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E as y to mak e mea ls to f u e l yo u r cr eat i v i ty

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Index of deliciousnessThe dreamsmiths

Rian Botha’s

Roast Butternut

Pasta(pg. 11)

Lidia van wyk’s

Banana Caramel

Tart(pg. 16)

Lucien oppel’s

Babe, Say Cheese!

(pg. 5)

Charles olivier’s

Festive Pork Tjops

(pg. 7)

Charl Crafford’s

Sweet Potato Chickpea

Wrap(pg. 12)

Linda Brown’s

Pepper Steak & Spinach

(pg. 9

Lauren moses’

Thai Basil

Chicken(pg. 13)

Steve Binos’

Yoghurt & Chicken

Potjie(pg. 14)

Keagan Campbell’s

Creamy Chilli

Prawns(pg. 6)

Jason Groenewald’s

Decadent Chocochino

Muffins(pg. 18)

Andrew willis’

Caramel Shortbread

(pg. 17)

Chani Coetzee’s

Nacho Burger

(pg. 8)

Michael Swain’s

Ginger Pudding

(pg. 19)

Shirley Adams’

Puff Pastry Wagon Wheels

(pg. 10)

Tried, tested & perfected by a team of foodloving creatives

MAIN

sweet Y U M M O !

M O R E !

DELICIOUS!

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Dream-Team Managementa message from

Effective marketing and cooking have this in common. Raw ingredients alone are not enough. One of our maxims is “Technique trumps technology” and we love to put our creative juices to work on behalf of our clients. It’s been our privilege to serve you to help your business prosper and grow and we deeply appreciate the trust you have placed in us.

As a way of saying “Thank you!” and to put more food on your table over the Christmas holidays – the Dreamsmiths team has dug deep into our collective culinary consciousness and put together “Creative Fuel” – a unique recipe e-book aimed to fuel your desire for experimenting with food. We encourage you to put your cooking skills to the test this festive season and try some of these out.

We know that in marketing and in the kitchen you need both the recipe and the right technique to make a lasting impact!

Enjoy and Bon Appétit!

(And this is the fineprint saying we’re not liable for any less-then-awesome, or downright horrid, dishes.)

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MAIN

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Ingredients: crust 2 pork loin chops | 4 rashers shoulder bacon | 160g mature cheddar (grated) | rosemary | ½ onion (chopped) | ½ green pepper (chopped) | salt and ground black pepper

Babe, say cheese!

1. Season pork chops both sides with salt and pepper and force some Rosemary into the meat.

2. Place these in your George Foreman grill. Time will vary depending on preference, but I’d recommend 6 - 8 minutes.

3. Pan fry the bacon rashers and let it drain on a paper towel.

4. Pan fry the onions until brown, then add the green pepper for about 2 – 3 minutes and stir regularly.

5. Cut the bacon into squares and scatter it, along with the chopped onion and green pepper, over the pork chops.

6. Now generously cover the ‘decorated’ pork chops with your grated cheese and place under an oven grill for 7 – 8 minutes or until desired level of melted cheese is achieved.

7. Serve immediately with a vegetable of choice.

Serves: 2 | Time: 20 minutes

This dish will hug your heart uber tightly, so I’d strongly recommend an extended walk after consumption.

lucien oppel’s

Note

C h e e s y g o o d n e s s !

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Ingredients 1kg de-shelled prawns | 1 container Crème Fresh | chilli Flakes | 1 ½ packets Ina Parman peri-peri sauce | crushed garlic | olive oil | salt | course black pepper

Creamy Chilli Prawns

1. Heat a teaspoon of olive oil in medium size pot

2. Add the crushed garlic and a table spoon chilli flakes to the heated oil, fry for about a minute.

3. Add all the prawns to the oil and braze for about 5 minutes

4. Add peri-peri Sauce and simmer for 15 minutes

5. Add crème fresh to the prawns and continue to simmer for another 15minutes

6. Add salt, pepper and chilli’s (if you like it hot) to your taste

Serves: 4 | Time: 20 minutes

Serve with a bread of your choice (I prefer a toasted Ciabatta). This is my own creation in case you were wondering. Enjoy!

