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:

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Bon appétit!

With lavender popping up everywhere, I thought I’d make some spring inspired doughnuts. I crushed some dried lavender in sugar, just to lightly flavour it, and then rolled the donuts in the sugar. They would be extra yummy filled with jam, but they were just begging to be eaten. No time for jam.


(This recipe is adapted from Gary Mehigan’s – Comfort Food)
 







You'll Need

50g unsalted butter, chopped
220ml milk
30g caster sugar
1 x 7g sachet dried yeast
2 free range eggs
300g plain flour
pinch of table salt
500ml- 1 litre grapeseed oil
1 small pinch dried lavender flowers
100g caster sugar

Method

Heat the butter and the milk in a saucepan over a low heat until it is just warm. Transfer to a bowl, then add sugar and yeast and stir until dissolved. Whisk the eggs into the milk mixture.

Put the flour and salt into a large bowl. Create a well in the centre, then tip the mixture into the well. Whisk the flour and egg mixture together until a smooth, thick batter forms. Cover the bowl with plastic wrap and place it in a warm place for 1 hour.

Transfer the dough to a piping bag (if you have one) and leave the dough to sit for another 30 minutes or so.

For the lavender sugar, rub the flowers into the sugar until fragrant. Discard any stalks.

Heat the grapeseed oil to 180C in a deep saucepan. It really helps if you use a candy thermometer here.

Pipe or spoon small balls of dough into the hot oil. I did about 4 at a time. Drain them on paper towel. They will only take a few minutes to golden. Turn them once or twice during cooking so they are evenly golden.

Roll in the sugar and eat warm.

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