Cooking: Eating with the Oberholzers

2014-12-31 10:00

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Cooking in the Photographer’s House

by Lynn & Obie Oberholzer

Jacana

224 pages

R225 at kalahari.com

One of my favourite cookbooks of the year is so beautiful to look at, you’ll think it’s edible. That would be because master photographer Obie Oberholzer has turned his lens on sumptuous food.

His muse is on full display throughout – his family and, in particular, his wife, Lynn.

The recipes in the book are Lynn’s. A kind of rustic domestic goddess, she offers seasonal, simple, modernised farm and beach-cottage fare that oozes freshness.

I’ve cooked from the book in the past few weeks and so far it’s entirely flopproof, in the style of Jamie Oliver.

We’ve chosen this quick and easy chocolate pudding recipe because it’s perfect to add to the New Year’s dessert spread.

Chocolate mousse

Ingredients

.?200g good-quality dark chocolate (about 80%)

.?3 tbsp espresso coffee, coffee liquor or brandy

.?1 tbsp butter

.?3 free-range eggs, separated

Method

Melt chocolate with coffee in the top of a double boiler (Use a heat-resistant bowl and place it in a pot of boiling water.)

.?Stir in butter, remove from heat

.?Add egg yolks, folding in well

.?Fold in whisked whites very well

.?Pour mousse into individual bowls or glasses

.?Refrigerate for at least 2 hours before serving with a blob of thick, fresh cream and/or chocolate shavings

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