While i've not been cooking!

Hi Guys,

Well some of you may have noticed that Duckeys Health Kitchen has been a little pre-occupied lately... so firstly i'm very sorry for that! Usually I can multi-task but I feel like I am at a whole new level right now.

This is because I have been creating a new business of my very own. How exciting! My passion in websites started with this blog I guess, and because I enjoy blogging and creating so much, with all of the various skills and jobs I have had over the last five years have led me to where I am now.

So I thought well why not try it for myself. Which was when Apparition Marketing & Design Ltd was born!

I started the business back in April and I have to say its going very well. So far I have worked with over 60 clients and am now taking another big step and re-branding already. (New brand coming soon!)

So guys if you know anyone who may benefit from PR, Marketing, Websites or any Graphic Design then get in touch. I have a freelancer who works with a London agency so the quality of our work is great but with the costs to help you through the credit crunch!

Plus when things start to level themselves out I can get back in the kitchen and do what I do!

I would like to say a big thank you to the people who have helped me especially my folks, James my wonderful partner and my bro and friends.

On another positive note, health wise I am at my healthiest weight ever (still using my recipes) so have a scout below and see what you like!

Love Duckey x

Duckeys Gluten Free Banoffee Dream

Well guys I am back.

I have had a bit of a break whilst I have set up my new business Apparition Marketing & Design.

It has been great but my time to cook has been limited. So the other weekend James my partner and I went to some friends and I was asked to provide dessert.

So I made a Banoffee pie. The secret to this one is that it also had to be Gluten Free as my friend Carly can't eat Gluten! So here is the recipe!...

Now I know this recipe doesn't sound healthy but I have given it a slight make over by replacing cream with low fat cream, biscuits with low fat gluten free biscuits (which also makes it a gluten free recipe) used dark 70% organic chocolate and used much more banana than sauce.

RECIPE: A thick creamy Gluten Free Banoffee pie with freshly sliced banana, toffee sauce and chocolate shavings.

You will need:

For the cake:

150g gluten free biscuits
1 tin of condensed toffee
1tbsp butter
1 pot of low fat cream
3 bananas
Shaving of 70% dark chocolate

To Make:

1. Take the pack of Gluten Free Biscuits and crush them in a plastic bag with a rolling pin (or your fists if it has been a bad day!)



2. Then add to a saucepan and heat with a small amount of butter until all the biscuit crumbs have been coated.


3. Then add in the mixture to a spring base tin.


4. Cut up some banana slices.


5. Add the banana to the pan layering on the biscuits.



6. Spread over the toffee sauce making a nice layer.


7. Let set in the fridge until serving time.

8. Just before serving whisk up your low fat cream and pile on top of the pie.



9. Dust over the chocolate and bish, bash, bosh you have a yummy Gluten free dessert.



I must say the pie went down well, the boys had second helpings and out of the desserts I have made its been the best responding one so far.

Kopi Lowak Coffee Cake

OK before you stop reading this recipe immediately if I refer to this recipe as the 'cat poo' coffee cake it's not real cat poo!

For Christmas (along with a signed copy of the new Nigella book!) my boyfriend James bought me what is said to be the best coffee in the world.

It's called Kopi Lowak and the reason it is so good? Well it comes from Lowak (cat) droppings, they eat the beans on the floor and because they only eat the good beans only the best ones see the light again!


So I decided to thank my dear Jamesy by making him a Cat Poo Coffee Cake! You don't have to use this type of coffee normal coffee will suffice!

RECIPE: A deliciously buzzing coffee cake filled with coffee icing, topped with walnuts and Kupi Lowak Coffee.
You will need:

For the cake:

150g wholemeal flour
150g butter
150g brown sugar
1 tspn baking powder
1 egg
1 tspn of instant coffee mixed with a small amount of water (to a paste)
100g Walnuts

For the icing:

150g icing sugar
150g butter
1 tspn of instant coffee mixed with a small amount of water (to a paste)
Dusting of cat poo coffee!
Walnuts to decorate

To Make:

1. Mix together the butter and the sugar

2. Once mixed add in the egg

3, Then add the flour and stir well


4. Make your coffee past and insert the coffee and walnuts into the cake batter



5. Then divide this mixture between two sandwich tins your should have just enough!


6. Put the cakes in the oven to bake for around 20 minutes until golden in colour at 180 degrees

In the meantime we can make the icing:

7. In a bowl 150g of butter

8. Add in a much icing sugar as it takes to make a solid icing


9. Flavour this icing with the coffee paste and Kopi Lowak powder to taste

10. Leave to rest until the cake has cooled

11. Once the cakes are cool spread a layer of icing in the middle of the cake


12. Sandwich the cakes together to form one cake

13. Spread another layer of icing on top of the cake evenly



14. You can then decorate this with a dusting of Kopi Luwak and sprinkle on some walnuts.


And it really is as simple as that. You can make any cake from a basic batter so get inventive in your kitchen and see what you can come up with!

Sexy Seasoned Scallops!

I had the opportunity to cook something I have always wanted to cook last week but never had the chance to before! So i'm thankful to be able to do so!

This was a fish dish... easy to cook and very tasty! Yes Scallops... and very enjoyable ones at that!

