One manufactures also ketchup home made since several generations with a recipe which was modified but which is of ancestral origin. It is quite simple and if his jams house are made, one makes also his ketchup house which is a rather fruity recipe. One recommends to manufacture his portion of ketchup home made after annual harvests and only one time the year. That contributes to encourage the individual gardening but to make some it is not necessary to garden much to make the basic ingredients. That also contributes to facilitate the conservation of food to make a bottom of cupboard. The recipe which will follow is based on the standard for an average yearly consumption of a person of which weight average is approximately 70 kilograms.

INGREDIENTS

6 LARGE TOMATOES

0.5 LARGE CELERY SEEDLING

5 LARGE APPLES

5 PEACHES (or) 3 MANGOES

5 AVERAGE ONIONS (or) 10 SMALL ONIONS

500 MILLILITERS OF VINEGAR

1 KILOGRAM OF SUGAR

1 SMALL POCKET OF SPICE IN A BAG OF COTTON TO BOIL

1 TEASPOON OF SALT

Then, you must peel quite clean tomatoes, apples, peaches or mangoes and onions. For apples, it is necessary to remove the heart and for peaches or mangoes it is necessary to remove the stones. Then, you cut out of dice tomatoes, celery, apples, peaches or mangoes and onions. You place them all whole in large cauldrons of capacity of 20 liters and to heat you fire with means until it either cooked as out of pulp. Then you add the sugar, the vinegar, and the salt and you let go up to boiling. You brew regularly. You place the small pocket of spice in the tied up cotton bag to boil and you place the small pocket in the ketchup so that you will be able to take it again later without its contents being spread when your ketchup will be cooked. You thus let boil during 25 minutes and you cut fire but you leave the large cauldron on the round at it's place. When the mixture cooled enough approximately after an hour, you withdraw the small pocket of spices and, in the same way you place the ketchup in pots of glass same than the jams home made for the conservation. You should be able to make between 2500 and 3000 milliliters of ketchup home made. Good appetite!

PS.: Although the peelings are edible, they should not be included in this receipt you can eat them immediately or include it in another receipt.

The recipe of relish home made exist in some forms. The recipe that I worked out is really easiest. It is as to make jams but cucumbers ar used. That's it !

But I will say to you more exactly how. One takes desired cucumbers and one them clean very well. If the cucumbers come from the garden, it is very easy to clean them under water. If the cucumbers come from the greengrocery, they should be rubbed much more because they can be waxed to prolong their conservation of it. Waxing should be removed. Then one cuts just a little bit the ends hardly the size of two small coins. And one cuts them into four on lenght. One places a mill to chop the meat on the table and one places a very large bowl below the nozzle. One chops cucumber in the mincing machine. If you have a sweet pepper piece it does not matter the color, it would be good to include it in the mincing machine at the same time as cucumber. Initially it comes out a liquid. This liquid should not form part of the receipt. It is necessary to preserve the liquid separately. It is edible and drinkable but in another receipt. One chops the quantity of cucumbers which one wants well, that can be to make only one cucumber enough at the same time. When one has a sufficiently drained cucumber minced, one puts it in a bowl, one adds two soupspoons of vinegar and a pinch of salt in the brews. One takes a bowl of the same dimension and one places the same volume of white sugar. Initially one makes heat a round with means, then, one takes a cauldron in size proportional and one places the mince of relish, vinegar and salt inside one make heat until a certain quantity of vapor came out approximately three minutes and one adds sugar. One make cook again approximately ten minutes. There is the relish home made which is ready. It is just necessary to withdraw it from fire to place it in pots of glass. Since its conservation is not very durable, it is better to not make some for more than three months at the same time and to place the pot at the refrigerator.

