BNS

[Eddie]

Good Afternoon - yah its Friday.

Can I please ask if BNS is free on RED day? I am looking at recipe for spicy salmon cakes on SW website using BNS and its says recipe is free on red day - but cant find in free food in the book under red day?

Also, I bought parnsnips by mistake, any ideas how to use on a green day so they are free?
Soup recipe etc??

Hope you are all having a good day so far.

My 1st green day, have mozzarollo & aubergine pasta bake ready to go in the oven tonight (from SW website) - smells nice.

 

[Claire1981]

No idea what BNS is!

Parsnips, other than roasted in oven I have no idea - TBspn honey wouldnt be many syns if you put on whilst cooking??

Oooh sounds nice! x

 

[KittyB]

Parsnips
BNS
Carrots
Swede
Leeks or Onions
Chopped up and cooked with 2/3 litres of veggie stock made with 2 cubes then blitzed makes a lovely soup.
Thats what I normally put in mine, but you can vary it anyway you like.
HTH

 

[Eddie]

Brill, thanks Ladies.
Sorry Claire - Butter Nut Squash.

Recipe: Serves 4 people
1 butternut squash, chopped
5 carrots (optional), chopped
Large tin of red or pink salmon, drained with skin and bones removed
1 red chilli, finely chopped
1 bunch of spring onions, finely chopped
Salt and freshly ground black pepper, to taste
½ tsp Thai 7 Spice or Chinese 5 Spice
Pinch of dried mustard powder
1 egg, beaten
Fry Light

1. Boil the carrots and butternut squash until tender, then drain in a colander to remove all the excess water, return to the pan
and mash.
2. Add the salmon, chilli and spring onions and combine. Add the spice and mustard powder, season to taste and mix together with the beaten egg.
3. Divide the mixture into 8 portions and shape each one into a ball. Flatten each ball with your hands to form a ‘cake’, and store in the fridge until required.
4. Spray a frying pan with Fry Light and fry for approximately 5 minutes on each side. Serve with a huge fresh green salad.