The traditional European Yacht Of The Year awards were held at the boot Düsseldorf. Nominated in the "Multihulls" category, our #44OPEN made the difference and was elected winner of these "Oscars" of boating. **** Lauréat des prix European Yacht Of The Year à l'occasion de l'incontournable boot Düsseldorf. Nommé dans la catégorie "Multicoques" notre #44OPEN, a su faire la différence et a été élu vainqueur de ces "oscars" du Nautisme. https://www.nautitechcatamarans.com/fr

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La Freya che cavalca nelle mie amate Bocche di Bonifacio con 25/30 nodi al lasco: da Bonifacio a Lavezzi e poi verso Budelli. www.omeromorettivela.it

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Flying to San Francisco

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Here is a simple, light Margarita variation that will delight you this Cinco de Mayo!🍹☀️ Ingredients 1.5 oz of tequila 3 oz of pineapple juice 3/4 oz of lime juice Salt and pineapple flower for garnish Steps Moisten rim of martini glass with lime wedge, then dip in salt. Pour all ingredients into shaker with ice. Shake for 30 seconds and strain into glass. Cheers!! Drink responsibly! . . . . #cocktails #cocktailsathome #cocktailsofinstagram #craftcocktails #cocktailrecipe #mixology #matadorcocktail #tequila #cincodemayo

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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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