Date: 26th January 2013 (Saturday)
The 16th recipe in 2013. It's from "The Little Paris Kitchen" by Rachel Khoo. I followed the recipe pretty closely but have made a few changes: (1) I didn't sift away the garlic & onion from the bechamel sauce. I feel a bad to chuck away edible good sauce of fibre/nutrients. Hence the finely chopped garlic & onion were poured onto the pasta together with the sauce. (2) I reduced the amount of gruyere cheese from the recommended 200g to 165g (already up from my original plan of using 120g only).
