From the ASDA freebie Christmas magazine, December 2006. Says 66 cals per biscuit, this amount makes 44 biscuits, should cost 6p each.
What a pants recipe. It probably works, but they could have told you to keep the eggs separate, if I see "2 medium eggs, lightly beaten", I beat together 2 eggs. Idiots. And I'm thinking that rolling out a cheese dough between 2 sheets of clingfilm, as thin as 5 mm, would not be as straightforward as they make it sound. It tells you 44 biscuits @ 5 mm thick, but not how big the rounds should be. They'd have to be pretty small to get 44 on to 2 baking trays, but then, do they tell you what size baking trays? No. If you're supposed to put a whole pecan on each of 44 biscuits, I think you might need more than 75 gms.
I have to admit I still have never cooked a souffle. It always seemed too much faff, there's that whole "last moment" thing, and nowadays they're not on the approved list. But these looked very yummy, and, dammit, it's about time. From Good Housekeeping December 1999, serves 8 at 189 cals per serving.
Boil parsnips til tender. Drain, dry well over low heat, and mash.
Lightly butter 8 150 ml ramekins and put on a baking sheet.
Melt the butter, stir in flour and mix til smooth. Take off heat and blend in milk, reheat to boil, stirring continuously. Cool a little, beat in the egg yolks, Gruyere and parsnip puree, season.
Whisk the egg whites to soft peak, fold into parsnip mixture with the blue cheese. Don't overdo it.
Fill the ramekins almost to the top, cook at Gas Mark 6 for 15 – 20 minutes until puffed up and brown. Serve immediately.
I'd pop them on a bigger plate with some bitter salad – chicory, rocket, watercress, or they'd be a bit rich by themselves. While they'd make a great starter, you couldn't have a cheeseboard really after, and they might be better as a main course for a smaller meal – lunch or supper, maybe with some crusty bread. Be careful with the salt because of the cheese.