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!

You need these cookies in your life. Admittedly, they are a little bit of work and you have to wait for the cookie dough to chill but it will be all worth it in the end … I promise. The layering technique rewards you with melt in the mouth, beautifully textured cookies that are pretty hard to beat.


You'll Need

2.5 cups plain flour (plus extra to roll out dough)

3.4 tsp baking soda

1 tsp sea salt

220g unsalted butter, softened

1 cup brown sugar

1 tsp vanilla extract

4 egg yolks

250g dark chocolate buttons

Method

Mix together flour, baking soda and salt until combined in a bowl.

Using a mixer, beat together the softened butter and sugar until creamy. Add the vanilla and then the egg yolks, one at a time. Then add the flour mixture. Beat until just combined.

Now, because there is a lot of butter in the recipe you’ll need a floured bench and possibly even more flour to bring the mixture together. Don’t be tempted to add too much though, just as much as you need to bring the mixture together without it being too sticky.

Portion the dough into 3 even pieces, wrap each in plastic wrap and refrigerate for 30 minutes.

While your waiting, make a cup of tea and line a baking sheet with baking paper and pre-heat oven to 190C.

Flour your bench with more flour and roll out one piece of dough until about 1 cm thick. Dot with chocolate buttons. Rollout the second piece to the same size and place on top of the chocolate button dotted first piece. Dot again with the chocolate buttons (same as before and then .. you guessed it, repeat with the third layer and remaining chocolate buttons.

Using a floured 3cm round cutter, cut out rounds of the dough, pressly firmly to cut through the chocolate. Bake in batches for 10 minutes or until the cookies are lightly golden. Cool and devour.

 

*This recipe was inspired by Sarah Copeland, author of The Newlywed Cookbook (Chronicle Books, 2011) 

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