I'm glad I followed everyone's recommendations & reduced the temp to 200.  It turned out perfect.  Very coloured & crunchy & perfect inside with lots of lovely holes.  It looked like the kind of loaf you'd pay $10 for at a bakery.  Awesome recipe : )

Can someone tell me if I'm following the recipe correctly?  I made my first batch a couple of days ago  & kept my 200gm of starter aside.  Today I've made it for the second time, but I'm using the starter as the rising agent, so no yeast.  The way I made it was I skipped the first step in the recipe & went straight to step 2, where I put everything in the TM bowl, except the yeast & also put in the starter.  So it was pretty full, with using the full 550gm of flour plus the starter.  Is that correct?  I kept everything the same, amounts, speed etc.  It's now rising & when its doubled I'll keep 200gm aside for next time.  Is that right?

I made this earlier today & it was really easy & rose perfectly but also not as sweet as I expected.  Then I reread the recipe & I'd forgotten to add the extra 30gm of honey it's still lovely though & I'll definitely make it again & do recommend it.  I'm going to freeze one mini loaf & keep the other out for the weekend.  I've never made a loaf this shaped before. 

This has been my first big TM fail.  I was cooking lots of vege in the Varoma tray (with plenty of gaps) at the same time & it took well over an hr!  The final result was bland & a runny sauce.  I had heaps left & threw them in the bin.  I'll definitely never make these again.  Funnily enough though, I cooked the kids their batch earlier than the adult dinner & they loves them.   

I made the EDC porridge for the first time today (an individual serving size).  I bought good quality oats & followed the recipe exactly aside from cooking for 10 minutes.  It was the best porridge I've ever eaten.  I think this will be a regular breakfast over the next few months.  I'm going to give the date & nut idea a go too, that sounds fantastic!

I made this today & my kids are demolishing it!  This is definitely going to be a regular in our house.  I'm amazed at how moist & syrupy it tastes, from only 1 T of golden syrup.  I love that is uses normal pantry & fridge items & is really cheap to make too.  Thanks heaps for posting this recipe  !

I love this soup!  I eat it hot in the middle of our WA summer, it's just so yum...... I love soup in general though.  Despite the butter & cream, it just feels healthy eating a green lettuce soup . It's definitely worth trying & doesn't cost much to make.  (I use a whole head of butter lettuce, not the 8 or so leaves the recipe suggests).

I often see people mention this dish as being one of their faves, when the topic comes up on TM Facebook pages.  It never really appealed to me & having a bean hating kid I thought there's no point. But I gave it a go tonight, dishing up beans to the people that liked it & only the pasta part to the bean hater. Everyone cleaned their plates : ). I love a recipe that you can dish up differently to suit everyone.  I made the recipe exactly as the EDC except skipped the chilli ( I love chilli, so stirred through a good pinch in my dish).  We also added an extra sprinkle of pink salt I dished it up straight away & it was soupy but by the time I'd grated cheese (by hand) & the kids let it cool, it was mac'n'cheese consistency.  I left the rest in the TM bowl & by the time we'd finished eating, the pasta had absorbed the rest of the liquid.  So I'd recommend, once it's finished cooking let it sit, checking it every couple of minutes until you get the consistency that suits you.  We'll definitely make this again.