Keagan Campbell’s

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H o t a n d f r e s h !

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Ingredients 6 pork neck tjops | 25ml cake flour | cooking oil | 1 small tin (225g) preserved apricot halves | 1 packet brown onion soup | 1 box (250ml) apricot juice | salt & pepper to taste

Festive Pork Tjops

1. Pre-heat the oven to 180 degrees Celsius.

2. Add some pepper to the cake flour and roll the pork tjops in it.

3. Roast pork tjops in a thin layer of oil till brown on both sides.

4. Arrange tjops in an oven dish.

5. Arrange the apricot halves on top of the tjops and pour some of the apricot syrup over the tjops.

6. Mix the soup powder and apricot juice and pour over the tjops.

7. Bake for about 1½ to 2 hours.

Serves: 3 – 6 | Time: 40 minutes

A delicious & hearty dish to serve at family gatherings.

Charles Olivier’s

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f e s t i v e f l a v o u r !

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Ingredients 250g beef mince | 1 egg, beaten | 2 bread buns | 2 slices of cheese (you’re choice, I like Gouda because it melts well and I can say “It’s all gouda, baby!”) | 1 avocado | 1 lime | ½ handful coriander, chopped | 2tbsp sour cream | Hot sauce (any Nando’s sauce would be fine) | BBQ sauce (the Spur one) | Jalapeños | nachos chips | salt | pepper | fries (oven chips)

Nacho Burger

1. Stick your fries in the oven/fryer to cook. I’ll leave this bit up to your imagination. Now, get started with your burgers!

2. Mix your mince and egg together with a good pinch of salt and pepper.

3. Mash your avocado with your coriander and the juice of one lime, add salt and put to one side.

4. Mix your sour cream with as much hot sauce as you can handle and a squeeze of BBQ sauce.

5. Heat a grill/skillet/griddle pan/George Foreman until really hot.

6. Shape your mince into two patties using your hands and place them into the pan. You shouldn’t need oil as the mince is fatty. But if you are not suffering from cholesterol, a few drops of oil would be OK.

7. Put your oven grill/skillet/griddle pan/George Foreman on to warm up. Cook your burgers for a few minutes on each side.

8. Then place a piece of cheese on each, and pop them under the grill to melt. Keep an eye on them so they don’t burn and start constructing your burgers.

9. Put a handful of nachos first at the bottom of the buns. This’ll stop you getting a soggy bottom. Burgers on next, then guacamole, then spicy sour cream, then jalapeños, then crush a few extra nachos on top.

10. Serve with fries, frosty drinks and extra hot sauce.

Serves: 2 really hungry people | Time: 40 minutes

The Nacho Burger. Gooey, crunchy, cheesy, spicy, creamy, rich and utterly filthy. It’s everything you want in a burger.

chani coetzee’s

Note

S p i c y !

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Ingredients: crust 1 onion finely chopped | 2 tbsp finely chopped garlic | fillet steak cut into 250g portions | 250g Washed Spinach | Virgin olive oil | salt & pepper | small crème fraîche | 2 x tbsp pepper corns1 tot brandy | potatoes

Pepper Steak &Wilted Spinach

Meat:

1. Rub oil into steak and season with pepper before cooking

2. Prepare onion and garlic in pan.

3. Sear marinated steak in pan

4. Pour 25ml brandy over steak and flambé

5. Turn down heat

6. Add 1 table spoon pepper corns and 1 table spoon creme fraise

7. Slowly add more cream and pepper till done to your liking

Spinach:

8. Heat the pan with a splash of oil

9. Flash fry the spinach

Serves: 2 | Time: 30 minutes

Serve with crispy chips or creamy mash.

linda brown’s

Note

S c r u m p t i o u s

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Ingredients 1 roll of thawed puff pastry (still cold) | 1 packet of chopped bacon | onions and mushrooms optional | chopped spinach leaves | 200g feta cheese | 1 can of tomato paste (not puree) | salt, pepper and hot sauce to taste

Puff Pastry Wagon Wheels

1. Preheat oven to 200 degrees celsius.

2. Heat a medium saucepan with oil and sauté your onions and bacon. You can add your chopped mushrooms if you choose to use these.

