Afternoons

1:15 Rob Campbell on sleeping rough

Last night a group of senior business leaders traded their comfy mattresses for cardboard to sleep rough for one night.

It's all in aid of "The Big Sleep out". An initiative by the charity Lifewise to raise money for its homelessness initiatives.

One of the participants, Rob Campbell spoke to Jesse.

1:25 Scientists find evidence that women, not men may have ruled Ancient Turkish city.

A new study has revealed that women, not men may have ruled one of the world's oldest cities in Çatalhöyük Turkey. 

Australian researcher Dr Eline Schotsman spoke to Jesse.

1:35 Ester Hone: From watching a colleague drown, to promoting water safety

Ester Hone from Water Safety NZ's "Water Skills For Life Programme' joined Jesse to share the importance of water safety.

1:45 Freaky Friday: Tom in Mārahau

Freaky tales from the state of Queensland.

2:10 Film Review: Superman & Bride Hard and 28 Years Later.

Dom Corry reviews superhero reboot Superman, action-comedy Bride Hard and 28 Years Later.

2:20 NZ Live: Emily C. Browning

Ōtautahi-based alt-pop artist, producer, Emily C. Browning joined Jesse for NZ Live.

3:08 Food: Buckwheat Flour Galette recipe

 Bastille Day is day's away, so we thought we'd celebrate French cuisine with today's recipe. 

Julie Le Clerc is with us to share her Buckwheat Flour Galette recipe. 

 Bastille Day is day's away so we thought we'd celebrate French cuisine with today's recipe. 

Julie Le Clerc is with us to share her Buckwheat Flour Galette recipe. 

Recipe:

Makes 6-8, depending on size
Prep time 15 minutes
Rest time at least 3 hours
Cook time 3 minutes
Easy 

1¼ cups stone-ground buckwheat flour
Big pinch of salt
1¼ cups cold water
1 small egg, lightly beaten    
Olive oil for frying
Salted butter, to serve
Filling options:
Grated Emmental or Gruyere cheese
Sliced ham
Eggs 
Sliced tomatoes
Pan-fried mushrooms
Caramelised onions

Put the buckwheat flour and salt into a mixing bowl and make a well in the centre, add ¾ cup of water while whisking continuously to aerate the mixture and form a smooth batter. Once smooth, add the beaten egg and mix again to combine. Cover the batter and put it in the refrigerator to rest for at least 3 hours, but ideally overnight.

Bring the batter to room temperature before cooking the galettes (this will take about an hour). Beat in the remaining ½ cup water to bring the mixture to a pouring consistency.  

To cook the galettes, heat a large, flat, non-stick frying pan over a medium-high heat. Add a film of oil to the pan. Add about 1/3 cup of the batter to the pan, and immediately tilt the pan to swirl the mixture around until the base is evenly coated with batter. Cook for 1 minute, then add your chosen filling to the centre, cook for another minute or two, then fold in the four sides to enclose the filling and form a square. The total cooking time for a galette is about 3 minutes. Repeat with the remaining mixture until you have used all the batter. Serve immediately, topped with a knob of salted butter.  

3:25 Weekend Stuff: DIY with Stan Scott

Our DIY expert Stan Scott answers your DIY questions.

3:35 Critter of the Week: Scorpionfly

This week's star critter is called a scorpion fly and yet it isn't actually a scorpion or a fly. 

Stumped? Us too... Fortunately, Nicola Toki is with to explain what it is.

3:45 The pre-Panel

Wallace Chapman preview tonight's instalment of The Panel.