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.
Showing posts with label cannabis seeds. Show all posts
Showing posts with label cannabis seeds. Show all posts
Wednesday, 19 May 2010
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.
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.
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, 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!
Friday, 16 January 2009
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.
Tuesday, 23 December 2008
Hashish Fudge
Apparently, the Moroccans (a people famed for their spectacular hash production) use this to ward off colds in the winter. I can only imagine that after a few pieces of this, something as minor as a cold really would't worry you!
Ingredients:
1 teaspoon black peppercorns
1 whole nutmeg
4 sticks of cinnamon
1 teaspoon coriander
Handful of dates, figs, almonds and peanuts
1 cup of sugar
50g cannabutter
Preparation:
Grind the first four ingredients together in a mortar and pestle. Chop the dates, figs, almonds and peanuts together and dust them with the spices. Dissolve the sugar into the cannabutter, then roll all of the ingredients togther into small balls. Serve and enjoy!
Ingredients:
1 teaspoon black peppercorns
1 whole nutmeg
4 sticks of cinnamon
1 teaspoon coriander
Handful of dates, figs, almonds and peanuts
1 cup of sugar
50g cannabutter
Preparation:
Grind the first four ingredients together in a mortar and pestle. Chop the dates, figs, almonds and peanuts together and dust them with the spices. Dissolve the sugar into the cannabutter, then roll all of the ingredients togther into small balls. Serve and enjoy!
Sunday, 21 December 2008
Cooking with Cannabis Seeds
There are plenty of recipes for cooking with cannabis, but I've only recently come across a series of recipes for cooking with cannabis seeds! This selection courtesy of http://www.schmoo.co.uk/thclub/recipes.htm...
Cooking with Cannabis Seeds
Cooking with Cannabis Seeds
Before use soak the seeds for at least 4 hours or over night - they become more nutritious, more digestible and more delicious. Important: Do not over heat over 80F as this destroys the nutritional quality of the seed oil.
Cannabis Paste: After soaking add any other seeds you wish plus other herbs to taste such as cumin, coriander and grind into a paste in a pestle & mortar or coffee grinder or similar device. You can also use this to add (at the end of cooking) to soups and other dishes.
Cannabis Milk: Use the cannabis paste made as above or seeds just on their own, to whisk in a blender with mineral water. Add fruits and more butter and blend more for smoothie of perfection. Use the remaining pulp in your cannabis paste making or just add (at the end of cooking so as not to over heat) to dishes for extra creamy flavor.
Red Lentil, Chickpea and Sprouted Hemp Seed Falafel.
Ingredients:
2 Cups Red Lentils.
3 Cups Chickpeas - soaked over night
1 Cup of soaked cannabis seeds
1 Medium Onion - chopped
2 Cloves Garlic - chopped
1 tsp. Ground Cumin
1 tsp. Ground Coriander
1 cup of Rolled Oats
1 Pint of Vegetable Stock
Olive Oil, Sea Salt & Ground Pepper (to taste)
Cooking Instructions:
Boil the chickpeas in fresh water until tender. Leave to stand to one side. Fry the onions and garlic without color adding the cumin and coriander and mix well. Add the washed red lentils and vegetable stock to just cover the lentils, simmer gently for about 15 minutes until all the stock is absorbed and the lentils are tender. In a blender, puree the strained chickpeas and add to the red lentils, season to taste, mix in the oats and cannabis seed. Leave to stand for 20 minutes in a cool place to absorb the moisture and the mix becomes workable to form small patties. Dip in Oats and shallow fry until golden brown. Serve in pitta bread with salad, and vegan mayonnaise.
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