Recipes

Breakfast

Serves 4

  • 10 eggs (4 per person)
  • 200g button mushrooms (sliced thinly)
  • 1 cup of shredded cheese
  • a sprinkle of chopped chives
  • 100g Baby tomatoes
  • pinch of salt (optional) and pepper
  • Oil based spray for the pan
  1. Light the cobblestone/charcoal briquettes (8 should suffice) and once they are grey, place the frying pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
  2. Put the dome over the top and leave to heat for 5 minutes.
  3. Crack 4 eggs into a bowl and begin to whisk .  Add half of the chives and add a pinch of salt (optional) and pepper.  Whisk ingredients together until combined.
  4. Pour egg mixture into the hot frying pan. Make sure that the entire bottom of the pan is covered with the egg. Put the dome lid on and check up every couple of minutes to make sure it does not cook all the way through.
  5. When the sides start to cook through and the middle is still slightly runny, add half of the sliced mushrooms, tomatoes and cheese to one half of the mixture then close the Dome Lid again
  6. Cook the omelette for another 10-20 seconds or so making sure to check that it’s not burnt on the bottom, and then carefully, with your spatula, lift the other side of the omelette and fold it to cover the mushrooms tomatoes and cheese.
  7. Slide the omelette onto a nice, clean plate.
  8. Repeat above steps for the remaining eggs and the rest of the ingredients.

Enjoy!

Ingredients

  • Thick slices of French-toast friendly bread
    (French, Italian, challah or whatever your favorite bread for French toast is, just so long as you can cut thick slices)
  • Cream cheese frosting OR cream cheese softened to room temperature and mixed with a bit of vanilla extract, powdered sugar and milk (if needed), to taste
  • Thinly sliced bananas
  • Eggs (about 1 egg per every 2 slices)
  • Dash of milk
  • Dash of vanilla extract (more dashes for more eggs)
  1. Light the cobblestone/charcoal briquettes (8 should suffice) and once they are grey, place the frying pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
  2. Put the dome over the top and leave to heat for 5 minutes.
  3. Whisk together eggs, milk and vanilla extract and set aside.
  4. Cutting halfway down the slice, cut a pocket into each thick slice of bread. As you pull the knife through the final time, when the tip enters the slice, angle it down so that you can make the pocket a little deeper inside the slice without cutting the edges of the pocket any further down than half way.
  5. Spread a thickish layer of cream cheese frosting or sweetened cream cheese inside the pocket, then add a layer of bananas.
  6. Dip stuffed slices as usual in the egg mixture and cook over medium heat on the stove until both sides are golden brown. Serve with butter and a sprinkle of powdered sugar. (You will not need any other sweeteners!)

Taken from: http://thisweekfordinner.com/2014/02/11/cream-cheese-and-banana-stuffed-french-toast/

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/4 cup raw pepitas/pumpkin seeds
  • 1/4 cup raw sunflower seeds (no shell)
  • 1/2 cup coconut flakes
  • 1/4 cup sesame seeds
  • 3/4 cup dried cranberries
  • 1/4 cup coconut oil
  • 1/2 cup raw honey
  • 2 tsp. vanilla extract
  • 2 tsp. sea salt
  1. Light a Cobble Stone and once ready to cook place the Deep Frying Dish into the Cobb with the lid on to heat for 5 minutes.
  2. Combine the coconut oil, raw honey and vanilla extract in the deep frying dish and mix until all liquids are warm.
  3. Add the dry ingredients with the exception of the cranberries. Ensure that all ingredients are coated with the liquid mixture and put the Dome Lid on the Cobb.
  4. Cook for 20 minutes or until golden brown, mixing every now and then to ensure that the mixture on the bottom of the frying dish does not burn.
  5. Add in your dried cranberries (you can also use raisins if preferred) and cook for a further 5 minutes.

