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!

It’s hard to go past a decent fish pie. Mine is really simple and doesn’t involve a rich creamy sauce so it’s fairly light. You could use snapper or blue eye but the smoked cod gives it fantastic flavour. Writing this now makes me feel like leftovers. If only there were some…

Smoked Cod Pie
Serves 4
You’ll need:
4 medium pieces of smoked cod or 2 big pieces (frozen is fine)
2 medium boiled potatoes, peeled & sliced
2 leeks, (white part only) chopped
3 garlic cloves, chopped finely
1/2 cup sour cream
2 tbs butter
4 sheets frozen puff pastry
1 egg, beaten for glazing
White truffle oil
  1. Preheat the oven to 200C and grease 4 individual pie tins or 1 large family sized pie dish with butter (the individual pie tins are great when you’re entertaining)
  2. Heat the butter in a pan and saute the leek and garlic until soft, allow to cool.
  3. Line a baking tray with foil and bake the fish for 15 minutes (no need to defrost fish if frozen)
  4. Combine the leek, sliced potato and sour cream. Flake in the fish, removing any bones if necessary. Season well with salt & pepper.
  5. Cut circles out of the pastry and line tins or dish. Pile mixture in, and place a lid on top. Neatly crimp the sides and slash some slits on top. Lastly, brush the tops with beaten egg and bake until golden. They should take about 20-25 minutes.
  6. Now to make these pies even more special, drizzle white truffle oil over the slits when cooked.

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