They come out fairly soft, rather than crunchy, and the golden syrup seems to sink to the middle and bottom which makes them slightly chewy in the middle
Biryani is a mild, highly aromatic and richly flavored dish which originated in central Asia. It consists of saffron rice, cooked together with fish, chicken, lamb or vegetables, in a spiced ghee with sultanas and almonds. Biryani is ideal for combining with cannabis because it is traditionally served in small quantities and because the spices […]
Cannabis is often added to alcohol to make a quick and effective drink that will keep. However, we suggest consuming this red wine concoction on the night of making, and of course sharing it. This simple recipe serves 6-9 people and is an easy way to rid yourself of any trimmed leaves you may otherwise […]
Majoon is an Arabic word for cannabis confections. There are many variations of this recipe, depending largely on regional differences. However, they all contain oil or fat of some sort and special care should always be taken to avoid overcooking and burning. In Arabic medicine they are often considered aphrodisiacs.
Heat the ghee or butter in a small pan then add the honey and oil and stir well over low heat for 5 minutes. Once adequately mixed, pour the hash oil honey into jars and allow to cool before sealing
Ghee, also known as clarified butter in anglophone countries, is made by simmering unsalted butter in a cooking vessel until all water has boiled off and the milk solids, or protein, have settled to the bottom and a scum has floated on top. After removing the scum the cooked and clarified butter is then spooned off or tipped out carefully […]
My pot tea recipe, based loosely on the traditional Indian beverage “Bhang.” It’s NOT bhang, but its easier to make and freakishly incredible.
Every cannabis cook should start with Cannabutter. Besides, you can use it with everything! Cannbutter and jelly sandwiches anyone?