Quick Cheese and Onion Cob

3.5oz. butter
1 small onion
2 cloves garlic
1 cup grated cheese
¼ cup mayonnaise
½ teaspoon chili powder
1 cob loaf (a day old is best so it's easier to slice)

Place butter in a bowl and soften. Peel onion and chop very finely. Crush, peel and finely chop garlic. Mix onion, garlic, cheese, mayonnaise and chili powder into butter. Cut cob loaf into quarters, then cut each quarter into slices at right angles to the other quarters. Spread slices with the flavored butter and reassemble the cob. Wrap in foil and place on the grill for 10 minutes or bake at 375°f for 15 minutes or until the butter has melted.
Serves 8.

Grill Flat Breads

2 cups flour
1 teaspoon salt
1 teaspoon baking powder
3 tablespoons olive oil
About ½ cup water

Mix flour, salt and baking powder together in a bowl. Add olive oil and sufficient water to mix a soft dough. Turn on to a lightly floured surface and knead until smooth. Cover and leave to rest for 15 minutes. Divide dough into 12 pieces and roll each into a 10" diameter circle. Place on a hot grill hotplate and cook turning several times until the breads are brown speckled and cooked. Serve warm.
Makes 12.

Casserole Herb Bread

1 tablespoon sugar
¾ cup lukewarm water
2 tablespoons dried yeast
3 ½ to 4 cups wholemeal flour
1 tablespoon salt
1 ¼ cups lukewarm water
Oil
1 ½ tablespoons coarse cornmeal
Rock salt
Rosemary

Dissolve sugar in first measure of water. Sprinkle over yeast and leave for 10 minutes until frothy. Combine wholemeal flour and salt in a large bowl. Make a well in the center of the dry ingredients. Add the yeast mixture and the second measure of water. Mix until combined. The mixture will be sticky. Brush a 10.24" cast iron casserole dish with oil. Sprinkle base and sides with cornmeal. Place bread dough in casserole. Cover with the lid and leave in a warm place until double in bulk. Sprinkle with rock salt and rosemary. Cook in a covered grill for 45 to 50 minutes or until the bread sounds hollow when tapped on the surface. Leave for 10 minutes before turning on to a wire rack to cool. Alternatively, cook covered at 395°f for 45 to 50 minutes or until bread sounds hollow. Serve warm.
Serves 8.

Grilled Rosemary and Olive Bread

2 teaspoons sugar
1 cup tepid water
3 teaspoons dried yeast
2 cups self-raising flour
1 cup bread flour (high grade)
½ teaspoon salt
½ cup chopped black olives
2 tablespoons rosemary leaves
2 tablespoons oil

Place sugar and water in a bowl. Sprinkle yeast over and leave until frothy. Mix self-raising flour, flour and salt into a bowl. Stir through olives and rosemary leaves. Add oil and yeast mixture. Combine well. Knead on a floured board until elastic. Press out to a 28cm circle and cut into 8 triangles. Brush bread with oil and place on a hot grill plate. Cook on low for 5 minutes or until cooked, turn and cook a further two minutes or until cooked through. Serve with grilled meats and salad.

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