Carlingford Fruit World

This Italian Pear Almond Cake is not a cake with pears in it, but more pears with some cake in it. It features 3 pears, nestled in a delicious, lightly sweet & moist almond cake. Perfect for any time of day! 🤤🍐
#Recipe below
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Ingredients:
9 Tbsp unsalted butter at room temperature 9 Tbsp white sugar 2 large eggs 7 Tbsp all-purpose flour 3.5 oz ground almonds 1/2 tsp baking powder 3 medium pears ripe, peeled, cored and halved 1.7 oz flaked almonds Icing sugar for garnish
Instructions:
1. Pre-heat oven to 375° F.
2. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
3. Prepare pears, by peeling, coring and cutting in half. Set aside.
4. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the butter and white sugar together until pale and fluffy.
5. Add the eggs, one at a time, beating well after each addition. Using a spatula, fold in the flour, ground almonds and baking powder. Spoon batter into the prepared springform pan and use a palette knife to even out the mixture. (Batter will be thick and fill the pan only about an inch thick).
6. Arrange the pear halves over the top of the cake and bake in pre-heated 375° oven for 25 minutes. Remove cake from oven and sprinkle the flaked/sliced almonds over the top. Return to the oven for a further 8-10 minutes. The cake is ready when a skewer inserted into the centre of the cake comes out clean.
7. Leave the cake to cool in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing sugar before serving with
8. Optional Mascarpone, Marsala and Orange Cream: Whisk the grated rind of 1 orange and 2 Tbsp. of freshly squeezed orange juice in a bowl. Add 2 tablespoons sweet Marsala and 100 g (3 1/2 oz.) of mascarpone cheese. Sweeten with icing sugar to taste.
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This Skinny Sparkling Mint Pineapple Lemonade is light, refreshing and filled with fruity flavours, you won't be disappointed! 🤤🍋🍍
#Recipe below
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Ingredients:
2 cups fresh pineapple juice or a fresh pineapple, diced 2 cups light lemonade, such as Crystal Light 2 cups lime sparkling water, such as La Croix For Garnish: Lime wedges Mint leaves
Instructions:
1. If using a fresh pineapple, add the pineapple to a blender and puree well. 2. Measure out 2 cups. 3. In a pitcher, combine the pineapple juice and light lemonade. Stir to mix well. Add sparkling water and gently stir. 4. In 4 medium glasses filled with ice, add the pineapple lemonade. 5. Garnish with lime wedges and mint leaves.
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Pineapple Barbecue Chicken - You're only a few ingredients away from this amazing, juicy, and SO delicious meal prepared with chicken, pineapples and barbecue sauce! 🤤
#Recipe below
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INGREDIENTS: 1 pound (4 ounces each) boneless, skinless chicken breasts salt and fresh ground pepper , to taste 1/2 cup low sugar honey barbecue sauce (or you can use your favorite low sugar barbecue sauce), divided * 1 can (20 ounces) pineapple chunks, drained 1/2 tablespoon extra virgin olive oil
INSTRUCTIONS: 1. Season chicken breasts with salt and pepper. 2. Grease a baking dish with cooking spray. 3. Arrange chicken in baking dish and top with 1/3 of the barbecue sauce; rub in the barbecue sauce and top with pineapple chunks. 4. Add remaining barbecue sauce on top and cover with plastic wrap. 5. Place in fridge for 30 minutes to 2 hours. 6. When ready to bake, preheat oven to 400F. 7. Remove plastic wrap. 8. Drizzle olive oil over the chicken. 9. Bake uncovered for 40 minutes, or until chicken's internal temperature reads 165F. 10. Remove from oven and serve.
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Garden Fresh Bruschetta combines garlic toast topped with juicy tomatoes, basil, salt and pepper. This is definitely perfect for an appetiser! 🤤🍅
#Recipe below
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INGREDIENTS 20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small 1 clove garlic , minced 1/4 cup fresh basil chopped fine 2 tablespoons olive oil 1 tablespoon red wine vinegar 1/2 teaspoon each salt & pepper (or to taste)
FOR SERVING 1 baguette olive oil & fresh garlic for toasting
INSTRUCTIONS Dice tomatoes about 1/4" and lightly drain. Mix all ingredients and let stand at room temperature for at least 1 hour. Slice the baguette, brush with olive oil and toast or grill until lightly browned. Rub each toasted slice baguette with a clove of raw garlic. Top with tomato mixture.
