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!

Ordinarily, I would make my own empanada dough – I just didn’t have time when I whipped up these beauties. The recipe is included below –  but just make sure you factor in enough time for the dough to rest.


You'll Need

2 tbsp olive oil
1 small Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 tsp smoked paprika
400 gm can of crushed tomatoes
1½ tbs sherry vinegar
400 gm canned tuna in oil, drained well
1/4 cup capers, rinsed
4 eggs + 1 lightly beaten for eggwash

3 sheets frozen puff pastry

or

2¼ cups plain flour
115 gm butter, chilled and coarsely chopped
1egg, lightly beaten
1 tbsp white wine vinegar

*this recipe is adapted from Gourmet Traveller May 2013

Method

If you are making your own empanada dough, process together flour, butter and 1 tsp salt in a food processor until coarse crumbs form. Combine egg, vinegar and 80ml iced water in a bowl. Turn out flour mixture on a lightly floured surface, drizzle with egg mixture and bring together with the heel of your hand to combine, taking care not to overwork the mixture. Wrap in plastic and refrigerate to rest for at least 1 hour.

Heat the olive oil in a large frying pan over medium-high heat, add onion and garlic and stir occasionally until very tender, then add paprika and stir occasionally for 5 minutes. Add tomato and capers and simmer for 10 minutes or until thick. Add vinegar, season to taste and set aside. When cool, stir in tuna and set aside.

Cook eggs in a saucepan of simmering water until hard-boiled (8 minutes), allow to cool and chop.

Preheat oven to 190C. Divide the dough into thirds and roll out a piece on a lightly floured surface to a rough square and cut in half vertically. Cut in half again horizontally (if you are using frozen sheets of pastry, defrost them and cut them in half vertically and then again horizontally into squares). Place on an oven tray lined with baking paper and spread with tuna mixture, leaving a 2cm border on all sides. Scatter with egg, brush edges with eggwash and season to taste, fold in half and  press to seal, crimp edges with a fork and brush with eggwash.  Bake until golden and heated through about 25 minutes. Allow to cool slightly and serve.

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