Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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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!

It’s hard to go past Claudia Roden’s middle eastern orange cake, but I’ve added cardamon to my version and used a stick blender to minimise fuss and mess and it worked a treat.

This cake could easily be served as a dessert with a dollop of double cream or enjoy it as we did, for afternoon tea. Yum!

Flourless orange cake with cardamon
Serves 8+

You’ll need:
2 small oranges
6 eggs
250g ground almonds
250g caster sugar
1 tsp baking powder
10 cardamon pods, seeds crushed to a powder
2 tbs icing sugar
  1. Pre heat oven to 180C and grease & line a spring based pan.*
  2. Cover oranges with water in a medium sized saucepan and bring to the boil, then simmer for 2 hrs. If the water starts to deplete top it up with boiled water from the kettle.
  3. In a large mixing bowl use the stick mixer to blend together the eggs & sugar.
  4. Add the oranges and pulverise them until well blended.
  5. Add the almond meal and the baking powder and mix again until well combined.
  6. Pour the mixture into the tin and bake in the middle of the oven for 40 – 60 minutes depending on which tin you use (see note below).
  7. Cool the cake in the tin, before turning out,
  8. Dust the cake with the icing sugar & crushed cardamon.
*I used a bigger tin because I prefer a flatter version of this cake but you could also use a smaller tin which will yield a higher, denser cake. The flatter version will take less time to cook but the higher version will need a full hour.


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