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That's right it's the most exciting time of the week where we give all our lovely customers our #SPECIALS for this week! 😉
Make sure you pop in to pick up everyone's favourite #fruit and #veges! 🍊🍉🥒🌽🥦
📍 Shop 124, Carlingford Shopping Centre, Carlingford

#Pears are a mild, sweet fruit with a fibrous centre. They are rich in important antioxidants, flavonoids, and dietary fibre and pack all of these nutrients in a fat-free, cholesterol-free, 100-calorie package! 🍐🍐🍐🍐
Here are 10 awesome health benefits of pears!
1. Can help improve Digestion... 2. Helps weight Loss 3. Antioxidant Activity 4. Helps Prevent Cancer 5. Helps Boost Immunity 6. Can help Improve Heart Health 7. Can help Speed up Healings 8. Can help Improve Circulation 9. Can help Reduce Inflammation 10. Helps Improve Bone Health
📍Shop 124, Carlingford Shopping Centre, Carlingford 📞 (02) 9872 4735
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This teatime treat has a delicious honey drizzle and sweet pear layers perfect for those family gatherings! 😍🍐
#Recipe below
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INGREDIENTS: 3 beurre bosc pears, peeled, cored, thinly sliced 80ml (1/3 cup) honey 125g unsalted butter, chopped, at room temperature 225g (11/2 cups) plain flour 11/2 teaspoons baking powder 100g cream cheese, chopped, at room temperature 100g (1/2 cup) caster sugar 1 teaspoon vanilla bean paste 2 eggs
HONEY DRIZZLE: 80g (1/2 cup) pure icing sugar 2 teaspoons honey 1/2 teaspoon vanilla bean paste 3-4 teaspoons boiling water
METHOD:
Step 1 Place the pear, honey and 25g butter in a large frying pan over medium heat. Cook, turning the pear occasionally, for 10 minutes or until softened. Remove from the heat. Use a slotted spoon to transfer the pear to a plate, reserving the liquid in the pan. Allow the pear and the reserved pear liquid to cool.
Step 2 Preheat the oven to 180C/160C fan forced. Line a 9 x 21cm (base measurement) loaf pan with baking paper.
Step 3 Sift together the flour and baking powder in a bowl. Use electric beaters to beat the cream cheese, sugar, vanilla and remaining 100g butter in a separate large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to gradually fold in the flour mixture and 100ml of the reserved pear liquid, in alternating batches, until mixture is smooth and combined. Fold through half the pear slices. Spoon the mixture into the prepared pan and smooth the surface. Top with remaining pear slices. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool slightly in the pan before turning onto a wire rack to cool completely.
Step 4 For the drizzle, place the icing sugar, honey and vanilla in a bowl. Stir to combine, adding enough boiling water to form a thick icing.
Step 5 Drizzle the icing over the cooled cake and set aside to set.
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These Papaya Fruit Boats with Grain Free Granola are the perfect low carb, gluten-free, grain-free, vegan breakfast! It will start your day without a sugar rush and the inevitable mid-morning crash! 🤤✨
#Recipe below
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GRAIN FREE GRANOLA
Ingredients:
200g almonds 50g pecans 60g cashews 75g sunflower seeds 90g pepitas 160g coconut flakes 1/4 teaspoon ground cinnamon 4 tablespoons olive oil or melted coconut oil 1/4 cup rice malt syrup or honey 1 teaspoon vanilla extract
Instructions:
To make the grain free granola, preheat the oven to 180°C (350°F) and line 2 trays with non-stick baking paper. Roughly chop the almonds, pecans and cashews and place into a bowl. Add the sunflower seeds, pepitas, coconut flakes and cinnamon and stir to combine.
Heat the oil, rice malt/honey and vanilla together in a small saucepan or in the microwave for about 30-40 seconds until liquid and stir through the nuts until completely coated. Spread evenly over the baking trays and bake for 30 minutes, rotating the trays and stirring every 10 minutes until cooked and golden. Allow to cool on the trays, stirring every few minutes to break up the clusters. Store in an air-tight container.
