2. Style sheets
2Creative Media Production 2013
Potential fonts: This is the font we
will be using for the
main body of text on
our recipe cards.
Photographs similar to
these will be used. –
close up shots in clear
detail and in different
3. Style sheets Colour scheme:
This Colour scheme is slightly
brighter and it doesn’t all match up
and follow a strict scheme.
This is the font we will be using for the main body of
text on our recipe cards.
The text is slightly
different as it isn’t as
block and full and has a
to these will be
used. – zoomed out
shots showing more
of the plate and the
4. Style sheets Colour scheme:
This text is much
thinner than the rest
which gives it a
slightly more modern
This is the font we will be using for the main body
of text on our recipe cards.
Photographs similar to these
will be used. – zoomed out
shots and also zoomed in, to
show the food in more detail.
5. Flat plans
5Creative Media Production 2013Front Back
Health & Safety and
Image & zoomed in
British: Queen Victoria sponge
• 250 g softened unsalted butter, plus extra for
• 250 g self-raising flour, plus extra for dusting
• 250 g golden caster sugar
• 4 large free-range eggs
• zest of 1 orange
• a few drops of rosewater,
• 4 tablespoons good-quality raspberry jam
• 150 g fresh raspberries
• icing sugar, for dusting
For the crystallized rose petals:
• 1 large free-range egg white
• a handful of rose petals
• white caster sugar
For the vanilla cream:
• 150 ml Jersey double cream
• ½ a vanilla pod, split lengthways and seeds
• 2 teaspoons caster sugar
1. Preheat your oven to 190°C/375°F/gas 5. Grease two
20cm sandwich tins all over with a few knobs of butter, line
the bases with greaseproof paper, then dust lightly with
2. Beat the butter and sugar together until very light and
fluffy. Add the eggs one by one, making sure you beat
each one in well before you add the next, then fold in the
orange zest and the flour.
3. Divide the cake mix between the prepared tins. Spread it
out well with a spatula and bake for 20 to 25 minutes, or
until golden brown and risen and a skewer comes out
clean. Allow to cool slightly, then carefully turn out on to a
baking rack to cool completely.
4. Mix a few drops of rosewater into your jam, but don't go
crazy with it – it's very strong!
5. For the crystallized petals, turn the oven right down to
110°C/225°F/gas 1⁄4 and whisk the egg white to stiff
6. Use a pastry brush to coat the rose petals on both sides
with a very thin layer of the egg white, then sprinkle over
some caster sugar. Shake off the excess sugar and lay the
petals on a baking tray lined with greaseproof paper.
7. Bake for 3 to 4 minutes in the oven, until the petals are
firm to the touch.
8. Whip the cream with the vanilla seeds and sugar until you
get soft peaks. Spread the jam and then the vanilla cream
over one of the cakes and scatter the raspberries on top.
9. Place the second cake on top, dust with icing sugar and
decorate with the crystallized rose petals.
10. Serve on a beautiful cake stand to really show off your
creation, and enjoy.
Italian: Fried pizza
• 1 basic pizza dough recipe
• flour, for dusting
• vegetable oil, for frying
• 2 x 150 g buffalo mozzarella balls
• 5 teaspoons dried oregano, optional
For the tomato sauce:
• extra virgin olive oil1
• clove garlic, peeled and finely sliced
• 1 bunch fresh basil, leaves picked
• 400 g good-quality tinned plum tomatoes
• sea salt
• Freshly ground black pepper
800 g strong white bread flour
200 g fine ground semolina flour or strong white
1 level tablespoon fine sea salt
2x7 g sachets dried yeast
1 tablespoon golden caster sugar
650 ml lukewarm water
To make the dough:
1. Pile the flour and salt on to a clean surface and make an 18cm well in
the centre. Add your yeast and sugar to the lukewarm water, mix up
with a fork and leave for a few minutes, then pour into the well
2. Using a fork and a circular movement, slowly bring in the flour from the
inner edge of the well and mix into the water. It will look like thick
porridge. Continue to mix, bringing in all the flour. When the dough
comes together and becomes too hard to mix with your fork, flour your
hands and begin to pat it into a ball.
3. Knead the dough by rolling it backward and forward, using your left
hand to stretch the dough toward you and your right hand to push the
dough away from you at the same time. Repeat this for 10 minutes,
until you have a smooth, springy, soft dough.
4. Place the dough in a lightly greased bowl. Cover with a kitchen towel
or plastic wrap and let double in size for about 45 minutes.
