Podcasts about elzen

In this episode, we discuss recordings of “Fireworks for Lute” (Christophorus) by Bernhard Hofstötter, “Berlioz: Symphonie Fantastique; Ravel: La Valse” (Decca) by Orchestre de Paris / Klaus Mäkelä, “L'accordéoniste. Préludes, Valses & Envols” (Warner Classics) by Félicien Brut, “Tony's Dream” (Adhyâropa Records) by Melodrum Trio, “Limbokolia” (Trygger Music) by Coco Chatru Quartet, and “West Coast Echoes” (Bandstand Presents) by Josh Nelson & Kevin van den Elzen.   The Adult Music Podcast is featured in: Feedspot's 100 Best Jazz Podcasts   Episode 216 Deezer Playlist   Fair use disclaimer: Music sample clips are for commentary and educational purposes. We recommend that listeners listen to the complete recordings, all of which are available on streaming services in the links provided. We also suggest that if you enjoy the music, you consider purchasing the CDs or high-quality downloads to support the artists.   “Fireworks for Lute” (Christophorus) Bernhard Hofstötter https://open.spotify.com/album/4CQufhrFE8oKgl54wcYweM No Apple Music https://music.amazon.com/albums/B0F29W6SDX   “Berlioz: Symphonie Fantastique; Ravel: La Valse” (Decca) Orchestre de Paris / Klaus Mäkelä https://open.spotify.com/album/0cFFCifhDKhm0cLvOt64M5 https://classical.music.apple.com/us/album/1802972452 https://music.amazon.com/albums/B0F1W7CZYN   “L'accordéoniste. Préludes, Valses & Envols” (Warner Classics) Félicien Brut https://open.spotify.com/album/5zjpXU8QaZNOGkAojY1yW5 https://classical.music.apple.com/us/album/1798342343 https://music.amazon.com/albums/B0DY521TL1   “Tony's Dream” (Adhyâropa Records) Melodrum Trio https://open.spotify.com/album/4gFipvZe0R21mG3eoWcgMG https://music.apple.com/de/album/tonys-dream-feat-francesco-brancato-salvatore-spano/1806666006 https://music.amazon.com/albums/B0F3PJDMPG   “Limbokolia” (Trygger Music)  Coco Chatru Quartet https://open.spotify.com/album/5cFHGVE6TNMe9dtENLLwQ6 https://music.apple.com/us/album/limbokolia/1816480372 https://music.amazon.com/albums/B0F9R3TH3Z   “West Coast Echoes” (Bandstand Presents)  Josh Nelson, Kevin van den Elzen https://open.spotify.com/album/5mN9fS6m85xAh0p3E07qcr https://music.apple.com/us/album/west-coast-echoes/1785048513 https://music.amazon.com/albums/B0DQ9L3R74

