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!

Ordinarily, I’m not really big on the whole concealing vegetables thing, kids have likes and dislikes just like adults and I’d like to think that I nurture their palates not control them.
In this case, I have one child who doesn’t like mushrooms but the rest of us do – so majority rules. Mushrooms were blitzed into unrecognisable tiny pieces which inadvertently thickened the sauce beautifully. Turns out it’s the idea of mushrooms that Ruby doesn’t like, not the taste, as the pies were a big winner, especially the puff pastry hats.

Chicken & Mushroom Pies
Makes 4

You’ll need:

6 chicken thighs (diced into small pieces)
1 tbs plain flour
Salt & pepper
2 tbs olive oil
1 onion, halved and thinly sliced
2 garlic cloves, finely chopped
200g swiss brown mushrooms, finely chopped in a food processor
250mls chicken stock
1 tbs sour cream
1 handful of spinach leaves
Puff pastry
1 egg, beaten (for egg wash)

  1. Dust the chicken pieces with the flour and season well with salt and pepper.
  2. Heat a deep heavy based saucepan and add the olive oil. Cook the chicken in batches until they are a deep golden brown colour.
  3. Remove the pan leaving as many juices as you can in the pan.
  4. Add the onion, and garlic and cook gently for a few minutes until soft.
  5. Add the mushrooms and stir, adding more olive oil if needed. Saute for a few minutes then add the chicken, stock and the sour cream and simmer for 15 – 20 minutes until the sauce has reduced and starts to thicken.
  6. Add the spinach and continue cooking until it starts to wilt. Take the mixture of the heat and let it cool.
  7. If you have time refrigerate the mix before assembling the pies.
  8. Heat the oven to 200C and line a baking tray with greaseproof paper.
  9. Grease 4 ramekins with butter.
  10. Spoon the chicken mix into the ramekins and place in the oven.
  11. Cut out 4 circles of puff pastry (same size as your ramekins) baste with egg and bake for 10 – 20 minutes until golden and puffed up.
  12. Take out the pastry and the pies and place the pastry on top of each ramekin.

Author