1 breadfruit 50 g of butter3 eggssalt, pepper and walnut
Wash and peel the breadfruit and prepare it as mashed potatoes. Add to this purée the three yolks, as well as the butter and the walnut and add carefully the three whites in the form of a meringue. Put this meringue on the fire and let it cook during 25 or 30 minutes. After that cool and serve.
Gratén of Cristophines
3 cristophines250 g of cheese100 g butter50 cl of fresh cream1 glass of milk2 eggssalt, pepper, and oregano
Peel and cut the cristophines in two parts from top to bottom, core them (because they produce a bitter taste when they are cooked), cut them as you cut a potato, put them in a casserole with boiling water during 20 or 25 minutes.Drain them and crush them with a fork. Put this purée in a baking plate. Add the butter, the milk, the eggs, and the spices, and a half of the grated cheese, mix everything and them cover with the rest of the cheese. Add the butter on top. Put the plate in the oven at a temperature of 250 degrees during 20or 25 minutes. Take them out of the oven when it has an au gratin color.
Rum flambé Bananas
4 bananas50 g of butter50 g of sugar1 glass of rum1 lemonwalnut and ground cinnamon
Wash and peel the bananas in two slides lengthwise. Put the butter in a frying pan and when it is very hot, add the bananas. Meanwhile heat the rum apart in a saucepan but don’t let it to boil. Put the bananas, the sugar, the lemon juice, the walnut and the cinnamon together. Let them to brown at low fire, and when the bananas get caramel, pour the hot rum over.
