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!

Everyone in our house has been sick at some point this week. I got talking to a lovely lady at Sweet Greek at the Prahran Market and she prescribed some of her Greek chicken and lemon soup traditionally called Avgolemono, it was delicious and so was her freshly baked Galaktoboureko (Greek custard filo). I must go back and try some more goodies.
Anyway, I have tried to make this soup before and it wasn’t as good as the one I tried at Sweet Greek. So I asked for the secret and sure enough there is one! I came home and checked all my Greek cookery books, of which I have many, and none of them mention it. So here it is. The addition of broccoli is not traditional and just a me thing, but it worked well.

 

 

 


You'll Need

  • 1 organic whole chicken
  • 1 onion, peeled and quartered
  • 2 cloves garlic, crushed slightly
  • 4 stalks of parsley
  • 2 stalks of thyme
  • 1/2 cup arborio rice or risoni
  • 2 eggs, separated
  • 3 lemons, juiced
  • 1/2 head broccoli, finely chopped and lightly steamed
  • sea salt to taste

Method

Rinse the chicken well then put into a large stock pot. Add the onion, garlic, parsley and thyme and cover with cold water. Bring to the boil and turn down to simmer for 2 hours. Skimming the top as often as needed.

Remove the chicken and allow to cool. Strain the stock through a muslin or chux lined sieve and put back into a large clean saucepan.

Bring the stock back to the boil, add the rice and stir well. Reduce the heat and simmer for 20 minutes.

Meanwhile, shred the meat from the chicken, discarding the bones and skin.

HERE’S THE HOT TIP:

Separate the yolks from the whites and beat the whites in a mixer until stiff. Gently fold through the yolks through the whites then add the lemon juice. Add a ladle of hot stock and whisk well before adding the mixture to the soup.

Add the shredded chicken and the lightly steamed broccoli.

Stir and take off the heat and serve.

Author