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!

I never used to be much of a fan of frittata until I discovered a way of making it that was more about the interesting ingredients in it than the egg. It’s a great way of using up leftovers or whatever you have in the fridge. I devoured what was left of the frittata the next day cold in an crusty Italian roll with some chilli jam and rocket and it was a taste sensation.

 
Broccoli, chorizo & fetta frittata
Serves 2 kids & 2 adults
You’ll need:
1/2 onion, cut in half & sliced thinly
2 cloves garlic, sliced thinly
1/2 head of broccoli, sliced in small florets
4 eggs
25g fetta
1 chorizo sausage, sliced on the diagonal
1 small handful of parsley, chopped
Salt & pepper
Extra virgin olive oil
  1. Cook the broccoli in salted boiling water for 5 minutes & drain.
  2. Put the broccoli in a bowl, add the parsley.
  3. In a large non-stick frypan, drizzle some olive oil and fry off the garlic and onion until soft.
  4. Tip the onion mixture in with the broccoli.
  5. In a separate pan, fry off the chorizo until golden & crisp & drain off on absorbent paper towel, then add to the broccoli mixture.
  6. In a separate bowl,  whisk the eggs and lightly season with salt & pepper. Now add the eggs to the broccoli mixture & stir well.
  7. Drizzle a little more olive oil into the large non-stick pan that you used to cook the onion in and heat on a medium heat. Add the broccoli egg mixture, quickly distributing the ingredients more evenly if you need to.
  8. Reduce the heat to low & cook for about 5 mins or until the base is nice & golden & crispy. Meanwhile turn on the grill in your oven.
  9. Take the frittata off the stove and put under the grill until it starts to golden & puff up (you can cover your plastic handle with foil, if you are worried about it melting, you’ll find most handles are pretty heat resistant though).
  10. Cut & serve.

Author