Simply Blissful Living - Taste of Fiji

Ingredients: 1 9 inch unbaked refrigerated pie crust [ this one is dairy free] 15 oz (1 can) pumpkin puree 1 can (11-14 oz) sweetened condensed milk [for dairy free, use coconut condensed milk] 2 large eggs 2 tsp pumpkin pie spice 1/2 tsp salt Strudel: 1/2 cup all-purpose flour 1/3 cup packed brown sugar 1/2 cup cold butter, cubed 1/2 cup Walnuts, chopped 1 tsp pumpkin pie spice Method: Preheat oven to 425 degrees Fahrenheit. Line your pie pan with refrigerated pie crust and prick the bottom of the crust with a fork multiple times. Bake for 10 minutes. Remove once baked and let cool.  Reduce oven at 375 degrees Fahrenheit. In a medium bowl, whisk pumpkin, sweetened condensed milk, eggs, spices and salt until smooth. Pour into baked crust. In a separate bowl, whisk together flour, brown sugar and pumpkin pie spice. Cut in butter until crumbly. Stir in walnuts. Sprinkle over pie filling generously. Bake for 30-40 minutes or until a knife/skewer inserted in the

Ingredients 3 tsp (or 1 tbsp)  ground cinnamon 2 tsp ground ginger 1 1/2 tsp ground nutmeg  1/2 tsp ground cloves 1/2 tsp ground allspice Method: In a small bowl, mix all ingredients with a whisk until thoroughly combined.  Store in an airtight container. If you do not have the ground version of these spices, I recommend getting the whole spices and dry roasting them for a few minutes. Grind each spice separately and then measure them out.

This recipe is for a half and half pie with two different flavored custards. If you'd like to make only one flavor, please double the recipe for the custard filling. If you'd like a thick crust, as shown in this picture, please double the crust recipe. Ingredients: Crust (thin crust/ double for thick crust)  1.5 cups all purpose flour 1/2 cup sugar 3 tbsp butter [I used vegan butter sticks to make this dairy free]  1/2 tsp baking powder 1/4 tsp baking soda 2 eggs pinch of salt Vanilla Custard (for half pie/ double for full pie with one flavor custard only)  1 cup milk [I used oat milk to make this dairy free]  1/4 cup sugar pinch of salt 3 tbsp custard powder 1 tbsp vanilla 2 tbsp water desiccated coconut* (optional for topping) Pumpkin Pie Custard (for half pie/ double for full pie with one flavor custard only)  1 cup milk  [I used oat milk to make this dairy free]  1/4 cup sugar pinch of salt 3 tbsp custard powder 2 tbsp water 1/2 cup pump

Ingredients: 1 (15 oz) can Mackerel  4 medium potatoes, peeled and quartered 1 medium onion, sliced 2 medium tomatoes, chopped 4-5 cloves of garlic, crushed 1 inch piece of ginger, peeled & crushed 2-3 sprigs of curry leaves 1 tbsp Fiji or Garam Masala 1 tsp turmeric  1 tsp cumin seeds 1 tsp chilli powder (or to taste) 1/4 tsp asafetida 1 tbsp tamarind pulp 1-2 tbsp oil  salt to taste cilantro  1-2 cups of water (or as desired) Method: Remove bones from fish fillets and break up into smaller chunks if desired On high heat, in a heavy bottom pan, heat oil.  Once hot add tomatoes and onions. Cook until soft (2-3 mins). Add crushed garlic and ginger. Cook approximately 1 minute Add curry leaves and all spices. Cook 2-3 minutes. Add a little water if needed Add potatoes and salt. Cook covered for 5 minutes Add fish and tamarind along with some water. Cook covered for 10-15 minutes, stirring occasionally.  Check to see if potatoes are cooked through