodies are also proposed to promote the organization.
The document discusses three ideas for mood boards for an anti-littering campaign. The first idea features cartoon sea creatures to gently convey the message to both children and adults. The second idea uses dull imagery to realistically portray the destruction litter causes beaches visited by adults. The third idea incorporates a familiar cartoon character like SpongeBob to make beach cleaning exciting and appeal to children. Accompanying texts and logos would further each campaign's message and branding. Merchandise like hoodies are also proposed to promote the organization.
The document discusses branding and logos used by several environmental organizations, including Surfers Against Sewage, NRDC, WWF, and Trees for Cities. For each organization, 1-2 campaigns or pieces of merchandise are described in terms of imagery, intended audience, and purpose. The branding aims to raise awareness of environmental issues in an eye-catching way through shocking imagery and clear messaging. Logos incorporate symbolic imagery related to each organization's mission in an identifiable but not overly bold design.
Surfers Against Sewage (SAS) is a UK-based non-profit formed in 1990 by surfers in Cornwall to address water pollution through advocacy and education. SAS campaigns to improve UK ocean water quality by reducing sewage overflows and litter. They organize beach cleanups and have educated thousands about pollution's impacts. Key issues SAS addresses are the 31,000 annual sewer overflows contaminating water and doubling of marine litter over 15 years. SAS aims to mobilize thousands of volunteers annually to continue cleaning beaches and informing communities about ocean health issues.
The National Union of Journalists (NUJ) created guidelines to prevent misrepresentation and ensure factual, unbiased reporting. The NUJ guidelines address sensitive topics like terrorism, race, and disability. Journalists who are NUJ members must follow the guidelines and NUJ code of practice when writing. The code aims to uphold media freedom and prevent harmful, inaccurate, unfair or discriminatory information. It also protects journalists' sources and allows them to refuse assignments that breach the code.
The summaries provide an overview of various documents related to Jennifer Lawrence, including magazine interviews, news articles, and a Wikipedia page. The Marie Claire interview discusses Lawrence's personal life and filming of the Hunger Games movies. The Vogue interview has a humorous tone and focuses on Lawrence's personality and stories from film sets. The Telegraph article talks about Lawrence struggling with fame and her work on American Hustle. The People article summarizes Lawrence's response after nude photos of her were leaked online without consent. A David Letterman interview shows Lawrence's funny personality while discussing her career and personal life. Her Wikipedia page provides biographical details and an overview of her career progression and major roles. Fan questionnaires reveal favorite roles, films, and
The summaries provide an overview of various documents related to Jennifer Lawrence, including magazine interviews, news articles, and a Wikipedia page. The Marie Claire interview discusses Lawrence's personal life and filming of the Hunger Games movies. The Vogue interview has a humorous tone and focuses on Lawrence's personality and stories from film sets. The Telegraph article talks about Lawrence struggling with fame and her work on American Hustle. The People article summarizes Lawrence's response after nude photos of her were leaked online without consent. A David Letterman interview shows Lawrence's funny personality while discussing her career and personal life. Her Wikipedia page provides biographical details and an overview of her career progression and major roles. Fan questionnaires reveal favorite roles, films, and
The document summarizes three case studies:
1) An NHS anti-smoking campaign used shocking imagery and facts to persuade people to quit smoking and show the health damage caused by smoking.
2) A YMCA campaign featured an image of a homeless girl to raise awareness of youth homelessness and encourage donations to help young people find housing.
3) An Australian media group called Youthworx Media uses colorful graphics and videos on its website to provide media education and experience to young people.
Zara portrays itself as a high-end brand through clean, simple advertisements that focus on the quality of the brand rather than price. Missguided targets teens and young adults with colorful, Polaroid-style ads that prominently feature prices to draw in customers. Yves Saint Laurent uses minimalist ads with only the brand name displayed large to portray an image of wealth and luxury. H&M targets young audiences with simplistic ads on a white background that prominently feature prices to highlight affordability.
This marketing presentation outlines a campaign to promote an up-and-coming indie/rock artist named Henry-Maitland-Clark. The objectives are to establish his image and target audience, and sell 2500-3000 albums for his first full release. The target audience is 20-25 year old fans of bands like Hozier, Imagine Dragons, and Kodaline. The campaign will use various social media platforms, radio play, TV appearances, and merchandise to build awareness and fans. The goal is to position Henry as a talented new artist and sell enough albums to kickstart his music career.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
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How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
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 petits pois
• 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