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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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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

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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

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Bon appétit!

Had a surplus of eggs and not very much else on hand and viola, here’s my –

Caramelised onion, feta and rocket tart
Serves 4 as a light meal

You'll Need

2 large brown onions, sliced as thinly as possible
1 tbs butter
Splash of olive oil
2 sprigs thyme, leaves picked
5 eggs
100 mls cream
1 small piece feta, crumbled
1 handful fresh rocket or watercress
2 sheets shortcrust pastry


  1. Pre heat oven to 180C and line a rectangle tin with the pastry. You can use any tin with a removable bottom but be aware that you may have to add some more eggs and a dash more cream as rectangle tins don’t hold much filling.
  2. Gently melt the butter and a splash of olive oil in a pan and add onions. Cook them stirring occasionally on gentle heat until golden and caramelised (I sometimes add a splash of aged balsamic or vincotto at the end but this is entirely optional).
  3. Let the onions cool to room temperature and scatter along the base of the pastry and then sprinkle over the thyme and the feta. Season with pepper.
  4. Gently whisk the eggs and cream together and add a little salt (remember the feta is very salty). Pour the egg mixture over the onions, be careful not to overfill.
  5. Bake until golden and starting to bubble on top, mine only took 20 mins but it depends once again on the size of the tin you use.
  6. Cool and dress with rocket or watercress.
If you’re kids aren’t into onions, make them some miniature tarts using a tartlet or small muffin tin, instead of the onions just use some chopped up ham, bacon or chicken, asparagus whatever they like, a little grated cheese and top with the leftover egg mixture.

1 Comment

  1. Yummy – looks scrumptuous 🙂
    I will def be making this tart, I'm going to a girlfriends house for morning tea next Friday so think I will make this and bring it along 🙂

    Great blog – I came across your blog as you left a post in my food blog (I have two blogs) about Tropea and if they have a dish with the red onions from the town – and the answer is Yes! Infact, lots…. I will post them in my blog soon….

    Sounds like a fun time for you at the moment – baby number three! Congratulations 🙂

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