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Free Standing Freezers


free standing freezers
    free standing
  • Term used to describe a bathtub that is free of walls on all sides.
  • A dwelling which stands independently of others.
  • sculpture, sculpture that is surrounded on all sides, except the base, by space. it is also known as sculpture "in the round."

Chocolate Coconut Pudding & Wheat Grass Smoothie
Chocolate Coconut Pudding & Wheat Grass Smoothie
Serves 3 takes 20 to 30 minutes to make 2 recipes because we are dealing with 2 whole coconuts. Barrys Virgin Coconut Chocolate Pudding & Wheat Grass Smoothie: "Original Earth Recipe" Introduction: I was shopping in Phuket Town when I got a call from my friend that wanted to see me at my house on short notice , and this is nothing new for me as everyone that knows me will be in for a treat as I enjoy serving my Gourmet Raw Food Recipes even in the most challenging of circumstances. I was on the other side of the island so I knew that I only had 1 half hour at best to come up with something by time I got home with the groceries. Of course driving home my mind was buzzing with all kinds of ideas for a quick healthy and delicious RAW PLANT BASED presentation but what? My Thai Earth kitchen has 2 glass blenders ready to go, and I knew that I would have to wing it, or add lib it ,with out writing anything down , until next time. Thats what I like about playing with whole raw foods it can be fun and spontaneous and very tropical.Simple to make and ho so tasty and healthy. Ingredients of Barrys Virgin Coconut Chocolate Pudding: 2 Coconuts fresh and whole right off the tree or from the market 1 level cup Cashew Nuts 2 medium size Bananas A good table spoon of White Sesame Seed Butter On the side some desiccated coconut granules One whole Lime or Half a Lemmon ? Cup of savory greens like Olive Leaf, Sweet Basil, or Mint. ( I like Olive Leaf for the natural lemony flavor) Ingredients for the Chocolate Syrup and Topping: 1 Table spoon of 100% Dark whole Chocolate powder 1 level teaspoon of Raw unfiltered Honey On stand by some ground Cinnamon Powder On stand by your glass bottle of Virgin Cold Pressed Coconut Oil centrifugally extracted. Your favorite fresh whole fruits? I chose fresh strawberries for the photo. Ingredients for Barrys Tropical Wheat Grass Smoothie: The same 2 whole fresh coconuts 2 Mandarine Oranges I inch thick slab of fresh whole Pineapple skinned. Fresh cut Whole Wheat Grass. Just make an OK sign with your thumb and forefinger together .That would be about the correct amount of Wheat Grass loosely formed around your joined thumb and forefinger. OK !! with all the ingredients at the ready, with your 2 glass blenders and if you only have one that is ok too , just have a same size glass jug near by. Our 2 cutting boards , a mixing bowl, and lots of excitement in anticipation of our 2 quests on the way here. Method: First and foremost ,take those 2 intimidating and formidable thick hauled coconuts . Mine where fresh off my garden tree , but yours will most likely be from the market and nicely trimmed and naked as a Jay bird, ready for cutting, they are both good. The kind of Knife you need for this job is a 2 pound in weight rectangle shaped blade of a knife with a wooden or metal handle. Every South East Asian House hold will have one , or you can buy one at any Asian Food Market or hardware store. For leverage over the coconut out side on the patio floor , I firmly grasp it to the ground and start to make a series of 45 degree cuts away from me , across the end part of the coconut ,as I turn the worlds largest seed around, slicing off the skin. Then what looks like a small volcano shape at the end of the coconut start making circular cuts using the bottom edge of your knife away from your body. The top will eventually come lose and you will see the crater that you created from all your work . Do the same thing with the 2nd coconut as well ,then when your done bring them into the kitchen. Pore all your coconut water into one blender and return the 2 coconuts back to your patio. This time with your knife holding the coconut firmly to the floor cut down across the top of the crater and again down the middle in a straight line on both sides of the crater and you will know when you can split the 2 halves in 2 parts. Return all 4 halves to your second glass blender ,and with a pointed metal spoon knife , you can now carve out the sweet coconut meat in layers .Place them on your chopping block and cut them smaller and place them in your second