Contributor: Puja Jain (Chennai, India)
Posted since : 02-04-2008
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
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.
Muffin trays are used for making cup cakes, muffins etc. They are available at any shop which sells cake moulds.
These nutritious little cups of bread hold a medley of colorful vegetables and fruits.