Sunday, May 26, 2013

The Real Housewives of Sydney - Annette (Repost)

 The Housewive's are back in full force. We've been busy doing what housewives do. So if you want to know what Sydney-sider home managers are getting up to, read on.

Meet Annette. She is not only a glamazon but has brains too! Annette is not verbose, preferring to stick to the facts ( it's that scientific brain of hers) and when you're not expecting it bowls you over with a line that'll have you choking on your bubbly! 

Warning: Do not drink while reading this post.

What are you reading at the moment?

We need to talk about Kevin.

What is your favourite genre? Now be honest!

Contemporary fiction

Please share an inspiring, smutty or funny sentence from a book you’ve read. Or all three if you so choose!

“making the beast with 2 backs”-Othello

Aside from the four C’s (cooking, cleaning, chauffeur and children) what else do you manage to fit into your day?

Read paper on internet
Email friends
The fourth c  -  C***sucking (I felt my answers were getting a little dull)

It seems we have a fifth C word!
Thanks Annette.

How do you prefer to shop (online or other) and where?

Online  “the outnet””ozsale”, “willow”, “jacandjack”

What do you consider to be your best and worst feature?

Boobs are best
Gut is worst

We all love a holiday. Where’s your favourite place to kick back and unwind?

Noosa, Queensland.

Heels or flats?


An embarrassing moment…

What I just wrote above.

As a gift to all our readers please share one of your favourite recipes?

Persian Roasted chicken with hazelnuts and saffron

5 cloves garlic
2 tbsp flaked salt
½ tbsp peppercorns
8 freerange chicken thighs skin on and flesh slashed along the bone
1 onion finely sliced
2 pinches saffron threads in 1 tbsp boiling water
100ml verjuice
60ml extra virgin olive oil
6 sprigs thyme, leaves picked
2 bay leaves
2.5 tbsp honey
1 tbsp orange blossom water(have not found this yet)
Zest of ½ lemon
150g toasted hazelnuts roughly chopped

Preheat oven to 180 degrees(fan-forced 200conventional)
Make a rough paste with garlic, salt and peppercorns in a mortar and pestle
Combine paste with chicken, onion, saffron, verjuice, oil, thyme,and bay leaves and massage into the thighs. Roast in a baking dish, skin side up for 35min.
In a small pot combine honey orange bloosom water and zest over a low heat until warm. Remove chicken from oven and increase temp to 220c(240 conventional). Glaze thighs with honey mixture, sprinkle with nuts, return to oven  and cook for 10 minutes until golden. Serve chicken with pan juices and a rice pilau.

Serve with oakridge chardonnay

Annette, it has been a blast having you on the blog. You say it how you see it and that's just the way I like you!