I would like round recipe cards designed that will fit in our round recipe tins that are 5 inches in diameter. Once I have a template designed, I would like to be able to either summit recipes to be formatted quickly (and cost effectively) or be able to have access to the template to create the cards myself. I am happy to pay for the original design, but I anticipate having 20plus different recipes a month (and perhaps 100 to start) and need to know the most cost-effective way to do this.
I would possibly like one side of the recipe cards to have our logo on it and the other side to have the ingredients and recipe and perhaps a photo (could be a stock-photo) or our logo faded in the background (or a photo of our store or bottles lined up/etc) . For longer recipes, the back of the card may be needed as well. The ingredients that we sell in the store should be bolded and each should use the name "Olivia's" as there are many tasting rooms. For example if a recipe uses "tuscan herb" oil it should read "OLIVIA'S Tuscan Herb olive oil"
Here is an example of two recipes:
White Balsamic Italian Soda
Our fruity white balsamic vinegars make excellent Italian sodas. Simply pour a bit of balsamic into a glass and top up with sparkling water for an ultra-refreshing summer beverage. This formula can easily be scaled up for a crowd.
1 – 2 tbsp. OLIVIA'S White Balsamic Vinegar
1 cup (250ml) sparkling water, chilled
1 oz. vodka or gin
1. Pour 1-2 tbsp. of your favourite OLIVIA's white balsamic into a glass. (We prefer closer to 2 tbsp., but some may find this too strong, so pour to your taste).
2. Top up the glass with sparkling water, add desired optional ingredients and serve.
Walnut Cinnamon Buns with Lavender Frosting
Delicate walnut oil enriches the dough of these aromatic buns filled with brown sugar, chopped walnuts and sweet cinnamon. Floral lavender balsamic rounds out a tangy cream cheese frosting for good measure. Start them the night before and pop them in the oven in the morning to make any breakfast a special occasion!
1 ¾ cup warm water
1 tsp. active dry yeast
2 tbsp. granulated sugar
4 ¾ cups all-purpose flour
2 tsp. salt
½ cup OLIVIA'S Roasted French Walnut Oil
1 cup dark brown sugar
2 tbsp. cinnamon
1 cup chopped walnuts
450g cream cheese (2 packets), at room temperature
¼ cup OLIVIA'S Lavender Balsamic Vinegar
2 cups powdered sugar
1. In the bowl of a mixer with a dough hook, combine the warm water, yeast and sugar. Allow to sit for 5 minute until yeast dissolves.
2. Add the salt and a quarter of the flour. Turn the mixer on low and add the rest of the flour in intervals until the dough comes together in a shaggy mass. At this point, slowly stream in the walnut oil and mix until combined.
3. Knead the dough for about 5 minutes, until smooth, then turn the dough into a well-oiled bowl. Cover with a damp towel and leave to rise for 90 minutes, or until doubled in size.
4. Mix all of the filling ingredients together and set aside.
5. Punch down the dough when it’s ready, and pat it out into a large rectangle (no thinner than ¼ inch). Spoon the filling all over the dough, leaving a one-inch border at one long end. Carefully roll the dough up, starting at the long end, as tightly as possible. Slice into 15 equal portions.
6. Grease a 9x13 baking pan and place the buns in, pinching the bottom of each so the filling doesn’t leak out and burn. Let rise for about an hour until nicely puffed before baking at 350 degrees for 35-40 minutes until nicely browned. Alternatively, let rise slowly in the refrigerator overnight and bake them in the morning.
7. Whip the cream cheese with the balsamic vinegar, then the powdered sugar. When the buns have cooled, spread the frosting over them and serve.