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 just whipped up 4 dozen of these babies for gifts and just general piggishness. You can cheat and use bought fruit mince and add some grated apple, but if you make my special concoction you won’t look back. It’s as easy as pie!

Fruit Mince Tarts
Makes approx. 4 dozen
Filling (keeps well in the fridge so you don’t have to make all your pies at once)
 
230g currants
230g sultanas
Juice and zest of 1 lemon
140g butter (grated)
175g brown sugar
1 small pinch of salt
1/2 tsp mixed spice
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
175g granny smith apple, grated (I keep the skin on but you can remove it if you prefer)
100g good quality dark chocolate (grated or chopped finely)
75ml brandy
  1. Mix together the fruit and lemon zest. Add the butter, sugar, salt & spices, then stir in the lemon juice. Finally, carefully mix in the apple, brandy and chocolate.
  2. If you’ve got time to let this mixture macerate, do so because the longer you leave it soak (overnight is best) the tastier it will be.
Pastry
 
500g unsalted butter
250g icing sugar
2 eggs
750g plain flour
1 pinch of salt
  1. In a food processor lightly cream the butter & the sugar. Add the eggs, one at a time and continue creaming until completely mixed. Add the flour and salt and pulse until the dough comes together. The dough should still be quite sticky. Wrap in plastic wrap and chill for at least 1/2 an hour.
To assemble
 
  1. Preheat oven to 180C.
  2. Knead the dough until soft on a well floured bench. Roll out and cut out discs fit the tin you are using.
  3. Line the greased tins ( I use olive oil spray) and line each hole with a pastry disc. Fill with a little fruit mince. Brush the edges of the pastry with a little milk and place a smaller disc of pastry on top.
  4. Bake for 10 minutes or until lightly golden. Cool on a rack and store in an airtight container.

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