Simply Blissful Living - Taste of Fiji

Fiji-Style Golden Fruit Cake Recipe Ingredients: 2 cups fruit cake mix   1/4 cup raisins   1/2 cup apple juice (or any fruit juice of your choice)   1 cup  brown sugar (200 grams) 2 sticks butter, room temperature (250 grams)   1 tablespoon orange rind   1 tablespoon lemon rind   4 eggs, room temperature   2 cups all-purpose flour (320 grams)   1 teaspoon baking powder   1 teaspoon salt   1/4 teaspoon nutmeg powder   1 teaspoon pumpkin spice mix (or substitute with 1/2 teaspoon ginger powder, 1/4 teaspoon ground cloves, and 1/4 teaspoon cinnamon powder) Instructions: Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper or grease it well.  Combine the fruit cake mix, raisins, and apple juice in a bowl.  Optional: Rinse the dried fruit to remove any sticky residue before adding the juice.  Let the fruit soak while you prepare the batter. You can soak it a few hours ahead if preferred...

  Ingredients: 215 ml full fat whole milk (about 1 cup) 80 grams butter/ghee (5.5 tablespoons) 175 grams sugar (3/4 cup) 500 grams full fat milk powder (4 cups) 1 tsp lemon juice 2 tsp ground cardamom seeds 1 tsp vanilla extract (optional)  Sprinkles or chopped nuts for decorating Method: Line your setting dish with parchment paper In a heavy bottom pan (non-stick preffered), on medium to medium low flame, heat the milk and butter/ghee until butter/ghee melts. Add sugar and stir well until completely dissolved.  Add milk powder and ground cardamom. Stir well and cook on low heat for 5-6 minutes. The mixture will be thick. Be sure to keep stirring.  Once the mixture starts to leave the side of the pan, add lemon juice and vanilla extract. Stir well and cook for another minute or until the mixture starts forming a ball. (refer to video for reference).  Transfer to your setting dish, smoothen the top, and add sprinkles/chopped nuts.  Cut to pieces and allow to...

  Ingredients: 3-5 lb chicken cut up into pieces (or you can use bone-in chicken thigh/drumsticks) 4 large potatoes, peeled and chopped  1 large onion, sliced 2-3 medium carrots, julienned  half a head of cabbage (3 cups chopped)  4 stalks of bokchoy, cut into pieces 1 jalapeno, sliced/chopped* you can use any green pepper here  1 celery stalk, sliced  1 tbsp crushed garlic 1 tsp crushed/grated ginger chili peppers to taste 1 tbsp oil 1 tsp black pepper powder 1 tsp cumin powder 15 oz canned coconut milk  6-8 cups of water or chicken stock or a mix of both sprig of cilantro, finally chopped Method: In a large heavy bottom pot, add oil on medium-high flame. Once hot, add onions and celery. Saute for 2-3 minutes Add ginger, garlic, chili peppers and sauté for 2 minutes Add chicken and potatoes, salt, pepper, ground cumin, and sauté for 10-15 minutes, or until chicken and potatoes are slightly browned, stirring occasionally.  Add carrots and sliced p...

This drink, fondly called Sot in Fiji, is packed with healing properties. There are many variations of this drink not only throughout Southeast Asia, but also where many Indian diaspora. This nourishing postpartum drink offers new mothers a delicious drink, but also supports the her healing process and aids in breastmilk production. It helps with digestion and inflammation associated to child-birth.  Ingredients: 2 inch piece ginger, grated (adrak)  2 inch piece cinnamon (dalchini) 1 tsp fennel seeds (sauf)  1-2 cloves (lawang)  4 black peppercorns (whole) (golmirch)  10 cardamom pods (ellaichi)  1/4 tsp carom seeds (ajwain)  1/4 tsp fenugreek seeds * (methi) (see note below)  1/2 tsp turmeric powder 4 oz water  12 oz good quality full fat milk  1 tsp ghee (good quality)  sweetener to taste (you can use sugar or honey)  Method: In a heavy bottom pan, dry roast all of the spices *excluding turmeric and ginger. Let cool.  Cr...

  Ingredients: 2 cans tuna (4.5 oz each) 2 medium potatoes, quartered then sliced thinly 1 tbsp oil 1/3 cup sliced onions 1 tbsp crushed garlic 1 sprig curry leaves chili pepper to taste  1 tsp turmeric powder 1 tbsp Fiji masala or garam masala 1/2 tsp cumin seeds 1/4 cup tomato puree/sauce or 1/4 cup chopped tomatoes  salt to taste 1/4 cup water Cilantro to garnish Method: Add oil to a pan and heat on medium high heat Add onions and sauté until golden and slightly browned Add garlic and cook for 30 seconds Add chili pepper, sprig of curry leaves, and cumin seeds and sauté for 30 seconds Add turmeric powder and masala. Sauté for 1 minute Add tomato sauce/fresh tomatoes and cook until oil separates from the masala blend. Add potatoes, tuna, and salt to taste. Stir well.  Add water, cover, and cook for approximately 20 minutes or until potatoes are tender, stirring occasionally.  Garnish with cilantro and serve hot with roti, rice, or any side of your choice....

Ingredients: Makes 10 rotis 2 cups all purpose flour 1 tablespoon + 2 teaspoon neutral oil 1 teaspoon salt 1 cup hot water (you may need slightly more or less)  1/4 cup flour for dusting  ghee/oil/butter for oiling (use oil or vegan butter for vegan option) Method: In a large bowl, add 2 cups of all purpose flour, salt, and 1 tablespoon of oil and mix well.  Gradually add water in 1/4 cup increments. Mix with a spoon. Add only enough water to bring the dough into a crumbly texture.  Once dough is cool enough to handle with your hands, bring dough together and knead into a dough ball. Add more water if needed, being extra careful as the water is hot. Use a spoon if needed, or let dough cool before touching again.  Once all of the flour has come together into one ball of dough, add 1 teaspoon of oil and knead for a few minutes. Cover the dough with the additional 1 teaspoon of oil, cover with tea-towel, and let rest for 10-15 minutes.  Divide dough into 10-12...