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 my take on a classic cheese & spinach pie. It evolved as a result of a pretty empty fridge & pantry so I used what I had. It was delicious and loved by the whole family.

Spinach & Cheese Rolypoly
Serves 4
You’ll need:
Olive oil
1 leek, white section finely chopped
2 garlic cloves, finely chopped
1 big bunch english spinach, trimmed & washed well
1 handful fresh parsley, chopped
1 handful fresh mint, chopped
250g ricotta
100g fetta
1 tsp chilli flakes
1/4 cup pine nuts
2 eggs, gently whisked
2 tsp fennel seeds
Salt & pepper
2 large thick sheets of filo*
*I use homemade thick filo which you can get from selected Greek deli’s. Normal filo works just as well but you have to layer 12 sheets (6 sheets for each roly poly) basting each sheet with olive oil as you go.
  1. Pre heat oven to 160C.
  2. In a heavy pot, heat a good glug of olive oil and lightly cook the leek and garlic until soft.
  3. Add half the washed spinach and as soon as it starts to break down add the other half and the fresh herbs. Cook on a medium heat for about 5 minutes until the spinach is all wilted.
  4. Take the spinach mixture off the heat and crumble in both cheeses. Add the chilli, pine nuts & the egg and stir to incorporate all the ingredients.
  5. This recipe makes 2 rolypolys, so starting with the first one, lay down the filo or layered filo on a bench and baste with olive oil. Spread half the spinach mixture over the top, but don’t go too close to edges.
  6. Using a firm grip roll the filo away from you, keeping the roll nice and firm. Halfway through, tuck in the edges so no mixture oozes out when cooking.
  7. Once rolled up, place on a baking tray and repeat.
  8. Baste the rolypolys with olive oil & scatter with fennel seeds and a little sea salt.
  9. Bake in oven for 30 mins or until golden.