In Our Time - first in an occasional series on podcasts

I expect that this will be the first in an occasional series on the podcasts I listen to regularly. I keep talking to people about what podcasts they listen to and it'd be great to have a place to send them for links etc.

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So perhaps my favourite podcast at the moment is In Our Time hosted by Sir Melvyn Bragg.

In Our Time is a programme from Radio 4's conversation strand. It is a weekly discussion programme who's web page claims that it's about the history of ideas. It covers the widest range of topics imaginable.

The format is pretty simple every week Melvyn sits down with a group of three academics and they discuss their specialist subjects for three quarters of an hour. Sir Melvyn acts as an intelligent lay person. Steering the conversation, asking for more information or for an idea to be explained more clearly. What makes it so great is the range of subjects that are covered and the quality of the experts who are called in to discuss that subject. Just this season they have covered the history of Antarctica, the Central Asian scientist and historian al-Biruni, the English King Athelstan and the evolution and characteristics of the Neanderthals. And that in the space of just 4 shows. And in each case those discussing the subject were articulate, easy to listen to and yet obviously extremely knowledgeable.

The shows that I've particularly enjoyed in the past have had topics as wide ranging as number theory, Arthurian literature, the infant brain and roman satire.

I don't know of any show of it's kind being broadcast any where else in the world and I can't think of another radio station in the world that would broadcast it. Just this one show confirms my love of Radio 4 and I would highly recommend it to anyone.

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The show can be accessed via it's website. Unfortunately only the most recent episode is available as a podcast. But the whole back catalogue is streamable. There are so many interesting topics. Don't blame me if it keeps you occupied for a good long while...

Oat and Maple Cookies

I've been making these cookies for a few months and they are a big favourite. The only downside to them is that they disappear almost as soon as they've been made.

As with the last post a picture will follow...


Makes 24

7oz butter
4 tbsp light brown sugar
4 tbsp maple syrup
8oz porridge oats
2 oz self raising flour

1. Pre heat the oven gas mark six
   
2. Cream the butter and the sugar together until the butter goes pale
3. Mix in the maple syrup
4. Add the oats and the flour and mix well
5. Put balls of the mixture onto a well greased baking tray (I use baking parchment so I know they won't stick) and flatten them out a bit with a fork (unlike other cookies these ones won't spread out as they cook so they need to be flattened and they are going to come out of the oven more or less the same size as they went in)
6. Put them in the oven for 15 mins or until the oats on the outside are starting to turn golden
7. Allow to cool a bit before you eat them
8. If you have any left over they should keep for a week in an air tight container
   

Mini Cheesecake Recipe

I'm not sure what I'm going to actually put in this blog but for now I've got a couple of recipes that I need to put in a safe place. They may even be of use to someone other than me!

This recipe is my adaption of one in Annabel Karmel's "New Complete Baby and Toddler Meal Planner". They're a very grown up dessert to have come from a children's cookbook and I'm going to make them next time I do a buffet.




Makes 12
8 digestive biscuits
75g butter
250g marscapone cheese
1/2 jar lime curd (lemon curd works too)
Juice of half a lime (Or a lemon)
125ml double cream
12 raspberries (optional)

You also need a mince pie tin and 12 paper cases

1. Crush the digestive biscuits to a fine crumb (I put them in a bag and bash them with a rolling pin)
2. Melt the butter (30 seconds in the microwave does the trick) and mix it into the biscuit crumbs.
3. Put the paper cases into the mince pie tin and divide the crumbs evenly between them. Press down firmly with the back of a spoon.
4. Put the cheesecake bases into the fridge to chill
5. Put the marscapone, lime curd and the lime juice into a bowl and mix thoroughly
6. Whisk the cream to the soft peak stage and then fold the cream into the cheese mixture
7. Divide the mixture evenly between the cheesecakes and top each one with a raspberry
8. Leave the cheesecakes in the fridge for at least an hour to set. Overnight works best.