I've found plenty of desert and cake recipes for cannabis cooking, but it is always good to come across something a little more savoury. (This recipe courtesy of www.smoking withstyle.com)
Ingredients (for one loaf):
1/2 cup of cannabutter
2 cups of flour
3 bananas (as ripe as possilbe
1/2 a cup of sour cream/milk
1 cup sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon vanilla
Optional A handful of walnuts for texture.
Cooking method:
Heat the oven to 350 degrees, then beat together the eggs, sour cream/milk, sugar and cannabutter in a large bowl. Then add the vanilla and baking soda to the mixture.
Keep beating the mix, and gradually add the flour a little bit at a time. Once that has mixed in fully, add the bananas and beat them until they are mashed in.
Place it in a greased baking tray and cook for one hour.
Friday, 21 November 2008
Friday, 14 November 2008
Mary Jane Superweed Super Candy
Some of you may be familiar with the name Mary Jane Superweed - some classic 60's counterculture books on marijuana seeds, growing and cooking were published under this pseudonym (you can read an interesting mission statement from one of them here). So this recipe has some history behind it - all the way back from 1969!
Ingredients:
1lb cannabutter
3-4 tsps honey
2 cups of shredded coconut
1/2 cup of almond meal
1 cup chopped currents
Preparation:
Blend the cannabutter with the honey in a mixing bowl . Seperately mix the almond meal and coconut together, then knead in the cannabutter and honey mixture. Roll the currents into the mixture, then break it off into individual pieces.
Ingredients:
1lb cannabutter
3-4 tsps honey
2 cups of shredded coconut
1/2 cup of almond meal
1 cup chopped currents
Preparation:
Blend the cannabutter with the honey in a mixing bowl . Seperately mix the almond meal and coconut together, then knead in the cannabutter and honey mixture. Roll the currents into the mixture, then break it off into individual pieces.
Monday, 3 November 2008
Magic Pancakes
This Magic Pancakes recipe (courtesy of The Drugs Plaza) is simple and tasty, and a good way to use some of that cannabis milk - enjoy!
Ingredients:
1/4 cup of flour
2 tablespoons of baking powder
2 teaspoons of sugar
1/2 teaspoon of salt
A pinch of cinnamon
2 tablespoons of oil
1/2 cup of water
3/4 cup of cannabis milk
Cooking Method:
Heat the frying pan on a medium heat while you make the batter. Mix the dry ingredients thoroughly in one bowl, and mix together the wet ingredients in a separate bowl.
Add the wet mixture to the dry mix, and blend them together. Oil the frying pan slightly, then add the mix. Flip the pancakes when they begin to bubble on the surface, and be careful not to burn them.
Ingredients:
1/4 cup of flour
2 tablespoons of baking powder
2 teaspoons of sugar
1/2 teaspoon of salt
A pinch of cinnamon
2 tablespoons of oil
1/2 cup of water
3/4 cup of cannabis milk
Cooking Method:
Heat the frying pan on a medium heat while you make the batter. Mix the dry ingredients thoroughly in one bowl, and mix together the wet ingredients in a separate bowl.
Add the wet mixture to the dry mix, and blend them together. Oil the frying pan slightly, then add the mix. Flip the pancakes when they begin to bubble on the surface, and be careful not to burn them.
Tuesday, 21 October 2008
Green Dragon
Just a quick one this...The legendary Green Dragon is a simple and immensely potent way of consuming cannabis. Mixing very strong alcohol and weed, this recipe isn't for the faint hearted - go easy when you first try it!
Ingredients:
1 litre strong alcohol (the stronger and purer the better. Absolut vodka and overproof rum are possibilities...but stay away from absinthe unless you are feeling especially dangerous!)
1/2 ounce cannabis
Preparation:
Simple enough. Grind the cannabis into a powder and add it to the alcohol. Then just leave it to brew...
Give it a good shake every day, and leave it for at least two weeks (though Green Dragon purists would say you have to leave it for a month or so.) Then just crack it open and enjoy. Be warned once again - it is VERY powerful!
Thursday, 16 October 2008
Pot Pasta
Time to put that cannamilk into action with some delicious Pot Pasta! I found this one here...
Ingredients:
2 cups of shell pasta
1 1/2 cup of cannabis milk
half a pepper (any colour)
half an onion
a glove of garlic
2 tablespoons of margarine (or cannabutter if you want it really strong!)
4 tablespoons of flour
1/2 teaspoon of wet mustard
fresh dill spice
3 tablespoons of nutritional yeast
soy sauce
Cooking method:
Cook the pasta, drain it and set it aside. Sautee all of the vegetables until the onions are limp and transparent, then add them to the pasta. Melt the margarine, and add the flour until it is a thick paste, then add the cannamilk and whisk it all together. Heat it gently (the sauce will burn easily if you aren't careful) then chuck in the vegetables and the pasta. Serve and enjoy!
Ingredients:
2 cups of shell pasta
1 1/2 cup of cannabis milk
half a pepper (any colour)
half an onion
a glove of garlic
2 tablespoons of margarine (or cannabutter if you want it really strong!)