Delicious as a snack as it is, or with yogurt and fruit.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1/4 cup chocolate peanut butter
  • 1 teaspoon vanilla essence
  • 2 large eggs
  1. Sift flour into a large bowl and then combine flour, sugar, baking powder, and salt.
  2. Combine milk, chocolate peanut butter, vanilla essence and eggs. Add this to the dry ingredients, stirring until smooth.
  3. Light the cobblestone/charcoal briquettes (8 should suffice) and once they are grey, place the frying pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
  4. Put the dome over the top and leave to heat for 5 minutes.
  5. Spoon about 1/4 cup batter onto the frying pan.
  6. Turn pancakes when tops are covered with bubbles and edges look cooked
  7. Once the pancakes are a golden brown, remove from the Frying Pan and top with cream and jam, or just a dollop of butter.

Serves 4

  • 2 tbsp. unsalted butter
  • 4 cups diced peeled tart apples
  • 2 tbsp. firmly packed brown sugar
  • 4 large eggs – beaten
  • 1/2 lemon – juiced
  • 1/2 tsp. ground cinnamon
  • 1 cup milk – full fat for best results
  • 1 cup cake flour
  • 2 tsp. vanilla essence
  • pinch of salt
  • Castor sugar to sprinkle on the top for presentation
  1. Light a Cobble Stone and once ready to cook place the Deep Frying Dish into the Cobb with the lid on, to heat for 5 minutes.
  2. Whisk together the eggs, milk, vanilla, flour, and salt until just blended and set aside
  3. Melt 2 tablespoons of butter in the Deep Frying Dish and add the apples and saute, turning when required until tender.
  4. Once the apples are cooked sprinkle them with the brown sugar, lemon juice and cinnamon. Stir to make sure evenly combined and remove from heat and drain half the liquid from the apples. Try to ensure even distribution in the Deep Frying Pan of the apples.
  5. Place the Deep Frying Dish back over the Cobble Stone.
  6. Pour the batter prepared earlier over the warm apples.
  7. Put the Dome over the Deep Frying Pan and bake until puffed and golden brown. This should take 20 – 25 minutes.
  8. Serve with a dusting of castor sugar and a dollop of double thick cream.

Ingredients

  • 2 cups finely grated zucchini
  • 1 cup grated carrots
  • 1 cup corn kernels, drained
  • 1 large egg
  • 2 tbls low-fat plain yogurt
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup flour
  • 1/2 cup fine yellow cornmeal
  • 2 tsp baking powder
  • 1/2 cup grated Cheddar
  • 1 to 3 tbls vegetable oil

For the dipping sauce

  • 1 tbls pesto
  • 1/3 cup sour cream
  1. Light the cobblestone/charcoal briquettes (8 should suffice) and once they are grey, place the frying pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
  2. Put the dome over the top and leave to heat for 5 minutes.
  3. Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots and corn and toss to combine the vegetables. Stir in the egg, yogurt, salt, and pepper until well blended.
  4. In a small bowl, whisk together the flour, cornmeal, and baking powder. Add the mixture, along with the Cheddar, to the vegetables, and stir until well blended.
  5. Heat 1 tablespoon oil in a large skillet over medium heat. To form each pancake, spoon 3 tablespoons of the batter into the pan and use a fork to flatten it slightly. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel–lined plate. If needed, add more oil to the pan as you cook.
  6. If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temperature. They can be refrigerated in a sealed container up to three days.

Taken and altered from: http://spoonful.com/recipes/veggie-pancakes

Lunch

Serves 4

  • 4 tortilla wraps
  • 600g chicken
  • 4 tomatoes, skinned, pipped and cut into blocks
  • 1 red pepper, chopped
  • 1 red onion, chopped
  • 2 spring onions, chopped
  • 60ml red wine vinegar
  • 15ml olive oil
  • 10ml sugar
  • Salt and pepper
  • 1 small packet mixed lettuce
  • 125ml mayonnaise
  • Handful of coriander, chopped
  • 200ml sweet chilli sauce
  1. Griddle or smoke the chicken and slice thinly.
  2. Griddle one side of the tortilla.
  3. Make a salsa by mixing the tomato, red pepper, red onion, spring onion and coriander with the vinegar, olive oil, sugar and seasoning.
  4. Spread the mayonnaise over half of the ungriddled side of the open tortilla.
  5. Place lettuce evenly and top with chicken and salsa.
  6. Roll the tortilla into a tight cigar.
  7. Place back on the griddle for a few minutes to heat through.
  8. Cut and serve with sweet chilli sauce.

