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
- 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.
- Place the hake fillets in an ovenproof dish. Cover with the sauce and leave to marinate in the fridge for 1–2 hours.
- Preheat the oven to 200°C.
- 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
