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

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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

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Bon appétit!

I’ve merged quite a few recipes to get this healthy and light version of the Indian classic malai kofta. Many recipes call for cream in the sauce and the deep frying of the kofta, it’s just not necessary (my apologies to all the Indian cooking purists out there). The flavours turned out to be a little too exotic for my kids, but that just means all the more for me.

Spinach Kofta
Serves 4

You’ll need:

1 cup greek yoghurt
3 tbs besan (chickpea flour) *
1 tbs rice bran oil
1 tsp mustard seeds
1 tsp fenugreek seeds
6 fresh curry leaves
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tsp ground turmeric
1/2 tsp ground chilli powder
Salt to taste

  1. Whisk the yoghurt and the flour together then add 2 cups of water and whisk to a smooth batter.
  2. Heat the oil in a deep frypan and add the fenugreek, mustard seeds and curry leaves. When they become aromatic and start to sizzle add the onion. Cook the onion and the spices together on medium heat until soft.
  3. Add the turmeric and the chilli and stir.
  4. Add the yoghurt mixture, bring to the boil and simmer over a heat for 10 minutes. Season well with salt.

400g spinach leaves
1 + 1/2 cups besan (chickpea) flour
1/2 onion, finely chopped
1 tomato, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
Salt to taste
2 tbs olive oil

  1. Cook the spinach for 1 minute in boiling water, drain and squeeze out excess water and chop finely.
  2. Put the spinach in a bowl and add all the other ingredients and season with salt. The mixture should be soft but not runny. Lightly wet you hands and roll the mixture into balls. Adding more flour if you need to.
  3. Heat the oil in a nonstick fry pan and lightly toast the balls until golden. Drain on absorbent paper and mix into the sauce and serve.

* readily available in Asian food stores