OPTIONAL: For an alternative use beef, vegetables, salad, fish or game as a filling.

Use 1 batch focaccia dough

TOPPINGS

Tomato paste

  • Fresh basil, chopped
  • 1 chilli
  • Sliced red pepper
  • Anchovies
  • Salami slices
  • Black olives
  • Mozzarella
  • Oregano

Directions:

  1. Roll the dough out to fit into the pan, making sure that the dough is not more than 1/2 centimeter thick.
  2. Make the tomato sauce by mixing the paste with basil, chilli and seasoning.
  3. Spread over the dough and add the toppings.
  4. Prepare the Cobb with the frying pan and heat for 7 minutes with the lid on.
  5. Place the pizza on the frying pan and cook for 15 minutes with the lid on.

OPTION: this pizza can be made with any topping of your choice.

For the Dough:

FOCACCIA

  • 15ml dried yeast
  • Pinch of sugar
  • 450ml warm water
  • 750g strong white / bread flour
  • 2 teaspoons salt
  • 75ml olive oil

Directions

  1. Dissolve the yeast and sugar in half the warm water.
  2. Leave for 10 minutes.
  3. Mix the flour and salt and pour in the yeast and olive oil.
  4. Add the rest of the water and knead, then allow to rise to double in size in a covered bowl rubbed with olive oil.

Crab and Prawn Cake Ingredients:

  • 200 g Red mullet fillets
  • 500 g fresh crab meat chopped coarsely
  • 1 Egg White
  • 1 fresh red Thai Chilli quartered
  • 2cm piece fresh ginger (10g) grated
  • 500 G uncooked large King Prawns, shelled, chopped coarsely
  • ¼ cup plain flour
  1. Blend or process fish, crab egg white chili and ginger until mixture is smooth, Stir in prawn using hand.
  2. Shape ¼ cups of the mixture into cakes, Coat cakes in flour, shake off excess flour.
  3. Cook cakes on heated oiled Cobb Pan, uncovered, until cooked through.
  4. Cover with Tomato Remoulade (recipe below)

Tomato Remoulade Ingredients: 

  • 1/c cup mayonnaise
  • 2 teaspoons finely grated lemon rind
  • 1 Tablespoon drained capers, rinsed, chopped coarsely
  • 2 drained anchovy fillets, chopped finely
  • 1 small tomato seeded and chopped finely
  • 2 tablespoons copped fresh parsley
  1. Combine all ingredients together and serve

Serves 4

  • 1 onion, sliced
  • 1 red and 1 green pepper, chopped
  • 50g chorizo, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 250g easy cook/precooked basmati rice
  • 400g can chopped tomatoes
  • 200g raw, peeled prawns, defrosted if frozen
  1. Light a Cobble Stone and once ready to cook place the Deep Frying Dish into the Cobb with the lid on to heat for 5 minutes.
  2. In the Deep Frying Pan, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 5 mins, or until onions and peppers are soft.
  3. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 15 mins.
  4. Uncover, then stir – the rice should be almost tender if you have used easy cook rice. If not then this process will take longer and may require another more boiling water.
  5. Once the rice is almost tender, stir in the prawns, with a splash more water if the rice is looking dry, then cover and cook for another min until the prawns are just pink and the rice tender.

Serves 4

  • 500g lamb loin, cut into cubes (1.1lbs)
  • 2 green peppers, cut into cubes
  • Dried apricots

MARINADE

  • 2 garlic cloves, minced
  • Grinding of black pepper
  • 1/4 tablespoon crushed peppercorns (0.04oz)
  • 1/2 teaspoon salt (0.08oz)
  • 3 tablespoons olive oil (0.5oz)
  • Juice of 1 lemon
  1. Combine marinade ingredients.
  2. Add the cubed lamb, mix well and marinate for 1/2 an hour.
  3. Divide the lamb into 4, thread onto a skewer alternating the meat with apricots and peppers.
  4. Prepare the Cobb with the roasting rack.
  5. Grill on the Cobb for 15 minutes turning often and brushing with the marinade as the kebabs cook.

