Welcome to Two Old Ducks

Annette Long - Two Old Ducks

Annette Long

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!

QUEEN BEE PAULA shares bee stories and workshop + local Mt Mee Community shares UDDERLY DELICIOUS cookbook

‘YOU CAN’T OUT-RUN A BAD DIET’ with Kate Di Prima, and gold star for learning LUNCH BOX priority

Coconut Ice-Cream

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

Enjoy

Pea and Ham Soup

  • 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

Paleo Sandwich Bread

  • 3/4 cup Almond butter
  • 5 eggs
  • 1/4 cup coconut boil – melted
  • 1 tabs honey
  • 1 tsp apple cider vinegar
  • 1/4 cup flax seed meal
  • 3 tabs coconut flour
  • 1 tsp baking powder
  • salt to taste
  • Oven temp 350/ moderate – line a loaf tin
  • Mix almond butter, eggs, coconut oil, honey and vinegar
  • Mix all dry ingredients together
  • Mix wet and dry ingredients
  • Pour into tin and bake for 30-35mins
  • Cool in tin for 10mins – store in refridge

 

The Great Diet Lifestyle Debate: Paleo, Raw Living & Lifestyle Renewal

LISTEN NOW: Community Kitchen Podcast Episode – 5th May 2015

Ingrid from City Chicks & RNA Beef Cattle Chairman Gary Noller

LISTEN NOW: Community Kitchen Podcast Episode – 24th March 2015

Lets Talk Breakfast Cereals with Felicity from Mind your Body

LISTEN NOW: Community Kitchen Podcast Episode – 17th March 2015

Super Foods and ‘eating consciously’ with local European restaurant

LISTEN NOW: Community Kitchen Podcast Episode – 16th September 2014

Back to Basics, Fermented Foods and fresh Pasta

LISTEN NOW: Community Kitchen Podcast Episode – 9th September 2014

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