Seeded Honey Thins

 Source

Yields approximately 35 Thins

Ingredients

150 g sesame seeds
40 g pumpkin seeds
30 g sunflower seeds
100 g honey
1 tbls sunflower oil
1 good pinch Malden salt
½ lemon, zest only

Method

Preheat the oven to 350°F

Heat a shallow pan to medium, add the sesame seeds. Heat and stir until golden, add the pumpkin and sunflower seeds, stir and remove from the heat. Now add the honey, salt, zest and oil, stir. Spread the mixture with a spatula or palette knife on a parchment lined baking tray as best as you can and as thinly as possible.

Bake 5-10 mins, or until golden. Remove from the oven. As the thins cool, they begin to harden, cut into even size pieces if that’s what you like or cut into shards.

Store in an air-tight container for up to 2 weeks. They will soften and become more chewy over time but are still good to eat.

Tandoori Asparagus

 Tandoori Asparagus. (Spicy Grilled Asparagus), from "Ajanta ", By Lachu Moorjani

Yield: 4-6 servings

Ingredients

1 pound asparagus (Thicker stalks cook better in the grill basket)

Marinade:
1/4 cup oil
I TBS finely minced garlic
1tsp sal
1/3 tsp clove powder
1 teaspoon toasted ground cumin powder

2 TBS lemon juice

Method

1.Wash asparagus and let dry. Remove the fibrous, inedible part from the bottom of the asparagus by breaking it off.

2. Mix all the marinade ingredients in a large 6- to 8-quart bowl (John recommends a gallon-sized plastic freezer bag instead). Add asparagus and toss gently by hand to coat (John shakes it well in the bag). Marinate for about 2 hours.

3. Grill in a grill basket over 400-450° until tender

Tandoori Asparagus

Tandoori Asparagus

(Spicy Grilled Asparagus)

Ingredients (serves 4- 6)

• 1 lb asparagus

Marinade:

• ¼ olive oil
• 2 TBS lemon juice
• 1 TBS finely minced garlic
• 1 tsp paprika
• 1 tsp kosher salt
• ½ tsp clove powder
• 1 tsp toasted ground cumin powder

Method

• Wash asparagus and let dry. Remove the fibrous, inedible part from the bottom of the asparagus by breaking it off.
• Mix all marinade ingredients in a large freezer bag.  Add asparagus and coat well by shaking sealed bag
• Marinade for 2 hrs.
• Using grill basket, grill asparagus over direct medium heat with the lid closed, until nicely marked and crisp-tender – 6 to 8 minutes, rolling occasionally
• Remove from grill and serve

Asparagus and Prosciutto Bundles

ASPARAGUS and PROSCIUTTO BUNDLES (Ina Garten)
Serves 6 

Ingredients:

 Kosher salt
3 pounds medium-size asparagus, bottom thirds discarded
10 slices of Italian prosciutto
Good olive oil
3 tablespoons butter
Fleur de sel and freshly ground black pepper
3 ounces grated Gruyère cheese

Method: 

MAKE IT AHEAD: Assemble the asparagus bundles, top with butter and cheese, and refrigerate for up to 12 hours. Bake before serving.

1) Preheat the oven to 400 degrees. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.

2) Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 10 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the butter and 2½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with 1 1/4 teaspoon fleur de sel, 3/4 teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.