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!

 I’d really like to be able to say that these are healthy, obviously I can’t. Everyone deserves a little treat from time to time though and these cookies are damn fine with a cup of tea or a glass of milk. My kids say that they’re best eaten fresh out of the oven (still warm) and dipped in milk. Who am I to argue? Best of all, the cookie dough can be kept in the fridge for up to 4 days, so you can even bake them to order.


You'll Need

  • 150g unsalted butter (at room temperature)
  • 200g brown sugar
  • 1 tsp vanilla extract
  • 1 egg, beaten lightly
  • 1.5 cups plain flour
  • 1/2 cup dutch cocoa or good quality cocoa powder
  • 1/2 tsp baking powder
  • pinch of salt
  • 200g macadamia nuts, chopped

Method

Cream the butter and sugar together in an electric mixer until pale and thick. Add the egg and the vanilla extract, and beat further until just combined.

Fold in the flour, cocoa and baking powder and a small pinch of salt. Stir through the macadamias, taking care to not overwork the dough.

Roll the dough into a log and wrap with plastic wrap and refrigerate until firm (about an hour).

When you’re ready to bake the cookies, pre-heat your oven to 180C and line a large baking tray with baking paper.

Using a sharp knife, slice cookies off the log and bake as needed. Bake for 10-15 minutes or until starting to firm. Allow them to cool a little on the tray before dipping or devouring.

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