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 have already mentioned how much we love Greek food in our house, so it may not come as a surprise to you that Tessa Kiros’ latest book – Food From Many Greek Kitchens, is a new favourite.

The recipes are very traditional and authentic – straight from a Yia Yia’s kitchen, into my own.  I live in a greek neighbourhood and the divine cooking smells that waft from houses, particularly when a lamb spit is roasting in the backyard, are just sensational. When I cook from this book I can’t help but feel that I’m contributing to the tasty neighbourhood cooking aromas.

Tessa’s papoutsakia is basically the same as moussaka, but prepared differently. For those of you that have tried making moussaka before, you’ll agree that it is a time consuming feat and a labour of love. If you have some bolognese sauce already on hand (like many of us mums do) you could use that in replacement of the meat sauce prepared in this recipe, just make sure you add the eggplant to it as instructed.


Serves 8
Recipe adapted from Tessa Kiros’ – Food From Many Greek Kitchens

4 eggplant (similar size)
1/2 cup olive oil
1 large red onion, chopped
400g minced beef
2 garlic cloves, finely chopped
1/2 cup red wine
2 x 400g tins chopped tomatoes
4 tbs flat leaf parsley, chopped

40g butter
40g plain flour
300ml milk, heated
a big pinch of nutmeg
3 tbs of grated haloumi cheese

Cut the eggplants in half length ways, sprinkle the cut sides with salt and leave them upside-down in a colander for half an hour or so to drain away any bitter juices.

Drizzle some olive oil into a large non-stick frying pan and when hot, add half the eggplant halves. Fry until deep golden and soft on both sides. Remove to a platter and fry the remaining eggplant halves. When cooled scoop out the flesh (very gently) using a sharp edged spoon, leaving a 6-8mm border. Chop the flesh and put aside.

Add 3 tablespoons of olive oil to the fry pan and saute the onion until golden. Add the mince and fry until browned. Add the garlic, cook for a moment more, then add the wine and let it simmer for a minute or two. Add 1 tin of tomatoes and the parsley, and season with salt and pepper. Cook, stirring a couple of times, for about 20 minutes or until thickened. Add the chopped eggplant and simmer for another 10 – 12 minutes or until most of the liquid has evaporated.

Preheat the oven to 180C. To make the bechamel, melt the butter in a heavy-based saucepan over low heat and stir in the flour. Whisk the milk in gradually to ensure no lumps. Add the nutmeg and season with salt and a little pepper. Whisk until thick.

Empty the remaining tin of tomatoes over the bottom of a lasagna or roasting dish and add a little salt. Line up the eggplant shells on top, cut side up, and sprinkle with a little sea salt.

Divide the mince mixture among them. Dollop 3 tablespoons of bechamel on each, scatter with the haloumi and pour 1/2 cup water around them. Bake until roasty and golden on top, about 30 minutes.



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