Mike's Moroccan beef family pie COOK TIME: 40 minutes PREP TIME: 40 minutes SERVES: makes 1 bid pie 500gm diced beef 1 onion, peeled and sliced 6 cloves garlic, peeled and smashed 1 tbsp fennel seeds 1 tbsp paprika 1 red chili 500ml beef stock 1 tbsp tomato puree Sea salt sunflower oil 4 tbsp arrowroot 1 can chickpeas, drained 1 pkt flaky pastry, cut to size. 1 bottom & 1 top 1 egg, lightly beaten Preheat your oven to 180*c Start by placing the fennel seeds onto a tray and toast in the oven for 10 minutes or until fragrant. Heat a large cast iron pan and start to sauté the onions in a tbsp of oil ,then add in the garlic followed by the beef. Continue to cook on high until the beef starts to colour. Add in the fennel seeds, paprika, chili and sauté for another minute before adding in the tomato paste and beef stock. Lower the heat and simmer for 30 minutes or until the beef is tender. Check the seasoning and add in the chickpeas and turn off. Once cool slightly remove one cup of the braising liquid and mix with the arrowroot. Bring the beef mix back up to heat and mix in the arrowroot slurry. The beef mix will thicken quickly and then turn off. Take a family pie cooking dish or aluminium tray and lightly spray the inside, line the bottom with pastry and spoon in the meat. Brush the topside of the pastry with egg wash and then finish with the lid, press down and brush the top with the egg wash. Cook for 40 minutes or until golden brown. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Roasted cauliflower with Cafe de Paris butter Cook time: 5 minutes Prep time: 15 minutes Serves: 6 300 gm soft unsalted butter 1 tbsp tomato ketchup 1 tbsp dijon mustard 1 tbsp capers, chopped 1/2 cup shallots or onions, finely diced 1 tbsp Italian parsley, finely chopped 1 tbsp thyme leaves, lightly chopped 2 cloves garlic, peeled and smashed 6 anchovy fillets, finely chopped 1 tbsp brandy 1 tsp worcestershire sauce 1 tsp sweet paprika 1 tsp curry powder Pinch of cayenne pepper Juice of 1 lemon 1-1½ tsp salt 1-2 heads cauliflower, cut into florets Using a large mixing bowl combine all the ingredients (apart from the cauliflower) together and mix well. Roll into 5cm thick cylinder rolls using greaseproof paper to form the roll and then wrap tightly in clingfilm. Store in fridge. Bring a large pot of salted water to the boil and drop in the cauliflower florets, cook for 2 minutes before draining. Heat a cast iron or large frypan and drop in the cauliflower in smaller batches. maybe a ¼ cauliflower at a time. Add in 2 tbsp of café de paris butter and toss. Repeat until all the cauliflower has been sauteed. This is done quickly as you don't lose the flavours of the butter Serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Palak paneer curry Cook time: 10 minutes Prep time: 10 minutes Serves: 6 1kg spinach paste 500gm paneer 1 onion diced finely 2 tbsp sunflower oil 4 cloves garlic, peeled and crushed 1 tsp finely grated ginger 2 finely diced tomatoes (or ½ can chopped tomatoes) 1 tbsp cumin seeds ½ cup cream or coconut cream for dairy free 1 ½ tsp garam masala ¼ tsp turmeric Chilli to taste Salt to taste Start by making the fresh spinach paste. Remove the large stalks from the spinach and drop into a large pot of boiling salted water. Leave for 30 seconds before removing and placing into iced water to stop cooling. Place the spinach into a food processor and blend with a pinch of salt until it turns into a paste. Add a touch of hot blanching water if required. Now make up the Palak Paneer: Heat oil and add cumin seeds, fry till it sizzles and pops. Add chopped garlic and let it fry till raw smell goes and it is light brown. Add onions and fry till light brown, then add ginger and fry till raw smell goes. Add tomatoes and cook it till oil separates. Add salt, chili, turmeric, add spinach paste and cook for 2 mins. Then add cream and paneer and cook for 5 mins. Add garam masala. Serve with a naan and rice. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Autumn veggie soup with lemon garlic bread Cook time: 30 minutes Prep time: 15 Serves: 6 2 tbsp sunflower oil 1 medium onion, chopped 4 cloves garlic, peeled and smashed 3 carrots, peeled and diced 1 cup chopped celery 4 bay leaves 400gm can whole peeled tomatoes 400gm can cannellini beans, drained 1 ltr water & 1 stock cube ½ tsp toasted fennel seeds 5 large spinach leaves, destalked and roughly chopped 1/2 cup kalamata olives Old parmesan rind if you have one Lemon garlic bread 6 ciabatta rolls 150 gm unsalted butter 4 tbsp chopped parsley 3 cloves garlic, crushed Zest and juice of one small lemon Flaky salt and pepper Heat the oil in a large soup pot or casserole. Add chopped onion and garlic and sauté until translucent. Add carrot, celery and bay leaves. Continues to sauté for another minute before adding in the tomatoes, drained beans, fennel seeds, water, stock cube and Parmesan rind. Simmer for 20 minutes before adding olives when you want to serve. Super fast and really easy. Whilst your waiting, make up the butter. Turn the oven on to 180*c Combine the soft butter to the rest of the ingredient and season with flaky salt and pepper. Make a couple of cuts in the top of the rolls and fill with butter. You can choose to wrap the rolls in tin foil or simply place onto a baking tray and bake for 10 minutes Serve soup with warmed lemon garlic rolls. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Nagi Maehashi, founder of popular food blog RecipeTin Eats, says influencer Brooke Bellamy's new cookbook ‘Bake with Brooki' plagiarised some recipes from her blog. Maehashi claimed Bellamy's book contained uncannily similar ingredients, quantities, and instructions for a caramel slice and baklava. Mike van de Elzen explained whether you could really claim ownership over a recipe. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 4 May 2025, critically acclaimed author and BAFTA winning screenwriter, David Nicholls on the fear he still gets when releasing a book. Ladi6 on the impact of losing her mum, new music and why she's turning towards helping others. Anthony Albanese has won the Australian election in a landslide, correspondent Murray Olds on what went wrong for the opposition Liberals and former New Zealand Minister Steven Joyce shares his thoughts on the shift in world politics away from MAGA style politics. Francesca reminisces about the days of school banking and Mike Van de Elzen weights in on the recipe stoush brewing over the Tasman between two popular food bloggers. Get the Sunday Session with Francesca Rudkin Full Show Podcast every Sunday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Chicken Coq au Vin Cook time: 25 minutes Prep time: 30 minutes Serves: 6 6 large bone-in chicken thighs or legs 2 cups red wine 12 baby white onions, outer skin removed 2 tbsp sunflower oil Flaky salt and white pepper 200gm button mushrooms 6 rashers streaky bacon 1 cube chicken stock dissolved in 1 cup water ¼ cup chopped Italian parsley + extra for garnish 6 serves mashed potatoes Season chicken thighs with salt and pepper and marinate in red wine for at least two hours in the fridge. Preheat oven to 180*C. Place the baby onions and mushrooms into a large casserole dish, toss with oil, salt and pepper and roast until the onions are tender (about 10 minutes) Next heat a large cast iron pan and saute bacon till coloured. Remove bacon and chop into large pieces. Remove chicken thighs from marinade and brown in the pan with a touch of oil. Cook the chicken in batches to avoid stewing. Once coloured place the chicken into the casserole dish Cover with bacon, onions, mushrooms, red wine, stock and parsley. Cover with tinfoil and bake for 40 minutes. Remove tin foil and continue to cook for a further 25 minutes. To serve: spread a generous amount of parsnip mash on each plate. Spoon over the coq au vin and garnish with chopped Italian parsley. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Hot cross bread, butter & custard pudding 6 hot cross buns 4 eggs 500 ml cream 1/2 cup soft brown sugar 1 tsp vanilla paste 1 tbsp butter 1 tbsp icing sugar Vanilla custard 500 ml cream 500 ml milk 1 vanilla pod 200 gm sugar 5 egg yolks 80 gm cornflour Start by preheating your oven to 160*c Make up the custard by heating the cream and milk along with the vanilla bean which has been cut in half adding in the seeds and the pod. Place the egg yolks and sugar into a S/S bowl and carefully whisk in the hot cream, removing the vanilla pod at the end. Place the custard mix into a clean pot, adding in the cornflour. Continue to whisk and cook out the custard over a medium heat until thick and velvety. Take a 25cm casserole dish and lightly butter the inside. Cut the tops off the hot cross buns and butter them with the remaining butter and set aside. Cube the bottoms of the hot cross buns. Combine the cream, whole eggs, brown sugar and vanilla paste. Add in the cubed hot cross buns. Then pour into the roasting tray, Spoon over the custard (reserving some if you wish) then top with bun tops. Brush the tops with water and dust over the icing sugar. Bake for 40-45 minutes and allow to sit before eating. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Persimmon Tart Cook time: 25 minutes Prep time: 30 minutes Serves - 6 4 tbsp sugar 2 tbsp water 50g butter 4 persimmons, cut each into 8 wedges 2 sheets puff pastry Raspberry sorbet to serve Preheat oven to 190*C. Place sugar and water in a small heavy-based saucepan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Add butter, melt and allow to bubble until the mix turns a light caramel colour, turn off. Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon pieces over the caramel, leaving a 2-3cm gap around the edge. Stick the two puff pastry sheets together and cut into a circle the diameter of the top of the pan. Lay the pastry over the persimmon and press edges down so they touch the bottom of the pan, forming a seal. Place in oven and bake for 25 minutes. Remove from oven and place a large serving plate over the frying pan and carefully flip the tarte out onto the plate. Serve hot with a delicious raspberry sorbet (or alternatively with ice cream of your choice). LISTEN ABOVESee omnystudio.com/listener for privacy information.

Oma's apple tart Cook time: 45 minutes Prep time: 35 minutes Serves: 6 300g self raising flour, sifted 100g brown sugar 1 tsp vanilla paste Pinch of salt 150g butter 1 egg, beaten Plain flour for rolling Filling 1 cup raisins 3 tbsp brandy or sherry 4 tbsp warm water 4 apples Juice of ½ lemon 3 tbsp brown sugar ½ tsp cinnamon 1 tbsp icing sugar Pre-heat an oven to 180 degrees. Combine flour, sugar, vanilla and salt. Cut butter into small cubes and add to flour mix. Rub together until the mix starts to form fine breadcrumbs. Add beaten egg and continue to mix. Once dough is formed, remove from bowl and knead by hand to form a ball. Wrap in cling film and refrigerate for 10 minutes. Take 2/3 of the pastry, wrap and return rest to fridge. Using plenty of flour, roll out to 1cm thickness on a clean work surface. Lay the pastry over your floured rolling pin, and then gently lay it into a greased 20cm tart tin. Press gently into the tin and use any leftovers to patch rips or holes. Return to the fridge while you prepare the filling. Soak raisins in brandy and warm water for 10 minutes. Peel apples, then cut into thick slices around the core. Place into a large bowl with lemon juice, brown sugar and cinnamon. Drain raisins, add to apples and toss to coat. Drain the apple mix well before arranging apple mix inside. Roll out reserved pastry to at least same diameter as the tart and cut into 2-3 cm strips. Using a long palette knife, lift strips off work surface and lay over apple filling in a lattice pattern. Brush the pastry lattice with water and dust with icing sugar. Bake for 40 minutes, remove from oven and allow to cool slightly. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Making your own Passata 12 ripe tomatoes 2 sticks rosemary 10 cloves garlic, peeled and crushed slightly 1/2 tsp flaky salt 1 fresh chili, stalk removed and cut in half 1 tbsp honey Start by turn on your oven to 220*c Cut the tomatoes in half and lay onto a roasting tray, sprinkle over some flaky salt, smashed garlic, chili and rosemary. Drizzle with a little oil and fire into the oven to roast. Roast at for 30 minutes or until the tomatoes just start to collapse and colour. Remove and allow to cool, using a potato masher or stick blender to puree the tomatoes into a sauce. Now pass the sauce through a sieve to remove all the seeds and any skins. Place the sauce back into a pot and bring up to a simmer, skimming of any fat raising to the surface. Add honey and check the seasoning and its ready to bottle. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Vechtbereidheid. Daarover gaat het in zijn nieuwste voorstelling. Ben je bereid je leven te geven voor de vrijheid van anderen? Verder: zijn tienertijd als politieke nerd, de definitie van Harm Edens-grappen, het verschil tussen persoonlijk en privé en de prestaties van het publiek.

