Duckeys Posh Fish Finger Sandwich...

When I was younger my diet used to consist of fish fingers, most days of the week, they are full of Omega 3 great for both adults and kids!

I usually buy Birds Eye fish fingers as they are pretty low in fat and high in Omega 3. To jazz up fish fingers I sometimes include them in a posh fish finger sandwich!

RECIPE: A posh fish finger sandwich, consisting of four fish fingers mixed with juicy beef tomato, green leaf salad served with light mayonnaise and hummus seasoned with pepper in a ten seed brown bread loaf.

You will need:

4 slices of ten seed wholemeal bread
4 cooked fish fingers
1 beef tomato
salad leaves
1 tsp hummus
1 tsp light mayonnaise
pinch of pepper

To make:

1. Pre-heat the oven to 180 degrees

2. Cook fish fingers for 15-20 minutes until golden brown



















3. Meanwhile layout four pieces of bread and spread one side with hummus and the other with light mayo (you can also use light salad cream)

4. Cut thin slices of the beef tomato and layer onto the bread
























5. Add the salad leaves on top of the tomato

6. Then add the cooked fish fingers
























7. Sandwich together and serve with a salad garnish or some carrot sticks.
























This is a great quick evening snack or for lunch, a really posh healthy version of a sandwich which doesn't follow the conventional rules of sandwich making! This must be my favourite sandwich! It also tastes great cold!

Duckeys Special Garlic Pitas

These are a great healthy alternative to garlic bread! Almost half the calories and to me even taste better!

RECIPE: Warm Toasted garlic and basil pitas fresh from the oven!

You will need:

2 mini Pita breads
1 tsp of light butter
1 crushed garlic clove
2 basil leaves

To make…

1. Cut open the pita bread to form two halves

2. In a bowl mix some warmed butter (light) and a crushed garlic clove (add more to make extra garlicy)

3. Stir in some basil leaves and spread on the open side of the pita bread

4. Toast under the grill for 1-2 minutes and ta-da… its that easy.

These go great with my Italian Turkey and Mozzarella pasta bake or with any dish that needs a little extra on the carb front!

Duckeys Special Greek salad and wraps!

Lately I have been eating a lot of salads but yes… salads can be boring so I tried to spice mine up with a bit of Greek influence. 

 

It was really nice actually and very tasty! Sometimes you have creative brain waves and your not sure if you can pull it off but I think I did!

RECIPE: Greek style couscous and mixed bean wraps with Greek tuna salad and hummus.

You will need:

2 Multi-seeded wraps
1 tin of mixed beans1 tin of tuna
1 tsp wholegrain mustard
1 tsp Dijon mustard
2 spring onions
1 bag of lettuce
1 beef tomato
Chili powder
Pepper
1 pack of pesto couscous

To make…

1. Make a salad in a bowl using lettuce leaves and fresh beef tomato sliced

2. Heat some mixed beans up in the microwave

3. Add a pack of couscous to a bowl and add 140ml of hot water from the kettle, cover with cling film and leave to sit for 5 minutes

4. Open a can of tuna and mix with spring onions, Dijon and wholegrain mustard and a sprinkle of chilli

5. Mix the beans and the couscous together

6. Fill the wraps with a spoonful of hummus, add half the couscous and beans and half the tuna split between each wrap and fold up and cut in half (you should have 4 wraps now)

Then add the remaining couscous and mixed beans on top of the salad and the split the tuna in half again

Add the wraps to the dish and this recipe is complete!

What a Greek feast!

Tips on how to make a healthy sandwich!

 
1. Easy on the Mayo

Some full fat Mayonnaise brands can be heavy on the waistline however when using sauces I use extra light mayo or light salad cream. Even a light spreading of healthy hummus can be tasty!

2. Use brown bread

Brown bread is much healthier than white bread so choose a brand with wholegrain and seeds

3. Cancel the butter

It contains lots of saturated fat, a light spread could replace this or if you cant go without butter use something like Flora light

4. Use lots of salad

Its the best way to get your five a day!

5. Make it protein heavy

Use lots of meat, fish and eggs, protein makes you feel full and satisfied for longer

6. Cut out the extras

If you have the main filling do you really need cheese? This is how many sandwiches become fattening!

