Bahasa Iklan Mobil Teknik Penyampaian dan Gambarnya

Bahasa Iklan Mobil Teknik Penyampaian dan Gambarnya - dalam membuat iklan untuk dunia otomotif seharusnya kita bisa memakai bahasa yang dimengerti oleh konsumen tentang dunia iklan mobil. Teknik penyampaian bahasa iklan mobil tidak terlepas dari pengetahuan seputar dunia otomotif yang harus di kuasai dan di pahami. Apa saja teknik penyampain serta contoh bahasa iklan mobil ?, ini dia pemaparannya.

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The island where people forget to die

I came across a fascinating article where the inhabitants of the Greek island of Ikaria, live long and happy lives well into their 80s and beyond. It was found that many reached the age of 95, two and a half times the rate that Americans do. One of the locals joked that they just forget to die !

Here are some of the interesting facts they uncovered about theOctogenarianson Ikaria:

1. It wasnt just a healthy diet, it seems being socially active was just as crucial. They laughed often and had regular social interaction.

2. They consumed 2-3 glasses of wine per day.

3. They had a coffee each day (10 oz).

4. Most have a daily nap.

5. They are physically active and most say they have sex regularly.

6. They start the day with a dose of honey, which they believe has medicinal value and consume herbal mountain tea throughout the day, again which contains medicinal properties.

7. Breakfast was usually goats milk, mountain tea, bread and honey. Lunch was usually some form of beans (garbanzo/chick peas) lentils along with Horta (wild greens) and potatoes or seasonal vegetables. Dinner was bread and goats milk. Special occasions like Christmas and Easter involved a meal of meat, usually pork.

8. All dishes were cooked with liberal amounts of olive oil. Food was prepared and served the same ways as they have for hundreds of years.They eat very little refined sugar and white flour. The flour used is stone-ground wheat and honey is used as a sweetener.

Having been lucky enough to spend a bit of time in Greece, I see a lot of these behaviours in many of the older Greeks on the islands, and live from the land.

Sadly the younger generation tend to be taking a more modern approach to eating and living consuming a diet of white sugar, refined flour, fast food, soft drinks etc. Perhaps the story of the people of Ikaria, can inspire the Greeks to re-visit the old ways their parents, and their parents parents lived sosuccessfully.

It is a fascinating read, heres the linkto the whole article.

My Daily Bean: Cornersmith in Marrickville

Oh this is a cute cafe! I wish it was easier to get to or this was my local I could walk to. On busy Illawarra road it is difficult to find parking.

Serving up coffee from Mecca brand (the owner used to work at Mecca branch in King street Sydney). Its good, strong but not bitter.

What is unique is that each week the cafe has a pickling day. On the board this week was Mulberry & Rhubarb jam, and Apple Chutney. They also sell their wares. I picked up a jar of marmalade.

The food is wholesome and delicious. Like kale and quinoa salad. Roman and broadbeans w housemade feta and salmogrilio salsa on toast. Its not your usual fare. Although the corned beef sandwich was a let down needs to be a bit more than a thin sliver of beef which was mostly fat.

The fit out is very retro and nice music.

Coffee: 4/5
Ambiance: 4/5
Newspapers: yes
Gluten free: some items

Cornersmith
314 Illawarra Road
Marrickville NSW

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Easy Panna Cotta

It has been a long time since I have blogged. Put simply I ran out of steam. I was organising a photobook for my partner for Christmas and it took up all my waking moments for the past 6 weeks pre holidays ! We then had a little trip to Hawaii for New Year. In addition, I have been lacking a little inspiration in the kitchen of late and cooking up pretty simple meals and reducing our carb intake.Anyway, excuses over, Im back to blogging and first recipe of the year is my panna cotta.

Ive been road testing recipes for panna cottafor a few months. One recipe was based on Greek yoghurt, another included marscapone, there was one version with vanilla and grated orange rind (Sean Moran). Then there was the pice de resistance, coconut cream.

I like to serve the panna cottawith a simple fruit compote. Now this could be strawberries, blueberries, raspberries, or a mix of berries.Pomegranatealso works. Passionfruit is particularly great with the coconut and for a fabulous tropical combination add a little fresh chopped mango when serving.

What I have discovered with this dessert, is that it is pretty full proof and very difficult to stuff it up! Follow these tips and in five minutes, voila, you have the perfect panna cotta ready to go into the fridge to set. And even better, only one pan to wash up!

1. Some recipes use powdered gelatine, however I prefer to use gelatine sheets.

2. You can substitute the coconut cream for 200ml marscapone, or 200ml Greek yoghurt, or additional 200ml full fat cream.I recommend using the Kara brand coconut cream, that come in a Tetra pak. It is the closest to home made.

3. You can reduce the sugar to 1 tblspn, if you prefer to keep down the calories, it will be less sweet, but still delicious. My sweetener of choice is coconut palm sugar. This gives the panna cotta a slight caramel colour (rather than the traditional snowy white) and a in my opinion a better flavour plus it is low-GI (35). I have yet to experiment with Xylitol (a natural sweetener, that has no carbs or effect on blood sugar).

4. You can omit the vanilla bean paste and substitute with a fresh vanilla bean, but dont bother substituting with vanilla essence, it aint going to cut it !

5. A very light brush of macadamia oil in the mould will help the panna cotta to slide out of the dish easily.

6. This will make 4 serves of panna cotta ( cup capacity). You can easily double the recipe.

7. Allow the panna cotta to set for 3-4 hours.It will get thicker as time goes one and will keep in the fridge for 2-3 days.

