Two Old Ducks was founded by Annette Long in 2006 to promote back to basics food – cooking from the pantry and garden for your family. I always felt that a couple of ‘old ducks’ conjured up a simple sharing of cooking together and of course enjoying the fruits of your labour.
After spending years involved in food, with starting a successful catering business 30 years ago, than an award winning restaurant on the Sunshine Coast I became more and more convinced of the importance of educating people about the simple pleasures of simple seasonal whole food. This passion has lead to the birth of Two Old Ducks…
Visit ‘OUR COOKBOOK’ to purchase The Two Old Ducks Cookbook now!
This ice – cream is delicious, economical and I served with Chocolate Self-Saucing Pud…….YUM
1 can coconut milk (400g)
300 ml thickened cream
1/2 cup coconut milk
All ingredients into a saucepan – simmer for 5 minutes.
Watch carefully and stir to avoid boiling over.
Pour into a bowl and chill – then into the ice-cream churn
OR into a tray into the freezer and stir 3 times at 15 minutes intervals
Then cover and freeze until ready to eat – usually 1 1/2 hours
- 1 large ham hock
- 500 gram of green split peas ( rinsed well)
- 2 stalks celery – chopped finely
- 1 onion – chopped finely
- 2 carrots – chopped finely
- 2 bay leaves
- 10 cups of stock ( or water – but stock is tastier)
In a large pot gently simmer the onion, carrot and celery in a little oil. Add stock, ham hock, rinsed pea and bay leave. Season with a little salt and pepper.
Make a cup of tea, sit in the sun and let dinner cook.
I leave mine simmer for a minimum of 2 hours.
Remove hock, discard skin, and pull meat off bone.
Puree soup then add meat to the soup. Enjoy