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!

Now, isn’t this just the perfect light dinner or brunch? Everybody loves these in my house. Topped with freshly made guacamole, what’s not to like? 
1 Hass avocado
1/4 cup Cherry tomatoes, roughly chopped
1 Garlic clove, finely crushed
1 Lime, juiced
Corn fritters

2 Corn cobs, husks and silks removed
2 Spring onions, thinly sliced
1 Birds-eye chilli, finely chopped (this can be left out if you’d prefer)
1/2 cup Chickpea flour (available from health food stores)
1/2 cup Plain flour
1 small pinch of Ground cumin
2 Organic eggs
Sea salt
1 tbs Rice bran oil

To make the guacamole, gently mash the avocado in a bowl. Add the tomatoes, garlic and stir through (I like my guacamole chunky, chop your tomatoes finer if you prefer. Squeeze in the juice of 1 lime and season to taste.

Gently cut the kernels from the corn cobs with a sharp knife and place them in a medium sized bowl.
Add the spring onion and chilli. Stir in the flour, cumin and eggs and mix thoroughly. Season with sea salt.

Heat the rice bran oil in a large non stick fry pan and spoon in large tablespoons of the mixture. Flatten slightly with the back of the spoon. You may need to do these in batches. Cook on a medium heat until golden on both sides, but cooked through. Have some paper towel handy on a plate to rest them on, while you cook the others.

Serve the fritters in a stack, and top with the guacamole. Dress some rocket with olive oil and a little white wine vinegar and serve.

And, for those needing/ wanting a protein fix, serve with some grilled bacon or smoked salmon.