0

0

0

0

2,143

Aboard the Ranieri Sauvage 24 Côte d’Azur, and here’s the truth: this boat is a small but brilliant surprise.Reactive, precise, with a hull that slices through the waves just right.The 225 hp Mercury pushes with confidence, yet everything stays perfectly under control.Comfort, stability, and that unmistakable Ranieri touch. At the helm in this video: our journalist Silvia Pretto.Stay tuned — the full test is coming soon on The Boat Show. @ranieriboats @silvia_pretto . #Ranieri #Ranieriboats #Sauvage24 #CotedAzur #Mercury225 #BoatTest #SeaTrial #TheBoatShow #BoatReview #RIBLife #BoatingLifestyle #MediterraneanVibes #Powerboat #NauticalLife #MadeInItaly Boats

0

0

0

849

Sadler 32 'Samingo ll' on passage Dunkerque to Ramsgate 23rd June 2009

0

0

0

495

Είσαι άναυτος, δεν έχεις ιδέα από Ιστιοπλοΐα, είσαι επικίνδυνος αν κάνεις αυτά τα πράγματα με τα πανιά. Αυτά και πολλά άλλα κοσμικά επίθετα ακούμε και διαβάζουμε συχνά στα καφενεία που συχνάζουν ιστιοπλόοι και στα μέσα κοινωνικής δικτύωσης. Τι συμβαίνει όμως στην πραγματικότητα ποιος έχει δίκαιο; Αν θέλετε να βοηθήσετε το κανάλι μου ✿ Donate: https://streamlabs.com/cyprussailingtv ✿ Donate: https://www.paypal.com/paypalme/CSTVdonates ✿ https://www.youtube.com/channel/UCCMGjQyz6ae96txsX07aoZw/join ★★Social Media★★ ✔Facebook https://www.facebook.com/cyprussailingtv/ ✔Instagram https://www.instagram.com/cyprus_sailing_tv ✔twitter https://twitter.com/cyprussailing ✔Discord https://discord.gg/KnGGjcfyS9 Πηγές / Link Άνθρωπος στη θάλασσα https://youtu.be/jHc2Tj0n3I0 Παραμνησία https://www.maxmag.gr/psychologia/paramnisia-pos-dimioyrgoyntai-oi-pseydeis-anamniseis/ Σας ευχαριστούμε πολύ που είδατε αυτό το βίντεο! Αν σας άρεσε, παρακαλούμε κάντε ένα like , καθώς και εγγραφή στο κανάλι μας, αν δεν το έχετε κάνει ήδη. Είναι δωρεάν! Μπορείτε να εγγραφείτε κάνοντας κλικ εδώ: http://www.youtube.com/c/CyprusSailingTV?sub_confirmation=1 *Τα βίντεο που χρησιμοποιούνται σε αυτή τη συλλογή πληρούν τις προϋποθέσεις για δίκαιη χρήση* Argyris Gregoriou - Cyprus Sailing Tv owner Offshore Sailing Skipper Instructor/ Εκπαιδευτής Ιστιοπλοΐας Ανοιχτής θαλάσσης Master Of Yacht Offshore 200GT VHF Operator STCW crowd management training in a-v/2-1 STCW Basic Safety Training vi/1 a-vi/1.2 Sailing dinghy Instructor/Εκπαιδευτής Ακαδημιών Ιστιοπλοΐας (world sailing national training program) Sailing dinghy coach/ Προπονητή Ιστιοπλοΐας Τριγώνου (world sailing national training program) National Race Officer Sailing article columnist /autho/Αρθρογράφος #Sailing #ιστιοπλοΐα #Λόγια της #Πρύμνης #Εκπαίδευση Ιστιοπλοΐας #Ναυτική

0

0

0

391

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

0

0

0

45,254