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Russian Salad Bread Cups

Russian Salad Bread Cups
Recipe type: kids
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
These nutritious little cups of bread hold a medley of colourful vegetables and fruits.
  • For the toast cases
  • 8 slices of whole wheat bread
  • 2 tsp butter
  • For the Russian salad filling (makes approx. 1½ cups)
  • ¼ cup peeled, boiled and chopped potatoes
  • ¼ 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
  1. For the toast cases:
  2. Slice off the crust from the bread slices.
  3. Wrap the bread slices in a muslin cloth and steam in a pressure cooker for 5 to 7 minutes.
  4. Flatten the bread slices and press each bread slice into the cavities of a muffin tray greased with butter.
  5. 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.
  6. For the Russian salad filling:
  7. Mix all the ingredients in a bowl.
  8. Divide into 8 equal portions and keep aside.
  9. How to proceed:
  10. 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.
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