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!

This recipe will have even the most carnivorous of eaters begging for more.

Mild lentil, sweet potato and cauliflower curry
Serves 2 kids and 2 adults

You’ll need:

2 tsp coriander seeds
2 tsp cumin seeds
1 tbs grapeseed oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
2 cm fresh young ginger, grated
1 long red chilli, finely chopped
2 tsp black mustard seeds
1 tsp ground turmeric
260g lentils*
5oo mls chicken stock
1 can diced Italian tomatoes
300g sweet potato, peel and diced
1/4 cauliflower, chopped into florets
140ml can coconut cream
Fresh coriander and yoghurt to serve

* I used french green lentils as they have a yummy peppery taste and hold their shape well.

  1. Pre-heat oven to 150C.
  2. Lightly toast the coriander & cumin seeds until golden and fragrant, grind in a mortar and pestle and set aside. (You can use ground coriander and cumin but the flavour is much better this way).
  3. Heat the oil in a ovenproof dish and gently saute the onion, garlic, ginger and chilli until soft.
  4. Add the freshly ground coriander and cumin and the rest of the spices and continue to saute for a few more minutes.
  5. Add the stock, lentils, tomato, sweet potato and cauliflower and bring to the boil.
  6. Pop the lid on the dish and transfer it to the pre-heated oven. Cook for 2 hours.
  7. Remove form oven and stir through the coconut cream. Put the dish back in the oven for 15 minutes and serve topped with coriander leaves, yoghurt and parathas (below).

If you can be bothered, make these parathas to go with the curry. You won’t be disappointed.

Crisp Parathas
(recipe from Gary Mehigan’s Comfort Food)

You’ll need:

450g plain flour (white or wholemeal)
table salt
375ml milk
80g unsalted butter, melted
30 ml olive oil

  1. Sift the flour and a pinch of salt into a mixing bowl. Pour the milk into the flour, then add the melted butter and mix until the mixture comes together to form a dough.
  2. Tip the dough onto a floured work surface and knead until smooth. Add more flour if necessary.
  3. Transfer the dough to a lightly oiled bowl covered with plastic wrap and let it rest for 30 minutes.
  4. Divide the dough into 8 small balls and roll each out to about 22cm.
  5. Heat the oil in a non stick fry pan and fry each paratha until golden brown on each side.