Vumbaca Fruit Market

This easy non-dairy and gluten free recipe for a classic pear and almond tart is something you definitely want at your next gathering! 🤤
#Recipe below
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INGREDIENTS: 1.5 lbs (680 g) canned pear halves, drained 1¼ cups almond meal ¼ cup gluten free oat flour, sifted ½ teaspoon baking powder 1 large egg, beaten 1 teaspoon vanilla extract ¼ teaspoon almond extract ¼ cup maple syrup 2 tablespoons virgin coconut oil, melted ¼ teaspoon sea salt
INSTRUCTIONS: Preheat the oven to 350 F (180 C) degrees. Grease a 9 inch (23 cm) loose-bottomed pan, and line the bottom of the pan with a circle of parchment paper. Open can of pears, drain and pat dry them well with paper towel. Set aside. Add almond meal, oat flour and baking powder in a bowl. Mix and set aside Add egg, vanilla extract, almond extract, maple syrup, oil and salt in a bowl. Whisk until combined. Combine the flour mixture with the syrup mixture and mix until a sticky dough is formed. Spread onto the prepared pan. Arrange pears on top and bake for 22 to 25 minutes or until golden brown. Sprinkle some powdered sugar (optional). Serve immediately with coconut whipped cream.
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Sweet Potato and Feta Tart, with its hidden layer of caramelised onion, is the perfect vegetarian dish for an easy lunch or a light dinner.
#Recipe below
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INGREDIENTS: For the roasted sweet potato 500 g (3 1/2 cups) sweet potato peeled and cut into 1cm cubes 2 Tablespoons olive oil 2 cloves garlic 2 - 3 Tablespoons rosemary leaves 2 - 3 large sprigs Salt & pepper
FOR THE TART: 1 batch Kamut & Spelt Pastry or pre-purchased shortcrust pastry 2 Tablespoons Caramelised Onions 500 g (3 1/2 cups) roasted sweet potato 125 g (2/3 cup) feta cheese crumbled 125 ml (1/2 cup) whipping cream 125 ml (1/2 cup) full fat milk 1 egg 1 egg yolk extra Salt & pepper
INSTRUCTIONS:
TO ROAST THE POTATO: Preheat the oven to 200C (180C fan forced). Place the sweet potato in a large bowl and set aside. Roughly chop the garlic and then the rosemary. Mix the rosemary and garlic together on the chopping board, then continue mincing the herbs and garlic until they are both finely chopped. Scatter the rosemary mixture over the sweet potato. Drizzle over the olive oil, and season with salt & pepper. Toss everything together until the sweet potato cubes are well covered with oil. Spread evenly on a baking tray, and bake for 30 minutes or until the sweet potato is starting to brown and is just cooked. Remove from the oven and set aside.
TO MAKE THE TART SHELL: Preheat the oven to 190C (170C fan forced) Roll out the pastry to fit your tart tin. Gently line the tin with the pastry. Place a piece of baking paper over the pastry and fill the tin with dried rice or beans, or pastry weights if you have them.* Bake the tart for 10 - 15 minutes, or until the edges of the tart turn a light, golden colour. Remove the weights and the baking paper. Reduce the oven to 180C (160C fan forced). Continue to bake for a further 10 minutes, or until the base of the tart has set and lightly brown. Remove the tart shell from the oven.
TO MAKE THE CUSTARD: Whisk the cream, milk, egg, egg yolk, and salt & pepper together in a jug. Set aside.
TO ASSEMBLE & BAKE THE TART: Set the oven to 190C (170C fan forced). Place the tart shell on a baking tray. Spread the caramelised onions in a thin layer over the base of the tart shell. Evenly distribute the sweet potato over the caramelised onions. Scatter the feta cheese over the sweet potato, allowing it to fall into the gaps between the sweet potato. Gently fill the tart shell 2/3 full of custard. Place the tart in the oven (still on the baking tray) and fill the tart shell with the remaining custard#. Bake the tart for 10 minutes. Reduce the oven to 180C (160C fan forced) Continue to bake for a further 10 minutes, or until the tart is golden and the middle is just set. Remove the tart from the oven, and allow to rest for 10 minutes before serving. Serve warm or at room temperature.
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WOO specials! 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! 🍊🍉🥒🌽🥦🥔
📍 22 Howard Avenue, Dee Why... 📞 (02) 9971 9363
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Why #Kale should be one of your besties!
- Low in calories - High in fibre - Zero fat... - Great anti-inflammatory food - High in Vitamin A, C and K - Has powerful antioxidants
Make sure kale is part of your diet by picking a bunch up from #Vumbaca this week!