A natural sauce is formed when one cooks chicken with the pin or in a oven. It is a natural reaction which occurs in this form of kitchen. Me, I started to make a search on that there is more than twenty years ago. Initially the whole chicken ready to cook was always abundant in the inventories of the grocers where I was going to buy food. And this chicken was presented in plastic bags to the ray of the meats in the cooled counter and also commercial display units. There were never recipes of preparation for this chicken. Me the recipes, I imagine them. I do not like too much to read a book with a very complicated recipe and beautiful photographs with an introduction and a conclusion and even with some dietetic analysis. Then in any event I always finish by knowing the version of the professional cooks because they are not paid to doing nothing. Then I sought information over the cooking of chickens and I made many experiments. The frying is delicious but which wasting. The boiling it is edible but just good for soup. The big problem that I was initially posed was to cook chicken with what if I cooked it in the oven. Then, I had an idea and I said to myself that I had anything to lose to test it. I was going to cook the chicken just as it is with nothing more and nothing less in one cauldron with a lid in the oven at a temperature which does not exceed about 200 celcius degrees, history to not make jump the oven. Then I would withdraw chicken of the oven at the time or say I will start to worry me about the fire hazards. And at the time when my nose will determine that the chicken is cooked. I had not been mistaken because I had succeeded in putting in my plate my own version of the roasted chicken with the pin.

Cheer that I said to myself, I have just put to me a good instrument of work to my edge. Then, grease that I drained in the content of this cauldron represented a rather important volume. At the beginning, I threw grease in the toilets and only to wash the cauldron. Then I said myself that I could perhaps preserve the chicken grease in a bowl and put it on the toast, then if I could even put the bowl at the freezer a certain time and to arise later it to still eat some thus prolong its conservation. It was not very good. Then my chicken was to me still a little too expensive. The financier will say that I had not paid it yet and it is false.

What to make with the chicken grease? Still there, I put myself the question during a very long time. I made search on top and I made several experiments. Here that to make soup at this stage with a part of chicken cut out of dice, to add water and spices was more economic and better with the taste than boiled chicken. Then I added the grease of chicken in substitute to butter when I made potatoes reconstituted out of mashed potatoes. And still there, that passed much better than on the toast, but it was still a problem. The punch it came at a given time to me is the idea I had when I just made my mix immediately after the cooking of chicken but this time with rice which tended to stick. It is there that I hung my idea because my whole chicken was not expensive any more. The financier will say that I had just paid my chicken and it is false.

THE RECIPE

1 WHOLE CHICKEN READY TO COOK

1 QUANTITY OF FRESH WATER EQUIVALENT TO THE QUANTITY OF GREASE WHICH IT WILL FORM

2 QUANTITIES OF RICE EQUIVALENT TO THE QUANTITY OF GREASE WHICH IT WILL FORM

Initially you preheat the oven at 190 celcius degree. You place your whole chicken ready to cook in a cauldron with a lid on it into the sufficiently large oven who will accomodate it completely. You place the lid on the cauldron after the whole chicken is inside and the lid must close well but not seals perfectly. You place your cauldron and filled up lid of whole chicken ready to cook in the oven which has already beforehand obtained the temperature of 190 celcius degrees. It is necessary to let cook between one and two hours before the chicken either cooked. You wait until the odor of cooking is very marked. You check the flesh with a fork, if the flesh is detached very well and brownish to the bones then only the chicken is cooked. If the flesh is dew and very stiff it is necessary to cook longer. When the chicken is cooked, you extinguish the oven and with mittens for oven or a thick linen, you withdraw the cauldron with the lid containing chicken from the oven. Then you can wait from ten to thirty minutes but it is not essential. You take the chicken from the cauldron and let it drain a little above the cauldron. Then you place the chicken in your plate of display unit. The chicken is ready to eat.

