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

Mish Delish Good Food Blog

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!

Lunch in 10 minutes!

You'll Need

  • 150g firm organic tofu, cut into cubes
  • 3 cups chicken or vegetable stock (homemade if possible)
  • 1 tbs rice bran oil
  • 2 spring onions (bottom half) chop in 1 inch lengths and pounded with the back of a knife
  • 1 cup cherry tomatoes, halved
  • 1 tsp sugar
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked pepper
  • 1/4 tsp dried chilli flakes
  • 2 tsp tamarind puree
  • 1 egg beaten
  • 2 spring onions (top half) chop finely for garnish


Bring the stock to the boil and add tofu and simmer for 3 minutes on a low heat.

In a small fry pan saute the spring onion (bottom lengths) in the oil for 1 minute. Add half of the tomatoes, sugar, salt, pepper and chilli and cook for 3 minutes or so until the tomatoes start to soften.

Add the remaining tomatoes to the stock and bring to the boil. Add the tamarind and half the beaten egg and stir. TIP: pour the egg from a high distance into the pot, stirring in one direction at the same time.

Check again for seasoning, you may have to add a little more salt. Garnish with spring onion and coriander, if you have it on hand.

 NB I didn’t have any tamarind on hand so when you make the soup it will be a little darker. The tamarind gives the soup a slight sourness, which is really yummy.