Ingredients :
Posted since : 02-04-2008
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For the toast cases
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Whole Wheat Bread - 8 slices
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Butter - 2 tsp
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For the Russian salad filling (makes approx. 1½ cups)
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Potatoes, boiled, peeled, chopped - ¼ cup
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Green Peas, boiled - ¼ cup
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Carrots, boiled, peeled, chopped - 2 tbsp
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French Beans, boiled, chopped - 2 tbsp
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Pineapple, peeled, chopped - 2 tbsp
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Apple, chopped - 2 tbsp
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Lettuce, chopped - 2 tbsp
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Egg-less Mayonnaise - 2 tbsp
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Fresh Cream - 1 tbsp
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Salt and freshly Ground Pepper to taste
Method :
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For the toast cases :
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Slice off the crust from the bread slices.
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Wrap the bread slices in a muslin cloth and steam in a pressure cooker for 5 to 7 minutes.
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Flatten the bread slices and press each bread slice into the cavities of a muffin tray greased with butter.
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Brush some melted butter over them and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or until crisp. De-mould and keep aside.
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For the Russian salad filling :
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Mix all the ingredients in a bowl.
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Divide into 8 equal portions and keep aside.
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How to proceed :
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Fill a portion of the mixture in each toast case. Serve immediately.
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Tips :
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Muffin trays are used for making cup cakes, muffins etc. They are available at any shop which sells cake moulds.
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Note :
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These nutritious little cups of bread hold a medley of colorful vegetables and fruits.
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