It’s my favorite time of the month again. I get to reveal my Secret Recipe Club assignment for July. I’m honored to be a part of this diverse group of food bloggers. In case you forgot, everyone in the Secret Recipe Club gets “assigned” a blog from which we are supposed to pick a dish to cook. But, it’ll all done in secret. It isn’t until the ultimate reveal that everyone showcases the dishes and discovers who’s been their secret foodie link.
When I received my blog assignment: Chocolates and Chillies, I was thrilled as I’ve already connected with Asiya, the author in the virtual world on Facebook. But, I couldn’t what to comb through her blog to learn more. I was intrigued to discover that Asiya lives in Canada but, her family is originally from India. Therefore, when you scroll her recipe archives, you’ll find a lot of Indian-accented dishes. But, the best part to Chocolates and Chillies (in my mind) is the recipe variety. Asiya cooks from many different types of cuisines: Asian, Indian, Middle Eastern, Tex/Mex, Italian, AND, all recipes are Halal observant so you won’t find any pork, or alcohol in them.
Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup margarine
- 2/3 cup plus 1 tbsp sugar, divide
- lemon zest from 1 lemon
- 1 large egg
- 1/2 cup Greek blueberry yogurt
- 1/2 cup blueberries
Instructions:
- Preheat oven to 400 F. Grease a 9 inch round pan and line with parchment paper. Grease the parchment paper.
- Whisk together flour, baking powder, baking soda and salt. Using an electric mixer, beat together margarine and 2/3 cup of sugar on medium-high speed until light and fluffy. Beat in lemon zest. Next beat in egg.
- With the mixer on low speed, add the flour in 3 batches, alternating with yogurt, beginning and ending with flour. Mix until just incorporated.
- Pour batter in prepared pan. Sprinkle blueberries on top. Finally sprinkle 1 tbsp of sugar on top.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes.
- Transfer to wire rack and cool for another 10 to 15 minutes.
- You can then eat warm or wait till completely cooled.
source
http://www.myjudythefoodie.com
