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!

I was inspired by a friend (thanks Harriet) to make calzone. I’ve never made it before. It was so yummy and the filling alternatives are absolutely endless, I started with a vegetarian version. You can pre-prepare everything to cook when you want it and the smell of calzone wafting through the house is something else!
Roasted Vegetable Calzone
Serves 2 greedy adults (I’d double the recipe, if you are making for kids as well)
1 tsp active dry yeast
2/3 cup warm water
2 cups plain flour
1/2 tsp salt

1/4 cup olive oil

Place yeast & water in a bowl and allow to stand until mixture starts to bubble. Add flour, salt & oil and mix to form a smooth dough.

Knead dough for 5 mins or until elastic (if you are lucky enough to have a mixer with a dough hook, by all means use this instead).

Put the dough into a clean, lightly oiled bowl, cover & allow to stand in a warm place for 20 minutes or until doubled in size.

1/4 of a pumpkin diced
1 medium sized eggplant, diced
4 cubes of frozen spinach*
1 small onion, finely chopped
1 garlic clove, finely chopped
1/2 cup cubed mozzarella or bocconcini
Chilli flakes (optional)
Salt & pepper

* Frozen spinach is great to use in this recipe as all the excess water from the spinach has already been drained.

Pre heat the oven to 160C.

Drizzle the pumpkin & eggplant with a liitle olive oil & salt and bake in the oven for 15 – 20 mins or until golden.

Meanwhile, saute the onion in a little olive oil until soft and then add garlic and cook for another minute.

Add the frozen spinach and season well. Keep stirring the mixture is ready when the spinach starts to break down

Remove from the mixture from the heat & add cheese and chilli (if using).Let the mixture cool and then roll out dough into a normal round pizza base on a lightly floured surface. Roll it quite thin and then pile the cooled mixture on top.

Fold the dough over to make a half circle and pinch the dough around to enclose the filling. Lightly brush with olive oil and cook in a hot 220C oven for 15 – 20 mins.