Julie van Rosendaal

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Easy do-it-yourself Popsicles

The best thing about homemade popsicles is that they’re made with real ingredients — fruits, juices, yogurt and no high fructose corn syrup, artificial colours or flavours. Use your imagination — anything you can freeze, you can freeze on a stick.

Crispy Black Bean Burritos

These vegetarian burritos can be served as soon as they’re filled and rolled, or can be crisped up in a hot pan, which allows you to assemble them in advance and then heat them through just before serving.

Chana Masala

Chana masala is an inexpensive chickpea dish that comes together in no time. It gets better with age, so use up the leftovers wrapped up in a soft pita or tortilla or puree into a soup.

Diversify your baby’s food palate

It’s exciting when your child starts eating solid foods; that first foray into real meals opens up a world of culinary possibilities.

Deep-dish peanut butter cookies

Clear out your chocolate bar stash with these tasty peanut butter cup cookies.

3 cheesy, easy-to-make snacks

These deliciously, cheesy appetizers are easy-to-make and can be done in a jiffy.

Couscous with cheese & peas

Making couscous is about as simple as it gets.

Cheesecake pavlova with berries

This traditional meringue-based dessert gets updated with a cheesecakey filling, topped with fresh berries. 

Cheesy popovers

Crisp, golden popovers are easier to make than you might think – perfect to serve alongside soup, salad, stew or chili. They freeze well, and are great for popping into lunchboxes. Ingredients: 2 cups (500 ml) milk, warmed 4 large eggs 2 cups (500 ml) all-purpose flour 1/2 tsp (2...

Roasted Spatchcocked Chicken

Roast chicken makes a classic family-friendly meal, but often takes too long on a weeknight. A simple method called spatchcocking – essentially butterflying a whole chicken – makes it easier to cook through evenly in far less time, while ensuring the breast meat doesn’t dry out. INGREDIENTS: whole chicken (or chickens) canola...