4 tablespoons of flour
1/2 teaspoon of wet mustard
fresh dill spice
3 tablespoons of nutritional yeast
soy sauce
Cooking method:
Cook the pasta, drain it and set it aside. Sautee all of the vegetables until the onions are limp and transparent, then add them to the pasta. Melt the margarine, and add the flour until it is a thick paste, then add the cannamilk and whisk it all together. Heat it gently (the sauce will burn easily if you aren't careful) then chuck in the vegetables and the pasta. Serve and enjoy!
Tuesday, 14 October 2008
Cannabis Milk
I've covered cannabutter and cannaboil in previous, but Cannabis Milk (cannamilk, if you like) is another great basic cooking ingredient that you can prepare. This can be done with cannabis seeds, but the preparation below is for bud.
It's also very simple to make - the only tricky thing about this recipe is that you need a double boiler . If you don't have one, try improvising with two saucepans (one inside the other) with a lid that will cover both of them.
Ingredients:
1 gram of cannabis
200ml of milk (full fat is best, as it is better at absorbing the THC)
You can make as much or as little as you like, as long as you keep the proportions roughly the same...
Cooking Method:
Reduce the cannabis to as fine a powder as possible. Heat the milk gently in the double boiler, then add the cannabis powder.
Leave it for an hour or so and strain out the cannabis with a cheescloth. Leave it in the fridge to cool, then use as you wish.
Note that it doesn't taste very good on its own, so I recommend using it in a recipe that will help mask the taste!
It's also very simple to make - the only tricky thing about this recipe is that you need a double boiler . If you don't have one, try improvising with two saucepans (one inside the other) with a lid that will cover both of them.
Ingredients:
1 gram of cannabis
200ml of milk (full fat is best, as it is better at absorbing the THC)
You can make as much or as little as you like, as long as you keep the proportions roughly the same...
Cooking Method:
Reduce the cannabis to as fine a powder as possible. Heat the milk gently in the double boiler, then add the cannabis powder.
Leave it for an hour or so and strain out the cannabis with a cheescloth. Leave it in the fridge to cool, then use as you wish.
Note that it doesn't taste very good on its own, so I recommend using it in a recipe that will help mask the taste!
Friday, 10 October 2008
2 Recipes for Bhang
Not many people know about Bhang, a traditional Indian drink with cannabis as a crucial ingredient. During the festival of Holi, bhang is consumed extensively - it is a festival where all restrictions are forbidden, so the consumption of cannabis is deemed appropriate!
I found these two recipes over at http://www.holifestival.org/bhang-recipes.html - can't wait to try them!
Flavoured Bhang
Ingredients:
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Preparation:
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes.
Strain the water and marijuana through a piece of muslin cloth, collect the water and save.
Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water.
Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can.
Repeat this process until you have used about 1/2 cup of milk. Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass.
Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue.
Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk.
Chill, serve, and enjoy.
Hot Buttered Bhang
Ingredients:
half a cube (1/8 pound) of butter or ghee
1/3 - 1/2 oz. Of Marijuana Leaves
8 ounces of Vodka (That's right, this one has vodka in it!)
1-2 pinches of Cardamom seeds
Honey
Preparation:
In a pan, melt the butter or ghee. Break up the marijuana leaves into the pan. Once the butter and leaves are hot and sizzling, add in 8 ounces of vodka. Be careful that the hot butter doesn't make the mixture splatter. Pour the Vodka in swiftly to avoid problems. Continue boiling the mixture for roughly 30 more seconds, stirring simultaneously. Add a pinch or two or powdered cardamom seed while boiling.
Once mixture has been boiled to desired amount, strain the fluids and mash the contents through a strainer. You should use a tool like a spoon to try and squeeze all the juices out. Throw away the mush, or reboil to try and bet more juices out. Pour the liquid into two 4 ounce wine glasses.
I found these two recipes over at http://www.holifestival.org/bhang-recipes.html - can't wait to try them!
Flavoured Bhang
Ingredients:
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Preparation:
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes.
Strain the water and marijuana through a piece of muslin cloth, collect the water and save.
Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water.
Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can.
Repeat this process until you have used about 1/2 cup of milk. Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass.
Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue.
Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk.
Chill, serve, and enjoy.
Hot Buttered Bhang
Ingredients:
half a cube (1/8 pound) of butter or ghee
1/3 - 1/2 oz. Of Marijuana Leaves
8 ounces of Vodka (That's right, this one has vodka in it!)
1-2 pinches of Cardamom seeds
Honey
Preparation:
In a pan, melt the butter or ghee. Break up the marijuana leaves into the pan. Once the butter and leaves are hot and sizzling, add in 8 ounces of vodka. Be careful that the hot butter doesn't make the mixture splatter. Pour the Vodka in swiftly to avoid problems. Continue boiling the mixture for roughly 30 more seconds, stirring simultaneously. Add a pinch or two or powdered cardamom seed while boiling.
Once mixture has been boiled to desired amount, strain the fluids and mash the contents through a strainer. You should use a tool like a spoon to try and squeeze all the juices out. Throw away the mush, or reboil to try and bet more juices out. Pour the liquid into two 4 ounce wine glasses.
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