OPTIONAL: any meat may be used for kebabs and marinated with a marinade of your choice.

THREE BEAN SALAD

Serves 4

  • 1 small onion, finely chopped
  • 1 small green or red pepper, finely chopped
  • 1 red chilli, chopped
  • 3 tins of beans (410g) (0.9lbs), choose three bean types (butter beans, red kidney beans, sugar beans, baked beans, sliced green beans or chickpeas)
  • 1 bunch fresh parsley, chopped

DRESSING

  • 1/4 cup olive oil (2.2oz)
  • 1/4 cup brown vinegar (2.2oz)
  • 1/4 cup brown sugar (2.2oz)
  • Salt and pepper
  1. Chop the vegetables and herbs.
  2. Rinse the brine off all the beans (except the baked beans).
  3. Mix the dressing ingredients.
  4. Mix the vegetables, herbs and beans.
  5. Add together and chill for 2 hours.

Dinner

Serves 4

  • 800g pork fillet (4 pork fillets)
  • 2 packets streaky bacon
  • 10g fresh sage
  • 20ml olive oil
  • Pinch of salt
  • Grind of pepper
  1. Chop the sage and add to the olive oil.
  2. Brush the oil over the fillet and season, then wrap in bacon spiralling from top to bottom.
  3. Prepare the Cobb with the roasting rack and heat for 5 minutes with the lid on.
  4. Cook slowly so as not to burn the bacon before the pork is cooked.
  5. Remove the wrapped fillet, let it rest for 5 minutes and then carve each fillet into about 6 slices.
  6. Serve with cabbage salad.

Cabbage Salad:

  • 2 cups shredded cabbage or 1/4 head green/red cabbage or a mixture of both.
  • 1 large shredded carrot
  • 2 stalks chopped spring onion / 1/4 red onion
  • Handful chopped parsley
  • 100ml creamy mayonnaise
  • 50ml prepared salad dressing, oil based
  • Salt and pepper
  • 10ml sugar
  1. Mix all the vegetables together.
  2. Mix the parsley, mayonnaise, dressing and sugar.
  3. Pour over the vegetables and season.

Serves 4

  • 60g crème fraîche
  • 30g grainy mustard
  • 2 cloves of garlic
  • 150ml chicken stock
  • 8 chicken drumsticks/thighs with skin
  • 500g baby potatoes – halved
  • 200g green beans – roughly chopped
  • 2 tbsp honey
  • ½ small bunch tarragon, roughly chopped
  1. Light a Cobble Stone and once ready to cook place the Deep Frying Dish into the Cobb with the lid on to heat for 5 minutes.
  2. Mix together the crème fraîche, mustard, garlic and stock with some salt and pepper.
  3. Arrange the chicken, skin-side up, in the Deep Frying Pan.
  4. place the potatoes and beans in between the chicken pieces.
  5. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Serves 4

  • 1kg fresh mussels (2.2lbs), cleaned (remove the beard) and scrubbed
  • 3 large spring onions
  • 1/2 onion, peeled and chopped
  • 2 fat garlic cloves, peeled
  • 1 fresh red chilli
  • Handful flat-leaf parsley
  • +-150ml dry white wine (5.2oz)
  • 2 tablespoons crème fraiche/fresh cream (1oz)
  • 1/2 lemon
  • 2 tablespoons olive oil (1oz)
  1. Prepare the Cobb with the frying dish and heat for 7 minutes, lid on.
  2. Add olive oil and sauté the onions, garlic, and chilli for 3 minutes.
  3. Bring the wine to the boil with the onions, garlic and chilli.
  4. Add the mussels and the cream.
  5. Place the lid on and steam in its own juices until the mussels are open.
  6. Discard any that did not open.
  7. Top with roughly chopped parsley and a squeeze of fresh lemon juice.

