task 7

1. Recipe Cards
Task 7
By Craig Cassidy

2. Flat Plans

3. With this flat plan I tried to go
for a slightly stylish look, but
still tried to keep everything to
the essentials as I didn’t want
it to be the too cramped. One
criticism I have of this flat plan
after I've created it is that the
right hand side of the card
might be a little too cramped
once I have got all the relevant
information on it.

4. This is my flat plan for a design
which just fits onto one
landscape page, like my
previous design I think this one
once again will more than
likely be too cramped as I think
you will definitely need a lot of
space unless you want to put
on a limited amount of
information.

5. This is probably my favourite
flat plan as I think with the
information on it won’t be too
cramped and I just like the
overall design, but I might
need to transfer the
nutritional information onto
the first page to avoid the
second page looking too busy.

6. Style Sheets

7. Indian Style sheet
Thesse are the kind
of images that I will
aim to use for my final
card, medium to close
range shots of the food
Potential font headings,
there might be some issues
with how easy they are to
read though
Colour scheme

8. Mexican Style sheet
I want to use close
range shots for the
Mexican recipe cards,
as I feel Mexican foods
are always quite
vibrant and a mid
range shot will capture
this well.
Fonts to give it a
“traditional” Mexican
feel. Going to be used
for headers.
Colour scheme

9. For my Chinese recipe
card I want to use very
“clean” looking images,
with a very bright
aspect to them, as a lot
of people associate
China with being a very
tranquil place
Chinese Style sheet
Colour scheme
Fonts to give the card a
traditional Chinese theme

10. Recipes

11. Mexican bean burgers with lime yogurt & salsa
Ingredients
2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumbs
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve
Method
1.Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli
powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
2.Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick
baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-
30 mins until hot through.
3.While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper.
Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another
dollop of the lime yogurt and some salsa, then serve.

12. Black bean chilli
Ingredients
2 tbsp olive oil
4 garlic cloves, finely chopped
2 large onions, chopped
3 tbsp sweet pimenton (Spanish paprika ) or mild chilli powder
3 tbsp ground cumin
3 tbsp cider vinegar
2 tbsp brown sugar
2 x 400g (2 x 14oz) cans chopped tomatoes
2 x 400g (2 x 14oz) cans black beans, rinsed and drained
a few, or one, of the following to serve: crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured
cream
Method
1.In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin,
cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
2.Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

13. Spicy vegetable fajitas
Ingredients
8 Pancakes
2 tbsp olive oil
1 onion, chopped
1 small cauliflower, cut into small florets
410g can chickpeas, drained and rinsed
400g jar arrabbiata tomato sauce (we used Loyd Grossman)
3 tbsp chopped fresh coriander
150g tub low-fat natural yogurt
50g baby spinach leaves
Method
1.Heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
Alternatively, wrap in cling film and reheat in the microwave on Medium (750W) for 2-3 minutes.
2.Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened. Tip in the cauliflower florets and fry briefly until
they take on a little colour. Splash in 5 tbsp water, cover the pan and cook for 5 minutes until the cauliflower is just tender.
3.Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 minutes, then stir in the
coriander and remove from the heat.
4.Transfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put
a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be
folded into the middle and the pancakes eaten with a knife and fork.

14. Mexican Breakfast
Ingredients
olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh red or orange chillies, deseeded and finely sliced
1 large dried chilli
3 fresh bay leaves
sea salt and freshly ground black pepper
2 x 400 g tins of chopped tomatoes
2 large tomatoes, sliced
6 large eggs, preferably free-range or organic
6 tortillas
150 g Cheddar cheese, to serve
Method
1.Get a large frying pan (make sure you've got a lid to go with it) on a
high heat and add several good lugs of olive oil. Add the onion,
garlic, peppers, fresh and dried chillies, bay leaves and a good pinch
of salt and pepper. Stir and cook for 15 minutes to soften and
caramelize the veg. Pour in your tinned tomatoes and use a spoon or
potato masher to break them up a bit. Bring to the boil, then turn
down to a medium heat and cook for a further 5 minutes so the
sauce starts to reduce down.
2. When you've got a nice thick tomato stew consistency, have a
taste and add a pinch more salt and pepper if you think it needs it.
Lay your sliced tomatoes over the top of the mixture, then use a
spoon to make small wells in the tomato stew, and crack in your eggs
so they poach in the thick, delicious juices. Try to crack them in as
quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the
eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at
180ºC/350ºF/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up
as the eggs cook.
3.Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off
and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their
own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew
on top, wrap it up, and eat it right away. What a beautiful way to wake up!

15. Mexican Potato Omelette
Ingredients
2 tablespoons olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
3 garlic cloves, finely chopped
2 scallions, thinly sliced
Coarse salt and ground pepper
8 large eggs
1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
1/2 cup shredded pepper jack cheese (2 ounces)
2 tablespoons chopped cilantro
1/2 teaspoon fresh lime juice
Method
1.Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally,
until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and
pepper and cook 1 minute.
2.In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan,
and pour egg mixture over the potatoes
3.Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked
egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then
broil in the oven until set, about 2 minutes.
4In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula
around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.

16. Vegetable Enchiladas
Ingredients
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and
squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
Method
1.Make sauce: In a medium saucepan, heat oil over medium. Add 1
teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute.
Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer,
and cook until slightly thickened, 5 to 8 minutes. Season with salt and
pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese,
beans, spinach, corn, scallion whites, and remaining 1 teaspoon
cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking
dishes; set aside. Stack tortillas, and wrap in damp paper towels;
microwave on high for 1 minute. Or stack and wrap in aluminum foil,
and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping
1/3 cup of filling; roll up tightly and arrange, seam side down, in
prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly,
15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

17. Mexican Style Lasagna
Ingredients
1 cup fresh cilantro leaves
4 scallions coarsely, chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Method
1. Preheat oven to 425 degrees (375 degrees if using disposable nonstick bakeware; increase baking time to 35 - 40 minutes). In
a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit;
pulse, adding remaining spinach in batches, until coarsely chopped.
2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with
half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in
gently.
3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking
until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

18. Chilaquiles Casserole
Ingredients
1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
Method
1.Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5
minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated
through, about 3 minutes.
3.Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4.Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and
the cheese is melted, about 10 minutes more.

19. Recipes taken from:
http://www.bbcgoodfood.com/recipes/collection/mexican
http://www.jamieoliver.com/recipes/category/world/mexican
http://www.marthastewart.com/365728/mexican-and-tex-mex-vegetarian-
recipes/@center/852566/vegetarian-recipes
http://www.eatingwell.com/recipes/chilaquiles_casserole.html

20. Final
Style sheet
Flat Plan
Test Card

21. Final Style Sheet
These are
the final
Images that
I will use.
All the
images are
taken from
the actual
recipes I
will use.
Final Copy
Headings
Main Copy
Colour Scheme
I have chosen these colours as they are
colours that people associate with
Mexico so it is easy to tell what the
theme of the recipe card is straight away,
it will also compliment the recipe.
Main copy going
to be in size 14

22. Final Flat Plan