Grilled Cannabis Vegetables

Grilled Cannabis Vegetables

Ingredients:

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 2 teaspoons snipped fresh rosemary
  • 2 tablespoons snipped fresh basil
  • 4 cups mixed vegetables
  • 1 ½ cups of high quality cannabis

Instructions:

Preheat the oven to 200°C and combine cannabis flowers, olive oil, garlic, rosemary or basil, and salt in a medium mixing bowl. Add the vegetables to the oil mixture and toss to coat. You should now spoon the vegetable mix onto a 24 x 12 inch piece of heavy foil and bring opposite edges of foil together. Make sure to seal tightly with a double fold. Thereafter, fold in remaining ends to completely enclose all vegetables to leave a small space for steam to build and cook cannabis. For around 20 minutes, place the foil parcel in the oven to cook marijuana and soften the vegetables. Now turn the packet halfway through so that the vegetables can cook through. The last step is all about seasoning vegetables to taste with fresh ground pepper and making 4 side-dish servings.

Weed Omelette

Weed Omelette

Ingredients:

  • 50 gram weed butter
  • 2 or 3 eggs
  • 1 medium onion, sliced
  • Salt
  • Cheese
  • Milk
  • Red Pepper/Capsicum, sliced and diced

Instructions:

Crack the eggs and add yoke and white for all eggs in a jug. Now, add a pinch of salt and pepper along with a drop of milk and whisk until it is nice and smooth. Now, add around 50 gram of bud butter and cream it along with grated cheese and add all to milk. You should whisk again until you notice a creamy paste appearance. Thereafter, add a drop of oil to the frying pan and turn heat on low flame, let the pan heat up. Fry onions and pepper for five minutes and add the paste and allow it to cook. Flip the omelette or grill for a few minutes, serve the weed omelette with a slice of toast.

Beef Skunk Vegetable Soup

Beef Skunk Vegetable Soup

Ingredients:

  • 1 tablespoon olive oil
  • 25 gram rump steak, chopped finely
  • ¼ chopped onion
  • ½ pint beef stock
  • 30 ml red wine
  • Handful of fresh mixed herbs
  • Marijuana chopped

Instructions:

In a large saucepan, heat olive oil and add beef & chopped onions and let it fry until browned. Now, add wine and stir well so that beef juice can be collected. Thereafter, pour in stock and drop in broccoli and bring the soup to boil and simmer for 10 to 15 minutes. Once done, drop in the fresh herbs and sprinkle on Marijuana and serve.

Lemon Space Cake

Lemon Space Cake

Ingredients:

  • 200 gram plain flour
  • 3.5-5 gram Weed or Cannabis (ground)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 75 gram cannabis butter
  • 125 ml milk
  • 1 teaspoon lemon zest
  • 60 gram chopped walnuts
  • 300 gram caster sugar
  • 2 eggs
  • 1 lemon, juiced

Instructions:

The first thing you need to do is to whish flour, salt, and baking powder together. After this, cream butter, 200 gram sugar, and eggs together in a large bowl until light and fluffy. Now, sprinkle the ground hash and mix. Once done, stir in grated lemon zest and buts and then pour the mixture into greased and floured 23 x 13 cm loaf tin. Bake at 180°C for 60 minutes and then allow the space cakes to cool in the tin for around 5 minutes. Now, mix together 100 gram sugar and juice of one lemon for making a glaze. Remove from the tin and pour glaze over warm bread.

Chocolate Hash Cake

Chocolate Hash Cake

Ingredients:

  • 225 gram dark chocolate
  • 225 gram cannabis butter
  • 345 gram caster sugar, plus an extra pinch
  • 6 eggs, separated into yolks and whites
  • 145 gram soft white breadcrumbs
  • 30 gram plain flour
  • 4 teaspoon vanilla essence
  • 120 gram ground almonds

Icing:

  • 85 gram cocoa powder
  • 225 gram icing sugar
  • 130 gram cannabis butter
  • 6 tablespoon water
  • 170 gram caster sugar

Instructions:

Preheat the oven to 160°C and grease & line a 24-cm round cake tin. Melt the chocolate in a double boiler for the space cake or in a bowl placed over a pan of boiling water. Thereafter, you need to cream the cannabis butter with 345 gram sugar, until pale and softened. In a different bowl, whip the egg whites with a pinch of sugar until it gets stiff but not dry. Now, fold into the cake mixture and pour into the prepared cake tin. You now need to bake it for an hour until it gets firm.

