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!

Ohhhhhh you’re family will love you for this! It’s so simple, and the schnitzel on its own or in a sandwich makes the best lunchbox filler the next day.
Herby crumbed veal with creamy mash 
Serves 2 adults & 2 kids
You’ll need:
6 small pieces of veal (ask your butcher to give them a good bash)
2 eggs lightly beaten
2 cups of breadcrumbs (I prefer homemade – see note)
1/2 cup fresh chopped mixed herbs ( I used basil and italian parsley)
1 cup plain flour
1/4 cup Olive oil
4 medium sized nicola or dutch cream potatoes
1/2 cup warmed milk
Good knob of butter
Salt & pepper

Peel & chop potatoes, bring to boil in salted water and simmer for 20 minutes until they are nice and soft.

While the potatoes are on, prep and start the veal as it only takes a few minutes to cook.

Set 3 dishes up, 1 with the flour, 1 with egg and the other with herbs and breadcrumbs.

Dip the veal in the flour, coat and dust off excess. Then coat with egg and then coat well with breadcrumb mixture. And repeat.

Heat a non-stick pan on a medium heat and add about 1/4 cup of olive oil.

Lightly fry the veal a couple of minutes on each side until golden and crispy.

Drain the veal on paper towel and keep warm in a low oven, while you prepare the mash.

Pass the potatoes through a sieve or use a potato ricer. Add the butter and then the warm milk and stir until creamy. Add more milk if necessary. Season well.

I insist on having some form of green on my families plates at most meals, so I steam up some broccoli to go with this as well.
Handy hint:
Every time I have excess bread going stale, I break it up into pieces and whiz it up in the food processor to make crumbs.
I freeze them in bags and they can be used straight out of the freezer, you don’t need to defrost them. They are the best!