Butternut squash soup

Κυπριακά δαμαί

We had a bit of a dodgy lunch yesterday, so for the evening meal we wanted something simple and soothing. We had a butternut squash in the fridge so I looked up some soup recipes. This is what I ended up with:

Ingredients
1 medium size butternut squash, diced
1 large potato, diced
1/2 onion, finely chopped
1 clove of garlic, very finely chopped
Dill (either fresh or dried-I used dried)
Vegetable stock or good old water
Olive oil
Salt
In a large saucepan firstly sauté the garlic and onions in olive oil. Toss in the squash, potato and dill and turn for about 1 minute until they are coated with oil. Add your vegetable stock (or water) and salt and allow to boil for about 20 minutes, or until squash and potato are soft. Use a hand blender to blitz the ingredients, getting a nicely thick soup. Serve. If you have fresh coriander, chop some and sprinkle it over your plate. We had this with rye sour dough bread, worked a treat.

Cod and spinach bake

For this recipe you can use any kind of white fish, such as cod, haddock or coley.

Ingredients

Fillets of white fish

Lemon juice

roughly 250gr of spinach

Dill (fresh if possible-dried will do)

Mozzarella cheese

Olive oil

Salt

In a frying pan, cook the fish gently with the lemon juice and a drizzling of olive oil. About 15 minutes is more than enough, but make sure you have a soft, flaky fillet of fish. In the meantime throw the spinach in a frying pan with another drizzling of olive oil, salt and the dill. Let it sweat on low fire for about 3-4 minutes.

Lay out the fish on a baking dish and also add the juices from its frying pan. Spread on top the spinach and cover with some thick slices of mozzarella. Cook in a pre-heated oven at 200 degrees for about 15 minutes, or until the cheese melts and turns golden. Serve with cous cous or rice.

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