Latest News

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

News

Lavish Breakfast Bagels



Treat yourself to a lavish breakfast with freshly-baked bagels (or freshly warmed-up ones if that seems easier…), a few decadent fillings and a glass of Culinaria Méthode Cap Classique of course!

If you feel like an early-morning bake, try Chef Pieter’s bagel recipe below and see his suggestions, from salmon to bacon to vegetarian, to fill them up with!

Recipe

Makes 16 small and 8 large bagels

Ingredients

1½ cup warm water

1tbsp active dry yeast

1tbsp sugar

1tbsp vegetable oil

2 tsp maple syrup

2 tsp coarse salt

4½ –  5 cups bread-flour

 1½ litre water with 2 tbsp honey/maple syrup in a pot, boiling

egg-whites for egg-washing

Toppings     

Sesame seeds, poppy seeds, caraway seeds

 Method

In a large bowl, stir water, yeast and sugar. Let stand for 5 minutes.

Stir in the oil, maple syrup and 1 cup flour, salt and enough remaining flour to make a dough.

Knead for 5 – 10 minutes.

Rest for 15 minutes.

Divide into 8 strips, roll and seal to make a ring.

Rest for 20 minutes.

In a pot, place the water, maple syrup and salt. Bring water to the boil.

Simmer water and cook for 1 minute a side and drain on a towel-lined baking sheet.

Place bagels on tray lined with baking paper.

Glaze the bagels with egg-whites and sprinkle the toppings over.

Place in a hot oven at about 200 ºC.

Bake for 15 – 20 minutes, until golden and crisp.

Fill the bagels with one of these delicious ideas:

  • Smoked salmon or Franschhoek trout, cream cheese dill, avocado
  • Poached salmon or Franschhoek trout, cream cheese, capers (try frying them first!), dill, seeded cucumber ribbons
  • Cream cheese, pretty pink radishes, cucumber slices
  • Cream cheese, mixed seeded tomatoes, finely-sliced red onion, a generous hand of basil
  • Crispy bacon, creamy scrambled eggs, mozarella and a touch of chilli.

Upcoming Events

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"]