Nostalgia classics crackling on that old bluetooth speaker. Belly laughs between bright, bold bites. Dinner amongst the daisies – MOTH: Margarita in hand. Sunshine looks good on you.
Hosting this summer? Of course you are. MOTH wants to join the party. We say the sun is best celebrated old school style. With garden games and ‘picky bits’.
Our friend Georgina has shared 4 great recipes. These hot, sweet and salty bites pair well with a few rounds of swingball. Looks great on your best linen tablecloth. Or a paper plate in the grass. We’re not judging.
You’ll need:
→ 1 small ciabatta, sliced into 12, on the diagonal.
→ 2-3 peaches. Cut into crescents.
→ 200g taleggio or any creamy blue cheese.
→ Handful of dill, finely chopped.
Makes 12
How to make:
Heat the oven to 180C, fan 160C, gas mark 4. Brush the ciabatta with olive oil. Bake for 12-15 minutes, until just golden.
Brush the peaches with oil. Season generously. Preheat a griddle pan until smoking hot. Lay slices onto the griddle (don’t overcrowd the pan). Griddle 3-4 minutes each side. Turn over and repeat.
Lightly toast ciabatta. Add a splash of extra virgin olive oil. Add a small serving of Tallegio. Top with a slice of ripe white peach.
You’ll need:
→ 1 500g puff pastry block
→ 1 egg, beaten
→ 3-4 tbsp sour cream
→ 300g baby spinach
→ 150g feta, crumbled
→ 1 tbsp za’atar
→ Flour for dusting
Makes approx. 20 bites.
How to make:
Boil a large pan of water. Drop in the spinach. Hold underwater, until limp and wilted. About a minute. Drain and empty into a sieve. Squeeze out any excess liquid (you don’t want the spinach to be watery, so this is worth doing thoroughly).
Take pre-rolled puff pastry. Cut out a 28cm circle – it’s easier if you cut around a circular dinner plate. Transfer to a large, flat baking sheet or tray. Dollop on sour cream. Spread with the back of a spoon. Leave a 2cm border. Scatter with wilted spinach. Follow with crumbled feta and za’atar. Season well.
Chill the pastry for 10–20 minutes – this makes it easier to cut.
Heat the oven to 200C, fan 180, gas mark 6.
Once the pastry is cool, make 8 cuts to create ‘spokes’ – keep an 8cm centre circle.Working with one spoke at a time, pull gently away from the centre (extend the length of each piece). Twist to expose the spinach insides. Aim for 2 twists for each spoke. Brush your tarte with egg.
Bake until risen and well-browned, roughly 25-30 minutes.
Serve warm.
You’ll need:
→ 8-10 Figs, halved
→ 100g ricotta
→ 50g smoked almonds, roughly chopped
→ 2 tbsp salted butter
→ 100g feta, crumbled
→ 120g cream cheese
→ 8-10 caperberries, halved
Makes approx. 20 bites.
How to make:
Toast the almonds in a dry frying pan, until just beginning to brown. Add a knob of butter. Sizzle slightly. Remove the pan from heat.
Cool.
Empty cream cheese into a medium bowl. Sprinkle over the feta. Combine using an electric beater or blender. Whip. Season well.
Arrange figs.
Top with a spoonful of whipped feta, a sprinkling of almonds and a halved caperberry. Serve and enjoy.
You’ll need:
→ 200g Natural Yoghurt
→ 200g Strong white flour
→ 1 tsp baking powder
→ ½ tsp fine sea salt
→ Small handful of chopped basil
→ 150g runny honey
→ A pinch of dried chilli flakes
→ 1 tsp coriander seeds. Bashed
→ Chilli Jam
Serves 10.
How to make:
Add yoghurt, flour and baking powder to a mixing bowl. Mix until you form a dough. Turn out the dough onto a lightly floured surface. Knead briefly. A minute or so.
Heat a griddle pan on high heat.
Roll the dough into 8 golf ball sized balls. Roll each ball to an oval, roughly 5-7mm thick, using a floured rolling pin.
Cook flatbreads on the hot griddle, in batches of four. 2-3 minutes each side until puffed and charred. Slice into manageable fingers. Keep warm.
Toast the spices in a small, dry, until fragrant. About a minute. Pour over the honey. Continue to cook for a minute or two.
Serve your flatbread with warm honey and chilli jam.
Enjoy.