Now for the rest:
1. Now make your tomato sauce. Heat a saucepan, add a splash of oil
and the sliced garlic and cook gently.
2. When the garlic has turned light golden, add half the basil, the
tomatoes and a few pinches of salt and pepper.
3. Cook gently for about 20 minutes, mashing the tomatoes until
smooth, then taste, season again and put to one side.
4. Preheat your grill to its highest temperature. Divide the dough into 10
pieces and press them flat on to a floured work surface.
5. Roll them out to about 0.5cm/¼ inch thick and allow them to rest for
10 minutes or so.
6. Heat a frying pan over a high heat, add about 2cm of vegetable oil
and fry each pizza for 30 seconds or so on each side.
7. Remove with tongs and place on a baking tray.
8. Once all the bases are fried, smear each one with a spoonful of the
tomato sauce and tear over some mozzarella and a leaf or two of
basil or dried oregano.
9. Drizzle with olive oil and grill until the cheese is bubbling and the
dough is light brown and cooked through.
American: NYC cheesecake
• 350 g digestive biscuits
• 120 g unsalted butter, melted, plus extra
• 900 g light or low-fat cream cheese,
• 150 g caster sugar
• 5 large eggs, preferably free-range or
• Juice of 6 limes, (approx. 125ml)
• 1 vanilla pod, halved lengthways and
seeds scraped out, or 1 tablespoon good-
quality vanilla extract
• Finely grated zest of 1 lime
For the meringue topping:
• 3 large egg whites, preferably free-range
or organic (the yolks can be used for
making scrambled eggs)
• 110 g caster sugar
• 40 g desiccated coconut
1. Preheat the oven to 160°C/310°F/gas 2½ and grease a 24cm loose-bottomed
2. Put your biscuits into a food processor and whiz until you've got really fine
crumbs, then mix in your melted butter. If you don't have a food processor, just
wrap your biscuits in a tea towel and bash them up with a rolling pin until fine.
3. Spread the biscuit mixture around the base of your greased tin, making sure you
get it right to the edges, then press it with your hands to pack it down.
4. Place the tin on a baking sheet and pop it into the fridge while you make the
5. Whiz the cream cheese in a food processor until smooth, then gradually add the
sugar. Add the eggs one at a time, mixing well after each one.
6. Pour in the lime juice and vanilla seeds or extract and whiz again until just
combined. Again, if you don't have a food processor, just do this by hand.
7. Don't worry if the mixture seems too thin – it's supposed to be like that. Tip it
over your chilled biscuit base, spread it out evenly, and bake in the oven for
around 45 to 55 minutes – you want the cheesecake to still have a slight loose
8. Remove from the oven and set aside for 15 minutes to cool slightly. Turn the
oven up to 220°C/425°F/gas 7.
9. To make the meringue topping, put your egg whites into a clean bowl and beat
until they form soft peaks – an electric whisk is quite handy here.
10. Gradually add the caster sugar and beat until thick and glossy. Finally, fold in the
11. Spoon this meringue mixture on to the middle of the cooled cheesecake and
spread it to the edges, using the back of a spoon, so it just covers the filling.
12. It should be about 2cm thick. I like to make a few ripples and peaks in the top so
it looks impressive.
13. Bake in the oven for 5 minutes, or until the meringue is starting to turn golden in
colour and is crisp to touch. Let it cool down, then place it in the fridge for a few
hours (this is important) to chill before serving.
14. Carefully remove it from the tin, transfer it to a nice platter and sprinkle over the
11Creative Media Production 2013
Chinese: Chinese noodles with
tofu & hazelnuts
• 250g packet medium egg noodle
•2 tbsp olive oil
•handful coriander, roughly chopped
•1 red chili, seeded and finely
•handful toasted hazelnuts, roughly
•349g pack silken tofu, cut into cubes
•3 tbsp Chinese yellow beans sauce
1. Drop the noodles into a pan of boiling water, cook for
4 mins, then drain.
2. Drizzle over a little oil and mix in half the coriander.
3. Heat a wok over a medium heat. Pour in the
remaining oil, then throw in the mangetout and stir-
fry for 2 mins.
4. Add the chilli and cook for 2 mins more until the
beans are just tender.
5. Tip the hazelnuts, tofu and yellow bean sauce into
the wok and stir to warm through.
6. Finally, stir in the remaining coriander, season if you
want to, and serve with the noodles.
