Russian Salad Bread Cups

Ingredients :
• For the toast cases
• Whole Wheat Bread - 8 slices
• Butter - 2 tsp
• For the Russian salad filling (makes approx. 1½ cups)
• Potatoes, boiled, peeled, chopped - ¼ cup
• Green Peas, boiled - ¼ cup
• Carrots, boiled, peeled, chopped - 2 tbsp
• French Beans, boiled, chopped - 2 tbsp
• Pineapple, peeled, chopped - 2 tbsp
• Apple, chopped - 2 tbsp
• Lettuce, chopped - 2 tbsp
• Egg-less Mayonnaise - 2 tbsp
• Fresh Cream - 1 tbsp
• Salt and freshly Ground Pepper to taste
Method :
• 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. De-mould and keep aside.
•
• For the Russian salad filling :
• Mix all the ingredients in a bowl.
• Divide into 8 equal portions and keep aside.
•
• How to proceed :
• Fill a portion of the mixture in each toast case. Serve immediately.
•
• Tips :
• Muffin trays are used for making cup cakes, muffins etc. They are available at any shop which sells cake moulds.
•
• Note :
• These nutritious little cups of bread hold a medley of colorful vegetables and fruits.
•
• Preparation Time : 15 mins.
• Baking Time : 15 mins.
• Baking Temperature : 200°C (400°F).
• Cooking Time : 15 mins.
•
• Nutritive 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