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!

Fellow food blogger and cafe owner Katrina Higham from Windsor Deli (my local fave) and I, have decided to join forces for a while. Each fortnight or so, we will choose a fresh seasonal ingredient and independently come up with some recipes featuring our chosen ingredient. We’ve called it – The Mum and the Chef, where Kat (a fully qualified chef) will share her culinary expertise, and I’ll share my home cooking and kid friendly ideas. It’s going to be interesting to see what we both come up with!

 
If you’d like to contribute recipes and join us, click on The Mum & the Chef button to email us. The more the merrier. Also, if you have a favourite seasonal ingredient, that you’d love some extra recipes for, drop us a line.
 
First up, we’ve chosen Rhubarb. I never liked rhubarb as a kid, so the challenge was on for me to sweeten the rhubarb just enough to make it palatable for the kids, but without using bucket loads of sugar.
 
If you’re not really into sickly sweet desserts, then my Rhubarb & Strawberry Crumble Tart with Rhubarb Compote is the dessert for you. The rhubarb compote doubles as a fantastic topping on your morning muesli, and is great to have on hand. Rhubarb and strawberries are a match made in heaven as strawberries seem to balance out the acidity of the rhubarb and the crumble topping makes this dessert pretty hard to resist.
 
You’ll need:
For the compote
5 rhubarb stalks, chopped into small even sized pieces
1 cinnamon stick
1 vanilla bean, halved
2 tbs honey
1 cup water
1 orange, peel only
Place all the ingredients into a medium sized saucepan and bring to a simmer. Lower heat and cook for a few minutes or until the rhubarb starts to soften.
Discard the orange peel, cinnamon stick and the vanilla bean and set the rhubarb aside to cool.
 
For the tart
 
You’ll need:
Pastry
1/4 cup iced water
240g plain flour
1 small pinch of salt
180g butter, diced
Filling
8 rhubarb stalks, thinly sliced
1 cup strawberries, quartered
2 tbs brown sugar
Frangipane
120g butter
120g icing sugar
120g almond meal
2 eggs
Crumble
100g plain flour
50g brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
60g butter
Pre heat oven to 160C
To make the pastry, put the butter, flour and salt in a food processor and blitz until the mixture resembles fine breadcrumbs. Add the chilled water and pulse until the dough forms a ball (don’t over mix). On a lightly floured surface, gently knead the dough until smooth and form a round disc. Glad wrap the disc and place in the fridge for 30 minutes.
Place the rhubarb and the strawberries in a bowl with the brown sugar and allow them to macerate (I love that word).
Now,  re-use the food processor to make the frangipane. Simply blitz the butter, icing sugar and almond meal to mix then add the eggs.
Prep the crumble topping by rubbing the butter into the plain flour, sugar, baking powder and cinnamon. Keep it nice and lumpy and set aside.
Roll out the pastry and press into a tart tin (approximately 23 cm) with a removable base. Refrigerate again for another 30 minutes (this is important as it stops the pastry from shrinking too much).
Line the pastry with baking paper and some rice or baking weights and bake for 20 minutes. Remove the baking paper and cook for another 10-15 minutes or until golden.
For those of you that haven’t baked pastry using this process before, Kat has put together a great blind baking tutorial on her blog.
Allow the pastry to cool and then smother with the frangipane.
Top with the rhubarb and strawberries and then the crumble mixture. Bake for a further 30-40 minutes or until the top is golden brown.
Serve with a dollop of Greek yoghurt and the rhubarb compote.

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