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We all LOVE our #oranges so here are 10 health benefits of eating our favourite orange fruit! 😉🍊🍊
1. High in vitamin C 2. Healthy for your immune system 3. Helps prevent skin damage... 4. Helps keep blood pressure under check 5. Helps lower cholesterol 6. Helps control blood sugar levels 7. Helps lower the risk of cancer 8. Alkalises the body 9. Good for your eye health 10. Helps stomach function
Pick up your oranges from us today and get a load of healthy benefits! 😋
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This Flourless Chocolate Orange Cake is a stunning, 7 ingredient dessert made entirely in your blender, so what more could you want? 😉
#Recipe below
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INGREDIENTS: 2 small oranges 6 large eggs 1 heaping teaspoon baking powder 1/2 teaspoon baking soda 1 1/4 cups granulated sugar 2 cups finely ground hazelnuts, or store bought hazelnut meal (can substitute almond meal as well) 1/2 cup unsweetened cocoa powder 1/2 tsp ground cinnamon, optional Powdered sugar, optional
DIRECTIONS: 1. Place the oranges in a medium sauce pan and cover with water. Bring the pot to a boil then cover, reduce heat to low, and simmer until oranges are soft, about 2 hours.
2. Once the oranges are cool enough to handle, slice them in half and remove any large seeds.
3. Preheat the oven to 350 degrees.
4. Place the oranges in a blender and pulse until smooth. You should end up with about 1½ cups of puree. Add the remaining ingredients, except for the powdered sugar, to the blender. Pulse a few times, stir, and then pulse, repeating until the mixture is well combined.
5. Grease an 8 inch round spring form pan. Pour the cake batter into the pan and bake for 45 minutes to an hour, or until a toothpick inserted in the centre comes out clean.
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This Roasted Fennel with Parmesan and Chives dish is sweet and mellow and the perfect side for any occasion. It is simple to make and takes no effort as it roasts happily in the oven.
#Recipe below
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Ingredients:
2 fennel bulbs 2 tbsp olive oil salt 1/2 tsp ground black pepper 1/2 tsp dried chives 1/3 cup freshly grated Parmesan 1 tbsp fresh chives
Instructions:
1. Preheat the oven to 190ºC/375 º F. 2. Cut the fronds off the fennel bulbs and then cut each of them in half. (reserve the fronds) 3. Slice the halves into 8mm (1/3-inch) slices. 4. Pour half of the olive oil over the base of your baking dish. 5. Arrange the fennel in a single layer. 6. Drizzle with the remaining olive oil. 7. Season with salt and plenty of black pepper. 8. And roast for 35 minutes. 9. Check the fennel is fork tender then remove from the oven, sprinkle with the dried chives and grated parmesan. 10. Bake for a further 3-5 minutes to just melt the cheese. 11. Chop some of the reserved fennel fronds. 12. Sprinkle with the fresh chives (and some of the reserved fennel fronds) and serve.
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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! 🍊🍉🥒🌽🥦🥔
📍 22 Howard Avenue, Dee Why... 📞 (02) 9971 9363
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This blackberry tart is topped with toasted almonds – this French style dessert is made completely from scratch, in a homemade tart crust!
#Recipe below
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INGREDIENTS: tart shell 9 inch 5 cups fresh blackberries , not frozen 1 cup white sugar 1/2 cup all-purpose flour 2 tablespoons lemon juice , freshly squeezed 1 tablespoon lemon zest 1 tablespoon butter , cold, chopped thinly 2 tablespoons white sugar 1/2 cup slivered almonds toasted
INSTRUCTIONS: 1. Preheat oven to 400 Fahrenheit. 2. Pre-bake the 9 inch or 9.5 inch tart crust at 400 Fahrenheit for 20 or 30 minutes according to the recipe here. Let the tart shell cool slightly. 3. In a bowl, toss 4 cups of blackberries, sugar, flour, lemon juice, and lemon zest. 4. Spoon this mixture into the cooled tart shell. Top with the remaining 1 cup of blackberries. Sprinkle 1 or 2 tablespoons white sugar over the berries, and then sprinkle thinly chopped cold butter on top, too. 5. Place the tart on a rimmed baking sheet (to catch any juices) and bake for 30-40 minutes at 350 F until filling starts to bubble. 6. Take the tart out of the oven, let it cool for about 30 minutes, and top with toasted slivered almonds.
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#BananaTip 🍌🍌🍌
Choose bananas according to how and when you'll eat them. If you prefer fully ripe, brown-flecked bananas, and the store carries only greenish ones, you'll need to shop several days in advance of the time you plan to eat the fruit.
