Spaghetti with Asparagus, Peas and Mushrooms

Simple recipe this one, but so tasty...

Ingredients (serves 4)

1-2 bunches of asparagus (the thinner the better)

a few mushrooms (chopped)

some peas

2-3 spring onions, chopped

chilli flakes

olive oil

butter

white wine

salt

500gr spaghetti

Wash the asparagus and cut off the harder part of the stem if it feels too hard to cook. Alternatively you can slice the harder part right through the middle. Cut the asparagus in pieces of roughly 2cm each (that's less than an inch you imperials).

In a frying pan, heat some olive oil and toss in the asparagus. Add butter, peas, spring onions and chilli flakes. Cook for 4-5 minutes, drizzle some white wine, add the mushrooms and salt. Turn the heat down and cover, allowing it to cook gently for another 5 minutes or so. In the meantime...

In a saucepan add water, salt and bring to the boil. Add your spaghetti and cook for as long as you like-preferably the time advised on the pack.

Drain the pasta, return it to the saucepan and tip your asparagus sauce in. Mix gently and serve with some nice parmesan cheese. I use mature anari, a Cypriot cheese. Drink the rest of the wine with it :-)

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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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