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The food of the poor

The food of the poor

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Of course, on the last hundred meters I woke up that I had nothing to fast in the house and not many ingredients available so I decided to make a stew with everything I found in the house.

  • 3 medium potatoes
  • 5 onions
  • 5 tablespoons homemade tomato sauce
  • 3 tablespoons flour
  • oil
  • spices: rosemary (powder), dried dill, salt and pepper

Servings: 4

Preparation time: less than 30 minutes


1. Peel the potatoes, wash them and cut them into cubes, then add them in cold water.

2. Peel the onion, wash it and cut it into small pieces.

3. Put the pot on the fire, add a little oil and add the onion.

4. When the onion is a little glassy, ​​add the potatoes and 2 cups of cold water

5. Once the potatoes are soaked, add the tomato sauce, rosemary, salt, pepper and dill to taste. Let it simmer for another 10 minutes. In the last 2 minutes, add the sifted flour.

Great appetite!

Tips sites


It can be served with hot polenta (I didn't even have bread: D)

How to make the poor man's food fast: fish brine, the cheapest preparation. What do you put in the sauce to make it tasty

The simplest Romanian food, prepared from ancestors, is fish brine. Cheap, healthy and particularly tasty, brine is made quickly with few ingredients. The recipe from my grandmother's time can be found in the most important work of gastronomy, "Romanian dishes, wines and customs" (Paideia Publishing House).

The author, Radu Anton Roman, the master of Romanian cuisine, reveals the secrets of the fastest and tastiest tomato sauce with fried fish.

Here is how the author describes this preparation: “Born on the banks of the Danube, in a country rich especially in salt, brine certainly expresses poverty and haste: not you pots, not you oils or fine creams, maybe not enough time was not enough during the time of the outlaws of Calafat, only "Ciuschi" from the Bulgarian neighbors and the greenery from a reed garden.
But look, all the old work is good: the meat cooked on salt, between its scales, has an exceptional flavor, tenderness and finesse. But once removed from the scaly skin, it should be watered with a spoon, two of the fragrant juice in which it lay, as well as with a cup of pond wine, a Red from Mavrodin or other vineyards along the Danube. It is a white-pink wine, neither too big nor too small, honest and table, that is, like the polenta without which the brine is dirty ”.


2 hot peppers
2-3 tomatoes
500 g coarse salt
50 g of vinegar
half a liter of water
greens (parsley, celery, larch, dill)
2 kg of freshwater fish, preferably over white - perch, pike, but go any other fish.

How to prepare
• Bring water to a boil.
• Spread a layer of salt on a moderately hot hob or on a sheet placed on a soft embers
• Peel the fish, but do not wash the scales in cold water.
• After the salt has boiled well, place the fish on the board every three minutes and turn, a total of two or three times, until it turns dark brown even if there are black burn spots, no baths, that only scales the white meat appears, sweet and cooked in its small fire makes the brine good.
• Take the fish off the salt and place it in a clean tray.
• Sprinkle with tomatoes, greens and hot peppers, all chopped.
• Sprinkle with a little vinegar (lemon for fine cheeks)
• Pour boiling water to the thickness of the fish (the perch should look like low islets, beaten by the waves), cover and leave in it until it crumbles.
• It is eaten by removing the skin with scales from the tender meat (in general, the dishes of the river and the Delta, made of freshwater bony fish, in the simple, almost rudimentary way, of fishing hunger, are not called forks, but are more usefully eaten them by hand) and often passing the polenta through the thin but quick sauce.

The journalist, in love with the kitchen

In his 57 years of life, Radu Anton Roman, journalist, writer, TV director, hunter and sport fisherman, has published poems, travel notes, novels and essays, being involved in several television projects and publications, dedicating himself since 1997 and the gastronomic field.
In 1998, Radu Anton Roman published one of the most important recent works of Romanian gastronomy "Romanian dishes, wines and customs" (Paideia Publishing House).

