i couldn't help myself

I love recipe books, a trait I have no doubt stems from my mother and her rich collection.

Not long after we got married Frank humoured my recipe book obsession and bought me a small bookshelf which has gradually filled with a collection of yummy books.

When it came to Christmas 2007, Frank was as stumped as ever at what to buy me. I suggested a fancy recipe book and pointed out a some of the fine specimens that could be found at a local book store. Frank (secretly) settled on Nigella Express and I duly received it on Christmas morning. Thankyou lovely Frank.

And then my recipe book cup did run over, for following on from Frank's present came a plethora of recipe books from my Mum, my brother and sister in law and a friend. (the barbecue bible was a gift to Frank, but since he doesn't cook I'm counting it in) Ah, recipe book heaven.

Then while we were travelling in South Australia in December, and in particular on Kangaroo Island, (yes Mum, I will get to blogging about the trip, I promise) I spied a cute farming recipe book and added it to my collection.

So now my little recipe shelf is pretty well full up. But I just can't help myself. When I noticed a 1800 number promising a free recipe book from the Tahini jar I had to phone up and place my order.

And now my recipe collection is complete...

... for a while.

I'm still working my way through the new books and discovering our favourites, but here is a recipe we enjoy quite often from cool food:

Brown rice and puy lentils with pine nuts and spinach

200g (1 cup) brown rice
100ml extra virgin olive oil
1 red onion, diced
2 garlic cloves, crushed
1 carrot, diced
2 celery sticks, diced
185g (1 cup) puy lentils (or green or brown lentils)
2 tomatoes, seeded and diced
3 tablespoons chopped coriander
3 tablespoons chopped mint
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 tablespoons toasted pine nuts
90g (2 cups) baby spinach leaves, washed

Bring a large saucepan of water to the boil. Add 1 teaspoon salt and the rice, and cook for 20 minutes, or until tender. Drain and refresh under cold running water.

Heat 2 tablespoons oil in a saucepan and add the onion, garlic, carrot and celery. Cook over low heat for 5 minutes, or until softened, then add the put lentils and 375ml (1 1/2 cups) water. Bring to the boil and simmer for 15 minutes, or until tender. Drain well, but do not rinse. Combine with the rice, tomato, coriander and mint in a large bowl.

Whisk the remaining oil with the balsamic vinegar and lemon juice, and season well with salt and freshly ground black pepper. Pour over the salad, add the pine nuts and the spinach, and toss well to combine.

Serves 6-8

Bon Appetit!