Fun first

I’m competitive by nature – always have been. I’ll turn a walk to the dairy into a race. Which is why I am finding my attitude to kids’ sports surprising.

I think I am getting as much out of watching sport as the children are playing it. Where I once thought that the score mattered, it has been a revelation that it really doesn’t. Watching the six-seven year olds play rippa last weekend (and after a summer of cricket), it was a joy to see them run in the right direction, not cry when they got ripped, stay on the field if something didn’t go their way and cheer on their mates.

It’s the beginning of the second season for most and they are playing against kids who are often in their third or fourth year, so of course they are not going to “smash” the opposition. But, with the right encouragement, they will hold their own at times and have moments of brilliance.

I don’t get why so many parents are obsessed with the result rather than the process of getting there? Where once I was a stickler for rules, I find myself wanting a try to be awarded if the kid makes it over the line but forgets to touch down. Why wouldn’t you? Of course they will still learn the “right” way to do it.

The children have years in front of them to be super serious. And, stretching the rules at rippa isn’t going have any impact on bourgeoning All Black or other code careers. Maybe I’m going soft in my old age, but I say let them have fun first and everything will sort itself out.

Staying on things child related, today’s recipe is a sure-fire winner for any school/club cake stall or fundraising activity. My friend Tracey makes it for school events and there is never any left. It sits in the treat food category and is another one to hide away at the back of your fridge for fear of eating it before the occasion. The only slightly tricky part is smashing those hard oddfellows – but once that is mastered, you can make this with your eyes closed.

What you’ll need

1 packet malt biscuits

1 packet plain mint oddfellows  – ¾ packet is fine if you happen to have eaten the rest

4 tablespoons cocoa powder

1 can condensed milk

100 grams of butter

Desiccated coconut, for rolling

How to make it

20170330_203303Smash the odd fellows into small pieces/powder consistency. I find the easiest way to do this is in a robust zip lock bag and a metal rolling pin outside on concrete. Easier and safer than ruining your food processor.

20170330_203456Smash the biscuits to a fine consistency (in a food processor or zip lock bag/rolling pin method).

Melt the butter.

Combine the smashed biscuits, mints and cocoa powder together in a bowl.

Add melted butter and about three quarters of a can of condensed milk to the dry ingredients. Mix till it comes together.

20170330_205055 (1)Roll the mixture into two logs and dust in coconut.

20170330_205755 (1)Wrap logs in Glad wrap and roll until nice and even (tie ends tight).

20170401_170012 (1)Chill in fridge & slice as required.

Mint Choc Log

  • Servings: Lots
  • Difficulty: easy/medium
  • Print

Ingredients

1 packet malt biscuits

1 packet plain mint oddfellows  – ¾ packet is fine if you happen to have eaten the rest

4 tablespoons cocoa powder

1 can condensed milk

100 grams of butter

Desiccated coconut, for rolling

Method

  1. Smash the odd fellows into small pieces/powder consistency. I find the easiest way to do this is in a robust zip lock bag and a metal rolling pin outside on concrete. Easier and safer than ruining your food processor.
  2. Smash the biscuits to a fine consistency (in a food processor or zip lock bag/rolling pin method).
  3. Melt the butter.
  4. Combine the smashed biscuits, mints and cocoa powder together in a bowl.
  5. Add melted butter and about three quarters of a can of condensed milk to the dry ingredients. Mix till it comes together.
  6. Roll the mixture into two logs and dust in coconut.
  7. Wrap logs in Glad wrap and roll until nice and even (tie ends tight).
  8. Chill in fridge & slice as required.

Recipe credit: Tracey Reynolds

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