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 variation of Bill Granger’s recipe is pretty much foolproof and the perfect treat for morning or afternoon tea.

 


You'll Need

3 egg yolks

1/2 cup raw caster sugar

2 tbs cornflour

1/2 cup thickened cream

2/3 cup full fat milk

1 vanilla bean, seeds scraped

1 pinch of cinnamon

1 sheet of Careme’ butter puff pastry

Method

Preheat oven to 200C.

Place the egg yolks, caster sugar and cornflour into a heavy based saucepan and whisk to combine. Gradually beat in the cream and milk, vanilla seeds and cinnamon until smooth. Place the saucepan over a medium heat, whisking constantly until the mixtures starts to thicken.

Turn off the heat and place the custard in a bowl and cover directly plastic wrap to prevent a skin from forming. Allow to cool.

Grease a 24 hole mini muffin tin.

Roll the pastry into a cylinder and cut into 24 even discs. Flatten the pastry down with your hand and roll out with a rolling pin until quite thin. Press the rounds into the muffin pan (don’t worry if they are rustic and frilly looking) and spoon the custard into the cases until they are 3/4 full. Bake for 20-25 minutes until a deep dark golden brown. Leave the tarts in the tin for 5 mins and then take them out and allow them to cool on a wire rack.

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