|I do love my green pot|
In my oven it needs longer than 30 minutes plus 15 without a lid. I should probably get my hands on a thermometer at some stage to figure out how close the dial is to the reality of what happens in there. At any rate, the bread sounded fairly hollow when tapped on the bottom but apparently it needs to sound really hollow because when I cut it open, it was, well, not really doughy but just the wrong side of gooey. I could only cut a very thick slice and I toasted that - twice through the toaster fixed it up fine. Looks good though and it did taste nice so one to try again for sure. And my 20cm, 3 litre pot was the perfect size for it.
I made this before using sweetheart cabbage and scoffed basically a half a cabbage in one evening. Turns out, this recipe doesn't work quite so well with savoy cabbage. I think it'd be good with white cabbage, might even work with red cabbage and napa cabbage would also be okay. But the darker, looser leave cabbages probably not so much. So disappointed.
I can tell what my sister meant when she says it tastes exactly like the takeaway version but it's not for me. It's nice enough but, I just felt like there are way tastier things to do with meat and kind of wished I'd followed by first instinct and just cooked half of the pork this way.
Still need to grease the pan before adding all the ingredients. Looks like I will be eating this quiche with a spoon to scrape it out of the dish rather than cutting nice slices.
Remember to put enough milk into the container with the muesli. Was in a rush this morning so didn't quite pay enough attention and ended up having a snack of muesli that had absorbed almost all of the milk - not my favourite thing.
Oh well. All very first world problems I know. Here's hoping this wasn't the start of crappy cooking streak. I do have them sometimes but things have been going well lately and it definitely makes the whole cooking at home and eating healthily much easier when there are more successes than "meh" moments.