Marijuana Meatloaf

This week I thought I’d make good old grandma’s meatloaf with a bit of a twist. Meatloaf is one of the most comforting and traditional foods I know of, so I thought adding a taste of soothing marijuana seeds would make it that much more enjoyable. And I was certainly right! Try out this new recipe when you’re comfy and snug on the couch.

Ingredients
1/4 ounce marijuana
1 pound medium lean ground beef
1 large egg
1/2 package crushed saltines
1 packet lipton's tomato soup
1/2 cup chopped green pepper
1/2 cup chopped onion

Cooking instructions:

Heat your oven to 350 º F.

Mix the ground beef, onion and green pepper together in a large bowl (using your hands will work best). Once it’s nicely mixed together, add the saltines, soup and cannabis. Using your hands again, roll the beef into a ball and gouge a hole in the middle with your thumb. Drop the egg in the whole and mix together until all the ingredients are mixed thoroughly.

Spread the mixture into a loaf pan and bake for 20 – 30 minutes.

Enjoy the chilled out evening to follow.

Very important small print disclaimer: (too late to be reading if you’re already eating!)

We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.

Cannabutter Flapjacks

To make Good Friday even better, I helped a mate mix up a batch of
cannabutter. He'd tracked down some Ghee from a market in the next town. Ghee is clarified butter, made by gently heating (buffalo) buttermilk so the impurities rise to the top and are removed. Because it is a kind of oil, Ghee is very pure and absorbs things better.

When we put the leaves (and marijuana seeds, buds, the lot!) my friend had grown in the blender, the smell in the kitchen was unmistakeable! It took days for the fug to clear.

The next day, we decided on flapjacks.


• 8oz of cannabutter
• 8oz brown sugar
• 8oz honey or golden syrup
• 1lb porridge oats


Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Transfer the oat mixture to a greased cake tin and spread to about ¾ inch thick. Smooth the surface with the back of a spoon.

Bake in a preheated oven at 180C/Gas 4 for 15-20 minutes, until browning around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares. Don't eat too many at once!

Very important small print disclaimer: (too late to be reading if you’re already eating!)

We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.

Medicinal Meringues

These medicinal meringues are so delicious that you’ll keep coming back for more. With their light and fluffy consistency they’re a great way to impress your guests at a party. What's more, with the added weeds grown from marijuana seeds, your guests will settle in for a long night - no leaving early! If you really want to push the boat out then experiment with food colourings and create a psychedelic marble effect.


• 4 Egg Whites
• 8oz Caster Sugar
• 2oz Ground Almonds
• A few drops of almond essence
• Food colourings
• Finely Powdered Marijuana


Whisk the egg whites in a bowl until they are stiff and form peaks then add in half the caster sugar. Slowly fold in the mixture of powdered marijuana, almond essence, ground almonds and the remaining sugar. If you wish to add colours to the medicinal meringues then divide the mixture up now, and put a few drops of food colouring in with each separate batch.

Place an oiled sheet of baking paper on a baking tray and drop large teaspoons onto it. If you have a piping bag then you can use this to form more decorative meringues. Cook the meringues in the electric oven at 120C for 1-2 hours until they are dry.


Thanks to our friends at the Legalise Cannabis forum for this incredible recipe.

Very important small print disclaimer: (too late to be reading if you’re already eating!)

We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.

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!