Strawberries in Orange Syrup

Ingredients:

500 g strawberries
2 oranges, their juice
1/2 cup sugar
Vanilla Ice Cream

Preparing:

Mix sugar in a pot with orange juice until dissolved.
Remove from heat when it comes to the boil and add strawberries.
Let stand for 10 minutes.

Serve with ice cream.

Coconut Pancakes with Palm Sugar Syrup

Ingredients:

185 g palm sugar, roughly chopped
2 cups shredded coconut
1/2 cup coconut cream
1 cup plain flour
1 cup coconut cream
1 egg

Preparing:
Stir the sugar with 1 1/2 cups water in a pan over low heat until sugar has dissolved, and simmer for 15 minutes.
Stir the coconut with the coconut cream and 2/3 cup of the syrup.
Return the pan with the remaining syrup and simmer for 15 more minutes.

Mix the flour, egg, coconut cream and 1/2 cup water until smooth and set aside fo 30 minutes.
Pour a little batter into a greased pan, swirling, to thinly cover the base.
Cook fo 20 seconds and trasfer to a plate.

Place 1 tbsp of shredded coconut filling in the center of each crepe.
Roll them, folding the edges to form a parcel.

Thanksgiving Golden Syrup Dumplings

Ingredients:

1 cup self-raising flour
40 g unsalted butter, chopped
1 egg
1 tbsp milk

Syrup:
2 cups water
1 cup sugar
1/4 cup lemon juice
40 g unsalted butter
2 tbsp golden syrup

Preparing:

Sift flour and a pinch of salt.
Rub in the butter until fine and crumbly, and make a well.
Stir in the combined eggs and milk to form a soft dough using a flat-bladed knife.

Stir the syrup ingredients in a pan until the sugar has dissolved.
Bring to the boil, and gently drop dessertspoons of dough into the syrup.
Cover and reduce the heat to simmer for 20 minutes.

Spoon onto plates, drizzle with syrup and serve with cream.

Doughnuts

Ingredients:

1 kg yucca
1/4 kg grated cheese

Syrup:

1/2 l water
1/2 cup sugar
3 cinnamon sticks

Preparing:

Make smashed yucca.
Mix it with the cheese.

Make small balls.
Fry them in boiling oil until they gild.

Cook in low fire the water with the sugar and the cinnamon.
Retire of the fire when it is on the verge of caramel.

Dip the small balls in the honey.

Pineapple Sorbet with Hibiscus Syrup

Ingredients:

500 g pineapple pulp
100 g icing sugar
40 g sugar
15 g dried hibiscus flowers
150 ml water
Juice of 1 lime
2 fresh mint leaves
Grated zest of 1 small orange

Preparing:

Mix the pineapple pulp with the icing sugar and the lime juice.
Pour the mixture into an ice cream maker and churn when the sugar dissolved.
Add the shredded mint leaves when the mixture begins to set.
Keep churn until obtaining the right texture.
Put the mixture into an airtight container and freeze for 30 minutes.

Boil the water with the orange zest and the hibiscus flowers.
Remove from heat, cover and leave to infuse for 10 minutes.

Strain through a sieve, add the sugar and reduce for 8 minutes.
Let cool when obtaining a smooth syrup.

Incorporate the cold hibiscus syrup into the pineapple sorbet with a spoon.