1 cup finley crushed scallywags (chocolate biscuits)
500gms philly softened
½ cup caster sugar
200gms toblerone, melted
½ cup thickened cream
1 flake crumbled
Mix biscuit crumbe and butter. Press into springform pan. Chill.
Beat philly with an electric mixer for 2 minutes. Add sugar, melted toblerone and cream, beat until well combined.
Pour onto prepared crumb base, spread out evenly then sprinkle with flake.
Refridgerate for at least 3 hours.
½ cup Self Raising Flour
2 Rashers of bacon, chopped
1 onion diced
½ Red Capsicum diced
2 Sticks Celery diced
1 cup Grated Cheese
1 ½ cups Milk
season to taste
3 finley chopped Zucchini OR 2 bunches of Asparagus chopped
OR 200gm tin of Salmon OR Chopped Mushrooms, Tomatoe and Parsley
Fry bacon and onion until lightly cooked, add celery, capsicum and any other vegetables, cook for 2 minutes.
Beat eggs, milk and flour together, then stir on other ingredients.
Pour into greased pie dish and bake in oven at 180 degrees for 40 minutes or until set.