12Creative Media Production 2013
French: DIY chocolate truffles
• 300 ml double cream
• 1 knob unsalted butter
• finely grated zest of 1 clementine
• 300 g good-quality dark
chocolate (70% cocoa solids),
broken into small pieces
• 1 pinch sea salt
• 1 handful mixed nuts, (Brazil
nuts, toasted almonds and
• 3 tablespoons cocoa powder, to
• 1 pack biscotti, to serve
1. Put the cream in a pan over a medium heat and let it heat up. You don't want it
boiling, just hot. As soon as tiny bubbles start to appear, add the knob of butter
and the clementine zest.
2. Once the butter has melted, pour this hot mixture over the chocolate pieces,
whisking as you go, so the chocolate melts nice and slowly.
3. If the mixture splits slightly, don't worry, you can bring it right by adding a splash of
4. Add a pinch of salt to the mixture; it may sound bonkers, but the smallest pinch of
salt actually makes chocolate taste even chocolatier!
5. Once completely melted and smooth, pour your melted chocolate mixture into a
nice little serving dish or bowl.
6. Pop this in the fridge for about 2 hours to set.
7. About 30 minutes before you're ready to make your truffles, pull the bowl out of
the fridge and let the chocolate warm up to room temperature.
8. Put your mixed nuts into a plastic bag and use a rolling pin to bash them up quite
finely, place in bowl, along with a separate bowl for some cocoa powder and
another for the truffle mixture.
9. Boil some water and pour in a bowl with spoons to scoop up the truffles easily.
10.You are now ready to scoop up the truffle and create the shape you are happy
with, next roll in the cocoa powder and finally in the mixed nuts.
Mexican: Sweet tamales ‘n’ chocolate
For the tamales:
• 200g fine cornmeal
• 1 heaped tablespoon plain flour
• 1 pinch sea salt
• ½ teaspoon baking powder
• 50g unsweetened desiccated coconut
• ½ pineapple (approximately 150g, peeled, core
removed, halved and finely diced)
• Zest and juice of 1 lime
For the chocolate sauce:
• 200ml single cream
•100g good quality dark chocolate (70% cocoa solids)
– broken in to small pieces
• 1 tablespoon unsalted butter – cubed
• 1 pinch sea salt
1. Soak cornhusks in a bowl of warm water, or if you’re using greaseproof
paper, cut yourself 16 pieces roughly 12x20cm.
2. In a separate bowl, mix the cornmeal, flour, salt, baking powder, sugar,
coconut and chopped pineapple.
3. Add the lime zest and juice and pour in 200ml of water to bring
everything together. Mix well, until you’ve got a thick paste.
4. Put a large pan of water on to the boil (pan should be big enough to fit a
5. Take a soaked cornhusk or piece of greaseproof paper and spoon a
heaped tablespoon of your pineapple into the middle of the husk or
paper; if the husks are thin you might have to layer two on top of each
6. Fold the sides in to cover the filling, then twist the ends and use the
string to tie them so they look like Christmas crackers.
7. Lay your prepared tamales in a large colander or steamer, making sure
they’re all in one layer and not overlapping.
8. Cover the top of the colander with tin foil and seal it tightly.
9. Put the colander on top of your pan of boiling water and steam for about
20-25 minutes. (About 5 minutes before they’re due to be ready, start
making your chocolate sauce).
10. Gently bring the cream to the boil in a pan on a medium heat. As soon
as it stares to boil take the pan off the heat and stir in chocolate pieces
until melted and combined.
11. Add the cubes of butter and a pinch of salt and stir well until the butter is
12. Open one of the tamales to check it is perfectly cooked – it should be
solid and the wrapping should peel away from it easily. Take them off the
heat and let them cool (so they’re cool enough to touch).
13. Pour on your chocolate sauce and enjoy…
Thai: Pea, feta & quinoa spring rolls with
roast tomato nam prik
• 50g quinoa
• 200g frozen petits pois
• 85g feta cheese – crumbled
• Small bunch of mint leaves – chopped
• 3 spring onions – finely chopped
• Zest and juice of 1 lemon
• 6 sheets filo pastry (270g pack)
• 1 egg – beaten
• Sunflower oil- for frying
For the Nam prik:
• 6 large tomatoes – halved
• 4 tablespoons extra-virgin olive oil
• 1 garlic clove – chopped
• ½ red chilli – chopped
• 2 teaspoons grated ginger
• ½ bunch of coriander – including stalks,
• ¼ bunch of mint leaves – roughly chopped
• 1 tablespoon of lime juice
• 1 tablespoon of tamarind paste
• 1 teaspoon palm sugar
1. Heat oven to 160c/140c fan/gas3. To make the nam prik, place
tomatoes, cut side up, on a baking sheet. Drizzle with 1 tablespoon
olive oil, season, then roast for 1 ½ - 2 hours until semi dried.
