Breakfast -

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.

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.

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.