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!

Hands up if you can’t be bothered with fresh artichokes? They are really easy to prepare, once you know how, and taste so amazing fresh. Australia’s artichoke season is nearly done, so I thought I’d sneak this post in, just in time. Follow my step by step guide and you won’t look back. NB I’ve used small globe artichokes

You can eat your artichokes simply by following the steps below,  they make a wonderful addition to an antipasto plate.

You could also fry the reserved leaves in a little olive oil until golden brown. Season with salt and suck the flesh off the base of the leaves. My kid’s love eating them this way.

Another fantastic idea (courtesy of Jared Ingersol of The Dank Street Depot and The Cotton Duck in Sydney) is to mash them up with a little honey and stir them through softened butter to make an artichoke butter. Spoon the butter over scallops in the shell and grill for a few minutes until golden and just cooked through.

We enjoyed our artichokes in a simple pasta, spaghetti with artichoke and chilli garlic crumbs. See below for recipe.

 

 

 

 

 

 


You'll Need

  • 1/2 packet spaghetti
  • 2 slices day old bread, crumbled
  • 4 pre-prepared artichoke hearts, quartered
  • 1 birds eye chilli, finely sliced
  • 1 large garlic clove, finely chopped
  • Olive oil
  • Italian parsley
  • Sea salt and pepper
  • Reggiano or good quality parmesan, shaved

Method

Bring some water to boil in a double saucepan and turn down to a simmer. Place your artichokes in the steamer basket and place the lid on top. Steam for 10 – 15 minutes for small artichokes and 20-25 minutes for larger artichokes. Test with a skewer, they will be tender when ready. Allow the artichokes to cool completely.

Using a paring knife gently start pulling the leaves off until you get to the heart of the artichoke. You’ll know when you get there as the outer leaves are tough and the inner leaves are soft. Don’t discard the leaves (see below for a tip on how to use these)

Have a cut lemon handy and cut off the base (at the stem) of the artichoke. Using a teaspoon, scoop out the fibrous flesh out the middle (the choke) and rub generously with the lemon again, even squeezing a little of the juice over it. Artichokes oxidise very quickly when cut and go a very unappetising shade of brown, the lemon stops the oxidisation process. I find that the tips of the leaves can be a little tough, so cut off the very top of the artichoke as well, to reveal the inner layers.

Drizzle your artichoke hearts with extra virgin olive oil, chopped Italian parsley and season with salt and pepper.

Cook spaghetti in salted boiling water until aldente (follow packet instructions) and drain.

Gently fry the breadcrumbs on a medium heat in olive oil until golden brown and crispy. Add the garlic and chilli and cook for a further 2 minutes, stirring constantly.

Add the spaghetti to the breadcrumbs and moisten with a little extra olive oil. Toss through the artichokes and warm them through. Add the parsley and season well with salt and pepper. Serve with reggiano or parmesan.

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