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 whipped up this delightful Italian gluten-free cake and had to share its deliciousness. This recipe is inspired by Gennaro Contaldo – Two Greedy Italians Eat Italy.


You'll Need

  • 1.5 litres full cream milk
  • 1 vanilla pod, halved and seeds scraped
  • rind of 1/2 lemon (in a large piece)
  • 200g sugar
  • 300g arborio rice
  • 5 large eggs separated
  • 1/4 cup sultanas (optional)
  • 50ml blood orange juice
  • grated zest of 1 blood orange
  • icing sugar

Method

Pre heat oven to 180C

Grease and line a 24cm springform pan with a removable base with baking paper.

Place the milk, vanilla pods and seeds, lemon rind and sugar in a large saucepan and bring to a rolling boil. Add the rice to the pan, lower heat to medium and simmer for 20 -25 minutes or until the rice has absorbed the milk and has a creamy consistency. Allow to cool to room temperature and discard vanilla bean and lemon rind.

Whisk the egg yolks and the orange juice together in a bowl until thick and creamy. In another bowl, whisk the egg whites until stiff.

Add the egg yolk mixture to the rice and fold in the egg whites, followed by the sultanas (if using) and half the orange zest.

Pour the mixture in the prepared tin and bake in the oven for 1 hour. Serve warm sprinkled with icing sugar and extra blood orange zest.

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