I was really surprised that it only took about ten minutes to prepare this meal so if you want to cook something in a hurry and spend more time entertaining and taking good care of your guests then this is the perfect dish.

RECIPE: Sexy Scallops seasoned with Chili and Coriander served with a Spinach and watercress salad and a drizzling of balsamic vinegar.

You will need:

1 pack of M&S pre-seasoned Scallops

1 pack of Spinach and Watercress salad

Splash of balsamic vinegar

To make:

1. Heat a frying pan with a drop of olive oil

2. Once heated add the Scallops

3. Keep turning again and again for around 5-7 minutes until browned

4. Serve with a side salad and some balsamic dressing.

This makes a really great light and fresh meal.

It is a classy, tasty and flavourful meal perfect to share with someone special! White wine will compliment this dish delightfully but make sure you have someone to pour it!!!... and for dessert I recommend my Duckey Carrot cake.

Duckeys Chocolate Coated Strawberry Dream

Dessert lovers! Listen up! This one is for you!

I was having a good girlie night and every girl needs a chocolate treat from time to time! It is a woman's prerogative after all!

I love strawberries and I love chocolate so what better than to combine these tasty little treats together. To make this a true dessert it needed something extra so i made a coconut and honey yogurt to dip the chocolate coated strawberries in.

RECIPE: Dark chocolate dipped strawberries accompanied by a luxurious coconut and honey flavoured yogurt topped with dark chocolate shavings and chocolate dipped Brazil nuts.

You will need:

A dozen strawberries
1 bar of Green and Blacks dark chocolate
A few Brazil nuts
1 pot of low fat natural yogurt
1 teaspoon honey
1 dessert spoon of dessicated coconut

To make:

1. Melt the chocolate in a bowl this can be done in the microwave or over some hot water on the hob

2. Take your individual strawberries and dip the all the way into the chocolate then arrange them evenly on a plate (you may also like to try this with some Brazil nuts)

3. Allow to cool in the fridge for about an hour

4. Take a martini glass

5. In a bowl add some low fat natural yogurt then add the honey and coconut and stir

6. Grate on some chocolate shavings

7. Arrange on a wooden platter and serve with the strawberries nuts and some chocolate chunks!

True heaven on a platter! mmm!

Duckeys Italian Antipasti!

I have to say that one of my favourite Italian dishes must be antipasti! One reason I love this tasty little treat is that its great finger food, you can really get stuck in and involved with it!

The flavours of a traditional antipasti combined are magnificent and completely complement each other with smokey, garlic tasting food.

I also love the assortment of colours as you can see by the photos this dish just comes alive.

I like to serve an antipasti in two occasions usually, the first would be if I had company and I wanted to serve some light nibbles and the second would be when I want to veg out in front of the TV with a good movie and bottle of pinot!

So here is how I assemble my antipasti and what ingredients I use!

You will need:

Vine tomatoes (it is actually the vine that creates the beautiful tomato fragrance!)
Stuffed vine leaves (from the Deli counter)
Fresh Mozzarella cheese (from the Deli counter)
1 bag of fresh salad for garnish
A handful of fresh parma ham (also obtained from the meat counter)
Rustic Italian bread (fresh toasted)
Sun dried tomatoes
Assortment of olives
Balsamic Vinegar
Olive Oil
(this bit you can do yourself or buy pre-prepared) roasted courgette, red pepper and aubergine!
1 platter board (wooden)


To make:

OK guys how easy is this, once back from the supermarket, unpack all of your ingredients!

Get out your wooden platter board!

Neatly arrange the ingredients around the board.

Toast the bread roast the vegetables and serve the olive oil and balsamic!

How easy is that!




If you are serving this at a party be aware it might not last that long!

This is the roasted vegetables, I did mine on a George Foreman for about 5 minutes with some Rosemary and Oregano however you can also bake them in the oven for around 20 minutes.

So if you have guests or just want some easy food then veg out with my Italian Antipasti solution!

Duckeys Healthy Banana Cake...

OK folks this was something I was working on before I came home to Suffolk. I was going through my cake phase and really wanted to try a loaf cake. So I thought what better than banana cake.

This was a really easy and simple cake to make which had immense banana flavour and a moist texture.

RECIPE: Moist fluffy banana cake perfect served cold from the fridge or warm with a cup of tea.

You will need:

75g softened butter
75g brown granulated sugar
1 large beaten egg
225g plain wholemeal flour
2 level tsp baking powder
1 tablespoon low fat natural yogurt
4 small ripe bananas or 2 big ones!
50g chopped walnuts / nuts

To Make:

1. In a bowl add the butter, caster sugar and egg intoand whisk then add in the flour and baking powder.

2. In another bowl mash the banana and add some natural yogurt.

3. Add the two mixtures together and combine.

4. Stir until all ingredients are well mixed.

5. Line a loaf tine with some greeseproof paper and add the cake mixture into the tin. Add this into a pre-heated oven of 180 degrees.

6. This will take around 30-40 minutes to bake in the oven. Usually bread and loafs will take a bit longer due to their shape and size. You can test the cake with a cocktail stick if it comes out clean you know your cake is ready!

7. Remove the cake from the oven and allow to cool.

8. Once cool cut the cake into small slices and serve!

This cake is the perfect simple cake to serve and store and great for all those cheeky monkeys who love to eat cake!