Teresa Ulyate chats about her cookbook Cupcakes & Couscous, with a goal to make cooking simpler and bring families together through learning and nostalgia.  

Teresa Ulyate’s baking and cooking journey started where many foodies found that first spark: the family kitchen. These early experiences were the springboard for training in food and nutrition – as well as a career spanning decades in various spheres of the food world, from product and recipe development to food supply management. Along the way she raised two children and started a food blog, which led to her cookbook Cupcakes and Couscous. Inside are 75 recipes that showcase how she likes to cook at home, with meals soaked in nostalgia and totally achievable for any level of cook. We sat down with Teresa to find out more about her journey.  

WHAT GOES INTO THE PROCESS OF AUTHORING AND PRODUCING A COOKBOOK?  

I knew writing this book would require a huge amount of work, but readers might not realise just how much recipe testing goes into a project like this. I created over one hundred dishes for the first draft and was testing recipes seven days a week for seven months – Although I enjoyed it, the workload was massive.   

WHAT DID YOUR FAMILY’S LOVE OF COOKING TEACH YOU ABOUT THE VALUE OF FOOD? 

I love the idea of families cooking and eating together, passing down recipes, sharing stories and learning from each other. It’s love in action and something I really want to impart to my children. We live in a world that demands instant gratification but taking the time to bake something from scratch or lovingly prepare a delicious supper to share in the evening – that’s the good stuff right there.  

DO YOU HAVE ANY ADVICE FOR A PERSON WHO FEELS LIMITED BY THE HIGH COST OF FOOD? 

This is where your spice cupboard comes in: play around with flavours and use those spices to elevate even the simplest dishes. Fresh herbs are also fantastic. If you have a small spot in the garden (a windowsill will also do), get a few varieties going and you’ll have some amazing flavours at your fingertips. A sprinkling of chopped rosemary or handful of shredded mint can take your budget basics to the next level.  

WHAT INGREDIENT WILL YOU NEVER SKIMP ON, AND WHICH INGREDIENT DO YOU FEEL IS OVERRATED?  

Splurge: Butter! It’s one ingredient that I’m happy to splurge on – although I do try to stock up when it’s on special at the stores and keep it in the freezer. When it comes to adding flavour to bakes and main meals, you can’t beat it. Skip: I’m going to have to go with kale on this one, sorry! I LOVE my veggies and greens, but just haven’t been able to get into the kale craze.  

WHAT WOULD YOU SAY TO A PERSON WHO WANTS TO GROW THEIR COOKING CONFIDENCE?

I truly believe that everyone can create magic in the kitchen. Start with a simple recipe from a trusted source and be sure to read through the instructions carefully. Then jump in and go for it, you’ll probably surprise yourself. Once you start you’ll be inspired to cook more often and get more adventurous. Most of all, remember to have fun.  

Tiramisu ice-cream cake

SERVES 8

Ice cream is our family go-to dessert after a weekend meal or braai when it’s just the four of us – we adore the stuff! For a slightly more sophisticated ice-cream dessert, try this tiramisu version, which is perfect if you’re not a fan of very sweet desserts and, as a bonus, no churning is required!

Ingredients

1 tin (385g) condensed milk
250ml fresh cream
5ml vanilla extract
250g mascarpone
150ml espresso
16 finger biscuits
5g cocoa powder, for dusting
 

Method

1. Line a 25-cm loaf tin
with a piece of cling wrap.
2. Place the condensed milk and cream in a bowl. Whisk on high speed for 5 minutes until the mixture has thickened and increased in volume. Whisk in the vanilla and mascarpone. Next, pour one-third of the ice-cream mixture into the lined tin.
3. Pour the espresso into a shallow dish. Dip 8 finger biscuits into the espresso
for a second or two on each side (if you leave them in any longer, they’ll disintegrate). Arrange the biscuits on top of the ice-cream layer in two rows of four.
4. Pour another third of the ice-cream mixture over the biscuits. Top this with another layer of 8 soaked biscuits. Pour the remaining ice-cream mixture over the top.
5. Cover the tin and freeze for 8–10 hours or until solid. 6. When it’s time to serve, remove the tin from the freezer and leave to stand for 5–10 minutes. Carefully turn the ice-cream cake out onto a plate and dust with cocoa powder. Slice and serve.  