Parsnips in a soup with curry oil Cook time: 35 minutes Prep time: 20 minutes Serves: 6 1 kg parsnips, peeled and chopped 3 white onions, peeled and chopped 10 cloves garlic 3 tbsp sunflower oil 1 cup white wine 1.5 ltr vegetable stock 2 cups cream Salt Curry oil: 1 tbsp coriander seeds 1 tbsp cummin seeds 2 tbsp garam masala 1 Tsp turmeric 1/2 cup sunflower oil 1 tsp salt Start by heat a large deep based pot over a medium heat. Add in the oil and then the onions and garlic, slowly cook them out but be careful, not to allow it the stick and start to colour up. The end result wants to be a white creamy soup not brown. Once soft, add the parsnips and continue to saute for another minute before adding the wine. Once the wine is reduced add the stock and season with salt. Cook out for 30 minutes before testing. To make up curry oil, start by making a basic curry powder. Toast the coriander seeds and cumin seeds until fragrant. Place into the pestle and mortar and crush. Add in the garam masala and turmeric. Bingo - you have just made a basic curry powder! Place the curry powder into a pot with the oil and salt, bring to the simmer. Turn of and allow to cool before passing through a choux cloth. Don't push it through, just allow it to drip. Blitz the soup and add in the cream, check the seasoning. Serve in bowls with a drizzle of oil. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Met vandaag: Inez Polak en Raadi Suudi over de nieuwe aanval van Israël  op Gaza  | Kamerdebat over de komende Eurotop |  Geheime documenten over de moord op John F. Kennedy staan online | Cabaretier Teun van den Elzen maakt een voorstelling over vechtbereidheid | Presentatie: Wilfried de Jong

