. Recipe .
So I've finally gotten an oven. =) Table top one, but it'll have to do.
And I realise that I really enjoy baking (my neighbours also apparently enjoy me baking too...I wonder why.....)! I can't wait to go home now because making do with minimal equipment and a temperamental oven while baking is not as fun as messing around with all that crap Mummy has at home. Although, I keep telling myself that mixing by hand would at least be burning off some of the calories I'll no doubt be ingesting at the speed of an inhalation later.
Oh wow what a ramble.
What I was going to say was that obviously, while enjoying baking, I'd have to have recipes to bake. So I found this website (as shown in my last post) (one of many anyway..I get a bit obsessive with googling) and it has a recipe for loove which I've been kind enough to share.
Moroccan Majoun
Cannabis is mixed with dried fruits, nuts, and spices to make the Moroccan candy called majoun, love potion in Arabic. Marijuana is considered an essential herb in Jamaica’s Rastafarian cooking. Cannabis seeds may be toasted and used as a condiment, ground and brewed as a coffee substitute, made into cakes, or fried. In Japan, the seeds, called asanomi, are one of the ingredients in the spice mixture Shichimi Togarashi.
- Remove stems and seeds from marijuana tops, then dry and crumble the leaves. In a dry skillet, toast the leaves over very low heat until the aromas are released.
- Mix the leaves with raisins, walnuts, nutmeg, anise, ginger, honey, and water, adding more water if the mixture is too dry and crumbly.
- Simmer together until the mixture is soft and thick. Mash by hand or transfer to a food processor and blend, using several short pulses.
- Stir in butter, spoon into a jar, and refrigerate for storage. Spread on crackers or plain cookies, or use as a filling for stuffed cookies. Majoun will keep for 2 to 3 months refrigerated.
No comments:
Post a Comment