Italian mamaliga

It is very good. I also prepared a similar recipe. And the Romanian bulzul is delicious. Shepherds' recipes are also very tasty.

For "Romanians" it is much more consistent and tastier but. with the sheep's cheese and pieces of sausage in the composition, put everything in a pan greased with oil and break in the nest (made with a wooden spoon) a few eggs and put them in the oven until the eggs are done. Good appetite . What are you saying. is more consistent than "Italian soup.

The Italians call it "POLENTA" and it's a kind of "poor man's food". terrible, terrible! It doesn't even compare to our polenta with bellows cheese & sour cream, polenta with Transylvanian stew + pickles or. so many other combinations! Only when you look at it and your stomach turns, it's like vomiting! - (

Contrary to our Romanian opinion, beans are not "poor man's food", cheap and without benefits. Beans are a very popular food abroad. Beans are rich in protein, fiber and calcium. It's a really economical way to make your diet healthier. Don't avoid it and prepare it in all ways: boiled in salads, in a Mexican mix, stewed or beaten.

Processed food has an increasingly bad reputation. This does not mean that they all fall into this category. There are also foods enhanced with vitamins and minerals such as calcium. Cereals are an example. Consumed at breakfast, cereals are an indicated way to introduce these nutrients in the diet. You just have to be careful about the amount of sugar you add.

With and about salted anchovies

Although it is a great delicacy offered by the Black Sea, salted anchovies have been a bit unfair for years. In the past, it was considered the food of the poor, as well as mackerel & # 8211 in the words of Franz Zaicescu & # 8211 a gourmet of great refinement. Hamsia is a summer star in the form of fresh, fried, with garlic. And what do we do with the salty one? Well you don't even know what you're missing, as a scandal journalist from a slum of Caracal said.

Before entering the subject, a little order must be made between the fish, they are many and chaotic, although they walk through the sea in orderly jokes. In the market are sold under the name of anchovy or chilca three similar types of fish, which have only two things in common: the head and the tail. In the Black Sea they rarely see each other in front of each other, they do not stay mixed, otherwise they meet on the fishing stalls.

We are talking about aternina (or chilca), sprot and anchovies.

  • the sprout is larger and more fleshy, that is why it is the most sought after, but also because it is easy to clean, being bigger and stronger
  • Aterine is the smallest and has two dorsal fins. Anchovy and spruce have only one
  • anchovies are somewhere in between, but they are the fattest and tastiest. You can recognize it by its more convex shape, a single dorsal fin, but also by the size that does not exceed the index finger.
  • at sea, the most common in fast food and restaurants is sprot, anchovies being more meticulous to clean, you find it harder.

When I find salted anchovies I don't miss, I take half a kilo and I play with it as I see fit: salads, fish paste, canapés. And they make cats happy, but calm, do not overdo it with raw or cooked fish, they will have kidney problems. Once, twice a month, the pass works.

Both the land and the anchovy enter the great lakes of the Delta. The ones caught in Razelm are the best, they are fatter. If they reach the markets in the country, I don't know. But I know that at Sfantu Gheorghe I ate small pieces caught in Razelm, very good, completely and completely different flavor.

The & # 8222s poor & # 8221's food has become more expensive

In April, food cost us more, the food of the & # 8222sovar & # 8221 registering the most significant price increases. Potatoes, eggs and fruits were 10-15% more expensive in April compared to March, according to data provided by the National Institute of Statistics.
In the agri-food markets, the highest prices were registered for eggs, which cost 15.1% more.
For fresh fruits, prices at market stalls were higher by 11.6%, and for citrus, by 10.1% higher. Potatoes did not escape the increases either, they cost 10.2% more than in March. Cow's cheese was 3.8% more expensive, and bee honey 4.9% more expensive. However, the National Institute of Statistics reported that, overall, food prices rose by only 2.3%.
In addition to food, in April Romanians took a little more money out of their pockets for non-food goods, but also for services. Thus, electricity increased by 8.3%.
The rest of the non-food goods did not register variations greater than 1-2%. Services cost 2.5% more on average.
Of this category, the largest surplus was registered by the tariffs for water, sewerage and sanitation (+ 5.6%), postal services (+ 3.8%), telephone services (+ 3.6%) and urban transport ( + 2.5%).
As a result of these price developments, the inflation rate in April rose by 2% compared to March, when the inflation rate was 0.4%.

