Recipe Cards Task 7 Pro-Forma

Recipe Card Task 7

Patrick Gouldsbrough

1Creative Media Production 2013

Style sheets


Italia

Italia

ItaliaFonts I could use for my titles A simple font, like

this one, will be used for my main body of text.

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.

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.

Colour schemes

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 isn’t target, but, instead, a mass market is trying to be enticed by the colouring choice.

ItaliaItalia Italia

Fonts I could use for my titles

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.

Style sheets

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ItaliaItalia Italia

Fonts I could use for my titles

Colour schemes

Restrained colours help to appeal to a mass market.

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

5Creative Media Production 2013Front Back

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.

Panna Cotta with macerated

Strawberries Ingredients:

Key Information:Serves – Cooking time – Preparation time - *A different image of the dish would

be displayed here

Method:

Flat plans


Vegetarian Lasagne Ingredien

ts:

Method:

Key Information:Serves – Preparation time – Cooking time -


Flat plans


Mini Vegetarian Pizzas

*A different image of the dish would be displayed here

Ingredients:

Method:

Nutritional Values:Serves – Preparation time – Cooking time -


RecipesTomato and Basil Bruschetta (http://www.jamieoliver.com/recipes/bread-recipes/bruschetta-with-tomato-and-basil )

Ingredients2 handfuls nice mixed ripe tomatoes1 small bunch fresh basil, leaves pickedsea saltfreshly ground black pepperolive oilgood-quality white wine or herb vinegar

MethodA 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.


http://www.jamieoliver.com/recipes/bread-recipes/bruschetta-with-tomato-and-basil

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

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RecipesHerb Gnocchi with Mushroom sauce http://www.foodnetwork.co.uk/recipes/herb-gnocchi-with-mushroom-sauce.html

IngredientsFor the herbed gnocchi:750g potatoes, about 2 large potatoes or 4 small potatoes110g plain flour, plus more if needed, plus more for dusting60g Parmesan cheese, grated, plus more for garnish2 egg yolks1/4 tsp ground nutmeg2 tbsps finely chopped thyme leaves1 tsp salt1/4 tsp freshly ground black pepper

For the mushroom sauce:35g unsalted butter470g cremini mushrooms, sliced120ml white wine120ml double cream2 tbsps chopped fresh parsley leaves, for garnish

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MethodHerbed 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 2-cm-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

RecipesTagliatelle with vegetable ragu

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

Ingredients1 onion, finely chopped2 celery sticks, finely chopped2 carrots, diced4 garlic cloves, crushed1 tbsp each tomato purée and balsamic vinegar250g diced vegetables, such as courgettes, peppers and mushrooms50g red lentils2 x 400g cans chopped tomatoes with basil250g tagliatelle (or your favourite pasta)2 tbsp shaved parmesan (optional)

Creative Media Production 2013

RecipesVegan Lasagne http://allrecipes.com/recipe/vegan-lasagna-i/ Ingredients2 tablespoons olive oil1 1/2 cups chopped onion3 tablespoons minced garlic4 (14.5 ounce) cans stewed tomatoes1/3 cup tomato paste1/2 cup chopped fresh basil1/2 cup chopped parsley1 teaspoon salt1 teaspoon ground black pepper 1 (16 ounce) package lasagna noodles 2 pounds firm tofu2 tablespoons minced garlic1/4 cup chopped fresh basil1/4 cup chopped parsley1/2 teaspoon saltground black pepper to taste3 (10 ounce) packages frozen chopped spinach, thawed and drained

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RecipesSummer Panettone Cakehttp://www.jamieoliver.com/recipes/fruit-recipes/summer-panettone-cake Ingredients1 vanilla pod900 ml double creamzest of 1 lemon4 tablespoons golden caster sugar100 g flaked almonds1 kg panettone4 tablespoons vin santo or sherry2 tablespoons elderflower cordial2 punnets strawberries, hulled and sliced1 punnet raspberries100 g good-quality dark chocolate (70% cocoa solids)


RecipesEspresso Granita Affogato (Vegan friendly)

http://www.yummly.com/recipe/external/Espresso-Granita-Affogato-510470

Ingredients 1 cup hot espresso or strongly-brewed coffee2 tablespoons sugar

Method1. 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.


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

Final style sheet

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High quality images like these are what I’m 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 won’t 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.

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

Colour schemeThis 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.

Final flat plan


Mini Vegetarian PizzasIngredients:

Method:

Nutritional Values:Serves – Preparation time – Cooking time -


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.

Test card


Tagliatelle with vegetable ragu

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


1 onion, finely chopped2 celery sticks, finely chopped2 carrots, diced4 garlic cloves, crushed1 tbsp each tomato purée and balsamic vinegar250g diced vegetables, such as courgettes, peppers and mushrooms50g red lentils2 x 400g cans chopped tomatoes with basil250g tagliatelle (or your favourite pasta)2 tbsp shaved parmesan (optional) Method:

1. Tip the onion, celery and carrot into a large non-stick saucepan and add 2-3 tbsp of water. Cook gently, stirring often, until the vegetables are soft.

2. 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.

3. 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).

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.

Documents

Recipe Cards Task 7 Pro-Forma