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!

Just got back from another glorious trip to Bali. We love the place, not only for the fact that we seem to always have a relaxing break there (even with 3 kids in tow), but the food is absolutely delicious.
As with all parts of Asia, each region has its own take on its native cuisine and Bali is no exception to this rule. I discovered Balinese food in a fantastic cooking class and have adapted a few recipes to try at home. First up, I’m going to share with you this amazing salad. Admittedly, there is a bit of effort involved, but its worth it. You’ll find everything you need at your local Asian grocer.


Jukut Urab
Serves 2


You’ll need:


Dressing*
4 shallots, peeled
8 garlic cloves, peeled
1 cm piece of galangal, peeled & chopped
3 candlenuts
4cm fresh turmeric, chopped
1 tbs palm sugar, grated
1 tbs rice bran oil
1 small piece of lemongrass, bruised
2 birds eye chillies, finely sliced


Salad

100g green beans, blanched
100g water spinach, chopped and blanched
100g bean sprouts, roots removed
1 large red chilli, finely sliced
1 tbs grated coconut (fresh)
2 tbs fried shallots
Salt
Pepper 
A squeeze of lime juice



* You only need 1- 2 tbs of spice paste to dress the salad, if you have any leftover or want to double the recipe it makes a fantastic marinade for chicken.


Start with the dressing first. Place all ingredients, except the lemon grass, rice bran oil, and birds eye chillies into a food processor and grind into a coarse paste.
Heat the oil in a fry pan, add the lemongrass and the chillies to the spice paste and fry all ingredients, stirring frequently until the marinade changes to a golden colour. Discard lemongrass and allow to cool.
Place all the salad ingredients except 1 tbs of the fried shallots, salt and pepper and lime into a large bowl.
Toss through 1 – 2 tbs of the dressing (best to do this with your hands), season with salt and pepper and a good squeeze of lime juice.
Serve at room temperature.


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