Monday, 16 February 2009

Cannabis & Coffee

For those of you schooled in the finer things, here’s a way to mingle your finest homegrown with a sweet, thick Turkish coffee. Afiyet Olsun!


A pot of good coffee.
1 teaspoon of finely-powdered straight Arabian mocha/cup.
A pinch of powdered cardamom seed.
0.5 g of pulverized hashish/cup.
1 teaspoon of honey/cup.

Place the mocha, cardamom and hashish in a Turkish coffee pot. Pour in the coffee. Heat the Turkish pot on a low flame until it threatens to bubble over. Remove it from the heat immediately.

Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. The coffee is sipped from the top, while the sweet remains of powdered mocha and honey etc... are eaten from the bottom with a spoon.

Thanks to for this one.

Wednesday, 11 February 2009

Cannabis "Santana" Soup

We've had plenty of recipes on the cookbook so far, from noodles to fudge, but we haven't yet had a soup. Thick, chunky soup goes very well when cooked with cannabis - here's a cracking recipe from the chaps over at


4 pounds red potatoes
2 sweet yellow onions
1\2 pint heavy cream
1\2 pound sharp cheddar cheese- shredded
1-quart chicken stock
6 sprigs fresh thyme
3-4 tablespoons sweet dairy butter
3-4 tablespoons cannabutter
1\2 pound bacon
3 tablespoons tawny Port
Salt and pepper to taste
3 tablespoons fresh chopped parsley


Bring the chicken stock to a boil then keep it simmering. Throw in the thyme, then wash, peel and rough chop the potatoes. Boil them in salted water until soft.

Caramelize (slow sauté) the chopped onions in the cannabutter with salt and pepper. Add the onions and butter to the stock. Rinse the potatoes in cold water and add them to the stock. Slow simmer for at least two hours. Feel free to smoke away during this interval, just don't forget about your food!

Add the tawny port, then the cream. Using a hand mixer, blend the ingredients and simmer for another thirty minutes. DO NOT let the soup boil after the cream has been added! Add the cheddar cheese and blend once again.

Serve with crispy bacon and parsley as garnish (optional)

Apparently, it goes very well with a glass of port... try it and find out for yourself!

Thursday, 5 February 2009

Marijuana Salad Dressing

The beauty of this recipe is that it can work with almost any dressing you can think of! As long as there’s a green herb involved somewhere it’ll fit in nicely and, hey presto, you’ve got yourself something pretty special to put on your salads.

Here’s an example of how it might go. You’ll need,

* Olive Oil.
* Vinegar (Balsamic if you want to be fancy)
* Minced garlic.
* Dijon mustard.
* Dried herbs, Oregano, Basil and Thyme.
* Finely powdered marijuana.
* Pinch of sugar salt and pepper.

You can use virtually any combination of oil and vinegar. One favourite is a fruity olive oil, and lemon juice.

To your oil and vinegar mix, you whisk in, depending on your tastes and tolerances:

  • Minced garlic, Dijon mustard, Dried herbs i.e. Oregano, Basil, Thyme, finely powdered marijuana, pinch of sugar salt and pepper.

Whisk together in a blender or bowl, add your salad greens to it, toss and serve.

The ratios of the ingredients are pretty much up to you, to get the consistency right you may want to make your mix and then work in the oil and vinegar as it blends. (With a proper mixer of course, not with a blender with the lid off…)

Thanks to for the idea!