Latest News

French 75 Recipe


The story goes that British soldiers stationed in France during the First World War wanted to add some kick to […]

Alabama Slammer Recipe


In the 1988 movie, Cocktail, Tom Cruise plays the role of a bartender and the self-proclaimed Last Barman Poet. The Alabama […]

Mississippi Punch Recipe


The Mississippi Punch was made famous in the all-time classic movie, Breakfast at Tiffany’s. Packing quite a punch, it was Holly […]

#CheninOccasion Dinner Date


Just at the thought of a dinner date, one gets butterflies in the tummy! A romantic dinner can be a first date, […]

#CheninOccasions Picnic time!


Summer and picnic goes hand in hand. Whether you enjoy the real deal with checkered blankets and baskets or a […]

#CheninOccasion – Cake, Club and Chenin Blanc


Book Clubs are such clever inventions! Not only do they force us to take some time for ourselves, they also […]

#CheninOccasion – Summer Sunset


Sunset is a special time of day whether you enjoy it from a rooftop with city sounds in the background, […]

Chenin Blanc for all Occasions


Choosing a wine can be challenging when you are planning a menu or even when just ordering from a menu. But, […]

2018 Michelangelo International Wine & Spirits Awards!


The 2018 Leopard’s Leap Classic Chenin Blanc has been awarded with the Chenin Blanc Trophy in the 2018 Michelangelo International […]

Traditional Tipsy Tarts


Few things are as delightful and delicious as a traditional tipsy tart. Served with coffee at a sensible hour or […]

Page 1 of 4212345...102030...Last »
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

21 November 2018
  • South African Table
South African Table
12:00
23 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
24 November 2018
  • South African Table
South African Table
12:00
28 November 2018
  • South African Table
South African Table
12:00
29 November 2018
  • South African Table
South African Table
12:00
30 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
1 December 2018
  • South African Table
South African Table
12:00
5 December 2018
  • 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 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

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