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!

My husband likened my creamed kale to a green turd but promptly changed his tune when he tasted it!

You'll Need

6 chicken thighs (flattened between glad wrap and bashed with a rolling pin or mallet)

2 cups panko breadcrumbs (blitzed in the food processor)

1/4 cup finely grated parmesan cheese

2 eggs (whisked)

1 cup plain flour

1/4 cup olive oil

1 large bunch curly kale

1 tbs olive oil

2 garlic cloves, finely chopped

1/2 cup sour cream or Greek yoghurt

sea salt and pepper to taste


After you’ve bashed the chicken flat. Put out 3 bowls and fill one with panko and parmesan and give it a mix and fill the other with flour and then the other with the egg. Dredge each chicken thigh in flour, then egg and then panko and parmesan.

Set aside.

To make the creamed kale, shred the leaves from the stalks. Bring a large pot of salted water to boil and add the kale leaves. Push the kale down to completely submerge it. Simmer for 10 minutes and the drain. Once cooled and drained, shred the kale finely in a food processor.  In a seperate medium saucepan sauté the garlic in the olive oil for a minute and then add the kale and the sour cream and stir to heat through.

Heat the 1/4 cup of olive oil in a large non stick frypan and cook the schnitzels for 3- 4 minutes on each side or until golden brown and cooked through.

Serve with schnitzels topped with the creamed kale and wedges of lemon.