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!

Thanks to Tobie Puttock, I will never buy gnocchi again – I’ll make it. The concept of making it myself always bored me, because it looked fiddly and time consuming. This recipe is actually really simple and had my husband professing his undying love and affection. The secret is in the baking of the potato rather than boiling, the texture is better.
     
Gnocchi with fresh basil pesto

 

Serves 2 adults & 2 kids
 
 
You’ll need:
 
Gnocchi (adapted Tobie Puttock recipe)
 
500g rock salt
500g unpeeled floury potatoes (russets are best)
2 egg yolks
1/4 cup freshly grated parmesan
Salt
130g plain flour, plus extra if needed
 
Pesto (makes about 3/4 cup)
 
2 garlic cloves
1/3 cup pine nuts (no need to toast them)
1+ 3/4 basil leaves
4 tbs freshly grated parmesan
130ml extra virgin olive oil
Salt
 
  1. For the pesto, put the garlic, pinenuts, basil, parmesan & a generous pinch of sea salt into a mortar & pestle or food processor and pound or mix to a paste.
  2. In a steady stream, add the oil, mixing continuously.
  3. To make the gnocchi, first preheat the oven to 220C.
  4. Scatter the rock salt on a baking tray and place the washed potatoes on top and bake for 40 mins or until soft the whole way through (test with a skewer).
  5. Let the potatoes cool completely before, peeling the skin off with a knife.
  6. If you have a mouli or a potato ricer, pass the potatoes through or gently mash until nice and smooth with no lumps.
  7. Add the parmesan, a pinch of salt and the egg yolks and bring together with your hands.
  8. Start adding the flour, a little at a time until the dough is nice and smooth, not sticky but not too dry.
  9. On a floured surface, divide the dough into 2 pieces and rollout each one into a 20cm log and cut small 2cm pieces. Keep the pieces on a floured surface or plate so they don’t stick.
  10. Boil a large pot of salted water & plunge the gnocchi for about 30 seconds or until they rise to the surface. Remove with a slotted spoon.
  11. Divide the gnocchi in bowls and spoon over the pesto and top with extra freshly grated parmesan.

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