Squirrelled away

It's cold. I now wear my cardigan instead of carrying it and my circulation is already being aided by woolen socks worn night and day. This change in weather has influenced my eating habits. I have become much less inclined to venture out of doors or it may also be due to the large amount of mid-semester University assignments I should be doing...right now. But it's best not to think about reasons and instead focus on results.
30mins prior to this post I just consumed the most delicious meal made all by myself in my shoe box apartment and toy sized kitchen.

The recipe is from Sophie Dahl's cook book 'Voluptuous Delights' which I highly recommend you obtain and devour. I know you may be a little hesitant about a cook book written by a model, as we all know Kate Moss will not be producing a cook book in this lifetime. But then Sophie Dahl is a very different type of model (she eats...a lot) and is also the most divine looking creature on the planet. Her cook book is sectioned off into seasons so I started with the first recipe in Autumn - Poached Eggs on Portobello Mushrooms with goat's cheese.

They key to the deliciousness of this recipe I believe lies in the use of fresh ingredients.

Mushrooms:
I sourced my fungi from the Wild about Fruit: Farm Shop on the Cnr Edward & Coldstream West Rds, Coldstream. This is were I buy my fresh produce each week on the way to my parent's farm in the Yarra Valley. These field mushrooms were incredibly cheap and taste sublime. Trust me you haven't eaten a mushroom until it's been picked from an open field. They make supermarket mushrooms taste like cardboard.

Goat's Cheese:
The best soft cheeses in Melbourne I believe reside in one building, The Yarra Valley Dairy. For this recipe I used the marinated Chevre Medallions, alas I am also obsessed with the marinated Persian Fetta and the Black Savourine.

How to assemble:
De-stalk 2 large field mushrooms, place in a frying pan and douse in olive oil, top and bottom. While this is cooking, take a free range egg and poach it. I find using glad wrap to be the fool-proof way but whatever poaches your yolk is fine. When the mushrooms are browned and tender, move them onto a plate to cool.
Line the base of a flat bowl with baby spinach, place the mushrooms on top and then the poached egg should be transferred without the glad wrap to rest upon the fungi. Generously crumble goats cheese all over and you have heaven on a plate-bowl.

Enjoy my dears and stay out of the cold.