Easy Cheesy Eggy Bread - Prototype 2

I chose to use hand drawn imagery and 1 photograph of the final outcome. The children will be able to colour in the hand drawn images. I got rid of the other photos as I thought that it would look better with just an instruction page with some hand drawn images. I chose for this to be simple as I want the children to add all the colour on the page by colouring in the images. So I would also provide a pack of crayons with this book.

 

Prototypes

Cover, Spine & Reverse

 

The art style that I was trying to go for was to keep it very simple and colourful, as I want this book to promote fun cooking I think that having the fun colours on the front and back would make parents pick this up to buy for their children and with the different coloured type.

The type again I want it to be fun and mainly readable for the children, the style I want it to be different on each page so that it makes things different and not all the same, that is why for each part of the title I have used different types.

I hope this style does aim towards children 8+ with the slightly detailed images but fun looking colours and type.

At this point I think that I need to add some doodles and also add more to the reverse, included information about what’s in the book.
 

 

Rough colour idea of the two pages spreads

Fancy Fruity Chocolate Bites

The art style that I was trying to incorporate into this double page spread was simple and clean and fancy. I would like to add more hand rendered images either of characters or cooking doodles so that the children will find it fun.
For the title I want to make it fun that is why I used two different types, the rest of the type is simple and plains so that it is readable.
I hope this style does aim towards children 8+ with the slightly detailed images but fun looking colours and type.
For this spread I feel that I can make it fun by adding some doodles and possibly pull out games.  I will not look to change the instructions part as I want it to be straight forward so that it easily read by both child and adult. + add pull outs to show where the ingredients came from!!!!

 

Easy Cheesy Eggy Bread

The art style that I was going for here was simple and bright. But I think that this spread may be too simple as it has a lot of empty space which I could fill with hand rendered images of fun characters.
I used the same type that I had used for my first example because I really think it works with the images. Again the rest of the type is simple so that it’s readable.
I hope this style does aim towards children 8+ with the slightly detailed images but fun looking colours and type.
I have a lot to improve on at the moment for this spread, because at the moment it is very boring so in order to make it fun for the children I may add some doodles and possibly pull out games.
+ add pull outs to show where the ingredients came from!!!!

 

Research

Cultural food

Indian Sweets – Jalebi

 

Putting this recipe in the children’s cook book could give a cultural twist to the book.

A Jalebi is a sweet very popular in Asia; these sweets are made for occasions such as wedding and parties but can be made whenever. They are normally served warm so that you can get the full flavour; it is a sweet sugary treat.  They are made by deep frying the mixture, the recipe is:

Ingredients:

• 2 cups self-raising flour
• 1/2 tsp baking powder
• 1 cup yogurt
• Vegetable/canola/sunflower cooking oil for deep frying
• 1 cup sugar
• Few strands saffron
• 1/4 tsp cardamom powder
• 2 drops orange food colour
• 2 tbsps rose water

Preparation:

• Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
• Pour batter into a ketchup dispensing bottle.
• To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.
• Turn off fire, add the saffron strands and cardamom and stir well.
• Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
• Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
• Fry till light golden and then remove and put directly into the sugar syrup.
• Allow to soak for 2-3 minutes and then remove.
• Serve warm.

 

  http://indianfood.about.com/od/specialoccassionrecipes/r/jalebi.htm

 

 

 

Rough Colour Designs

- Need to add type (think of a title)

- Needs to be more colourful and fun

 - Needs to be more colourful and fun

Early Ideas

 

 

Below are a few early sketch's of page layouts and designs

 

 

 

Possible second recipes

Recipe title:

Chocolate Covered Marshmallows (approx. 20 servings (depending on how many marshmallows))

Ingredients:
• A bag of Marshmallows
• 100g of chocolate (white/milk/dark chocolate)
• 4 Strawberries’ (or any fruit you fancy)
• Lollipop sticks

Method:

N.B. *Adult Alert* - means the grown up/supervisor needs to help here..

1. Cut the strawberries up into small pieces *Adult Alert*
2. Place as each marshmallow on to a lollipop stick
3. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch. *Adult Alert*
3. Dip the marshmallows in chocolate.
4. Then sprinkle on the strawberries
5. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving. *Adult Alert*
 

Recipe title:

Chocolate fruity bites (approx. 20 servings)

Ingredients:

• 200g of chocolate (white/milk/dark chocolate)

• 10/15 Strawberries’ (or any fruit you fancy)
 

Method:

N.B. *Adult Alert* - means the grown up/supervisor needs to help here..

1. Cut the strawberries up into small pieces *Adult Alert*
2. Line the cake tin/bowl with grease paper/baking paper
3. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch. *Adult Alert*
4. Pour the chocolate in a cake tin/ bowl
5. Then sprinkle on the strawberries in and mix
6. Place the cake tin/bowl into the fridge and let it set (approx. 30/40 mins)
7. Once the chocolate is hard take it out of the tin/bowl and break the chocolate into pieces and place in a bowl and serve. *Adult Alert*

Easy Cheesy Eggy Bread - Recipe

Recipe title:

Easy Cheesy Eggy Bread (Serves 1)

Introduction/background to the recipe:

Our aim at the Pump House Environment Centre is to use produce that has minimal impact on the environment and that offers a fair wage to producers; therefore all food and drinks we sell are either locally sourced, organic or Fair Trade.

• Our bread is baked locally at Ombersley Bakery and is made with locally milled flour.
• Our cheese is organic and is made by local cheese producers – Ansteys of Worcester.
• The eggs we use are free range; bought at our local farm shop supplied by a Worcestershire farm.
• We do not have the means to produce our own butter; we do however use a local producer in Gloucestershire.
• Our chives are grown in our very own Pump House vegetable garden!

Food Miles in this Recipe:

• Chives – Our own Garden – 0 Miles
• Eggs – Blue Ridge Farm, Worcestershire- 20.2 Miles
• Bread – Ombersley Bakery - 5.5 Miles
• Cheese– Ansteys, Kempsey - 4.5 Miles
• Butter – Gloucester - 50.5 Miles (We’ll keep looking for a local supplier!)
Total Food Miles = 60.52 Miles
 
Ingredients:
• 1 Slice of White or Brown Bread
• 1 Large Free Range Egg
• 15g Mature Cheddar
• 1 ½ - 2 Chives
• 1 tsp Vegetable Oil or 5g Butter
 
Method:
 
N.B. *Adult Alert* - means the grown up/supervisor needs to help here..

1. Grate the mature cheddar and set aside.

2. Cut the chives into small pieces with scissors and set aside *Adult Alert*.

3. Break the egg into a bowl and whisk, add the cheese and chives then mix again.

4. Season with a pinch of salt and pepper.

5. Heat the oil or butter in a pan *Adult Alert*

6. Whilst the oil or butter is heating, pour the mixture into a shallow bowl or plate and coat both sides of the bread (remember to turn bread frequently to allow even coating of both sides of the bread).

7. Gently add the bread to the pan frying the side with the most cheese first, spreading any remainder of the mixture on the top of the bread while the underside is cooking. Cook both sides until golden brown.  

8. Serve immediately with organic onion chutney or tomato sauce and some salad leaves.