healing reiki

07/03/2022

Creamy Chicken & Thyme Casserole with Jeeny Maltese

For all of the Today show recipes and hundreds more please visit RTE.ie/Food

Recipe & Method below 👇

Ingredients (2-4 Servings)

· 2 boneless chicken breasts, diced small (or chicken thighs)

· 1 Tbsp. butter

· 2 garlic cloves, finely chopped

· 2-4 sprigs fresh thyme

· 1 Tbsp fresh chives, finely chopped

· Sea Salt & white pepper

· 2 cups any milk (or cream)

· 2 tsp corn flour (or 2 Tbsp of plain flour)

· Fresh Thyme to garnish

Serving suggestions:

· Cooked tagliatelle, potatoes, rice, or any carbohydrates

· Asparagus, French beans, broccolini or green salad.

Method

1. Heat the butter in a sauté or frying pan on high heat.

2. Add the diced chicken to the hot pan with the thyme and season with sea salt and white pepper.

3. Allow the chicken to stir fry for 2 minutes then add the garlic and sauté until fragrant (about 2 minutes).

4. In a small bowl combine corn starch/flour and milk or cream. Stir until starch is completely dissolved then add to the pan.

5. Bring to a boil and let simmer without a lid at high heat for about 10-15 minutes until the sauce has thickened and cooked through.

6. Adjust Seasoning with salt and pepper.

7. Garnish with fresh thyme & chives on top.

8. Serve with pasta, potatoes or rice (Low carb, low calorie option, try Cauliflower or broccoli rice) with a side dish of your favourite vegetables or salad.

30/11/2021

Bramley Apple Christmas Crumble Cake with Chef Shane Smith and Bord Bia - Irish Food Board

For all of the Today show recipes and hundreds more please visit RTE.ie/Food
Recipe & Method below 👇

Serves: 8-10

Prep time: 30 minutes

Cooking time: 60 minutes



Recipe Ingredients



Bramley Apple Puree

1 large Bramley Apple, peeled & diced (200g)

1 tbsp caster sugar

20ml water



Cake

125g butter, room temperature

165g light soft brown sugar

2 medium free range eggs

125ml buttermilk

225g self-raising flour

2 Bramley Apples, peeled & diced



Crumble mix

70g plain flour

50g caster sugar

60g cold butter, diced

30g porridge oats



Step by step instructions

Preheat your oven to 170C/150C fan/ 325F/Gas 3.

Line the base of a 20cm round loose bottom cake tin with parchment paper.

Grease the base and sides of the tin with melted butter and dust with flour. Set aside.

For the Bramley apple puree, peel and dice the apples and place into a pot with the sugar and water and cook over a medium heat for 5 minutes until you have a delicious soft apple puree. Chill until needed.

For the crumble mix, simply add the flour, butter, sugar and butter into a mixing bowl and with your fingertips, rub together until you reach the consistency of lumpy breadcrumbs.

At this point, add the oats and mix. Set aside in a cool area until needed.

To make the cake batter, into a mixing bowl add the butter & brown sugar and cream together until smooth and pale in colour.

At this point gradually add the eggs, one at a time and mix until combined.

Add in half the sieved flour and mix.

To this batter, add the buttermilk and the remaining flour and mix until you have a soft creamy batter.

Spoon half the batter into the prepared tin, top with half the chilled Bramley apple puree and diced raw Bramley apples.

Top this with the remaining cake mix and add the last of the Bramley diced and puree apple on top.

To finish, sprinkle on the crumble mix and place this into the centre of the preheated oven and bake for 50-60 minutes or until a knife inserted comes out clean.

Once baked, remove and allow to cool for 10 minutes before carefully removing from the tin.

Serve with a side of vanilla custard or semi whipped cream.

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Reiki is a ancient method of healing which has become a very popular healing method
to bring balance into peoples lives.
for further information. Contact Violet Powell. Mobile 086/6387455