For anyone who
wants to make the béchamel with a lighter milk (or just
plain wants to make a richer sauce), add an
egg (or two) to the sauce when it's slightly cooled (so it doesn't scramble).
Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I
wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup
plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with
eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.
FOR THE BREAD 1 cup all - purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really
want it spiced) 1/2 teaspoon salt 1 very ripe medium banana, mashed with a fork 1/2 cup pumpkin puree 1/2 cup light brown sugar 1/2 cup
plain nonfat Greek yogurt 2
eggs 1/4 cup canola oil 1 teaspoon vanilla