Lemon berry cake


The other day, Miss 3 begged me to let her make a cake. Begged. She said please, please, pleeeassseee mum can we make a cake. She wanted to “make a cake and keep it till my birthday”. It was June and her birthday is in October. Anyway, I said yes and let her know that she didn’t have to keep it till her birthday, that she could eat some straight away.


Normally I dictate what we are making but this time I let her decide. We waited until Miss 1.5 was asleep and then made a cake. Her decisions were that it was to be a big cake, it had to have blueberries on the top, and after seeing lemons on the bench (from my sister-in-law’s parents) that there was going to be lemons in it. She was very adamant that the cake had to have berries poked into the top and that she would be the one to do it. “Not you mum, I will do it”.


I had made this version of a lemon blueberry cake for my birthday, so we loosely followed this recipe. As usual, I didn’t have everything I needed so the final recipe ended up more like below! The cake was beautifully crispy on the top, sides and especially the corners, and was soft and fluffy in the middle. It crumbled away and broke a bit, but I think that wouldn’t have been as bad if we hadn’t been greedy and taken it straight out of the tin after taking it out of the oven.


So here is the recipe of this delightful treat….


Lemon berry cake.


125g margarine

1 egg

1/4 cup brown sugar

1/2 cup raw sugar

1/2 cup milk

the juice and zest of 1 1/2 lemons

1 tsp vanilla

1 1/2 cups self raising flour

about 1 cup of berries for the top



Preheat a moderate oven, 180 degrees.

Beat together the margarine and sugars until creamy, then add in the vanilla, lemon juice and rind, and milk. It starts to look a bit gross right now but trust me it comes together.

Sift in the flour and mix until smooth.

Put the mixture into a lined tin and bake until golden on the top. You can poke a skewer into the middle of the cake and if it comes out without any mixture on it (little crumbs are okay but anything liquidy means it’s not ready) then you are good to go.

Let it cool in the tin, unless you are too cake crazy like we were!


Enjoy with a hot cup of tea and hashtag a pic on instagram #thedietitianmummyrecipe


The Dietitian Mummy

Pumpkin and cheese scones


I was making some scones the other day because my friend (sister in law) was coming over (biggest sweet-tooth there ever was) and started making them from a recipe out of one of my favourite books – The Margaret Foulton Cookbook. So I put in the flour and started rubbing in the butter and realised that this recipe was going to make tonnes of scones. I love scones, but I love fresh scones. After a day, they lose appeal to me (and everyone else in this house) and so they get wasted. What do seem to last a bit longer than one day in terms of taste are savoury scones. So in my effort to minimise waste I split the dry ingredients and made the other half into savoury scones – Pumpkin and cheese to be exact.


I flicked through a few recipes, all of which said to pre-cook the pumpkin. Something I really could not be bothered doing. So I made my own recipe and grated the pumpkin. It cooked perfectly and teamed with the cheese created a steaming little nugget of deliciousness. They were yummo warm and just as yum a few days later with a bit of margarine.


Pumpkin and cheese scones

1 1/2 cups self raising flour

30g butter or margarine

1/2 cup buttermilk (I used Margaret’s tip of putting 1/2 tsp of vinegar into normal milk for the same effect), plus after mixing I ended up adding about another tablespoon of milk

1 1/2 cups grated pumpkin

1 cup grated cheese


Sift the flour into a bowl and rub the butter into the flour with your fingers (Miss 3 loves this part).

Add the pumpkin and cheese and stir to mix (can be done with hands).

Add the milk and stir again until formed. If it’s not coming together add in milk 1tsp at a time until its a slightly sticky dough that stays together.

Flip the dough out onto a floured bench top and give it a light knead and then form it into a semi-flattened circle (mine was probably about an inch high).

Use a cutter to cut out the scones and put into a cake tin lined with baking paper. Put them close together and they will help each other rise higher.

Bake in the oven (230 degrees) under golden brown on top and no longer mushy inside (sometimes difficult to tell with all that melted cheese in there) .

Let cool and then enjoy!


Happy baking,


The Dietitian Mummy

Chicken Patties


I made the most amazing chicken patties the other day. So simple and they were sooo yummy. I had been to the butcher (and for some reason went a bit mince crazy) and ended up with chicken mince among the other things I bought. I have always thought it is cheaper to buy patties already made and have bought them purely for ease but as with most things, I get a bit skeptical when I don’t know what is in something.

Anyhoo, the mince was $6.99/kg and I got half, so spent $3.50 and the chicken patties were 50c each to buy at the butcher.

This girl loves couscous

This girl loves couscous

I had 4 slices of old bread (week old wholemeal to be exact) that I put in my food processor, one of my favourite inventions in the kitchen, and made into fresh breadcrumbs. I chucked that in with the mince along with an onion, 2 garlic cloves, a handful of basil and sage from the garden, an egg and some salt (detailed recipe below).

Squished it all up with my fingers and then rolled those babies up. I used the left over crumbs to coat them then put in the fridge until we were ready to cook.

It made 14 patties which comes out at 25c each just for the meat. I’m not sure about the rest of the ingredients but they were things I have all the time so I kinda don’t count them. So I’m calling it as half price!

Leftovers that got frozen

Leftovers that got frozen

I fried them up at dinner (I didn’t measure but maybe 1 tsp of oil each batch of 4?), served them with a salad and Moroccan couscous and they were a little bit awesome. Husband agreed (and no he doesn’t always like my cooking, he is very happy to tell me if something is a bit yuck).

Happy cooking,

The Dietitian Mummy

Chicken patties


500g chicken mince

1 onion, chopped finely

2 cloves garlic, chopped even more finely

1 egg

4 slices old bread (or about 2 cups packaged breadcrumbs)

Basil (6-7 leaves), chopped

Sage (4 leaves), chopped

Salt and pepper to taste

Put the bread in a food processor and blitz on the highest speed until it is like breadcrumbs. If you don’t have a processor, fear not, just grate it.

Take out 1 ½ cups of the breadcrumbs and put it in a big bowl along with everything else.

Wash your hands (if you forgot at the start) and get those fingers squishing until it’s all combined.

Roll into balls then roll in the leftover breadcrumbs. Put them on a plate and chill in the fridge for as long as you have! I only had 20 minutes when I did this and they were fine.

Heat a pan with a splash of oil. When hot, put the patties in the pan and squash flat. Reduce the heat and cook until golden brown on both sides. You do this slowly so that the inside is cooked without the outside burning. It’s absolutely essential that these babies are cooked all the way through so check them before eating. You want them to look beige not pink on the inside.

And you are done. Serve them up with whatever takes your fancy.