Task 7 design 2

Recipe Card Design

1

Style Sheets

2

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.

Style Sheets

3

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.

Style Sheets

4

Some fonts that I 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 I am 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.

Style Sheets

5

This font is light and each letter is readable. Comparing it to the “Talking To The Moon” font it is not as flowing but it does stand out more.

Hashtag font rises in the middle slightly. The font looks like it has been written making it look more personal. But for my recipe cards I do not think it stands out well enough to make the cut for a font for a heading. It is far to subtle and the rise in the middle will look too different from the other fonts which will be straight.

I like how this font has some graphic to it. None of the fonts have this little bit extra to it. It makes it stand out because of the flags. The flags can represent the flags around the world linking to the theme of the recipe cards.

This font is simple, the capital sans serif font makes it stand out and it can hold any colour from black or white to red or pink. Although there is nothing out of this world with this font, it gets straight to the point.

I feel this font would be great for a city such as Mumbai because of it link to their culture and if you see art work or street signs font is usually written in a graphically curly font.

I like this font for a sub-heading, maybe for the name of what the recipe is, not for the city name. It is a simple font that is flowing.

The elongating flicks and swirls in this font makes it eye catching and different.

This font has elements from the font “Riesling” and “Talking To The Moon.” The large flicks come from Riesling while the lettering shapes connect to TTTM font. This makes it flowing but the flicks may be a bit too large.

= going to use

Flat Plan 1

6Front 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)

Flat Plan 2

7Front Back

PARIS

Image

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.

Image

Image

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.

Flat Plan 3

8Front 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.

9

LondonIN

GR

EDIE

NTS

Image

Method

Tips Tips Tips

Image

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

Recipes

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

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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/

Recipes

Shanghai (China): Vegetable Lo Chow Mein

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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

Recipes

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

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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

Recipes

Rome (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 broccoliniis 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

Recipes

Edinburgh (Scotland): Vegetarian Haggis

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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

Recipes

Sydney (Australia): BBQ Quorn Skewers

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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

Recipes

New York (America): Homemade Black Bean Burgers

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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

Recipes

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

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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?columns=4&position=33%2F78

Test Card

18Front Back

Test Card

19Front Back

Test Card

20Front Back

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