Recipe Card Design- Pro Forma

Creative Media Production 2013 1

Recipe Card Design

Chloe

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Style sheets

Creative Media Production 2013

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Style sheets


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Style sheets


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Flat plans

Creative Media Production 2013Front Back

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Flat plans


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Flat plans


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RecipesVegetable lasagne-

Ingredients:For the lasagne- 2 onions 3 cloves garlic1 carrot100 grams mushrooms1 red pepper800 grams tinned tomatoes2 tablespoons tomato paste250 ml vegetarian red wine1 tablespoon balsamic vinegar1 tablespoon sugar15 grams fresh basil (chopped)1 packet lasagne sheets300 grams spinach50 grams vegetarian parmesan cheese60 grams cheddar cheese

For the bechamel sauce-60 grams of butter3 tablespoons plain flour500ml milk250 grams ricotta cheese


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Recipes

Vegetarian bangers and mash- Ingredients: For the veggie sausage-½ small leak 40g cheese30g breadcrumbs 1 eggMixed herbs2 tbsp plain white flour

For the mash- 1 medium potato (peeled and diced)1tsp butter/marg2tbsp milk

150 ml vegetarian gravy (made from granuals)

Vegetables of your choice.


Method:Mix leek, cheese, breadcrumbs, egg and mixed herbs. Add salt and pepper to your taste.

Divide mixture into thirds and roll into 3 sausages.

Sprinkle flour onto a plate. RollThe sausages in the flour. Cook potato in lightly salted boiling water for 10 minutes.

Fry sausages for 5 minutes until crispy and brown.

Cook the vegetables of your choice according to instructions on the packet.

Drain the potato and mash with milk and butter/marg. Season to taste with salt and pepper.

Prepare the gravy and serve.

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RecipesVegetarian Shepherdess Pie-

Ingredients-1 onion, chopped 1 red or yellow pepper, chopped2 carrots, grated1 large courgette, grated400g tinned chopped tomatoes1 tbsp tomato puree Pinch of mixed herbs198g tinned sweet corn400g tinned butter beans800g mashed potatoes 150g grated Chedder cheese (optional)

Method- Saute onion and pepper in olive oil on a medium heat until onions are translucent. Stir in grated carrot and courgette, cook for a further 5 minutes. Add tinned tomatoes, puree, herbs, sweet corn and butter beans, bring to boil. Reduce the heat and leave for 10 minutes.

Place mixture into casserole dish. Top with mashed potatoes and add cheese.

Place in the oven on 180 C / Gas mark 4 for half an hour, or until browned and bubbling at the sides.


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RecipesKidney Bean Burger-

Ingredients: For the burger-1 cup of canned kidney beans½ cup rolled oats2tbsp low sodium tamari / liquid aminos / coconut aminos 1 clove garlic, minced 1 green onion, cut in half and both halves minced Shake of onion powder ½ cut baby spinach, ripped into small pieces 2-3 tbsp nutritional yeast Handful of sunflower and pumpkin seeds A few slices of tomato Optional few drops of hot sauce

Marinade-¼ cup balsamic vinegar 2tsp extra virgin olive oil1tsp minced garlic 1 tsp oregano/ basil (or instead you could use vegan bbq sauce)


Method:Drain and rinse the kidney beans. Place in large bowl and mash.

Add oats, tamari, marinade (or bbq sauce), garlic, half green onion, onion powder, spinach, nutrition yeast and seeds. Mix well.

Heat a non stick pan with a small amount of oil.

Form patties with the bean mixture and heat on the pan for a few minutes on each side until crispy and brown. If the pan gets dry add a small amount of marinade.

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Final style sheet


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Final flat plan


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Test card


Recipe Card Design- Pro Forma

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