Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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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!

I was buying some bread at Movida Bakery on Saturday morning when I noticed that they had beautiful shiny loaves of freshly made brioche. I suddenly felt inspired to make custard filled french toast.

 


You'll Need

Poached Pears

 

  • 2 packham pears, ripe but unblemished
  • 1 vanilla bean
  • 200g sugar
  • 400ml water
  • baking paper

 

Creme Patissiere (you’ll have loads to spare)

 

  • 300ml milk
  • 225ml thickened cream
  • 100g caster sugar
  • 1 vanilla bean, halved and seeds scraped
  • 15g cornflour
  • 60g egg yolk (about 3)

 

French toast assembly

 

  • 1/2 loaf store bough brioche block loaf
  • 2 eggs, whisked well
  • 1 tbs butter
  • cinnamon sugar to dust

Method

Peel pears, chop in half and gently scoop out core.

 

Place sugar, vanilla bean and water in a small saucepan. Place over a medium heat and stir until the sugar is dissolved.

 

Add the pears to the syrup, place a circle of baking paper over the top to keep the pears immersed in the liquid. Simmer for 2 minutes and turn off the heat. Place a tight fitting lid over the pears and allow to cool in the syrup for 1 hour.

 

Combine the milk and cream in a saucepan. Add half of the sugar and the vanilla bean and seeds and bring to a simmer.

 

In a large bowl, whisk the remaining sugar and all of the cornflour into the egg yolk until pale and thick.

 

Strain a little of the hot milk mixture through a sieve into the egg yolk mixture, whisking constantly. Continue straining in the milk mixture, bit by bit, and whisking.

 

Pour the mixture back into the pan. Place over medium heat and bring to a simmer, whisking all the time until the creme patissiere is thick and shiny.

 

Remove from the heat and keep whisking as it cools. It is now ready to use. If not using immediately, press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.

 

Cut the brioche into 4 thick even rectangles (about 1.5 inches thick), cutting all crusts off. Put the creme patissiere into a piping bag with a thin plain nozzle. Gently ease the nozzle into the side of the brioche and pipe as much creme patissiere in as you can. repeat on the other side and with the 3 remaining pieces.

 

Dip all sides of the brioche in the beaten egg. Melt the butter in a non-stick pan and cook the brioche for a few minutes on each side or until golden brown.

 

Sprinkle with cinnamon sugar and serve with poached pear on the side.

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