Chermoula paste Prep time: 10 minutes Serves: 6 1 cup Italian parsley, roughly chopped ½ bunch coriander, roughly chopped 2 white onions, peeled and roughly chopped 4 cloves garlic 1 tbsp ground turmeric 1 tsp ground coriander 2 tsp ground cumin 1 tsp garam masala 2 chilli, crushed 1 tsp smoked paprika 2 tsp fine seasalt 2 fresh lemons juiced 1 tbsp grapeseed oil Take a mortar and pestle or blender and start by smashing up onions followed by the garlic, coriander and parsley. Place into a bowl and mix with the rest of the ingredients. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Dried mushroom risotto Cook time – 60 minutes Prep time – 20 minutes Serves 6 3 cups dried mushroom 1 onion, peeled and diced 4 cloves garlic, peeled and crushed 2 tbsp vegetable oil Flaky sea salt 2 cups arborio rice 1/2 cup white wine 2 cups parmesan, grated 150 gm butter, cubed Black pepper Vegetable stock, hot (around 2 litres) METHOD Place the dried mushrooms into a pot and cover with the vegetable stock, add in the onion and garlic peels. Bring to the boil and turn down to a simmer for 5 minutes. Turn off and allow the mushrooms to soften. Up to a hour would be great. Prep the rest of your vegetables. Pour your mushroom stock through a sieve and discard the skins and finely slice the mushrooms. To make the risotto, heat your oil in a pan and gently saute your onions and garlic until translucent. Once cooked, add in your arborio rice and toast in the pan, stirring continuously. You want a little colour on the rice, without it catching. Once golden, pour in your white wine and mix, allowing the alcohol to simmer off. Add your mushroom stock a ladle at a time, stirring occasionally to stop it from sticking. Once all the stock is absorbed add another ladle in. Continue this process until the risotto is cooked al dente. Add in your chopped mushrooms and taste. Once cooked remove from the heat and stir in the parmesan and butter. Serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Ember-fired tuna with tomato and cucumber salad Cook time: 5 minutes Prep time: 15 minutes Serves: 6-8 300-400gm piece yellow fin or similar tuna 1 tbsp sunflower oil Flaky sea salt 3 tomatoes 1/2 cucumber 1/2 cup coriander leaves, chopped 2 tbsp toasted white sesame seeds 2 tbsp black sesame seeds (optional) 2 tbsp soya sauce 1 tbsp black vinegar 1 tbsp sesame seeds Small cos lettuce leaves to serve with. Start by lighting your wood-fired Engel, BBQ or Hibachi. If you don't have any of these, you can place a wire rack over an open flame or gas burner. Lightly oil the tuna and season well with the flaky sea salt. Place the tuna onto the flame and cook for approx 1 minute each side and remove to rest. The idea is to create as much colour on the tuna, whilst keeping the tuna as rare as possible. Prep the vegetables by cutting the tomatoes into a medium dice, peel the cucumber and cut in half. Using a teaspoon, remove the seeds and then dice the remaining flesh. Cut the tuna in 2 cm dice and combine in a bowl along with remaining ingredients. Season with a touch more salt and then spoon a tbsp in little cos leaves to serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Delicious Peach Loaf Cake Cook time: 60 minutes Prep time: 10 minutes Serves: 6 Cup sunflower oil 2 cups plain flour, sifted 1 ½ cups light brown sugar 1 tsp vanilla paste 3 eggs, beaten 1 tsp baking powder 1/4 tsp sea salt 1 cup milk Grated zest of 1 lemon and 1 orange 1 cup frozen berries Garnish of 4 peaches, destoned and cut into segments Icing sugar for dusting Preheat oven to 170*C. Lightly spray a 24cm x 13cm loaf tin. In a medium bowl, combine the flour, brown sugar, baking powder & salt. Then in another bowl combine the oil, milk, eggs, lemon and orange zest, vanilla paste. Then pour into the flour and mix and combine. Finally, fold through the frozen blackberries and 1/2 the peaches and pour mix into the cake tin. Bake for approx. 1 hour or until a toothpick removes cleanly from the centre of the cake. Remove from cake tin and rest on a cake rack for 15 minutes. To serve - place the cake onto a cake stand and garnish with the remaining peaches and dusting with icing sugar. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Barbecued lamb with avocado feta whip Cook time: 12 minutes Prep time: 15 minutes Serves: 4 4 lamb shoulder chops (about 400-500g) 150g soft cows feta 1 small avocado 1 Tbsp sour cream 2 Tbsp sunflower oil 1 Tbsp avocado oil 3 cloves garlic, crushed 1 lemon 1 x 2 pack Baby Gems (baby cos lettuces) ½ cup fresh coriander leaves 2 single stalks spring onion, roughly chopped 10 chives, roughly chopped handful fresh fennel fronds ½ cup mint leaves Drizzle the lamb chops with oil and season with salt and pepper, then squeeze over the juice of the lemon and garlic cloves. Cover and allow to marinate for at least 30 minutes. Cook on a hot BBQ for 10-12 minutes, remove from heat and allow to rest. Blitz the feta with the avocado and sour cream until smooth. Put in a small serving bowl and drizzle with avocado oil. Serve the lamb with the feta dip and salad. For the salad Quarter the lettuces, rinse and put in a large salad bowl with all other salad ingredients. Toss and serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 9th February 2025, former CIA analyst turned spy author David McCloskey opens up about Donald Trump's plans for the agency. Lotta Dann is taking aim at diet culture and our obsession with skinny. She shares her personal story of extreme dieting and why she's pushing back. AI is set to transform health care, world expert Professor John Hirdes explains how could it help in the care of our aging population. Francesca's son has left the nest for uni, she shares why she's ok with it (and why she's already redecorating his bedroom). Science says it takes 32 minutes to boil the perfect egg, but chef Mike Van de Elzen says that's crazy. Steve Newall and Jason Pine have all you need to know about the Superbowl from Kendrick Lamar, Taylor Swift, Trump and the game. Get the Sunday Session with Francesca Rudkin Full Show Podcast every Sunday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Tarragon bearnaise with sirloin and wilted greens Cook time: 15 minutes Prep time: 10 minutes Serves: 6 6 sirloin steaks Bearnaise 3 eggs, separated 1/2 cup malt vinegar 1/2 cup water 1 pkt fresh tarragon, reserve 6 leaves for later 1/2 white onion, peeled and sliced 2 cloves garlic, crushed 2 bay leaves 6 peppercorns 1 tsp Worcestershire 280gm unsalted butter, melted over a low heat Sea salt and cracked pepper Mixture of greens I used - Kale Spinach Silverbeet Spring peas 1 tsp cooking oil Remove the steaks from the packet and allow to come up to room temperature. To make the bearnaise, start with the all important reduction. In a small pot combine the vinegar, water, tarragon, onion, garlic, bay leaves and peppercorns. Bring to the boil and turn down to simmer for 5 minutes. Turn the reduction off and allow to infuse for 5 minutes. Before straining through a sieve, you should have 1/3 of a cup. Top up with a touch of water if you're short. Bring a medium pot 1/2 full of water to the boil and turn down to a simmer. Then take a medium-sized heat proof bowl and tip in the egg yolks and the reduction. Place over the simmering water and whisk continuously until the eggs start to cook. This will happen quickly after about a minute. Once the eggs start to come away from the side of the bowl, turn the heat off and whilst still whisking slowly pour in the melted butter, leaving the white butter milk behind. Once added, remove from heat. Add in the Worcestershire, season with salt, pepper and finally the remaining leaves of tarragon which has been chopped. Season and cook your sirloin to a desired cooking and allow to rest. Quickly sauté the greens of in a hot pan with the oil and add a touch of water if required Serve alongside the steak and a good amount of bearnaise sauce. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Smokey marinated eggplant with yoghurt and tahini dressing Cook time: 20 minutes Prep time: 20 minutes Serves: 4-6 2 eggplants, sliced length ways into 1cm thick slices 1 cup oregano leaves 2 cups coriander leaves 1/2 tsp smoked paprika 3 cloves garlic, peeled Juice of one lemon Flaky salt 1 fresh chilli de-seeded 3 tbsp olive oil Garlic yoghurt dressing 150gm plain yoghurt 2 tsp tahini paste 2 cloves garlic, crushed 2 tbsp olive oil Sea salt Brush the sliced eggplant with a little bit of oil before grilling over a hot BBQ or Engel fire until well coloured and tender. Place the rest of the ingredients into a blender and blitz until smooth. Spoon the marinade over the top of the eggplant and mix through until all the eggplant slices are covered. Set aside and allow to marinate for at least 30 minutes before serving. To make up the dressing simply, combine the yoghurt, tahini and garlic in a bowl, slowly whisk in the olive oil and season with a pinch of salt. Plate your eggplants and spoon over the yoghurt dressing. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Crispy snapper with panzanella salad Cook time: 5 minutes Prep time: 10 minutes Serves: 4 4-6 fillets of skin on snapper Sunflower oil Flaky sea salt Panzanella 1/2 ciabatta loaf Additional olive oil Flaky sea salt 3 tbsp olive oil 3 tbsp red wine vinegar 1 tsp brown sugar Salt, to taste 1 tsp Dijion mustard Pepper, to taste 8 small tomatoes, quartered 1/2 cup kalamata olives 1 cup char grilled peppers, sliced Handful of Italian parsley, chopped Tear the ciabatta loaf into large irregular pieces, drizzle with a little olive oil and salt. Preheat your cast iron pan before frying the bread until golden and crispy. It needs to be crispy but still somewhat chewy. In a large bowl whisk together the olive oil, red wine vinegar, sugar and a little salt and pepper to taste. Preheat a cast iron pan. Portion your snapper into usable pieces, coat well with oil and season with salt. Place the snapper into the clean hot pan skin side down and firmly press down the flesh for 5 seconds, preventing the fillet from curling. Continue to cook on high until the fillet has almost turn completely white. Flip over for the a final few seconds. Once ready to serve, add in the bread, tomatoes, olives, peppers and parsley. Spoon over the dressing to wet the crispy bread and serve as serve as possible onto platters with the crispy snapper. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Spiced plum crostata Cook time: 35 minutes Prep time: 25 minutes Serves: 6 1 1/2 cups flour 3 tablespoons caster sugar Pinch of salt 150gm unsalted butter, cut into small pieces 1/2 teaspoon pure vanilla paste or essence 1 teaspoon almond extract 1/4 cup water Filling 12 plums 1 cup cranberries 3 tbsp brandy 4 tbsp brown sugar 1 tsp cinnamon powder 1 tbsp icing sugar Place the flour, sugar and salt into a bowl and mix until well combined; slowly add in the butter and rub in your hands until the butter becomes pea-like in size. Slowly add the vanilla and almond extracts and water until the dough becomes moistened and comes together. Set aside. Make up the spiced plum mix. Soak cranberries in brandy and a touch of warm water for 10 minutes. Cut the plums in half and remove the stone. Mix with brown sugar and cinnamon. Drain the cranberries well, toss into the plums. Preheat the oven 180 degrees. Roll out the crostata dough out to the size a small plate and approx 5mm thick. Lay onto greaseproof paper lined tray. Spoon the well-drained plum mixture into the centre, leaving a 5cm border. Fold up the sides of the dough. Brush water around the outside and sprinkle with icing sugar. Place into a oven and cook for 35 minutes, if golden. Remove and allow to cool. Serve with soft vanilla cream. LISTEN ABOVESee omnystudio.com/listener for privacy information.