3. Let this cook for about 7 minutes, until the bacon is cooked. You can then add your chopped spinach to the mixture and let this cook for about 2 minutes.

4. In the meantime, roll out your puff pastry on a floured surface (I use wax paper). Ensure it is smoothly rolled out and unbroken.

5. Lightly spread your tomato on the upper side of the pastry, ensuring to cover all areas, right up to the edges.

6. You can then take your cooled pan mixture and spoon this out evenly in a thin layer on the pastry.

7. Crumble your feta over the open pastry.

8. If you wish, add salt, pepper and any other condiments, be careful when adding sauces, so as not to make the pastry wet.

9. You can then sprinkle some grated cheddar over the top.

10. Once this is done, start on one end of the pastry and roll it firmly so that it becomes one long roll, you can then slice this in 1-2cm slices, so as to see the colour of all the ingredients.

11. Lay these flat on a greased over tray and bake for about 30 mins, till golden brown.

Serves: 4-6 | Time: 1 hour

This is a quick and delicious dish and the leftovers are perfect for your lunchbox.

shirley adams’

Note

Pa r t y f o o d !

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Ingredients 1 medium-large butternut | 250ml cream | bacon (About 6 rashers) | 1 onion | white cheddar | breadcrumbs | paprika | salt & pepper for seasoning | pasta (fusilli / screw noodles)

Roast Butternut Pasta

1. Cut Butternut in half and remove the seeds. Season with salt and pepper. Drizzle with olive oil and place a small knob of butter in the depression. Wrap in tin foil and bake in the oven at 180 degrees celsius for 45 minutes to an hour – depending on the size of your butternut.

2. About halfway through the cooking time of your butternut, put your pasta on to boil.

3. Dice onion and fry until just cooked. Take this time to fry your bacon.

4. Once the butternut is done, scrape the butternut from the skin and place into saucepan. The pasta should be done as well, drain and set to one side. Keep oven on.

5. Add onions and bacon (cut up), spice with salt & pepper (be generous

with the pepper) and add Paprika to taste - this is up to your taste for a bit of a bite.

6. Place on heat and stir until butternut is smooth and starts to breakdown further. Add cream.

7. Mix pasta and sauce together. If you feel that your sauce is too thick you can add some milk.

8. Place the mixture in an ovenproof dish. Spread grated cheese over the top and add breadcrumbs. Optionally, you can add Feta as well as a sharp white cheddar.

9. Grill in the oven until cheese is melted and breadcrumbs are golden brown. Serve.

Serves: 3-4 | Time: 1 hour

A special thank you to Channi for sharing this one and for putting up with my culinary shortcomings.

Rian Botha’s

Note

Ta s t y !

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m o u t h-wat e r i n g

Ingredients: 2 medium sweet potatoes | 1 medium onion, sliced | 3 cups cooked chickpeas (1 can) | 1 medium apple | 2 teaspoons olive oil | 2 tablespoons water or broth | 2 tablespoons lemon juice | 2 teaspoons soy sauce | 1 ½ teaspoons smoked paprika | ¾ teaspoon dried thyme | cayenne pepper to taste | 1 tablespoon olive oil | 2 teaspoons water | pinch of salttortillas wraps (any kind you like)

Sweet Potato Chickpea Wraps

1. Chop up the sweet potatoes into pieces about the size of a quarter.Place them in a steamer basket over a couple of inches of water on the stove and steam for about 15 minutes or until you can easily stab with a fork. Turn off the heat and keep them covered.

2. While the potatoes are steaming, brown your onions for about 8 minutes. Mix together the water, lemon juice, and soy sauce in a small glass. Add the chickpeas to the onions, mix well, and then add that small glass of liquid you just made. Cook for a minute or two until most of the liquid has evaporated.

