Recipe Cards Task 7!

Recipe Card Task 7

Patrick Gouldsbrough & Alan Smith

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.

Style SheetThe 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)

Colour Scheme for cards

Famous Italian Landmarks to be used 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 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

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 sauce1 par-baked Gluten-Free Pizza Crust 8 oz. fresh mozzarella, sliced1½ cups halved cherry tomatoes¼ cup fresh chopped parsley¼ cup chopped fresh basil¼ 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 sauce1 par-baked Gluten-Free Pizza Crust 8 oz. fresh mozzarella, sliced1½ cups halved cherry tomatoes¼ cup fresh chopped parsley¼ cup chopped fresh basil¼ 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 andThe 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 – 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

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

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.

AS Media Studies 2009 25


Ingredients: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)

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.



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

Test card



Ingredients: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)

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.



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

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.

Education

Recipe Cards Task 7!