A cannabutter rub is the perfect way to heat up your summer barbecue. This recipe is just teeming with spices and with the addition of marijuana seeds (www.sensibleseeds.com) and cannabutter you’re bound to enjoy the exotic journey that this dish takes you on.
1 cup paprika
1 cup thick BBQ sauce
4 tablespoons of cyan pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1/2 cup dried chives
1/4 oz Bud
1/2 cup crushed peppercorns
1/6 cup dry mustard
1/6 cup chilli powder
1/6 cup cumin seed, toasted
1/2 cup tablespoons coriander seed, toasted
1 cup kosher salt
1 1/2 cup light brown sugar
1 cup cannabutter
A handful of marijuana seeds.
Simply mix all the ingredients together in a large bowl. Once everything is mixed together cover your choice of meat and stick under the Barbie!
Tuesday, 29 December 2009
Monday, 21 December 2009
Christmas Cannabis Crackers
At Christmas time, there’s nothing nicer than a few crackers to whet your appetite in preparation for that Christmas Day lunch. And the best part? It’s a great way to use up last year’s supply of marijuana seeds, happy in the knowledge that Santa will bring you some more. This is a simple but satisfying Christmas treat.
Ingredients
1 packet of crackers (not the doughy ones, nice crisp crackers)
1 jar of crunchy peanut butter
1 packet of chocolate chunks
A handful of marijuana seeds
1 tbsp of castor sugar
1 tsp vanilla essence
Preheat the oven to 320 degrees, and prepare an oven tray lined with tin foil to prevent making a mess of your oven.
Next, use either a blender or a pestle and mortar to grind the marijuana seeds into a fine powder. After all, the peanut butter will have enough of a crunch to it!
In a mixing bowl, stir the chocolate chunks, marijuana seeds, and peanut butter together until smooth. Add a teaspoon of vanilla essence and stir again.
Take half of the packet of crackers, and using a flat blade or a blunt knife, smear the peanut butter mixture generously on each cracker. Next, place an unused cracker on the top of each one already covered. Press them together gently, being careful not to break the crackers, or to let any peanut butter ooze out of the edges.
Place in the oven for 20 minutes, or until the crackers are nicely browned and the peanut butter mixture resembles the filling of a biscuit. Place on a decorative plate, and sprinkle with castor sugar for that Christmassy feel.
Ingredients
1 packet of crackers (not the doughy ones, nice crisp crackers)
1 jar of crunchy peanut butter
1 packet of chocolate chunks
A handful of marijuana seeds
1 tbsp of castor sugar
1 tsp vanilla essence
Preheat the oven to 320 degrees, and prepare an oven tray lined with tin foil to prevent making a mess of your oven.
Next, use either a blender or a pestle and mortar to grind the marijuana seeds into a fine powder. After all, the peanut butter will have enough of a crunch to it!
In a mixing bowl, stir the chocolate chunks, marijuana seeds, and peanut butter together until smooth. Add a teaspoon of vanilla essence and stir again.
Take half of the packet of crackers, and using a flat blade or a blunt knife, smear the peanut butter mixture generously on each cracker. Next, place an unused cracker on the top of each one already covered. Press them together gently, being careful not to break the crackers, or to let any peanut butter ooze out of the edges.
Place in the oven for 20 minutes, or until the crackers are nicely browned and the peanut butter mixture resembles the filling of a biscuit. Place on a decorative plate, and sprinkle with castor sugar for that Christmassy feel.
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.
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.
Monday, 26 October 2009
Raving Ravioli
If there is one meal I love, it’s ravioli. There are few things that can top it in my mind. But on Saturday nights I like to add a bit of excitement to my evening meal, so last weekend I added a dash of hash to the meal. And the results were brilliant. Here is the recipe I used for my delicious concoction…
Ingredients
250 ml of peeled, diced tomatoes
1 medium-sized onion
250ml finely diced mushrooms
2 tsp crushed garlic
250ml chopped spinach
75ml low fat cottage cheese
180ml mashed tofu
2 tbsp finely chopped basil
A handful of marijuana
ground black pepper
salt
48 Eggless pot-sticker skins
Chop the onion and roast it in the oven until soft. Mix the roasted onions, tomatoes, garlic, marijuana and mushrooms together, and cook in a saucepan on a medium heat until the liquid evaporates. Leave to cool.