3. Put the steamed sweet potatoes in a large bowl and add the remaining oil, water, and salt. Gently mash. I usually keep it chunky because well, I’m lazy.

4. So when you are done with the sweet potatoes, cut up the apple into little sticks. You can squeeze a little lemon juice on those so they don’t brown. Now you are ready to wrap all that goodness up.

5. Smear some of the sweet potatoes on the tortilla, add the cooked chickpeas and onions, spinach or whatever greens you got, and some of the chopped up apple. Trust me on this, the apple adds a delicious crunch. You could even add hummus to this if you wanted. There are no rules in the wrap game. You could even add hummus to this if you want. Wrap it up and enjoy.

Serves: 4 | Time: 25 minutes

Don’t have tortillas for a wrap? You could throw all of this in a bowl with some rice or quinoa and go to town. Use what you got.

charl crafford’s

Note

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Ingredients: 300g bone & skinless chicken thighs/breast | 4 cloves garlic | 2 onions | 1 ½ tablespoons fish sauce (liquid gold) | 1 teaspoon brown sugar | ½ teaspoon sweet soy sauce | 1 big bunch of basil leaves (stems removed) | 6 bird’s eye chilies (chopped and pounded with a mortar and pestle – masterchef style) or 1-2 fresh jalapeno cut into slivers | 2 dashes ground white pepper | 2 tablespoons oil

Thai Basil Chicken

1. Add oil into a heated wok, follow by finely chopped garlic and onions.

2. Stir-fry the garlic and onions until the aroma makes your mouth water, then add the chicken into the wok.

3. Use the spatula to quickly stir-fry and break the ground/strips of chicken into individual pieces.

4. When the chicken changes colour, toss in the chilies and the seasonings (fish sauce, brown sugar, and sweet soy sauce) and continue to stir-fry.

5. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves.

6. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and stuff your face immediately.

Serves: 4 | Time: 25 minutes

Serve with a nice rice (I prefer Jasmine rice), noodles, on toast or whatever makes your tummy happy. Enjoy!

Lauren moses’

Note

d e l i s h !

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Ingredients: marinade 500ml natural yoghurt | 500ml white wine | 10ml dried thyme | 10ml grated lemon peel | 1 large onion, finely chopped | 5 ml black pepper | 3 bay leaves | 5 ml dried tarragon POTJIE 2kg chicken pieces | 2 green peppers | 300g carrots, peeled and sliced | 6 large potatoes | 100g dried apricots | 200g green beans, sliced | Salt | 1 packet mushroom soup, if required

Yoghurt and Chicken Potjie

1. Mix all marinade ingredients together.

2. Pour marinade over chicken and marinade in an air-tight container for 6 – 8 hours (preferably overnight).

3. Brown the chicken. Arrange vegetables on top of chicken, sprinkle with salt and add the marinade.

4. Replace the lid and simmer slowly for 1hr. Thicken with mushroom soup if required.

5. Serve with rice or fresh bread rolls.

Serves: 8 | Time: 2 hours

This is a great dish to serve for a bunch of friends & family.

steve binos’

Note

d i v i n e !

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sweet

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Ingredients: crust 2 packets tennis biscuits | 250ml butter/margarineFilling 2 tins caramel filling | 3 bananas | 2 cups of cream (500ml) | 1 flake chocolate bar

Banana Caramel Tart

1. Crush the tennis biscuits in a blender or electric mixer.

2. Place the butter/margarine in a saucepan on the stove. Switch the plate on low and melt the butter or margarine.

3. Stir the melted butter into the crumbs using a wooden spoon.

4. Grease a pie dish with butter or margarine. Press the crumbs mixture into the base and sides of the dish with the back of the spoon to form a crust.

