Recipe CardsTask 7

By Craig Cassidy

Flat Plans

With this flat plan I tried to go for a slightly stylish look, but still tried to keep everything to the essentials as I didn’t want it to be the too cramped. One criticism I have of this flat plan after I've created it is that the right hand side of the card might be a little too cramped once I have got all the relevant information on it.

This is my flat plan for a design which just fits onto one landscape page, like my previous design I think this one once again will more than likely be too cramped as I think you will definitely need a lot of space unless you want to put on a limited amount of information.

This is probably my favourite flat plan as I think with the information on it won’t be too cramped and I just like the overall design, but I might need to transfer the nutritional information onto the first page to avoid the second page looking too busy.

Style Sheets

Indian Style sheet

Thesse are the kindof images that I willaim to use for my final card, medium to close range shots of the food

Potential font headings, there might be some issues with how easy they are to read though

Colour scheme

Mexican Style sheet

I want to use close range shots for the Mexican recipe cards, as I feel Mexican foods are always quite vibrant and a mid range shot will capture this well.

Fonts to give it a “traditional” Mexican feel. Going to be used for headers.

Colour scheme

For my Chinese recipe card I want to use very “clean” looking images, with a very bright aspect to them, as a lot of people associate China with being a very tranquil place

Chinese Style sheet

Colour scheme

Fonts to give the card a traditional Chinese theme

Recipes

Mexican bean burgers with lime yogurt & salsa

Ingredients2 x 400g/14oz cans kidney beans, rinsed and drained100g breadcrumbs2 tsp mild chilli powdersmall bunch coriander, stalks and leaves chopped1 egg200g tub fresh salsa150ml low-fat natural yogurtjuice ½ lime6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

Method1.Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

2.Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

3.While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Black bean chilli

Ingredients2 tbsp olive oil4 garlic cloves, finely chopped2 large onions, chopped3 tbsp sweet pimenton (Spanish paprika ) or mild chilli powder3 tbsp ground cumin3 tbsp cider vinegar2 tbsp brown sugar2 x 400g (2 x 14oz) cans chopped tomatoes2 x 400g (2 x 14oz) cans black beans, rinsed and draineda few, or one, of the following to serve: crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured cream

Method1.In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.

2.Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Spicy vegetable fajitas

Ingredients8 Pancakes2 tbsp olive oil1 onion, chopped1 small cauliflower, cut into small florets410g can chickpeas, drained and rinsed400g jar arrabbiata tomato sauce (we used Loyd Grossman)3 tbsp chopped fresh coriander150g tub low-fat natural yogurt50g baby spinach leaves

Method1.Heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes. Alternatively, wrap in cling film and reheat in the microwave on Medium (750W) for 2-3 minutes.2.Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened. Tip in the cauliflower florets and fry briefly until they take on a little colour. Splash in 5 tbsp water, cover the pan and cook for 5 minutes until the cauliflower is just tender.3.Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 minutes, then stir in the coriander and remove from the heat.4.Transfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be folded into the middle and the pancakes eaten with a knife and fork.

Mexican BreakfastIngredientsolive oil1 onion, peeled and finely sliced2 cloves of garlic, peeled and finely sliced2 red peppers, deseeded and finely sliced2 fresh red or orange chillies, deseeded and finely sliced1 large dried chilli3 fresh bay leavessea salt and freshly ground black pepper2 x 400 g tins of chopped tomatoes2 large tomatoes, sliced6 large eggs, preferably free-range or organic6 tortillas150 g Cheddar cheese, to serve

Method1.Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

2. When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as

quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC/350ºF/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

3.Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

Mexican Potato OmeletteIngredients2 tablespoons olive oil1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced3 garlic cloves, finely chopped2 scallions, thinly slicedCoarse salt and ground pepper8 large eggs1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)1/2 cup shredded pepper jack cheese (2 ounces)2 tablespoons chopped cilantro1/2 teaspoon fresh lime juiceMethod1.Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.2.In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes3.Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.4In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.

Vegetable EnchiladasIngredients2 tablespoons olive oil, plus more for baking dishes2 teaspoons ground cumin1/4 cup all-purpose flour (spooned and leveled)1/4 cup tomato paste1 can (14 1/2 ounces) reduced-sodium vegetable brothCoarse salt and ground pepper3 cups grated pepper Jack cheese (12 ounces)1 can (15 ounces) black beans, rinsed and drained1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry1 box (10 ounces) frozen corn kernels, thawed6 scallions, thinly sliced, white and green parts separated16 corn tortillas (6-inch)

Method1.Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

Mexican Style LasagnaIngredients1 cup fresh cilantro leaves4 scallions coarsely, choppedCoarse salt and ground pepper10 ounces fresh baby spinachNonstick cooking spray8 (6-inch) corn tortillas1 can (15.5 ounces) pinto beans, drained and rinsed1 cup prepared salsa (mild or medium)8 ounces pepper Jack cheese, grated (about 2 cups)

Method1. Preheat oven to 425 degrees (375 degrees if using disposable nonstick bakeware; increase baking time to 35 - 40 minutes). In

a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Chilaquiles Casserole

Ingredients1 tablespoon canola oil1 medium onion, diced1 medium zucchini, grated1 19-ounce can black beans, rinsed1 14-ounce can diced tomatoes, drained1 1/2 cups corn, frozen (thawed) or fresh1 teaspoon ground cumin1/2 teaspoon salt12 corn tortillas, quartered1 19-ounce can mild red or green enchilada sauce1 1/4 cups shredded reduced-fat Cheddar cheese

Method1.Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.3.Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.4.Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Recipes taken from:http://www.bbcgoodfood.com/recipes/collection/mexican

http://www.jamieoliver.com/recipes/category/world/mexican

http://www.marthastewart.com/365728/mexican-and-tex-mex-vegetarian-recipes/@center/852566/vegetarian-recipes

http://www.eatingwell.com/recipes/chilaquiles_casserole.html

Final Style sheet

Flat PlanTest Card

Final Style Sheet

These are the final Images that I will use. All the images are taken from the actual recipes I will use.

Final Copy

Headings

Main Copy

Colour Scheme

I have chosen these colours as they are colours that people associate with Mexico so it is easy to tell what the theme of the recipe card is straight away, it will also compliment the recipe.

Main copy going to be in size 14

Final Flat Plan