The stunning vegetable pictured here is a kumi kumi – also known as kamo kamo. It’s from the squash family so is like a marrow and also a pumpkin. My Aunty gave me this one fresh from her garden, they’re prolific at this time of year and my family love them. They are the most gorgeous colour and when eaten fresh there is not much better in a vegetable! I stuffed this one with a chilli beef mince mix and baked for 1.5 hours at 180 degrees C. It was delicious! My Aunty loves to eat it sliced, boiled till just tender, smothered in butter and cracked pepper. Mum loves it in boilup or hangi (traditional Maori fare). If you haven’t tried one then make sure you do, they are also easy to grow from seed, plant in the spring and harvest in summer.

What’s your favourite kumi kumi or kamo kamo recipe? I would love to hear your comments below.

My favourite photographer Mary Anne Morgan did some baking, I was in heaven when I saw the results on her blog so asked if I could share them here. In New Zealand we’re not so big on Valentines day, I think we’re all a bit self conscious however I could definitely do cookies so plan to make these myself today! Check out more stunning images on Mary Annes blog. And if you get past the beautiful images you will find the recipe.

Cookie recipe

3 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup softened butter
1 cup sugar
1 egg, beaten
1 tablespoon milk
Icing sugar

Preheat oven to 180 degrees C. Sift together flour, baking powder, and salt. Set aside. Cream butter and sugar until light in color. Add egg and milk and beat. Gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Sprinkle surface where you will roll out dough with icing sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with icing sugar, and roll out dough to about 1/4-inch thick. Cut with heart shaped cookie cutter, place at least 1-inch apart on baking paper and bake for approx. 8 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie tray halfway through baking time. Let sit on baking tray for a couple of minutes after removing from oven and then move to completely cool on wire rack. Serve as is or frost as per recipe below.

Frosting recipe

Mix 3 1/2 cups of sifted icing sugar with 1 cup butter and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant (means barely or almost) hot water. Frost cookies when cooled. Add sprinkles.

Love the bright colours and flavours of this salad meal! In this part of the world we call Papaya – Paw paw, it’s very fresh and tropical at this time of year and great in a salad.

1 tbsp soy sauce
2 teaspoons of grated fresh ginger
25 grams of palm sugar
Juice of 1 lime
1/2 cup of water
1 tsp of roasted cumin seeds
2 roasted chicken breasts or 3 roasted thigh fillets
1/2 cup of peanuts – oven roasted
1/2 red onion diced
1/2 telegraph cucumber, diced
3 spring onions chopped
1 large handful of mint leaves
1 small handful of snow pea sprouts
Handful of baby spinach leaves
1/2 papaya, deseeded and sliced

Gently heat the soy sauce, ginger, palm sugar, lime and water in a saucepan until the sugar has dissolved.

Shred the roasted chicken, place in a bowl with the soy sauce mixture and add the roasted cumin seeds. Mix.

Combine all the salad ingredients together in another bowl, then arrange on platters, top with chicken and garnish with chopped coriander.

Serves 4.

Not only are they very refreshing but elderflower is known throughout history for its healing properties. Aroha drinks also have some great drink and food recipes to go with their range such as this one here.

RECIPE
3-4 scoops of good quality vanilla ice cream
4 fresh apricots
75g caster sugar
2 tbsn of AROHA cordial
80 mls of water

Place the apricots into a saucepan with the sugar, AROHA cordial and water, bring slowly to a simmer then stir to dissolve the sugar. Continue to heat until the apricots have cooked and the sauce looks thick, take off the heat and allow to cool. When cooled, purée until smooth and pour over the ice cream. A delicious dessert! (serves 4)

Our lovely friend and Syrup supporter, Janine Tait has a new food product for inner health and outer beauty. Bestow Beauty Oil is a blend of organic, unrefined, extra virgin seed oils cold-pressed from flax and golden flax. The oil provided a perfectly balanced 1:1 ratio of Omega-3 and Omega-6 to help nourish, heal and enrich your skin.

Just one tablespoon a day (or teaspoon for children) is all you need mixed with food for easy absorption.

Bestow Beauty Oil can be added to yoghurt , smoothies, cereals, vegetables, salads, mayonnaises, pestos etc. My favourite way of using it is on salad so I replace the normal oil of a vinaigrette recipe with Bestow. The oil has a really lovely taste so it’s easily become part of my daily salad ritual.

Janine has also compiled a number of beautiful recipe cards that go with her oil which is available from selected Beauty Therapy clinics. You can call 0800 455 224 to find your nearest stockist.