Ingredients for 1×10 inch quiche or 4 medium quiches:
Home-made pie pastry (or ready-make) – you could find my recipe for home-made pastry here.
2 red onions
200 grams bacon (cut into small pieces)
2 garlic cloves (cut into small pieces)
2 table spoons olive oil
1tea spoon red chili flakes
3 eggs
1 tea spoon coriander seeds (or powder)
200ml cooking cream
100 ml white wine
1 tea spoon fresh tarragon (chopped in small pieces)
100g goat cheese (if you don’t like goat cheese, you could use other creamy cheese like ricotta, cottage, French feta)
Cherry tomatoes (optional)

Preheat the oven to 180° C.

Heat the olive oil in a large skillet and fry the onions and garlic for 3 minutes. Add the bacon to the red onions and cook until golden brown. Add the chili flakes, a little bit of the coriander, salt and pepper. Mix well.
Add half of the white wine to the onions and bacon and cook until it is fully absorbed.
In a large bowl mix the eggs with the cream, the rest white wine, tarragon and coriander. Season the mixture with salt and pepper and set aside.
Grease your tart tins, roll out the pastry and fit it into you tins or tin. Spread the red onion and bacon mixture evenly into the tart tins.
Pour the egg mixture over the onions and bacon. Add small pieces of the goat cheese over the quiche.  Now it is the time to put the cherry tomatoes, just cut them in half.
Bake the quiche for about 45 minutes and sprinkle with fresh tarragon before serving.

Dear friends,

A couple of days ago I accidentally came across a contest for the best pasta, organized by Country Woman Magazine.

Since me and my boyfriend have been on a diet for may be 2 months now, and during these months I haven’t touched or even thought of pasta (Some applause please lol), I decided this is the best occasion for breaking my diet and entered the contest with this super delicious recipe for pasta sauce.

Pasta with dark beer sauce

500 grams beef/pork (cut into small pieces)

250 ml. dark beer

4 small tomatoes cut into small pieces (1 can tomato puree)

1 big onion (chopped into small pieces)

4 -5 garlic cloves (minced, or cut into small pieces)

2 spoons or parsley (cut into small pieces)

1 tea spoon coriander

1 tea spoon chili powder (or paste)

30 ml. olive oil/butter

Salt & pepper

Optional: 200 grams dry pasta or white rice, cooked with butter

Prepare the pasta, according to the package instructions. Add a little bit of butter to the cooked pasta. I used gluten free, 100% corn pasta, but you could use whatever you prefer. Plain white rice is also a good option for this meal.

Heat a deep skillet. Add the oil or butter and wait until it’s heated up.

Add the onions and garlic and fry until golden. Add the meat and fry for a couple of minutes, until the meat is lightly browned.  Add the chili powder, coriander, salt, pepper and half of the parsley, stir a couple of times. Add the beer and cook until reduced by about 1/4 of the liquid. Add the tomatoes and simmer for another 10 minutes, until the sauce reduces by about 1/3 and thickens.

Serve over a bowl of white rice or pasta.

Enjoy!