Peach and Rooibos Tea Fruit Gummies

Makes 64 (1-inch) pieces

Peaches and honey are to thank for the incredible colour and flavor of these. Use ripe peaches or frozen. They are set with gelatin, and can sit at room temp a few hours and hold their shape. The fun twist is steeping everything with rooibos tea, which has floral, vanilla flavours. 

1 3/4 cups water
3 packets powdered gelatin (3/4 oz total)
2 rooibos vanilla tea bags
8 oz (about 1 3/4 cups) frozen or fresh peach slices
1/3 cup honey1.  Line 8×8″ baking dish with parchment paper, with excess hanging off two of the sides; set aside.2.  Place 3/4 cup of the water in a large bowl or 4-cup measuring cup – sprinkle with gelatin in an even layer.  Set aside for the gelatin to bloom (it will thicken considerably).

3.  Boil remaining 1 cup of water in a medium saucepan over high heat. Remove pan from heat, add tea bags & steep for 5 minutes. Discard tea bags, squeezing excess liquid back into the pan.

4.  Place saucepan back on medium-high heat, adding the peaches and honey. Cook, stirring occasionally, until mixture comes to a boil and peaches are tender. Immediately transfer mixture to a blender and blend on high speed until smooth.

5.  Pour hot fruit purée over the gelatin mixture and let sit for 1 minute. Whisk together until gelatin is dissolved, and then pour into the baking dish. Refrigerate uncovered until set, about 1 hour.

6.  Lift the gummies out of the dish by the parchment, and place on a cutting board. Cut into 1-inch cubes. Keep refrigerated or leave at room temperature for up to 4 hours.

Spicy Almond Chicken

A really quick and simple stir fry. The toasted almond flakes give a nutty tasty crunch to the chicken.

500g Chicken
Garlic- 5-6 cloves
Turmeric powder- 1/3 tsp
Chilli powder or Cayenne pepper- 11/3 tsp
(or according to your spice tolerance)
Almond paste (butter)- 2 tbs
Tomato paste- 2 tbs
Pepper powder- a pinch
Garam masala- 3/4 tsp
Whole red chilli- 2
Sliced almonds- 1/3 cup
Chopped coriander- a hand full
Salt according to taste
Oil- 2-3 tbs

Clean and cut chicken into small pieces (use boneless chicken). Marinate chicken for half an hour with salt,turmeric, and pepper powder.

Heat oil in a pan and toast sliced almonds till slight golden, drain  and set aside (or spread the sliced almonds on a baking and toast in the oven).

In the same oil, add dry red chilli and saute for a minute followed by minced garlic. Saute for a few seconds and add the marinated chicken and stir fry for two to three minutes. Add chilli or cayenne powder, almond and tomator pastes and fry for one more minute till it coats well. Cover & cook for two or three minutes. Sprinkle a few drops if you feel it is sticking to the bottom.

Add the toasted almonds,garam masala and sprinkle chopped coriander. Stir fry in high for one more minute. Serve this lemon wedges along with any flavoured rice.