ICK!! This was WAY TOO salty!  The recipe oddly calls for 2-3 tsp. of salt (?). I used 2 tsp. all the time thinking that it would be too much and was I ever right! I thought that perhaps they were thinking that the spelt & buckwheat are very bland on their own and that the additional salt would bring out their nutty flavour. GAG this was wrong!

This loaf is a very slow riser (I wouldn't doubt it given that much salt which inhibits happy yeast growth) - took longer than 1 hour to rise to the top of my baking tin, probably around 2 hours sitting covered in a nice warm location. I wasn't sure what linseed is so I used flax seeds instead and they worked out nicely.

The loaf baked up very dense and chewy, with less salt (I'd recommend 1 - 1 1/2 tsp. salt) I'd say the loaf would be great. Not a sandwich type bread but good for toasting with butter and jam or honey.

As written: 0/5
With less salt: 4/5 if you like a dense, chewy bread.

This was a thin North American style chocolate pudding. (We call custard desserts "pudding here). Very silky texture. Looked exactly like the picture.

It was not sweet at all, so if you prefer a sweeter custard, at least double the sugar (it calls for 20g), if not triple it. I used 72% dark chocolate and although it was sweet enough for my adult palate, my DD disliked it greatly (she's 7). Big thumbs down from her. 

I added the optional egg that is called for in the recipe, next time will make it without and see what a difference it makes.

If you're making this for adults who like custards that are not too sweet, then 5/5. 
If making for children, then 1/5 as written with the 20 g of sugar.

This was excellent and the whole family enjoyed it. I was surprised that it wasn't coconut-y as I thought it would be; it had a lovely texture that wasn't overly creamy, in fact it had a slightly watery consistency, but in a good way. Lovely over rice.

Some notes: I used Tilapia fillets as that is what I could find - I've never seen hake at the fishmongers and I won't buy Chilean sea bass due to the unsustainable overfishing practices. Tilapia fell apart creating a curdled appearance, it quite literally broke down into a million little fish pieces. It still tasted great, but not the nicest of textures. If I were to do this recipe again with Tilapia, I'd steam it in the Varoma instead and the serve it with the prawn sauce. I imagine scallops, squid and any other seafood would be fantastic in this stew. If you use fish fillets that are delicate, steam them in the Varoma instead of cooking them in the TM bowl.

Make this, you won't be disappointed. 5/5

I followed a recipe from MWTC for steamed rice, but it just didn't work.

Here's what I did:

800 g of water to the jug, varorma, speed 1, 10 minutes. Then added the steam basket with 300 g jasmine rice that I had prewashed. Put the cup lid on top to not allow the steam to escape and let it go at varoma temp, speed 2 for 16 minutes. Horrible result, the rice was completely raw and crunchy. Fluffed the rice with a fork to see if that would help, it only served to break the grains. Then I tried again with varoma for another 8 minutes or so speed 3; again no joy. Finally I dumped the entire contents of the basket into a microwave safe dish and noticed that the rice at the bottom was mushy and overcooked.

What did I do wrong?