7. Serve without crisps

Replace your dirty crisps with some healthy carrot sticks or salad on the side

8. Herb-tastic

Adding some herbs can add wonderful flavours to your sandwich

Smoked Salmon and Cream Cheese filled mini toasted bagels

This version is great for breakfast, it is well known that smoked salmon makes a posh breakfast so how about trying my posh smoked salmon bagels with a light spreading of cream cheese!

You will need:

10 mini-bagels, halved horizontally and toasted lightly
6 ounces soft low fat cheese spread
1 packed of warmed smoke salmon

1 tsp Dill

To make...

Spread each half of the bagel with the cream cheese

Top each half with warm smoke salmon, and sprinkle the toppings lightly with dill and pepper.

What a special treat for your breakfast or they make great finger food at parties or picnics... you could also try a full size bagel but if your worried about the calories then stick to the mini's!

Eat alone King Prawn and salad Sandwich

Last night I had to eat dinner alone, to be honest I do find it hard to cook for just myself! Perhaps its the show off in me! So as a quick but tasty treat I made a fresh filled sandwich with some vegetable crudets.

RECIPE: Ten seed wholemeal sandwich filled with beef tomato, lettuce leaves, hummus and Dijon spread topped with juicy King Prawns served with vegetable batons.

You will need:

2 slices of ten seed wholemeal bread
Half packet of King Prawns
1/2 beef tomato
salad leaves
1 tsp hummus
1 tsp Dijon mustard
pinch of pepper and chili

To make:

1. Layout two pieces of bread and spread one side with hummus and the other with Dijon mustard

2. Cut thin slices of the beef tomato and layer onto the bread



















3. Add the salad leaves on top of the tomato

4. Then add frsh king prawns



















5. Cut in half and serve with sliced tomato, celery and carrot batons served with a spoonful of hummus sprinkled with chili and rosemary.



















Sandwiched always follow the same guide lines but its how you present your ingredients that makes the sandwich, allow yourself to be creative and most of all have fun with it!

Sweet Potato and Avocado Sandwich with Poppy seed spread

So this might not be your usual ingredient but this special sandwich contains sweet potato. I love to work with sweet potato as you may have noticed but mainly because it is just so healthy for you!

This sandwich is fresh exciting and puts a new spin on something normal!

RECIPE: Vegetarian sweet potato sandwich layered with Avacado seduced with a poppy seed spread served in brown wholemeal bread.

Servings: Makes 2 servings

You will need:

1 small sweet potato peeled and cut into three 2-inch-thick slices

2 tsp honey mustard

1 tbsp light mayonnaise

1/4 tsp poppy seeds

4 slices whole wheat bread

4 red onion slices

1/2 small avocado

4 tomato slices1

/4 cup shredded reduced-fat Monterey Jack cheese

1/2 cup finely shredded lettuce (or alfalfa sprouts)

To make...

1. Cook sweet potato slices in boiling salted water until tender, about 15 minutes

2. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices

3. Whisk together honey mustard, mayonnaise, and poppy seeds in a small bowl

4. To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper

5. Add a layer of sweet potato slices, cheese and lettuce

6. Top with remaining bread

7. Slice each sandwich in half, securing each half with a toothpick

8. Serve with sliced vegetable wedges and hummus.

What a refreshing recipe!

Turkey wraps with Mango and Curried Mayonnaise

My new Duckey take on a summer snack.. try a wrap!

RECIPE: Fresh Turkey wraps layered with curried Mayonnaise, seasonal salad in a wholemeal wrap.

Servings: Makes 4 servings.

You will need:

Curried mayonnaise

2 teaspoons curry powder
1/2 cup light mayonnaise
2 teaspoons fresh lemon juice

Sandwiches

2 wholemeal wraps, each cut in half crosswise to make four 12x12-inch squares
8 ounces thinly sliced smoked turkey
4 cups thinly sliced romaine lettuce
2 cups thinly sliced seeded peeled English hothouse cucumber
1 ripe mango, peeled, pitted, chopped (about 1 cup)
1/2 cup fresh cilantro leaves
1/2 ripe avocado, peeled, pitted, thinly sliced

To make curried mayonnaise:

Stir curry powder in heavy small skillet over medium-low heat until fragrant, about 2 minutes

Transfer curry powder to small bowl.

Stir in mayonnaise and lemon juice.

Season with salt and pepper.