Once cooled, mix together with the spinach, basil, tofu and cottage cheese. Add salt and pepper to taste.
Lay out the pot-sticker skins on a try, and moisten the edges with a pastry brush. Into each pot, pour a tsp of the mixture into the centre, and cover with another skin. Press the edges together with the tips of a fork.
Bring water to the boil in a pot, and cook the ravioli until the skin is al dente.
Sprinkle some fresh herbs and even a few marijuana seeds on the top for extra flavour.
Bon appetite!
Ingredients
250 ml of peeled, diced tomatoes
1 medium-sized onion
250ml finely diced mushrooms
2 tsp crushed garlic
250ml chopped spinach
75ml low fat cottage cheese
180ml mashed tofu
2 tbsp finely chopped basil
A handful of marijuana
ground black pepper
salt
48 Eggless pot-sticker skins
Chop the onion and roast it in the oven until soft. Mix the roasted onions, tomatoes, garlic, marijuana and mushrooms together, and cook in a saucepan on a medium heat until the liquid evaporates. Leave to cool.
Once cooled, mix together with the spinach, basil, tofu and cottage cheese. Add salt and pepper to taste.
Lay out the pot-sticker skins on a try, and moisten the edges with a pastry brush. Into each pot, pour a tsp of the mixture into the centre, and cover with another skin. Press the edges together with the tips of a fork.
Bring water to the boil in a pot, and cook the ravioli until the skin is al dente.
Sprinkle some fresh herbs and even a few marijuana seeds on the top for extra flavour.
Bon appetite!
Wednesday, 14 October 2009
Cannabaklava
For a delicious snack that’s both delightfully gooey and sprinkled with a generous helping of marijuana seeds, try these delicious cannabaklava pieces. They’re guaranteed to impress your friends and give you a buzz that will keep you coming back for more.
1 1/2 pounds Walnuts, Chopped
2 cups Sugar
1/2 teaspoon Nutmeg
3 teaspoons Cinnamon
3 sticks Butter
1/2 ounce Cannabis, Powdered
16 ounces Filo Dough
1 1/2 cup Water
1 1/2 teaspoon Lemon Juice
2 cups Honey
1/2 teaspoon Vanilla
Sprinkling of Marijuana Seeds
Prepare the Cannabutter using all but 2 tablespoons of the butter. Grease a 10x15-inch baking dish with the remainder of the butter. Next lay 10 layers of filo dough down, coating each layer with liberal amounts of butter. You should have 1/3 of your butter left after doing this. The filo dough will be too big for the pan. Do not grease the sides, as you will want to cut off the excess filo dough so the dough just curves up slightly against the sides. Mix walnuts together with one cup of sugar. Pour into a pan and spread the mixture evenly. Cut out five more sheets of dough, just slightly bigger than the pan and repeat the same process in as before with the filo dough. Preheat the oven to 300 degrees, and bake for 50 minutes. During the baking process, mix the remaining sugar with water, lemon, vanilla, and spices. Cook in a saucepan until it is syrup, add honey and heat for another minute. When the baklava is done cooking, cut into 2x2-inch squares, and pour the honey-lemon sauce over the baklava and sprinkle for marijuana seeds for an added crunch. Let sit for 48 hours until the honey permeates everything.
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.
