Recipe Card Task 7

Patrick Gouldsbrough

Creative Media Production 2013

Style sheets

Photographs, like the ones on this slide, will be used to illustrate my recipes on the card. However, I will not source the images, instead, I will take my own, once the recipes have been made.

Colour schemes
Neutral colours will be used for my recipe cards, due to my desire to produce a vegetarian recipe card for a mass market, not just for a certain demographic.

Fonts I could use for my titles

Italia Italia Italia

A simple font, like this one, will be used for my main body of text.

Creative Media Production 2013

Style sheets
High quality imagery is one of the most important elements of my recipe cards. These few examples are the kind of imagery I want on my recipe, should my photography be carried out at the same standard.

Colour schemes
These restrained colours suggests that one demographic isnt target, but, instead, a mass market is trying to be enticed by the colouring choice.

Fonts I could use for my titles

Italia Italia Italia

The font that I will use for my main text on the recipe card. This is due to the clearness of the font, which is a key feature I want to include on my recipe card. 3

Creative Media Production 2013

Style sheets
Restrained colours help to appeal to a mass market.

Fonts I could use for my titles

Colour schemes

Italia Italia Italia

A clear and easily readable font like this one will be selected for my recipe cards.

Even though some of these images look informal, they still perfectly display my intentions on my recipe cards, however, they MUST be high quality and look professional.

Flat plans
Panna Cotta with macerated Strawberries
Ingredients:
Key Information: Serves Cooking time Preparation time -

This is the shape I will use for one of my recipe cards, but with a restrained colour overlay added. The layout may change when converted into this shaped recipe card.

*A different image of the dish would be displayed here

Method:

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Flat plans
Vegetarian Lasagne
Ingredients: Method:

This is the shape I will use for one of my recipe cards, but with a restrained colour overlay added. The layout may change when converted into this shaped recipe card.

Key Information: Serves Preparation time Cooking time -

Front

Creative Media Production 2013

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Flat plans
Mini Vegetarian Pizzas
Ingredients: Method:

This is the shape I will use for one of my recipe cards, but with a restrained colour overlay added. The layout may change when converted into this shaped recipe card.

Nutritional Values: Serves Preparation time Cooking time -

*A different image of the dish would be displayed here

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Creative Media Production 2013

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Recipes
Tomato and Basil Bruschetta
Ingredients
2 handfuls nice mixed ripe tomatoes 1 small bunch fresh basil, leaves picked sea salt freshly ground black pepper olive oil good-quality white wine or herb vinegar (http://www.jamieoliver.com/recipes/bread-recipes/bruschetta-with-tomato-and-basil)

Method
A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care. Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette really tasty. Creative Media Production 2013 8

Recipes
Mozzarella skewers (The best ever Italian cookbook by Whiteman, Wright & Boggiano)

Recipes
Herb Gnocchi with Mushroom sauce
http://www.foodnetwork.co.uk/recipes/herb-gnocchiwith-mushroom-sauce.html Method Herbed gnocchi: 1) Place the whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if the potatoes are cooked through and tender. Once ready drain the potatoes. 2) When cool enough to handle, peel each potato, cut them into small pieces and pass them through a potato ricer over a medium-sized bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency, adding more flour as needed. Transfer the dough to a well-floured surface. 3) Using your hands, roll pieces of the dough into a rope about 1 1/2-cm in diameter. With a knife, cut the rope into 1 1/2-cm to 2cm-long pieces. Flour the pieces as you cut them, placing them on a baking sheet that's either floured or lined with waxed paper. Once rolled, you can place the gnocchi in the refrigerator covered with cling film until ready to cook. 4) When ready to cook, place the gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon, remove the gnocchi from the saucepan. Mushroom sauce: In a skillet, add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan 10

Ingredients
For the herbed gnocchi: 750g potatoes, about 2 large potatoes or 4 small potatoes 110g plain flour, plus more if needed, plus more for dusting 60g Parmesan cheese, grated, plus more for garnish 2 egg yolks 1/4 tsp ground nutmeg 2 tbsps finely chopped thyme leaves 1 tsp salt 1/4 tsp freshly ground black pepper For the mushroom sauce: 35g unsalted butter 470g cremini mushrooms, sliced 120ml white wine 120ml double cream 2 tbsps chopped fresh parsley leaves, for garnish

Recipes
Tagliatelle with vegetable ragu
http://www.bbcgoodfood.com/recipes/1898644 /tagliatelle-with-vegetable-ragu

