Russian Salad Bread Cups
by Tarla Dalal
These nutritious little cups of bread hold a medley of colourful vegetables and fruits.
Russian Salad Bread Cups recipe - How to make Russian Salad Bread Cups
Preparation Time: Cooking Time: Baking Time: 15 mins. Baking Temperature: 200°C (400°F). Total Time:
Serves 4.
For the toast cases
8 slices of whole wheat bread
2 tsp butter
For the Russian salad filling (makes approx. 1½ cups)
1/4 cup peeled, boiled and chopped potatoes
1/4 cup boiled green peas
2 tbsp peeled, chopped and boiled carrots
2 tbsp boiled french beans
2 tbsp peeled and chopped pineapple
2 tbsp chopped apples
2 tbsp chopped lettuce
2 tbsp Eggless Mayonnaise
1 tbsp fresh cream
salt and freshly ground black pepper (kalimirch) powder to taste
Method
For the toast cases
For the Russian salad filling
How to proceed
- Main Procedure
For the toast cases
- For the toast cases
- Slice off the crust from the bread slices.
- Wrap the bread slices in a muslin cloth and steam in a pressure cooker for 5 to 7 minutes.
- Flatten the bread slices and press each bread slice into the cavities of a muffin tray greased with butter.
- Brush some melted butter over them and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or until crisp. Demould and keep aside.
For the Russian salad filling
- For the Russian salad filling
- Mix all the ingredients in a bowl.
- Divide into 8 equal portions and keep aside.
How to proceed
- How to proceed
- Fill a portion of the mixture in each toast case. Serve immediately.
- Muffin trays are used for making cup cakes, muffins etc. They are available at any shop which sells cake moulds.
Nutrient values per serving
Energy
210 cal
Calcium
33.6 mg
Fat
6.2 gm
Fibre
1.3 gm
Zinc
0.9 mg
Carbohydrates
33.8 gm
Protein
5.6 gm
Outbrain
I love Russian Salad as a salad, as a sandwich or as cups...This recipe is perfect for a party. It is crispy and creamy...