Style Sheet of Ideas

Katie Torpey

Mood Board of Theme

Summer Pictures

Mood Board of Theme

Summer Food

Colour Scheme

Fonts – Main Titles

I have decided to chose these fonts because they are big and bold and they will stand out to the audience. I also think that these main fonts fit in well with the theme of summer this is because they are very happy fonts and also make the recipe cards look fun and this will attract audiences to make the recipes I think when looking at the recipe cards the font is the thing that attracts attention so it is important that the font stands out so I have decided to chose a range of different bold and happy fonts that fit in well with my theme. I think using bold fonts that look fascinating and attention-grabbing.

Using serif font for the title of my recipe card will mean that my font is flicked as it also looks creative and more imaginative towards the recipe card.

Fonts – Text on the Recipe Card

I have decided to chose these fonts for the text on the recipe cards as they are all very simple and easy to read this will have an advantage on the recipe cards as the audience will know how to read the recipe cards. I think using a sans serif font for the main body of the text will be more understanding for the target audience as they will be able to read the text on the recipe cards. I will also have my font at a reasonable size so that my target audience will be able to read instead of them having to squint and look closely at the recipe card I want my text to be a suitable size so that they can read the font from a distance when making the recipe.

Adobe Gothic Std B

Franklin Gothic Book

Tahoma

Arial

Cambria

Flat Plans and Layout – Idea 1Front of card Back of card

Name of Dish

Picture of dish

Images of Summer

Pattern Design

Branding Strip and Logo of Vegetarian Society

Image of final dish

Ingredients Process/ Method

Extra information including

-Website for more recipes- Nutritional information - How many it serves- How long it takes to cook/make - Suitable for vegetarians.

Name of dish

Images

Flat Plans and Layout – Idea 2

Name of

Dish

Picture of dish

Branding Strip and Logo of Vegetarian Society

Summer Images

Name of dish

Time to makeTime to cook

How many it serves Extra tips for recipe

Website

Ingredients

Process/Method

Patterned design

Description of Dish

Summer Images

My Chosen Recipes – Savoury

Veggie Pasta Salad

Serves 8Preparation time 30 minutes Cooking time 15 minutes

Ingredients 2 broccoli, cut up into small florets75g frozen peas75g frozen sweet corn50g mange-tout, topped, tailed and cut lengthways400g penne pasta150-250g soy mayonnaise, to taste3 tablespoons reduced fat soured cream1 tablespoon mustard1 teaspoon grated lemon zest1 tablespoon 'season all' seasoningsalt to taste2 carrots, shredded6 spring onions, chopped finely

Preparation Method 1.Half-fill a small saucepan with water, bring to the boil and add broccoli florets. After 4 minutes add frozen peas and sweet corn then add mange-tout. Allow to boil for a further 4 minutes, strain and refresh under cold running water.

2.Boil pasta in plenty salted water until "al dente".

3.In a large bowl mix mayonnaise, soured cream, mustard, lemon zest, seasoning and salt.

4.Combine all remaining ingredients and mix together well. Refrigerate for an hour before serving.

Tomato & Mushroom Pancakes

Serves 2Preparation time 5 Minutes Cooking time 30 minutesCan be vegan

Ingredients

140g white self-raising flour 1 teaspoon soya flour 400ml soya milk vegetable oil , for frying 2 tablespoons vegetable oil 250g button mushrooms 250g cherry tomatoes , halved 2 tablespoon soya cream or soya milk large handful pine nuts snipped chives , to serve

Preparation Method

1.Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.

2.Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tablespoon of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.

3.For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.

My Chosen Recipes - Desserts

Raspberry Sorbet

Serves 2-4Preparation time 10 minutes plus Freezing timeCooking time 10 minutes

Ingredients 100 g caster sugar 200 ml water 2 teaspoon glucose syrup 500 g raspberries, (fresh or frozen) squeeze of lemon juice

Preparation Method 1. Put the sugar, 100ml of the water and the glucose in a saucepan. Dissolve the sugar over medium heat without stirring. Bring to the boil and simmer briskly for 5-7 minutes until the bubbles thicken and become syrupy. Remove from the heat, pour into a bowl and leave to cool.

2. Put the raspberries in another pan. Squeeze some lemon juice over them and simmer over low heat for a minute or two until soft.

3. Put the raspberries in a blender and purée until smooth.

4. Push the purée through a fine sieve to remove all the seeds.

5. Add the cooled syrup and remaining water to the purée and whisk together.

6. Pour the mixture into an ice cream maker. Process for about 20 minutes according to the manufacturer's instructions, then freeze.

Lemon Jelly Cheesecake

Serves 10Preparation time 20 minutes Chill Time 3 hours

Ingredients

100 g digestive biscuit crumbs50 g butter, melted1 lemon jelly200 ml boiling water1 small lemon, rind and juice300 g Philadelphia Original150 ml whipping creamfresh fruit to decorate

Preparation Method 1. Stir the biscuit crumbs into the melted butter and press into the base of a 20 cm spring form tin.

2.Dissolve the jelly in the boiling water, add the lemon rind and juice and cool until the point of setting. Gradually whisk the cooled jelly into the Philadelphia.

3. Whip the cream until it just holds its shape and gently fold into the Philadelphia mixture. Pour over the crumb base and chill for 2-3 hours until set. Decorate with fresh fruit before serving.

TIP- Serve with ice-cream