5. Fonts – Main Titles
I have decided to chose these fonts because they are big and bold and they
will stand out to the audience. I also think that these main fonts fit in well
with the theme of summer this is because they are very happy fonts and also
make the recipe cards look fun and this will attract audiences to make the
recipes I think when looking at the recipe cards the font is the thing that
attracts attention so it is important that the font stands out so I have decided
to chose a range of different bold and happy fonts that fit in well with my
theme. I think using bold fonts that look fascinating and attention-grabbing.
Using serif font for the title of my recipe card will mean that my font is flicked
as it also looks creative and more imaginative towards the recipe card.
6. Fonts – Text on the Recipe Card
Adobe Gothic Std B
I have decided to chose these fonts for the text on the recipe cards as
they are all very simple and easy to read this will have an advantage on
Franklin Gothic Book the recipe cards as the audience will know how to read the recipe
cards. I think using a sans serif font for the main body of the text will be
more understanding for the target audience as they will be able to read
the text on the recipe cards. I will also have my font at a reasonable size
Tahoma so that my target audience will be able to read instead of them having
to squint and look closely at the recipe card I want my text to be a
suitable size so that they can read the font from a distance when
making the recipe.
Arial
Cambria
7. Flat Plans and Layout – Idea 1
Front of card Back of card
Name of dish
Name of Dish
Images
Picture of dish Process/
Ingredients
Method
Images of Summer
Extra information including
Pattern Design -Website for more recipes
- Nutritional information
- How many it serves
Image of final dish
- How long it takes to cook/make
- Suitable for vegetarians.
Branding Strip and Logo of Vegetarian Society
8. Flat Plans and Layout – Idea 2
Name of dish
Time to make
Picture of dish Time to cook
Description of Dish How many it serves
Extra tips for recipe
Website
Name
of
Dish
Summer Images
Ingredients Process/Method
Summer Images
Branding Strip and Logo of Vegetarian Society
Patterned design
9. My Chosen Recipes – Savoury
Veggie Pasta Salad Tomato & Mushroom Pancakes
Serves 8 Serves 2
Preparation time 30 minutes Preparation time 5 Minutes
Cooking time 15 minutes
Cooking time 30 minutes
Can be vegan
Ingredients Ingredients
2 broccoli, cut up into small florets
75g frozen peas 140g white self-raising flour
75g frozen sweet corn 1 teaspoon soya flour
50g mange-tout, topped, tailed and cut lengthways 400ml soya milk
400g penne pasta
150-250g soy mayonnaise, to taste vegetable oil , for frying
3 tablespoons reduced fat soured cream 2 tablespoons vegetable oil
1 tablespoon mustard 250g button mushrooms
1 teaspoon grated lemon zest 250g cherry tomatoes , halved
1 tablespoon 'season all' seasoning
salt to taste 2 tablespoon soya cream or soya milk
2 carrots, shredded large handful pine nuts
6 spring onions, chopped finely snipped chives , to serve
Preparation Method Preparation Method
1.Half-fill a small saucepan with water, bring to the boil and add 1.Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to
broccoli florets. After 4 minutes add frozen peas and sweet corn then make a smooth batter.
add mange-tout. Allow to boil for a further 4 minutes, strain and
refresh under cold running water.
2.Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3
2.Boil pasta in plenty salted water until "al dente". tablespoon of the batter into the pan and cook over a medium heat until bubbles
appear on the surface of the pancake. Flip the pancake over with a palette knife
3.In a large bowl mix mayonnaise, soured cream, mustard, lemon
zest, seasoning and salt. and cook the other side until golden brown. Repeat with the remaining
batter, keeping the cooked pancakes warm as you go. You will make about 8.
4.Combine all remaining ingredients and mix together well. Refrigerate
for an hour before serving. 3.For the topping, heat the oil in a frying pan. Cook the mushrooms until
tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or
milk and pine nuts, then gently cook until combined. Divide the pancakes between
2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.
10. My Chosen Recipes - Desserts
Raspberry Sorbet
Serves 2-4 Lemon Jelly Cheesecake
Preparation time 10 minutes plus Freezing time
Cooking time 10 minutes Serves 10
Preparation time 20 minutes
Ingredients Chill Time 3 hours
100 g caster sugar
200 ml water Ingredients
2 teaspoon glucose syrup
500 g raspberries, (fresh or frozen) 100 g digestive biscuit crumbs
squeeze of lemon juice 50 g butter, melted
1 lemon jelly
Preparation Method 200 ml boiling water
1 small lemon, rind and juice
1. Put the sugar, 100ml of the water and the glucose in a saucepan. 300 g Philadelphia Original
Dissolve the sugar over medium heat without stirring. Bring to the boil 150 ml whipping cream
and simmer briskly for 5-7 minutes until the bubbles thicken and fresh fruit to decorate
become syrupy. Remove from the heat, pour into a bowl and leave to
cool. Preparation Method
2. Put the raspberries in another pan. Squeeze some lemon juice over 1. Stir the biscuit crumbs into the melted butter and press into the base
them and simmer over low heat for a minute or two until soft. of a 20 cm spring form tin.
3. Put the raspberries in a blender and purée until smooth. 2.Dissolve the jelly in the boiling water, add the lemon rind and juice
4. Push the purée through a fine sieve to remove all the seeds. and cool until the point of setting. Gradually whisk the cooled jelly into
the Philadelphia.
5. Add the cooled syrup and remaining water to the purée and whisk 3. Whip the cream until it just holds its shape and gently fold into the
together. Philadelphia mixture. Pour over the crumb base and chill for 2-3 hours
6. Pour the mixture into an ice cream maker. Process for about 20 until set. Decorate with fresh fruit before serving.
minutes according to the manufacturer's instructions, then freeze. TIP- Serve with ice-cream
