How to: I beat about 100g of crab tarama with 2 eggs, 2 tablespoonsful of flour, 100g of cream, salt and pepper and gently folded in the crabmeat after draining it. Oh yes, I almost forgot to add that they had to be baked - the usual, 180°C, 20 mins or so.
Body Count: Several, I fear.
How to: Fry 500g of pearl onions (or sliced onions) with cloves from 2 bulbs of garlic (try to keep them whole, or at least the same size as the onions) in some butter until onions are translucent. Sprinkle 1 - 2 tbsp of sugar and cook until sugar caramelises, then add 2 - 3 tbsp of balsamic vinegar, 50ml of water and thyme to taste. Continue cooking until garlic is soft enough to mash with a spoon.
For the filo, fold in the edges until the sheet is 1/3 of its original width to obtain a band. Brush 1/4 of the band with oil and spread grated parmesan onto the oiled surface. Fold pastry over the parmesan and repeat by greasing each upper surface and adding parmesan until you obtain 4 layers. Top off with a layer of caramelised garlic and onions, and bake for about 15 minutes at 180°C.
Variations: For a vegan version, omit parmesan and reduce the number of folds.
Body Count: 0
Lastly... a combination of the two very elements I consume in borderline abusive proportions - tea eggs!
The amusing thing about tea eggs is that I'd never eaten them prior to this, for a combination of reasons despite having known for years that they exist. A quick trip through Melting Wok's blog made it clear how easy they are to make, that they are delicious and definitely not medicinal, as was my previous persuasion. :)
Variations: I added dark soya sauce to the tea for a darker colour, not sure if it's the norm but they tasted alright.
Body Count: 0
PS: I made much more than these over the weekend, I just couldn't find a flattering angle for the dishes that haven't been showcased here - bread and butter pudding, gnocchis with bacon + cheddar + beer and eggplant parmigiana. Photography tips are welcome! :)