Link product: https://www.hvgmarine.com/product/hvg-yacht-082/ ------------------ 3rd Floor, No. 38, Ven Ho Ha Dinh Street, Ha Dinh Ward, Thanh Xuan District, Hanoi City, Vietnam Tel: +84 24 667 33 777 / +84 24 667 39 777 Hotline: +84 768 067 067 / +84 778 067 067 Mail: info@hvgmarine.com

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Training unter Wasser – Melli meistert den Mund-Nasen-Reflex! Heute ging’s für uns ins Schwimmbad zum Gerätetauchen – mit Fokus auf Technik, Kontrolle und Komfort. Ein besonderer Moment: Melli hat erfolgreich ihren Mund-Nasen-Reflex abtrainiert und wieder einen großen Schritt Richtung souveränes Tauchen gemacht. Manchmal beginnt das große Abenteuer eben ganz bodennah – unter Fliesen statt Korallen! #Tauchen #Gerätetauchen #Schwimmbadtraining #MundNasenReflex #Tauchtraining #MeMaTaucht #UnterWasser #Tauchausbildung #DiveProgress #mema931

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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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*Please Note : This video was shot towards the end of production so not everything shown in the video has been finished to Columbia Yachts usual high standard. "This is the Yanmar 2YM15 Diesel inboard option for the boat. It's hooked into a retractable fixed 3 blade prop.The engine is about 14 hp and the boat should do about 7.0 - 7.5 knots under power."

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