PAPAYA FRUIT BOATS
Ingredients:
1 papaya 500g coconut yoghurt 2 figs, sliced Handful of raspberries and blueberries Fresh baby herbs or edible flowers, optional Grain free granola (recipe above), to sprinkle
Instructions:
To make the papaya fruit boats, cut the papaya in half and scoop out the seeds with a spoon. Fill the centres with coconut yoghurt. Top with your favourite fresh fruits, I’ve used sliced figs, raspberries and blueberries here. Scatter with grain free granola and fresh baby herbs or edible flowers if you like.
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"A little #lemon juice makes everything taste better!" - Virginia Sanbar 🍋🍋🍋
Here are 12 health benefits of our favourite yellow fruit! 🙌🏼
1. Help Improve Vitamin C Levels... 2. Can Decrease Blood Cholesterol 3. Can Alkalise Our pH 4. Helps Boost Liver Function 5. Helps Boost Metabolism 6. Helps Boost Gallbladder Function 7. Can Help Digestion 8. May Help Treat Acne 9. Can help Decrease Digestive Irritation 10. Helps Prevent Internal Haemorrhage 11. Helps Improve Eye Health 12. Helps Improve Cancer Treatment
Pop by to pick some up TODAY! ✨
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That's right it's the most exciting time of the week where we give all our lovely customers our #SPECIALS for this week! 😉
Make sure you pop in to pick up everyone's favourite #fruit and #veges! 🍊🍉🥒🌽🥦
📍 Shop 124, Carlingford Shopping Centre, Carlingford

This Lemon Velvet Cake is one of the most popular cakes to date, its real lemon flavour and incredible light, airy texture, while still staying moist and delicious is the PERFECT combo! 😋🍋
#Recipe below
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Ingredients:
1 1/4 cups sifted all purpose flour 1 1/2 cups sifted cake flour 1/2 teaspoon baking soda 1 1/2 tsp baking powder 1 teaspoon salt 1 1/2 cups sugar 2/3 cup vegetable oil 1/3 cup vegetable shortening at room temperature 1 tsp good quality vanilla extract 2 tsp pure lemon extract 3 large eggs 1 1/2 cups buttermilk zest of two small or one large lemons grated and finely chopped
For the Frosting: 4 cups icing sugar powdered sugar 1 cups unsalted butter 1 tsp pure lemon extract 1 tsp minced lemon zest optional 2 tbsp milk approximately
Instructions: Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy Beat the eggs in one at a time. Fold in the lemon zest. Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the centre comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
To prepare the frosting: Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly. Add the lemon extract and a little of the milk. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency. Fill and frost the cake. Garnish with candied lemon zest if desired.
To make candied lemon zest: Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible. Bring one cup of water and one cup of sugar to a slow boil. Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack. When cool, cut them in strips and roll in fine sugar.
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#MondayTip: There's a specific way to pick out Brussel Sprouts! 😮
You either love them or you can’t stand them, but as a vegetable that’s so small it packs such a wallop in terms of nutrition.
When picking up #BrusselsSprouts at the market make sure the leaves are compact, not falling off from the stem & the veggie should be hard to touch when you squeeze it!
... Pop in to grab yours today! 😋
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Breakfast time just got kicked up a notch with these Avocado Corn Cakes. They are so delicious and can be enjoyed with syrup or sour cream depending what you feel like! 😉🥑
#Recipe below
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INGREDIENTS:
2 cups frozen corn (thawed) 1½ cups flour 2 teaspoons baking powder 1 teaspoon salt (coarse) ¼ teaspoon black pepper 1 scallion diced 2 eggs 1 tablespoon melted butter (cooled) 1 avocado ¼ cup cheese (cheddar or a cheddar blend) ½ cup milk (optional) add chopped cilantro if desired 2 tablespoons
INSTRUCTIONS:
1. In medium bowl mix corn, flour, baking powder, salt, pepper, scallion.
2. In small bowl, whisk eggs and better together, then add it it the avocado diced, along with cheese and milk.
3. Place wet ingredients into large bowl with dry ingredients and mix thoroughly.
4. Lightly oil skillet and place three tablespoon size scoops of batter cook on medium heat about 2 minutes or until the batter is lightly golden on the bottom and getting firm on the edges covering with a lid will help them cook quicker and rise nicely.
