Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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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!

Yummy, yum, yum. These might have been a product of a weird pregnancy craving but the flavour combo really worked.

Satay chicken pies
Serves 2
You’ll need:
1/4 cup crunchy peanut butter
1 tsp soy sauce
Juice of 1/2 a lime
1 tbs grated palm sugar
150ml coconut milk
500g organic chicken thighs, chopped into small pieces
1 tbs vegetable oil
6 spring onions, chopped
1 mild long green chilli, chopped (optional)
1 sheet good quality puff pastry (I used Careme’ available from good deli’s)
1 egg, beaten for basting
  1. Mix together the peanut butter, soy, lime juice, palm sugar and coconut milk and check for seasoning and set aside.
  2. Heat the oil in a fry pan and cook the chicken until golden. Add the spring onions and chilli and saute for another minute or so.
  3. Let the mixture cool and stir through the coconut sauce. Put the mixture in the fridge, if you are pre-preparing to cook the pies later.
  4. Lightly butter 2 large ramekins and spoon in the chicken mixture. Using a cutter cut out rounds from the pastry or cut around the base of the ramekin and press the pastry down onto the mixture. Pierce 2 air holes with a knife and baste with the egg.
  5. Bake in a moderate oven for 20-25 minutes until the pastry is puffed and golden brown.