A simple recipe on how to make cannabis gummies at home. Recipe has been tested and works great.

The proper way of making Cannabis Gummy Bears

tbsp cannabis tincture

strawberries

water

lemon juice

tbsp honey ⅓

gelatin ((Agar is also an option))

Blend 1 cup of strawberries with the water till smooth.

Strain through a sieve into a pot.

On medium heat add the lemon juice and honey and take off the heat.

While off the heat but still hot, add your cannabis tincture and gelatin and stir well.

Divide the mixture in a gummy bear silicone matt, and refrigerate or blast-chill in freeze for at least an hour till gelatin is set.

https://www.youtube.com/watch?v=CYgcbX6HUP4

This cannabis gummy bear recipe is easy to make at home. You can easily make them either with CBD or a THC extraction. The choice is yours.

Cannabis gummies recipe! This recipe is super easy to make at home

Featuring a truly authentic speakeasy atmosphere (the doorman asks for a password upon arrival) and inventive takes on classic tipples, San Francisco’s Bourbon &amp; Branch has become legendary in the cocktail community. This Old-Fashioned variation, concocted by Erick Castro, employs the smoky sippability of añejo tequila and agave nectar to create a compelling, provocative drink for those more thoughtful trips south of the border.

The Agave Cocktail

oz El Jimador anejo tequila

.5 oz agave nectar

Angostura bitters

cinnamon

Combine all ingredients except cinnamon in an Old-Fashioned glass.

Add a large chunk of ice and stir until chilled.

farine, sucre en poudre, beurre, lait, levure chimique, orange, oeuf, thé, grand-marnier

Savarin à l'orange et au grand marnier

120 g de farine

g de sucre en poudre

g de beurre

c.à.s de lait

c.à.s de levure chimique

oranges

oeufs

cl de thé léger

c.à.s de grand-marnier (ou cointreau)

Préchauffer le four à 200°C (thermostat 6-7).

Séparer les blancs des jaunes et battre les blancs en neige.

Verser les jaunes dans un plat, ajouter 150 g de sucre et la pincée de sel et mélanger jusq'au blanchiment.

Faire chauffer le lait avec le beurre et rajouter au mélange.

Ajouter la farine progressivement ainsi que le levure.

Incorporer délicatement les blancs en neige an tournant de bas en haut.

Beurrer un moule à baba et y verser le mélange, mettre au four pour 25 minutes.

Pendant ce temps prélever le zeste d'une orange, presser les 3 oranges et mettre le jus dans un casserole avec le thé, le reste du sucre et le zeste.

Porter à ébullition en remuant puis rajouter le grand marnier (hord du feu).

Démouler le baba et verser le sirop dessus (encore chaud).

pomme, raisins secs, sucre, pignons, sucre glace, blette, oeuf, farine, sucre, sel, sucre vanillé, levure chimique, eau, thé

Tourte de blettes sucrée

pomme reinette (ou autre) hachée grossièrement

grosse poignée de raisins

c.à.s de sucre

poignée de pignons (légèrement grillés à sec si possible)

sucre glace

kg de blette bouillies, très essorées et hachées au couteau

oeuf

350 g de farine

pincée de sel

sachet de sucre vanillé

paquet de levure chimique

eau tiède

tasse de thé d'huile d'arachide

La veille, mettre les raisins à tremper dans le rhum et préparer la pâte... Mélanger la farine, le sel, les sucres et la levure. Ajouter l'huile (on peut remplacer de moitié par de la margarine). Quand la farine a bien absorbé la matière grasse, mouiller avec l'eau tiédie, afin que la pâte devienne souple.

Rouler en boule, envelopper dans du film alimentaire et entreposer au frais 12 à 24h si possible.

Préparer la farce : mélanger intimement tous les ingrédients.

Foncer le plat à tarte des 2/3 de la pâte, disposer la farce et recouvrir de la 2ème abaisse. Piquer à la fourchette.

Enfourner à thermostat 6/7 (180 à 200°C) pendant 30 à 40 mn. La tarte doit rester très pâle et pas trop cuite, pour garder sa souplesse.

Saupoudrer de sucre glace au sortir du four.