Hasselback sweet potatoes 

SERVES 6 

When I was growing up, I detested the flavour of sweet potatoes, and now I could eat them every day! Hasselback potatoes are a particular favourite as the flavour from the basting can permeate the whole potato. Try to get sweet potatoes that are similar in size so that they bake evenly; I prefer ones that are long and thin. 

Ingredients 

6 orange sweet potatoes (about 1 kg)
15 ml olive oil
40 g butter, softened 
15 ml finely chopped fresh rosemary
15 ml finely chopped fresh thyme leaves 
2.5ml fine salt
2.5ml freshly ground black pepper, to taste  

FOR THE SOUR CREAM SAUCE  

125 ml sour cream
15 ml creamy mayonnaise
2.5ml each fine salt and freshly ground black pepper, to taste
Small handful fresh chives, roughly chopped  

Method 

1. Preheat the oven to 200°C and line a small baking tray with baking paper.
2. Scrub the sweet potatoes well. Use a sharp knife to cut 5-mm slits along the potato. Take care not to cut all the
way through.
3. Arrange the potatoes on the baking tray and brush the skins with olive oil. Bake for 30 min.
4. Mix the butter with the rosemary, thyme, salt and black pepper. Spread the herby butter over the potatoes, ensuring that it gets into the cracks. Bake the potatoes for a further 30 minutes or until cooked through.
5. Combine the sour cream sauce ingredients.
6. Top the sweet potatoes with the sour cream sauce, sprinkle with chives and serve.

Chermoula fish 

SERVES 4

The first time I ever heard of chermoula was when I was a student and working at a local high-end food deli. The store shelves were packed with (at that time) rare and curated products like Egyptian dukkah, flavoured oils and every preserve you could think of – I’ll never forget it! I love the ease with which I can put this supper together – a flavourful meal, thanks to the herby chermoula sauce. 

Ingredients

25g fresh parsley
60g fresh coriander
30ml fresh lemon juice 2.5ml ground cumin
5ml ground coriander
5 cloves garlic, peeled 5ml fine salt
2.5ml smoked paprika 2.5ml fresh crushed ginger 80ml olive oil
4x150g hake fillets  

Method

1. Place the parsley, fresh coriander, lemon juice, cumin, ground coriander, garlic, salt, paprika, ginger and olive oil in a food processor. Blend everything together into a sauce.  
2. Place the hake fillets in an ovenproof dish. Cover with the sauce and leave to marinate in the fridge for 1–2 hours. 
3. Preheat the oven to 200°C.
4. Bake the fish for 15–20 minutes or until the hake is cooked through and flakes easily. Serve immediately with your choice of side dish. 

Words by: Sjaan Van Der Ploeg
Recipes & Styling: Teresa Ulyate 
Photographs: Supplied  

The post Teresa Ulyate chats about Cupcakes & Couscous appeared first on MyKitchen.

Screaming for ice cream? Try our granadilla ice cream cake with a hot cross bun crust! It’s a 3-in-1 powerhouse of flavour, texture, and just pure happiness!

