This is a Madeira typical bread made of wheat powder that was named like this (caco means a broken piece) because it was cooked on a piece of broken tile put on the incandescent fire remains. It is a round and flat bread, typically seen on popular festivities and it is usually done in loco so the costumer may observe how it is made. The most tasty way to eat it is with garlic butter.

To prepare tuna fish you must always take the blood out before, which means that you have to sink it in water for some hours and water must be changed at least one time.

Ingredients:

• 1kg of tuna fish
• Garlic
• 1 Azores Laurel leave
• Flour
• Parsley
• Pepper
• Salt
• Olive oil
• Oreganos
• Vinegar

How to do it:

1. Cut the tuna fish (blooded out) in steaks, not too dense
2. Put them for about 2 hours on a soak made of olive oil, vinegar, garlic, laurel, peper, parsley and a bit of oreganos and salt.
3. Fried them in olive oil
4. After frying them, take them out and join the soak you have made before, previously boiled, to the olive oil that had fried the tuna steaks
5. Join the flour previously mixed with water, boiled and passed by the grater to the sauce, to make it more consistent.
6. Lay the hot sauce over the steaks that you have kept warm and serve them

Bon apetit!

Madeira, as a rocky island has a special shellfish, easy to find and grab, it is called Lapas. This typical dish is usually grilled in a pan.

Ingredients:

• Lapas
• Butter
• Garlic
• Parsley
• Pepper
• Lemon

How to do it:

1. Put the washed lapas on a pan
2. Over them spread bits of butter, garlic, pepper and parsley if you like
3. Let them grill for about one hour
4. Serve them in the pan with quarters of lemon so each person may temper it according to their own taste

This dish is an appetizer and so it can be eaten only with home baked bread and red wine. Or, if you do it like a tasty morsel it will go wonderfully with a nice cold beer.

Ingredients:

• 1 kg flour
• 200 g butter
• 250 g hog's fat
• 700 g sugar
• 2 green lemons
• 2 tea spoons sodium bicarbonate
• 2 tea spoons cinnamon (worn out)
• 4 soup spoons molasses
• 4 eggs

How to do it:

1. Mix and knead all the ingredients until you get an homogenous and smooth dough.
2. You must do this first step in the morning if you want to cook the cookies at night and vice-versa, so the dough can rest.
3. With the dough you make 1,5 cm diameter balls and put them on a tray.
4. 4. The trays go to the hot oven until they get cooked.

• 750 g flour
• 1 coffee spoon bread leaven
• 50 g bread dough from the bakery
• salt

1. Bolt the flour into an earthenware bowl and join the leaven and the bread dough.
2. Add small portions of water with salt.
3. Mix and knead until you get an homogenous dough.
4. Divide it in small portions and make on each one a deep cut in cross with your hand.
5. Cover the table with a white table cloth and the table cloth with flour. On the top of it put the 4 portions of dough separate from eache other.
6. Cover them with the table cloth and let them ferment until the cuts desappear.
7. Cook the dough over a clay or stone thin base put over tripods above high firewood.
8. Turn the breads over to let them cook equally in both sides.