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!

This is my go to when I haven’t got around to planning dinner or don’t have much in the fridge. The kid’s love it and leftovers make great school lunches.


You'll Need

1 large brown onion, thinly sliced

500g potatoes, peeled and chopped into small chunnks

1 cup olive oil  (yes it sounds like a lot but most of it gets drained off)

fresh parsley, chopped

8 eggs, whisked well

sea salt

pepper

Method

Add the oil to a medium sized deep round based non stick frypan (make sure it has a lid). The size and shape of the pan is really important, you don’t want to end up with a thin lumpy pancake. Bring the oil to a moderate heat and add the onion and potato, lower the heat and simmer for 30 minutes with the lid on. The idea here is to gently stew and caramelise the potato. It is ready when the mixture is slightly golden and the potato is tender.

Drain off the oil but don’t wash the frypan and set the potato and onion mixture aside and allow to cool to room temperature.

Add the potato mixture to the whisked eggs and add as much or as little chopped parsley as you like. Season well with salt and pepper.

Pour the egg mixture back into the frypan that was used to caramelise the potato and onion. Cook a gentle heat for 20 – 30 minutes with the lid on. Don’t be tempted to rush this process. I usually let the tortilla sit in the pan to cool to room temperature before I even attempt to remove it. You made need to loosen the sides a little, put a large plate of the top of the frypan and flip the tortilla over.

Slice and serve with a fresh green salad.

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