LO4 Final Product

 

LO2: Fonts/Graphics/HouseStyle Colours

Font Styles:

For the fonts I have chosen to use 2 main fonts. These are ACE SANS for the heading and the subheadings, and the other font is Roboto which I have used for the rest of the text on the page. I have done this to both create a separation between the headings and the rest of the text on the pages. this will not only help with the navigation of the page but it will also help with graphic design of the page and the style of the magazine overall.

Colours:

For the colour scheme I have chosen to stick with 4 different and contrasting colours. These colours will be used throughout the entire magazine this will means that I will be able to keep the simplistic look of the magazine while alsos making something that looks professional. This is key so that I can stand out against the competition and also appeal to my target audience.

Graphics:

Because of the simplistic look and style of the magazine I will be creating a small amount of graphics so that I do not overwhelm the reader with lots of fancy graphics on the page. I want the reader to see the magazine as something that they can use like a recipe book. The graphics that I will be designing will be small banners and other lines and shapes to help me split up the page.

House Style:

Throughout the magazine there will be a strong house style throughout the magazine this will make the magazine look more professional and easy to read. it will also create a recognisable brand throughout the issues of the magazine.

LO2 Annotated Visualisation Diagrams

 

LO1 Mindmap Of Ideas

 

LO4 Preparing To/Exporting Final Pages

This is the way that I have been able to export my final pages I have chosen to use a Tiff format for all of the pages this allows me to keep all of the quality in the image and provides a lossless file with all of the detail of the pages. This means that I can send the pages straight to the printer and the pages will look like they will in the magazine.

Folder Structure:

 

LO4 Client And Group Feedback

 

Conclusion:

From the feedback I will be able to improve both the look and the style of the magazine as well as incorporating what people think of the magazine. i will then edit and change the various parts of the magazine so that the magazine will appeal to more of my target audience.

Strengths:

One of the main strengths was that the magazine had a followable recipe inside which would allow the audience to follow the recipe. The target audience really liked this and they said that this was a unique part compared to other magazines in the same genre.

Weaknesses:

One of the main weaknesses of the ages was that the pages needed both more text and needed to have a stronger house style throughout all of the pages. They have also said that I should add more banners to the top of the pages to provide a more recognisable tyle to the top of each page.

LO3 Body Copy For Articles

Main Article Name (Cheaters Paella)

Who: Me

What: The Cheaters Paella

When: Modern Day

Where: Spain

Why: To Use The Leftovers

This simple paella is sure to wow your guests and is simple and easy to make. The simple list of ingredients means that it is easy to make at home and produces stunning results. This recipe includes seafood as well as normal ingredients to give a little extra spice to your food. In this recipe we add spice and mussels to the peillia but the recipe can be modified to fit anyone's taste. The recipe itself comes form spain and is called the cheaters paella this is because of its simple to make recipe but still getting amazing looking and tasting results when it is made. Paella originally came from the farmers in spain they used whatever the leftovers were along with some rice and onions. Since then the recipe has changed somewhat but the same principle ingredients are still there.

First 

“El Tramposo” Paella 

(The Cheaters Paella) 

Serves 4 

Heat oven to 180. Cook the meal in the middle of the oven. 

Ingredients 

Two packets of ready cooked Spanish or Mexican flavoured rice 

One spicy chorizo sausage (about 200 grammes) sliced into about 20 pieces 

Three red peppers 

One medium glass of white wine, chicken/vegetable stock or water 

Packet of ready cooked muscles (garlic butter type is fine) 

One lemon 

Method 

Peel and slice the onion and peppers (discarding seeds) 

Fry the chorizo, onion and peppers in olive oil until soft and put them into a large oven proof dish with all the oily juices 

Open the bags of cold rice, break up the lumps a bit and mix into the dish 

Pour the glass of wine, stock or water into the rice mix 

Cover with a tight lid or tin foil and place into the oven for 20 minutes so its fully heated through 

Stir thoroughly after 20 mins and check its not dry and burning (add a few large spoonful’s of water if it is) 

Open the mussels packet and pour them into the rice mixture and stir in lightly 

Put it back into oven with lid on for another 5 minutes 

To serve sprinkle on chopped parsley and serve with wedges of lemon, crusty bread and butter 

Second 

Mandel-Daumenabdrucke 

(Almond thumbprints) 

Makes about 24 small biscuits 

Heat oven to 160. Cook the biscuits in the middle of the oven. 

Ingredients 

5 tbsp plain flour 

4 tbsp icing sugar 

½ cup of ground almonds 

¼ tsp baking powder 

¼ tsp salt 

45 gr butter (soft) 

2 tbsp granulated (normal) sugar 

1 large egg yolk 

¼ tsp vanilla extract 

12 glace cherries (cut into half) 

Method 

Mix the flour, icing sugar, almonds, baking powder and salt in a large bowl. 

In another bowl cream the butter and granulated sugar into a paste and then mix in the egg yolk and vanilla. 

Gently and gradually stir the flour mix into the butter mix. 

It will get very thick and sticky. You need to use your hands at the end to get in into a ball. 

Divide ball into 24 and make mini balls, then flatten each into a biscuit shape about the size of a 50p. 

Put each biscuit onto a lined baking sheet and add a half cherry to the top of each biscuit. 

Bake for 10 - 12 mins. Don’t let them go too brown, just a light brown round the edges. 

They will be soft when you take them out, but will go hard as they cool, then you can eat them. 

Third 

American Brownie Cake 

Serves 12-16 

Heat oven to 160-180. Cook the cakes in the middle of the oven. 

Ingredients 

2 packets of shop brownie mix 

6 tbsp vegetable oil 

10 tbsp cold water 

2 eggs 

1/2 tub of fudge or chocolate icing 

Two packets of raspberries 

Method 

Make the cake mix up as set out on the back of the packets in one big bowl. 

Divide the mix equally into round cake tins that you have greased with oil and lined on the bottom first. 

Bake as set out on the packs (20 – 25 mins) and let them cool a little in the tins easing round the edges a little as they cool. 

Then take them complete out when still warm and let them finish cooling on a rack. 

Put a small spoon of icing on a plate to stop it sliding around. 

Put the first cold cake on the plate. 

Add lots of icing to the top of that cake (it become the middle layer). 

Put the second cake on top. 

Put the rest of the icing on top of that (just on the top). 

Put raspberries all over the top in a neat circles going right up to the edge. 

Keep in fridge to set for a few hours or overnight.