A présenter découpée en petits losanges (la valeur de 2 à 3 bouchées).

Green tomato relish

kgs Green tomatoes, chopped (Main)

kg Onions, chopped

Salt

½ kgs Sugar

tsp Allspice, ground

tsp Ground black pepper

Malt vinegar, use enough to almost cover vegetables

Tbsp Ground turmeric

g mustard

Tbsp Cornflour

Cayenne pepper

Mix chopped vegetables with salt and leave overnight in fridge, or for at least 8 hours.

Drain off brine. Put vegetables, sugar, allspice and pepper in saucepan. Pour in enough vinegar to almost cover. Boil for 30 minutes.

Mix turmeric, mustard, cornflour and cayenne pepper to a paste with a little water and stir into mixture to thicken. Boil another 5 minutes. Bottle in hot sterilised jars.

Lemonade by the Pitcher!

½ cups freshly squeezed lemon juice (approximately 12 lemons)

Splenda® Granulated Sweetener

In a pitcher, combine all ingredients and stir to combine.

市販のルウでつくる定番のカレー。火の通りにくいにんじんは少し薄めに切って。すりおろして加える香味野菜が味を深めます。

THE 定番カレー

・じゃがいも 2コ

・にんじん 1/2本

・たまねぎ 1/4コ

・しょうが 1/2かけ

・にんにく 1/2かけ

・カレールウ 2人分

・サラダ油 大さじ1

・塩 少々

・こしょう 少々

・ご飯 適量

豚肉は5～6cm幅に切る。じゃがいもは皮をむき、2cm幅の輪切りにしてから半月形に切る。にんじんはよく洗い、皮つきのまま1cm幅の輪切りにしてから半月形に切る。【A】のたまねぎ、しょうが、にんにくはすりおろす。カレールウはペーパータオルを敷いたまな板にのせ、包丁で粗く刻む。

鍋にサラダ油を入れて中火で熱し、じゃがいもを炒める。油が回ったら、にんじんを加えて約2分間炒め合わせる。豚肉を加えて全体に混ぜ、水カップ2を注ぐ。煮立ったらアクを除き、ふたをして弱火で約10分間煮る。

いったん火を止め、【A】を汁けをきらずに入れ、カレールウも加える。中火にかけ、時々混ぜながら5～6分間煮て、塩、こしょうで味を調える。器にご飯を盛ってカレーをかける。

'The Pot' pork and puha with steamed vegetables

kgs Pork bones (Main)

tsp Salt, for the pot

Bay leaves, (optional)

kg Puha, remove flowers, tarnished leaves, long stalks and rinse (Main)

Carrots, sliced

¼ Pumpkin, sliced

Kumara,

Potatoes, use small or gourmet potatoes

Put the pork bones and bay leaves in a large pot and drown them in cold water. Add the salt and bring to the boil with pot lid off.

Still with pot lid off, simmer very gently for an hour or so until the meat is falling off the bone.

Add puha to the pot. With pot lid on, simmer very gently for about 5-8 minutes. Turn element off, and allow puha to steam in the pot with the lid on for 5-10 minutes.

Before serving, gently turn puha over in the stock of the pot.

In another pot, steam or gently boil the vegetables with a teaspoon of salt until soft.

To serve, plate up and finish off by pouring a little of the stock water over the dish. Season to taste.

This really is the ultimate chocolate mud cake. This high-rise mud cake is ridiculously dense, rich and fudgy. A silky chocolate ganache topping makes this cake the perfect chocolate indulgence.

The Ultimate Chocolate Mud Cake

(63 mL) thickened (pouring) cream

¼ cup (63 mL) milk

200 g (8 oz) dark chocolate block, finely chopped

200 g (8 oz) dark chocolate block, roughly chopped

(240 g) caster sugar / superfine sugar

(220 g) brown sugar, packed

coffee

½ cups (375 mL) milk

eggs (approx. 55 g / 2 oz each)

vanilla

½ cups (225 g) plain / all-purpose flour

½ cup (50 g) unsweetened cocoa powder

(16 g) baking powder

(5 g) salt

Preheat the oven to 150°C / 300°F (fan/convection)...

Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.

Place chopped butter and chocolate in a large...

Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.

