Latest News

Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

News

Hot-cross bun jaffle for Easter



Remember jaffles? Popular at festivals and events during the eighties and nineties, these delightful round sandwiches can be filled with whatever strikes your fancy. Chef Pieter suggests a delicious Easter version made with hot-cross buns and filled with ricotta, honey and pears. Do try it with the Leopard’s Leap Chardonnay Pinot Noir!

Ingredients

4 hot-cross buns, sliced open

2 pears, cored and sliced lengthwise

250 ml ricotta cheese

salt and pepper to taste

1 tbsp butter

1 tbsp honey, plus more for drizzling on top

4 tbsp toasted walnuts, chopped

Method

In a small mixing bowl, mix together the ricotta cheese, salt and pepper until combined.

Melt the butter and honey together In a medium-sized frying pan over medium heat.

Place the sliced pears in with the honey-and-butter mixture and cook or

1 – 2 minutes per side or until the pears start to caramelise.

While the pears are caramelising, assemble the hot-cross buns.

Spread some of the ricotta onto one side, then top with caramelised pear slices, chopped walnuts and a drizzle of honey.

Put into a jaffle pan and cook until golden.

Serve immediately.

 

Upcoming Events

18 April 2019
  • South African Table
South African Table
12:00
20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]