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!

Mish
Bake

Light Rye Bread

Autumn Spring Summer Winter

This is a really good entry level yeast bread to get you started. If you’ve never made your own bread before, give it a try, it is really not as hard as it looks.


You'll Need

  • 400g bakers flour (available from supermarkets)
  • 100g buckwheat flour (available from health food shops)
  • 5g bread improver (available from supermarkets)
  • 10g salt
  • 15g fresh yeast or 7g dried yeast
  • 280g tepid water
  • 15g olive oil

Method

Measure out the flours, bread improver and salt, and mix to combine. In a measuring jug mix together the yeast and water and stir to mix thoroughly, add the oil and stir into the dry ingredients.

Knead thoroughly for 7 minutes or until smooth and elastic. The dough should be stretchy and not get holes in it, when you pull it.

Place in a lightly oiled bowl to prove in a nice warm place (ie on top of an oven) for about an hour or until its doubled in size.

On a lightly floured bench, knock the air out of the dough and form a rectangle.

Fold the dough into itself a third at a time. Turn it 90 degrees, and repeat.
Pinch and smooth down the seam, so there are no visible openings or folds in the dough.
Place the dough seam side down in a lightly greased loaf tin or just bake free form. It’s up to you. Let the dough sit in the tin to prove again for another 30 minutes.

Pre heat the oven to 200C.

Before you bake, cut a slit about 1/2 inch deep through the top of the loaf to help air escape.

Bake for 30 minutes until golden brown and when you give the base a tap it sounds hollow.

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