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Ingredients
4-6 ice cubes
2 ounce (6 cl) Aperol
2 ounce (6 cl) orange juice (freshly squeezed is prefered)
Prosecco
Garnish: 1 slice of orange and a mint twig

Method
In a highball glass or similar add ice cubes, Aperol and orange juice, mix using a cocktail spoon
Fill up with Prosecco and garnish. Serve right away!

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The Pantescan loves to party. At the end of the carnival period it all escalates… the kids actually have a school vacation so they also can focus and participate in all party events. For me this period is rough. I like to get up in the morning and I have work to do, so for me 3 days in a row is more than enough. Now this period has just finished and people are catching up on their sleep, starting diets and recovering their strength.

So am I.  This week I made a promise to myself to try the new gym that recently opened in Pantelleria center, I’m going to eat healthy and instead of my usual breakfast of coffee/cornetto/nutella, I’m going to start the start the morning with a smoothie.

I created five smoothie recipes for the Swedish magazine Icakuriren (feb 2013), it’s just been published and you can get the other recipes in the online at  www.icakuriren.se

Here is the recipe for a orange and flax seed smoothie:
Orange and flaxseed smoothie
Makes 2 smoothies

Ingredients
2 peaches or 1 mango ( or if you are using frozen fruit you need 150 grams of fruit )
2 tablespoons whole flax seed (or ground flax seed meal)
1 1/2 tablespoons peeled and finely grated fresh ginger
1 cup (2.4 dl) unsweetened carrot juice
1 cup (2.4 dl) freshly squeezed orange juice

Method
Peel and pit the peaches or mango, cut large chunks.
Crush the flax seed using a mortar and pestle.
Place ingredients into a blender at medium speed (be sure to place the lid on top of the blender).
Pour into two 16 oz glasses and serve immediately.

 My beautiful and sporty friend is Lorena.

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If you can’t get hold of these uva passa you can exchange the uva passa to other raisins or for example use dried plums or just ad more orange or other sweet citrus fruits.

Here comes a recipe for almond panna cotta with uva passa and orange compote

Wish you all a great weekend.
/ Anna

Almond panna cotta with uva passa and orange compote
Panna cotta
Serves 6

Ingredients:
2 gelatin sheets (bowl large enough to cover sheets with water)
1 cup (2.4 dl) almond milk
1.1/2 cup (3.6 dl) heavy cream
1/2 cup (64 grams) sugar
1 vanilla bean ( split lengthwise and seeded)

6 each ceramic ramekins or small coffee cups
1 table spoon of sunflower oil (for the ramekins)

Place gelatin sheets in a bowl and cover complete with cold water for 5-10 min minutes. Over medium size flame, in a sauce pan combine the cream, almond milk and sugar and heat until the sugar is dissolved. Lift the gelatin sheets from the water and stir into the hot cream until dissolved as well. Oil 6 ramekins or small coffee cups. Divide the panna cotta mixture evenly among each ramekin, set on a level shelf in the fridge,cover with plastic and let set for at least 3 hours.

Uva passa and orange compote
4 oranges
24 uva passa
1 cup (2.4 dl ) Passito di Pantelleria
1/2 cup (1.2 dl) sugar

Peel the oranges by cutting the skin off using a sharp kitchen knife.
Cut the oranges into medium sized chunks. Deseed the uva passa.

In a small but heavy sauce pan, pour the Passito di Pantelleria wine and sugar to boil.  The sugar should dissolve and the liquid must reduce to half (on my gas stow this takes about 5 min). Stir constantly all the way to the bottom of the pan when it is boiling, so as to avoid burning the sugar. Add the fruit and set a side until serving.

When serving:
Run a sharp knife around the edges and flip on to serving plates.
Spoon up the compote cooled to room temperature around the panna cotta.

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Orange and honey spiced chicken
Serves 4
Ingredients
2.5 lb (1kilo) of your favorite chicken parts
Olive oil for the skillet
Marinade:
4 tablespoons olive oil
2 tablespoons orange zests
4 tablespoons Chinese soy sauce
3 garlic cloves
3 tablespoons honey
2 finely chopped chilies
6 drops Tabasco sauce
5 sprigs fresh rosemary

Method

Mix the the ingredients in a bowl and rub the chicken with the marinade. Then place chicken and the remainder of the marinade in a plastic bag and let sit in the fridge for at least 90 minutes before you start cooking.
Preheat the owen to 450F (225 C) degrees.

Heat olive oil in a large skillet on your stove top and sauté the chicken parts for a couple of minutes on each side until they get a nice golden surface. Remove from skillet and place in an casserole dish and roast the chicken in the oven for about 30 min at 450F (225 C) degrees.
To make sure the chicken is ready, stick a knife in thickest part close to the bone. If there is blood in the meat juice, let it cook for a little longer, if not, it’s ready.
This recipe is also published in January 2013 in Swedish Magazine Icakuriren
www.icakuriren.se

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