After trying his luck at the stock market, Ronald den Elzen, pursued a career in technology leadership instead. Today, as the chief technology and digital officer of The Heineken Company, he encourages his team to think about the legacy beverage company as a 160-year-old startup with global scale, operating with multiple brands in more than 80 markets. When members of his team can work with agility and less fear of making mistakes, he finds they are more successful at rolling out new technology initiatives. Heineken uses AI extensively in areas including revenue management, promotional optimization, and logistics, but Ronald believes much value still comes from traditional AI — such as predictive analytics and machine learning models — rather than chasing the latest trends like generative AI (GenAI). Heineken is focused on using these foundational tools to drive tangible. Read the episode transcript here. Guest bio: Ronald den Elzen, chief digital and technology officer at The Heineken Company, has been with the international brewer since 1996. He previously held roles in data and transformation and served as the CEO of Heineken USA. Den Elzen lives in the Netherlands. Me, Myself, and AI is a collaborative podcast from MIT Sloan Management Review and Boston Consulting Group and is hosted by Sam Ransbotham and Shervin Khodabandeh. Our engineer is David Lishansky, and the coordinating producers are Allison Ryder and Alanna Hooper. Stay in touch with us by joining our LinkedIn group, AI for Leaders at mitsmr.com/AIforLeaders or by following Me, Myself, and AI on LinkedIn. We encourage you to rate and review our show. Your comments may be used in Me, Myself, and AI materials.

Mike van de Elzen shares tips to make desserts go better, and be easier to serve on the big day (Christmas!), plus shares his favourite sweet in the world - cheesecake. Choose desserts that can be prepared and easily stored for the day These can include cheesecakes, panna cotta, classic pavlova. tiramisu, brandy christmas cake and brandy ice-cream or the old classic trifle. Dessert that you can freeze can be handy. These could include cookies, brownies or Christmas mince pies. Texture's are important when serving multiple desserts. Try not to have everything soft. Break it up with a crunchy crumble, broken biscuits and nuts. Lighten the heavy creams up with fresh fruit. Strawberries, blackberries and boysenberries are in season and are perfect fat cutters. Yoghurt Cheesecake with blackberries Prep time: 30 minutes Serves: 6 250gm cream cheese 200gm plain yoghurt 4 sheets gelatine 1 vanilla pod 2 Tbsp honey 1 packet plain Digestive biscuits, crushed 1 can blackberries 2 Tbsp brown sugar 2 Tbsp icing sugar 1 punnet fresh blackberries Place the gelatine leaves in a bowl of cold water to soften for 5 minutes. Drain the water then pour 1/2 cup boiling water over the sheets and stir. Put the cream cheese, yoghurt and honey in the bowl of a food processor. Scrape in the seeds from the vanilla pod and blitz until all combined. Add half of the gelatine mix and blitz again. Crush the biscuits until crumbly but not too fine. Divide between 6 jars (about 300ml capacity) to a depth of about 2cm. Spoon the cheesecake mix over the top of the biscuit base. Clean the processor bowl then put the tin of blackberries in with the brown sugar. Blitz until smooth, then pass through a sieve to remove the seeds. Combine with the rest of the gelatine mix. Spoon this over the top of the cheesecake and refrigerate for about an hour or until set. Top the cheesecakes with some fresh blackberries and dust with icing sugar to serve. Find Mike at goodfromscratch.co.nzSee omnystudio.com/listener for privacy information.

Christmas brined chicken or turkey Cook time: 35 minutes Prep time: 24 hours Serves: 6-8 people 1 sized 18 chicken or small turkey 2 bay leaves 2 lemon, crushed 10 peppercorns 5 star anise pods 5 ltr water 250gm uniodised salt 1 tbsp flaky salt 2 tbsp Dijon mustard 2 tbsp sunflower oil Firstly, clear some room in your fridge to fit a large pot or container. Make up the brine by combining 1/2 the water to the salt into a pot and gently heat until the salt is dissolved. The water doesn't need to boil. Once the salt has dissolved, add the the rest of the water to the brine followed by the rest of the ingredients, allow to cool. Take the chicken or turkey, removing any giblets and rinsing off any excess blood. Place into a pot and then cover with the brine. Refrigerate for 12 hours. After this time, remove the bird and rinse off the excess brine. Pat dry and brush with Dijon mustard, then sprinkle over the salt. Preheat an oven or wood fired oven to 200*c. Place the chicken into the middle of the oven. Cook until the internal temperature of the chicken / turkey reaches 75*c in the centre of the bread. Remove and allow to rest breast down for at least 10 minutes before carving. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Christmas in summer means more room for cooler dishes over roasts - and these recipes are a step up from the usual potato salad and coleslaw. Roasted carrots with mint emulsion and spiced chickpeas Cook time: 45 minutes Prep time: 20 minutes Serves: 12 20 carrots cut in half 2 tbsp sunflower oil flaky smoked seasalt Miso emulsion 2 soft boiled eggs 1 tbsp miso paste 4 tbsp orange juice juice of 1 lemon 1 cup coriander leaves and stalks 10 mint leaves 1 tbsp brown sugar 1 clove garlic 1 tbsp ginger, peeled 300 ml grapeseed oil Spiced chickpeas 1/4 cup sunflower seeds, roasted 1/4 cup pumpkin seeds, roasted 1 can drained chickpeas 1 tsp paprika 1 tsp ground cummin 1 tsp ground coriander 1/2 tsp crushed farm chili Pre heat the oven to 180*c. Cut the carrots in half and drizzle with oil and sprinkle with some smoked salt. Place into the oven and roast until tender. Combine all the ingredients for the spiced chickpeas in a bowl and toss, lay out onto a roasting tray and place in the oven along with the carrots. Cooked for 45 minutes stirring every 10 until crispy. Allow to cool . Make up the mint emo. Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold. Carefully roll the eggs breaking the shell before peeling. (good luck!) Place all the ingredients apart from the oil into the blender and turning on slowly before turning up and slowly drizzle in the oil. Season with salt and pepper if required. Spoon a couple tablespoons of mint emo onto a platter and stack the roasted carrots on top and finish with the spiced chickpeas. Pickled vegetables Cook time: 5 minutes Prep time: 10 minutes Serves: 12 Pickled vegetables can include: Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage 1 tsp fennel seeds 1 tsp coriander seeds 2 chilli 2 bay leaves 1 tsp mustard seeds 300 ml water 200 ml cider vinegar 1/2 cup sugar Sterilized jar and lid Firstly prepare your vegetables. Clean all the vegetables and cut in 1/2, 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size. To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling. Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first). To sterilize your jars and lids, start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray, top side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c leave in the oven for another 10 minutes or until all the water has evaporated. Remove jars from the oven to allow to cool slightly before use. For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using. Charred radicchio with rosemary and hazelnut dressing Cook time: 5 minutes Prep time: 3 minutes Serves: 12 5 x Radicchio heads 1 tbsp grapeseed oil Flaky seasalt Rosemary dressing 1 x 10cm sprig rosemary pinch flaky sea salt 3 tbsp balsamic vinegar 2 tbsp brown sugar 5 tbsp grapeseed oil 1 cup roasted hazelnuts Cut the radicchio heads in half and drizzle with oil and season with salt. Place onto a open grill or over embers and cook until the leaves just start to wilt and char. Place onto a plate and dress with the rosemary hazelnut dressing. Rosemary dressing. Remove leaves from rosemary and place into a pestle, and mortar, grind together with the flaky salt. Rub the hazelnuts together inside a tea towel to remove the skins. Crush lightly in a pestle and mix with the rest of the ingredients in the dressing. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Christmas day platters: The Christmas countdown is on - meaning it's the season of sharing platters and pre-dinner nibbles. Pickled vegetables Cook time: 5 minutes Prep time: 10 minutes Serves: 12 Pickled vegetables can include: Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage 1 tsp fennel seeds 1 tsp coriander seeds 2 chili 2 bay leaves 1 tsp mustard seeds 300 ml cider vinegar 250 ml water 1/4 cup sugar Sterilized jar and lid Firstly prepare the vegetables for pickling. Clean all the vegetables and cut in 1/2 or 1/4 or finely slice. Try to make all the vegetable pieces roughly the same size. To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling. Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first) To sterilize your jars and lids - Start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray open side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c, leave in the oven for another 5 minutes. Remove jars from the oven to allow to cool slightly before use. For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using. Sticky Onion jam Cook time: 30 minutes Prep time: 5 minutes Serves: 2 cups 3 red onions, finely sliced length ways 3/4 cup balsamic vinegar 4 tbsp brown sugar Pinch of salt Place all ingredients in a heavy-based saucepan. Cook on a medium heat for about 20 minutes or until thick and syrupy. Stirring every couple 5 minutes.' Roasted beetroot hummus Cook time: 45 minutes Prep time: 10 minutes Serves: 6-8 2 cups chickpeas, soaked over night in water 2 whole beetroot 1 tbsp cooking oil 2 tbsp tahini 1 tsp baking powder 1/2 tsp curry powder Sea salt Pre-heat the oven to 180*c Individually wrap the beetroot in tin-foil, drizzle over a little oil and sprinkle over a touch of salt before wrapping. Place into the oven and cook for 30 minutes before testing. Test by inserting a small knife to see if the beetroot is cooked. Once cooked allow to cool before removing skin. While the beetroot is cooking, place the soaked chickpeas into a large pot, cover with cold water and add a touch of salt and the baking powder. Bring to the boil and cook until tender. Once cooked drain. Place the beetroot into a food processor and biltz until smooth. Add the chickpeas and biltz until smooth. Add the tahini, curry powder and seasalt to finish. LISTEN ABOVESee omnystudio.com/listener for privacy information.

