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!

Since my retro flashback posts 2 weeks ago, I’ve received a few requests to revive a few classic dinners favourited in the 70’s and 80’s. Tuna Mornay was top of the list so I renamed my version, Tuna Bake (Mornay just isn’t a culinary term thrown around much these days). Apologies to purists.

My version of ‘Tuna Bake’ is topped with healthy grains – kind of like a savoury crumble. It’s utterly delicious and a great meal for the whole family.

 

 


You'll Need

  • 50g butter, chopped
  • 1 onion, finely chopped
  • 1/4 cup plain flour
  • 2 cups milk (warmed)
  • 2/3 cup grated gruyere or cheddar cheese
  • 425g can tuna in olive oil, drained, flaked
  • 1/2 cup frozen peas
  • 1 medium multigrain bread roll
  • 1 tbs raw buckwheat (available from health food section of supermarket)
  • 1 tbs oats
  • 1 tbs pepitas
  • olive oil to drizzle over top

Method

Pre-heat oven to 180C

Gently melt butter in a non-stick saucepan over a medium heat. Add onion and saute for 2 minutes until soft. Add flour and stir vigorously with a wooden spoon. Cook this mixture out for another 2 minutes.

Remove pan from the stove and slowly add the milk stirring with whisk to combine as you go, to prevent lumps. Return pan to the stove on a medium heat and cook for 5 minutes until starting to thicken. This will take around 5 minutes. Keep an eye on this mixture and stir frequently.

Remove pan from the stove and stir in the tuna, cheese and peas (no need to defrost).

Lightly grease a square oven proof dish with a little butter or olive oil and pour the tuna mixture into it. Break open the bread roll and crumble the bread over the top in chunks. Sprinkle over the pepitas, oats and the buckwheat and drizzle with a little extra olive oil.

Bake in the oven for 15 minutes or until golden.

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