Smoke the strawberries and rhubarb for 45 minutes. Remove from smoker.
Dump the strawberries and rhubarb into a 13 x 9 baking dish. Sprinkle white sugar and use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish.
Preheat the oven to 175°C (350°F).
In a large bowl, mix together the butter, sugar, flour and rolled oats until crumbly. Spread crumb mixture evenly on top of the fruit.
Bake the crumble for 45 minutes. The fruit mixture should be bubbly along the sides.
Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
Place the flour in a large mixing bowl and make a well in the centre. Place the pinch of salt, the 2 eggs and a little milk in the well. With a small whisk, mix the eggs whilst slowly incorporating the flour and adding more milk as you go, mixing from the inside out – this prevents the batter from getting lumpy.
When the batter is well mixed – the consistency should coat the back of a spoon. The thinner your batter, the thinner the pancake.
Add a little butter to the Frying Pan and a large serving spoon of batter. Turn once after about 5 minutes or when starting to brown.
Fold them into quarters, add lots of blueberries and sieve some castor sugar over the plate. Then squeeze lots of lime juice over the top and add some extra wedges.
Whisk together the eggs, milk, vanilla, flour, and salt until just blended and set aside
Melt 2 tablespoons of butter in the Deep Frying Dish and add the apples and saute, turning when required until tender.
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.
Place the Deep Frying Dish back over the Cobble Stone.
Pour the batter prepared earlier over the warm apples.
Put the Dome over the Deep Frying Pan and bake until puffed and golden brown. This should take 20 – 25 minutes.
Serve with a dusting of castor sugar and a dollop of double thick cream.
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)
Light the Cobblestone in your Cobb Cooker and once it is grey place the Frying Pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
Put the dome over the top and leave to heat for 5 minutes.
Whisk together eggs, milk and vanilla extract and set aside.
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.
Spread a thick-ish layer of cream cheese frosting or sweetened cream cheese inside the pocket, then add a layer of bananas.
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!)