1 1/2 pounds Walnuts, Chopped
2 cups Sugar
1/2 teaspoon Nutmeg
3 teaspoons Cinnamon
3 sticks Butter
1/2 ounce Cannabis, Powdered
16 ounces Filo Dough
1 1/2 cup Water
1 1/2 teaspoon Lemon Juice
2 cups Honey
1/2 teaspoon Vanilla
Sprinkling of Marijuana Seeds
Prepare the Cannabutter using all but 2 tablespoons of the butter. Grease a 10x15-inch baking dish with the remainder of the butter. Next lay 10 layers of filo dough down, coating each layer with liberal amounts of butter. You should have 1/3 of your butter left after doing this. The filo dough will be too big for the pan. Do not grease the sides, as you will want to cut off the excess filo dough so the dough just curves up slightly against the sides. Mix walnuts together with one cup of sugar. Pour into a pan and spread the mixture evenly. Cut out five more sheets of dough, just slightly bigger than the pan and repeat the same process in as before with the filo dough. Preheat the oven to 300 degrees, and bake for 50 minutes. During the baking process, mix the remaining sugar with water, lemon, vanilla, and spices. Cook in a saucepan until it is syrup, add honey and heat for another minute. When the baklava is done cooking, cut into 2x2-inch squares, and pour the honey-lemon sauce over the baklava and sprinkle for marijuana seeds for an added crunch. Let sit for 48 hours until the honey permeates everything.
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.
Monday, 12 October 2009
Cannabis Carrot Fritters
For a delicious and tasty snack or side dish with a twist, try out these scrumptious cannabis carrot fritters. They’re sure to please all taste-buds, and are a winner at dinner parties when served as a starter.
325g carrots
1 onion
1 clove of crushed garlic
150ml double cream
1 beaten egg
3 heaped tbsp of grated strong cheddar cheese
A handful of marijuana seeds
1 tbsp plain flour
Olive oil for frying
Salt and pepper
1. Grate the carrots using the coarse side of the grater.
2. Grate the onion and mix it with the carrots, adding the crushed garlic and salt and black pepper to taste. Stir in the double cream, beaten egg, grated cheese, marijuana seeds and the flour.
3. Warm a small amount of olive oil in a frying pan, and drop large dollops of the mixture into the pan once hot, two at a time. Fry until lightly cooked on the underside. Turn and allow the other side to colour. Cook for 3-4 mins per side, or until a dark golden colour.
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.
325g carrots
1 onion
1 clove of crushed garlic
150ml double cream
1 beaten egg
3 heaped tbsp of grated strong cheddar cheese
A handful of marijuana seeds
1 tbsp plain flour
Olive oil for frying
Salt and pepper
1. Grate the carrots using the coarse side of the grater.
2. Grate the onion and mix it with the carrots, adding the crushed garlic and salt and black pepper to taste. Stir in the double cream, beaten egg, grated cheese, marijuana seeds and the flour.
3. Warm a small amount of olive oil in a frying pan, and drop large dollops of the mixture into the pan once hot, two at a time. Fry until lightly cooked on the underside. Turn and allow the other side to colour. Cook for 3-4 mins per side, or until a dark golden colour.
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.
Monday, 5 October 2009
Cilantro Lime Hemp Coleslaw
Whilst a great deal can be said for cooking with cannabis, sometimes you may want to take a break from the bud and just use the seeds. This delicious coleslaw dish is made with cilantro, lime and plenty of marijuana seeds, to give it that extra crunch.
Ingredients:
1 cup shredded red cabbage
2 chopped green onions
1/2 bunch cilantro, chopped
1/4 cup marijuana seeds
2 tablespoons dark sesame oil
juice of 1/2 lime
Salt and pepper to taste
Instructions:
Mix first four ingredients in a salad bowl. In a small bowl, mix the rest of the ingredients as a dressing, then pour over cabbage mixture and mix well.
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.
Ingredients:
1 cup shredded red cabbage
2 chopped green onions
1/2 bunch cilantro, chopped
1/4 cup marijuana seeds
2 tablespoons dark sesame oil
juice of 1/2 lime
Salt and pepper to taste
Instructions:
Mix first four ingredients in a salad bowl. In a small bowl, mix the rest of the ingredients as a dressing, then pour over cabbage mixture and mix well.
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.
Thursday, 1 October 2009
Space Fondue Savoyard
If you’re entertaining friends then creating a fondue is the perfect icebreaker. Best of all the dish is quick and easy to make and if you really want to show off then why not also cook your own delicious breadsticks peppered with marijuana seeds.