5. Flip cakes over and cook another 1-2 minutes.
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This recipe for '#Avocado Fries' is slices of avo that are breaded & lightly friend to crispy golden brown perfection. The ultimate appetiser or side dish for #avo lovers! 🤤
#Recipe below
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Ingredients:
2 large avocados avocados should be firm 1/2 cup all purpose flour 1 tablespoon chili powder 2 teaspoons salt divided use 2 eggs beaten 1 1/2 cups panko breadcrumbs 1/3 cup vegetable oil
Instructions: 1. Peel and seed the avocados and cut them into 1/2 inch slices.
2. In a small bowl, mix together the flour, chilli powder and 1 1/2 teaspoons salt.
3. Dredge each avocado slice in the flour, then dip into the egg mixture and roll in panko crumbs. Repeat with all avocado slices
4. Heat the oil in a large pan over medium-high heat. Add a single layer of avocado slices to the pan. Cook for 2-3 minutes per side or until golden brown. Drain on paper towels.
5. Repeat the cooking process with the remaining avocado slices.
6. Sprinkle the avocado slices with the remaining 1/2 teaspoon of salt and serve immediately, with dipping sauces if desired.
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This week's AWESOME specials! 😋
📍 Shop 124 Carlingford Shopping Centre, Carlingford

Taste a little bit of #Mexico with this awesome #quacamole recipe. Perfect for those get togethers with friends and family as a starter! 🤤🌮🌯🥙
#Recipe below
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Ingredients:
3 Haas Avocados 1/4 cup red onion, finely diced 1/4 cup Roma tomatoes, finely diced 1/4 cup cilantro leaves, chopped (no stems) 1 Jalapeno or Serrano chile (about 1 tablespoon), finely diced 1/2 teaspoon sea salt (or maybe a little bit more!) 1 tablespoon lime juice, squeeze the juice from 3 key limes Optional Garnish: cilantro leaves on stems, or sprinkling of Mexican Cotija Cheese
Instructions:
1. Using a knife or avocado tool, slice avocados in half. Reserve the pits for later.
2. Remove the peels and place the avocado in a bowl.
3. Mash the avocados until the consistency is smooth with just a few small lumps.
4. Add remaining ingredients to the bowl. Gently fold all ingredients together.
5. If serving guacamole as an appetiser, transfer Mexican Guacamole to a molcajete.
6. Garnish with a few cilantro leaves on stems, or a sprinkling of Mexican Cotija Cheese.
7. Serve guacamole with restaurant-style tortilla chips.
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These spicy roasted #pumpkin wedges are the PERFECT side dish for that dinner you'll be hosting this weekend or even just as a snack for the kids after school! 🤤
#Recipe below
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Ingredients:
1 small Hokkaido pumpkin, about 750 g/ 26.5 oz (butternut squash or other kind of tasty pumpkin can be used instead) 2 garlic cloves 1 teaspoon ground cumin ½ teaspoon ground coriander 1 teaspoon hot paprika powder ½ teaspoon turmeric powder 3-4 tablespoons olive oil salt and pepper to taste
Instructions:
1. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
2. Wash and dry the Hokkaido pumpkin, you don't have to peel this sort. If you are using butternut squash or other sort of pumpkin, you will have to peel those. Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or in a casserole dish if you are baking them directly.
3. In a small bowl mix together the roughly chopped garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don't find it necessary. Add salt and pepper to taste. Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
4. Serve hot with yogurt tahini dip or as a side dish.
5. For the yogurt tahini dip: mix together 150 g/ about ⅔ cup Greek yogurt with 1 tablespoon tahini, 1 teaspoon za'atar, 1 grated garlic clove and salt, pepper and lemon juice to taste.
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#FunFactFriday: The word "pumpkin" showed up for the first time in the fairy tale Cinderella! 💃✨
A French explorer in 1584 first called them "gros melons," which translates into Latin as "pepon," which means large melon.
It wasn't until the 17th century that they were first referred to as pumpkins! 😮
... 📍 Shop 124, Carlingford Shopping Centre, Carlingford
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