blender or same size glass jar. OK for the body of the pudding we add to the 2nd blender or glass jar the following Cup of whole cashew nut crushed first on the cutting board to make a smoother paste. Add your 2 medium bananas sliced. Add your table spoon of White Sesame Seed Butter. Squeeze a whole lime or half a Lemon juice into the blender. (After tasting you may want to add more?) Add your savory fresh green herbs of Olive Leaf, Mint , or Sweet Basil or if you like you can make a combination of the herbs to add variety which is a good thing. Add a little bit of your coconut water from the other blender as you blend all the ingredients into a smooth consistent paste. Pour and spoon the paste into 3 cups until ? full then place them in the freezer for firming. Method for the Chocolate Syrup and Fruit topping: In a
PLUM CRAZY
PLUM CRAZY
in the trash outside the tiny grocery shop an hour ago. in a few hours: green gage sorbet, yellow plum torte cake, homemade tomato sauce, lemon and lime-aid, apricot preserves, fresh squeezed orange juice, mushrooms stuffed with Roquefort and walnuts...and kiwifruit cheesecake!! GREEN GAGE PLUM SORBET cut up plums a little and cook until soft in a tiny bit of water (about 15-30 mintues), put through a food mill to remove skins and pits. Put back in the saucepan and add enough sugar to make them sweeter than you think the sorbet should be (it will taste less sweet when frozen), heat to dissolve sugar. Stir in a tablespoon or two of vodka, Grand Marnier, limoncello or other alcohol, refrigerate several hours, then freeze in ice cream maker or freezer stirring every chance you get. right before serving i like to put the solid sorbet in the blender with a bit of kombucha and wizz until it's like thick slurpy. PLUM TORTE CAKE * 1/4 pound (1 stick) unsalted butter, softened * 3/4 cup plus 1 or 2 tablespoons sugar * 1 cup unbleached flour, sifted * 1 teaspoon baking powder * 2 eggs * Pinch salt * 24 halves pitted Italian (prune or purple) plums * 1 teaspoon cinnamon or more, to taste Arrange a rack in the lower third of the oven. 350 degrees. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top. KIWIFRUIT CHEESECAKE * Filling: * 2 packages (each 8 ounces/250 g) cream cheese, softened (i made goatmilk cream cheese this morning!!) * 2 cups ricotta cheese, drained (500 mL) (i made ricotta with the leftover whey and leftover buttermilk and random milk laying around) * 1 cup sour cream (250 mL) * 1-1/2 cups granulated sugar (375 mL) * 5 eggs * 3 medium kiwis, peeled and pureed * 1/2 cup all-purpose flour (125 mL) * 2 Tablespoons fresh lime juice (25 mL) * 1 Tablespoon vanilla (15 mL) * . * Decoration: * 3 medium kiwis, peeled and sliced thin * 1/2 cup apricot preserves (125 mL) oven to 350 degrees F./180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake or springform pan with 3-inch (7.5 cm) sides, lined with parchement paper. In a large mixer bowl, beat cream cheese, ricotta, sour cream, and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in kiwi puree, flour, lime juice, and vanilla. Pour into prepared cheesecake pan. Bake in preheated oven for 55 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating. Place sliced kiwis on top of cheesecake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Brush on top of kiwis. This will keep the fruit looking fresh. To drain ricotta, place a fine mesh strainer over a bowl, place the cheese in the strainer and let stand for at least 1 hour or overnight in the refrigerator. When purchasing fresh kiwis, they should be firm like a ripe tomato. Use fresh lime juice. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream. APRICOT PRESERVES about 28 large, fresh apricots (I got about 8 cups of chopped fruit) juice of 1/2 lemon (about 3 Tbsp) 1/2 - 1 c. sugar or honey (depending on ripeness of fruit) -wash and slice each apricot in half, remove and discard pit (Note: do not remove the skin. It provides pectin and it will break down in the preserves with cooking) -Place apricots into a large saucepan over low heat. -Add lemon juice and 1/2 c. sugar, (usually i use honey) stir and bring to a simmering boil. -Let boil for 30 minutes to thicken. -Taste and adjust sugar level if needed. -If canning, sterilize prepare jars for 10 minutes in hot oven, fill jars with preserves leaving 1/4 inch head room, and boil jars for 10 minutes in a water bath. -May be stored for up to a year. -If not canning, pour into jars, seal and let cool completely. -Place in fridge and enjoy for up to 2 weeks.

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