Ingredients:
Half an onion
1lb of Emmental cheese
Half a glass of kirsch
0.01lb of hash
Instructions
Prepare your saucepan by rubbing half an onion along the bottom. Then place in the cheese and kirsch. Prepare your hash in a teaspoon and 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 color. The oil extracts the THC from the hash and 'brings it to the surface'. The principle of fondue Savoyard is to always shake the mixture above a middle fire. Once the fondue has cooked you can eat by dipping breadsticks into the cheese mixture. The dish is delicious served with a large glass of white wine.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
Ingredients:
Half an onion
1lb of Emmental cheese
Half a glass of kirsch
0.01lb of hash
Instructions
Prepare your saucepan by rubbing half an onion along the bottom. Then place in the cheese and kirsch. Prepare your hash in a teaspoon and 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 color. The oil extracts the THC from the hash and 'brings it to the surface'. The principle of fondue Savoyard is to always shake the mixture above a middle fire. Once the fondue has cooked you can eat by dipping breadsticks into the cheese mixture. The dish is delicious served with a large glass of white wine.
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.
Tuesday, 29 September 2009
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!)
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.
Tuesday, 15 September 2009
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.
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.
Tuesday, 1 September 2009
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.
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.
Thursday, 13 August 2009
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.
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.
Thursday, 23 July 2009
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.
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.
Wednesday, 15 July 2009
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.
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.
Thursday, 9 July 2009
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.
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.
Monday, 15 June 2009
Patty Pot Pesto Sauce
There’s nothing quite like pasta and pesto sauce for whipping up a speedy meal in minutes and there’s nothing quite like California Orange for giving you that calm, spaced out vibe. So what happens when you combine the two together? Well why not try it out for yourself:
What you need:
1\3 Cup pine nuts (roasted for 10 minutes at 325 degrees)
1 bunch fresh basil (washed, dried, and chopped)
6 cloves of garlic (chopped)
1\2 Cup extra virgin olive oil
1\2 Cup Pecorinno Romano cheese (grated)
1 teaspoon cracked black pepper
1-2 grams freeze dried and chopped California Orange flowers or similar leaf grown from marijuana seeds
Directions:
Place all of the ingredients except the cheese into a blender and mix until fairly smooth.
Once the sauce is fairly smooth add the grated Romano and blend until you have the consistency of a paste (Patty paste?). A dash of salt to taste may be added.
Extras: Some crazy people like to add a teaspoon of dried red New Mexico chilli flakes. I recommend that if you like the chilli kick go for it but leave the black pepper out in that event.
More extras: Highly Recommended: Add 1\2 Cup of heavy cream to the paste and blend.
Patty Pot Pesto will keep covered tightly in the refrigerator for three days.
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.
What you need:
1\3 Cup pine nuts (roasted for 10 minutes at 325 degrees)
1 bunch fresh basil (washed, dried, and chopped)
6 cloves of garlic (chopped)
1\2 Cup extra virgin olive oil
1\2 Cup Pecorinno Romano cheese (grated)
1 teaspoon cracked black pepper
1-2 grams freeze dried and chopped California Orange flowers or similar leaf grown from marijuana seeds
Directions:
Place all of the ingredients except the cheese into a blender and mix until fairly smooth.
Once the sauce is fairly smooth add the grated Romano and blend until you have the consistency of a paste (Patty paste?). A dash of salt to taste may be added.
Extras: Some crazy people like to add a teaspoon of dried red New Mexico chilli flakes. I recommend that if you like the chilli kick go for it but leave the black pepper out in that event.
More extras: Highly Recommended: Add 1\2 Cup of heavy cream to the paste and blend.
Patty Pot Pesto will keep covered tightly in the refrigerator for three days.
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.
Marijuana Seed Falafel
There is nothing better than a scrumptious falafel from a Kebab shop after a big night out. They truly are a fantastic end to a night on the town. But then I got thinking, since I like them so much, why not make them the central feature of my evening? So I’ve come up with a recipe to add a bit of a kick to these little delights, making them interesting enough to enjoy on their own, and not just as an afterthought at the end of an evening.
