Flipbook - TBF Autumn 2025 - Flipbook - Page 34
A menu of quips about eating:
Starter
Side Dish
“The most remarkable thing about my Mother is
that for 30 years she served the family nothing
but leftovers. The original meal has never been
found.”
“My doctor told me to stop having intimate
dinners for four. Unless there are three other
people present.”
- Calvin Trillin -
Dessert
Soup & Small Plates
“Music with dinner is an insult both to the cook
and the violinist.”
- Orson Welles -
“I’ve been on a diet for 2 weeks and all I’ve lost
is two weeks.”
- Totie Fields -
- G K Chesterton -
Digestif
“Never eat more than you can lift.”
- Miss Piggy -
“At a dinner party one should eat wisely but
not too well and talk well but not too wisely.”
Main Course
- W Somerset Maugham -
“I like rice. Rice is great if you’re hungry and
want 2000 of something.”
- Mitch Hedberg -
Roasted Pumpkin Soup
Ingredients (4–6 servings):
salt, pepper, nutmeg. Roast 30–35 min, turning
once.
•
1 medium pumpkin (1.2–1.5kg), peeled &
chopped
•
2 tbsp olive oil or butter
•
2 onions, finely chopped
•
2 carrots, chopped
•
2 garlic cloves, crushed
Heat 1 tbsp oil/butter in large pan.
•
1L veg or chicken stock
(hot)
Soften onions & carrots 8–10
min.
•
150ml double cream or
crème fraîche
Add garlic, roasted pumpkin,
stock. Simmer 10 min.
•
½ tsp nutmeg
•
½ tsp cinnamon (optional)
Step 3 - Serve
•
Salt & pepper
•
Toasted pumpkin seeds (to serve)
Top with pumpkin seeds,
cream swirl, paprika/
chilli if you like.
Step 1 - Roast Pumpkin
Oven: 200°C (fan 180°C), toss chunks with oil,
The Banchory Fly |Autumn 2025 Page 34
Air Fryer: 190°C, toss chunks same way.
Cook 18–22 min, shake halfway (2 batches if
needed).
Step 2 - Make Soup
Blend smooth, stir in cream, season.
Enjoy with crusty or
soda bread.
