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:

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Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

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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!

Stephanie Alexander’s silverbeet and potato torte is so delicious. I was bursting to use dad’s silverbeet and this recipe was a triumph with a really healthy pastry.

Silverbeet & potato torte
Serves 4
You’ll need:
15 silverbeet leaves (separate leaves from stems)
2 tsp salt
2 medium potatoes, peeled & quartered
1/2 onion. chopped finely
150g mozzarella, grated
1 handful parsley, chopped
1 tbs extra virgin olive oil
1 egg
200g plain flour, plus extra for dusting
1/2 tsp salt
1 +1/2 tbs extra virgin olive oil
1/2 cup cold water
  1. First make the pastry. Whizz the flour and salt in a food processor to mix. Combine the oil & the water and add gradually to the flour mixture. When is forms a ball it is ready, add a little more water if you need to.
  2. Flour the workbench and knead the dough for a minute and then place it into a large bowl and cover. Leave it to sit for 1 hr or so.
  3. Preheat the oven to 200C.
  4. Slice the silverbeet stems and place into a medium bowl. Rinse & dry the silverbeet leaves well. Roll them into a large bunch and shred. Add the leaves to the stems and add the salt & mix.
  5. Boil the potatoes in salted water for 15 minutes or until soft.
  6. When the potatoes have cooled a little, chop them into bite sized pieces. and place in a large bowl with the onion, mozzarella and parsley. Mix in 1 tbs of the oil.
  7. Rinse off the silverbeet and stems and once again dry very well, then add them to the potato mix.
  8. Lightly oil a large pizza tray and roll out 2 thirds of the pastry into a circle. Place this on the tray and pile the silverbeet mix high on top. Leaving a clean 5cm edge the whole way around.
  9. Roll out the rest of the pastry for the lid and place over the top. Pinch together to make a good seal and brush lightly with olive oil and sprinkle generously with sea salt. Prick the top a couple of times with fork and bake for 25 minutes.