The poor man's troubles

When I hear the word & # 8222salads & # 8221, the child in me immediately thinks of childhood. Feasts were often made before holidays, birthdays, or other events that brought the family together. Having no options in the trade, my mother made the saltworks with the & # 8222forma & # 8221, from morning to evening, to fill the bellies of the children who were circling and to have enough for the guests who were going to cross our threshold.

I never made my mother's recipe, I have no choice, she always put the ingredients in her eyes and listened to what the dough told her. Since I am a mother, I have been trying different options, but due to a supply error, this recipe was born, to which we remained faithful, for several reasons:

  • few ingredients
  • very tasty
  • they are made relatively quickly
  • they can be stored in the freezer and baked as needed

Grind the cold butter finely and mix it well with the flour, the result will look like sand. Add the yoghurt (if it is not Greek, you may need a little more flour) and form the dough, which is kneaded a little on the floured top. The dough is flattened and refrigerated in cling film for 1 hour.

After the yogurt ferments have done their job, the dough is removed on the floured countertop, and spread, then folded and stretched again, the procedure is repeated according to your mood and time. The more, the better.
This is what it looks like after folding, before the salts are cut. Once it reaches the final stretch (the sheet should not be thicker than 3 mm) the dough is cut, greased with egg and decorated with seeds to everyone's liking. They can be placed in the freezer, in the tray, on baking paper until they harden, then transferred to bags. When you feel like it, just put them in the tray lined with baking paper and in the oven (do not thaw).
Frozen, put directly in the pan and in the oven.

Or they can be baked immediately, in the preheated oven, at 225 degrees, around 10-15 minutes, check most safely, they bake very quickly.

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64 reviews of Crumpi with dumplings

And I do it quite often, but I also put about three hard boiled eggs cut into cubes and paprika if you like it spicy, the Serbs eat very people are crazy about this food)

What kind of flour do I not realize, corn, wheat?

Wheat flour. Some of the flour (2-3 tablespoons) can be replaced with semolina.

something my husband would eat every day

This food is preferred by the whole family. I follow you with great pleasure, your song warms our hearts, and the recipes sweeten our souls. Congratulations on what you do.

good, but not for those who keep the diet for medical reasons.

I try it for sure it looks tasty

I knew you from TV a long time ago but I would not have imagined that you are so skilled in the culinary art until about two months ago when I discovered you by chance, looking for a cheese pie with cheese since then I have no problems with cooking. what I want.

This food was preferred by my father and grandfather. Only the dumplings were bigger, made of a slightly softer dough, stretched and broke on the hand. I served it with tomato sauce. Now it is preferred by my daughter, but for fasting I make croutons with macaroni and tomato sauce.

super, grenadier marsh! Coincidentally, that's what I did today, but the option & # 8222 that you cook when you hurry & # 8221, that is with noodles instead of dumplings of course, your version, with dumplings, is much better. I follow your blog with great pleasure, I like your recipes a lot, I have tried many and I admire you a lot and I am a little envious of your family, what goodies you cook! All the best.

goes well with dill sauce

My dumplings were a little hard, why? :(

Maybe you kneaded a dough a little too hard, from one flour to another the amount of liquid absorbed differs significantly.

