Apricot Marshmallow Log

There are so many different types of cooks.

The type who burns water and cant for the life of him understand how everything ends up black. Its rocket science!

The type who, will as they try, just fail every time with every recipe, and are convinced they should never try again.

The careful, follow the recipe to the last period type of cook, who fears to adventure out and add salt to the meal.

The perfectionist...food is art, art is food.The two are rarely separated.

The confident and daring gourmet type who looks like a madman to the on-looker. Amazing creations arise from  the most unlikely combinations.

The type who eats to live, not lives to eat. Often it is meat and vegies every meal, and if anything varies, its mashed potato instead of baked potatoes.

The specialty cook. This type only cooks one or two things, and does so amazingly. They vary only within their chosen catagories.

The slap it together type of cook.  You never know how this one's going to turn out!

There are more types of cooks, but generally they're a branch of another variety. I believe most people are a bit of a combination! What type of cook are you?

APRICOT MARSHMALLOW LOG (adapted from Taste)

250g arrowroot biscuits
1 cup diced dried apricots
100g marshmallows, diced
395g can sweetened condensed milk
3/4 cup desiccated coconut

Place the biscuits in a food processor and process until crushed. Combine the crushed biscuits, dried apricots, marshmallows and condensed milk in a large bowl.
Place a large sheet of non-stick baking paper on a flat surface. Sprinkle 1/2 cup of the coconut over the sheet. Press the mixture evenly over the coconut. Use the paper as a guide to roll the mixture into a thick log. Sprinkle over the extra coconut. Press the log firmly and twist the ends to tighten.
Refrigerate for 2 hours or until firm. Cut into slices to serve.