22 | December | 2009 | SHIZUOKA GOURMET

Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe. Well, he’s getting more than he asked for as I found no less than three of them in my notes!

As for the first one, it is dedicated to wheat flour allergics!

Non-Wheat Flour Carrot Cupcakes!

INGREDIENTS: For 6 cupcakes

-Unsalted Butter: 100 g
-Brown sugar: 50 g
-Eggs: 2
-Honey (liquid): 1 tablespoon
-Gated carrots: 100 g
-Rice powder: 130 g
-Baking powder: half a teaspoon

-Egg wites: 2
-Sugar: 50 g

RECIPE:

-Bring butter to room temperature.
-Add brown sugar and mix well, incorparating a much air inside as possible.

-Add eggs and mix well.
Add grated carrot, honey, rice flour and baking powder. Mix well.

-Beat the egg whites with sugar into a solid meringue.
Mix the meringue into the cupcake mixture in two equal steps by folding them in with a spatula.
Pour mixture into cups.
Leave inside the fridge for 30 minutes to allow the rice powder to fully absorb the mixture humidity.

-Bake for 20~25 minutes at 180 degrees Celsius.

Simple, isn’t it?

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It has taken a long time, but I’m slowly convincing the Missus to work on her bentoes and take her own photoes for reference (posterity?). It is a battle (“what about my privacy, blah, blah…?), but I’m bent on winning it! LOL

She’s recently bought all kinds of contraptions/artifcts for the kitchen and cooking. Among those she has acquired these boxes to shape musubi/rice balls into perfect tringular shapes forbeeter arrangement.
The present musubi are “maze gohan/mixed rice”. The rice was steamed together with “tsukudani/Japanese- style stewed food” made up of bee, bamboo shoots, carrots and others.
She added home-made pickles for vinegary garnish.

The rest of the garnish included her own style of oeufs mimosa/boiled eggs with their yolks manipulated, shrimps and snack pea pods salad seasoned with black sesame seeds and stewd black beans.

The salad was composed of hand broken lettuce, cress and other greens, plum tomatoes, sliced radishes and black olives, the whole topped with cold marinated mushrooms (done in Greek style with olive oil and spices).