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!

When I have leftover egg whites I just can’t help myself, I have to make meringues. These weren’t made for any special occasion, just because.

I know berries are really expensive at the moment and aren’t really at their best. Try them with lemon curd and fresh passionfruit pulp or just with melted chocolate drizzled over them.

Berry Meringues
Makes 12

You’ll need:
6 egg whites
1 + 3/4 cups sugar
1/2 cup mascarpone cheese
1 tbs icing sugar
1 tsp vanilla extract
250g raspberries ( I used frozen)
1 lemon, juiced
1/2 cup castor sugar
Extra berries to decorate.
Pre heat the oven to 150C and line a baking tray with greaseproof paper.
Beat the egg whites using a mixer until soft peaks start to form. Gradually & slowly add the sugar and beat until glossy & stiff.
Using 2 dessert spoons, spoon out the mixture into oval shapes as neatly as you can.
Bake for 40 minutes and let cool in the oven.
Mix together the mascarpone, the sugar & vanilla & set aside.
Make a quick raspberry coulis by blending the raspberries, sugar & lemon juice. You can remove the seeds by sieving the mixture, but I don’t bother.
When cooled, smash the meringue a little and top with mascarpone, fresh berries and drizzle with coulis.