For icing purposes, you need to sieve the cocoa and icing sugar into a bowl. After this, warm the cannabis butter, water, and sugar in a microwave or double boiler and simmer until the sugar has dissolved. Add the liquid to the dry mix and combine until it gets thick. The last step is all about spreading the icing over the cooled hash cake.

Classic Space Cake

Classic Space Cake

Ingredients:

  • 200 grams of baking flour
  • 200 CL. of milk
  • 2 eggs
  • 8 grams of good (light) hash
  • 180 grams of sugar
  • 180 grams of butter

Instructions:

In the microwave oven ((200°C), put the butter for about 20 seconds until it appears as a fat paste. Now, mix the hash with 4/5th of the butter. For best results, heat up the hash with a lighter and crumble in butter. Grease the cake tin with the remaining butter so the cake can easily get out when it is done. It is now time for you to mix the butter and hash with flour, eggs, sugar, and milk. Keep on mixing it for 3-6 minutes until it is nice and smooth. If the mix appears dry, add a little milk and if the mix appears liquid, add some flour. Now you need to put the cake in the oven (200°C) for about 25 minutes. Open the oven when the cake is done. Leave it outside the oven for approximately 30 minutes so that it can cool down before getting it out of its tin. The last step is all about slicing the space cake and enjoying it.

Pot Fudge

Pot Fudge

Ingredients:

  • 2 ½ cups Sugar
  • ½ cup CannaButter
  • 2or 3cups of evaporated milk
  • 7 oz marshmallow crème or 1 bag of marshmallows
  • ¾ cup Chopped walnuts
  • 1 teaspoon Vanilla
  • 2 cups Semi-sweet chocolate chips

Instructions:

Line 9-inch square or 13 x 9 inch pan with foil and CannaButter it so that the cake can be easily removed once set. Combine sugar, margarine, and evaporated milk in a large saucepan and bring it to a boil over medium flame and keep stirring constantly. Boil it for five minutes and then remove from heat. It is now time to add marshmallow crème and chocolate chips and blend until smooth. Once done, stir in vanilla and walnuts and pour into buttered and foil-lined pan. Thereafter, cool to room temperature and score fudge into 36-48 squares. Keep it in the refrigerator until firm and remove the fudge from pan by lifting foil and slice into squares of approximately 1 inch.

Weed Cheesecake

Weed Cheesecake

Ingredients:

  • Two packs of 8 oz Cream Cheese
  • 1 egg
  • 2 teaspoons Vanilla
  • 3 tablespoons sugar
  • 1 Pie Crust
  • ½ Cup of CannaButter
  • 1 cup Sour Cream

Instructions:

Pre-heat the oven to 350F and mix two packs of cream cheese, 1 teaspoon vanilla. and 1 egg together. Now, add 2 tablespoons sugar and ¼ cup CannaButter and mix until smooth. After this, pour into the crust and oven bake for about 20 minutes. While it is in the oven, you need to mix 1 cup sour cream, 1 tablespoon vanilla, 1 tablespoon sugar, and ¼ CannaButter together until creamy. As soon as you are done with first part of the baking process, allow it to cool for approximately 10 minutes and add freshly made topping and place back in the oven for 10 minutes. The last step is all about allowing it to cool and then top with chocolate sprinkles and caramel.

Barbados Banana Ice-Cream

Barbados Banana Ice-Cream

If you are looking for the best and most diverse selection of marijuana recipes online, you have arrived at the right place. Whether you are a seasoned or a first-time cannabis chef, there is a marijuana recipe for you.

Ingredients (for serving six):

  • 25 gram butter
  • 18FL Oz Single Cream
  • 1/4 Ounce Crumbled hash
  • 75 gram sugar
  • Pinch salt
  • 3 overripe Bananas
  • 3 Tablespoons Rum
  • 5 Tablespoons Honey

Instructions:

In a saucepan, take the cream and heat until nearly boiling. In another saucepan, melt the butter with salt and sugar. Heat the hash with a flame and crumble it into the melted butter and keep stirring all the time. Once done, whisk the cream and butter. You now need to peel bananas and mash them up. Thereafter, add cream, honey, and rum and you may add chocolate chips or smashed up cookies. Beat it to mix and pour it into a covered chilled plastic container. Now, let is freeze for a few hours. Pout into a mixing bowl and whisk until it turns smooth once it is partially set. Now, return the mixture to the container, cover, and freeze until firm.