Lunch box ideas: Love is all you need with Puck Arabia

We have teamed up to celebrate back to school with Puck Arabia.

It’s time to celebrate back to school with funny and delicious lunch boxes. I have prepared these mini sandwiches with Puck white cream cheese spread. Share your creative lunchbox ideas with the hashtag #PackedWithLove to get chance of winning USD 7000 school fees. Check out our Instagram account to enter and win.


Step 1. Cut hear cherry tomatoes to make them heart shaped.

Step 2. Cut toast (we used brown) to make heart shaped bread

Step 3. Spread Puck Arabia Spreadable Cheese onto the toast, sprinkle zaatar on top

Step 4. Cut heart shaped cucumber to place on top of the the other with Puck Arabia Spreadable Cheese

Step 5. Cut heart shaped prunes

Step 6. Cut heart shaped carrots

Step 7. Cut heart shaped watermelon

Slime making Fun

This Summer, we had lots of fun making homemade slime. We use the recipe from Little Bins for Little Hands which worked well as we found all the ingredients in Canada, where we were spending most of our Summer holiday.

Sarah from Little Bins for Little Hands has this free printable on her website which we found useful and used the second recipe on there.


Watch our little video to see all the fun, we had. I had four kids to entertain that day and the slime making activity worked a treat!

I hope you are all enjoying the Summer holidays.

Make your own organic deodrant

If you follow Mums in Beirut on our social media channels, Facebook, Instagram and Snapchat @mumsinbeirut you would have seen the live coverage of the making of organic home made deodorant. Rania a member of Mums in Beirut and a mother of two is raising awareness on healthy living for her and her family. She posted a picture a while ago  her Instagram account @supercalicooks on making her own organic deodorant and I loved the idea! So I asked her the next time she would do it to let me know and so thats exactly what happened. We got together in her bright and colourful kitchen to make organic deodorant, it was not your usual coffee meet up. Bless her she had everything ready and even made me gluten free cupcakes to start the morning off with a nice cup of tea.

We all know that deodorants contain chemicals which are harmful for us, maybe some of you are not aware of this so this is why we want to share this with you. Most deodorants, if you look closely on the label and ingredients contain alcohol, parabens, aluminium both of which are not good for you and your skin. You can read more harmful chemicals found in your deodorant here by Organics, some of which are linked to breast cancer!

“Armpits are the location of lymph nodes that constantly fight to filter viruses toxins and cancer cells. Sweat rids your body of poisons and waste and helps keep your skin clean and healthy.”

So we were on a quest to make our deodorant at home and Rania found an amazing recipe @organic_olivia It is a probiotic deodorant. We have tried and tested it and so far so good! It even tastes divine, as we added a few drops of lavender to it 9my favourite!)


Here is what we used in a picture.


You can find the full recipe below and and from where Rania got everything (she is great and so well organised too!)

1 tbsp beeswax (@soukeltayeb habibs honey stand)
1 tbsp coconut oil (@anewearthstore) 1 tbsp shea butter (dermapro)
1 tbsp cocoa butter @anewearthstore2 1/2 tbsp arrowroot powder @biolandlebanon 1 tbsp organic baking soda (new earth)
1/4 tsp Vitamin E oil (Rahifs health shop hamra)
2 capsules of shelf-stable probiotics (I use ultimate flora 50billion (amazon)
20 drops of essential oils of your choice (optional, I used lavender from puressentiel)


Melt your cocoa butter, coconut oil, shea butter and beeswax over VERY low heat. I mean VERY LOW. Don’t let the oils get too hot and be patient.
Once everything is fully melted, turn the flame off and add your baking soda and arrowroot powder.
Mix everything thoroughly, smoothing out any lumps and bumps.
Add the vitamin E oil (or olive oil) and essential oils if you choose to give your deodorant a scent.
Let it cool until it begins to thicken. You need it to be cool so that your probiotics aren’t heated and killed.
Open the probiotic capsules and add to the mixture. Quickly mix it all up and pour into your empty, clean deodorant stick container! (You can use ANY used and empty deodorant stick you have in the house).
Stick it in the fridge until it solidifies.

Et voila, here is our homemade organic deodorant.


Mini Bunny Quiche

This recipe is provided by our talented friend and contributor Annabel Karmel, who has been a life saviour for me during the early days of mummy hood. Her recipes are always so easy to follow and my kids still love them! Here is one for you to try this Easter.