8. Tap each dish lightly a few times to release the air bubbles. As you can see from my pics there are a few tiny air bubbles in mine. I only learnt this trick recently, hence why my pics have bubbles. They still taste fab, but apparently it is a sin to have air bubbles in a perfect panna cotta

INGREDIENTS
200ml coconut milk (see substitutions listed above)
300ml thickened cream (35%)
1-2 tblpns sugar (see note above)
tsp vanilla paste
1.5 sheets of gelatine

METHOD

1. Mix together cream and coconut milk, add the sugar and stir on medium heat until sugar has dissolved.

2. Meanwhile, soak the gelatine sheet in some cold water in a bowl.

3. Heat the cream mix until you see a few bubbles start to appear in the cream and turn off the heat.

4. Squeeze the water out of the gelatine sheets and add to the cream mix. Stir until the gelatine has dissolved.

5. Allow the cream mix to cool to room temperature. During the cooling down process stir regularly, this will assist the cooling process and stop a skin from forming.

6. Pour the mix evenly into four cup capacity moulds that have been lightly brushed with macadamia oil. Tap moulds lightly a few times to remove air bubbles.

7. Place the panna cotta into the fridge to set (around 3-4 hours).

8. To serve, use your fingers to gently prise the panna cotta from the side of the mould. This should create an air bubble that dislodges the panna cotta gently from the mould. If it still sticks, carefully run a knife around the edge. Turn upside down and un-mould. Serve with fruit compote (recipe to follow).

FRUIT COMPOTE
1 cup of berries (fresh or frozen) OR pulp of 3 passionfruit
Juice of half an orange
Grated rind of an orange quarter
1 tblspn sugar (I use coconut palm sugar)

1. Place all ingredients into a saucepan and stir to combine. Cook on medium heat for around 5 mins until the berries have cooked and the juice has turned into a syrup. Allow to cool and serve a spoon around the panna cotta. Can be made hours ahead.

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My Daily Bean The Grounds, Alexandria

This is the best cafe in Sydney. There Ive said it. I didnt want to say it because I can never get a table as it is, and Ive tried to keep it a secret for as long as possible.

I love this place. Everything. Full stop.

It has the best fit out of any cafe I know. Gorgeous attention to detail.

Coffee excellent. House roast.

Food is excellent and beautifully presented And even better that they have now introduced gluten free bread from Deeksit. It is one of the best commercial GF breads Ive tried anywhere. See pic below.

They are going to be expanding to dinner service and are building a wood fire oven. They said they will look to experiment with some gluten free pizza bases

There is a huge garden on site where they grow their own herbs and vegetables.

I have been coming here since before they opened. We watched with interest as the fit out was completed.

The only downsides is that parking can be a nightmare and there is always a queue. The hassle does turn us off going there sometimes but when there is this much love put into a business, and they nail every aspect as they have (and continue to do) the owners deserve to be as busy as they are. Bravo to them !

Coffee: 5 out 5
Ambiance: 6 out of 5 !!
Newspapers: Yes
Gluten free: Yes, gluten free bread

Address 2 Huntley Street, Alexandria

Excellent gluten free bread

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My Daily Bean: Portoeye Cafe, Kardamena, Kos, Greece

Todays coffee is a Freddo Cappucino at Portoeye Cafe in the beachside village of Kardamena on the Greek Island of Kos.

Sitting on a lounge chair at the harbourfront watching the world go by and listening to nice music.

The coffee is creamy but not too milky but a massive caffeine hit, sweet and refreshingly cold.

Coffee: 4 out of 5
Atmosphere: 5 / 5
Newspapers: No
Free wifi: yes, obviously
Gluten free: WTF is that?

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Uncontaminated Oats Toasted Muesli

I feel like I won the lottery recently when I came across these uncontaminated oats.There is a lot of confusion about eating oats when you are following a gluten-free diet. In a nutshell, oats contain gluten, but it is a type of gluten that 4 in 5 people affected with gluten intolerance can tolerate. BUTto further complicate this regular oats are an no-go zone becausethey are grown in circumstances where they are cross contaminated with gluten grains like wheat, rye and barley.

So uncontaminated oats, grown and harvested in an environment where they have not been tainted with the gluten grains are safe for most people. The packet cant be labelled gluten-free because those with Celiac could be affected with the particular strain of gluten that oats contain (Avenin).

It says on the packet that you should check with your doctor before you consume uncontaminated oats if you are have Celiac disease. Read about the oats here.
Read statement from Celiac society here.

I have been completely unaffected with any symptoms and have been happily woofing down these oats in apple crumble and this home-made toasted muesli (granola). PS. Oats are lower GI than most other cereals, and is soluable fiber which is important as a lot of gluten-free alternatives are high GI.

Heres a quick, easy and DELICIOUS toasted muesli.

For the nuts,I like to use a combo of almonds, pistachio, sunflower, pepitas, and a sprinkle of some chia seeds. Macadamia or hazelnuts are also lovely.

For the dried fruit, I like to use dried sour cherries or cranberries. Sometimes prunes.

INGREDIENTS

2 cups uncontaminated oats
1 cup nuts (combination of your choice)
1/2 cup shredded coconut or coconut chips
1/4 cup macadamia oil
1/4 cup maple syrup
A sprinkle of dried fruit of your choice to serve

METHOD:

Mix the nuts and oats in a large bowl with oil and maple syrup.

Spread out onto a baking tray and toast in the oven at 180C

Toss every 5-7 mins to ensure even toasting. It will take around 20mins of cooking to be perfect.

Once toasted, you could add through the dried fruit before putting into a glass jar to store.

Or top with the fruit when serving. This way you can vary the fruit each morning.

Makes approx 3.5 cups.

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