This recipe was given to me many years ago by a lady I worked with. Every time I make it someone will always ask for the recipe eventhough it has very simple ingredients. Great served with crackers and raw vegetable crudites. Thank you, Mary, if you are reading this.

10 - 12 as part of a


Average: 3.6 (14 votes)


250g cream cheese - Light or regular

300g of grated cheese - Be adventurous here, you can use mild, tasty, vintage, light varieties or a combination of all 3

1 medium grated carrot

3 finely sliced Shallots or green onions ( depending on where you are from)

1/2 finely diced red capsicum

1/2 finely diced green capsicum

Garnishes such as chopped parsley or other herbs, curry powder, flaked almonds etc

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Put cream cheese in a large bowl to soften while you prepare all other ingredients. Add the grated cheese(s) and the prepared vegetables. Mix all ingredients very well together either with a wooden spoon or your hands, if you prefer.
Roll the cheese mixture out onto baking paper and shape into a little ( longish) log. Using strips of baking paper arrange it however you like over the log ( I go diagonally), alternate the topping decoration with either fresh finely chopped herbs, flaked almonds or other nuts, mild curry powder etc.
To make the finished log look pretty. Refrigerate until ready to serve. Serve with crackers and vege sticks or as part of an antipasto platter . Kids seem to love this on their sandwiches for school lunches as well or for afternoon tea.