Prep: 45 minutes

Cook: 30 minutes

Makes: 6 quiches


8 mini tortilla wraps

Olive oil

2 onions, chopped

1 tsp fresh thyme, chopped

2 eggs

150 ml double cream

150 ml milk

120g Gruyere cheese, grated

To Decorate

Carrots, chives, spring onions


  1. Preheat the oven to 180C Fan. Grease 6 size 1 ramekins with oil. Trim the tortilla wraps to 14cm diameter circles. Line the ramekins with the wraps, pushing them into the bases and up the sides.
  2. Heat 1 tbsp of oil in a saucepan. Cook the onions for 10 minutes until soft. Spoon into the ramekins. Sprinkle with the thyme, mix the eggs, cream and milk together in a bowl. Season. Divide the Gruyere between the cases. Pour the custard on top. Bake for 20 minutes.
  3. Cut out the bunny ears from the remaining 2 wraps. Brush the ears with oil and place on a baking sheet. Bake alongside the ramekins for 8 minutes until golden.
  4. When the custard is set, remove from the oven and inset the ears into the quiche. Decorate with carrot for the bunnies’ nose, chives for whiskers and spring onions for the eyes.

Raw chocolate Easter eggs with three different fillings

We love seeing yummy Instagram pictures. This one comes perfect in time of the Easter holidays! This recipe is contributed by Emma Hollingsworth from London, UK. You can follow her on Instagram @mrshollingsworths

Happy Easter and make sure your kids help out in the kitchen too!

Makes six large half eggs (two of each filling)


For the chocolate

  • 3/4 cup cacao butter
  • 4 1/2 tbsp cacao powder
  • 4 1/2 tbsp maple syrup

For the fillings 

Peanut butter 

  • 3 tbsp peanut butter
  • 2 tbsp almond milk
  • 1 tbsp maple syrup

Chocolate truffle 

  • 1 tbsp coconut cream
  • 1 tbsp cacao powder
  • 2 tbsp maple syrup
  • 1 tbsp almond butter

Strawberry cream 

  • 1/4 cup strawberries (about 2 large ones)
  • 1 tbsp maple syrup
  • 2 tbsp coconut cream

To make the chocolate, melt the cacao butter in a bowl over a saucepan of boiling water, then stir in the cacao powder and maple syrup. Spoon the chocolate into your moulds so that they are about 1/3 full and pop them in the freezer to set.

For the fillings, simply pop the ingredients for each filling into a blender or food processor and whizz until smooth. For the chocolate truffle and peanut butter fillings you can even just mix them using a bowl, but you’ll need to blend the strawberry one to get it smooth.

Put the fillings in the freezer for 15 minutes to allow them to harden a little, then take about a heaped teaspoon of each one and place it in the centre of the moulds. Pour the remaining chocolate into the moulds and pop them in the fridge for 15 minutes to set.

Happy Easter egg eating!

Nutella cheese brownie recipe (Inspired from Nigella Lawson’s Nutella Brownie Recipe)

Today’s recipe if from Yasmina Gharbawi who is known on Instagram as @yassminaskitchen. From a very young age I was passionate about cooking and taught myself everything I know today. Long story short I have been living in between London (where I was born) & Beirut. When I was living in London I would cook & send food to my sisters, friends and family friend’s kids. I learnt a lot of recipes from cookbooks, online & YouTube but I always altered them to my taste. I started my blog wanting to share my food and recipes but focused more on my Instagram blog sharing the food I cook daily and sharing a menu where people could order from. A lot of what I share on Instagram are things I cook based on what I’m craving !

Yasmina shares with us her Nigella Lawson inspired Nutella Brownie Recipe. Yummy!


  • 4 eggs,
  • 250 ml Nutella,
  • 1 teaspoon sea salt,
  • 200g Philadelphia cheese,
  • icing sugar to decorate,
  • brownie tin (1x20cm square)



1. Preheat oven to 180 degrees,
2. Put the Philly cheese in a piping bag and leave aside to soften
2. Break the eggs into bowl with the tsp of sea salt and beat till its fluffy
3. Put the 250ml of Nutella over fire in a glass bowl and a cooking pot with water under and keep stirring till it’s completely melted
4. Pour the melted Nutella into the egg mixture (whisking as you go)
5. Pour the mixture into baking tin and then cuz the piping bag at the bottom for an opening and divide your cake tin with (I did 4 lines) of the Philly cheese
6. Bake for 20 minute or until you see the top part dried (inside should be soft and moist)

Strawberry cheesecake

We love receiving so many yummy recipes on Mums in Beirut Recipe site. Today’s contributing recipe if by Lina Sinno, a Lebanese Woman living in London, wife and mother for 3 adorable kids. Originally a lawyer moved to media and now into the social and digital media world. She is married to a man who shares her passion for Healthy Cooking & Media.

