Wednesday, 12 November 2014

TweetDeck vs HootSuite

Both tools are widely used and are fairly user-friendly. You will drastically improve your social media presence as soon as you begin using a scheduling tool so the most important thing is to just start using one.

Being new to both of these social media management tools it has been interesting learning about which one would be best suited for me. Upon doing some research I found that HootSuite offers a few more features than TweetDeck. Some of the HootSuite feature advantages are the ability to schedule tweets, faster updates; it allows for the incorporation of additional social networks and allows more multiple accounts to be controlled by multiple users. TweetDeck feature advantages on the other hand are photo tweeting, Twitter interface and user feature. HootSuite has two sign up options. You can either do the free version or you can pay a monthly fee to get more features. The paid version’s features are quite handy if you want to keep track of who visits you which businesses could find useful.

Tweet Deck is simple enough to navigate once you get the hang of it. It is useful to keep track of hash tags, lists and interactions which are of interest to you. Its simple display is perfect for those who are not really that technologically savvy. The great thing about TweetDeck is the ability to download it onto your computer so you do not have to have an extra browser window open for it. You can also get notifications from TweetDeck which can be enabled from the little gear wheel found at the top of each column.

Tuesday, 11 November 2014

Butter Chicken


30ml oil
50g butter
1 tbsp brown sugar
1 chopped tomato
1 chopped onion
Freshly chopped parsley and coriander
125ml cream
400g chicken breasts (diced)
Woolworths butter chicken spice (Any butter chicken spice or pasta will do)


1. Lightly fry the onion, parsley, spice and coriander for 3min.

2. Add the diced chicken and fry until tender.

3. Add tomato and sugar, simmer for 15-20mins.

4. Add the cream and season with salt and pepper, simmer.

5. Remove from heat and stir butter through.

Serve with rice or roti.
Serves 4.

Monday, 10 November 2014

Monster Omellete - Served with bacon & mushrooms

Lately I have been giving breakfast more than just a passing thought. It has been proven that skipping breakfast can take a toll on your overall energy level, and your health. SO I SUGGEST YOU ALL HAVE BREAKFAST! 

This MONSTER omelette is so good and really filling. 


3 eggs 
2 tbsp oil 
1 cup sliced mushrooms 
1 tbs fresh parley chopped 
1/2 cups milk 
1/2 cups diced bacon 
1/4 cups onion chopped  


1. Whisk eggs with milk.
2. Heat oiled pan and pour mixture in a low heat setting.
3. When bubbles start appearing through the mixture, add the remaining ingredients.
4. Swirl omelette to loosen from the bottom of the pan, then flip to brown each side.
5. Slide onto a plate and serve with hot buttered toast. 


This method makes a light fluffy omelette. Any savoury filling can be used. 

Corn on the cob

Corn on the cob or simply mealies as we refer to them here in the mother city, is a perfect example of street food that you might find on the streets of cape town or on the taxi deck. I consider it to be such a delicacy. It can be served with braai or actually almost everything.


Butter (real farm butter)
Aromat or salt


1. Boil corn in a pot filled with water, corn should be covered

2. Boiling time is a matter of taste; some people like to just boil them a minute or two to warm their corn, leaving the kernels crisp and fresh. Others like to let them boil 3 to 10 minutes for softer kernels. How long you cook your corn depends on your taste.

3. Remove the cooked corn from the hot water with tongs.

4. Serve with butter, salt, and pepper. Some people like to roll their hot corn on a stick of butter, others spread the butter with a knife. Your choice!

I prefer to fry corn in butter for  4 min

Friday, 31 October 2014

Crunchy choc chip peanut butter biscuits

Baking has never been this easy!
The holy grail of biscuit recipes
I pride myself on my ability to make good food and yummy treats, however every now and then my baking is a colossal FAIL!
Last year I attempted to bake vanilla biscuits, after seeing and tasting the end result I swore to never make biscuits again. needless to say it looked and tasted really bad.
I LIED! I remembered reading a blog post by Samatha Beuvers (PR Professional) regarding tips on being successful in Public Relations.  


1. Do not be afraid to try something newYou might not master it the first time, and that’s okay. Even your failures serve as useful learning experiences. Press on, try again and ask for help when you need it.

2. Before beginning an assignment, be aware of the various components, the interplay between those elements and the necessary individuals to get the job done                                                       A successful product is completed only when all the “ingredients” come together harmoniously. With every project, it’s important to visualize the end result, be a contributing member of the team and bring your best efforts to the table.

3. Never assume that you know somethingNo matter how many times you have done something before or how certain you are that you already know the answer, check your sources. 

4. Know your limits, and exercise creativity within them
You can be precise and professional without being boring. Creativity is a craft. It not only helps develop your personal brand, but can also be tailored to give each client a particular voice.

5. Be precise, check, and double check I apply the above in my baking and in my career.
These biscuits are the the perfect consistency -not too cakey or soft, crisp on the outside and medium soft on the inside.


1.5 cup peanut butter1 cup brown sugar1/2 cup butter1.5 cup flour1 tsp baking powder1 egg3 tbs choc chips (or crushed nuts)


1. Pre-heat oven to 180°2. Mix peanut butter, butter, sugar and choc chips with a mixer3. Add the egg and mix4. Sift flour and baking powder5. Add peanut butter mixture to the flour mixture6. Spoon dough onto a baking tray 3cm apart7. Flatten dough with a fork (optional)

Friday, 24 October 2014

Stuffed Butternut

Butternut stuffed with mince beef, topped with cheddar cheese and crumbed feta

This Butternut recipe has very simple and affordable ingredients, that create a delecious dish. I love butternut and this recipe is a personal favourite.


1 butternut squash, halved and seeded
2 tbsp olive oil
300g pack minced beef
1/2 onion, finely diced
1 tomato, peeled and grated
1 tbsp tomato purée
1 tbsp mince spice
1 tsp garlic, crushed
1 tsp ginger, crushed
100g cheddar cheese, grated
50g  feta, crumbled
parsley (optional) 


Microwave butternut until thoughly cooked +- 15 min
Sautee onion, garlic, ginger, tomato, mince and spices +- 15 min. Add 50ml of water, cover and let it simmer for 10min.
Fill the butternut with the minced beef, spinkle with cheese and feta. Grill until bubbling.
Serves 4

Cooking time

Prep:  10 mins
Cook: 30 mins
Ready in 40 minutes

Monday, 20 October 2014

Pita bread served with chicken and salad

Pita bread - what's not to love?


 4 Pita breads, cut in half
2 tbsp Olive oil
2 whole chicken breasts, cut in strips          
1 tbsp crushed garlic                                            
1 tsp dried basil                                                   
1 tsp chicken spice                                              
1 tsp dried or fresh parsley
Green Salad
Blue cheese sauce (optional)

Cook chicken with olive oil, garlic, basil, chicken spice and fresh parsley  until chicken loses its pink colour.
Spoon chicken into pita bread halves
Add salad

Serves 4