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
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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
Shakshuka with haloumi recipe
COOK: 20min PRINT
This is ALL kinds of yum mopped up with warm Turkish bread and makes a great breakfast, lunch or dinner.
2 tbs olive oil
1 large brown onion, thinly sliced
1 red capsicum, thinly sliced
2 large garlic cloves, finely chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp sweet paprika
1 x 400g can organic crushed tomatoes
1 large pinch sea salt and freshly cracked black pepper to taste
100g haloumi roughly torn up
4 large eggs
black sesame seeds and fresh coriander leaves to garnish
optional condiments – fresh chopped chilli & avocado
Pre heat oven to 190C
Heat 2 tbs olive oil in a medium sized oven proof frypan over a low heat. Add the onion and capsicum and cook gently for about 20 minutes or until caramelised and soft. Add garlic and spices and cook for another 5 minutes (still on a gentle heat). Add the tomatoes and season with salt and pepper to taste. Simmer for 10 minutes, until the mixture has thickened. Stir through the haloumi.
Turn off the heat. Using the back of a soup spoon make 4 indentations in the tomato mixture. Very carefully crack the eggs into the indentations.
Transfer the pan to the oven and cook for 15 to 20 minutes or until the eggs are just cooked.
Sprinkle with black sesame seeds and fresh coriander and serve with crusty bread, avocado and chopped red chilli.
Cook & Food Stylist
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