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⛵️Today, we sailed the calm waters on a catamaran, accompanied by playful dolphins. ☀️The serene ocean and the joy of the dolphins create a perfect blend of peace and tranquility. 🏝️Such a delightful experience that makes every moment of your vacation in Fuerteventura so special. #magicandsailing 👉 Book now in www.magicandsailing.com 📱+34 630 975 023 #dolphins #ocean #canarias #whale #holidays #catamaran #wildlife #animalshorts #nature

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Coming to Oʻahu for Spring Break? Don’t miss a day on the ocean!⛵️☀️ One of the best ways to experience Hawaiʻi is on the ocean. Bring your family, friends, or your whole group and spend time sailing along the coast with Diamond Head views, snorkeling, swimming, or enjoying a private Waikiki sunset sail. It’s one of our favorite times of year out on the water, and we love welcoming both visitors and kamaʻāina looking for memorable things to do in Oʻahu during spring break. Our private catamaran tours in Waikiki start filling up quickly for spring break and summer, so if you’re thinking about getting out on the ocean, we recommend reserving your date ahead of time. As a small, locally owned business, we’re always grateful for every family and group that chooses to sail with us! We hope to see you out on the water soon aboard Sail Hawaiian Style Catamaran!⛵️🌊 #oahuhawaii #hawaiithingstodo #hawaiisnorkeling #underwaterworld #hawaiiadventures

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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