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!

Who said beef mince is boring? This recipe runs rings over spag bol, and takes less time to make (especially when you have little helpers).

Our family do things differently and rather than serving the meatballs with pasta, we pile them high in a bowl with steamed peas and a side serve of grilled bread to scoop up the delicious sauce.
Italian meatballs with homemade tomato sugo & peas
Serves 2 adults & 2 kids
You’ll need:
4 thickly sliced pieces of sourdough or turkish bread
1/2 cup frozen peas
1 tbs olive oil, plus extra for frying
1 brown onion finely chopped
3 cloves garlic, finely chopped
1 handful chopped basil
400g beef mince
4 rashers lean bacon, finely chopped
100g grated parmesan
1 egg
50g homemade breadcrumbs
1 handful flat leaf parsley, chopped
Salt & pepper
Tomato Sugo
50ml olive oil
1 clove garlic smashed with the back of a knife
1 handful basil, torn
2 x 400g can of crushed tomatoes

Salt & pepper

Start with sugo. Heat the olive oil in a heavy based saucepan over a medium heat and add garlic and a good pinch of salt. When the garlic becomes fragrant add the basil & cook for a minute.

Add the tomatoes, bring to the boil and turn down heat and simmer for 20 mins, stirring every once & a while.

To make the meatballs, heat the oil in a frypan and saute the garlic, onion, basil & season well with salt & pepper.

Saute for a few minutes in a medium heat until onion is soft.

Place the rest of the ingredients into a large mixing bowl, add the onion mixture and stir until well combined. Roll out the mixture into small balls.

Heat the extra oil in a frypan and lightly brown the meatballs in batches. Add the meatballs to the sugo and cook them through for 15 mins, keep the heat low.

Cook the peas in boiling water for a few minutes until cooked and drain. Chargrill bread on a hotplate if you have one or grill.

To serve, spoon the meatballs onto a plate and scatter with peas and serve with the grilled bread.