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!

Fresh, healthy and incredibly tasty, I’m all over this one for dinner tonight.

 


You'll Need

500g rump steak

2 pieces of lemongrass (white end), smashed and finely chopped

2 tbs light soy

1 tbs brown sugar

2 tbs rice bran oil

50g rice vermicelli noodles

2 small cucumbers, seeds scooped out and sliced

1 cup bean sprouts

1 carrot, grated or julienned

1 handful coriander, leaves picked

1 handful mint, leaves picked

1/4 iceberg lettuce, leaves torn

1/2 cup crushed peanuts

Dressing

60ml hot water

2 tbs fish sauce

1 tbs sugar

2 limes, juice squeezed

2 birdsye chillies

1 clove garlic, finely crushed

 

 

Method

Rub the beef with the lemongrass, soy, sugar and oil.

Place all the ingredients for the dressing in a jar and shake to combine.

Place the noodles in a bowl and cover with boiling water. Stand for 5 minutes, rinse with cold water and drain

BBQ the beef until cooked to your liking – about 5 minutes on each side for medium. Allow to rest while you assemble the salad.

Arrange the noodles, cucumber, sprouts, carrot, mint, coriander  and iceberg lettuce in bowls. Slice the rested meat thinly and place on top of the salad, Spoon over the dressing and sprinkle with peanuts.

 

 

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