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  • Mar 9th 2011
  • 0 comment


  • 100g shelled pistachio nuts
  • 100g walnuts
  • 1 tbs sesame seeds
  • freshly ground black peppercorns
  • 60g dried apricots
  • 60g pitted prunes
  • 2 spring onions, chopped
  • 1/2 cup parsley
  • 500g cream cheese, softened to room temperature


  1. Preheat oven to 180C (160C fan forced). Arrange the nuts on a baking tray and toast 3 minutes. Add the sesame seeds and toast a further 3 minutes or until golden brown.
  2. Fit the food processor with the work bowl and multipurpose blade. Add the nut mixture and pepper to taste and pulse quickly until roughly chopped. Remove mixture and spread over a tray or large plate and set aside.
  3. Fit the food processor with the mini bowl and mini blade. Add the apricots and prunes, using speed 1 process for about 20 seconds or until finely chopped. Remove bowl and set aside.
  4. Fit the food processor with the work bowl and multipurpose blade, add the spring onions and parsley and pulse 5 seconds until chopped. Add the cream cheese and the chopped apricots and prunes, on speed 2 process about 6 seconds or until well combined.
  5. Place the cream cheese mixture along a piece of plastic wrap. Roll up and mould into a log approximately 12 cm long. Remove the plastic wrap and gently place onto the nut and seed mixture. Pressing around the sides of the log.
  6. Refrigerate 3 hours before serving.