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!

Here’s a really yummy quickie dinner for 2. Vary it any way you like with whatever veges you have on hand. You can also omit the bacon if you’d prefer and add some slivered almonds so you still get some protein.

Warm roasted vege salad with crispy bacon


You'll Need

1 carrot, chopped into chunks
1 small piece butternut pumpkin, chopped into chunks
1 small eggplant, chopped into chunks
2 baby fennel, chopped into chunks
4 silverbeet leaves washed & shredded
Juice of 1/2 lemon
1 garlic clove, finely chopped
2 tomatoes, chopped
3/4 cup chicken or vege stock
1/2 cup couscous
1 knob of butter
2 rashers bacon
Chilli flakes (optional)
Olive oil

Method

  1. Preheat oven to 180C
  2. Prepare all the veges, except for the silverbeet and put in a roasting tray. Drizzle generously with olive oil and season well with salt & pepper. Bake in the oven for 15 – 20 mins until soft & golden.
  3. While the veges are cooking, heat the stock in a small saucepan with a lid and when boiling add the couscous, give it a quick stir, put the lid on and take the saucepan off the heat.
  4. In a large frypan saute the silverbeet gently in some olive oil and add the garlic, cook for a few minutes and then squeeze in the lemon.
  5. When done stir through the cooked roasted veges and chopped tomatoes.
  6. In a seperate pan, fry the bacon until crispy & drain on a paper towel.
  7. Finally, fluff up the couscous with a fork and stir through the butter. Spoon in as much couscous into the veges as you prefer, give it a stir, top with bacon and serve.
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