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!

I think artichokes are delicious, but whenever I serve them to guests, most admit to not preparing them themselves because they are too time consuming to deal with or they just don’t know how.

They are super easy to prepare and with my step by step instructions you’ll be eating them all year round – not just in Spring.


You'll Need

2 kg baby globe artichokes (you should be able to find these at a market)

2 lemons, squeezed and chopped

1 large bowl of cool water

Method

The baby artichokes are best for the purpose of prepping in bulk as you don’t have to remove the choke and they are much less fiddly.

Prepare a lemon water bath for the artichokes, as once you’ve peeled them they will start to oxidise.

Working quickly, peel the outer leaves from the artichoke until you are left with soft green leaves (see my picture reference).

Cut about 1 cm off the top off the artichoke and rub it with lemon. Clean up the base with a paring knife and dunk in the lemon bath.

Repeat the process until you’ve prepped all your artichokes.

Drain them and put them in a large saucepan and cover with water. Bring the artichokes to the boil and simmer for 20 minutes or until soft and a beautiful khaki green.

Drain them on paper towel and transfer them to a ziplock bag and freeze. You’ll have delicious artichokes on hand whenever you need them. I usually pull out a few from the ziplock bag to defrost, and panfry them in a little olive oil. Mixed with ricotta they make an amazing raviolo filling, they are also yummy tossed through a salad too.

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