Mediterranean diet

09/11/2026

Beef sharwama

09/09/2026

Garlic Butter Shrimp Orzo

Serves: 4
Calories: approximately 550–600 kcal per serving

Ingredients
500 g large shrimp/prawns, peeled and deveined
250 g orzo pasta
3 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
1 small red bell pepper, diced
½ tsp paprika
½ tsp Italian seasoning
½ tsp black pepper
Salt, to taste
500 ml chicken or vegetable broth
½ lemon, juiced
2 tbsp fresh parsley, chopped
30 g Parmesan cheese, optional
Lemon wedges, for serving

👩‍🍳 Instructions

Season the shrimp: Toss shrimp with paprika, Italian seasoning, black pepper and a little salt.

Cook the shrimp: Heat 1 tbsp olive oil in a large pan. Add shrimp and cook for about 2 minutes per side, until pink and lightly browned. Remove and set aside.

Make the base: Add the remaining olive oil and butter to the same pan. Add garlic and diced bell pepper. Sauté for 2–3 minutes.

Cook the orzo: Add the orzo and stir for 1 minute. Pour in the broth and bring to a gentle simmer.

Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and creamy.

Add the shrimp: Return the shrimp to the pan and cook for another 1–2 minutes.

Finish: Stir in lemon juice, parsley and Parmesan if using. Adjust salt and pepper.

Serve: Garnish with extra parsley and a squeeze of fresh lemon.

09/09/2026

Courgette tart with feta. Full recipe in the comment below.

09/06/2026

09/05/2026

Roasted potato and quinoa salad. Full recipe in the comment below.

09/03/2026

09/02/2026

Olive spread. Full recipe in the link in my bio.

09/01/2026

Aubergine salad. Full recipe in the comment below.

08/30/2026

Cheesy & creamy potato bake. Full recipe in the comment.

08/28/2026

Creamy Tomato Basil Soup

Ingredients
6 large ripe tomatoes, chopped
1 small onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1½ cups vegetable or chicken broth
½ tsp dried oregano
½ tsp black pepper
Salt to taste
½ cup cooking cream or heavy cream
A handful of fresh basil leaves
1 tsp sugar or honey (optional, if tomatoes are acidic)

Method

Heat olive oil in a pot. Sauté onion for 3–4 minutes until soft.

Add garlic and cook for about 30 seconds.
Add tomatoes, oregano, black pepper, salt and broth.

Cover and simmer for 20–25 minutes, until the tomatoes are very soft.

Blend until completely smooth.

Return to low heat and stir in the cream.

Add fresh basil and simmer for another 2–3 minutes.

Taste and adjust the seasoning.

To serve: Drizzle with a little cream or olive oil and garnish with fresh basil.

Serve warm with toasted bread.

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