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Recipe Card Design

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Style Sheets

AMERICA- NEW YORK

CHINA- SHANGHAI

INDIA -MUMBAI

ITALY –ROME

ENGLAND-LONDON

SCOTLAND-EDINBURGH

AUSTRALIA-SYDNEY

FRANCE- PARIS

These are the colours that will represent each city on each card. They mainly follow the flag of the country the city is in but we have tweaked certain colour schemes of the flag to create a range of colours and so each card has individual colours so you can tell them apart.

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Style Sheets

These silhouettes, of famous landmarks, are going to be put at the top of our card to represent the city that the recipe on the card is from. We have chosen famous silhouettes so our audience can recognize them efficiently.

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Style Sheets

Some fonts that we have found and considering of using are…

The the fonts above are all individual but they are fun and modern which is a style that we are aiming for. They are easy to read yet they are fancy and formative. They give more detail than just a font like Comic Sans or Ariel.

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Flat Plan 1

Front Back

The silhouette will be black and the rest of the page will be a different colour. Layout will be simple. (Colours/fonts not included)

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Flat Plan 2

Front Back

PARISImage

Small paragraph about food from France.

Prep, cook time, vegan

The text will be on a graphic of lined paper then fancy small handwriting to look like a love note.

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This flat plan will be very girly for Paris and look very innocent, using pinks and nudes in the colour scheme. We will use graphics to look like it has been hand written.

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Flat Plan 3

Front Back

This layout is similar to rest but includes a website link, timings and serving information which is what is listed on the vegetarian society brief to include. The silhouettes will be the same colour as the background.

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LondonIN

GRE

DIE

NTS

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Method

Tips Tips Tips

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This design will be a horizontal card. It will have graphics of landmarks of London on as well as images of the food. We have put images on the back to demonstrate the food visually to or target audience.

Front

Back

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RecipesLondon (UK): Quorn Sausage and Garlic Mash and Onion Gravy

Ingredients•1-2 packs Quorn sausages - any flavor. •700g potatoes peeled and cut•1 garlic clove•Freshly ground black pepper •1 tsp vegetable oil•2 tsp butter•1 onion, finely chopped•1 tbsp soft brown sugar•6 tbsp red wine•300ml vegetable stock made with 1/2 vegetable stock cube

Method1. Cook potatoes in large pan of boiling salted water

roughly 20 minutes.2. Meanwhile, to make the gravy, heat the oil and

butter together in a small saucepan, then add the onions and cook until soft and beginning to turn brown. Stir in the sugar and leave to caramelise for 2-3 minutes. Pour in the wine and cook for a minute. Stir in most of the stock, reserving two tablespoons. Mix the reserved stock with the corn flour, add this to the wine sauce and bring back to a gentle simmer, stirring until thickened.

3. Mash the potato with the garlic, season well and stir until smooth and creamy. Season to taste with salt and freshly ground black pepper.

4. Grill the Quorn sausages following back of pack cooking instructions. Serve the sausages and mash on a plate and pour over the rich onion gravy

http://www.quorn.co.uk/recipes/sausages-garlic-mash-onion-gravy/

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RecipesShanghai (China): Vegetable Lo Chow Mein

Ingredients•Package noodles•2 tablespoons canola oil•2 teaspoons chopped garlic•1 teaspoon chopped ginger•1 (16-ounce) bag frozen stir-fry vegetables•1/4 cup low-sodium soy sauce•2 scallions, finely sliced•1 teaspoon sugar•1/4 teaspoon kosher salt•1 tablespoon sesame oil

Method1. Cook the noodles according to package directions.

Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds.

2. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes.

3. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed.

