Recipe card design pro forma

Creative Media Production 2013 1

Recipe Card Design

Hannah and Chloe

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Style sheets

Creative Media Production 2013

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Style sheets


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Style sheets


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Flat plans

Creative Media Production 2013Front Back

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Flat plans


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Flat plans


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RecipesDirections: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


Ingredients:1 cup quinoa, cleaned (6 oz)6 cups water2 eggs2 egg whites1 cup nonfat milk2 tablespoons dry non-fat powdered milk1 teaspoon vanilla3/4 cup sugar, plus1 tablespoon sugar1/8 teaspoon salt1/4 cup slivered almonds or 1/4 cup chopped almonds1/4 cup dried currant1/8 teaspoon cinnamon cooking spray

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Recipes


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 stock350g frozen pea and mint, chopped.

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Recipes


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.

Ingredients400g 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

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Recipes


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 Ingredients1 onion, chopped2 garlic cloves, chopped3cm/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

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Recipes


METHODHow 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.

INGREDIENTS425g pack frozen puff pastry150g round petit Camembert4 tbsp cooked mixed black pepper, thyme, 1 egg yolk.

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RecipesVegetable lasagne-

Ingredients:For the lasagne- 2 onions 3 cloves garlic1 carrot100 grams mushrooms1 red pepper800 grams tinned tomatoes2 tablespoons tomato paste250 ml vegetarian red wine1 tablespoon balsamic vinegar1 tablespoon sugar15 grams fresh basil (chopped)1 packet lasagne sheets300 grams spinach50 grams vegetarian parmesan cheese60 grams cheddar cheese

For the bechamel sauce-60 grams of butter3 tablespoons plain flour500ml milk250 grams ricotta cheese


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Recipes

Vegetarian bangers and mash- Ingredients: For the veggie sausage-½ small leak 40g cheese30g breadcrumbs 1 eggMixed herbs2 tbsp plain white flour

For the mash- 1 medium potato (peeled and diced)1tsp butter/marg2tbsp milk

150 ml vegetarian gravy (made from granuals)

Vegetables of your choice.


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. RollThe 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.

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Final flat plan


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Test card


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Recipe card design pro forma