Lea Hogg

‘Make your dried fruit mini-log long and slim;  it will look great on a Christmas cheese board served with fresh fruit, Maltese Galletti, chutney and pickles.

You will need:

1 cup dates
1 cup dried figs
1 cup nuts of your choice (optional)
grated zest of 1 lemon
grated zest of 1 orange
grated zest of 1 tangerine
1 tablespoon brandy [optional]
1 tablespoon liquor of your choice [optional]
1/4 teaspoon nutmeg
a pinch of chili powder [optional, leave out if you do not like it]
a pinch of salt
1 cup finely chopped pistachios

Simply place all the ingredients in a mixing bowl and use a hand blender to make into a fairly smooth puree. Leave the mixture in the refrigerator for an hour. Shape into a long cylinder and roll in finely chopped up pistachios. Refrigerate overnight before serving.

Trade Enquiries:

Dried fruits, Maltese galletti [not gluten free], oatcakes and Spices by Lamb Brand

Saxa Salt by Premier Foods at George Borg Ltd

Fresh fruit and vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [organic]