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.
Wednesday, 24 March 2010
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.
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