During the Summer holidays Hoover was determined to learn how to knit. Both my mum and my sister knit, I on the other hand don't. I'm almost embarrassed to admit that I haven't knitted in almost twenty-five years. I know it's a crying shame and my mum reminds me just how much of a crying shame it is every time Hoover asks me to show her how to knit, sew or crochet. So rather than continue to lament about my domestic failures I suggested to mum that maybe she should have Hoover over at the farm for a little nanna-grand-daughter-knitting-bonding time.

And so a couple of weekends ago Hoover had a sleepover at her Nanna and Nunnu's farm in Kyneton. It was a special time for my parents and Hoover as they all realised that with the advent of school impromptu visits and sleepovers at the farm will become less frequent. Mum made sure that the weekend was special in that she not only taught my girl how to knit (left handed I might add), but Hoover got to take home her very own pair of smilie face candy pink knitting needles and the beginnings of a very impressive scarf.


The minute I pulled into mum and dads driveway Hoover came hurling out onto the veranda clutching her knitting in both hands with a huge smile from ear to ear declaring that 'I know how to knit mama'! After giving her the hugest hug I suggested that we go to the Little Swallow Café in town for a celebratory milkshake. Hence, once there Hoover was content with her chocolate milkshake and her new found knitting skills and I was happy with my sautéed mushrooms on sourdough toast with goat's cheese and hazelnuts.

Yesterday morning I made sautéed mushrooms and wilted spinach on sourdough toast with goat's cheese and roasted hazelnuts as I have since added this to our elaborate weekend breakfast menu. So in defence of my obvious domestic shortcomings, I'd just like to say that although I am a woeful knitter at least I can reproduce and better most things that I have eaten at a café or restaurant. 

Surely that's got to count for something no?

Mushroom & Spinach on Sourdough Toast with Goats Cheese & Roasted Hazelnuts

Ingredients

500g of field & button mushrooms, sliced

1 clove of garlic, minced

80g goat cheese, I used Meredith dairy goat cheese

A handful of spinach, washed

A handful of roasted hazelnuts

A glug of dry vermouth

2 tbsp butter

2 tbsp olive oil

4 slices of sourdough bread, toasted

Sea salt & freshly ground pepper to taste

Method

1. Gently heat the butter and oil in a non-stick fry pan. Sauté the garlic and mushrooms for ten minutes or until the mushrooms are tender and cooked. Stir through the spinach and allow it to wilt slightly.


2. Meanwhile toast your sourdough bread.



3. Place the mushrooms and spinach on buttered toast and top with crumbled goat cheese and roasted hazelnuts and serve immediately.