Russian Salad Bread Cups
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
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These nutritious little cups of bread hold a medley of colourful vegetables and fruits.
Main Procedure
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 - 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.
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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 |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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