On the Sunday Session with Francesca Rudkin Full Show Podcast for Sunday 1st December 2024, The Block Australia host Scott Cam stops by the studio to dish the dirt on the latest contestants on season 20 of the popular reno show. Australian of the Year Dr Richard Scolyer talks about his risky decision to trial his own melanoma research to treat his brain tumour. David Cunliffe talks through the changes Labour need to make to win the 2026 election. Francesca questions how Australia will police the new social media ban for under 16s and Mike Van de Elzen starts the countdown to Christmas with the key to a good Christmas Day platter. Get the Sunday Session with Francesca Rudkin Full Show Podcast every Sunday on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

In this episode, we are thrilled to introduce our special guest, Lynda Vanden Elzen from Sound Hoof Trimming. Linda shares her extensive knowledge and expertise in modern hoof care, offering insights into innovative strategies for addressing common hoof issues such as underrun heels and long toes. Throughout the episode, Linda discusses the importance of frog support in horseshoes, the controversy surrounding traditional shoeing methods, and the impact of caudal failure on horse soundness. She also delves into the pros and cons of composite versus metal shoes and provides valuable advice for horse owners looking to transition their horses to barefoot. Join us as we explore the intricacies of hoof health and learn practical tips for improving your horse's hoof condition. Whether you're a seasoned equestrian or new to horse care, this episode offers a wealth of information to enhance your understanding of hoof trimming and farrier services.   Support the Podcast: Shop my clothing and bridles: http://shopmilestoneeq.com Check out free resources, webinars and more: http://milestoneequestrian.ca Subscribe to Patreon: http://patreon.com/sdequus Tip jar: http://paypal.me/milestoneequestrian   Follow me elsewhere: http://facebook.com/milestoneequestrian96 http://instagram.com/sdequus http://tiktok.com/@sdequus    

Great Meatloaf Cook time: 1 hour Prep time: 30 minutes Serves: 6-8 1 white onion, finely diced 500g pork mince 500g beef mince 1 ½ cups grated courgettes 2 cloves garlic ½ tsp white pepper 1 tbsp Dijon mustard 1 cup breadcrumbs ½ milk 2 tbsp vegetable oil 1 egg 6 tbsp grated Parmesan 8 slices Parma ham or thin bacon ½ cup roughly chopped parsley, thyme and rosemary To serve - homemade tomato sauce, grated parmesan cheese, keep a little bit of parsley for garnish Preheat oven to 180*. Combine the breadcrumbs and milk and allow to soften. Heat a fry pan and slowly fry the onion and garlic until soft. Take a tea towel and place the grated courgettes into the centre, bundle up the courgette and squeeze out as much water as possible. In a large bowl, combine the mince, breadcrumbs, mustard, garlic, onion, mixed herbs, courgettes and season well. Lightly oil a loaf tin and line with the Parma ham, overlapping slightly. Press in the meat filling, folding over the remaining Parma ham over the top. Cover with tinfoil and bake for 30 minutes before removing the tinfoil and continue to cook for a further 30 minutes After this time, pull out the meatloaf and lightly press down with a chopping board and allow to cool. To serve: Turn out the meatloaf into a roasting tray and pour over the tomato sauce. Top with grated parmesan and grill in the oven until golden. Top with chopped parsley. Enjoy!See omnystudio.com/listener for privacy information.

Pickled vegetables Cook time: 5 minutes Prep time: 10 minutes Serves: 12 Pickled vegetables can include: Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage 1 tsp fennel seeds 1 tsp coriander seeds 2 chili 2 bay leaves 1 tsp mustard seeds 300 ml cider vinegar 250 ml water 1/4 cup sugar Sterilized jar and lid Firstly prepare the vegetables for pickling. Clean all the vegetables and cut in 1/2 or 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size. To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling. Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first). To sterilize your jars and lids: Start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray open side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c leave in the oven for another 5 minutes. Remove jars from the oven to allow to cool slightly before use. For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Trump imitator Greg Shapiro, niet alle autisten houden van treinen en  overstromingen. De muziek is van Daryll-Ann en verder hebben we het over: Arnhem heeft een eigen opleiding voor straatcoaches! Hoe maken zij het verschil in de wijk? Burgemeester Ahmed Marcouch weet uit ervaring hoe essentieel hun aanwezigheid is. Carel van Hees vertelt het fascinerende verhaal van Jimmy Granti –bokslegende én kapper. Zijn portret reisde dankzij stickers de héle wereld rond. Hoe kan een mogelijk werk van Chopin na 200 jaar ineens opduiken? Componist des Vaderlands Anne-Maartje Lemereis buigt zich over de kwestie. De presentatie is in handen van Willemijn Veenhoven en Dolf Jansen, met cabaret van Andries Tunru, Kiki Schippers, Aron Elstak en Maya van As en een column door Teun van den Elzen!

