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 served this tasty gozleme as a pre-quel to our slow roasted lamb for Easter lunch. I must admit, I get a warm fuzzy feeling watching kids chow down on super greens like silverbeet, I can’t help but feel that I’ve kicked some serious parenting goals.

Speaking of goals, I’m proud to announce that I completed the 30 day Kaya Health Clubs Challenge. In a nutshell, I was challenged to visit Kaya Health Clubs 21 times in 30 days. If you haven’t done so already, you can read about my progress and yummy recipes approved by Kaya’s nutritionist Tanya Lee throughout the challenge here and here. I have never in my life done so much exercise, so consistently. Not surprisingly, I feel fantastic and combined with Tanya’s great diet advice, cardio & weight training advice from Personal Trainer Kate Bannister, and consistent butt burning workouts from the Pilates instructors, I’m going to keep up the good work.

Doing all the things I love to do exercise wise at Kaya and mixing them up, kept me motivated. The timetable is also very mummy friendly, with lots of classes to choose from just after school drop off and in the evenings. During the challenge, I did over 12 Group Reformer Pilates classes, ran on the treadmill – gradually boosting my overall run to 5K, I did Vinyasa Yoga and used the weights room. I had full intention to try the Sh’Bam dance class but the Pilates was just too good.

In my last post I announced a competition entitling the winner to a 3 month Kaya Health Clubs membership. The winner has been drawn and the lucky winner has been notified via email and by text. If you didn’t win and a kick start in exercise is what you need, go check out Kaya anyway, you’ll love it.


You'll Need

1 tbs olive oil

1 brown onion, finely diced

1 garlic clove, crushed

1 bunch silverbeet

½ bunch mint, chopped

200g haloumi, coarsely grated

sea salt and pepper

2 rounds, yufka pastry*

100g butter, melted or olive oil

1 tsp cumin seeds

½ cup greek yoghurt

1 lemon

Method

Heat a non-stick frypan with the olive oil and gently fry off the onion and garlic until soft and take off the heat.

Heat a large saucepan of water and bring it to the boil. Remove the leaves from the silverbeet (a little bit of stem is still ok). Keep the stems for another use – they are great chopped and added to a minestrone soup. Roughly chop the leaves and blanch them in the boiling water. Drain and refresh in cold water and squeeze as much water from the leaves as you can. Finely chop the silverbeet and add it to the sautéed onion and garlic. Grate the haloumi into this mix, stir through the mint and season with salt and pepper.

Cut the pastry in half into 2 half moon shapes. Divide each half moon into three triangles. Place a large spoon of mixture in the centre of each triangle and trace the border of the triangle with butter. Starting at the pointy end of the triangle fold it down to the bottom and fold in the sides, you should end up with a rough triangle fold.  It doesn’t really matter how the pastry is folded to be honest, I just think it looks nice this way. Baste the outside of the triangle with a little more butter and pan fry on a medium heat until golden and crisp on both sides.  Eat them straight from the pan with a squeeze of lemon.

*Yufka is a thick filo type pastry available from selected Middle Eastern deli’s. If you can’t find it, substitute with filo pastry and use 2 or 3 sheets on top of each other.

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