Serves 4

  • 8 chicken drumsticks / 16 chicken wings
  • Toasted sesame seeds
  • 1 Spring onion, chopped

MARINADE

  • 1/2 cup soy sauce (4.4oz)
  • 15ml fresh ginger, minced (0.5oz)
  • 15ml garlic, chopped (0.5oz)
  • 5ml tom yum paste (0.1oz)
  • 45ml sunflower oil (1.5oz)

GLAZE

  • 1/2 cup honey (4.4oz)
  • 1 1/2 tablespoons (0.8oz) Hoisin sauce or plum sauce or HP sauce
  1. Mix the marinade ingredients together, pour over the chicken and leave for 1 hour.
  2. Mix the glaze and set aside.
  3. Prepare the Cobb with the roasting rack.
  4. Grill chicken for 30 minutes turning constantly until golden and just cooked.
  5. Using a brush glaze the chicken while grilling until the glaze caramelises (about 5-7 minutes).
  6. Sprinkle with sesame seeds and spring onions

Dessert

Serves 4

  • 4 large bananas
  • 250g butter
  • 500g castor sugar
  • 500ml cream
  • Vanilla ice cream
  • Toasted almonds
  1. Prepare the Cobb with the roasting rack first, then get the frying dish ready.
  2. Roast the banana on the roasting rack until the skin blackens and feels soft.
  3. Place the frying dish on the Cobb.
  4. Melt the butter and add the sugar into the frying dish, stirring constantly allowing the sugar to turn to a dark caramel colour (watch it does not burn).
  5. Add the cream and bring the mixture to the boil again.
  6. Make a slit length-ways in the skin of the cooked banana, top with lots of caramel sauce, a scoop of vanilla ice cream and the toasted almonds.
  7. Enjoy!

  • Makes 1 x 20cm cake tin
  • 75g butter
  • 100g sugar
  • 1 large egg
  • 175g wheat flour
  • 1 1/2 (7.5ml) teaspoons baking powder
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla essence
  • 100ml milk
  • 100g dark chocolate
  • Ganache
  • 250ml cream
  • 500g chocolate dark or medium
  1. Cream the butter and sugar together and add the egg, beating till pale.
  2. Mix the flour, cocoa and vanilla essence together and add to the butter mixture.
  3. Melt the chocolate and stir into the cake mixture.
  4. Pour into a well greased and lined 20cm cake tin.
  5. Prepare the Cobb with the roasting rack and heat for 7 minutes with the lid on.
  6. Place on the Cobb roasting rack, with the lid on and bake for 40-50 minutes.
  7. Once the sponge is ready change the roasting rack to the frying dish.
  8. To make the ganache bring the cream to the boil in the frying dish and add chopped chocolate.
  9. Remove from heat and stir until smooth.
  10. Allow to thicken at room temperature.
  11. Remove the cake from the pan and cool.
  12. Cut in half, lengthways and spread with ganache.
  13. Spread the rest of the ganache over the top and decorate with lots of strawberries and wafer biscuits.
  14. Serve with a dollop of fresh cream or crème fraiche.

Serves 6

  • 1 1/4 cup cake flour
  • 1tsp salt
  • 1/4 cup sugar
  • 2tbs castor sugar – sprinkle on top
  • 1/2 cup unsalted butter
  1. Light a Cobble Stone and allow for it to turn completely gray before starting the cooking process.
  2. In a large bowl, combine the flour with the salt and the 1/4 cup of sugar. Using your fingers, rub in the butter until the mixture is the texture of sand.
  3. Gently knead the dough just until it comes together.
  4. Transfer the dough to the Frying Pan (sprayed with a non-stick oil) and press down.
  5. Prick the round all over with a fork and lightly sprinkle the top with the castor sugar.
  6. Using the blunt side of a large knife, score the round into 8 slices.
  7. Bake for 30 minutes or until golden brown and just cooked through.
  8. While the shortbread is still warm, cut through the score marks with a serrated knife to separate it into wedges.