What you need:
2 cups fresh ground marijuana seeds
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 tbsp minced garlic
2 tbsp chopped parsley
1/4 cup olive oil
1 egg (beaten)
water (1-3 tbsp)
one handful of flour, salt, pepper
Louisiana Hot Sauce
cooking oil
Mix the 2 cups of hempseeds with the green peppers, onion garlic and parsley, and toss in the olive oil. Add the hot sauce to taste, and then add the egg and water.
Shape the mixture into balls by rolling small amounts in your hands. Then roll the balls in flour with salt and pepper to taste.
Heat 2 tbsp oil in a skillet over medium heat. Gently brown hempseed balls on all sides for 8 to ten minutes. Serve alone with a dip, or in pita pockets with garlic yogurt sauce, and a little sliced onion, cucumber, lettuce.
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.
What you need:
2 cups fresh ground marijuana seeds
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 tbsp minced garlic
2 tbsp chopped parsley
1/4 cup olive oil
1 egg (beaten)
water (1-3 tbsp)
one handful of flour, salt, pepper
Louisiana Hot Sauce
cooking oil
Mix the 2 cups of hempseeds with the green peppers, onion garlic and parsley, and toss in the olive oil. Add the hot sauce to taste, and then add the egg and water.
Shape the mixture into balls by rolling small amounts in your hands. Then roll the balls in flour with salt and pepper to taste.
Heat 2 tbsp oil in a skillet over medium heat. Gently brown hempseed balls on all sides for 8 to ten minutes. Serve alone with a dip, or in pita pockets with garlic yogurt sauce, and a little sliced onion, cucumber, lettuce.
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.
Thursday, 4 June 2009
Ganja Linguine
There’s nothing quite like pasta for a speedy treat, this dish will not just impress everyone that you serve it too, but is also simple to make and quick to rustle up. Like most things, I like my pasta hot and spicy so I have opted to use hot red pepper linguine, but if you prefer things a little more chilled then you can replace this with a different flavour.
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers cut up
1/8 lb. fine bud or leaf of marijuana seeds origin.
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.
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.
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers cut up
1/8 lb. fine bud or leaf of marijuana seeds origin.
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.
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.
Friday, 22 May 2009
Mellow Yellow Ice-Cream
With the month of May about to draw to a close it looks as if summer is well and truly here, and the thing about summer; ice-cream! I like mine served with lots of chocolate and plenty of marijuana and I’ve got a feeling you will too. Storing the ice-cream in the freezer means that it stays potent for months to come, though if you’re anything like me I doubt it will last anywhere near that long!
6 ounces (170 grams) Swiss chocolate
2 1/4 cup of custard (pre-made)
1 1/4 cup of whipped cream
1/4 ounces (7 grams) Skunk, Northern Lights or whichever marijuana seeds tipple floats your boat.
Cooking instructions:
1. Melt the chocolate in a double boiler.
2. Add the custard and mix well.
3. Add whipped cream into the above mixture.
4. Put the mixture into a plastic container with a cover and freeze it.
5. Remove after frozen and leave it out at room temperature for 2-3 minutes.
6. Recommended portion is 3 scoops per person. Serve with syrup or chocolate flakes.
Serve with a chocolate flake and you’re ready to go!
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.
6 ounces (170 grams) Swiss chocolate
2 1/4 cup of custard (pre-made)
1 1/4 cup of whipped cream
1/4 ounces (7 grams) Skunk, Northern Lights or whichever marijuana seeds tipple floats your boat.
Cooking instructions:
1. Melt the chocolate in a double boiler.
2. Add the custard and mix well.
3. Add whipped cream into the above mixture.
4. Put the mixture into a plastic container with a cover and freeze it.
5. Remove after frozen and leave it out at room temperature for 2-3 minutes.
6. Recommended portion is 3 scoops per person. Serve with syrup or chocolate flakes.
Serve with a chocolate flake and you’re ready to go!
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.
Friday, 15 May 2009
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.
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.
Wednesday, 15 April 2009
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.
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.
Friday, 3 April 2009
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.
• 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.
Friday, 20 March 2009
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
- Grab a blender, combine the yogurt, cucumber, olive canna-oil, lemon juice, salt, pepper, dill, and garlic.