Grilled marshmallow with lime honey syrup Cook time: 10 minutes Prep time: 15 minutes Serves: 6 10g gelatine powder ¼ cup warm water ¾ cup sugar ¼ cup glucose ¼ cup water Pinch salt ½ tsp vanilla paste 1 rockmelon, peeled and cut into wedges Handful mint leaves to garnish Lime honey syrup 1 tbsp honey ½ tsp vanilla paste Juice of 2 limes Line a deep loaf or baking tin with cling film and spray with cooking spray. Dissolve gelatine in first measure of warm water. Combine sugar, glucose, salt, vanilla and second measure of water in a saucepan. Bring to the boil, reduce heat and cook for 1 minute. Add the dissolved gelatine and mix. Transfer the hot mixture to the bowl of a mixer and beat on high speed (using whisk attachment) for 12 minutes until thick and cool. Pour into prepared tin, smooth and refrigerate until set. Using a hot, wet knife, cut the marshmallow into 3cm x 3cm cubes. Dip the knife into hot water in between each cut. Thread 2-3 pieces of marshmallow onto each skewer and grill until golden. To serve, arrange marshmallow skewers and rockmelon wedges on a serving plate. Drizzle with lime syrup and garnish with mint leaves. Lime honey syrup Place honey, vanilla and lime juice in a small saucepan and bring to the boil. Simmer for 2 minutes and remove from heat. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Mike's super moorish chocolate cake Cook time: 30-40 minutes Prep time: 5 minutes Serves: large cake 100ml vegetable oil 250ml cream 1 cup boiling water 1 tsp vanilla paste 2 eggs 1 1/2 cups caster sugar Pinch salt 2 tsp baking soda 1/2 cup cocoa powder 1 3/4 cups plain flour In a large mixing bowl, with a whisk, combine ingredients one at a time starting from the top and working your way down. Mix well until all combined (will be quite runny) Pour into a greased and lined 20cm x 30cm tin or cake mould. Cook in a pre-heated 170*C oven, for anywhere between 35-45 minutes. Check regularly, and skewer test. When it comes out clean, it's good to go. Coat it in chocolate ganache or like a Italian meringue and use a blow torch to burn the outside. LISTEN ABOVESee omnystudio.com/listener for privacy information.

In de laatste van drie specials over ‘Triceratops - de kudde', een samenwerking tussen Dinocast, Quest Magazine en Naturalis, opent de tentoonstelling na jaren van voorbereiden. Vanaf nu is het zover: na dik tien jaar opgraven, onderzoek en opbouwen kun je de vijf Triceratopsen in het echt komen bekijken in de nieuwe dinozaal van Naturalis. Dinocast was bij de opening, samen met de 50 grootste dinofans van Nederland. Dik 10 jaar lang zijn Nederlandse expeditieteams bezig geweest met opgraven, preparatieteams met uithakken, onderzoeksteams met bestuderen. Zo'n 100.000 werkuren gingen er voorbij. Dat maakt het voor deze bezoekers tot een prachtig moment, maar óók voor de hoofdrolspelers uit onze specials: Anne, Yasmin, Hanneke, Jimmy en al hun collega's en vrijwilligers.Gijs vraagt de allereerste bezoekers naar hun allereerste reacties over de kudde. Hij gaat ook op zoek naar de antwoorden op Triceratops-vragen die Quest-lezers en Dinocast-luisteraars hebben ingestuurd: Jimmy de Rooij en Anne Schulp geven antwoord.En Maarten en Gijs spreken met een hele bijzondere medewerker van Naturalis: eentje die gespecialiseerd is in dino-littekens, botbreuken en pus.Iemand die met een hele bijzondere blik naar deze vijf triceratopsen kijkt. Daan van Elzen specialiseert zich in de vreselijkste dingen die een dino kan overkomen, namelijk: ziekte en dood. Ze staat bekend onder de naam ‘dinodokter daan'. En ze is paleo-patholoog, wat is dat precies?Op Quest.nl/dino vind je tal van artikelen over de kudde en ook over andere dinosauriërs, neem daar vooral een kijkje! En bezoek vooral ook Naturalis om deze prachtige triceratopskudde in het echt te kunnen zien. Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Jammy Dodgers Cook time: 15 minutes Prep time: 35 minutes Serves: 10 biscuits 100 gm caster sugar 175 gm butter 1/4 tsp salt 1 lemon zest 2 tbsp cornflour 200 gm standard flour 120 gm raspberry jam Extra icing sugar Pre-heat your oven to 180*c. Lightly cream the sugar, butter, salt and lemon zest. Add half the sifted ingredients, creaming until combined. Fold in the remaining dry ingredients. Form a ball and chill for 30 minutes. Lightly knead the shortbread and roll out to 1cm thickness. Cut into rounds and place onto a baking paper lined tray. Dock each round with a fork and bake for about 15 minutes until tinged and lightly golden. Allow to cool. Place the jam into a small pot and heat over a low heat. Spoon a good layer on jam into the center of one biscuit and then top with another. Dust with icing sugar and you're good to go! LISTEN ABOVESee omnystudio.com/listener for privacy information.

Grilled asparagus with haloumi, lemon dressing and almonds 250gm haloumi 2 bunches asparagus 1/2 cup roasted whole almonds 2 tbsp honey Flour for haloumi Extra sunflower oil for frying Flaky salt Lemon dressing Juice of 2 lemons 1 Tbsp Dijon mustard 1 cup sunflower oil Salt and freshly ground black pepper 2 Tbsp honey Preheat the oven to 180*C. Smash the almonds roughly into large chunks. Place these in a baking tray and drizzle with honey. Bake in the oven for about 10 minutes or until the honey begins to caramelize. Squeeze the juice from thelemons into a bowl. Then whisk in the Dijon mustard, honeyand finally slowly whisk in the oil. Season the dressing with a pinch of salt.. Blanch the asparagus in some salted boiling water, then refresh in iced water. Drain and toss through a little sunflower oil, season with saltand chargrill either on your BBQ or in a grill in a hot cast-iron pan. Set aside and clean the pan. Slice the haloumi into ½ cm wide strips, toss in some flour, then fry in sunflower oil over a medium heat. Turn and fry the otherside. Arrange all the asparagus onto a platter along with the grilled haloumi, toasted almonds and finish with the lemon dressing.See omnystudio.com/listener for privacy information.

