Welcome back to the best things to bake while stoned, part 2. These are fun and easy recipes that are perfect for a fun high afternoon of getting creative in the kitchen. Not only is baking a fantastic time when you’re stoned but at the end you get food! So basically the perfect activity. None of these recipes require a massive amount of baking skill or even much focus. Today we are introducing some options for the savoury baker. If you have more of a sweet tooth visit part 1 for deliciously chocolatey cookies and exciting buttercream cupcakes.
Cheese Scones
Cheese scones are a real favourite of mine because you can make them in so many different ways. You can add mustard seeds, multiple types of cheese, herbs and spices, anything you want really. This is my favourite recipe but feel free to improvise once you have the basics down.
You’ll Need:
- 50g Grated Mature Cheddar
- 50g Grated Jarlsberg
- 10g Smoked Cheddar
- 225g Self Raising Flour
- 1tsp Baking Powder
- 1tbsp Mustard Seeds
- ½ tsp Cayenne Pepper
- 60ml Whole Milk
- 1 Egg
Directions:
As usual you’re going to want to preheat the oven first, this time to around 220 degrees celsius or gas mark 7. Pop a baking tray into the oven now to warm up.
You want to cube your butter and make sure it’s nice and cold because we are about to do something called crumbing. I know I said no techniques but I lied. It’s only one very small technique that is pretty easy to do.
Mix together all of your dry ingredients in a bowl then add the cold cubes of butter. You are then going to use your fingers to combine the butter and the dry ingredients. By that I mean the flour, cayenne, a pinch of salt and the baking powder. The technique is called crumbing because you want to end up with a bowl of little crumbs, this is what is going to make your scones yummy and fluffy. You want the crumbs to be as tiny and as fine as possible.
Then we are going to add our mustard seeds, cheddar and jarlsberg. This is where your paws are gonna get really messy, we are going to add the milk. Use your hands to combine the cheese, milk and crumbs together into a lovely big ball of dough.
Then dust a clean surface with flour, grab a rolling pin, and flatten out your cheese dough keeping it 2 – 3 cm thick. Use a cookie cutter or a glass or really anything round to cut out the scones. Keep bringing what’s left of the dough together and roll it out again until you are just left with lots of lovely circles.
Put the egg in a bowl and whisk it, then brush the tops of the scones with it before sprinkling them with the grated smoked cheese.
Pop your scones onto the hot baking tray and put them in the oven for 12 – 15 minutes. Keep an eye on them and you should be able to tell when they are done. They should rise and go a lovely golden brown colour. There you go, a delicious savoury stoner treat!
Spinach and Ricotta Pastry Bites
I absolutely love spinach and ricotta anything, but if you’re high the combination of the smooth creamy cheesy niceness with the fluffy crunch puff pastry is just one of the very best treats. If you’re a bit of a pro you can make your own pastry, but for the purposes of this I think we can safely say that we are going to use packet pastry.
You’ll need:
Directions:
- 200g Ricotta
- 250g Spinach
- ½ tsp Paprika
- 1 Egg
- Salt
- Black Pepper
- 1 Pack of Puff Pastry
This recipe could not be easier, and if you’re feeling feisty you can add some extra bits and pieces. Other cheeses, maybe some sundried tomatoes, whatever you like really.
Preheat that oven to 180 degrees celsius or gas mark 4. You’re also going to need a couple of muffin trays. If you don’t have trays you can make sort of flat pastry parcels. For this particular recipe you’re going to want to start off by chopping up all of your spinach. The more finely you chop it the easier it will be to work with your filling.
Crack your egg into a bowl and whisk it till it’s lovely and fluffy. Then add in your ricotta and your chopped spinach along with the paprika, salt and pepper. Then you’re just going to mix it all together until the spinach is pretty evenly spread through the filling.
Next we are going to prepare the pastry. Roll out your premade pastry sheets and cut them into as many equal squares as you can manage.
Grab your muffin tin, grease it up and then lay the squares into the tin. Put a spoonful of filling into the centre of each piece of pastry, don’t overfill as it will expand as it cooks. Then bring the four corners together in the middle like a little pastry bindle. Push the corners together in the middle so that they stick. Then you are going to need to whisk up another egg and brush all of your parcels so that they will go lovely and golden brown. Chuck your muffin tins in the oven for 15 – 20 minutes. Again you should be able to tell when they are done. The puff pastry will expand and change colour, just keep an eye on them to make sure they don’t burn. Puff pastry can burn pretty suddenly.
Once they are done just let them cool for 5 minutes or so and there you have yourself a deliciously moreish treat. A little pile of these bad boys is always a fantastic addition to a munch session.
Generally having some premade puff pastry in the freezer is a good idea because you can put literally anything you like in and make yourself quick and delicious treats. I love just covering a flat piece in sundried tomatoes and mozzarella for a yummy little pastry pizza.
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