'It's much better buying our produce fresh from individual growers and producers rather than from a person at a checkout at the supermarket,' Peter commented this morning as we left the Capital Region Farmer's Markets with a fully laden shopping trolley. Of course, I agreed. A love of market shopping is a philosophy we share and an outing that we both thoroughly enjoy.
This morning's bounty included (among other good things) award winning milk and Lush natural yoghurt from John Fairley's Country Valley Dairy at Picton, a large punnet of new season strawberries fromBill and Sandra, who grow strawberries and other produce on their Thirlmere farm; and handmade vanilla bean ice cream from John Marshall's Frugii stall. With those ingredients at hand, I whipped up a refreshing and nourishing Springtime strawberry frappé. Ester, John F and John M... this one is for you.
1/2 cup sliced strawberries
1 heaped tablespoon natural yoghurt
1 cup low fat milk
2 heaped tablespoons vanilla bean ice cream
Combine the ingredients and blend until smooth. Sweeten with a teaspoon of honey if desired. Pour into well chilled glasses. Serves 2. (You can also add a few ice cubes if you wish).
*Note, I don't have a blender per se, however my stick blender works brilliantly with a tall stainless steel milkshake cup.
The process in pictures...
Do you enjoy milkshakes, smoothies and frappés? What is your favourite flavour combination?
Hello, I'm Lizzy, the writer, cook and traveller behind
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In My Kitchen - IMK
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.