4. Turn off the heat, add the sesame oil and stir. 5. Transfer to platter and serve immediately.

http://www.foodnetwork.com/recipes/sandra-lee/vegetable-lo-mein-recipe.html

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RecipesMumbai (India): Rajma (Red Kidney Bean Curry)

Ingredients•2 cans red kidney beans•2 tbsps vegetable/sunflower cooking oil•1 tsp cumin seeds•2 medium-sized onions chopped fine•2 piece of ginger•6 cloves of garlic minced•2 large tomatoes chopped into• 1" cubes•2 fresh green chilies chopped fine•2 tsps coriander powder•1 tsp cumin powder•1 tsp masala •1/4 turmeric powder •Pinch of salt

Method1. Heat the oil in a deep pan and add the cumin seeds.

When they stop sizzling, add the onion and fry till soft.

2. Add the ginger and garlic and fry for 2 minutes. Then add the green chilies, tomatoes, coriander, cumin, turmeric and masala powders and fry till the oil separates from the masala.

3. Add the red kidney beans, 3 cups of warm water and salt and cook until the beans are soft. (aprox 10 mins)

4. Mash some of the beans roughly to thicken the sauce.

5. Garnish and serve piping hot with boiled rice.

http://indianfood.about.com/od/vegetarianrecipes/r/rajma.htm

RecipesRome (Italy): Spring Pasta With Blistered Cherry TomatoesIngredients•1/4 pounds broccolini•1 garlic clove (sliced)•2 ¼ tablespoons extra virgin olive oil•sea salt and freshly ground black pepper•2 pounds yellow and red cherry tomatoes•6 scallions, white and tender green parts only, cut into 1-inch lengths•1 bunch asparagus, cut into 1 and a 1/2 inch•1 pound mafaldine or other curly noodles•2 tablespoons unsalted butter•large pinch of crushed red pepper•1/4 cup chopped flat leaf parsley•1/2 cup shaved ricotta salata cheese, for garnish

Method1. In a bowl, toss the broccolini and garlic with 1/4 cup of the

olive oil and season with sea salt and pepper; spread on a rimmed baking sheet.

2. In another bowl, toss the tomatoes with the remaining 2 tablespoons of olive oil, 1/2 tablespoon of sea salt and 1 teaspoon of pepper and spread on a rimmed baking sheet.

3. Roast the vegetables for about 25 minutes, until the broccolini is tender and charred in spots and the tomatoes are very juicy but not broken down.

4. Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, 1 minute. Using a slotted spoon, transfer the scallions to a bowl. Add the asparagus to the pot and cook until just crisp-tender, about 2 minutes.

5. Using a slotted spoon, transfer the asparagus to the bowl. Add the pasta to the boiling water and cook until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

6. Return the pasta to the pot. Add the roasted broccolini, scallions, asparagus, butter, crushed red pepper and half of the parsley.

7. Add the reserved pasta water and cook until the pasta is al dente. Gently fold in the roasted tomatoes and any juices and season with sea salt and pepper.

8. Garnish with the shaved cheese and the remaining parsley and serve right away.

http://www.foodrepublic.com/2013/04/17/spring-pasta-blistered-cherry-tomatoes-recipe

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RecipesEdinburgh (Scotland): Vegetarian Haggis

Ingredients•1 tablespoon vegetable oil•1 medium onion, finely chopped•1 small carrot, finely chopped•5 fresh mushrooms, finely chopped•250ml vegetable stock•5 tablespoons dried red lentils•2 tablespoons canned kidney beans•3 tablespoons finely ground peanuts•2 tablespoons finely ground hazelnuts•1 tablespoon soy sauce•1 tablespoon lemon juice•1 1/2 teaspoons dried thyme•1 teaspoon dried rosemary•1 pinch ground cayenne pepper•1 1/2 teaspoons mixed spice•1 egg, beaten•250g steel cut oats

Method1. Heat the vegetable oil in a saucepan over medium

heat and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms and continue cooking for 5 minutes.

2. Stir in the stock, lentils, kidney beans, peanuts, hazelnuts, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to the boil, reduce heat to low and simmer 10 minutes. Stir in oats, cover and simmer 20 minutes.

