In a TED prize acceptance speech renowned chef and Food revolutionist Jamie Oliver states his one wish: Teach every child about food.

Since I heard that statement I have given much thought to setting a tradition to pass along to my kids... Teaching them about good food, great cooking and wholesome living.

Cooking with kids is creating a favorite family moment, one that deepens bonds, it's messy at the same time magical. I intend our family kitchen to be the memory brewing pot where we share our food, love and hearts while we whip up a meal and whisk in some sweet treats. The meal planning challenge is amplified especially when you are cooking for a brood of three hungry little boys, hence I absolutely embrace quick weekday meals and healthy shortcuts. I am not a certified chef by any means, but as a certified mom I enjoy cooking hearty-meals which calls for simple preparation and easily sourced ingredients. I commit to the process of finding products and recipes and sharing my own creations from our family kitchen as a means to inspire my readers to get creative and to enjoy magical moments.

PUCK from Arla is my product find and here i share recipes I have been introduced to for kid friendly meal ideas.  

Roast beef sandwich

A roast beef sandwich is quite common in most non-vegetarian households, but the slight tang and sweetness in the Havarti cheese is what makes this particular roast beef sandwich stand out.

DIFFICULTY: Easy                                                                                                                                 COOKING TIME: < 1 hour


  •  8 PUCK Natural Havarti Slices
  •  2 Tablespoons Dijonnaise
  •  1 Onion, large
  • 1⁄2 Cup Water
  • 200 Grams Roast Beef Slices, thinly cut
  • 1 Slice Country Bread, toasted
  • Pickles, optional
  1. Start by preparing the caramelized onions. Heat 1 1⁄2 tablespoon of olive oil in a frying pan and sauté the onion for 3-4 minutes. Once the color starts to change, pour in 1⁄2 cup of water and cook till the water is completely absorbed, giving you soft brown caramelized onions. Set aside.
  2. On the toasted country bread, spread one tbsp. of Dijonnaise, topped with thinly cut slices of roast beef, followed by caramelized onions and a final layer of 2 slices of PUCK Natural Havarti cheese. For extra zing, you can add a few slices of pickle.
  3. Heat the sandwich under a broiler or grill to melt the cheese and add an extra crunch to your sandwich. 

Colorful Fruit Parfait

These fresh fruit parfaits make for a colorful fun breakfast or dessert, or even an indulgent snack. It is a perfect combination of crunchy granola, silky whipped cream and fresh berries. 

DIFFICULTY: Easy COOKING TIME: < 30 minutes 


  • 2 Cups PUCK Whipping Cream
  • 4 Tablespoons Sugar
  • 2 Cups Mixed Berries, fresh
  • 2 Cups Granola
  • 1⁄2 Cup Almonds
  • Honey, optional

 Rosemary Sprig, optional 


1. In a food processor, whisk together the sugar and PUCK Whipping Cream till you get silky soft peaks. Transfer into a piping bag and chill. 

2. In a mason jar or bowl, layer 2 tbsp. of granola, 2 tbsp. of mixed berries, a tbsp. of almonds, and pipe in some freshly whipped cream. Repeat the layers and garnish with a sprig of rosemary. Serve with a drizzle of honey if you prefer a touch of sweetness. 

Turkey Ham Monte Cristo

Turkey Ham Monte Cristo.jpg

This is an American classic: a French toast sandwich filled with turkey ham and melted Gouda cheese. It is served with a dollop of strawberry jam.
DIFFICULTY: Easy COOKING TIME: < 15 minutes 


  • 8 White Bread, Slices
  • 8 PUCK Natural Gouda Slices, slices
  • 4 Turkey Ham, slices
  • 3 Eggs
  • 1⁄2 Cup Milk
  • 50 Grams Lurpak Butter
  • 1⁄2 Cup Strawberry Jam, To serve
  • 2 Tablespoons Icing Sugar, to dust

1. Lay 4 slices of bread down on a clean work surface. Top each with one PUCK Natural Gouda Cheese Slice, followed by a slice of turkey ham and finally another slice of cheese. Top with the remaining slices of bread to make 4 sandwiches. 

2. In a shallow dish, whisk together the eggs and milk. Melt half of the butter in a large frying pan over medium heat. 

3. Working two at a time, carefully dip the sandwiches in the egg mixture, turning to coat. Place in the pan and cook for 3-5 minutes per side, or until the sandwich is golden brown and the cheese is melted. Cook the remaining sandwiches in the rest of the butter. 

4. Slice in half to serve, accompanied with a dollop of strawberry jam and lightly dusted with icing sugar. 

Roasted Garlic and Herb Cheese Dip

Roasted garlic is sweet and less pungent than fresh garlic. It combines perfectly with Puck Cream Cheese spread. 



  •  2 Cloves Garlic, Unpeeled
  • 250 Grams PUCK White Cream Cheese Spread, Chilled
  • 2 Onions, slices, finely chopped
  • 2 Tablespoons Parsley, Chopped
  • 1 Pinch Black Pepper, freshly ground, to taste

1. Preheat the oven to 180°C. Place the garlic on a baking tray lined with baking paper. Roast for 20 minutes, until soft. Cool 

2. Spoon the PUCK Cream Cheese Spread into a mixing bowl. Squeeze the roasted garlic flesh into the bowl and add the chopped spring onions and parsley. Stir until well combined and season with freshly ground black pepper. 

