Hash Yoghurt

Hash yoghurt is one of those essential kitchen items that can be used in many different dishes, to give your meals a certain ‘kick’. Add it to curry sauces to make creamy Kormaesque dishes, or simply add your own flavours to the yoghurt, sprinkle with marijuana seeds and serve it up with a bag of crisps.

Ingredients:
Enough hash for a decent sized spliff
Cooking oil
Yoghurt

Instructions
Prepare in a teaspoon enough hash for a decent spliff. Add a small amount of cooking oil into the spoon so that it covers all the hash. Then heat the spoon with a lighter for about 2 minutes. The cooking oil will start to bubble and become cloudy with a dark colour. The oil extracts the THC from the hash and 'brings it to the surface'. When all the hash has dispersed into the oil, have a yogurt ready prepared. Dip the spoon, with its contents, into the yogurt and stir. Leave for 5 minutes to let it disperse into the yogurt, however if you can't wait that long, eating instantly is still alright.


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.

Avocado Cannadip

When hosting a dinner party, starters are often the most important part of the meal, and if good enough, can set the tone for the rest of the evening. I usually go for dips, since my guests can stand around and socialise while they munch. To get my last dinner party going, I decided to put my marijuana seeds to use in my avocado dip, and the results were great. The evening was a huge success!

Avocado Cannadip

Ingredients:
3 ripe avocados
1/2 cup chopped onions
2 tsp Chilli powder
3 tbs white wine vinegar
1/2 cup finely chopped marijuana
Instructions

Mix the vinegar, marijuana, and chilli powder together, and let the mixture stand for one hour. Then add the avocados and chopped onions and mash all the ingredients together.

You can serve the dip with tacos (as guacamole) or as a stand alone dip with crackers or bread sticks.

Happy dipping!

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.

Spicy Cajun Seafood Pasta

A few years ago a friend of mine who had a load of marijuana seeds (and a load of extra time on his hands!) started making up recipes to create some variety in the way he got his buzz! So if you’re planning a special dinner with some liberal friends and want to really create a buzz, he suggested trying adding some ground pot seed to your regular herbs and spices and let the party begin!


Ingredients

2 cups whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 ounce marijuana seeds (powdered)
2 teaspoons rock salt
2 teaspoons ground black pepper
1 1/2 teaspoons paprika
1 teaspoon ground white pepper
1 cup chopped onions
1 cup chopped parsley
1/2 pound fresh peeled prawns
1/2 pound fresh scallops
1 cup grated parmesan cheese
1 pound linguine pasta

Directions

Pour your cream into a large frying pan and cook over medium heat until almost boiling, stirring constantly. Then reduce the heat and add your pot seed, basil, thyme, salt, pepper, paprika, onions and parsley.

Simmer until thickened (about 8 -10 minutes) then stir in all your fresh seafood. Cook just until the seafood is no longer transparent, then stir in your parmesan cheese making sure it is blended well.
Meanwhile be boiling your linguine in a large pot of salted water until al dente.
Spoon the sauce over the top of linguine and serve immediately. If you’re feeling decadent you can garnish with a few more ground marijuana seeds - bellissimo!

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.

Stoner Spaghetti and Meatballs

There’s nothing quite like stoner spaghetti and meatballs for a comforting supper after a long day’s work. You can choose whether to put your weed in the balls or the sauce, but personally I find that I get more of a buzz if I keep a bit in both. Where you put the progeny of your marijuana seeds is no-one's business but yours!

The Balls

1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons weed
3 tablespoons India relish

Mix all the ingredients together and shape into meat balls. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. This should feed around four people.

Stoner Spaghetti Sauce

1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped grass
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt

Mix in large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.

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 Shrimp

I love a good seafood meal, and one of my absolute favourite dishes is shrimp in garlic butter. So I thought, why not adapt the dish slightly, to shrimp in cannabutter? Check our old post if you need help getting from cannabis seeds to cannabutter.

I made this dish last night and the evening simply sailed away.

Cannabutter Shrimp

1 1/2 cups shrimp
1 cup white vinegar
1 cup vegetable oil
1 cup fresh basil (finely chopped)
1/3 oz. fine ganja leaves
1 stick butter
2 tsp thyme
2 tsp oregano
3 large baking potatoes
1 cup flour
1 tsp cayenne pepper
2 tsp paprika
1 yellow onion (finely chopped)
3 cloves of garlic (finely chopped)
4 tsp good olive oil

Mix the white vinegar, basil, thyme and oregano, and use this to marinate the shrimp. Leave the shrimp in the shells and allow them to marinate for 2 hours. Melt the butter in a double boiler and add in the ganja, allowing it to heat for 20 minutes.
Cut the potatoes into thick wedges. Place the flour, pepper and paprika into a paper bag, wet the potatoes, and toss them in the flour, paprika and pepper. Fry the wedges until golden brown and allow them to cool.
Sauté the onion and garlic in the olive oil, and toss in the shrimp, cooking until tender. Dip the shrimp in the cannabutter and serve with the wedges.

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.

Chilli Bean Pot

Here is a recipe I found which I’m fairly sure will warm me up on a chilly evening. The mixture of red wine, marijuana seeds-related goodness and chilli is sure to turn this ordinary bean concoction into something scrumptious!

Ingredients
2 lbs. pinto beans
1 lb. bacon, cut into two-inch strips 2 cups red wine
4 tablespoons chilli powder
1/2 clove garlic
1 cup chopped marijuana
1/2 cup mushrooms
Cooking instructions
Soak the pinto beans in water overnight. Using a large pot, pour boiling water over the beans and allow them to simmer for about an hour, adding more water when necessary, making sure the beans are always completely covered.
Add in the remaining ingredients and leave to simmer for 3 hours so that the bacon will be thoroughly cooked. Add in salt to taste, and enjoy.

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 Chocolate Dessert

When it comes to midnight snacks, nothing can be quite as good as chocolate ice-cream (preferably straight out of the tub). So here is a recipe for the ultimate midnight snack, with a little bit of skunk to give it that extra kick.

Ingredients:
6 oz. Swiss chocolate
2 1/4 cup custard (pre-made)
1 1/4 cup whipped cream
1/4 oz skunk or Northern lights

Method:
Melt the chocolate in a double boiler, and once it is smooth, add it to the custard with a spatula, mixing it well. Fold the whipped cream into the mixture. Lastly, add in your source of marijuana seeds magic and mix thoroughly. Cover the mixture and place in the freezer until it sets.
Serve with chocolate shavings sprinkled on top.


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.