Easy Xmas Edible Recipes
Christmas is upon us. And if you love weed, what better way to celebrate the holidays than with cannabis-infused food? Infusing your Xmas food is easy; take any recipe and replace some of the butter or cooking oil in that recipe with some cannabis-infused butter or oil. However, always be mindful of dosage, and go slow and low until you know the effects.
Here are a few delicious festive recipes you can use with some weed. They would make fabulous additions for the big meal on the day or great as party snacks or Christmas nibbles.
Maple & mustard pigs in blankets
Make your pigs in blankets even more delicious with maple syrup and mustard.Â
Ingredients
•   12 rashers smoked streaky bacon
•   24 cocktail sausages
•   2 tbsp maple syrup
•   1 tbsp wholegrain mustard
•   Small amount, average 1-2tsp of cannabutter/oil.
Method
Lightly oil a large baking tray. Cut your bacon rashers in half to make 24 shorter rashers. Now wrap one around each sausage. and lay them on the baking tray.Â
Heat the oven to 200C/180C fan/ gas 6, then mix the maple syrup, mustard and cannabutter in a small bowl. Roast the pigs in blankets for 20 minutes, then turn and brush all over with the maple-mustard mixture. Return to the oven for 10 mins then serve.
Smashed roasties
Everyone loves roasties, and these will be no exception. Boiling them for longer and smashing them increases surface area, which translates into extra crispy golden roasties that everyone will love!
Ingredients
•   one ½kg floury potatoes (Maris Piper or King Edward), chop larger ones in half
•   100ml sunflower oil. Replace the desired amount with canna oil or butter
Heat oven to 200C/180Cfan/gas 6. Bring potatoes to a boil in a large pan and cook for 15 minutes until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and steam-dry.
Arrange the potatoes in a large roasting tin; using a fish slice, push down on each of the potatoes to break them up slightly. Season well and drizzle over the oil. Roast for 1 hr until golden and crispy, turning once.
Classic Xmas pud
A classic favourite, delicious served with custardÂ
Ingredients
•   1 cup of raisins
•   1 cup of sultanas
•   1 cup of self-raising flour
•   1 cup of finely grated butter (about 115g). Replace the desired amount with cannabutter/oil.
•   1 cup fresh brown breadcrumbs (roughly four slices of thick bread)
•   1 cup of light muscovado sugar
•   1 cup of mixed nuts
•   1 tsp of ground cinnamon
•   1 tsp of ground mixed spice
•   1 cup of milk
•   one large egg
•   butter for greasing
Method
•   Empty all the dry ingredients into a bowl, then stir in the milk and egg. Once well mixed, pour into a buttered 1.5-litre bowl.
•  Cover the bowl with two layers of buttered foil, allowing space for the pudding to rise. Tie the foil with string and place in a  large pan that contains enough simmering water to reach halfway up the side of the bowl—steam, with a lid on, for 2½ hours. Top up the water if necessary. If you are making this pudding ahead of time, remove the foil, let it cool and then wrap it in cling film and fresh foil. If you are serving it immediately, unwrap it and turn it onto a deep plate.
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Liz Filmer
