Meatballs in Tahini sauce with green vegetables

What usually happen this days, is that more often than not I improvised the cookery. And (surprise, surprise) it turn to be good dish. I then scribble some notes on the recipe. The photo I always do before serving or tasting the food. One can never know it may be good.

Meatballs in Tahini sauce

For the meatballs, you will need (make 26 meatballs):

1.25kg mincemeat (chuck joint).

1 Red onion finely diced.

1 Carrot finely grated.

½ Teaspoon nutmeg.

1 Tablespoon Black Onion Seeds.

2 Teaspoon cumin powder.

2 Teaspoon ground coriander.

Not too much cayenne pepper.

Salt and pepper.

You will also need:

2 Cups readymade Tahini.

2 Cups   Kale, coarsely chopped.

2 Yung and fresh courgettes, each cut in to half.

1Lt Chicken stock.


Mix all the meatballs ingredients and form around twenty-six meatballs the size of golf balls. Cover with cling film and let rest for thirty minutes (or more).

Mix the Tahini with the chicken stock an gently bring to the boil. Add the kale and lower the heat, add the meatballs, make sure they are mostly cover by the stock. If not, then add more boiling water. Add the courgettes on top of everything and baste it with the stock, or you can sprinkle olive oil on top of them.. You don’t need to fully cover them.

Bring back the dish to a boiling temp, cover and put in preheated oven at 170 degrees C’ for one hour, then remove the lid and continue to cook for some twenty minutes more to give the dish nice golden colour.

Delicious wit white rice and red kidney beans, never mind the photo quality.

Meatballs in Tahini sauce


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Baked Salmon with white sweet potatoes

Don’t judge the dish by the photo. It is actually a very good dish.

By now, after cooking maybe one hundred kilo of salmon in any way there is. I realised that salmon is salmon, no matter   how you do it. It will always taste like salmon (you may say DUH, but don’t, there is more to it then you think).

So being me, I am usually trying to find way to cook it with a tweets. Not to disguise the salmon taste but to find the way for the dish to be a salmon plus, equal to new and deferent dish( I think I didn’t explain myself properly but that what there is).

Any way here is the recipe.


4 Salmon filets.

1 Finely sliced red onion.

3 White sweet potatoes, cut into (not to coarse) wedges.

1 Teaspoon garlic powder.

1 Teaspoon sumac powder.

½ Teaspoon fenugreek powder.

½ Teaspoon coriander powder.

Ghee. (Ghee is prepared by simmering butter, which is churned from cream, and removing the liquid residue. From Wikipedia).


Melt the ghee and rub it all over the filets, the onion slice and the sweet potatoes.

Scatter the garlic, fenugreek, coriander and salt & pepper all over the fish and the sweet potatoes.

Scatter the onion  with sumac and salt & pepper.

lay the sweet potatoes on the bottom of baking tray, next put the fish filets and top it up with the onion slice.

Cover the tray with aluminium foil and back it in pre heated oven at 180 degrees C for (far as I remember) twenty five minutes. Toward the end of the baking take out the aluminium foil, for the dish to get nice golden colour.

Paleo diet baked salmon

I know it is not the best recipe instruction but I can assure you it is a very good one.


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My primitive way to cast aluminium.

My primitive way to cast aluminium or how I made a knife guard out of scrap aluminium. Part two.

In this post I will talk about shaping the billet into knife guard.  There are plenty article and video clips about it on the net, so I will just talk about it briefly to show that ‘yes we can’.

First thing you do is to grind the billet on one side (in this case, is one of the long face of the bar. Then use that side as a guide grind the right angle side. That will enable you to grind both long faces of the billet parallel to each other.

Paint the surface of the billet with metal marking ink, and mark the centre of the billet on the X & Y axis.  Lay the guard template the you made beforehand , and trace the counter with metal scriber.

How to cast aluminium

Use the tongue of the blade as template, mark the location of the hole for  the tongue. Make sure you do that on the exposed side of the guard and not on the side of the handle.  it is very important as you need the hole from the exposed side to be DEAD ACCURATE.

My guard design asked for two deferent template , one for each side.  I use the marking for the X & Y centres to marked them accurately.

How to cast aluminium

Now it’s the time to make the hole for the tongue (before you actually shape the guard). As I wrote at the beginning, you don’t need me for that part. Below is three links to good video clips.

Providing all is well, and with little bit of hammering, your billet will fit snugly on the blade.

how to cast aluminium

The last part in the process is to some degree unexplainable. The billet shaping onto being a guard is basically a sculpturing job. In my case I use the belt sander  (make sure you design the guar in accordance  with  the dimensions and radiuses that your sander can provide), I also used my Dremel tool and handheld metal files. If you don’t have belt sander or Dremel tool, you can improvise some drum sanders. I did a post about it in the past.

Any way here is the end result. I know it is rough and i still need to polish it, but for that you don’t need my instruction.

Knife guard

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