Recipe card design pro forma

Creative Media Production 2013 1

Recipe Card Design

Richard & Robyn

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Style sheets

Creative Media Production 2013

4 key vegetarian ingredients = 4 key colours. The child & parent card will use the same colour.

Dark grey & off-white. This will make the colours less harsh (black & white would look too harsh next to the natural colours used)& will blend better with the other colours.

These colours may change depending on what the food looks like & what vegetable is used.

The colours are slightly muted, meaning they are not overly bright, which we think looks of a higher standard. We also think it makes the colours work better together.

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Style sheets


Champagne & Limousines

CHALKDUSTER

Hand-written fonts work well with the parent & child audience. The food is hand-made so it also makes sense to have a hand-written typography.

The top font titled Moon Flower could be used for the titles/subtitles, whilst the font title Daisy’s delights could be used for the main body of text. Like stated earlier, this font would work well with the child card & parent card. This also adds to the overall coherence of the cards, which is something that is important when producing cards like this.

We also looked at the two fonts above which would have worked well if the cards did not have to be coherent with one another.

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Style sheets


This very basically shows the child card & how the silhouette of the vegetable will appear at the top of the card.

We could even include a face on the vegetable, turning it into a friendly child like character.

AS Media Studies 2009 5

Style sheets

The colour of the food needs to be similar, if not the same, as the colour of the card. This will be very important on the parent card. A rough example of this would be the carrot soup, the image links with the colour of the recipe card.

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Flat plans

Creative Media Production 2013Front Back

Picture

Recipe name

Preparation details

Recipe name

Cooking time

Equipment

Ingredients

Recipe

Picture

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Flat plans


Picture

Recipe name

Preparation details

Recipe name

Cooking time

Equipment Ingredients

Recipe

Picture

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Flat plans


Title of vegetable

Title of meal

VegSoc Logo

Fun fact

Fun fact

Fun fact

Things you’ll need (a grown up)

Things you need to doPicture of food

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Flat plans


Title of vegetable

Title of meal

VegSoc Logo

Fun fact

Fun fact

Fun fact


Things you need to do

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RecipesVegetarian Stuffed Yellow Pepper

3 red, green, or yellow bell peppers 3 tablespoons olive oil 3 tablespoons cider vinegar1 1/2 teaspoons sugar1 teaspoon Herb Seasoning1 (10-ounce) bag shredded cabbage3 carrots, shredded 1 small sweet onion, diced 1 teaspoon poppy seedsGarnish: fresh basil sprigsPreparation

Cut bell peppers in half lengthwise; remove seeds.Whisk oil and next 3 ingredients in a large bowl; add cabbage and next 3 ingredients, and toss. Spoon into bell pepper halves. Garnish, if desired.


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RecipesCarrot SoupIngredients1 tbsp vegetable oil1 onion, sliced450g/1lb carrots, sliced1 tsp ground coriander1.2 litresl/2 pints vegetable stocklarge bunch fresh coriander, roughly choppedsalt and freshly ground black pepperPreparation methodHeat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.Stir in the ground coriander and season well. Cook for 1 minute.Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.


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RecipesTomato ragùEquipmentSpoonlarge tall paningredients1 x 800g/28oz can of plum tomatoes2 celery sticks2 carrots2 onions3 bay leaveshandful of basil leaves1 glass of water2 tbsp tomato puree5 tbsp olive oilsalt and freshly ground black pepperMethod:1) Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown.2)add the tomatoes, basil, bay leaves, tomato puree, water, salt and freshly ground black pepper. 3)Mix well, cover with a lid and allow to simmer on a low heat for approximately 2 hours. (Make sure you stir occasionally).


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RecipesCurried Broccoli Couscousserves 4| Hands-On Time: 15m| Total Time: 20mIngredients2 tablespoons olive oil1/4 bunch broccoli, finely chopped (1 1⁄2 cups)1 teaspoon curry powder1 cup canned chickpeas, rinsed1/3 cup golden raisinskosher salt3⁄4 cup couscousDirectionsIn a large saucepan, heat the oil over medium-high heat. Add the broccoli and cook, tossing occasionally, until tender, 2 to 3 minutes.Add the curry powder and stir to combine. Stir in the chickpeas, raisins, 1 cup water, and ½ teaspoon salt and bring to a boil.Stir in the couscous, cover, and remove from heat. Let steam 5 minutes, then fluff with a fork.


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Final style sheet


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Final flat plans (parents)


Picture

Recipe name

Preparation details

Recipe name

Cooking time

Equipment Ingredients

Recipe

Picture

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Final flat plans (kids)


Title of vegetable

Title of meal

VegSoc Logo

Fun fact

Fun fact

Fun fact


Things you need to doPicture of food

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Test card (parents)


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Test card (kids)


Recipe card design pro forma

Design

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