Once your order is placed (from Monday to Friday), a representative will contact you to confirm your Delivery or Pickup order. Orders placed on Saturday and Sunday will be processed and delivered on Monday. Attention: Delivery to Santa Cruz-Pos Chikito-Savaneta & San Nicolas Area on Mondays & Thursdays Delivery Fee Awg 10,00 Same day delivery possible when order is received before 10am from Monday-Friday!



Dinner Made Easy — appetizer

Watermelon Gazpacho with Tomatoes and Lime

Posted by Ling & Sons Food Market on

Yield: 4 servingsCourse: AppetizerPrep Time: 5 min Ingredients: 2 Vine Tomatoes  1/2 Cucumber 1 kg Watermelon 1 Lime 15 gr Fresh Basil 2 Tbsp Extra Virgin Olive Oil 6 Ice Cubes Method: Roughly chop the tomatoes and cucumber and cut the watermelon in chunks. Squeeze the lime, remove the leave from the basil (leaving some for garnish) and in a blender mix the tomatoes, cucumber, watermelon, lime, basil, oil and ice cubes until smooth.  Season with salt and pepper to taste. Serve in small glasses and garnish with the rest of the basil leaves. Source: https://www.ah.nl/allerhande/recept/R-R1194153/gazpacho-met-watermeloen-tomaat-en-limoen

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Broccoli Soup with Cream

Posted by Ling & Sons Food Market on

Yield: 4 servingsCourse: AppetizerPrep Time: 20 min Ingredients: 1 Leek 1 Clove of Garlic 500 gr Broccoli 1 tbsp Mild Olive Oil 750 ml Water 1 Vegetable Stock Cube 125 ml (Heavy) Cream Method: Cut the leeks in thin half rings. Finely chop the garlic. Cut the broccoli into pieces. Heat the oil in a soup pan and fry the leek and garlic for 2 minutes on low heat. Add the water and stock cube. Bring to boil and simmer for 10 minutes.  Puree the soup and half of the cream with an immersion blender until smooth. Season with salt and pepper...

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Fresh Prawns With a Cocktail Sauce Dipping

Posted by Marlenne Maduro on

Serves 6 | Prep 20 Minutes INGREDIENTS 1/2 cup cream 1 lemon (1 tablespoon of fresh lemon juice) 24 (about 2 KG) cooked large king prawns, peeled leaving the tail intact 1/2 cup tomato sauce METHOD To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl. Taste and season with sea salt and pepper. Fill a round serving bowl three-quarters with crushed ice. Drape the prawns on top. Into the middle of the dish, nestled into the ice, place the Seafood Sauce. Garnish with wedges of lemon and Serve immediately. Source: https://www.malenyiga.com.au/blog/fresh-prawns-with-a-cocktail-dipping-sauce

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Sun-Dried Tomato & Pesto Pasta Salad

Posted by Marlenne Maduro on

Wine pairing at its best! Who says salad cannot be paired with a wine. Try this sun-dried pasta with a glass of Josh Sauvignon Blanc.

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Holiday Deviled eggs

Posted by Marlenne Maduro on

CLASSIC DEVILED EGGS RECIPE WITH A HOLIDAY TWIST    Wow! Put a twist on a staple holiday appetizer webo yena "deviled eggs" by adding a pop of holiday colors.  Recipe by: Julie Elsdon-Height Yields: 12 INGREDIENTS 6 hard-boiled eggs, cooled and peeled 3 tablespoons mayonnaise 1/4 teaspoon ground mustard 1/8 teaspoon salt 1/8 teaspoon pepper Red food colouring Green food colouring Water PREPARATION Cut eggs in half lengthwise and scoop out the yolks into a bowl Stir in mayonnaise, mustard, salt and pepper Put 5 drops of red food colouring into a bowl of water and 5 green into another bowl of water. Place the egg whites into...

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