Recipe cards task 7 pro forma

Recipe Card
Task 7
Patrick Gouldsbrough and Alan Smith
1Creative Media Production 2013

Style sheets
2
Creative Media Production 2013
Italia
Italia
Italia
Fonts 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
3
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.
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.

Style sheets
4
Italia
Italia
Italia
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.

Style Sheet
The Font I could use on each card (Aharoni)
The Font I could use on each card (Calibri Body)
The Font I could use on each card (Comic Sans MS)
The Font I could use on each card (Baskerville Old Face)
The Font I could use on each card (Andalus)
ColourSchemeforcards
Famous ItalianLandmarks to beused for the cards.
Little room for images on
the landmark shaped
cards.
The main text on the recipe cards
(Arial)

It maybe a good idea to have
dishes that relate to the certain
theme. For example, the leaning
tower of Pisa being a long shaped
recipe card with the Pizza as the
food.
Due to the lack of space as the cards will be the same
shape as the landmarks, the image quantity will be
limited, meaning one big image of a few small ones
should be considered. Also have to take into account
it does not want to look crowded and needs to be
clear for the reader.
Having Neutral colours is important as the
cards are intended to apply for a mass
market and not a specific demographic.
Having Arial as the main font for the
ingredients and method is important as it is
clear and easy to read.
Plain colours will be used as it does not
want to be too bright as it might come
across as more of a younger product.
Choosing the title font is important as this is one of
the main aspects seen first by the customer. This
will remain the same throughout each card to
keep consistency.

Flat plans
7Creative 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
Ingredient
s:
Key
Information:
Serves –
Cooking time –
Preparation time
- *A different image of the dish would
be displayed here
Method:

Flat plans
Vegetarian Lasagne
Ingredients:
Method:
Key Information:
Serves –
Preparation time –
Cooking time -
shaped recipe card.

Flat Plans
This is just an example of how the card templates
will be made, the final ones will be done through
Adobe Photoshop and an accurate shape.
From the design stage to the composition. Now it
is important where everything is placed on the
card.

Each Card will be a
different landmark
meaning a different
composition will have
to be looked upon.
In this example, the main
image would be located in
the middle of the card.
The title for each
recipe card will be
found at the top. This
will be in the same
font and size
throughout. Above
the recipe title will be
the name of the
cards
Ingredients for the
recipe card will be
found before the
image and set out
so it is clear to
read.
The Method on how
to cook to recipe will
be found at the
bottom of this and
underneath the
image.
The font chosen for the
text will also be the same
in each of the 8 cards
made. This will be to show
how the business keeps to
its standards of high
quality and to portray
professionalism in
consistency

Three-Herb Cherry Tomato Pizza
The Taste of Italy
1¼ cups marinara sauce
1 par-baked Gluten-Free Pizza Crust
8 oz. fresh mozzarella, sliced
1½ cups halved cherry tomatoes
¼ cup fresh chopped parsley
¼ cup chopped fresh basil
¼ cup chopped chives
1. Preheat oven to 425°F.
2. Spread marinara sauce over par-baked
crust. Top with fresh mozzarella and cherry
tomatoes.
3. Bake 5 to 7 minutes, or until cheese is
bubbly. Remove from oven, and top with
parsley, basil, and chives.
4. First Let it cool down for 5 minuets. then
you can eat
The Food needed for
the recipe will be
found underneath
the title of the food
and just above the
image on each of the
eight cards made.
Here the food section
will be split. One side
of the area will be the
actual image with a
small section providing
further information
about the food.
The background of the
cards will change in
colour but not
dramatically. The
neutral colours need to
be kept in order to
keep all of the target
market.
The Italian colours will be used
throughout the cards. The use
of the dark green in the title,
the bright red ingredients and
the white border as well as the
nutritional information found
on the right of the image.
The font will change through
each of the cards, however
the size will main the same.
The title of ‘The Taste of
Italy’ will also feature in
each of the eight cards
made. This will remain in the
same Colour, size and font
to show a sign of
consistency.
The shape of the cards will
depend on the chosen
landmark, they will be
chosen first and edited on
adobe Photoshop.

The Taste of Italy
Three-Herb Cherry Tomato
Pizza
1¼ cups marinara sauce
1 par-baked Gluten-Free Pizza
Crust
8 oz. fresh mozzarella, sliced
1½ cups halved cherry
tomatoes
¼ cup fresh chopped parsley
¼ cup chopped fresh basil
¼ cup chopped chives
1. Preheat oven to 425°F.
2. Spread marinara sauce over
par-baked crust. Top with fresh
mozzarella and cherry tomatoes.
3. Bake 5 to 7 minutes, or until
cheese is bubbly. Remove from
oven, and top with parsley, basil,
and chives.
When the image has been
imported into Photoshop, the
outline of the shape will be
made and copied into a
Microsoft Word document.
From this the appropriate
information will be added onto
it.
All of the cards will be different
sizes so it is important to keep
the vegetarian society logo in
the same area (The bottom right
of each card design)
Not all of the cards will be
identical as the work load will
be split. However, the text, font
and colours will
be the same as well as
The style in writing and
The presentation in
general.
All of the cards will be
made through the same
formula. That of taken
off the internet
(Sourced where from)
then imported so it can
be adjusted or cropped.
The templates will be
created the same way,
however the layer will
be covered with a
neutral shade, then a
screen shot into a word
document for further
development.

Flat plans
Mini Vegetarian Pizzas
*A different image of the dish
would be displayed here
Ingredients:
Method:
Nutritional Values:
Serves –
Cooking time -
shaped recipe card.

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

Recipes
Mozzarella skewers (The best ever Italian cookbook by Whiteman, Wright & Boggiano)
15

Recipes
Herb Gnocchi with Mushroom sauce
http://www.foodnetwork.co.uk/recipes/herb-gnocchi-
with-mushroom-sauce.html
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
16
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
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

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 purée 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)

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
18

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)

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.

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
22
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 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.

Final flat plan
Mini Vegetarian Pizzas
Ingredients:
Method:
Nutritional Values:
Serves –
Cooking time -
*A different image of
the dish would be
displayed here
with the below colour overlay
shaped recipe card.

Test card
Tagliatelle with vegetable ragu
Ingredients:
Nutritional Values:
Serves – 5
Preparation time – 10 mins
Cooking time – 40 mins
*A different image of
the dish would be
displayed here
2 carrots, diced
250g diced vegetables, such as courgettes, peppers and
mushrooms
50g red lentils
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).
with the below colour overlay
shaped recipe card.

AS Media Studies 2009 25
Tagliatelle with vegetable
ragu
Ingredients:
2 carrots, diced
50g red lentils
Test card

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).
Nutritional Values:
Serves – 5
Test card

Tagliatelle with vegetable
ragu
Ingredients:
2 carrots, diced
50g red lentils
Test card

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).
Nutritional Values:
Serves – 5
Test card
Due to the shapes of the recipe cards, the layout
will not be consistent throughout the 8 recipe
cards. However, things such as the vegetarian
society logo will always be placed in the right
hand corner, but other elements of the layout
won’t be positioned the same.

Recipe cards task 7 pro forma

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Recipe cards task 7 pro forma