College work

1. Recipe Card Design
Aby Jones and Shania Carter
1Creative Media Production 2013

2. Style sheets
2Creative Media Production 2013
Here is an example of potential fonts I
could use as my card title:
• Vegetarian Sushi
• Vegetarian Sushi
• Vegetarian Sushi
C
O
L
O
U
R
S
C
H
E
M
E
This is the font that we will beusing as
the main bodytext.
Here are the
images in
the style
that I would
like to
incorporate
in to my
own design.
They are in HD and they are
very elegant in the way that
the subject of the
photographs have been
placed.

3. Style sheets
3Creative Media Production 2013
These is the potential title fonts:
Vegetarian noodles
I think that these fonts would be good for a
body text.
SUSHI
SUSHI
SUSHI
This is the
potential colour
scheme for this
design.
I like the theme of a big
Chinese recipe and
therefore incorporated
the Chinese dragon.
On the other hand, this
picture represents the
traditionalistic Chinese
vibe.

4. Style sheets
4Creative Media Production 2013
I’d like to adopt the style used to take these photographs in to my
own design – effectively using Aperture on the food photograph
to achieve a low depth of field so it’s primarily focused on the
food. I’d like to use the style used in the model photograph to, by
taking a picture of the models whole face in good light, in front of
a blank background – easier when it comes to editing.
Here is a selection of fonts that I could use for
the title:
Vegetarian Sushi
Vegetarian Sushi
Vegetarian Sushi
I would like touse this font as the
main body text
Colour scheme

5. Flat plans
5Creative Media Production 2013Front Back

6. Flat plans
6Creative Media Production 2013Front Back

7. Flat plans
7Creative Media Production 2013Front Back

8. Recipes
Vegetable stir fry
Ingredients: 2tbs vegetable oil, 1tbs finely chopped fresh ginger, 2-3
scotch bonnet chillies seeded and chopped, 80g baby corn cut in half, 1
red pepper seeded and cut into strips, 900g pak choi, storks halved an cut
into 5mm sticks, leaves halved and seperated, 200g fresh bean sprouts,
4tbs thai fish sauce, 3tbs Chinese oyster sauce, 4 spring onions, 2tbs
chopped coriander leaves, 2tbs toasted sesame seeds.
Method:
Step 1 – heat veg oil on high heat. When oil is hot, stir in ginger and
chillies, cook until fragrant (30sec). Add corn, pepper & pak choi stalks; fry
until pepper softens (roughly 3 mins)
Step 2 – stir in pak choi leaves & bean sprouts – cook until leaves darken
(1-2mins), pour in fish & oyster sauce – sprinkle with spring onions – serve
sprinkled with coriander and sesame seeds.
8Creative Media Production 2013

9. Recipes
Vegetable Spring Rolls
Ingredients:
100g packet vermicelli noodles, 1tbs peanut oil, 3 green onions/sliced, 2 crushed garlic
cloves, 1 large carrot (pealed and grated), 1 ½ cups shredded Chinese cabbage, 227g water
chestnuts, drained/roughly chopped, 1tbs soy sauce, 1/4tbs white pepper, 2tbs cornflour, 20
frozen spring roll wrappers, vegetable oil, sweet chilli sauce.
Method:
Step 1 – preheat oven to 150degrees celsius, place noodles in large bowl, cover with boiling
water, leave 5 mins then drain. Cut noodles in to 3cm lengths with scissors.
Step 2 – heat wok over high heat, add peanut oil, add onion, garlic, carrot and cabbage. Stir-
fry 2-3 mins until soft, add noodles, chestnuts, soy and pepper – transfer to bowl – set to
cool.
Step 3 – combine cornflour with 1tbs water in small bowl. Place 1 wrapper on a board with
corner pointing towards you, brush edges with cornflour, spoon 1 tbs vegetable mixture in to
corner, fold corner over filling then roll up from corner to corner.
Step 4 – pour vegetable oil in to wok til’ 1/3 full. Heat until small piece of bread in oil sizzles,
cook spring rolls in batches, remove to wire wrack over baking tray, keep warm in oven –
reheat oil after each batch. 9Creative Media Production 2013

10. Recipes
Sushi
Ingredients:
24 or more nori sheets, 8 sushi mats, assorted vegetables (sprouts,
julienned carrots, cucumbers, bell peppers, sliced avocados, trimmed
asparagus etc.), wasabi, low-sodium soy sauce, mixed grain rice.
Method:
Step 1 – lay sushi mat so wooden sticks are positioned horizontally, place
nori sheet shiny-side down with long edge parallel to matt sticks, spread
thin layer of rice over nori, leave ½ inch border on bottom and top.
Step 2 – place your fillings (no more than 4) in a horizontal line 3 inches
above the bottom edge of nori, keep it thin so it’s easy to roll.
Step 3 – starting with the top edge of the mat, roll nori sheet towards you,
firmly compressing the roll, gently squeeze roll with mat, when done, slice
roll in to even sections. 10Creative Media Production 2013