5. Refrigerate the crust for 10 minutes until firm.

6. Open the tin of caramel filling and mash with a fork to make it smooth. Spread this evenly over the crust.

7. Slice the bananas and arrange them in a layer over the caramel.

8. Whip the cream with an electric mixer until fairly stiff and spread over the bananas.

9. Crumble the Flake chocolate bar and sprinkle it over the whole tart.

10. Refrigerate before serving.

Serves: 8 | Time: 25 minutes

This recipe is really a piece of cake but only recommended on your diet cheat days - very indulgent.

Lidia van wyk’s

Note

l u s h !

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Ingredients: Base 400g soft butter | 200g castor sugar | 550g flour Topping 200g butter | 200g sugar | 4 tbs golden syrup | 1 tin of condensed milk | 200g chocolate bar

Caramel Shortbread

Base:

1. Cream butter and sugar. Work in flour. Press into baking tray, prick all over with fork.

2. Bake at 180°C for +/- 25 minutes. Allow to cool. (I leave it in the oven when it’s switched off & door open a little – to finish cooking gently without burning edges).

Topping

3. Microwave: place all ingredients into large glass bowl. Cook on full 2 mins. Stir well to dissolve sugar. Cook on full further 6 or 7 minutes until caramel coloured.

4. Stove: place all ingredients into saucepan and, stirring, slowly bring to boil. Once boiling stir continuously, boil for 5 or more minutes until caramel coloured.

5. Pour over cooled shortbread. Cool.

6. Melt the 200g chocolate bar and pour over cooled caramel. Cut into squares when nearly set.

Serves: 8 | Time: 40 minutes

Don’t use margarine, it isn’t the same! Use BUTTER!

Andrew willis’

Note

l u s c i o u s !

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Ingredients 500ml cake flour | 60ml cocoa powder | 10ml baking powder | 3ml bicarbonate of soda | 100g dark chocolate, cut into small chunks | 100g cappuccino flavoured chocolate, cut into small chunks | 100g white chocolate, cut into small chunks | 2 large eggs, lightly beaten | 30 ml milk | 250ml sour cream | 100ml light brown sugar | 85ml butter, melted

Decadent Chocochino Muffins

1. Sift together the flour, cocoa, baking powder and bicarb. Add chocolate pieces

2. Combine eggs, milk, sour cream, sugar and butter and add to the dry ingredients, mixing until combined - the mixture is quite stiff.

3. Spoon the batter into a greased muffin tray and bake in a preheated oven for 15 - 20 min until well risen.

4. Allow to stand in muffin tin for about 10 minutes before removing to prevent muffins from breaking.

Serves: 8 | Time: 50 minutes

For a minty chocolate muffin, substitute the cappuccino chocolate with mint-flavoured chocolate. Délicieux et facile!

jason groenewald’s

Note

d e l e c ta b l e

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Ingredients 1 packet of ginger nut biscuits | 3 X 250 ml fresh whipping cream | 3 tbsp castor sugar | 3 tsp vanilla essence | 1 X cup brandy | 1 packet silver cake balls for decoration

Ginger Pudding

1. Pour the cream into a bowl, add the castor sugar and vanilla essence and whip until stiff.

2. Pour the brandy into a shallow bowl or plate. Dip quickly one side of a ginger nut biscuit into the brandy.

3. Using a plastic spatula or flat knife, take a small blob of the cream and spread it on the wet side of the biscuit.

4. Repeat the process, pressing the dry side of the biscuit against the cream-covered side of the previous biscuit to form a sandwich. Continue until you have an entire “roll” of cream-filled ginger nut biscuit sandwiches.

5. Using the remainder of the cream, ice the entire roll, including the ends.

6. Use the silver cake balls to decorate the cream icing.

7. Put into the freezer for 30 minutes to set, then transfer to the fridge.

8. Serve on its own or with chocolate ice cream for added decadence!

Serves: 6 | Time: 1 hour

This is a simple and slightly decadent pudding that goes down well at the end of a summer night’s feast.

Michael Swain’s

Note

d e l i g h t f u l

20

2 Boundary Road Century City, 7441

PO Box 100, Century City, 7446 Cape Town, South Africa

Tel: +27 21 529 4750

info@dreamsmiths.com www.dreamsmiths.com