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!

This is ALL kinds of yum mopped up with warm Turkish bread and makes a great breakfast, lunch or dinner.

You'll Need

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.