99 BLACK CHERRY RECIPES RECIPES

Steps:

• 1. Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
  2. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
  3. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones.
  4. Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
  5. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
  6. When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
  7. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
  8. Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
  9. To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Delicious served with steamed broccoli or green beans.

Steps:

• Follow the Basic LEVO Coconut Oil Infusion recipe to get a head start by using your LEVO machine to infuse cannabinoid rich flower with coconut oil.
• This recipe requires 1/4 cup of the infused coconut oil.
• Before beginning, prep your work space and your gummy molds. Set your gummy molds on a cookie sheet (for sturdy transport) and spray them with a non-stick cooking spray. I used coconut oil spray, which will harden & absorb (and not leave a wet & oily coating over the gummies like canola oil spray did). I also combined the 4 gelatin packets into a small bowl and opened the flavored gelatin ahead of time and set them near the stove for quicker and easier mixing. Set your syringes/dispensers and whisk within reach, too.
• In a small saucepan, bring the water, infused coconut oil, and lecithin to medium heat and whisk together until fully combined (see photo below). Once the mixture starts to bubble, increase to medium-high heat for a rolling boil. Slowly add in the unflavored gelatin while continuously whisking at the same time. Do not stop whisking!!! Once the unflavored gelatin is mixed in, add in all of the flavored gelatin while continuing to whisk. Whisk together on medium-high heat for about 1 minute until fully combined and smooth.
• Turn down heat source to low heat while continuing to whisk. Mixture should still be bubbling, but not boiling. Working very quickly, begin to fill your molds. Stir the mixture every so often to recombine. Mixture will continually get thicker and thicker as the gelatin sets, so you only have a few minutes to fill the molds.
• Once the mixture is used up, place the molds in the freezer or refrigerator for the gummies to harden, about 20 minutes to an hour. Once completely set, pop them out of the molds and store in an air-tight container in the refrigerator until ready to enjoy.
• Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.