anna antonje

Pickled Onions 🧅

Ingredients:

large red onions, thinly sliced

1 cup white vinegar (or apple cider vinegar)

1 cup water

2 tablespoons sugar

1 tablespoon salt

Optional: spices like black peppercorns, mustard seeds, bay leaf, or chili flakes

Instructions:

1. Peel and thinly slice the onions.

2. In a small pot, combine vinegar, water, sugar, and salt. Heat until sugar and salt dissolve.

3. Place sliced onions in a clean jar.

4. Pour the hot vinegar mixture over the onions, making sure they are fully covered.

5. Add optional spices if desired.

6. Let the jar cool to room temperature, then seal with a lid.

7. Refrigerate for at least 2-3 hours before serving (best after 24 hours).

8. Store in the fridge for up to 2-3 weeks.

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Make regular batter, divide it, and color it differently with cocoa.

First the spots, wait a moment, then the dark ring, and finally fill it in with regular batter.

Requires patience

But the result is worth it

Apple snickers salad 🥗

ingredients:

3-4 apples

4-5 Snickers bars

200 ml heavy cream (whipping cream)

200 g vanilla yogurt or Greek yogurt

1 packet vanilla sugar (or sugar / honey to taste)

a splash of lemon juice (to prevent the apples from browning)

caramel sauce for drizzling

chopped peanuts

We spend too much time over thinkjes andg holding back. because...

But the moments we remember most rarely come from "safe" or logical decisions.

So choose yes.

Yes to what challenges you.

Yes to what lights you up.

Yes to the moments that later become stories you'll tell.

Life doesn't follow a straight path.

It's shaped by surprises, unexpected connections, and those small "why not" decisions that end up meaning everything.

In the end, memories are what remain.

Make yours worth holding onto.

Asian Carrot & Tempeh Salad // IB:



Ingredients:

3-4 carrots (grated or cut into thin strips)

150-200 g tempeh

1-2 tbsp soy sauce

26,6...

1 tbsp sesame oil

1 tsp rice vinegar or lime juice

1 tsp maple syrup or honey

1 small garlic clove (finely chopped)

1 tsp freshly grated ginger (optional)

1 tsp sesame seeds

1 spring onion (sliced)

Optional: chili or chill flakes

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Preparation:

Cut the tempeh into small cubes or strips

Pan-fry the tempeh with a little oil until crispy

Grate the carrots and place them in a bowl

Mix the dressing: soy sauce, sesame oil, rice vinegar/ lime juice, maple syrup, garlic, and ginger

Add the dressing to the carrots and mix well

Fold in the fried tempeh

Top with sesame seeds, spring onion, and optional chill ...

watermelon with toppings from different countries IB: Bro_snakc ...

I made spaghetti from dandelion stems after seeing a video from .by.fern and I honestly thought there was no way this could be good because dandelions are usually super bitter. But I have to say, I was pleasantly surprised. The bitterness doesn't disappear completely, but it's nowhere near as strong as when you just bite straight into them...