Add sugars and instant coffee granules. Stir well....

Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.

Sift over flour, cocoa powder, baking powder and...

Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.

Pour into the prepared tin. Bake for 80-90...

Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a  skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.

Allow to cool for 20 minutes in the...

Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.

Stir together milk and cream in a small...

Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).

Place the finely chopped chocolate in a separate...

Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.

Using a large serrated bread knife, level out...

Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.

Slice up and enjoy! I find that this...

Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

bingingwithbabish's Egg Custard Tarts inspired by Avatar the Last Airbender: Avatar: The Last Airbender is rife with delicious-sounding foods that y'all have requested - puffin-seal sausages, fire flakes, sizzle crisps, smoked sea slug - but none sound quite so accomplishable as Aang's favorite food, egg custard tarts.  Today we're taking a crack at both the show-accurate version, as well as its origin, the Portuguese pasteis de nata!

Egg Custard Tarts inspired by Avatar the Last Airbender

For the Avatar the Last Airbender version (Hong Kong):

225 g all purpose flour

g sugar

unsalted butter

eggs

g white sugar

vanilla powder

milk

For the Portugese version:

g all purpose flour

g kosher salt

lemon peel

vanilla powder vanilla

For the Avatar the Last Airbender version

Add all-purpose flour and powdered sugar along with unsalted butter to a food processor. Pulse together until the mixture resembles wet sand.

- 225 g all purpose flour
- 50 g powdered sugar
- 9 tbsp unsalted butter


Once all 3 ingredients are mixed, add large beaten egg into the processor. Pulse until the mixture forms a soft ball of dough. Wrap in plastic wrap and refrigerate for about half an hour or until ready to use.

- 1 large eggs


Combine hot tap water with superfine sugar and vanilla powder. Whisk until all of the ingredients are mixed together.

- 150 ml hot water
- 75 g white sugar
- ½ tsp vanilla powder or 1/2 tsp vanilla extract


Add large beaten eggs to evaporated milk. Next add the water, sugar and vanilla powder mixture, whisking together in a regular size bowl.

- 85 ml evaporated milk
- 2 large eggs


Strain the mixture through a fine mesh sieve into a pour-friendly container for easy tart filling.

On a well-floured surface and with a well-floured rolling pin, roll the dough to a thickness of 6ml, followed by cutting into rounds slightly larger than the cupcake tin you’ll be using.

Begin lining the cupcake tin with the pastry rounds. Gently press the pastry down into the cup and press up against the sides. Don’t be afraid to roll out the rounds a little bit thinner if you think it’s necessary. You just want a whisp of crust showing above the tin.

Before adding the custard, remove any remaining foam from the egg mixture. Next, pour the mixture into each tart shell - filling  ¾ of the way full. Place on a rimmed baking sheet (to prevent spilling) and bake in a 400°F oven for 10 minutes. Then, lower the heat to 350°F and bake for another 15 minutes, until the pastry is golden brown and the filling is set.&nbsp;

Once cool, pop the tarts out of the mold and serve them while nice and warm.

First combine all-purpose flour with kosher salt. Whisk together until completely combined and add water.

- 150 g all purpose flour
- 1 g kosher salt
- 80 ml water


Whisk together and then knead until a shaggy, sticky dough has formed and let rest on a well floured surface for 20 minutes underneath a bowl - DO NOT WRAP IN PLASTIC WRAP.

Once the dough has rested for 20 minutes, on a well -floured surface roll the dough out into a 12 inches x 12 inches square. Spread ⅓ of the unsalted, soft butter over ⅔ of the dough then fold into thirds. Rotate the dough 90 degrees and then roll out into a square and repeating the process one last time before adding the rest of the soft butter to 90% of the surface and leaving 1 inch uncovered. Watch the video above for more info on this step!

- 113 g unsalted butter


Moisten the 1-inch un-buttered area with wet fingers and tightly roll the dough into a log from the opposite end. Roll and press lightly to seal shut and wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

To make the custard, add granulated sugar, water, cinnamon stick, and lemon peel (make sure to wash thoroughly to remove any wax). Bring this mixture to a simmer so that the sugar is dissolved. Once dissolved, take it off the heat and let cool for 30 minutes.

