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 is the ultimate winter dessert, if you ask me.

 


You'll Need

  • 150g fresh dates (stones removed)
  • 3/4 tsp bicarbonate of soda
  • 170g self raising flour
  • 95g Lurpak butter (at room temperature)
  • 130g light soft brown sugar
  • 2 large eggs

Toffee sauce

  • 115g light brown soft sugar
  • 60g Lurpak butter, cubed
  • 115ml pouring cream
  • 1 small pinch salt
  • ice cream to serve

Method

Pre-heat oven to 190C.

Butter the Lurpak baking tin well and line the base with baking paper.

In a small saucepan, simmer the dates together with the bicarbonate of soda and 150ml of water, for 2-3 minutes until softened. Puree this mixture with a blender and set aside.

Using the bowl of an electric mixer, sift in the flour and add the butter, sugar and eggs. Mix on a medium speed until well combined. Add the date puree and mix again until combined.

Pour mixture in the baking tin and bake for 40-45 minutes. The pudding is ready when a skewer inserted into the centre of the pudding, comes out clean.

Allow the pudding to cool slightly in the cake tin, then turn out onto a wire rack.

To make the toffee sauce – simply heat the sugar, butter, cream and salt together in a saucepan. Bring to the boil and cook for a few minutes.

To serve, cut along the centre of the cake horizontally and then vertically into 6 neat rectangles. Spoon over the toffee sauce and top with vanilla ice-cream.

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