Latest News

Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

Apple Croustade


The French are famous for their pâtisserie and desserts – Tarte Tatin, Clafoutis, Crème brûlée, Crêpe Suzette, Mille-feuille… and as […]

Announcing our exciting new competition for Open Book Festival 2019: Take a Moment!


Leopard’s Leap is all about adding quality to life and in combination with our support of the annual Open Book […]

Croquembouche with salted caramel filling


Croquembouche with salted caramel filling Choux Pastry for the Profiteroles Ingredients 250 ml water 75 g butter 150 g flour […]

Croquembouche with Crème Patissiere


Croquembouche with Crème Patissiere filling Choux Pastry for Profiteroles  Ingredients 250 ml water 75 g butter 150 g flour approximately […]

L’Etoile Wine Cocktail


In anticipation of next week’s Bastille Festival, mix this delightful L’Etoile Wine cocktail. The French L’Etoile translates as The Star […]

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 […]

News

#WHATSYOURCOLOUR – OPT FOR ORANGE



Our second installment of #whatsyourcolour is echoed in the deep rusts and oranges of the last autumn leaves. These warming tones are not only a pretty sight, but the colour orange in the form of fruit and vegetables is also very healthy!

Have you ever seen a rabbit wearing glasses? It is because carrots help to strengthen our vision!  And it does not stop here.

The orange colour of fruit and vegetables come from carotenoids. These powerful phytochemicals repair DNA and plays a preventative role when it comes to cancer and heart disease. They also supply us with potassium and vitamin A to protect against infections and the vitamin C content in many boosts our immune systems.

Packed with antioxidants, vitamins, minerals, and other nutrients, orange and yellow vegetables and fruit help lower bad cholesterol, reduce high blood pressure, neutralize damaging free-radicals, promote the formation of collagen and help maintain healthy joints and bones.

It is quite obvious why we need them in our diet!

But orange is not limited to carrots and oranges… You also get orange wine! And no, we are not talking about a mimosa! Orange wine is white wine made without intervention, getting its orange colour from oxidation. These wines are usually bold in flavour with distinct honey and nutty flavours. (Read more)

Join our colour journey as we share more about our favourite colours, combined with colour-based recipes and an exceptional, not to be missed #whatsyourcolour wine promotion! Until 30 June, visit our Tasting Room and pick up your favourite 6 wines – reds, whites or even pink! – from our Classic Range and only pay R280! 

Chef Pieter was so excited when we asked for carrot recipes, he gave us five! His Textures of Carrot gives you a carrot recipe for every day of the working week!

Carrot puree – a delightful and bright side to almost anything. We love it with grilled chicken!

Ingredients

500 g carrots, peeled and chopped

500 ml  milk

500 ml  vegetable stock

1 clove garlic

¼ tsp nutmeg

Salt

1 cup cream

Method

Place the chopped carrots into a pot and add the garlic, nutmeg, salt, vegetable stock and milk. Bring to the boil.

Cook, with a lid on, for 30 – 45 minutes or until the carrots are soft, and most of the liquid has cooked away. Add the cream and cook until thickened.

Place everything into a blender and blend to a smooth puree. Adjust seasoning if needed.

Serve warm.

Carrot Tart an alternative to the popular pumpkin pie. Naturally sweet with a delightful earthiness and the crunch of pecans! Perfect with a braai.

Serves 8

Ingredients

125 g butter, room temperature

150 g sugar

3 eggs

140 g cake-flour

15 ml baking-powder

Salt

400 g grated carrot (raw)

½ cup chopped pecan nuts

Method

Preheat the oven to 180 °C.

Cream the butter and sugar together and add the rest of the ingredients. Mix well and place inside a baking-tray.

Bake for 30 – 40 minutes or until golden brown on top and cooked through.

Remove from the oven, leave to cool slightly and cut into portions. Serve warm.

Charred baby carrots – replacing French fries, these flavourful charred baby carrots are just delightful with steak!

Light a fire!

Ingredients

1 punnet baby carrots

Olive oil to drizzle

1 clove crushed garlic

2 sprigs fresh thyme

Salt and pepper

Method

Prepare coals next to the burning fire.

Make a foil parcel and place the carrots inside. Drizzle with olive oil and add the crushed garlic clove and thyme. Season. Close the parcel and place over medium hot coals for 45 minutes.

Make sure the parcel is properly sealed, and turn the parcel over the coals every so often.

Once the carrots are cooked, remove them from the foil and place them on a grid over the coals. Char the carrots slightly.

Carrot tops and sorrel pesto – root to stem cooking at its best. Full of flavour and super versatile – stir through tagliatelle or serve with charcuterie and cheese!

Ingredients

1 handful carrot tops

1 handful sorrel leaves

½ cup cashew nuts or flaked almonds

1 clove garlic, grated

30 ml lime juice

60 ml olive oil

½ cup grated Parmesan

Salt

Place all the ingredients in a food processor and blend to a coarse pesto.

Carrot chips – if you are a slave to the crisp, try this healthier alternative!

Ingredients

500 ml canola/sunflower oil

3 large carrots

Salt

Paper-towel to dry

Method

Wash and peel the carrots.

Heat the oil in a pot on the stove.

Using a peeler, peel ribbons of carrots, as wide as possible.

Drop the carrot ribbons into medium hot oil. Gently fry the carrots until crisp.

Remove from the oil and leave to drain thoroughly. Leave to cool completely before storing the chips in an airtight container for a week.

 

Upcoming Events

24 July 2019
  • South African Table
South African Table
13:00
25 July 2019
  • South African Table
South African Table
13:00
26 July 2019
  • South African Table
South African Table
13:00
27 July 2019
  • South African Table
South African Table
13:00
31 July 2019
  • South African Table
South African Table
13:00
1 August 2019
  • South African Table
South African Table
13:00
2 August 2019
  • South African Table
South African Table
13:00
3 August 2019
  • South African Table
South African Table
13:00

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"]