11. Recipes
Sweet and sour quorn chicken recipe
Ingredients: A packet of quorn chunks, ½ cup of pineapple chunks (leave
some juice), ½ cup of red bell peppers cut in to ½ inch cubes, ¼ cup of
onions, chopped, ½ cup of celery/thinly sliced, 1 clove minced garlic, 1tbs
olive oil, 1tbs soy sauce, 1tbs corn/potato starch.
Method:
Step 1: stir fry onions, peppers, celery & garlic until onions become
translucent. Add quorn chicken & pineapple chunks, cook for 1 minute.
Step 2: mix starch and reserved pineapple juice – add to stir fry, stir until
thickened, serve over rice or noodles.
11Creative Media Production 2013

12. Recipes
Breaded tofu nuggets
Ingredients:
1 block extra firm tofu/pressed, 1/3 cup soya milk, 2tbs mustard, 1tbs
onion powder, 1tbs garlic powder, 1tbs dried parsley (optional), ½ tsp salt,
¼ tsp black pepper, ¾ cup bread crumbs.
Method:
Step 1 – cut tofu in to chunks, roll in to balls and press lightly.
Step 2 - whisk together soymilk, mustard and spices until smooth in a
bowl. Place bread crumbs in a separate bowl.
Step 2 – coat each piece of tofu with soymilk and mustard mixture, then
coat with breadcrumbs, fry in oil until golden brown. Serve with any
sauces/side dishes.
12Creative Media Production 2013

13. Recipes
Mango Pudding
Ingredients:
1 ripe mango (3/4 cuts in to cubes), 5g gelatin powder, 50ml fresh milk,
500g water, 70g sugar.
Method:
Step 1 – put all cubed mango in to blender without adding any water until it
becomes a puree like texture, then set aside.
Step 2 – mix jelly powder and water together (to make jelly)
Step 3 – bring them to boil at medium heat, remember to stir.
Step 4 – once boiling, add sugar & then mango until it dissolves, add fresh
milk and stir well.
Step 5 – fill up bowls (ramekins preferably) and let it cool to room temp.
Step 6 – put in refrigerator for 3hrs. Garnish the mango pudding with fresh
mango cubes.
13Creative Media Production 2013

14. Recipes
Chinese Sponge Cake with Coconut Icing
Ingredients:
For the sponge cake: 1 cup of flour, 1tsp salt, 4 eggs, ¾ cup sugar, 1tsp almond
extract, ¼ cup coconut milk.
Coconut icing: 2tb + 1tsp pineapple juice, 1tb + 2tsp corn starch, 1 cup coconut
milk, ½ cup sugar.
Method:
Step 1 – Line the bottom of a cake pan with parchment paper, prepare wok for
steaming. Place flour in medium bowl, sift in baking powder and salt – set aside.
Step 2 – in a separate bowl add sugar and eggs and beat until frothy. Stir in
almond extract.
Step 3 – gradually add flour mix to egg mix, stirring. Add coconut milk, stir until a
smooth batter. Pour batter in to a pan, cover and steam for 30mins. Cool and
remove from pan – cut cake in to squares.
Coconut icing: mix pineapple juice and corn starch – set aside. In medium sauce
pan bring coconut milk and sugar to boil – stir pineapple juice/corn starch mix, add
to saucepan. Cook for a few mins (5-10) on medium low heat to thicken, cook for
another minute then remove and use to ice the cakes.

15. Recipes
Egg Fried Rice
Ingredients: 1tbsp sunflower oil, 1tsp garlic puree, 140g chopped
fresh/frozen peppers, fresh/frozen brocolli florets, 140g cooled/cooked
rice, 1 beaten egg, light soy sauce, to drizzle.
Method:
Step 1 – heat oil in a wok/frying pan over high heat. Add garlic puree – stir
briefly. Add peppers and brocolli, stir-fry for 3mins. Tip in the rice, stir-fry
for another 3-4 mins.
Step 2 – make a well in the centre of rice, add the egg. Cook for 1 min, stir
the egg in to rice. Season to taste and spoon into serving bowls. Drizzle
with soy sauce and serve.
15Creative Media Production 2013

16. Final Style sheet
16Creative Media Production 2013
Here is an example of potential fonts I
could use as my card title:
• Vegetarian Sushi
• Vegetarian Sushi
• Vegetarian Sushi
C
O
L
O
U
R
S
C
H
E
M
E
This is the font that we will beusing as
the main bodytext.
Here are the
images in
the style
that I would
like to
incorporate
in to my
own design.
They are in HD and they are
very elegant in the way that
the subject of the
photographs have been
placed.

17. Final flat plan
17Creative Media Production 2013Front Back

18. Test card
18Creative Media Production 2013Front Back