A Middle Eastern Feast with a Twist
If you want to impress your friends with your internationally-flavoured cuisine as well as show them a good time, there’s a quick and easy way to make an impression. A Middle Eastern feast of dips and flatbreads is simple to prepare and a little goes a long way. What’s the twist you ask? Well, if you incorporate a sprinkling of marijuana seeds into the recipes you will not only enhance the flavour, you will improve the mood of your dinner party no end!
Houmous
Mix up a 400g can of chickpeas, lemon juice, a crushed garlic clove and 2 tablespoon of tahini paste. Whizz it all up in a blender with a little water to moisten and at the last minute add in some crushed marijuana seeds and stir through.
Baba Ganoush
Grill 2 large aubergines then peel and leave to cool. In a mortar dish, crush 2 cloves of garlic and some salt. Then, in a food processor, blend the aubergine and garlic along with lemon juice, 2 tablespoons of tahini, some yoghurt, cumin and pepper. Transfer to a serving dish and drizzle with olive oil, parsley and a sprinkling of crushed marijuana seeds.
Flatbread
This is so simple you barely need the recipe; but here it is. Normal traditional flatbread has only three ingredients: flour, water and salt. But our special recipe has a fourth – marijuana seeds.
In a large bowl, mix up 500g of white flour, 2 teaspoons of salt, a teaspoon of crushed marijuana seeds and 300ml of water (you can add a couple of teaspoons of olive oil too). Knead it all together thoroughly to make a soft dough, then divide into portions and roll out flat. Fry each portion in a shallow frying pan until browned on both sides – done!
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, 25 May 2010
Wednesday, 19 May 2010
Stuffing Marijuana Seeds Style
There’s nothing quite like a few balls of homemade stuffing to make your roast dinner complete on a Sunday. But do you get a little tired of the same sausage, sage and onion recipe week in week out? Why not add a few marijuana seeds and try a new style of stuffing that comes with a bit of a crunch?
Ingredients
2 sliced onions,
25g butter (or canabutter if you happen to have some made up)
1 apple, peeled and diced
800g Cumberland sausage meat
1 Handful of sage, finely chopped
140g breadcrumbs
1 Handful marijuana seeds
Method
Add the butter and sliced onion into a frying pan and heat for approx five minutes or until the onion is browned. Add the diced apple and briefly cook. Take the pan off the heat and leave to cool.
Once cooled, add the remaining ingredients and roll up your sleeves. Use your hands to knead the mixture together until the sage, marijuana seeds and breadcrumbs are well mixed into the sausage meat. Then roll the mixture into balls, place them on a roasting tray and pop them in the oven for 30-40 minutes.
Simple stuffing, marijuana seeds style!
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 sliced onions,
25g butter (or canabutter if you happen to have some made up)
1 apple, peeled and diced
800g Cumberland sausage meat
1 Handful of sage, finely chopped
140g breadcrumbs
1 Handful marijuana seeds
Method
Add the butter and sliced onion into a frying pan and heat for approx five minutes or until the onion is browned. Add the diced apple and briefly cook. Take the pan off the heat and leave to cool.
Once cooled, add the remaining ingredients and roll up your sleeves. Use your hands to knead the mixture together until the sage, marijuana seeds and breadcrumbs are well mixed into the sausage meat. Then roll the mixture into balls, place them on a roasting tray and pop them in the oven for 30-40 minutes.
Simple stuffing, marijuana seeds style!
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, 24 March 2010
Stoner Scones
With Alice in Wonderland hitting the big screens, I’ve been putting my marijuana seeds to use and creating some concoctions to serve at my very own Mad Hatters Tea-party. One recipe that’s bound to make you as mad as a hatter are these classic Stoner scones, one bite and you’ll be leaping from the walls like a mad march hare. Just pour us a cup of Peter Piper’s Marjuana Tea and we’ll have you singing Twinkle Twinkle Little Bat in no time.
Ingredients
225g Self raising flour
1 level teaspoon of baking soda.
A pinch of salt.
50g margarine.
25g caster sugar.
150ml milk.
A few big handfuls of dried mixed fruit.
1 packs of Smarties.
20g Cannabutter.
Method
Mix flour, salt, baking soda & margarine into a bowl.
Rub together until the mixture resembles breadcrumbs.
Add the Smarties and the mixed fruit.
Melt cannabutter into the milk and add to the mixture, along with sugar.
Knead the mixture together.
Roll out the dough on clean surface to about an inch thick.
Cut out the shapes with a pastry cutter.
Cook in oven at 230c 450f Gas mark 8 for just over 15 minutes
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
225g Self raising flour
1 level teaspoon of baking soda.
A pinch of salt.
50g margarine.
25g caster sugar.
150ml milk.
A few big handfuls of dried mixed fruit.
1 packs of Smarties.
20g Cannabutter.
Method
Mix flour, salt, baking soda & margarine into a bowl.
Rub together until the mixture resembles breadcrumbs.
Add the Smarties and the mixed fruit.
Melt cannabutter into the milk and add to the mixture, along with sugar.
Knead the mixture together.
Roll out the dough on clean surface to about an inch thick.
