1. Recipe Card
Task 7
Patrick Gouldsbrough
1Creative Media Production 2013

2. Style sheets
2
Creative Media Production 2013
Italia
Itali
a
Italia
Fonts 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

3. Style sheets
3
Creative Media Production 2013
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.
Italia
Italia
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.

4. Style sheets
4
Italia
Italia
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.

5. Flat plans
5Creative 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:

6. Flat plans
6Creative Media Production 2013Front Back
Vegetarian
LasagneIngredient
s:
Method:
Key
Information:
Serves –
Preparation time
–
Cooking time -
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.

7. Flat plans
7Creative Media Production 2013Front Back
Mini Vegetarian Pizzas
*A different image of the dish
would be displayed here
Ingredients:
Method:
Nutritional Values:
Serves –
Preparation time –
Cooking time -
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.

8. Recipes
Tomato and Basil Bruschetta (http://www.jamieoliver.com/recipes/bread-recipes/bruschetta-with-tomato-and-basil)
Ingredients
2 handfuls nice mixed ripe tomatoes
1 small bunch fresh basil, leaves picked
sea salt
freshly ground black pepper
olive oil
good-quality white wine or herb vinegar
Method
A 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.
8Creative Media Production 2013

9. Recipes
Mozzarella skewers (The best ever Italian cookbook by Whiteman, Wright & Boggiano)
9

10. Recipes
Herb Gnocchi with Mushroom sauce
http://www.foodnetwork.co.uk/recipes/herb-gnocchi-
with-mushroom-sauce.html
Ingredients
For the herbed gnocchi:
750g potatoes, about 2 large potatoes or 4 small potatoes
110g plain flour, plus more if needed, plus more for dusting
60g Parmesan cheese, grated, plus more for garnish
2 egg yolks
1/4 tsp ground nutmeg
2 tbsps finely chopped thyme leaves
1 tsp salt
1/4 tsp freshly ground black pepper
For the mushroom sauce:
35g unsalted butter
470g cremini mushrooms, sliced
120ml white wine
120ml double cream
2 tbsps chopped fresh parsley leaves, for garnish
10
Method
Herbed 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

11. Recipes
Tagliatelle with vegetable ragu
http://www.bbcgoodfood.com/recipes/1898644
/tagliatelle-with-vegetable-ragu
Ingredients
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato purée and balsamic vinegar
250g diced vegetables, such as courgettes, peppers and mushrooms
50g red lentils
2 x 400g cans chopped tomatoes with basil
250g tagliatelle (or your favourite pasta)
2 tbsp shaved parmesan (optional)
Creative Media Production 2013

12. Recipes
Vegan Lasagne
http://allrecipes.com/recipe/vegan-lasagna-i/
Ingredients
2 tablespoons olive oil
1 1/2 cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained
12

13. Recipes
Summer Panettone Cake
http://www.jamieoliver.com/recipes/fruit-recipes/summer-panettone-cake
Ingredients
1 vanilla pod
900 ml double cream
zest of 1 lemon
4 tablespoons golden caster sugar
100 g flaked almonds
1 kg panettone
4 tablespoons vin santo or sherry
2 tablespoons elderflower cordial
2 punnets strawberries, hulled and sliced
1 punnet raspberries
100 g good-quality dark chocolate (70% cocoa solids)
13Creative Media Production 2013

14. Recipes
Espresso Granita Affogato (Vegan friendly)
http://www.yummly.com/recipe/external/Espresso-Granita-Affogato-510470
Ingredients
1 cup hot espresso or strongly-brewed coffee
2 tablespoons sugar
Method
1. 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.
14Creative Media Production 2013

15. Recipes
15Creative Media Production 2013
Tiramisu
Serves – 6-8
Preparation – 15 – 20 minutes
(no cooking required, but chill
over night)
The best ever Italian
cookbook by Whiteman,
Wright & Boggiano

16. Final style sheet
16
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 scheme
This 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.

17. Final flat plan
17Creative Media Production 2013Front Back
Mini Vegetarian Pizzas
Ingredients:
Method:
Nutritional Values:
Serves –
Preparation time –
Cooking time -
*A different image of
the dish would be
displayed here
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.

18. Test card
18Creative Media Production 2013Front Back
Tagliatelle with vegetable ragu
Ingredients:
Nutritional Values:
Serves – 5
Preparation time – 10 mins
Cooking time – 40 mins
*A different image of
the dish would be
displayed here
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato purée and balsamic vinegar
250g diced vegetables, such as courgettes, peppers and
mushrooms
50g red lentils
2 x 400g cans chopped tomatoes with basil
250g 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.