Naomi Sherman Food Creative
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Warm Tuscan Dip

Warm Tuscan Dip

by Naomi Sherman | Treats & Snacks

Cheesy-Mite Spaghetti Squash

Cheesy-Mite Spaghetti Squash

by Naomi Sherman | Main Courses

Juicy, Spiced Flank Steak

Juicy, Spiced Flank Steak

by Naomi Sherman | Main Courses

Choc-Orange Lava Cake

Choc-Orange Lava Cake

by Naomi Sherman | Desserts

Prosciutto Chicken Bake

Prosciutto Chicken Bake

by Naomi Sherman | Main Courses

Ginger Spiced Bundt

Ginger Spiced Bundt

by Naomi Sherman | Treats & Snacks

Sweet Aminos Glaze

Sweet Aminos Glaze

by Naomi Sherman | Condiments

Sticky Black Rice

Sticky Black Rice

by Naomi Sherman | Desserts

Cheesy Zucchini Loaf

Cheesy Zucchini Loaf

by Naomi Sherman | Treats & Snacks

Glazed Side of Salmon

Glazed Side of Salmon

by Naomi Sherman | Main Courses

Macadamia and Pepper Berry Cheesecake

Macadamia and Pepper Berry Cheesecake

by Naomi Sherman | Desserts

Salted Caramel Bars

Salted Caramel Bars

by Naomi Sherman | Treats & Snacks

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ABOUT

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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Categories

  • Condiments
  • Desserts
  • Drinks
  • Main Courses
  • Side Dishes
  • Treats & Snacks
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Keto Recipe Developer & Food Photographer
I confess that I am NOT a winter person . I hate b I confess that I am NOT a winter person . I hate being cold and I hate those short, dreary days . As far as I'm concerned, the only redeeming feature of winter is being able to indulge in lovely, slow cooked dinners like this Osso Bucco . But hey, I'm not unhappy about the big, fresh salads in my future 😉
When my friends and family want me to feel special When my friends and family want me to feel special, they give me food . When they want me to feel super special, they give me beautiful food to photograph . Look at these stunning @barillabayoysters that our lovely friends gave us . How lucky are we?
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 Recipe post a day early this week . Remember my Sweet Aminos Sauce that I claimed could make anything taste good? . Well, here it is again . Simple, yet delicious, these soft and creamy roasted eggplants are finished off with a sweetly savoury crust of caramelised glaze . Perfect as a meat-free meal or as a side . Find the glaze recipe by hitting the link in my profile and looking under Condiments . Enjoy! INGREDIENTS: 2 medium eggplants 2 tablespoons of olive oil 4 tablespoons of Sweet Aminos Glaze Sesame seeds, white and/or black, for garnish METHOD: Pre-heat oven to 200° C, fan-forced Cut the eggplants in half and cut a criss cross pattern into the flesh. Brush the cut surfaces with the olive oil and place, cut side down, onto a lined baking tray. Bake for 20-30 minutes, depending on the size You’ll know they’re ready when they soften and start to shrivel slightly. Carefully, turn the eggplants over and brush 1 tablespoon of Sweet Aminos Glaze over the surface of each one. Sit under a hot grill for a few minutes until the surface caramelises and starts to char. Garnish with seeds and serve.
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?
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