- 150 g granulated sugar
- 75 ml water
- 1 stick cinnamon
- ½ lemon peel


Into a large bowl combine all-purpose flour, a third of the whole milk then whisk together thoroughly until thick and no lumps remain.

- 40 g all purpose flour
- 1 ½ cups whole milk


Pour the rest of the whole milk into a large saucepan and heat over medium-low heat until just simmering, at which point add the flour and milk mixture. Whisk constantly and cook 1-3 minutes until thick, gooey, and/or creamy.

- 4 cups whole milk


Once mixed into a creamy pancake-like batter, kill the heat and add the sugar syrup along with vanilla powder (or vanilla extract). Whisk thoroughly to combine until slightly cooled off. Then add large egg yolks and whisk together into a smooth custard. **The hotter your mixture is, the faster you will have to whisk together in order not to scramble the eggs.For the sake of smoothness, strain through a fine mesh sieve to catch any errant lumps.

- 6 large eggs
- ½ tsp vanilla powder (or 1/2 tsp vanilla extract)


Retrieve the dough from the refrigerator. On a lightly floured surface, trim off the uneven edges of the dough roll and divide into 12 equally sized pieces. When looked at from the side, the rolls should have a tight buttered swirl.

Place the dough into the center of the cupcake tin and gently press it down from the center out - first trying to cover the bottom of the tin, followed by the sides. Rinse and repeat until the cupcake tin is full.

Fill each pastry ¾ of the way full with the custard mixture then place on a preheated baking sheet that has been sitting in a 500°F oven for about 20 minutes. Place the tin and baking sheet combo into a 500°F oven for 12-16 minutes, until the custard is puffed and the pastry is golden brown. Serve and enjoy!

https://www.youtube.com/watch?v=F2ENkOF3fMQ&quot;,&quot;width&quot;:854,&quot;height&quot;:480,&quot;providerName&quot;:&quot;YouTube&quot;,&quot;thumbnailUrl&quot;:&quot;https://i.ytimg.com/vi/F2ENkOF3fMQ/hqdefault.jpg&quot;,&quot;resolvedBy&quot;:&quot;youtube&quot;&#125;

Avatar: The Last Airbender is rife with delicious-sounding foods that y'all have requested - puffin-seal sausages, fire flakes, sizzle crisps, smoked sea slug - but none sound quite so accomplishable as Aang's favorite food, egg custard tarts.  Today we're taking a crack at both the show-accurate version, as well as its origin, the Portuguese pasteis de nata!

Dicen que se parece al ratatouille, un plato popular en el sur de Francia

El plato catalán que 'The New York Times' recomienda a sus lectores para un picnic o una fiesta

1. Asa al fuego de leña los pimientos en la parte con más fuego y durante menos tiempo, y las berenjenas en la parte con menos fuego y durante más tiempo.2. Envuelve las cebollas y las patatas con papel de aluminio y entiérralas bajo las cenizas.3. Comprueba el punto de cocción de las diferentes hortalizas presionándolas con los dedos.4. Una vez cocidos los pimientos y las berenjenas, colócalos en un plato tapado para que mantengan la humedad y sean más fáciles de pelar.5. Pela los ingredientes, colócalos en una bandeja, aliña con aceite, sal y pimienta.

Top 11 the recipes from across the web

The most viewed the recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The proper way of making Cannabis G...

The Agave Cocktail

Savarin à l'orange et au grand marn...

Tourte de blettes sucrée

Green tomato relish

Lemonade by the Pitcher!

THE 定番カレー

'The Pot' pork and puha with steame...

The Ultimate Chocolate Mud Cake

Egg Custard Tarts inspired by Avata...

El plato catalán que 'The New York ...

Top 11 the recipes from across the web

The most viewed the recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The proper way of making Cannabis G...

The Agave Cocktail

Savarin à l'orange et au grand marn...

Tourte de blettes sucrée

Green tomato relish

Lemonade by the Pitcher!

THE 定番カレー

'The Pot' pork and puha with steame...

The Ultimate Chocolate Mud Cake

Egg Custard Tarts inspired by Avata...

El plato catalán que 'The New York ...

The most viewed the recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine