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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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When you are staring at a cut of meat at a grocery store and you are wondering how you’re going to cook so it tastes beautiful, what’s going through your head? Is it a blank stare?

Do you know which method to apply to, say, beef short ribs? What about those cheap cuts of meat you are always tempted into buying and are subsequently disappointed by? The point is that we must know how to apply the cooking methods if we are to put that knowledge to any use.

You don’t know the feeling of control and power you have when you can close your eyes, pick up a piece of meat and know exactly how to cook it. Not only that, but you start saving some real cash too. You don’t have to buy a filet mignon to get a tender flavorful steak. All it takes is understanding how to apply the cooking methods! A true chef can make the cheapest cut of meat taste spectacular.

*2x300g beef steak
*2 tablespoons salted butter
*Salt and pepper
*For the sauce
*200g button mushroom, quartered
*One garlic clove, lightly crushed
*One sprig
*150ml dry sherry
*One tablespoon sherry or balsamic vinegar
*150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
*2 tablespoons double cream yoghurt
*One tablespoon grain mustard
*2 tablespoons chopped flat leaf parsley
*3 tablespoons olive oil

Season the steak with salt and pepper. Melt the butter and fry steak for 4- 5 minutes on both sides or until golden brown
Heat the oil in a large pan and fry the mushrooms with the garlic and thyme, stirring until softened.
Pour in 100ml sherry and cook until reduced to a glaze, about 3 minutes. Add the vinegar and cook for a few seconds more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 minutes.
Remove the garlic and thyme, then mix in the crème fraiche and mustard. Pour in any juices from the steak, then add the parsley.
Serve steak with mushroom sauce.
*Can also serve steak with herb mayonnaise, pepper sauce as well as cheese sauce.
Note… these are two servings.

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Morning Glory



Quick Masala French Toast is a perfect fusion recipe, which you can make for your breakfast with no time. It is a perfect combination of toast, eggs and vegetables, which is not only healthy but also very delicious to eat.

Serve Quick Masala French Toast on its own with a cup of hot Espresso Coffee or Masala Tea for a filling scrumptious breakfast.


*3 Bread slices
*Four Whole Eggs
*Cooking oil, or butter as required
*2 tablespoons Milk
*1 tablespoon red chilli flakes
*Salt, as per your taste
*3 sprig coriander (Dhania) leaves, finely chopped
*1/4 tablespoon Black pepper powder
*1 Onion, finely chopped
*2 to 3 Green Chillies, finely chopped

To begin making the Quick Masala French Toast recipe, beat the eggs in a mixing bowl.
Add milk, beat it again and make sure that it is mixed properly. Add chilli flakes, salt and black pepper.
Once it is done, heat oil in a wide pan. Take a bread slice, dip it in the egg mixture and put it on the pan.
Spread some onion, green chilies and coriander on the top of bread and pour some egg mixture on it again.
Turn the bread and let the other side also cooked properly. Once it turns light brown in colour, take it out of the stove and it is ready to be served.

Chop a wide variety of fruits and vegetables and coat together with the eggs before preparation. Best served with a hot beverage.

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