15/08/2005 Issue 134 Past Issues

Red Sea Newsletter

Packed full of information, articles, advertisements, jobs and tips for easy living in The Red Sea!
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Recently Listed Auctions
04 Jul. 2005 17:28:43
Start Bid: EUR 180,00



Feature Article ... sponsored by Red-Sea.com

Welcome to Colona Divers Sharm el Sheikh

Colona Sharm El Sheikh is one of the first Live aboard operators in Red Sea. This is just one of the Reasons why we can offer you the best Diving and Snorkeling in the Red Sea. Regular trips to Thistlegorm, Tiran, Ras Mohammed...

You will find our qualified multi language Scandinavian speaking Instructors professional friendly and helpful. Our full range of dive and snorkel rental Equipment including Digital cameras and Diving Computers is new and regularly checked and maintained.

This is the dive centre for you, who want everything to be prepared in advance, so you can be sure to get a safe, fun and interesting day. What ever water sport you choose to do with us.

With us, you will get excellent diving and guiding, professional education in PADI's education system, sun and snorkeling and action packed days out on sea.

During one day of diving and snorkeling you will see a variety of fish and other animals, the Red Sea is buzzing of life. You will see some of the very best coral reefs in the world.

We are well known for emphasizing safety, and with our Scandinavian dive guides and instructors you are definitely in safe hands. Our staff speaks many languages - Danish, Swedish, Finnish, Norwegian, German, French, Spanish, Italian, English, Polish and Arabic.

Nordic quality combined with the best Egypt and the Red Sea has, namely diving and snorkeling. You just can't ask more from a perfect holiday.

Colona Divers Sharm is based in Amar Sina Hotel. Colona’s free Shuttle bus will pick you up in the morning from you hotel to bring you Save to the Daily boat or Diving Center for your Excursions.

Come to Colona and experience everything yourself. Welcome!

To read more … visit us at www.colonadivers.com



call - 012 323 0004 or email: help@cleanandclear-egypt.com

News around the RED SEA

New deep dive record of 330m set
Wednesday Aug 10, 2005 @ 04:45
Submitted by Cliff Etzel

Just weeks after South African Nuno Gomes set a new world record on open circuit scuba to a depth of 318m in the Egyptian Red Sea, French technical diver, Pascal Bernabe, surpassed the record by setting a new world record for deep diving with a depth of 330m.

Bernabe broke the record in Corsica on open circuit scuba, with a descent time of less than ten minutes and a total time of 529 minutes for decompression.

The world record dive was the 41-year-old's fifth attempt at breaking the open circuit deep diving record, which he spent three years preparing for. Dive manufacturer Ralf Tech sponsored the event, which involved a dive support team of thirty team members and 12 support divers.

The experienced deep diver completed the dive on trimix, carrying a total of seven cylinders. In addition, 20 cylinders of various gas blends were also placed on three decompression lines.






El Gouna, The Red Sea's Premier Leisure Destination El Gouna, The Red Sea's Premier Leisure Destination



What's on ... in El Gouna


Yet Another Year and another Party!

Join us in Celebrating our 8th Anniversary

at The Club House - El Gouna

with "The Juke Box"
for the first time Live on The Club House Stage

This Thursday, August 18 Starting 21:30


Special Announcements
- August 2005-

Opening Hours from 10 am - 2 am

Chill Music

Cool Drinks

Great Food


Every Mon, Tue, Wed & Thurs
between 05:00 pm and 08:00 pm
Free Pizza for You and Your Guests

Every Saturday from 6 pm to midnight
Free Cocktails for Ladies & all Boys dressed like Ladies

Every First Saturday of the month at 8 pm
Also check our regular Menu for Breakfast, Salads, Sandwiches, Pizza & Pasta and Desserts


Mango Salsa

2 to 3 mangoes, peeled and diced
1 cup diced pineapple
1/2 green pepper, diced
1/2 red pepper, diced
Diced fresh jalapeno to taste
2 to 3 scallions, sliced
1/2 cup (or to taste) chopped fresh cilantro
1/4 teaspoon ground coriander
1/4 teaspoon cumin
Juice of 1/2 lime

Mix all ingredients in medium bowl. Refrigerate for at least one hour before serving. Keeps in the fridge for at least a couple of days. Great on grilled fish, shrimp or chicken.

Mango Salad With Grilled Shrimp

For mango salad:

2 tablespoons packed dark-brown sugar
2 tablespoons fresh lime juice
1 to 2 jalapenos, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled and thinly sliced

For shrimp:

16 jumbo shrimp (1 1/4 pounds), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeno, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Lime wedges to accompany

To make salad, whisk together brown sugar and lime juice in a large bowl until sugar is dissolved. Whisk in jalapeno, shallot, cilantro and mint. Add mangoes, tossing gently. Grill shrimp: Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

Prepare grill. Whisk together oil, jalapeno, cumin and salt, then brush on skewered shrimp until well-coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.

Toss mango salad again and divide among four plates. Arrange four shrimp on top of each serving.

Makes four first-course servings.

Mango Upside-Down Cake

2 tablespoons lemon juice
2 cups sliced ripe mangoes
1 tablespoon margarine
1/3 cup brown sugar
1/4 cup margarine
3/4 cup sugar
1 egg
1/2 cup milk
1 1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt

Pour lemon juice over mangoes and let stand 15 minutes. Melt margarine in 8-inch cake pan or casserole. (Do not use iron skillet as mangoes will darken.) Add brown sugar and cover with mango slices.

To prepare cake batter: In another bowl, cream margarine; add sugar and cream; add beaten egg. Sift dry ingredients and add to wet ingredients alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375 degrees. When cake is done, turn upside down and serve warm.

Serves six to eight.

Mango Barbecue Sauce

Oil for brushing

6 plum tomatoes, cut in half
2 poblano chili peppers
1/2 red onion slices, 1/4-inch thick
1 cup chopped mango
1/4 cup chopped parsley
1/4 cup chopped cilantro
1/4 cup chopped basil
3 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons lime juice
Salt and pepper to taste

Brush oil over tomatoes, chili peppers and onion slices. Grill on high heat, lid up, until they have good grill marks and have started to soften. Remove from grill and chop coarsely. Place all ingredients in a food processor and chop until chunky.

Remove half of the sauce and continue blending until smooth. Pour smooth sauce over meat and marinade for at least one hour. Refrigerate chunky sauce. Baste meat with smooth sauce while grilling. Serve with chunky sauce. This sauce is great on beef, particularly ribs.




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