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!

As a lover of Swedish design and stationery, I’m featuring the gorgeous kikki.K Kitchen range in this blog post. And, I thought it was only fitting to provide a Swedish inspired recipe to go with it.

It’s nice to have a home for all the inspiring recipe ideas that I’ve ripped out from magazines and newspapers, to have recipe sheets to write down my own recipe creations, to plan my meals and to write my shopping list. Like any other organised space, I’m much more motivated and productive when I  know where everything is.

 

L to R My Baking Folder $39.95 My Recipes Folder $39.95  Kitchen Notes $39.95 Magnetic Board $49.95 Heart Magnets $4.95 Shopping List $14.95 Meal Planner $9.95 Recipe Box $39.95 DIY Sticker Book $19.95 My Recipe Book $39.95 Recipe Gel Pen $4.95

 

 

 


You'll Need

  • 1 x 800g approx side of salmon, skin on and pin-boned
  • 160g rock salt
  • 50g raw sugar
  • 1 large raw beetroot, peeled and grated
  • 50ml unflavoured vodka
  • ½ bunch dill, leaves picked and finely chopped
  • 1 lime zested

 

Horseradish condiment 

 

  • 200ml sour cream
  • 2 tsp seeded mustard
  • 1 tsp horseradish, grated or from a jar
  • 2 tbs dill, chopped
  • fresh baby pea shoots or watercress to serve

Method

Line a tray or dish big enough to lie the salmon flat, with foil. Lay the salmon skin side down on the tray and cover evenly with the rock salt. Scatter the sugar over the top of the salt, followed by the beetroot. Lastly, pour over the vodka and top with the dill and lime zest. Cover the salmon tightly with cling film and place another tray on top and weigh it down with a tin or two and refrigerate for 48 hours.

 

Move the tray to the sink and scrape off the topping, taking care to remove all the salt. Pat the salmon dry with paper towel and gently cut thin slices diagonally from the flesh using a sawing motion.

 

Serve with the horseradish condiment and fresh baby pea shoots or toasted rye bread.

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