My dear, I'm from Arad (or besides) so I know what the dumplings with dumplings taste like, and you're driving me crazy not only with them but with all your insane recipes from which I don't even know how many I've tried. -I discovered about your blogging beginnings and I consider myself lucky and I wish you so much every time that you certainly can't take him a wonderful and enjoy us from now on, kisses a lot

Thank you very much, dear Tamara :). The recipes I grew up with seem to be the best, right? :) How simple to be!

You can also make dumplings with eggs without fasting. The dough is made thinner from flour, warm water, salt and a teaspoon of baking soda. Cut with a teaspoon from the bowl directly into boiling water.

ah Valushke & # 8230 can not believe. a delight .

supersuper! I will do it today! My husband is Moldovan (Romanian) I hope he likes it! :)

to me in the village to say GALUSCE CU CRUMPI, I keep it to me that I am a banatana from secusigiusat da pusta. at high school on Sunday when I left for boarding school I had to make crumbs with crumbs and I had to lock the door on the street so that no one would come to see what I was eating on Sunday.

I'm glad I found this blog. I just can't get enough of reading it. I go through recipe after recipe and discover the taste of my childhood. Thank you very much!

In my grandparents' village, this delicious food is called & # 8222grenadier marsch & # 8221. Fantastic recipes, thank you.

When you told me about the plum compote, you reminded me of my grandmother (rest in peace) who made a cherry compote that she served with potatoes and meat. She was a German, from Iecea Mica (a German village in the past, now there are not many Germans there as far as I know).

And she also made a food that I don't know what it's called, but I really liked it and it didn't work out, so she shows me how it's made ... she made a dough with potatoes, kneaded it well and shaped rolls similar to the ones she -you made it for gnocchi from which you cut pieces of about 2-3 cm and rolled them in your hand, then boiled them in water. So far everything is simple but I don't know further, my mother says that she boiled them until the water dropped and then she burned them, probably then she put oil on them, or I don't know. . But it is certain that the same pot was fried for them, after which they put the boiled and cut potatoes, they were fried a little together and ready.
Maybe you know what this is about ... And please forgive me if I bother you in any way.

It looks ... pretty good. I'll try too. x

Hi ! You can show us how to make kurdokolac. I learned that you cook Hungarian food and recently I visited Covasna and bought and it was very good.

God! It was raining in my mouth when I think of them, Laura!
I haven't done them in about six years, since my father left! And if you allow me (please!), At the end, you put them in a pan, you give them two yolks with sour cream and some slices of paradise! :)) It's a total mess.
God give us all what we need! HAPPY BIRTHDAY!

Honey, Laura, thank you for reminding me! It was raining in my mouth when I think of them! :)) I haven't done them for more than six years, since my father left, but what a wonder they are. and if, at the end, you put everything in a saucepan, or heat-resistant tray, you give it a breadcrumbs powder, two beaten egg yolks, some smoked cheese (or cheese), grated on top, with slices of paradise (garden , otherwise & # 8211 no.) & # 8211 e dezmatz curat. :)) All the best! Love, Cristina.

this recipe reminds me of my grandmother, my mother as I called her, and I never got tired of this food

I sit and read your recipes and it's like going back to the past :) I used to die for dumplings and I always beat my grandmother to make them. She didn't call her "dumplings", she called it "poor man's food", and I thought the poor man ate the best food :))

It really is a great food, but also cheap at the same time, your grandmother was right. :) And you're right, and the poor had access to something tasty and filling preparing something like that :).

