When it comes to learning and having fun at the same time, is there a better place than the kitchen? Cooking with your kids can be a great way to get them involved in the backstage of food preparation, while they enjoy themselves and distinguish the unique taste of what has been achieved through work and patience.

"What if I don't know how to cook very well?", you may ask yourself. Well, don't worry: we don't provide cooking classes for kids only. Among the different programs we offer, one has been specially thought for parents and their kids, so they can learn and have fun together. Meanwhile, we have prepared 3 easy recipes for you to share with them. We'll start with a drink, we'll continue with a meal, and finally, we'll have a dessert.

RECIPE INGREDIENTS:

1 1/4 cups orange juice

1 1/4 cups frozen mixed berries

1 cup sliced ripe banana

1/2 cup vanilla yogurt

1/3 cup dry milk

1 tablespoon sugar

Mix all ingredients in a blender; process until smooth.

RECIPE INGREDIENTS:

1 1/2 cups dried tubular pasta, such as elbow macaroni

3 medium carrots, peeled and cut diagonally into 1/4-inch slices

10 oz. of frozen or fresh broccoli, stems sliced, florets separated

1/2 cup frozen peas, thawed

1 cup low-fat plain cottage cheese

1 tbsp. Dijon mustard (country style)

1/4 tsp. Tabasco sauce

Salt and pepper

4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)

4 oz. part-skim mozzarella cheese, coarsely shredded

1 tbsp. grated Parmesan cheese

1. Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.

2. Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.

3. In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan.

4. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.

RECIPE INGREDIENTS:

3 bananas

6 ice-cream sticks

Two 1-1/2 oz. chocolate bars

1 tbsp. chopped nuts, crispy rice cereal, granola, or shredded coconut (optional)

1. Peel the bananas and remove any stringy fibers. Cut the bananas in half, widthwise, and push an ice-cream stick through the cut end of each half. Cover them in plastic wrap and freeze for about three hours.

2. Place the chocolate bars in a microwave-proof bowl and cook on high for about 2 minutes, or until the chocolate melts. Check after one minute. Stir in the nuts, cereal, or coconut.

3. Using a butter knife, spread the chocolate mixture over the frozen bananas to coat them completely. Rest the pops on a plate covered with waxed paper and freeze until ready to serve. Makes 6 pops.

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