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ABOUT

NAOMI SHERMAN

I’ve always loved cooking and feeding people. Food is truly my love language. I love nothing more than Food Photography and working to develop gluten & sugar free recipes for my community and clients from across the globe.

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No SPAM, only delicious recipes!

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I love cooking with wine so when @gomersalwines of

I love cooking with wine so when @gomersalwines offered to send me some of their beautiful wine to see what I could come up with, I jumped at the chance
.
This recipe has been floating in the back of my mind for a while and this was the chance to perfect it
.
What could be more decadent and special than combining the honeyed sweetness of saffron with the fruity crispness of the Gomersal Eden Valley Riesling
.
The resulting risotto is sweet and lusciously creamy and is a deceptively simple dessert that's sure to impress
.
The second best bit? There is no tedious stirring involved 😉
.
Try it yourself

INGREDIENTS:
1 vial of saffron (fill with hot water and steep overnight)
1 tablespoon of butter
2/3 cup of arborio rice
3 cups of white wine
(If you don't want to use quite this much, you can substitute up to 2 cups with apple or orange juice)
4 tablespoons of honey

METHOD:
Steep your saffron threads overnight
Pre-heat your oven to 170• C
Heat the butter over medium heat in an oven proof pot and add the rice, stirring it to toast for about 3 minutes.
Add the contents of the saffron vial and the honey and stir through until combined
Pour the wine in and bring to the boil.
Cover the pot with a lid and place in the oven
Cook for 25-30 minutes, stirring once in the middle
Serve with a dollop of cream or yoghurt and an additional drizzle of honey

Recipe post a day early this week . Remember my Sw

Pizza . It feels like it's going to be a pizza ki

Pizza
.
It feels like it's going to be a pizza kinda night tonight
.
I'm head down doing paperwork this morning *sigh* but then I'm off to get my nails done
.
I'm so ready to just sit, relax, catch up and be spoiled
.
Also, I'm ready for pizza. Natch 😉

Remember when I said that I had blood oranges to p

Remember when I said that I had blood oranges to play with, but wasn't sure what I'd do?
.
I couldn't go past this stunning blood orange upside-down cake from @notquitenigella
.
I don't have Lorraine's patience though and didn't work my oranges over the edges and sides of my cake but it's still beautiful
.
Look at those jewel colours 😍
.
And look at my antique store find from Friday; a vintage Willow cake tin.
.
I've never seen one before so you can be sure that I snapped this one up in a heartbeat
.
My only problem? I can't decide which shot I like the most.

How about you? 1, 2 or 3?

Today is our 15th wedding anniversary . You may r

Today is our 15th wedding anniversary
.
You may remember that last year we headed to the tropics for our 15th anniversary...before realising that it was actually our 14th 🤣
.
This year looks a bit different so we're just taking the day to spend time together
.
If he plays his cards right, I'll make him some Maple Pecan Cheesecake
.
If you've read my Edible Heirlooms cookbook, you'll know it's his favourite
.
Make it yourself and enjoy

INGREDIENTS
1 cup of pecans
60 grams of butter
250 grams of cream cheese
1/2 cup of cream
1 teaspoon of vanilla extract
1 Tablespoon of maple syrup (sugar-free for low carb)
1/4 cup of sweetener of choice
Pinch of salt

METHOD
Pre-heat oven to 180° C
Blitz the pecans in a food processor, or chop with a knife, until they are in small pieces.
Melt the butter in the microwave and mix through nuts.
Spread out onto a lined baking tray and roast until golden brown (approx 10 minutes)
Stir regularly and keep a close eye on them as they can burn very quickly.
Place the cream cheese in the bowl of a stand mixer and beat on low until smooth.
Add vanilla, maple syrup and sweetener and mix until combined.
Add cream, mixing on low until combined.
Beat on medium-high until thick and fluffy.
Remove pecans from the oven and sit aside until cooled.
Put aside a spoonful for the top of each jar.
Spoon the pecans over the bottom of the jars.
Top with the cheesecake mixture and garnish with reserved pecans.
Sprinkle with sea salt.
If desired, drizzle with additional maple syrup before serving.

I don't give a fig . Sometimes it feels weird that

I don't give a fig
.
Sometimes it feels weird that I'll buy fruit and vegetables solely because they're so interesting to photograph (I'm looking at you, blood oranges sitting in my fruit bowl) but then I remember that I AM weird
.
I'm okay with that

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