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All the best, team

Ceau, Laura, and congratulations for the recipes you share with us, and I'm from Banat, and I grew up with these dishes!
My husband discovered the pot recipe for you, looking for something "otherwise & # 8222 - he's a gourmet and he likes to cook" and that's how I came across your blog. . . wonderful recipes, how the food was made, "long ago" and it was so good!
Luna, Granadier (first to write with umlaut, meaning 2 dots above and it reads ,, e & # 8221, yes I don't have the right keyboard to write in German) Marsch, meaning the Grenadier's March (I don't know why it's called so!), it's something else (Laura, do you know?): a pancake dough is made thicker and with more eggs (I, anyway, I put 5-6 eggs in pancakes ... so be it!), put a little oil on the bottom of the pan and, when hot, pour the whole composition, turn the heat to medium and with a wooden spoon mix continuously and in all parts through the dough, until it thickens well, acquires a slightly brownish-golden color and forms small lumps. We eat this German food (my great-grandmother was German) with compote or we poured fruit syrup, made, of course, at home, from the thick, aromatic and sweet one & # 8211 the food is his! Luna, am I right?
Laura, I think you released music CDs, right? When do you still have time for recipes ?!
Congratulations once again for what you are doing here and I look forward to working!

Yes & # 8230.and grandma used to do something like that & # 8230but I call them šmorne and in the summer instead of compote we eat them with lettuce

Laura I am very happy that I found your blog with the wonderful recipes from my grandmother's time that my mother used to make when I was at home, I now live in Spain and I remember very often giving the food that my mother made as in Banat, I am from Timisoara, from Gataia, and he often made me crumbs with dumplings and jam pockets, alas, but I was much more at peace. Now that I have found your blog, I try to do it one day, I hope to get me out.

erika dear, I am convinced that your recipes will succeed! I'm glad to know you among my readers! :)

It is also the food of my childhood, born and raised in a Serbian family, food that I prefer to any steak & # 8230..and I break the dumplings a little bigger and sometimes I make tomato sauce next to them, try it. I'm sure you'll like it.
Today I made savarine, also with breadcrumbs like yours. My nephews ate them out of breath.
Congratulations for all the blogs posted. All the recipes are great. Maybe because I love Timisoar and I like everything about Banat!

Doina, I also made this wonderful dish with tomato sauce! You
thank you very much for the congratulations and for the attention you pay to this one
blog. I look forward to seeing you!

Laura, I've been reading your blog for 4 (four) hours, which & # 8211 woe to me! & # 8211 just now I discovered it and & # 8230 miracle: I find this recipe, which we have been looking for for a long time! My mother, Zorca & # 8211 be forgiven! & # 8211 was from Santana and, on fasting days (and not only, it all depended on eggs)), this was the food that my brother and I preferred to any other. Thank you from the bottom of my heart for writing, for giving generously of your gift to others, for bringing Banat, so dear to me, with all its goodness, to the gate of our souls!

Teodor, I'm so glad to know you among my readers. Stia Zorca,
God forgive her, what's good :). That's right, if you make egg dumplings, the food
it becomes sweet, if you make a sip of water and flour and break dumplings
small of it, it is fasting, but no less tasty. Good with sauce
paradise, good with compote but also with pickles :).
Thank you very much for the warm words, I look forward to seeing you,
very dear!

It reminds me of & # 8222granadir mars & # 8221, a food that my aunt from Timisoara used to make just because she also adds tomato sauce. Anyway very good food, I will really do in the near future.

Yes, yes, it is a variant with tomato sauce, very, very good! :)

Like so! Â & # x20AC; & # x153 : & # 8222 nylon zama & # 8221, a straight soup with fried onions, and a little iutzala & # 8221 & # 8230au! that it was good for your stomach & # 8230, to eat until you dash, and then to push on the right & # 8230, only & # 8217 otzara (!) & # 8230, only a little to catch your sweet sleep & # 8217 (!)
Virgil & # 8217utz

AAAA yes & # 8217 bun ii, & # 8230. you should know that my grandmother (grandmother) used to make me dumplings with crumbs and & # 8222 nylon zama & # 8221, a soup made of fried onions, with a little hot paprika and salt, over which about 600ml of water is put. (comes out about 2 good soils)

It's true that eating with a compote can't stop you!

CNX & # 8211 aha, here's a knowledgeable comment! :) Our grandmothers will have made something good out of nothing, why should I line up on this, at least if we could keep their science :). With plum compote & # 8230. ooooof!