SERVES 8–10 //  FREEZING TIME 10 hr // COOK TIME 5 min

INGREDIENTS 
For the ice cream cake 
3  A4 acetate sheets
6 hot cross buns 
½ cup butter, melted 
2  1.8 L tubs vanilla ice cream 
2 tins mango, drained and pureed 
Pulp of 5 granadillas
For the granadilla sauce
Pulp of 5 granadillas
½ cup sugar
To serve
2 cups double cream
2 mangoes, peeled and sliced 

METHOD 
For the ice cream cake
1. Line the base of a 23 cm springform cake tin with baking paper. Place the acetate sheets around the sides of the tin to create a higher ‘wall’ inside the cake tin.
2. Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
3. Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
4. Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
5. Mix in the mango puree and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
6. Remove the remaining 1.8 L of ice cream from the freezer and allow to soften slightly. Spoon on top of the other ice cream layer and smooth the surface. Freeze for 6 hours or until properly frozen.
For the granadilla sauce
1. Place the granadilla pulp and sugar in a small pot over medium heat and bring to the boil. Simmer for about 5 minutes or until the mixture has a syrup consistency.
2. Remove from the heat and allow to cool completely.
3. Place the ice cream cake on a serving plate and top with cream. Decorate with sliced mango and drizzle with granadilla sauce just before serving. 

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz// HMimages.co.za

If you’re lactose-intolerant or simply want to cut back on dairy, you won’t miss milk with this delicious date swirl granadilla cheesecake.

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This year, let your traditional Easter dishes come together with fresh, seasonal ingredients like this granadilla ice cream cake with hot cross bun crust.

SERVES 8–10 // COOKING TIME 5 min

INGREDIENTS
For the ice cream cake
3 × A4 acetate sheets
6 hot cross buns
½ cup butter, melted
2 × 1.8 L tubs vanilla ice cream
2 tins mango, drained and pureed
Pulp of 5 granadillas
For the granadilla sauce
Pulp of 5 granadillas
½ cup sugar
To serve
2 cups double cream
2 mangoes, peeled and sliced

METHOD
For the ice cream cake
1. Line the base of a 23 cm springform cake tin with baking paper. Place the acetate sheets around the sides of the tin to create a higher ‘wall’ inside the cake tin.
2. Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
3. Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
4. Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
5. Mix in the mango puree and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
6. Remove the remaining 1.8 L of ice cream from the freezer and allow to soften slightly. Spoon on top of the other ice cream layer and smooth the surface. Freeze for 6 hours or until properly frozen.
For the granadilla sauce
1. Place the granadilla pulp and sugar in a small pot over medium heat and bring to the boil. Simmer for about 5 minutes or until the mixture has a syrup consistency.
2. Remove from the heat and allow to cool completely.
3. Place the granadilla ice cream cake on a serving plate and top with cream. Decorate with sliced mango and drizzle with granadilla sauce just before serving.

Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Try our hot cross bun milk tart for even more delicious Easter treating!

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Your favourite coffee cake just got a major upgrade! This tiramisu ice cream cake is the perfect treat for all those hot summer weekends on the way.

SERVES 12 // COOKING TIME 3–4 hours 30 min

INGREDIENTS
200 g finger biscuits
2 L vanilla ice cream, softened
¼ cup chocolate vermicelli
½ cup espresso, cooled
1 cup cream
1 cup milk
90 g pack coffee instant pudding
Cocoa powder, to dust

METHOD
1. Line the bottom and sides of a loaf tin with cling film, leaving extra hanging over the sides.
2. Line the bottom and sides of the tin with biscuits, reserving the extras. Add ½ the ice cream, spreading it and adjusting the biscuits so they stay in place. Sprinkle chocolate vermicelli.
3. Dunk the remaining biscuits in the coffee and arrange on top of the ice cream. Fill the tin with the remaining ice cream and sprinkle with more vermicelli. Freeze for 3–4 hours.
4. Remove tiramisu from the tin by lifting the overhanging cling film. Remove the cling film and place on a serving plate.
5. Beat together cream, milk and pudding powder until soft peaks form. Place in a piping bag and pipe rounds on to tiramisu. 6. Finish with a dusting of cocoa. Return tiramisu to the freezer before serving.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If you thought this recipe was delicious, wait till you try our indulgent doughnut ice cream sandwiches.

The post Savour summer with our tiramisu ice cream cake appeared first on MyKitchen.