2. Remove from oven, let cool, then tip into a food processor with the
remaining ingredients and blitz to a puree.
3. Cook the quinoa in a pan of boiling salted water following the pack
instructions. -Tip in to a bowl and set aside to cool.
4. Cook the peas for 1 min in boiling water, then drain and run under
cold water for a few mins, drain thoroughly, tip in to food processor
and pulse to a chunky puree.
5. Add this to the cooled quinoa along with the feta, mint, spring
onions and lemon zest and juice.
6. Mix well to combine and season to taste, adding more lemon juice if
7. Lay a sheet of filo in front of you, keeping the remainder covered
with a damp tea towel. Cut the filo in half across the width to make
8. With one corner pointing towards you (so you are looking at the
diamond shape rather than a square), spoon 2 tablespoons of the
filling just below the centre line and shape in to a log.
9. Brush the pastry edges with egg, then fold in the 2 side corners.
Keeping your fingers on the corners, bring the bottom corner up
over the filling towards the centre, then roll up tightly towards the
10. Repeat with the remaining filo sheets. Heat about 3cm sunflower oil
in a large pan or wok and fry the spring rolls, in batches, for 2-3
mins or until golden brown.
11. Remove with a slotted spoon and drain on kitchen roll/paper.
12. Transfer the spring rolls to a plate and serve with the nam prik.
Indian: Veggie korma, mock cauliflower pilau
• 1 heaped teaspoon flaked almonds
• 2 large sweet potatoes
• olive oil1 red onion
• 2 cloves of garlic
• 1 thumb-sized piece of ginger
• 1/2 a bunch of fresh coriander (15g)
• 1/2-1 fresh red chilli, (optional)
• 1 handful of curry leaves
• 1 heaped tablespoon korma curry paste
• 1 x 400 g tin of chickpeas
• 1 large cauliflower
• 1/2-1 lemon
• 50 g feta cheese, (optional)
• 4 tablespoons fat-free natural yoghurt
1. Start by toasting the almonds in a large casserole pan until lightly
golden, then tip out and set aside.
2. Scrub the sweet potatoes clean, then cut into 4cm chunks and put
them into the pan on a medium heat with a lug of oil.
3. Fry for about 5 minutes, or until golden, while you peel the onion,
garlic and ginger, then finely slice them with the coriander stalks and
chilli (if using – it will give the sauce a real kick).
4. Add the curry leaves to the pan and stir for 1 minute, then add all the
sliced veg with the curry paste and cook for another 5 to 10 minutes,
or until the onions have softened, stirring occasionally.
5. Add the chickpeas (juice and all) with 600ml of boiling water, then
bring everything to the boil. Reduce to a simmer and cook for around
30 minutes, or until thickened.
6. Meanwhile, click off and chop the cauliflower leaves, then finely slice
the stalk and add both to the curry for the rest of the cooking time.
7. Cut the florets into even-sized chunks and pulse in a food processor
until it's the same texture and size as rice.
8. Tip it into a microwave-safe dish and cover. Steam or microwave the
cauliflower on high for 7 minutes, or until cooked through, just before
9. Add a good squeeze of lemon juice to the curry, then season to
perfection and crumble over the feta.
10. Dollop over the yoghurt and stir it through for that korma creaminess,
then sprinkle with coriander leaves and the toasted almonds.
11. Tip the cauliflower on to a nice serving platter, and dig in.
16. Final style sheet
We want the images to be easily
seen and of a high quality to
enable our audience to see the
image very clearly and make a
fast decision on whether this is
something they want. The image
is going to be a really main part
of our recipe cards as this is one
of the main things that when
conducting our survey people
has said they look for good
images and design to attract
them to a product. We will use
fairly close up images and also
use an even closer shot of the
food to show full detail. We are
then also going to have a picture
of the ingredients and
equipment laid out for another
photograph for the back of the
17. Final flat plan
17Creative Media Production 2013Front Back
Image of ingredients
List of ingredients