Pink salmon sauce with farfalle, steamed broccoli, garlic and parsley bread.
Drained tinned salmon is added to lightly fried onions and chopped red and green peppers. Add a dash of either cayenne or paprika, mix well. Pour in enough single cream to make a good sauce. Not too runny or too thick, the salmon should be able to move around a bit. To save calories I use Elmlea single cream. Season well with black pepper and squeeze in a little tomato puree or ketchup. Makes the pink thing even more pink.
And that's it.
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I'm constantly thinking about breads. To me making bread is a cleansing experience.
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