#partysaver

We have been so fortunate in Sydney of late weather-wise. It seems that Summer has drawn out into our Autumn and we have had such sunny and crisp afternoons. Perfect weather for having some friends over before we hibernate for Winter!

These two little canapes are an impressive treat. The Quinoa corn fritters can even be made ahead of time and frozen, as can the lemon curd for the bite size meringues.

Quinoa & Corn Fritters, with Quac salsa

Quinoa and Corn Fritter

1 cup white quinoa

3 cups of stock

2 cobs corn

1/2 bunch spring onions- sliced

handful of either mint or basil-torn

1 egg-whisked

2 tablespoons quinoa flour (you can also use plain flour)

1/4 cup tasty cheese

good glug of rice bran oil

salt and pepper

1. Preheat oven to 150 degrees celsius.

2. Thoroughly rinse quinoa and add to a small pot with stock. Bring to the boil, and then reduce heat to a simmer and cover for 15 minutes. Drain any remaining liquid and fluff with a fork.

3.Meanwhile, in another pot cover the corn with water, bring to the boil and boil for 5 minutes. Remove corn from the cob

4. In a bowl, mix cooked quinoa, corn, egg, herbs, cheese, flour. Roll into little patties the size of a generous tablespoon and press flat onto tray's covered with baking paper. Repeat until mixture it finito.

5. Place tray's in oven for 10 minutes to help dry out the mixture (this makes flipping and browning them in the pan easier). Meanwhile, Head a good glug of rice bran oil in a pan over medium-high heat.

6. Place the quinoa patties in the pan in batch until nice and golden (3 minutes each side).

7. Place on a tray to cool. Patties also freeze and defrost well, so feel free to make these ahead of time or make a large batch and save any extra's.

Guacamole salsa

2 ripe avocados- smashed

1 large garlic clove- finely chopped

1 bunch coriander- finely chop 1/2 bunch and roughly chop the remaining 1/2

1 lime- juiced

1.Combine the avocado, garlic, finely chopped coriander (1/2 bunch) and lime. 

2. Cornell onto the tops of each quinoa pattie.

3. Arrange on a platter and sprinkle over remaining roughly chopped coriander.

Lemon Curd Meringues

Mini Meringues

4 egg whites

220g castor sugar

pinch salt

1.Preheat oven to 120 degrees celsius and place the egg whites and salt in a large mixing bowl and whisk until soft peaks form.

2.Add sugar, a spoonful at a time (don't wait for sugar to desolve before adding each spoonful, keep adding) and continue to whisk until all sugar is dissolved (to do this rub a pinch of the mixture between two fingers), and mixture is thick and glossy. Be careful not to overbeat!

3. Use a teaspoon to spoon dollops of mixture onto a baking paper lined tray.

4. Place the trays into the oven and drop the temperature to 90 degrees celsius, this 'dries' the meringue. Continue to dry the meringues for 1 & 1/2 hours or until the meringues sound hollow when tapped. Turn the oven off and and allow the meringues to cool for 3-4 hours in the oven.

5. Arrange on a platter to add the lemon curd or store in a tin or glass container.

* notes: The idea of a meringue to slowly dry it out, to ensure a crisp and non-chewy texture.

meringues don't usually work on rainy days, so leave for a sun shiny day!

I like to 'age' my egg whites, so leave them out overnight to condense.

Even though I love to multi- task in the kitchen, do not cook other things whilst making meringues, as any moisture will make them 'weep'

Lemon Curd

Add this on at the very last minute before serving, as the moisture from the curd will spoil the meringue once left on for over an hour.

2 eggs, plus 2 egg yolks

3/4 cup castor sugar

2 lemons- zest and juice

80g chilled and unsalted butter

1.whisk whole eggs, yolks and sugar in a bowl until smooth.

2. Place in a bay marie and add the butter, zest and juice. Whisk continuously until thick.

3. Strain through a sieve and chill before putting on top of mini meringues.