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!

Spelt is so easy to work with. You don’t need to knead it for very long and it only needs half the prove time of normal wheat flour. I’m not gluten intolerant but I find spelt easier to digest, and for an added bonus, it’s also low GI.

You could add anything to this bread, olives, spinach or just make a plain loaf. It’s up to you.

You'll Need


  • 1 cup fresh basil leaves (tightly packed)
  • 1/4 cup roasted unsalted cashews
  • 2 cloves garlic, crushed
  • 60g Grana Padano or Reggiano cheese, grated
  • 1/2 cup extra virgin olive oil + extra to seal
  • sea salt to taste
  • 1/4 cup fresh ricotta

  • 400g white spelt flour
  • 1 tsp dried yeast
  • 1 tsp salt
  • 1 tbs olive oil
  • 180ml warm water


Pre-heat the oven to 180C

Mix the spelt and yeast together in a large bowl. Pour in the water, oil and salt and mix together until combined.

Pour out the dough onto a floured bench and knead for 5 minutes.

Place the dough into a lightly oiled bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough prove for 30 minutes or until doubled in size.

To make the pesto, put basil leaves, cashews, garlic and salt in a food processor or blender and process until smooth.

Scrape the pesto into a clean, bowl and stir through olive oil. Season to taste. Immediately put the pesto in an air tight container and pour a thin layer of olive oil on top, to stop the pesto from oxidising.Roll out the dough into a rectangle shape and spread some of the pesto of the dough. Sprinkle with the ricotta and tightly roll up the dough into a log.
Cut the log in 5 or 6 pieces and arrange them on a lightly floured baking tray, sticking together.
Bake for 45 minutes or until golden brown.