Tomato and Green Bean Salad

BBQ season has officially begun … for me anyway … and for my inaugural flame cooked piece of happiness, I made my favourite summer salad.

The secret for this recipe is a fantastic find from The Garlic Box, their Ultimate Garlicky Italian Seasoning, you can buy it on line directly from them here …

For the Salad you will need:

8 vine tomatoes

A Lg handful of green beans (about 50 or so)

½ cup dried couscous

1 cup boiling water

1 Tbls Ultimate Garlicky Italian Seasoning

3 Tbls Salad oil (I like Pumpkin or Sesame Seed oils best for the nutty flavour)

3 Tbls White Balsamic Vinegar   

2 small bowls and 1 large bowl.

In one of the small bowls combine the Garlicky Italian Seasoning, oil, and vinegar.  Mix together and cover with plastic wrap.  Set aside and let it all soak together.

In the other small bowl, combine the couscous with the boiling water and set aside to let the couscous soften.

Wash and coarsely dice the Tomatoes.  Wash the beans and clip the ends; then cut to 1” pieces.  Once the couscous has absorbed all the water, toss it with the tomato and beans.  Add the dressing mix and toss all together well so that the dressing is mixed well.

Happy Feasting!

Cream of Earl Grey Trifel

Cream of Earl Grey Trifle

This is a fantastic dessert from the old country with the help of a favourite from David's Tea.

For the trifle you will need:

A 13 x 9 yellow or white cake, cooled (recipe to follow)

Raspberry Jam

About 6 Bananas

Cream of Earl Grey Custard (recipe also to follow)

Whipped Cream for topping.

For the Cake (straight from Betty Crocker)

2 1/4 cups all-purpose flour

1 1/2 cups sugar

1/2 cup butter or stick margarine, softened

1 1/4 cups milk

3 1/2 tsp. baking powder

1 tsp. salt

1 tsp. vanilla extract

3 large eggs  

Pre-heat oven to 350^o    Grease bottom and sides of rectangular pan, 13 x 9

Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.

Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.

Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.

Once the Cake has cooled, slice in half so the top and bottom are like slices of bread.  Slather Jam in the middle and then cube the cake and put the to side.

For the Custard:

5 cups Vanilla Soy Milk

6 Tbls Custard Powder

6 Tbls Sugar

3 Tbls Cream of Earl Grey

Divide the Tea into t-sac tea filters – 1 ½ Tbls each

Put 4 cups of the soy mild in a pot and warm on medium, add tea bags and heat to near boiling, stirring frequently.

In a measuring cup combine the remaining 1 cup of milk, custard powder, and sugar.  Whisk together powder and sugar to dissolve.  Once the heating milk has reached slow boil, add the custard mixture and let simmer/boil for a few minutes.

In a serving bowl,  layer of cubed cake, then sliced bananas, then ladle the warm custard; repeat until the bowl is full.

Chill and serve with whipped cream. 

Happy Feasting!