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!

Thank you Stephanie Alexander for introducing me to the combination of beetroot and dark chocolate, they’re a match made in heaven. The muffins have kept fresh in a air-tight container, and have been a great addition to my daughters lunchbox each day.

Dark chocolate and beetroot muffins
(recipe adapted from Stephanie Alexanders’ Kitchen Garden Cooking with Kids)
You’ll need:
60g butter, softened
1 large beetroot, peeled and grated (a food processor makes this a whole lot easier and less messy)
175g S.R flour
2 tbs dutch cocoa
1 egg
1/4 cup milk
1/4 cup rice bran oil
1/4 castor sugar
1/2 cup brown sugar (packed in)
12 squares dark chocolate
  1. Pre-heat the oven to 180C and grease the a 12 hole muffin tray.
  2. Sift the flour and cocoa into a large mixing bowl and set aside.
  3. Lightly mix the eggs and milk together and set aside.
  4. In a food processor or mixer process the butter, oil and 2 types of sugar until nice and creamy. Gradually add the milk and egg mixture and process until combined.
  5. Add the batter to the flour mix and fold together. Stir in the beetroot, making sure you don’t over mix.
  6. Spoon the mixture evenly into the holes and press a square of chocolate into each muffin.
7. Bake for 20 minutes or until cooked through. Allow to cool in the tin slightly before turning out into a rack.

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