3. Transfer into a serving bowl. Serve dip with vegetable crudities and crostini. 

Cooking up Memories

It’s always worth it to create memories alongside teaching a new skill to your kids. This summer has been the most amazing bonding experience for me. I have discovered cooking and baking with kids is wonderfully rewarding. OK, it can be a grimy affair and a date with boisterous…but the joy of watching your kids take pride in what they made and to see them have fun while loving the art of whipping, mixing and decorating is a warm fuzzy mommy feeling. So let’s don on the aprons and cook up some memories. Processed with VSCOcam with m5 preset

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Green Smoothie lifestyle


Time to give thought to 'Healthy'- Give Green smoothies a try. It is the best fast food you can ever down. With a preparation time of under 10 minutes, it is packed with the goodness of  leafy greens and fruits. It aids in boosting your immune system, increases your energy, packed with anti-oxidants and helps with weight loss. It's yummylicious and guaranteed to make you insanely addicted.


2 cups of fresh or frozen Spinach
2 cups of Papaya
1 cup mango
1/2  cup Celery
6-7 blueberries
2 cm piece of ginger
1 cup Greek yoghurt
1/2 cup water
2 tablespoon Linseed
1 tablespoon  honey (optional)


Process all ingredients in a blender until smooth. Sit back sip and enjoy some power packed green infusion.



*Disclaimer: I am one who enjoys creative, healthy cooking. My family table is a place of comfort, nourishment and satisfaction. My past work experience qualified me to be a service trainer for a leading International airline assessing service rendered in fine dining environments. I am not a chef and have no formal eduction in food preparation, food writing or food photography. Everything I write  is from my own experience. I  love to help women in all walks of life create a healthy lifestyle and enjoy an abundant life in every area.



Spiced Banana Berries Smoothie



2 bananas
4-5 strawberries and a small hand-full blueberries ( use your choice of mixed berries)
1 cup low-fat flavored yogurt (strawberry or blueberry)
3/4 cup skimmed milk
1/4 cup crushed ice
1 -2 tablespoon  honey (optional)
2 cloves, 1/2 a tsp nutmeg powder and 1/2 a tsp cinnamon poder


Process all ingredients in a blender until smooth. Garnish with a pinch of cinnamon and nutmeg powder. Serve immediately.

Fried Veggies and Quinoa

  •  1 cup Quinoa
  • 2 Tsp sesame oil
  •  2 cloves of garlic chopped
  • A small hand full of sliced carrots, beans and mushrooms
  • 2 Tablespoons soy sauce (more or less to taste. I add less if i am serving children)
  • 1 teaspoon Oyster sauce
  1. In a bowl cook 1 cup Quinoa with 2 cups of water and set aside
  2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add garlic and saute a few seconds. Then add carrots, beans and mushrooms and fry until tender but not soft. carrots should still be in texture to bite into
  3. Add the sauces and some ground pepper
  4. Add the cooked Quinoa to the veggies. Stir and fry the  mixture until heated through and combined. If you like it spicy add some chilly sauce to this. Enjoy some healthy goodness.

A bowl of easy and healthy


Our family is on a detoxing mode after the holidays. It is not dieting I am talking about and not skipping meals either. It is all about adding the right ingredients and removing the wrong ones from your daily diet. I eat though the day, trust me on this one. My big discovery to staying fit and lean: DO NOT SKIP MEALS, WATCH WHAT YOU EAT AND EAT SMALL PORTIONS THROUGHOUT THE DAY. MOVE AROUND AND WALK, WALK, WALK! THIS KEEPS YOUR METABOLISM ON HIGH. YOU EAT THROUGH THE DAY AND BURN ALL YOU EAT.

Our January plan:

1. My children have home cooked meals through the week and on the weekends we give them their fast food choices. We are limiting fast food to: once a week a happy meal. If you skip it, get more HAPPY..a happy treat like playing in a play area/park for longer or a movie date. Yay!!

2. We are including more fruits and veggies to our meals. So everyone eats a bowl of fruits for breakfast and bowl of salad with dinner.

3. Each member right up to our youngest have our own bottle of water and have to go through 2 refills minimum a day.

4. We have increased our intake of dried fruits and nuts. Our children love, love, love it! and so do we :)

Sneha’s super-easy tangy mixed salad recipe.

  • 1 cup frozen sweet corn, thawed
  • 1 to 2 cups black beans, rinsed and drained
  • 1/2 cup tomatoes, roughly chopped
  • 1/2 a red thai chilly finely sliced
  • 1/2 cup capsicum (Green large pepper) chopped in fine squares
  • 1/4 cup finely chopped red onion
  • A small bunch of fresh cilantro or coriander leaf finely chopped
  • 1 tbsp olive oil
Lime juice from 1 or 2 lime squeezed
  • Pinch of salt, brown sugar and pepper
 according to taste
  • A tinge of chilly sauce to add the kick

Simply mix everything together for a yummy flavorful salad !

Another version of the same kind of salad is

 super-easy tangy grated salad recipe.

  • 1/2 a red thai chilly finely sliced
  • A small bunch of fresh cilantro or coriander leaf, finely chopped
  • 1 tbsp olive oil
  • Lime juice from 1 or 2 lime squeezed
  • Pinch of salt, brown sugar and pepper
 according to taste
  • 1 carrots grated fine using hand grater (thin long)
  • 1 cucumber grated fine (thin long)
  • 1 Raw mango grated fine (thin long)

    Simply mix everything together for a delightful tangy goodness !