Savoury and Tasty - Serves four people
Some vegetables of choice for roasting
1 large red onion (chopped large)
1 fresh pepper sliced in quarters
Hand full of baby tomatoes
Some asparagras tips
Ground black pepper
227g Soft goat’s cheese
28g Fresh herb Basil (picked)
One 375g pack of puff pastry
Good splash and drizzle of hemp or olive oil
4 tbsp of tomato or roasted pepper pasta sauce
3.5g ground small leaves mixed with 3.5gground dried weed buds
Pop the oven on to 200c gas 6
Defrost the puff pastry and rollout on a floured flat surface, Lay out onto a mettle or silicon sheet. Then using the back of a knife score a 1.5 cm frame all around the inside edge. Then prick all over the middle with a fork,Oh,Ouch!
Grind your dried weed and put through a sieve to get a nice fine mixture of bud and leaf. Add the weed to a pasta or roasted pepper sauce stirring in well then spread over the base leaving the outer edge free to puff up nicely.
Sprinkle with your prepared veg after a wash and sprinkle over with a little sea salt and a good drizzle of hemp or olive oil try and get some on each vegetable. Then dot over with goat’s cheese and basil leaves and scatter with some black pepper.
Ready for a hot oven.20-25 minutes.
Eat with some lovely fresh green salad and Maple syrup salad dressing.
This is so tasty you would never guess weed has been used.
One slice each to start with then give it some time as it can take about half an hour or even more sometimes before you realise its creative effects. And if you don’t like being that stoned just lie down and sleep it off.
Enjoy and keep safe
Originally Published in Weed World Magazine Issue 98