If you prefer bananas just yellow, a day or two will suffice to ripen greenish ones!
... Pop in this week to pick up our favourite #yellow fruit! 🙌🏼
📍 22 Howard Avenue, Dee Why 📞 (02) 9971 9363
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This banana cake is very moist and is full of flavour! Made with sour cream, it is sure to be the BEST banana #cake recipe you'll ever make! 🤤🍌
#Recipe below
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INGREDIENTS: 1 1/3 cup sugar 1 cup sour cream 2 eggs 4 Tablespoons butter softened 1 1/2 cup ripe bananas mashed, about 3-4 bananas 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda
VANILLA FROSTING: 2 Tbsp butter room temperature 1 1/4 cup powdered sugar 1/4 cup heavy cream 1/2 tsp vanilla
INSTRUCTIONS: Preheat the oven to 375 degrees F. (350 degrees F in a glass pan) Cream together sugar, sour cream, egg, and 4 tablespoons softened butter. Add mashed bananas and 1 1/2 teaspoons vanilla extract. Add flour, salt, and baking soda; mix well. Pour into a greased 9x13-inch pan. Bake at 375 degrees F (or 350 degrees F see above) for 30-40 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
FOR VANILLA FROSTING: Cream butter and powdered sugar together until smooth. Slowly add the heavy cream and vanilla. Stir until smooth Spread onto your cooled cake.
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This HONEY JUMBLE SOUR CREAM CAKE is the perfect treat for any occasion, and it's definitely a treat most people won't expect! 😉
#Recipe below
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INGREDIENTS: ⅓ cup (115g) honey, + extra to serve ½ cup (110g) caster (superfine) sugar 125g unsalted butter, chopped 2 teaspoons vanilla extract 1 teaspoon bicarbonate of (baking) soda 3 eggs 3¼ cups (485g_ plain (all-purpose) flour, + extra for dusting
SOUR CREAM ICING: 500g cream cheese, chopped & softened 500g sour cream 1 cup (160g) icing (confectioner's) sugar, sifted 1 tablespoon honey
METHOD: 1. Preheat oven to 180°C (350°F). Line a lightly greased 9cm x 24cm loaf tin with non-stick baking paper and set aside.
2. Place the honey, sugar, butter and vanilla in a medium saucepan over medium heat. Cook for 5–6 minutes or until sugar has dissolved and the mixture has reduced slightly. Remove from heat and set aside for 5 minutes to cool slightly. Add the bicarbonate of soda and whisk to combine.
3. Place the eggs in a jug and whisk well. Gradually add the eggs to the honey mixture, whisking constantly until well combined. Add the flour and stir to combine.
4. Divide the dough in half. Roll out each half between 2 sheets of lightly floured non-stick baking paper to a 3mm-thick 30cm x 40cm rectangle. Place on 2 large baking trays and cook for 10–12 minutes or until golden brown. Using the base of the loaf tin as a guide, cut six 9cm x 24cm rectangles from the baked dough. Allow to cool completely.
5. Place the cream cheese, sour cream, icing sugar and honey in a large bowl. Using hand-held beaters, beat until well combined and thick.
6. Place 1 cup of the icing in the base of the tin and spread to an even layer. Top with 1 of the biscuits. Top with a further ¾ cup of the icing and spread evenly. Repeat with remaining biscuits and icing, ending on a biscuit layer. Refrigerate for 6 hours or until firm. Turn out onto a plate and remove the tin. Cut into slices and drizzle with extra honey to serve. Serves 8–10.
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✨ SPECIALS ✨
It's Wednesday and we all know what that means...SPECIALS!! 🥑🍆🥦🍓
📍 22 Howard Avenue, Dee Why... 📞 (02) 9971 9363
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This cabbage #pie is really simple to make and is very delicious. It's an unusual pie but super scrumptious. If you're into trying new things, give this recipe a go! 😍
#Recipe below
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Ingredients: 2 cups of shredded Cabbage 3 Eggs 5 tbsp (1/3 cup) Sour Cream 3 tbsp Mayonnaise 6 tbsp Flour 1 tsp Salt . 2 tsp Baking powder 1 tbsp Dill 3 tbsp green onion Sesame seeds (for sprinkling)
Instructions: 1. Preheat oven to 350 F 2. Shred cabbage thinly, add salt. Next knead with your hands, so the juices come out. 3. Add greens and mix. 4. Fluff eggs. 5. Add sour cream and mayo. 6. Add dry ingredients, mix well. 7. Pour dough under and over the cabbage. You can mix it a little on top, so it will go through the cabbage. 8. Sprinkle with sesame seeds and chives. 9. Bake at 350F for 30 min until golden brown.