I think it is delicious, and it is very suitable for these times. I'll try it as soon as possible.

Dear Oli, you will not regret, you know! It looks like the best is with plum compote
instead of salad, but no, a matter of taste!

In Transylvania, potatoes are traditionally boiled in their skins & # 8211 the taste is more & quottaranesc & quot;

Anonymously, it's cheaper to make dumplings from an egg and 175 grams of flour, than to buy even the cheapest package of pasta. :)

Anonymous, well, the people of Banat are from Banat, of any nation :). I think they're fine with grated cheese.

Silvana, it really is very fine, that's right! I will also try tomato sauce.

Oana, is a recipe specific to Banat and Transylvania. I am very glad that you were successful with her, may she be well!

In Transylvania, poorer families cook this way by replacing dumplings with pasta (macaroni, penne, tagliatelli). When everything is freshly prepared, a tasty and filling meal results.

Hi! And the Bulgarians from Banat eat dumplings with potatoes, as is your recipe. I really like it if I laugh a little salty cheese on top, it's bestial.

My grandmother was making tomato sauce, besides dumplings with dumplings & # 8230. I also grew up with this food! Usually on Fridays it was done by my grandmother and later by my mother when it was a meatless day.

A cheap and very tasty recipe, I tried it and my family thanked me. Is it a recipe specific to Banat? I didn't know about her until now. Thank you very much, Laura, as for the other goodies.

Good luck, Luiza! Vuki says "it means the boys were good"! : P

the combination of flavors is bestial & # 8230 you awakened my childhood memories with this recipe ... I also felt like I had such a craving. *

I've never eaten it, but it looks very appetizing.

Çok güzel, çok leziz ve iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.

Yes, my mother also told me that on Lent days her grandmother made dumplings out of dough without eggs, only water and flour, but that those were a little more pasty, but just as good. It is clear that there were several rods circulating, even your grandmother and aunt made them differently, also, my mother instructed me to break with my fingers the small pieces of dough, my husband tells me that his grandmother shaped them in the form of cigarettes & # 8230 essential it's the taste! :) It's very good with tomato sauce, really!

I also grew dumplings with dumplings, but in our country the dumplings were bigger or a blanket was made from which larger leaves were cut (squares) depending on who in the house made the food (grandmother or aunt) and this food was served to us with tomato sauce. When my father leaves for a delegation (he comes from another area where such food is not consumed), something like this was cooked. We think that dumplings were not made with eggs and it was considered fasting food, so we eat on Wednesdays or Fridays.

hehe! That's right, the old recipe since the world, full of carbohydrates but still so good! :)

Fried zucchini, simple, fasting recipe

Let's make simple Romanian cuisine known everywhere, as our mothers and grandmothers cooked!
Leave me comments below, praise or criticize me, as you see fit. Let me know that you passed me by this virtual house.

And if you like what I do, you can reward me and share the recipes for your friends too & # 128578 I hug you dearly & lt3

This fried pumpkin recipe has also been tried by blog readers:

What is Ratatouille

According to Wikipedia, Ratatouille is a vegetable dish, originally from the South of France, and more precisely from Nice.

In the past, it was known as the food of the poor. Today, however, it is famous all over the world, and although it is cheap to make, it is no longer the food of the poor.

The original ratatouille recipe contains eggplant, zucchini, tomato, onion, garlic, spices, bell peppers, basil and fresh thyme.

But due to its popularity, many variants have appeared.

As I told you, I like to combine the classic with the modern, so today I will show you how to make the traditional ratatouille version in slow cooker.

You can serve it as an appetizer, main course or side dish.

For vegetarians it is excellent as a main course. But since most gourmets serve it as a side dish, I'll leave a few below ideas on what you can serve with vegetable Ratatouille

Video: Food for the Poor - The Least of These (August 2022).