Cut out the shapes with a pastry cutter.
Cook in oven at 230c 450f Gas mark 8 for just over 15 minutes
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, 23 March 2010
Grandma's Herbal Remedy
They say that Granny knows best and if you’re looking for a good old fashioned remedy for treating a cold then it’s probably true. Just mix all these ingredients together, garnish with marijuana seeds and you’ll be feeling better in next to no time.
2 medium ginger roots (sliced)
½ medium lemon (sliced)
13 whole cloves
2 tablespoons chopped peppermint
4 sticks cinnamon
4 cups water
2 grams of kief
1 tablespoon of honey
Place all the ingredients except the kief and honey in a saucepan and bring to the boil. Reduce to simmer, then add kief and honey and simmer on low for 20 minutes. Strain the resulting mixture through a cheesecloth and drink one cup of this hot brew every two hours. Now there’s a way to cure a cold!
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.
2 medium ginger roots (sliced)
½ medium lemon (sliced)
13 whole cloves
2 tablespoons chopped peppermint
4 sticks cinnamon
4 cups water
2 grams of kief
1 tablespoon of honey
Place all the ingredients except the kief and honey in a saucepan and bring to the boil. Reduce to simmer, then add kief and honey and simmer on low for 20 minutes. Strain the resulting mixture through a cheesecloth and drink one cup of this hot brew every two hours. Now there’s a way to cure a cold!
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, 20 January 2010
Hare and Chocolate Sauce with Hare Meatballs and Petits Pois Français with a hint of White Widow
If you want to impress a certain someone or are having a dinner party with a difference, why not serve up this gourmet feast. Sprinkle with marijuana seeds to garnish and the mixture of white widow and game will ensure that your guests are as mad as a hare after enjoying the feast.
Ingredients:
For the hare meatballs
½ saddle hare
2 cloves garlic, crushed
pinch of grated nutmeg
2 tbsp olive oil
½ hare fillet or one large rabbit
For the sauce
1 glass red wine
bones from saddle of hare
2 mushrooms, sliced 2 white widow cloves
1 beef stock cube
30g/1oz butter
½ carrot, small diced
½ tsp cocoa powder
1 tbsp whisky
For the petit pois Français
2 shallots, peeled and diced
110g/4oz fresh peas
1 chicken stock cube
1 tbsp plain flour
1 tbsp butter, softened
85ml/3fl oz double cream
1 tbsp mint, chopped 1/8 of white widow bud
Method:
1. To make the hare meatballs, put the hare, garlic and nutmeg in a food processor and blend.
2. Shape into 5-6 smallish balls.
3. Pan fry the balls in the oil for 3-4 minutes until cooked through.
4. In the same pan, fry the hare fillet for 5-6 minutes until cooked through.
5. To make the sauce, simmer the red wine, hare bones, mushrooms,white wid cloves, stock cube and butter in a pan for 10-12 minutes, add the white widow bud.
6. Strain through a sieve and return the juice to the pan.
7. Add the carrot, cocoa powder and whisky and simmer for 2-3 minutes.
8. For the petit pois, place the shallots, peas and stock cube in a pan, cover with water and simmer for 2-3 minutes.
9. Blend the flour and butter together to make a paste.
10. Add the paste to the pan a bit at a time until slightly thickened.
11. Stir in the cream and mint and simmer for one minute.
12. Slice the fillet and serve with the meatballs in the sauce with the peas
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:
For the hare meatballs
½ saddle hare
2 cloves garlic, crushed
pinch of grated nutmeg
2 tbsp olive oil
½ hare fillet or one large rabbit
For the sauce
1 glass red wine
bones from saddle of hare
2 mushrooms, sliced 2 white widow cloves
1 beef stock cube
30g/1oz butter
½ carrot, small diced
½ tsp cocoa powder
1 tbsp whisky
For the petit pois Français
2 shallots, peeled and diced
110g/4oz fresh peas
1 chicken stock cube
1 tbsp plain flour
1 tbsp butter, softened
85ml/3fl oz double cream
1 tbsp mint, chopped 1/8 of white widow bud
Method:
1. To make the hare meatballs, put the hare, garlic and nutmeg in a food processor and blend.
2. Shape into 5-6 smallish balls.
3. Pan fry the balls in the oil for 3-4 minutes until cooked through.
4. In the same pan, fry the hare fillet for 5-6 minutes until cooked through.
5. To make the sauce, simmer the red wine, hare bones, mushrooms,white wid cloves, stock cube and butter in a pan for 10-12 minutes, add the white widow bud.
6. Strain through a sieve and return the juice to the pan.
7. Add the carrot, cocoa powder and whisky and simmer for 2-3 minutes.
8. For the petit pois, place the shallots, peas and stock cube in a pan, cover with water and simmer for 2-3 minutes.
9. Blend the flour and butter together to make a paste.
10. Add the paste to the pan a bit at a time until slightly thickened.
11. Stir in the cream and mint and simmer for one minute.
12. Slice the fillet and serve with the meatballs in the sauce with the peas
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 December 2009
Cannabutter Barbecue Rub
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!
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!
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.
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