Sari Lehtonen
Muita ideoita: Sari
(De Eerste Kamer) De stalen douchewand is tegelijkertijd de designradiator in deze geweldige badkamer. Meer inspiratie vindt u op www.eerstekamerbadkamers.nl

(De Eerste Kamer) De stalen douchewand is tegelijkertijd de designradiator in deze geweldige badkamer. Meer inspiratie vindt u op www.eerstekamerbadkamers.nl

NYT Cooking: Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination ...

NYT Cooking: Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination ...

MARIPOSA ICELAND WILD BLACK CHAIR

MARIPOSA ICELAND WILD BLACK CHAIR

Backwater by Platform 5 Architects

Backwater by Platform 5 Architects

NYT Cooking: Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.

NYT Cooking: Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.

Ramen eli japanilainen nuudelikeitto

Ramen eli japanilainen nuudelikeitto

NYT Cooking: Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller...

NYT Cooking: Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller...

The 5 Ingredients that Belong in Your Fridge

The 5 Ingredients that Belong in Your Fridge