- Blend away until combined.
- Transfer to a seperate dish, cover, and refrigerate for at least one hour before serving.
- 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.
Friday, 6 March 2009
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...
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...
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!
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.
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 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!
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!
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:
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!
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!
Monday, 26 January 2009
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...
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...
Tuesday, 20 January 2009
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).
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).
Friday, 16 January 2009
New Articles at Sensible Seeds!
Just a quick note that we've got a few more fun articles up over at Sensible Seeds. We're hoping to move them to a blog on the site for easy access later on, but for the time being, you can see them here:
http://www.sensibleseeds.com/article_1930.html
http://www.sensibleseeds.com/article_assassins.html
http://www.sensibleseeds.com/article_myths.html
http://www.sensibleseeds.com/article_harsh.html
http://www.sensibleseeds.com/article_gonzo.html
http://www.sensibleseeds.com/article_10_legal.html
http://www.sensibleseeds.com/article_1930.html
http://www.sensibleseeds.com/article_assassins.html
http://www.sensibleseeds.com/article_myths.html
http://www.sensibleseeds.com/article_harsh.html
http://www.sensibleseeds.com/article_gonzo.html
http://www.sensibleseeds.com/article_10_legal.html
Cannabis Tea
For those who like to enjoy a hot drink on cold winter days - but with a twist. Best for breakfast, with tiffin, strong like a builders, weak in earl grey...well, pretty much any time. :) thanks to Marijuana-tea.com (http://www.marijuana-tea.com/) you can also substitute leaf for cannabis seeds for a slightly different...taste.
MARIJUANA TEA RECIPES
Billy's Marijuana Tea
4 cups water
1 cup marijuana leaf
2 of your favorite tea bags
honey (optional, but good)
milk/soy milk/rice milk (optional, but good)
Boil water and leave the leaf simmering in water for about 15 min. Add tea bags and or milk/honey and boil for another 5-10 min. If adding milk, pour very slowly so the milk doesn't curdle. Or microwave the milk first so it's a little warm as it hits the boiling tea.
Peter Piper's Marijuana Tea
gently simmer 1 gram cannabis per cup whole milk for 20 minutes...remove from heat and steep 1 mint tea bag per cup for 4 - 6 minutes...strain and refrigerate...stores well for at least one week I make a version of this with sugar and alcohol and liquor flavouring. I use 10% cream instead of whole milk and at Least 7 grams of cannabis per cup of cream...stores well for about 6 - 12 months...one ounce per serving...warms the heart!
Cannabutter Marijuana Tea
It's made with the liquid left over from making cannabutter that's reheated with a generous dollop of cannabutter in it. Put a little honey in it and it's sort of drinkable...in a gagging as it goes down kind of way. It's sort of better when you just add cannabutter to an Earl Grey or Orange spice herbal tea.
MARIJUANA TEA RECIPES
Billy's Marijuana Tea
4 cups water
1 cup marijuana leaf
2 of your favorite tea bags
honey (optional, but good)
milk/soy milk/rice milk (optional, but good)
Boil water and leave the leaf simmering in water for about 15 min. Add tea bags and or milk/honey and boil for another 5-10 min. If adding milk, pour very slowly so the milk doesn't curdle. Or microwave the milk first so it's a little warm as it hits the boiling tea.
Peter Piper's Marijuana Tea
gently simmer 1 gram cannabis per cup whole milk for 20 minutes...remove from heat and steep 1 mint tea bag per cup for 4 - 6 minutes...strain and refrigerate...stores well for at least one week I make a version of this with sugar and alcohol and liquor flavouring. I use 10% cream instead of whole milk and at Least 7 grams of cannabis per cup of cream...stores well for about 6 - 12 months...one ounce per serving...warms the heart!
Cannabutter Marijuana Tea
It's made with the liquid left over from making cannabutter that's reheated with a generous dollop of cannabutter in it. Put a little honey in it and it's sort of drinkable...in a gagging as it goes down kind of way. It's sort of better when you just add cannabutter to an Earl Grey or Orange spice herbal tea.
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