Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

I was recently sent a sample of some locally made Dukkah (pronounced doo-kah) by Bagdad Foods to try. I love Dukkah and this particular one is wonderfully fragrant and just plain delicious.
Traditionally Egyptian, Dukkah is a dry mix of roasted nuts, seeds and spices blended finely together. Dukkah is usually eaten by dipping fresh bread first into olive oil and then into the nut mixture but as I’ve discovered it also serves as a versatile seasoning in cooking.
Dukkah Eggs
Serves 1
You’ll need:
2 organic free-range eggs
Olive oil
2 tbs dukkah
Turkish bread grilled and cut into soldiers
Cover eggs with cold water and gently bring to the boil.
Lower the heat to a simmer and cook for 2 – 3 minutes for soft eggs, cook them a little longer if you like them firmer.
Immerse the eggs in cold water & peel quickly before they lose their heat. Roll the eggs in olive oil then the dukkah, and serve. Alternatively, cut the top off the egg and drizzle with olive oil and dukkah. Or, do both – the textures are fantastic.
Roasted quail with dukkah, sweet potato puree and broad beans
Serves 2
You’ll need:
2 quail (I used jumbo quail)
2 tbs olive oil
1 medium sweet potato
1+ 3/4 cups chicken stock
1 tbs butter
2 handfuls of broad beans, podded, blanched in boiling water
1/4 cup chicken stock (extra)
Preheat oven to 190C.
Using kitchen scissors cut the quail in half along the backbone and then repeat on the other side.   Remove any innards and gently dislodge the ribcage. Repeat with remaining quail. Pat the quail dry with a paper towel.
Peel the sweet potato and cut into chunks. Place in a saucepan and cover with the stock (add water if the stock doesn’t cover the sweet potato). Bring to the boil and simmer for 15 – 20 minutes or until the sweet potato is soft. Transfer to a blender when done, blend until smooth with the butter and keep warm.
Dredge the quail skin side down through the dukkah. Heat a non stick heavy based fry pan until it’s really hot and add 2 tbs olive oil. Pan fry the quail skin side down for 2 minutes and transfer to a baking rack lodged over a roasting tray. Place the quail in the oven for 10-15 minutes until cooked through, but still pink.
While the quail is roasting away, take the outer skin of the broad beans and saute in a little olive oil and butter and the additional chicken stock.
Plate up, serve and enjoy.