They spend a lot of their free time in the kitchen cooking, inventing nutritious and healthy recipes and decorating; ah! While doing so they laugh, argue and fight for techniques.:)… Well you must have guessed that Lina always win… almost! 😊

Diet to their family is a lifestyle with balanced ingredients (Fibbers, Minerals, Proteins, Carbohydrates and Fats), obsessed with protein rich food and how to create a perfect combinations of carbohydrates and seed to create full proteins.

Follow Lina’s Instagram account and get inspired by yummy recipes in your kitchen.



· 300 g digestive biscuits 

· 90 g unsalted butter melted

· 600 ml double cream, whipped

· 400 g soft cream cheese 

· 4 tablespoons icing sugar

· 10 pieces of strawberries blended


 1-Crush the digestive biscuits and mix with melted butter in a bowl until well combined,  then press into the base of the tin and put it in the fridge for 45 minutes.

2-In a large bowl and with an electric mixer beat the cream until soft peak stage .

3-Mix the cream cheese, the icing sugar and the crushed strawberries together until well combined. than add it to the cream and combine it all together.

4-Spread it on the top of the crushed biscuits. Refrigerate for about 3 hours minimum ( I like to keep it for a night)

5-Unclasp sides of pan, and remove the cheesecake. Decorate and serve.

Valentine Recipe Made with Love at Raouché Arjaan by Rotana

Mums in Beirut had a great time, cooking up 3 easy Valentine recipes with top chef at Raouché Arjaan by Rotana.

Valentine’s Beet Salad


  • 4 Tbsp chopped walnuts, toasted
  • 2 beetroots roasted and sliced
  • 3 cups mixed salad greens
  • Prepared Balsamic Vinaigrette dressing
  • ¼ cup feta cheese, cubed or crumbled

Atlantic Salmon


  • 200g salmon butterfly
  • 5pcs roasted asparagus
  • 1fondant potato
  • Prepared lemon butter sauce

Made with Love


  • Honey biscuit
  • raspberry coulis
  • chocolate mousse
  • Vanilla Pannacotta

Picture from @mumsinbeirut Instagram

Watch the video for full coverage and step by step method.

Snowman cupcakes by Annabel Karmel

We are so happy to have London’s top baby guru Annabel Karmel share with us this festive recipe.

Make sure you try it at home with your little ones this Christmas.

Ingredients for Cupcakes

125g butter, softened

125g caster sugar

125g self raising flour

1 tsp vanilla extract

2 large eggs



50g butter, softened

50g cream cheese

200g icing sugar

1 tsp vanilla extract

2 tsp milk



24 large white marshmallows

12 orange Tic Tacs

Black writing icing pens

12 Rolos

Chocolate ready made icing



Preheat the oven to 160C Fan. Line a muffin tin with muffin cases.

Measure all of the cake ingredients into a large bowl. Whisk using an electric hand whisk until light and fluffy.

Spoon into 12 cases. Bake for 18 to 20 minutes until well risen and lightly golden . Leave to cool.

Measure the butter and cream cheese into a bowl. Whisk until creamy. Add the sugar , vanilla and milk. Whisk until light and fluffy. Spread over the cupcakes, reserving a little for assembling the snowmen.

Stick the marshmallows together with a little icing and stick a cocktail stick through the middle to secure (but make sure that you remove before your child eats the cupcake).   Make a hole in the middle of the marshmallow and insert an orange Tic Tac for the noses. Draw on the eyes , mouth and buttons using black writing icing,

To make the hat , roll out the chocolate icing, cut out a small circle and place on top of the snowman’s head attaching with a little of the icing  . Place a Rolo on top.

Insert the cocktail sticks with the marshmallow snowmen on top of the cupcakes.  Attach arms made out of Matchmakers.


Salmon Cake Recipe

This recipe is by yummy mummy friend in London, Mirna Nehme a mother of two who loves to bake and organise events and birthday parties. Check her Instagram account on @mirnacakes
2 cups of sushi rice
2 table spoon of rice vinegar
400 g of smoked salmon
400g of crab sticks
1 box of philadelphia cheese
3 avocado
nori paper

Cook the sushi rice as adviced on instruction . when the rice is cooked add the 2 spoon of rice vinegar and keep the rice to cool.
Cover the pyrex with cling film and let it reach outside the pyrex (the concept is u put layers of the ingredients and then all should be wraped as a gift in cling film and put in the fridge. after 6 hours u will unwrap the cling , turn the cake upside down and then take off the remaining cling)
First layer cover the cling film with smoked salmon.
Second layer half the rice ( it might be sticky use wet hands to put it)
Third layer crab slices mixed with philadelphia.
4th layer put a nori paper cut the same size.
5th layer sliced avocado.
6th layer the rest of the rice.
Finish by the salmon border as a gift box.
Close the clingfilm .

Put in the firdge for at least 6 hours before serving.