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Luxurious buttery creamed spinach

Faith Faith



This creamed spinach recipe is luxuriously creamy and flavorful. It’s also surprisingly simple: just spinach, butter, cream and Parmesan cheese. Puréeing the spinach gives the dish the silky, velvety texture that makes it so satisfying.

Creamed spinach is a nice accompaniment for chicken and poultry dishes and also an ideal side for family grills.

*3 cups baby spinach leaves, washed
*½ cup heavy cream
*2 tablespoons butter (½ stick)
*¼ cup grated Parmesan cheese
*Salt and freshly ground black pepper, to taste
Heat the spinach leaves over medium-high heat in a large, heavy-bottomed pot (such as an enameled Dutch oven). You can add a small amount of water to the pot before adding the spinach, but as the liquid in the leaves cooks out, the leaves will steam in their liquid. Stir with a wooden spoon to keep everything moving.

As you cook it, the spinach will soften and turn a bright green color while reducing in volume quite dramatically. This might take 5 to 6 minutes or a bit longer. Plunge the cooked spinach leaves into a large bowl of ice water. This will stop the spinach from cooking and lock in that bright green color.

Drain the ice water and squeeze the excess water from the spinach. Squeezing by hand, a handful at a time is the best way to do this. You can transfer each squeezed handful directly into the bowl of your food processor since the next step will be puréeing it.Meanwhile, heat the cream over medium heat. Let the cream reduce slightly while you’re squeezing the spinach.
Purée the spinach in a food processor until it’s completely smooth.

Return the puréed spinach to the pot and add the butter, cream, and cheese. Cook over medium heat, stirring continuously until it’s hot.
Season to taste with salt and a generous amount of freshly ground black pepper. Serve right away.

*This luxurious spinach dish is best served with roasted chicken!

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Majority favourite meal

Faith Faith



Is your mouth watering yet? Because mine is… Hang on…must get napkinAnyway…are you wondering why this recipe is for OVEN baked pork ribs? Well that is because it was raining…and I wanted ribs but not bad enough to stand outside and attempt to grill in the rain (I am a wimp). So into the oven they went…and they were delicious.

So here you are my friends, a recipe for oven baked ribs that have a delicious and somewhat spicy rub. And if you are wondering what to serve with your ribs, do not fear, because I have got you covered. If your family is like mine, and some like sauce and others prefer plain rub, you can whip up a batch of my barbeque sauce to serve on the side.

And it really isn’t BBQ if you don’t have coleslaw and some greens. While you are at it, go ahead and end that meal with a nice slice of sweet potato pie because everyone loves pie…and frankly after all that cooking, you deserve it.

– 2kg pork ribs
– 1 Tbsp. sea salt
– 1 Tbsp. paprika
– 1 Tbsp. garlic powder
– 1 Tbsp. onion powder
– 1 Tbsp. chili powder
– 2 tsp. ground black pepper
– 2 tsp. cumin
– 2 tsp. cayenne pepper

1. Place the oven rack in the middle of the oven and preheat oven to 250F. Combine all spice ingredients together in a small bowl and stir to combine to create the rub.

2. Rub both sides of the ribs with the spice rub and place the ribs on a baking sheet, rib side down.

3. Bake the ribs for about 2 hours and 45 minutes, turning over 15 minutes or so. Set the oven to broil and cook the ribs for 5-10 minutes to brown the meaty side.

4. Remove from oven and allow to cool for five minutes. Slice the ribs and serve.

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Faith Faith



PASTA form the staple diet in many countries all over the world although we think of rice to be mainly used in savory dishes on special occasion, the old fashioned way. We have the famous rice with fried chicken and sweet and sour pork served with plain boiled rice are also worth trying.

There are many kinds of pasta in all sorts of enchanting shapes and in most grocery stores. A choice can be found such as penne, spaghetti, macaroni, tagliatelle, shells and bows and so on, the list is endless’.

There are also different types of sauces to go with pasta and in the list we have the cheese flavored, pesto as well as plain, sweet or herbed tomato sauces.

Today in the kitchen we have a very simple and straight forward recipe as long as you follow it step by step, put some love to it, you will never go wrong. I tell you and the results are going to be simply amazing.


11/2 cup cooked pasta
1 cup button mushrooms
Chicken and mushroom prego sauce
1 cup chicken chunks / strips
Olive oil
Salt and pepper to taste

In a saucepan, pour some drops of olive oil and fry the chicken strips/chunks until browned. Remove them from the pan and set aside.

Fry the onions and mushrooms until cooked, add back the fried chicken strips/chunks, cooked pasta and add the classic chicken and mushroom prego pasta sauce.

Using a pasta spoon gently mix and simmer for 3 minutes.Serve and garnish with spring onions or chives.

To keep pasta hot if there are let comers, the hot toast savoury butter can be put in a large saucepan with the pasta when cooked for up to 30 minutes allowing the butter to melt slowly

For a delicious alternative, use chunky stewed steak instead of minced beef and either plain or green lasagne.For preparation prior to a party, the cooked noodles can be kept moist for a few hours in a large polythene bag.

Keep inspired and enjoy more and more recipes and tips from our kitchen.

Talk to us what you think about The Sun Kitchen through our FACEBOOK page Chef Faith and also enquire on our catering services.

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