For sandwiches:

Place 1 wrap square on work surface

Spread with 2 tablespoons curried mayonnaise

Place 1/4 of turkey in center of the wrap

Top turkey with a few leaves of lettuce, 1/2 cup cucumber, 1/4 of mango

Top with 1/4 of avocado slices

Fold in short sides of wrap, then roll up like burrito, enclosing filling completely

Repeat process for remaining 3 wraps

(Can be made 4 hours ahead. Wrap tightly with plastic wrap keep refrigerated)

Cut wraps in half crosswise.

These make such a refreshing change from the usual sandwich and are great for picnics or dinner parties!

Tuna and Pickle Summer Vegetable Pita Sandwiches

A great alternative to a traditional summer sandwich, these lightly filled pita pockets are cheap, quick and easy to eat! The filling reminds me of summer with a sweet refreshing taste great for picnics or lunch boxes.

Great outdoor food!

RECIPE: Pickled tuna filled pockets stuffed with summer vegetables served in wholemeal seasoned Pita Bread.

Servings: Makes 4 servings.

You will need:

1 can Tuna in water
1/2 cup chopped drained sweet pickles
3 tablespoons plain nonfat yogurt
3 tablespoons light mayonnaise
1 red bell pepper
1/2 cup chopped sweet onion
1/2 cup chopped peeled cored Granny Smith apple
2 teaspoons apple cider vinegar
2 cups thinly sliced red leaf lettuce
4 Wholemeal pita breads, halved, pockets opened

To make...

1. Mix the Tuna, Pickles, Yogurt and Mayo in small bowl

2. Season tuna mixture with salt and pepper

3. Mix the sliced bell pepper, onion, and apple in medium bowl

4. Add half of vegetable mixture to tuna mixture and stir to blend

5. Add vinegar to remaining vegetable mixture; toss to combine. Season vegetable mixture to taste with salt and pepper

6. Place a few leaves of lettuce in each pita half

7. Spoon 1/8 of tuna mixture, then 1/8 of vegetable mixture into each pita half

8. Place 2 pita halves on each of 4 plates and serve.

These make a great alternative to a sandwich and are just as healthy in the wholemeal version... they also fill you up without leaving that bloated feeling.

Moroccan garbanzo bean and feta pitas

Well I always like to try different cuisines and I have never thought about doing a Moroccan dish! So here is a really simple and great snack.

You can serve it with green and black olives and some salad!

RECIPE: Jazzy Moroccan Chickpea and feta filled pitas served with green and black olives on romaine salad

You will need:

1/2 cup olive oil
1/3 cup white wine vinegar

4 teaspoons Moroccan spice blend (see below)

Moroccan spice … To make… combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper.
1 15-ounce can chickpeas 1 1/2 cups coarsely chopped seeded tomatoes
1 1/2 cups coarsely chopped seeded peeled cucumbers
1 cup coarsely crumbled feta cheese
1/2 cup chopped red onion
1/3 cup chopped fresh Italian parsley
4 wholemeal pita bread rounds, halved crosswise
Plain yogurt
To make…

1. Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl

2. Place drained chickpeas in large bowl and mix in enough vinaigrette to coat

3. Let stand 10 minutes to allow flavors to blend

4. Add tomatoes, cucumbers, feta cheese, red onion, and parsley to chickpeas

5. Mix in enough vinaigrette to coat

6. Season bean salad to taste with salt and pepper

7. Fill pita halves with bean salad and top with dollop of yogurt

8. Place 2 pita halves on each of 4 plates.

Now hoe simple was that! A refreshing and alternative dish to the traditional English Sandwich!

Mozzarella and Pepper sandwich special... Italiano!

In the summer we can sometimes get bored of the usual traditional cheese and pickle sandwich, lets be honest does it really excite your taste buds?

So why not try something different! I have created an Italiano inspired sandwich fit for anyones lunch box!

You will need:

5-ounce jar roasted red bell peppers drained and roughly chopped for quickness or roast your own pepper!
1 pinch hot pepper flakes or chili
1 teaspoon chopped fresh oregano
Fresh mozzarella torn into pieces
1/2 thin 18-inch brown baguette, sliced lengthwise with interior crumb removed

To Make...

1. Combine the peppers, chili, oregano and mozzarella in a bowl and mix


2. With this mixture fill the baguette

3. Close the baguette and wrap it tightly in cling film, then in aluminum foil

4. Place the sandwich at the bottom of the fridge using something heavy so the weight compresses the sandwich and allows the juices from the cheese to soak into the bread.


What a delicious Italiano take on a sandwich! Perfect for taking out for an outdoor meal, picnic or for your lunchbox!