Ingredients
1 onion, finely chopped 2 celery sticks, finely chopped 2 carrots, diced 4 garlic cloves, crushed 1 tbsp each tomato pure and balsamic vinegar 250g diced vegetables, such as courgettes, peppers and mushrooms 50g red lentils 2 x 400g cans chopped tomatoes with basil 250g tagliatelle (or your favourite pasta) 2 tbsp shaved parmesan (optional)

Creative Media Production 2013

Recipes
Vegan Lasagne
http://allrecipes.com/recipe/vegan-lasagna-i/ Ingredients 2 tablespoons olive oil 1 1/2 cups chopped onion 3 tablespoons minced garlic 4 (14.5 ounce) cans stewed tomatoes 1/3 cup tomato paste 1/2 cup chopped fresh basil 1/2 cup chopped parsley 1 teaspoon salt 1 teaspoon ground black pepper 1 (16 ounce) package lasagna noodles 2 pounds firm tofu 2 tablespoons minced garlic 1/4 cup chopped fresh basil 1/4 cup chopped parsley 1/2 teaspoon salt ground black pepper to taste 3 (10 ounce) packages frozen chopped spinach, thawed and drained

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Recipes
Summer Panettone Cake
http://www.jamieoliver.com/recipes/fruit-recipes/summer-panettone-cake

Ingredients
1 vanilla pod 900 ml double cream zest of 1 lemon 4 tablespoons golden caster sugar 100 g flaked almonds 1 kg panettone 4 tablespoons vin santo or sherry 2 tablespoons elderflower cordial 2 punnets strawberries, hulled and sliced 1 punnet raspberries 100 g good-quality dark chocolate (70% cocoa solids)

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Recipes
Espresso Granita Affogato (Vegan friendly)
http://www.yummly.com/recipe/external/Espresso-Granita-Affogato-510470

Ingredients
1 cup hot espresso or strongly-brewed coffee 2 tablespoons sugar

Method
1. Dissolve the sugar in the coffee. Pour into a small plastic container and freeze until solid. 2. Once frozen, scrape the frozen coffee mixture with a fork to make icy crystals. The preparation will take 5 minutes, but due to it requiring freezing, this dessert will take a while to complete.

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Recipes

Tiramisu Serves 6-8 Preparation 15 20 minutes (no cooking required, but chill over night) The best ever Italian cookbook by Whiteman, Wright & Boggiano
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Final style sheet

High quality images like these are what Im looking for, in terms of my photography. These images are from recipes that I am going to use for this project, so a comparison can be used when the evaluation section is reached.

Italia
The titles will be slightly stylised, but clearness wont be compromised. Clearness of my recipe cards is the most important feature of the recipe cards and will be at the forefront of my success, should I carry out this project to the best of my ability.

Colour scheme

This colour is gender neutral. Where as the blues and greens on the first style sheets would entice a more male audience, this cream/yellow colouring will be for a mass market, instead of a niche one. For the above reasons, I have decided to select it for my Italian style recipe cards.

This clear font is the one I will use for the main body of text on my final set of cards.

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Final flat plan

Mini Vegetarian Pizzas
Ingredients: Method:

This is the shape I will use for one of my recipe cards, but with the below colour overlay added. The layout may change when converted into this shaped recipe card.

Nutritional Values: Serves Preparation time Cooking time -

*A different image of the dish would be displayed here

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Creative Media Production 2013

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Test card
Tagliatelle with vegetable ragu Ingredients:
1 onion, finely chopped 2 celery sticks, finely chopped 2 carrots, diced 4 garlic cloves, crushed 1 tbsp each tomato pure and balsamic vinegar 250g diced vegetables, such as courgettes, peppers and mushrooms 50g red lentils 2 x 400g cans chopped tomatoes with basil 250g tagliatelle (or your favourite pasta) 2 tbsp shaved parmesan (optional)

This is the shape I will use for one of my recipe cards, but with the below colour overlay added. The layout may change when converted into this shaped recipe card.

Nutritional Values: Serves 5 Preparation time 10 mins Cooking time 40 mins

*A different image of the dish would be displayed here

Method:
1. Tip the onion, celery and carrot into a large nonstick saucepan and add 2-3 tbsp of water. Cook gently, stirring often, until the vegetables are soft.
Add garlic, tomato puree and balsamic vinegar. Cook on a high heat for one minute more. Add the diced veg, lentils, tomatoes and then bring to the boil. Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta (following pack instructions), then drain. Season the ragu and serve with parmesan on top (parmesan is optional).

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