A celebration of two lives – By Jenny Morris

A celebration of two lives –  By Jenny Morris

“When you’ve been married to a photographer for 44 years, you tend to see things through his eyes.” So says Lynn Oberholzer, author of ‘Cooking In The Photographer’s House,” who continues, “Colour and design affect you, no matter where you are, but especially in the kitchen, where I often call Obie to relish the colours on the chopping board or the beauty of a perfect cheesecake.”
Lynne and Obie love living in the dreamy location of Nature’s Valley in an old beach house renovated to suit their lifestyle. They say that this recipe book developed into something that shares their combined passions of images, food and nature.

“Join us for a meal at the photographer’s home. It will be a long meal filled with reflection and laughter and is a visual journey of their travels, life style and surroundings. The food is simple and inspired and Obie’s photographs are a feast for the eye,” says Lynn.
Lynn’s cooking is peasant style, food with emphasis on fresh, quality raw ingredients, food which anyone can cook.
“This book is a celebration of our lives together she says – how we live, where we’ve come from, family and friends, appreciation of life, from the call of the ocean, the spirit of the forest, to the food on the table,” she adds.

A little more about Lynn Oberholzer: she is a retired language teacher/sports coach with a lifelong passion for cooking. During her childbearing/raising years, she started a catering business from home in Grahamstown, also doing 10 years of pop-up restaurants during the Grahamstown Festival. Now that she has retired from teaching and has moved to Nature’s Valley, she has become Obie’s assistant.
Obie Oberholzer has done 11 coffee-table books and always wanted to do a book on Nature’s Valley, which has been a home from home for the past 40 years. Obie and Lynn have combined their passions to produce this cookbook with a difference, combining landscapes of the valley with Lynn’s food and images of their lifestyle.
The book has a nice selection of recipes; from Italian biscotti, whole wheat poppy seed rusks, wholesome chicken soup, baked fish, chicken curries, pastas and pesto’s, to dips and spreads, vegetables and salads and not forgetting the desserts and sweet treats.

Jenny Morris

Fooding Around with Jenny Morris

Let’s cook!

Asian-Style Stir-Fry
“The quantities for this dish will vary according to what vegetables you use. This recipe is merely a guide and is what I usually make for Obie and myself. The preparation is what takes the time – the cooking will not take longer than 10–15 minutes.” – Lynn

2 leeks, sliced with the green (or 2 onions, sliced)
1 red pepper (or 1 carrot), cut into strips
1 handful of glass noodle strands
1 handful of dried seaweed
Oil for frying: peanut, sesame or olive oil are all successful
3 cloves garlic, crushed
1 red chilli (optional)
½ a thumb-sized piece of ginger, peeled and sliced thinly
12 peas (mange tout or sugar snap)
8 mushrooms (or more if you can get the exotic kind)
30 ml (2 Tbsp) soya sauce to taste
15 ml (1 Tbsp) oyster sauce
15 ml (1 Tbsp) fish sauce
250 ml coconut milk

Prepare your vegetables, keeping them separate. Soak the noodles in boiling water until just soft. Plunge into cold water.
Soak the dried seaweed in cold water until it is soft.
Using a wok or a large frying pan, start frying the leeks/onions in oil. Add the red pepper/carrot.
Add garlic, chilli and ginger. Add peas and then mushrooms.
The trick is to add the vegetable needing a longer cooking time first.
Add the sauces and coconut milk with the seaweed and noodles drained from the cold water.
Heat through, allowing the flavours to mingle – the veg should be crunchy.
Enjoy the fun way with chopsticks.
© Lynn Oberholzer Published by Jacana Press


Almond Tart

125g butter
¾ c caster sugar
2 cups cake flour
2 free range eggs
1 x250 g pkt marzipan
Whole almonds optional

Pre-heat the oven to 180 deg C.
Cream butter and sugar well.
Add all the ingredients and knead well.
Press into two small or 1 large shallow buttered cake tin.
An option here is to press the whole almonds into the dough, making a pattern around the edge.
Smooth the top with a little milk and bake for 30 minutes.
Cool I the tin before removing.

© Lynn Oberholzer Published by Jacana Press