Cauliflower Polonaise Cook time: 30 minutes Prep time: 20 minutes Serves- 4-6 1 head cauliflower 2 tbsp sunflower oil 2 tbsp butter 1 cups panko bread breadcrumbs 6 tbsp sunflower oil 3 hard boiled eggs, peeled and chopped 1 lemon 1 cup parsley, chopped 1 cup finely grated parmesan Sea salt and pepper Optional chopped thyme and basil Start by bringing a large pot of salted water to the boil. Break the cauliflower into 8 pieces and carefully drop into the water, boil for 4 minutes. Remove and chill in iced water before draining. Heat a large cast-iron pan over a med-hot heat. Add the 6 tbsp of oil followed by the bread crumbs and a touch of salt. Continue to sauté until the crumbs are golden. Remove and place into the a large bowl, clean and reheat the pan. Cut the cauliflower into smaller pieces and fry in the pan with the remaining oil and butter. Continue to sauté until the cauliflower starts to colour. Add in the breadcrumbs along with the chopped eggs, parsley, parmesan, pepper and the juice of a lemon to finish. Serve. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Hot homemade crumpets Cook time: 10 minutes Prep time: 30 minutes Serves: makes 10-15 375 ml warm water 250 ml milk 1 tbsp dried yeast 1 tbsp raw sugar 400 g plain flour 1 tsp baking powder 1 tsp baking soda Pinch of salt Sunflower oil for cooking Serve with some Marmalade & soft butter Combine the water, milk, yeast and sugar in a jug and set aside to activate. Place the flour, baking powder and salt in a large bowl. Slowly stir in the yeast mixture and continue to mix until smooth. Cover with a clean damp towel and set aside somewhere warm to ferment for a hour. The batter should start to bubble during this time. 10 minutes before you start to cook the crumpets, dissolve the baking soda in a little water. Mix through the batter and set aside. Heat a large cast iron frypan over a meduim heat. Add a touch of oil and spread it around. Drop in some 10cm crumpet moulds or steel pastry cutters. Spoon in about 1/4 cup of crumpet batter into each mould. Allow the bubbles to rise to the surface for a couple of minutes before removing the moulds. After 5 minutes flip and continue to cook on a low heat until golden. Repeat until all the batter is used. Serve hot with marmalade and butter. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Vandaag in Spijkers met koppen: Wat valt er allemaal te ontdekken in de bruine poel die ook wel de Noordzee heet. In de film ‘De Wilde Noordzee' brengt duiker Peter van Rodijnen ‘onze' zee in beeld. Amerikadeskundigen Laila Frank en Bernard Hammelburg bundelen hun kennis en krachten in de Amerikaanse Verkiezingsshow. Het regeerprogramma van kabinet Schoof is bekend en dinsdag horen we hoe alles betaald wordt. Kamerleden blikken vooruit op de plussen en minnen van Schoofs huishoudboekje. Mirjam Willemsen is huisarts en schrijft in Het Laatste Hoofdstuk over het stervensproces van haar patiënten en hoe haar eigen ziekte haar daarbij beïnvloed. Een belastingverhoging voor de stapelbedtoerist? VVD-raadslid in Amsterdam Myron von Gerhardt wil inzetten op de kwaliteitstoerist, maar Stayokay-directeur Marijke Schreiner springt in de bres voor haar budgettoeristen. Deze gure rechtse wind vraagt om linkse gezelligheid. Daarom zijn de RK Veulpoepers BV terug! Frontman Zjef Naaijkens trekt ten strijde tegen het zuur. Verder is de muziek van Personal Trainer. Het cabaret wordt gedaan door Kiki Schippers, Vera van Zelm, Martijn Kardol en Aron Elstak. En tot slot Columnist Teun van den Elzen

Vandaag in Spijkers met Koppen:  Theatergroep Gouden Haas organiseert een begrafenis voor uitgestorven flora en fauna. Franky en Coen vertrokken 2 jaar geleden als frietbakkers naar Oekraïne, en hebben daar nu een opvanghuis voor vluchtelingen geopend. Frank Zanderink & Nicolle van Groningen van Stichting Rugvin maken zich op voor de eerste nationale walvistelling. FNV-voorman Tuur Elzinga roept op tot een revolutie: democraten aller landen verenigt u. De fotoboeken van Hilda Visser's oma nemen ons mee naar het Europa van de de jaren ‘20. Hilda reist naar plekken waar haar oma met een klokhoedje op het terras zat. Wat is het geluid van de Amerikaanse verkiezingen? En wat vinden artiesten daarvan? Communicatiewetenschapper Rens Dietz laat het horen. Tot slot is er live muziek van Yori, cabaret van Andries Tunru, Patrick Nederkoorn, Aron Elstak en Owen Schumacher en is de column van Teun van der Elzen. 

For a number of years now, chef Ganesh Raj has been teaching people how to eat well for less. It's the title of the book, based on his popular TV show with Michael van de Elzen, which is about to start filming for a fifth season. Ganesh also runs a YouTube channel called The Humble Yum Yum, promoting global food that doesn't cost the world. He's teamed up with South Seas Healthcare to run the Humble Yum Yum food education programme, focused on creating healthy family favourites on a budget. He joins Kathryn to talk about that - and share his favourite recipes, including one for chop suey and another for Korean BBQ Kimchi burgers.

We've reached the halfway point of the season! Points battles are taking shape as we head back to Dirt City Motorplex. Also, Amanda Van Den Elzen from Racer On Demand joins the show to talk about their mission to help Pro and Sportsman teams.

Vandaag in Spijkers met Koppen: Pianiste Iris Hond schreef de muziek van haar nieuwe album met de slaap nog in haar ogen. Bij Spijkers brengt ze een ode aan de ochtend. De onderhandelingen over een staakt-het-vuren tussen Israël en Hamas verlopen uiterst moeizaam. Vredesonderhandelaar Fleur Ravensbergen legt uit hoe zulke onderhandelingen verlopen. Het beeld van de boze, valse stiefmoeder is flink aan herziening toe, stelt stiefmoeder en schrijver Jasperina Roozendaal. Een dag voor Moederdag geeft ze bij Spijkers toelichting. Een wethouder moet verplicht in zijn eigen gemeente wonen, maar is die verplichting nog van deze tijd? Axel Boomgaars, van de Wethoudersvereniging, vindt van niet. Arnout Hoekstra, SP-raadslid in Vlaardingen, vindt van wel. Nog 76 dagen tot de Olympische Spelen van start gaan. Maar voor top-beachvolleyballers Stefan Boermans en Yorick de Groot is het nog heel spannend of ze mee mogen doen. Presentatrice Eva Eikhout heeft het FFU-Syndroom, waardoor ze zeer korte armen en benen heeft. In haar nieuwe boek legt ze uit hoe je leven er dan uit ziet. Joost Klein bracht met zijn ‘Europapa' de gabber letterlijk naar een internationaal podium. Gabber-van-het-eerste-uur Ilja Reiman vertelt wat hij daarvan vindt. Met Lammert de Bruin bespreken we het laatste nieuws rondom de diskwalificatie van Joost Klein. Het cabaret is in handen van Andries Tunru, Martijn Kardol en Lotte Velvet, Teun van den Elzen is er met de column en muziek komt deze week alsnóg van Pete Philly & Perquisite!