My Little Foodie

I have a feeling Kirstie is strongly following in my footsteps. Sometimes I hear her in her room singing songs about "crème fraîche" and "aubergines". The other day she also surprised me by announcing that she was going to have a farm in France in the future- complete with fruits, vegetables and chickens. She even asked Stijn (her current crush) if he would be willing to live on a farm with her, and he agreed. I was very glad when she mentioned that I could come over for the harvest. She would also cook for Hans and I and we would be welcome to stay at her house. Sounds like a plan!

Who knows? Maybe one day I'll be eating something delicious at her table and I'll suddenly be reminded of our time spent together in the kitchen. Perhaps she'll present us with a gooey pasta bake, smothered in a decadent béchamel sauce and I'll think back to that Friday night when we first made the dish together.

PS: She did mention that she'd like to go to Leiden first, "to learn more about the 17th century".

Kirstie's Pasta Bake
Serves 4

-325g whole wheat penne
-60g butter
-4 tbsps flour, sifted
-475 ml hot milk
-100g gruyère, freshly grated
-75g parmesan, freshly grated
- nutmeg, freshly grated
-2 tbsps dried oregano
-salt and pepper to taste


1. Cook the pasta according to the package instructions. Drain and set aside.
2. Preheat the oven to 200C. Lightly oil your casserole of choice.
3. Make the béchamel sauce by melting the butter on a low heat. Add the flour and whisk well. Add the milk slowly, whisking continuously until you have a thick, smooth sauce. Flavor the sauce with nutmeg, salt and pepper.
4. Add a layer of pasta to your casserole, continue with a layer of sauce and follow with the cheeses. Repeat the process, ending with the cheese layer. Sprinkle the dish with the oregano and bake for 20-25 minutes until golden brown.