It’s probably about time for another savoury recipe! It’s been a while since we had something to cater for those of you without a sweet tooth, so here you go.
When I was doing Home Ec at school, we were always given briefs that our meals had to fill. There was a couple of ‘standard’ recipes that always seemed to fill those briefs; one of them was pasta with tomato sauce and the other was cheese and potato pie. This recipe is so simple that even an eleven year old could make it (although I’d give an eleven year old the recipe without weed in!) and is so ridiculously comforting, especially as the days get shorter and colder.
Ingredients:
- 500g potatoes
- 250g grated vintage cheddar
- 1 onion
- 120g cannabutter
- A couple of tasty buds (optional!)
- Splash of milk
- Salt, pepper and ground nutmeg to taste
Method
- Peel and chop the onion, then very gently fry it about 20g of the cannabutter. Don’t overheat this! You don’t need the onions to go brown, just soft, and you don’t want to burn off the THC in your cannabutter, so remember to keep the temperature low. Set to one side.
- Peel and chop the potatoes then boil them until very soft. Drain them then put them back in the saucepan over a very low heat. Keep stirring the potatoes until they are dry. Turn the heat off.
- Mash the potatoes together with the onions, milk and all remaining cannabutter and about two thirds of the grated cheese. Season with salt, pepper and nutmeg.
- Put the mashed potato into an ovenproof dish.
- If you are adding the extra buds do so at this stage. Grind the buds to a very fine powder and sprinkle over the top, then top this with the rest of the grated cheese. (If you don’t have enough cheese to completely cover the ground buds then get some more in there! You will need to make sure that the weed is completely covered in plenty of cheese so that the THC has enough fat to dissolve into.)
- Place in an oven pre-heated to 160C and bake until the cheese is golden brown.
- Serve and enjoy!