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Shiva

Cooking with Ganja - a complete guide

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Hey everyone,

 

Thought this may be useful for those who enjoy cooking with ganja but may have never tried it. In this topic over the coming weeks/months, I'll be pasting useful detail split into the following categories:

 

1. Weights and measures

2. Oven temperatures

3. Introduction

4. Things you'll need to make these recipes

5. Basic prep

6. A guide to eating amounts

7. Recipes - Sweet things

8. Recipes - Drinks

9. Recipes - Savoury

10. Recipes - For the Vegan

11 Recipes - Microwave magic

12. Recipes - Dinner parties

 

I don't have any pictures to paste here I'm afraid but if anyone makes any of the recipes you will find here, then please add your pics! 

Edited by Shiva
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PART 1. WEIGHTS AND MEASURES

 

OUNCES AND GRAMS

1/32 ounce = .75 grams

1/16 ounce = 1.75 grams

1/8 ounce = 3.5 grams

1/4 ounce = 7 grams

1/2 ounce = 14 grams

1 oz = 28 grams

2 oz = 56 grams

3 oz = 85 grams

4 oz (1/4 lb) = 113 grams

5 oz = 142 grams

6 oz = 170 grams

7 oz = 198 grams

8 oz (1/2 lb) = 227 grams

16 oz (1 lb) = 450 grams

 

PINTS and MILLILITRES

1/4 pint = 142ml 

1/2 pint = 283ml 

3/4 pint = 425ml

1 pint = 567ml

1 1/2 pint = 851ml

1 3/4 pint = 992ml (approx 1 litre)

 

U.S. MEASURES

1lb Butter = 2 cups

1lb Flour = 4 cups

1lb Sugar = 2 cups

1lb Icing Sugar = 3 cups

8 oz rice = 1 cup

 

 

PART 2. OVEN TEMPERATURES

CELSIUS + FARENHEIGHT + GAS

 

VERY COLD

110°C = 225°F = 1/4

120°C = 250°F = 1/2 

 

COOL

140°C = 275°F = 1

150°C = 300°C = 2

 

MODERATE

160°C = 325°F = 3

180°C = 350°F = 4

 

MOD. HOT

190°C = 375°F = 5

200°C = 400°F = 6

 

HOT

220°C = 425°F = 7

230°C = 450°F = 8

 

VERY HOT

240°C = 325°F = 9

 

TERMS USED IN THIS TOPIC

Hash = plant resin in solid form

Buds - strongest part of female plant

Leaves - good for cooking with

Hash oil - highly potent think liquid

Bhag - leaves

Grass - in it's plant form

Ganja - general term for all of the above!

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3. INTRODUCTION

 

People have been growing, smoking and eating Ganja in all parts of the world for many, many years. Therefore, it is grown in different climates which is why we have so many different strains with a great variety of names.

 

Resin made form the plant is called cannabis, hashish, hash or pot. It comes in the forms of a light crumbly slate, or hard darker moroccan to soft, oily black.

 

It is well known that very small amounts of ganja can help with migraine, depression, glaucoma, nausea, also for those with PMT's and also as muscle relaxants. It can also aid sleep, relieve stress and help with eating problems. It is by no means the cure for all ills, however, it can offer natural relieve to some.

 

Freshly picked ganja is very acid in THC. This converts to non acid THC when cooked and will increase potency. However, over cooking will destroy the THC. Hash made from the best part, the buds and oils, is more concentrated and potent, and it's effect lasts longer. Potency, however, will depend very much on the type of ganja used so don't eat too much too quickly, as the effects of eating will certainly make you more stoned and for a lot longer than you would from smoking the same amount. An empty stomach will speed things up further. Be warned though, if you have plenty of food in the house it's almost guaranteed you will have major munchies! Once you start eating, it will bring your feet back to the ground a bit, especially if you have a full meal afterwards.

 

The buds of the female plant should be used more sparingly than the leaves. Hash (resin) will be a lot stronger too. The oils can be up to four times the strength of the hash they were made from.

 

Buds should be snipped off with a good pair of scissors and a food processor is quick to chop up those leaves to a fine powder with only a little grinding needed.

 

Most recipes contain some sort of fat or oil. If you combine your Ganja with butter you will have made 'Cannabutter' which can be used in your own favourite recipes. In India 'Cannabutter' is known as 'sacred ghee'. The 'ghee' being clarified butter meaning all impurities have been removed. This will keep longer if you don't have a fridge! Also, a lot of the recipes i'll be posting here can be frozen successfully. This way you can make larger amounts without having to worry about getting through it all in one night. Just freeze a load and defrost the amount you want!

 

Right.... onwards!

Edited by Shiva
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4. THINGS YOU WILL NEED

 

1. A pestle and mortar (or a bowl and bottle)

2. Cooking scales

3. A fine sieve

4. A large spoon

5. A small metal bowl (to heat hash in)

6. Cake tins

7. A baking tray

8. Grease proof paper

9. Food processor (if you have one)

10. Other odds and ends you're bound to have in your kitchen!

11. Not to forget - your stash!

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5. BASIC PREP

---------------------------------

 

CANNABUTTER

 

Ingredients:

1lb (450g) butter

1 oz (28g) good ganja or hash or 2 oz (57g) leaves

 

Method

Melt the butter slowly in a pan. Grind down your Ganja to a fine powder and sift out any stalks. Gently add to the melted butter and stir in well. It will turn dark green if you're using grass. Keep on a low heat for up to half hour without letting it burn whilst giving it plenty of stirring. Then pour through a fine strainer squeezing all the butter into a jug. You can use the mush in a drink or simply compost it. Pour your Cannabutter into jars and seal them tightly for storage in the fridge. If you cover the hardened butter with a little water, this will help it keep a little longer.

 

Ounce weights

Butter 16oz   8oz       4oz       2oz        1oz

Ganja 1oz     1/2oz    1/4oz    1/8oz     1/16oz

 

---------------------------------

 

SACRED GHEE

 

This will stop your butter from going rancid if you don't have a fridge. It will also have a nutty, butterscotch flavour (if that's what you fancy!) 

 

Heat 1lb of butter slowly. Bring it to the boil and remove the froth from the top and discard it. Carry on until it stops frothing. Your Ghee is now ready to add the Ganja using the same amounts as with Cannabutter (Above). If you're using hash, firstly heat it in a metal bowl over a low heat. When it is warmed through, it should crumble into a fine powder. hash will dissolve quicker than grass so stir it into the Ghee on low heat for about 15 mins, then strain and store as with Cannabutter.

 

---------------------------------

 

CANNABUTTER USING WATER

 

If your ganja is very acid in taste, this preparation will help overcome the bitterness.

 

Firstly, fill half of your pot with crushed Ganja and fill to 3/4 with water and melted butter or oil, using 1 part oil to 4 parts water. Boil gently for 30 minutes. Stir as much as you can and using a large spoon to remove any debris. Allow the mixture to cool and then place pot in the fridge or freezer if you have used oil. When the butter has hardened on the top it can be removed, used or stored.

 

---------------------------------

 

BHANG PASTE

 

This is also a useful way to prepare your Ganja leaves, especially if you need a light fat content for a recipe.

 

Ingredients

4oz (113g) ganja

10oz (300ml) water

 

Method

Place ganja in a pan of cold water and bring to the boil. Build for 5 mins, then strain and remove any stalk or seed, then squeeze out any remaining water. Then using a little milk, grind your ganja in a pestle and mortar to form a thick paste ready to use.

 

---------------------------------

 

COOKS BOOZE

 

Put 1/2 oz of good buds or 1oz of leaves into a mason or kilner jar and cover with rum or brandy, and leave to soak for 1 week. Then place the jar in a pan of shallow water, loosen the lit to allow the fumes to escape and heat gently for 30 mins. Strain the liquid while it is still hot. if you wish to add some hash, do it AFTER straining. Pour the liquid back into the jar, add 1/4 oz (7g) of good Ganja buds or 1/2 oz (14g) of leaves, replace the lid and leave for another week. Repeat the whole process another two times. Your liquid should now be dense with resin. Strain well and bottle in a clean wine bottle. Shake well before use!

 

---------------------------------

 

HERB BUTTER

 

First prepare your Cannabutter and allow it to cool. Then take your fresh herbs and chop finely.

 

Ingredients

For every 2oz of Cannabutter use:

1/2 tbs of chives

1/2 tbs of parsley

1/4 tsp of tarragon

1/2 tsp of wholegrain mustard

salt/pepper

 

Method

using a fork, blend the ingredients together and allow to stand and cool before use. If you like a garlic butter, add a crushed clove to your Cannabutter. It doesn't want to be too strong as it can be a bit overpowering with the flavour of Ganja.

 

---------------------------------

 

HASH OIL HONEY

 

Hash oil comes in different refinements from brown oil being its crudest to red, amber, honey and white oil being the best.

 

Method

Heat a tablespoon of Ghee or Butter for each gram of oil used. Then add to your oil and stir in well. Next add 1/2 a  cup of runny honey to each gram of oil used. Stir in over a low heat, pour into jars and allow to cool before putting the lids on. One teaspoon should be sufficient for one person. It is nice on toast or in a cup of hot water for that good morning cup of hash oil tea!

Edited by Shiva
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RECIPES - SWEET THINGS

 

1. MELLOW BROWNS

 

Ingredients

6ox (170g) butter

2tbs cocoa

6oz (170g) caster sugar

2 eggs

2oz (57g) plain flour

2oz (57g) chopped walnuts or pecan nuts

3oz (85g) mini marshmallows

3oz (85g) chocolate chips

1/8oz (3.5g) hash for 12 people or 1/4oz (7g) buds or 12 people or 1/2 oz (14g) ground leaves

 

If you are using your Cannabutter, use 2oz of Cannabutter and 4oz of plain butter.

 

Method

melt 2oz of the butter in a pan and add finely ground Ganja or crumbled Hash. Stir in well. Or simply melt 2oz of Cannabutter if you have made some. Add the cocoa and mix until smooth, set aside to cool. Cream together the remaining butter and sugar, beat in the eggs, add the cocoa mixture then fold in the walnuts and flour. Turn into a 7inch square greased baking tin and bake at 350°F or 180°C or gas mark 4 for 30 to 35 minutes. Remove from the oven, sprinkle the marshmallows and chocolate chips evenly on the top and a few crushed nuts if you have any left. Return to the oven for 2 to 3 mins and allow to cool before cutting and place on a wire rack.

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Great Stuff, Shiva! Now I need some Ghee.......lol........rw

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Great Stuff, Shiva! Now I need some Ghee.......lol........rw

 

 

This is a topic that will grow over the coming months... new recipes etc!

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RECIPES - SWEET THINGS

 

2. TRUFFLES

 

Ingredients

1oz (28g) butter

1.5 fluid oz (28ml) of rum

4oz (113g) chocolate

4oz (113g) icing sugar

1oz (28g) cocoa or vermicelli

1/8 oz (3.5g) hash or 1/4 oz (7g) good buds or 1/2 to 1oz leaves

 

Method

Melt the chocolate slowly in a bowl over a saucepan 1/4 full of water or use a melting pan if you have one. In a separate saucepan, melt the butter and add ground ganja or crumbled hash (or melt down your ready made canna butter). Then add rum and stir in. Next add the melted chocolate, stir in well and remove fro the heat. Sift in the icing sugar and combine with a spoon until the mixture falls away from the sides of your pan. Instead of using rum, you can also use whiskey, chocolate liquor or southern comfort. The list is endless so why not try using your favourite tipple? :)

 

 

3. SUMMER ICE CREAM

 

BUTTERSCOTCH FLAVOUR - hash is better in this recipe. The ice cream will have a better colour and nicer flavour. 

 

Makes 20-25 servings

 

Ingredients

2 tbs of butter

1 pint thin cream

3oz (85g) sugar

pinch of salt

3oz (85g) bhang paste or 1/4oz (7g) hash finely crumbled

 

Method

Heat your cream slowly to near scalding. Heat the butter and sugar and salt adding your bhang or hash. Then add cream. Leave to cool then place in freezer in a suitable plastic tub. After 2 hours take out, beat well and put back for 1 hour. It is now ready for eating!

 

 

4. GANJA SPONGE CAKE

 

An easy sponge for 8-10 people

 

Ingredients

6oz (170g) plain flour

6oz (170g) margarine

6oz (170g) sugar

3 eggs

3tsp baking powder

a drop of milk

1/8 (3.5g) oz hash or 1/4 oz (7g) good buds or 1/2 oz (14g) leaves

 

Method

​Put the lot into processor and switch on for two minutes! Or put it all into a bowl and beat like mad. Then pour into 7 inch greased tin and bake for 25-30 minutes at 180°C/350°F/gas 4. Remove, allow to cool then turn out onto a wire rack.

 

You can also use the mixture to fill little paper cake cases for 24 to 30 individual cakes. If you don't have either of these, then clean out two opened tin cans, grease well, line with greaseproof paper , sticking ou about 1 inch and be careful not to cut yourself! Divide the mixture, fill just over half way and bake.

 

You can add 1oz of cocoa and use only 5oz of flour for chocolate sponge cake. Or you can use some grated lemon rind or juice of a lemon instead of milk for a lovely lemon sponge. Or add a teaspoon of hot water and add instead of milk. Cover in cream or butter cream:

 

4oz (113g) butter

7oz (198g) icing sugar

1-2 tbs of hot water

 

Beat until light and creamy and cover cake.

Edited by Shiva
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RECIPES - SWEET THINGS

 

5. PEANUT BUTTER COOKIES

 

Ingredients

4oz (113g) butter

4oz (113g) peanut butter

1/2 (half) tsp grated lemon rind

3oz (85g) white sugar

3oz (85g) brown sugar

5oz (142g) plain flour

1tsp bicarbonate of soda

pinch of salt

1/2oz (14g) ground leaves or 1/4oz (7g) good buds or 1/8 (3.5g) hash

 

Method

If using your read made canna butter, use 1oz to 3oz plain butter. Cream together butter, lemon rind, ganja, peanut butter, sugar (brown and white). Then sift in flour, soda, salt, fold into a mixture and then roll into small balls. Dust your hands with flour or they will stick to you! Place on a greased oven sheet and press down with the back of a fork. Bake for 15 mins on the middle shelf at 1bout 180°C/350°F/gas 4. Allow to cool for a few minutes before removing and placing on a wire rack. Try to leave to cool before eating - that's the hardest part!

Edited by Shiva
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Great write-up brother, you can tell you really took your time. I've been thinking about cooking with cannabis when I get some trim. Keep it up and thanks!

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Great write-up brother, you can tell you really took your time. I've been thinking about cooking with cannabis when I get some trim. Keep it up and thanks!

 

Have got more to add to this, just not had time with Christmas and all! Will be adding more soon!

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RECIPES - SWEET THINGS

 

6. CHOCOLATE MUNCHY CAKE

 

Ingredients

2tbs fresh double cream

4oz (113g) plain chocolate

4oz (113g) butter

1/2 (half) egg

4oz (113g) digestive biscuits (lightly crushed)

1oz (28g) glace cherries (washed, chopped)

2oz (57g) flaked almonds

1/8 (3.5g) hash or 1/4oz (7g) good buds or

1/2oz (14g) ground leaves

 

Method

Grease a loose based 7 inch flan tin or ring. Melt chocolate in a bowl over a pan a quarter full of not quite boiling water. Melt the butter and add Ganja, or melt 1oz of Cannabutter with 3oz of plain butter. Add the cream and mix well. Allow to cool Beat the egg lightly and stir into cream mix with almonds and cherries. Smooth off and chill for 1 hour before eating.

 

 

 

7. CHOCOLATE ORANGE TRUFFLES

 

Ingredients

4oz (113g) plain chocolate

2oz (56g) butter

2 egg yolks

grated zest of half an orange

1tbs of orange juice or rum

3oz (85g) ground almonds

2oz (57g) grated chocolate

1oz (28g) cocoa

1/8 (3.5g) hash (finely crumbled) or 1/4oz (7g) good buds or

1/2oz (14g) ground leaves

 

Method

Melt chocolate in a bowl over a pan a quarter full of not quite boiling water. Melt the butter and add Ganja, or melt 1oz of Cannabutter with 1oz of plain butter. Remove from the heat, add egg yolks, orange zest, orange juice or rum and almonds. Add the grated chocolate to form a thick paste and leave to go cold. Roll into balls, dust in cocoa and serve.

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Got to try these when I get enough trim, great recipes brother

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Gonna process some kief, then de-carb and mix w/coconut oil. Then use oil in following recipe:

Ingredients
  • 4 egg whites
  • ⅓ cup maple syrup or honey
  • dash of salt
  • 2 teaspoons vanilla extract
  • 2 cups coconut flakes
  • 1 tablespoon coconut oil or butter
  • Optional: 1 tablespoon of Maca Powder
Instructions
  1. Whisk the egg whites with a dash (1/4 tsp) salt until stiff.
  2. Add honey, vanilla, coconut, melted coconut oil and Maca (if using).
  3. Carefully fold into egg whites.
  4. Let the mixture rest in the fridge for 30 minutes so that the coconut can soak up the mixture.
  5. Preheat the oven to 350 degrees
  6. Gently spoon in 1 tablespoon scoops on to parchment paper lined baking sheet.
  7. Bake for 8-12 minutes until just starting to brown.

Only issue is, I need to somehow increase the amount of oil as 1 tbsp doesn't seem like enough...or perhaps I could make the oil really strong.

Hmmm

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