Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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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:

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

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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

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!

This Tuesday at the Prahran Market, I’ll be whipping up a yummy pasta that takes as long as the pasta cooks to whip up. 
This may seem like an unlikely kid friendly dish, but I urge you to give it a try as all my family members love it. Leave out the chilli for the kids (if you’d prefer) and add it to the leftover breadcrumbs later when serving it up for the adults. 
The breadcrumb coated pasta provides the most amazing texture and it’s not too heavy. 
Spaghetti with tuna, lemon and chilli garlic crumbs
Serves 2 adults & 2 kids

You’ll need:

1 x 185g good quality tuna in olive oil
1 handful fresh rocket
1/2 packet dried linguine or spaghetti
2 slices of day old bread (blitzed to make crumbs)
1 long red chilli, finely chopped
2 cloves garlic, chopped
1 lemon
1 handful chopped flat leaf parsley
Salt & pepper
Olive oil
Parmesan, freshly shaved (optional)
Cook pasta in salted boiling water as per packet instructions.

Meanwhile, drizzle a little olive oil in a pan and add garlic and chilli and stir, taking care not to burn the garlic. Add breadcrumbs and a generous amount of salt and pepper and continue to stir until golden & crispy.

Drain the pasta and in a separate bowl, add the tuna & rocket.  Squeeze well with lemon and drizzle with a little extra olive oil.

Serve in bowls & top with parsley , toasty breadcrumbs and freshly shaved parmesan.