Naomi Sherman Food Creative
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Salted Caramel Bars

Salted Caramel Bars

by Naomi Sherman | Treats & Snacks

Smokey BBQ Pork Ribs

Smokey BBQ Pork Ribs

by Naomi Sherman | Main Courses

Campfire BBQ Sauce

Campfire BBQ Sauce

by Naomi Sherman | Condiments

Baked Brie with Balsamic Blackberries

Baked Brie with Balsamic Blackberries

by Naomi Sherman | Treats & Snacks

Sweet Mustard Chicken

Sweet Mustard Chicken

by Naomi Sherman | Main Courses

Browned Butter and Pecan Cheesecake

Browned Butter and Pecan Cheesecake

by Naomi Sherman | Desserts

Chocolate Marshmallow Bunnies

Chocolate Marshmallow Bunnies

by Naomi Sherman | Treats & Snacks

Hot Damn Buns

Hot Damn Buns

by Naomi Sherman | Treats & Snacks

Apple Tea Cake

Apple Tea Cake

by Naomi Sherman | Treats & Snacks

Chocolate Swirly Swirls

Chocolate Swirly Swirls

by Naomi Sherman | Treats & Snacks

Choc-Orange Pudding

Choc-Orange Pudding

by Naomi Sherman | Desserts

Vanilla Love Cake

Vanilla Love Cake

by Naomi Sherman | Desserts

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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
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?
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
Look at this copy of Edible Heirlooms sitting pret Look at this copy of Edible Heirlooms sitting pretty in the kitchen of @coachhouse_ the beautiful converted coach house in Gawler where we shot parts of the book . I spent a large part of Monday packing and shipping orders and it felt really good . Grab your signed copy at the link in my profile . Make me sing a happy song
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