Oh, dear! When delicious ripe peaches are available at the farmer’s market, it’s time to make these amazing Peach Dumplings. This dessert is very easy to make, looks beautiful, and tastes so delicious that it will make your taste buds very happy!

Explore the enchantment of these Peach Cobbler-Inspired Dumplings: a delightful mix of soft and gooey filling topped with a crispy layer. Easy to prepare and incredibly delicious, these snacks offer a unique flavor that you won’t find anywhere else.

Subject: Sweet TreatsFood: AmericanRecipe: Peach Dumplings made with Crescent Rolls, Inspired by Peach Cobbler In this recipe, we will be making delicious peach dumplings using crescent rolls.

These dumplings are inspired by the flavors of peach cobbler. Preparation Time: 15 minutesCooking Time: 40 minutesTotal Time: 55 minutes Servings: 8 Portions Calories: 181 calories

List of ingredients:

Use 2 medium-sized peaches, cut into four pieces and remove the pits. You can also use canned peaches if you prefer. See the information about the recipe below.

Pack of Pillsbury crescent roll dough that weighs 8 ounces.

1/2 cup of unsalted butter is the same as 1 stick.

1/3 cup of white sugar and 1/3 cup of brown sugar

1 small spoon of cinnamon

3/4 cup of Fresca soda with citrus flavor.

You can add vanilla ice cream if you like.

Directions:

Turn on your oven and set it to 350°F. Apply non-stick spray to an 8×8 baking dish.

Place the crescent dough flat and separate it into 8 triangle pieces.

Place a slice of peach close to the smaller end of the triangle and fold it. Make sure the edges are closed. Put these in the prepared baking pan.

Melt the butter in a bowl that is safe to use in the microwave. Present both sugar and cinnamon. Mix until you get a smooth texture.

Carefully pour this creamy mixture over your dough.

Gently sprinkle Fresca around the dumplings before baking to help them get a crispy outer layer.

Bake until they turn golden and the peaches are soft when pierced with a fork. This will take about 35 minutes. Let it cool for 10 minutes after baking.

Are you ready to treat yourself? Enjoy this dish as a fancy dessert with vanilla ice cream or as a special breakfast!

You don’t have to remove the skin from fresh peaches when baking because they become soft and nice. If you are picky, go ahead and do it. When choosing canned peaches, a 29-ounce can of peach halves is ideal.

Fresca gives a citrus flavor and has no calories. You can also use 7-Up, Sprite, or Mountain Dew instead. Keep in mind that this could slightly change the number of calories.

Getting ready for a big event? Just use twice as much of each ingredient and bake in a 9×13-inch pan.

The study of how food affects our health and well-being.

Calories: 181 calories

Ingredients 

1.5 lbs ground chicken
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (plus extra for topping)
3 cloves garlic, minced
1 egg
1/4 cup milk
1 tbsp fresh parsley, chopped
1 tsp Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Directions 

Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
Mix the Meatloaf: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, mozzarella, garlic, egg, milk, parsley, Italian seasoning, salt, and pepper. Mix until just combined.
Shape and Bake: Shape the mixture into a loaf on the prepared baking sheet (or press into the loaf pan). Bake for 35-40 minutes until cooked through and firm.
Add the Cheese: Remove from the oven and sprinkle extra shredded mozzarella over the top. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve: Let the meatloaf rest for 5 minutes before slicing. Garnish with fresh parsley and serve with your favorite sides.

Prep Time: 10 mins 
Cook Time: 40 mins 
Total Time: 50 mins 
Servings: 4-6 
Calories: Approx. 380 kcal per serving

Ingredients
For the Filling:
1 lb ground beef
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced 
1 cup ketchup 
2 tbsp Worcestershire sauce
1 tsp mustard
Salt and pepper, to taste
For the Bake:
1 can (14 oz) refrigerated garlic bread (or 1 loaf frozen garlic bread) 
2 cups shredded cheddar cheese 
Fresh parsley for garnish (optional) 
Instructions
 Prepare the Sloppy Joe Filling:

Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
Add the onion, bell pepper, and garlic to the skillet. Cook for about 5 minutes until the vegetables are softened and fragrant.
Stir in the ketchup, Worcestershire sauce, mustard, salt, and pepper. Let the mixture simmer for 5 minutes, stirring occasionally, until thickened and well combined.
 Assemble the Bake:

Lightly grease a 9×13-inch baking dish.
Arrange the garlic bread slices in a single layer at the bottom of the dish, trimming them if necessary to fit.
Spread the Sloppy Joe mixture evenly over the garlic bread.
Sprinkle the shredded cheddar cheese generously over the top.
 Bake:

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the garlic bread is golden brown around the edges.
 Serve:

Remove from the oven and let the bake cool slightly for 5 minutes.
Garnish with fresh parsley, if desired, for a pop of color and flavor.
Slice into portions and serve hot.
Time & Nutrition
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8
This Garlic Bread Cheesy Sloppy Joe Bake is a crowd-pleasing dinner that’s as easy to make as it is to devour. Serve it with a simple salad or steamed veggies for a complete meal. Enjoy!

Sure, here’s a simple recipe for Cheesy Garlic Breadsticks:

Ingredients:
1 pound pizza dough (store-bought or homemade)
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano (optional)
Marinara sauce for dipping (optional)

Instructions:
Preheat the oven: Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
Prepare the dough: Roll out the pizza dough on a lightly floured surface to your desired thickness. If you prefer thicker breadsticks, roll it out to about 1/2 inch thickness. For thinner breadsticks, roll it out thinner.

Cut into sticks: Use a pizza cutter or a sharp knife to cut the dough into strips, about 1 inch wide.

Prepare the garlic butter: In a small bowl, mix together the melted butter, minced garlic, salt, and black pepper.
Brush the dough: Brush the tops of the dough strips with the garlic butter mixture.

Add cheese: Sprinkle the shredded mozzarella cheese evenly over the dough strips. