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PrintVEGETARIAN TOMATO SALAD CUPS
Calling all those vegetarians, Vegetarian Tomato Salad Cups is such a wonderful dish that you can serve at home! It is because it creates a mouth-watery effect which will definitely turn you upside down! Enjoy its heavenly taste to fulfill your satisfaction!
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pour half the vegetable stock into a 1.5 litres / 2½ pt / 6 cups bowl. Stir in the gelatine and leave to soften for 5 minutes.
- Melt, uncovered, on Defrost for atleast 3 minutes. Add the remaining vegetable stock, stirring well to mix.
- Cover and chill until cold and just beginning to thicken, then fold in all the remaining ingredients except the eggs.
- Divide between four glass bowls and chill until set. Before serving, sprinkle with the egg.
INGREDIENTS
- 500 ml vegetable stock
- 1 tablespoon powdered gelatine
- 2 tablespoons tomato puree (paste)
- 1 small onion, finely grated
- 1 teaspoon castor (superfine) sugar
- 1 small green (bell) pepper, cut into tiny cubes
- 175 grams cottage cheese finely chopped
- 1 carrot, grated
- 2 canned pineapple rings (not fresh or the jelly won't set)
- 2 hard-boiled (hard-cooked) eggs, grated
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