Now, you see the residual chicken grease, it is the content of the cauldron which cooked the chicken before. Then now you will take your quantity of fresh water equivalent to your quantity of produced chicken grease and you will pour this water in this cauldron very delicately. Then with a long soupspoon, you will mix the contents of this cauldron by taking care to well mix the chicken skins that there is inside if there is. Then by making the mixture, it should be made sure that there are not small bones and if there is by inadvertently, it should be withdrawn as soon as they are seen. Then, you will preheat the oven again at 180 celcius degrees. While your oven preheats, you will calculate the measurement of the contents of your cauldron and you will measure yourselves an equivalent quantity of rice. When you are certain that you measured the good quantity of rice, you will place this quantity of rice in the mixture of chicken grease and water that there is already in the cauldron. You again will mix the contents of the cauldron a few seconds. Then you will put the lid of the cauldron on this mixture. And you will put this cauldron with contents and lid in the oven whose temperature was pre-established at 180 celcius degrees to let cook still almost an hour. You will know if rice is cooked according to the odor of cooking. If you detect an aroma of flaring, the rice should be withdrawn quickly from the oven. Rice is not cooked yet as much as it did not swell and not taken up to 1.5 times the volume of the original mixture. When the cauldron is ready to come out of the oven, the mixture is cooked. You can let cool the cauldron from ten to thirty minutes but it is not essential. You take the rice with the chicken grease from the cauldron and you place in your plate display unit.

Now it does not remain you any more that to prepare your meal because your food is cooked and ready to assemble. It misses only some details of presentation, others spices, others sauces, other food and you will have in your hands the instrument of work on your edge. Good appetite !

The history starts, it is a guy who says to me that it is possible to grow giant cucumbers which can be up to 50 centimeters length and the diameter of an American football ball. I said what ? That may not be and he swears to me that yes it is possible. Whereas we stummered like beautiful crazy, further more I was on a beer and I did never forgot from that story. It ends up finding the word which he had to the end of the tongue and it was not cucumber but well zucchini. I said that in any event I had never seen that.

Initially; to see it, to believe it, to seek then well, to know what it is, before drawing my own conclusions. And it was true, that took a couple of years to me before including/understanding with my way, that then !

The zucchinis that one buys at the market are of small dimensions and one cuts them to this size not to have indigestible seeds inside. The seeds of zucchinis are same form as the marrow seeds. In fact the zucchini is in the vegetable family of marrows. Then if one wants to cultivate zucchinis, it is necessary to let push the zucchini until it becomes giant. Then seeds are withdrawn and these seeds will give others seelings of zucchinis and so on. The small zucchini from the market does not contain seeds. It is an agricultural produce like endives or every same thing, any vegetable that is picking before maturity. It is absolutely necessary to know this to cultivate zucchinis.

To make the cake with zucchini now, the timing is necessary, to break down it need a mixer, to rape it need a rapor, to contain the mix in the oven it need two cake tins of 18X24X5 centimeter, some sheets of waxed paper, some lard in grease and of course we need the oven at 180 celcius degrees. And now you can smile, there is the recipe.

INGREDIENTS

2 CUPS OF FLOUR

2 TEASPOON OF BAKING SODA

0.25 TEASPOON OF MAGIC BAKING POWDER

2 TEASPOON OF VANILLA

1 TEASPOON OF CINNAMON

0.5 TEASPOON OF SALT

2 CUPS OF ZUCCHINIS (SMALL 3 ROUGHLY)

1 CUP OF VEGETABLE OIL

1.5 CUPS OF WHITE SUGAR

1 CUP OF RAISINS

1 CUP OF GROUNDED NUTS

Then initially you grate the zucchinis very finely to make two cups of volume of them. Then you measure all your ingredients. You make sure that your nuts are well ground. You place all ingredients in the same mixer bowl and you mix with the mixer ten minutes. When it is ready, you place a paper sheet waxed in the content of the two cake tin and you pass by again with your fingers and you lubricate the waxed paper with lard on the surface which will be in contact with the bread-cake mixture. Then you distribute the bread-cake mixture equally in the two cake tin thus prepared for cooking. Then you place the two cake tin filled up of the bread-cake mixture in the oven at 180 celcius degrees during 90 minutes. Except that after 60 minutes, you open the oven to check cooking and to replace the cake tin if possible differently to ensure you a uniform cooking. When the bread-cake mixture is cooked, you withdraw the cake tin from the oven and you withdraw the bread-cake from the cake tin. Then you place in a plate to let cool and be useful. If you wish to preserve, you place the bread-cake per pieces of a third in a thickness of waxed paper and a thickness of aluminum paper and you freeze. The conservation in the freezer can be one year.