Pumpkin Muffin

Halloween is around the corner, and we have this amazing recipe from Annabel Karmel just in time for trick and treating.

Have a Spooktacular Halloween. Don’t forget to tag us with your pictures!

Prep: 30 minutes

Cook: 20-25 minutes

Makes: 12 cupcakes



225g plain flour

1 tbsp baking powder

125g butter softened

125g caster sugar

¼ tsp salt

1 egg

200ml milk

1 tsp ground ginger

1 tsp ground cinnamon

100g sultanas

125g pumpkin, peeled and grated



1 tub ready-made buttercream

Orange food colouring

Chocolate flavoured Writing icing

150g ready to roll white icing

Green food colouring

Brown food colouring


  1. Preheat the oven to 180C Fan. Line a 12 hole muffin tin with muffin cases.
  2. Measure all of the ingredients into a free standing electric mixer. Whisk until blended. Spoon into the cases.
  3. Bake for about 20 to 25 minutes until well risen and lightly golden on top.
  4. Remove the muffins from the muffin tin and leave on a wire rack to cool completely.
  5. Meanwhile colour two thirds of the ready to roll icing green and two thirds brown. Roll out the green icing and shape into 12 leaves, use a toothpick to draw the veins on the leaves. Shape the brown icing into 12 stalks.
  6. Colour the buttercream orange and spread the icing over the cupcakes.
  7. Decorate with eyes, noses and mouths using the chocolate flavoured writing icing and then add the leaves and stalks to the pumpkins.


Fresh fruit popsicles

Today’s recipe is by @expatmommyinangola on Instagram. She is a Mum of two, and her kids scream for ice cream for breakfast. Now she can’t  say no anymore when she has a batch of these in the freezer!

Bon appetit!

Ingredients (Makes 4)

1 cup of strawberries

1 cup mangoes

2 kiwis

Method (Popsicle moulds)

  1. Add the strawberries and 2 tablespoons of water to a blender. Puree until smooth and pour 1/4 way into the popsicle molds, put popsicle sticks in each hole and freeze for at least 10 mins.
  2. Then add the diced mango pieces with 1/4 cups of water to the blender until you get a smooth consistency. Poor into the molds and make sure to always put the popsicle holder back in while freezing. Freeze for another 10 mins.
  3. Now add the kiwis to the blender, without adding water then pour into the molds.

Leave to freeze for at least 4 hours.

Chicken Katsu Curry

Today’s recipe is by Mum to be Tina aka @mrsclueless on Instagram. She shares with us one of my favourite dishes, a Japanese inspired meal fit for the whole family. Bon appetit!

Chicken Katsu Curry


  • 3 skinless, boneless chicken breasts – pounded to 2cm thickness
  • salt and pepper to taste
  • 5 tablespoons all-purpose flour
  • 1 egg, beaten
  • 1 cup panko bread crumbs
  • 1 cup oil for frying, I use Canola since it is tasteless


  1. Season the chicken breasts on both sides with salt and pepper.
  2. Place the flour, egg and panko crumbs into separate shallow dishes.
  3. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
  4. Heat 3cm of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook until golden brown on each side.
  5. Set them aside on a plate with kitchen napkins under them to absorb all excess oil.

Dip Sauce


  • 1/2 cup Japanese Mayonnaise
  • 2 tbsp Soya Sauce
  • 2 tsp rice vinegar
  • 1 tsp sesame oil


  1. Mix all ingredients together with a whisk until smooth and creamy.


Edamame Vegetable Noodles


  • 1 bag of Organic Edamame Noodles
  • 1 red Bell Pepper cut into thin strips
  • 1 yellow Bell Pepper cut into thin strips
  • 3 tbsp grated Ginger
  • 2tbsp Coconut Oil
  • 1 Zucchini thinly sliced
  • 1 tbsp rice vinegar
  • 1/2 cup Soya Sauce
  • 1 tbsp sesame oil


  1. Boil the edamame noodles according to package and set aside.
  2. Fry ginger in coconut oil, then add the vegetables and cook them until wilted.
  3. Add soya sauce, sesame oil, and rice vinegar, and cook on a low fire.
  4. Season with salt and pepper.
  5. Add the drained edamame noodles and mix well.


Recipe and image credit to Mrs Clueless.

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.