Cannabis Tzatziki

Spring is blossoming across the northern hemisphere. Time to whip up some Tzatziki, methinks...

This recipe is tremendously simple, and the Cannabis element is easy to add at any point. This means that not only can you have a monged-out Mediterranean lunch with your mates, but you can also impress your more buttoned-down relatives with a traditional, dope free version.

Ingredients

• 1kg of plain yogurt
• 2 cucumbers, peeled and seeded
• 2 tablespoons canna-oil (If you've never made Canna-Oil before have a look around the net, whipping some up is as easy as it sounds)
• 1/2 lemon, juiced
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon fresh dill, chopped
• 3 cloves garlic, peeled

1. Grab a blender, combine the yogurt, cucumber, olive canna-oil, lemon juice, salt, pepper, dill, and garlic.
2. Blend away until combined.
   
3. Transfer to a seperate dish, cover, and refrigerate for at least one hour before serving.
4. For an added kick, drizzle some canna-oil (preferably olive oil based) on top of the mixture while it's in the container and let it sit in for more than 2 hours.

And remember, Tzatziki isn't intended to be eaten just with bread, although this is deliciously tempting. Greeks, Cypriots, Turks and such wouldn't dream of combining it with anything else but meat as the acidity cuts the fat of lamb, pork etc... like a dream.

Afternoon Haze

I found this latest recipe over at Eric's Kitchen - it sound's absolutely delicious. If you are looking for the perfect way to while away an idle afternoon, it doesn't get much better than this...

Ingredients

100 ml Double cream
1 tablespoon of whisky (or any other spirit/liqueur of your choice)
75 grams of chocolate
20 grams of cannabutter

Cooking Method

Very simple! Break the chocolate into pieces, and warm the cream until it is almost boiling. Remove the pan from the heat, and add all the ingredients to the mix. Stir until the chocolate has melted and the mix is smooth, then pour it into two cups, stick it in the fridge and wait for it to set. The waiting is the hardest part of this recipe!

P.S. Looking for more recipes? Head over to the Marijuana and Cannabis Blog - they've just started posting up some very nice recipes over there...here's their take on Cannabutter...

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!

Ingredients:

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 drugs-plaza.com for this one.

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 Webestoned.com.

Ingredients:

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

Directions:

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!

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 goldenseed.co.uk for the idea!

Cannabis-Crispy squares

Rice Crispy Squares - With a Twist

Rice Crispy squares are great tasting as they are, but can be even more fun with a secret ingredient. Follow this recipe for the perfect squares of chocolaty and weedy goodness...

you will need:

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Rice Krispies
150 g Chocolate
3.5 grams of bud OR 4g of cannabis seeds

Grind or chop the Cannabis to a fine powder.

heat a pan of water with a glas bowl in it (enough water in the pan to be about half way up the bowl) Melt the chocolate in bowl until almost completely liquid. Add the Cannabis. In large saucepan melt butter over low heat. Add the chocolate mix and stir in. Remove from the heat. Add rice crispies. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.


Thanks to Kellogs for the squares recipe, and UK420.com for the other hints...

Cannabis Noodles

Here's an interesting idea for those who like a more oriental flavour in their cooking:

Cannabis Noodles

this can be made for any number of people, and the amount of ingredients necessary vary - it's best to use common sense on this one.

Noodles - any type.
Butter
Seasoning of your choice
Cannabis, finely chopped - slightly more than you'd use to smoke.
Lamb or Chicken cut into chunks (not necessasary if vegitarian)


Melt the butter into a pan and fry the meat until browning. Fill a separate bowl two thirds full of water and bring to the boil. Add you chopped cannabis and any seasoning, and leave to simmer for fifteen minutes. Then add the meat, stir, and leave for a further five minutes. Lastly, add your noodles and bring to the boil for five minutes. Serve with cannabis left in or taken out as you prefer (in give a more powerful high).