Pop in to pick up all your ingredients! 💕
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Despite its impressive nutrient content, cabbage is often overlooked!
While it may look a lot like lettuce, it actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale. 😮
Here are 9 impressive health benefits of cabbage:
... 1. Cabbage Is Packed With Nutrients 2. It May Help Keep Inflammation in Check 3. Cabbage Is Packed With Vitamin C 4. It Helps Improve Digestion 5. May Help Keep Your Heart Healthy 6. May Lower Blood Pressure 7. Could Help Lower Cholesterol Levels 8. Cabbage Is an Excellent Source of Vitamin K 9. It’s Very Easy to Add to Your Diet
Come and pick up your favourite 'brassica gensu' TODAY! 👌🏼
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This fast and easy Beef and Cabbage Stir Fry is a filling low carb dinner with big flavour and endless possibilities for customisation! 🤤✨
#Recipe below
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INGREDIENTS: STIR FRY SAUCE 2 Tbsp soy sauce 1 Tbsp toasted sesame oil 1 Tbsp sriracha* 1/2 Tbsp brown sugar
STIR FRY 1/2 head green cabbage 2 carrots 3 green onions 1/2 Tbsp neutral cooking oil 1/2 lb. lean ground beef 2 cloves garlic 1 Tbsp fresh grated ginger Pinch of salt and pepper
GARNISHES (OPTIONAL) 1 Tbsp sesame seeds 1 Tbsp sriracha
INSTRUCTIONS: 1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
2. Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
3. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
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Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs is a delicious way to cook eggplant that even eggplant haters will enjoy! 🤤🍆
#Recipe below
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INGREDIENTS: 2 large eggplants, cut in uniform slices 3/4 inch thick about 1-2 tsp. salt, for salting eggplant (Grilled Eggplant doesn’t have to be salted if you want to skip that step. Most of the salt is wiped off, so don’t worry about it being too salty.) about 2 T olive oil, for brushing on eggplant 1/4 cup chopped fresh mint (Or use other fresh herb of your choice.) 1/4 cup chopped fresh cilantro (Or use other fresh herb of your choice. You could use all mint or all cilantro if that’s what you have. I also think this would taste great with a mixture of basil and oregano.) 1/2 cup crumbled Feta (or more)
VINAIGRETTE INGREDIENTS: 1 tsp. garlic puree or finely minced garlic 1/2 tsp. salt 3 T fresh lemon juice 2 T shallots or red onion, finely minced 1/2 tsp. ground cumin (or a little more if you really like cumin) generous pinch Aleppo Pepper (or use cayenne pepper) 1 tsp. Spike Seasoning (optional, but recommended; use any all-purpose seasoning if you don’t have Spike) 6 T extra-virgin olive oil
DIRECTIONS: 1. Cut both ends off the eggplants and cut into slices 3/4 inches thick.
2. If you’re salting the eggplant, lay it out on paper towels and sprinkle with salt. Let the eggplant sit about 20 minutes, or until you see beads of water released.
3. Then turn over and sprinkle with salt and let sit about 20 minutes more on the second side. When you’ve turned the eggplant over and salted it the second time, start to preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 2-3 seconds at that heat.)
4. While eggplant sits, put garlic, salt, lemon juice, and shallots or red onion into food processor fitted with steel blade, pulse until all ingredients are well combined, then let sit for 10 minutes. After ten minutes, put mixture in small bowl, stir in ground cumin, Aleppo or Cayenne pepper, and Spike Seasoning if using, then whisk in olive oil.
5. Wash fresh herbs in a salad spinner if needed and finely chop with a large knife. Crumble Feta into a small bowl.
6. After eggplant has sat for the second 20 minutes, wipe the water (and salt) away from the eggplant with dry paper towel and put it on a baking sheet. Brush eggplant with olive oil on both sides.
7. Lay eggplant slices on the grill. If you want criss-cross grill marks, grill the eggplant about 3-4 minutes on the first side, then lift up the edge to see if the grill marks are dark enough. When you see good grill marks, rotate each piece of eggplant and cook about 3-4 minutes more.
8. Turn eggplant over and cook 3-4 minutes more on the second side, or until it’s done to your liking.
9. Arrange eggplant on a serving tray or baking sheet, drizzle with garlic-cumin vinaigrette, and sprinkle with crumbled feta and herbs.
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🎶 WHAT TIME IS IT? 🎶
It's Wednesday and we all know what that means...SPECIALS!! 🥑🍆🥦🍓
📍 22 Howard Avenue, Dee Why... 📞 (02) 9971 9363
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