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Soricei / Mice

Incepand cu aceasta reteta, foarte simpatica, am decis sa postez la final si varianta in engleza, ca sa fie pe intelesul mai multor oameni. Nu va speriati, ca nu va recomand sa alergati rozatoarele pe strazi ca sa ii puteti pune apoi pe farfurie, dar va arat o forma mai haioasa a unei retete mai vechi, folosita in casele noastre, pe care multi o indragesc.

Avem nevoie de:

  • 5 oua
  • cam 150 – 200 grame de pate ( poate sa fie si de pasare si de porc )
  • 2 linguri de unt ( rase )
  • sare si piper dupa gust
  • 2 ridichii mai mari
  • un ardei gras, verde
  • 4, 5 masline
  • vreo 5 kg de rabdare

Fierbeti ouale tari si apoi lasati-le in apa rece cam 10 minute ca sa se curete mai usor de coaja. Dupa ce le-ati curatat, le taiati pe lung si scoateti galbenusul cu grija. Acesta din urma il amestecati cu toate ingredientele de mai sus pana obtineti o pasta. Pasta se va pune apoi in albusuri, in locul galbenusului. Multi dintre voi cred ca recunoasteti deja procedeul de la mame, bunici.

Dupa ce-am umplut toate jumatatile de albusuri, incepe partea cu rabdarea. Si anume, se iau ridichiile si se spala bine, se taie pe din doua si apoi se feliaza foarte subtire. Luam si ardeiul, il spalam si pe el si in taiem subtire, pe lung ca sa obtinem niste betigase. Maslinele se taie in forme mici direct de pe sambure, cam cat o boaba mai mare de piper.

Luam jumatatea de ou umplut si o asezam cu partea rotunda in sus si atasam in partea mai lata o bucatica de ardei, in capatul opus se pun 2 bucatele de masline, ca doi ochi si apoi ca un nasuc, si la final si urechiusele, din feliile de ridiche.

Cam asa:

soricei1

Si cat nu se termina rabdarea, repetam procedeul cu fiecare jumatate de ou umpluta:

Image

Si o privire din spate:

Image

Pofta mare!

English version:

Starting with this recipe, otherwise very nice, I decided to finally post the version in English of my blog recipes, so more people can understand what I do here. Don’t worry, I won’t recommend you to jog rodents on streets so you can then put them on your plate, but I will show funnier way of an old recipe, used in our homes.

We need:

  •      5 eggs
  •      about 150 to 200 grams of pâté (can be and poultry and pork)
  •      2 tablespoons butter (grated)
  •      salt and pepper to taste
  •      2 big radishes
  •      one green pepper
  •      4, 5 olives
  •      about 10 lb of patience

Boil the eggs hard and then leave them in cold water about 10 minutes to peal them easier. After you have peeled them, cut them lengthwise and remove the yolks carefully. Latter on mingle the yolks with all the above ingredients to a paste. The paste is then added in the whites to replace the yolk. I think many of Romanians have already recognized this method from their mothers, grandmothers.

After you have filled all whites halves, you can start working on your patience. Namely, take radishes and wash well, cut in half and then slice very thin. Take then the pepper, wash it and cut it in thin lengthwise to get some chopsticks. Cut the olives as well into small shapes  about the size of a grain.

After filling all the egg half place them with the round side up and affixed to the wider a piece of pepper, at the opposite end put 2 pieces of olives, like eyes and nose, and the ears will be the radish slices.
Have fun with my mice !

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