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1. Quick-Pickled Red Onions Ingredients * 5 medium red onions, thinly sliced * 600 ml vinegar * 600 ml water * 5 tbsp sugar (about 60 g) * 2½ tbsp salt (about 38 g) * Optional: peppercorns, garlic, chilli or bay leaves Method 1. Place the sliced onions inside clean jars. 2. Heat the vinegar, water, sugar and salt until completely dissolved. 3. Pour the warm liquid over the onions, making sure they are fully covered. 4. Allow to cool, close the jars and refrigerate. 5. They are ready after 30 minutes, but taste even better the next day. Storage: Keep refrigerated for up to 2–3 weeks. Always use a clean fork to remove them from the jar. 2. Crispy Potato and Onion Waffles Ingredients * 600 g grated potato and onion * 1 egg * 100 g whole-wheat flour * 1 tsp garlic powder or 1 fresh garlic clove, finely minced * 1 tsp paprika * 1 tsp salt * ½ tsp black pepper * Optional: fresh or dried herbs such as sage, thyme, rosemary or parsley * A little oil for the waffle maker Method 1. Grate the potatoes and onions using a box grater or mandoline. 2. Place them inside a clean cloth and squeeze out as much liquid as possible this helps the waffles become crispy. 3. Mix with the egg, whole-wheat flour, garlic, paprika, salt, pepper and any herbs you like. 4. Lightly oil and preheat the waffle maker. 5. Add the mixture and cook until deeply golden and crunchy. Avoid opening the waffle maker too early. 6. Serve warm with tzatziki or your favourite dipping sauce. Storage: Refrigerate cooked waffles in an airtight container for up to 3 days. Reheat them in the waffle maker, oven or air fryer to make them crispy again. They can also be frozen for up to 2 months. 3. Onion-Peel Barbecue Rub Ingredients * Clean, dry peels from the red onions * 1 tsp dried thyme * 1 tsp coriander seeds * ½–1 tsp chilli flakes * 1 tsp salt * ½ tsp black pepper Method 1. Wash the onion peels well and dry them thoroughly. 2. Spread them on a baking tray and dehydrate in the oven at 80–100°C until completely dry and crunchy. 3. Allow them to cool fully. 4. Blend with the thyme, coriander seeds, chilli, salt and pepper until you have a fine seasoning. 5. Use it as a smoky, savoury rub for vegetables, tofu, mushrooms, potatoes or anything cooked on the barbecue. Storage: Keep in a clean, completely dry, airtight jar for up to 2 months. If it becomes damp, clumpy or develops an unusual smell, discard it.

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