3. Preheat oven to 190 C / Gas mark 5. Lightly grease a 23x13cm loaf tin.

4. Stir the egg into the saucepan. Transfer the mixture to the prepared loaf tin. Bake 30 minutes until firm.

http://allrecipes.co.uk/recipe/5056/vegetarian-haggis.aspx

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RecipesSydney (Australia): BBQ Quorn Skewers

Ingredients• 12-16 bamboo skewers, soaked in

water• 1 1/2-2 cups rice• 800g large green king prawns,

peeled and deveined, tails intact• 1/4 cup each MAGGI Sweet Chili

Sauce and MAGGI Chili & Garlic Sauce

• 1/4 cup soy sauce1 red capsicum, deseeded and cut into chunks

• 2 zucchini, cut into chunks• 6-8 button mushrooms, halved• 1/2 cup canned pineapple pieces in

natural juice, drained• 16 cherry tomatoes

Method1. Cook rice according to packet instructions. Preheat

barbecue grill plate to medium-high heat. 2. Rinse prawns and place in a bowl with sauces. Set

aside for 10-15 minutes to marinate. 3. Alternately thread capsicum, zucchini, mushrooms,

pineapple and tomatoes onto skewers. 4. Thread prawns onto separate skewers, fitting 3-4

prawns on each skewer. 5. Place vegetable skewers on grill plate and cook for 3-

5 minutes, turning occasionally. Add prawn skewers and cook for a further 3-5 minutes, turning occasionally. Serve with rice.

http://www.ausport.gov.au/ais/nutrition/recipes/survival_around_the_world/pacific/prawn__and__vegetable_skewers

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RecipesNew York (America): Homemade Black Bean Burgers

Ingredients•1 (15-ounce) can no-salt-added black beans, rinsed and drained•1 egg•1/2 yellow onion, chopped•1 cup whole wheat bread crumbs•1 teaspoon dried oregano•1 teaspoon dried basil•1/2 teaspoon garlic powder or granules•Salt and pepper to taste•Hot sauce to taste•1 tablespoon extra-virgin olive or canola oil•6 whole wheat hamburger buns•6 green leaf lettuce leaves•2 tomatoes, sliced•1/2 small red onion, thinly sliced

Method1. Put beans in a large bowl and mash well with a fork.

Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce.

2. Mix well to combine then shape into 6 patties.3. Heat oil in a large skillet over medium heat. Arrange

patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total.

4. Transfer to buns, top with lettuce, tomatoes and red onions and serve.

http://allrecipes.co.uk/recipe/1649/homemade-black-bean-burgers.aspx?o_is=Hub_TopRecipe_1

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RecipesParis (France): Black Pepper Crepes with Goat Cheese and Tomatoes

Ingredients•1 cup milk•1 egg•1/2 cup flour•1/2 tsp canola oil•1 tsp freshly ground pepper•1/2 tsp salt•8 tsps unsalted butter•4 plum tomatoes (thinly sliced)•4 ozs goat cheese

Method1. In a blender, combine the milk, egg, flour, oil, the 1

tsp pepper and the 1/2 tsp salt and blend until smooth. Refrigerate for 2 to 8 hours.

2. In a crepe pan over medium heat, melt 1 tsp of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 tsp of the batter into the center, tilting the pan to spread the batter to the edges.

3. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover.

4. Repeat to make 8 crepes. Position a rack 6 inches from the broiler and preheat..

5. On a clean work surface, lay a crepe flat. Put one-eighth of the tomato slices on the crepe and top with one-eighth of the cheese. Season with salt and pepper. Fold the crepe into quarters and transfer to the prepared baking sheet.

6. Repeat with the remaining crepes and filling. Broil until the crepes are golden brown, 3 to 5 minutes.http://www.yummly.com/recipe/Black-Pepper-Crepes-with-Goat-Cheese-and-Tomatoes-456285?

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Test Card

Front Back

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Test Card

Front Back

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Test Card

Front Back

I also printed out one design and stuck it together to show how the die cute on the card would work.