It is very easy to get children interested in cooking and the best way to start is with simple salads. When Serita participated in various culinary competitions, Ranita was also eager to try her hand. The Women’s Fellowship of my Mum’s church provided the opportunity and the sisters decided to make a tried and tested recipe – Russian Salad. Many combinations and versions were experimented with before the final outcome. And of course the entry won the prize.
1 beautiful salad plate
1 bunch lettuce, washed and wiped; 1 carrot grated; ½ pomegranate; ¼ cup peas, boiled; 1 small yellow zucchini, diced; ½ apple, diced; ½ orange, peeled; 2 cucumber slices (ends); 2 tomato slices (ends); 4 hard boiled eggs, peeled; 5 tbsp. mayonnaise for dressing; 6 peppercorns and 4 cloves; salt to taste.
NB: Can also add 2 tbsp each of cream and yoghurt to dressing.
To make mushrooms: Slice off top and bottom of boiled eggs to enable egg to stand. This will be the stalk. Place tomato slice on top of egg for cap. Top with cucumber end. Make 2 mushrooms. Reserve top and bottom of eggs to make the mice tails.
To make Mice: Cut eggs in half. Place pepper corns for eyes at narrow end. Push 2 cloves in for ears. Cut tails from sliced ends of eggs. Make 3. Keep aside.
Shred lettuce very fine. Place on salad plate. Mix carrot, peas, apple, pomegranate seeds, zucchini; sweetlime and salt with 4 tbsp mayonnaise, reserving 1 tbsp. for later use. Arrange lettuce leaves to one side. Place mice in foreground on lettuce and tails behind them. Arrange the mushrooms on either side. Mix the 1 tbsp. mayonnaise with 2 tbsp. water and drizzle over lettuce. Serve with crusty garlic bread.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
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