CUPTAPA 🧁🥘😉 one of our delicious plant-based creations by cooking a traditional recipe: ensaladilla (Rusian salad) plus adding something new: serve into silicone wrappers to make a cuptapa. The silicone wrappers (cupcake size) are the perfect unit for a tapa. Grandma Sita’s sustainable cuisine, always tasty cooked from scratch with love 💚


3 or 4 medium potatoes (450g)
4 carrots
3 tablespoons of peas
A tin of pitted green olives (180g)
2 boiled beets, grated (optional)
2 apples, cubed (optional)
4 tablespoons of egg-free mayonnaise
Salt and ground black pepper , to taste
A bunch of fresh parsley (optional)


1. Wash all the vegetables well. Peel the carrots.
2. Put the carrots and potatoes into a pot. Cover with cold water bring to the boil and simmer the vegetables for approx. 25 minutes. When the veggies are tender, turn off the stove and remove the pot from the heat. Strain the vegetables.
3. Peel the potatoes and chop it into cubes. Chop the carrots and apples into small cubes. Put carrots and potatoes in a big bowl. Add green olives, grated beetroots and peas. 
5. Add several tablespoons of mayonnaise, Mix  gently with a spoon. Add salt and black pepper, to taste.
6. Cover the bowl with cling film and leave it in the fridge. Russian salad should be served cold.
CUPTAPA: Fill the silicone wrappers (cupcake size) with Russian salad. Put on the peak of  each cuptapa a green olive and sprinkle chopped parsley (optional).

    • Olivier salad is a traditional salad dish in Russian cuisine. In many countries, the dish is commonly referred to as Russian salad. The original version of the salad was invented in the 1860s by a  chef of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow’s most celebrated restaurants. Olivier’s salad quickly became immensely popular with Hermitage regulars, and became the restaurant’s signature dish. The exact recipe, particularly that of the dressing, was a jealously guarded secret. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown. | wikipedia.org

Leave a Reply

Your email address will not be published. Required fields are marked *