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 find plain old pumpkin soup a bit boring, so I spiced up my usual recipe and it worked a treat.
Pumpkin soup with Indian spices
Serves 2 adults & 2 kids

1 butternut pumpkin, skinned & chopped into large chunks
1 – 2 litres of chicken or vegetable stock (you need just enough to cover the pumpkin)
1 small onion, diced
1 garlic clove, finely chopped
2 tbs olive oil
Salt & pepper
1 tbs Indian spice mix (I used screaming seeds kashmiri krush)
4 mini pappadums, cooked as per packet intructions
2 tbs sour cream + extra for topping
1 tbs fresh coriander, chopped
  1. Pre- heat oven to 180C.
  2. Place pumpkin in a roasting tray and sprinkle with 1 tbs olive oil, spice mix and salt & pepper to taste. Roast for 40 mins or until cooked through & lightly golden. Be careful not to burn the pumpkin as this will make the soup bitter.
  3. In a large pot, saute the onion and garlic until soft in the remaining olive oil.
  4. Add the cooked pumpkin and cover with stock. Bring to the boil, reduce heat & simmer for 20 mins.
  5. Blend the soup adding 2 tbs of sour cream and blend again until nice & smooth & combined.
  6. Top with a pappadum, a small tsp of sour cream and some chopped coriander.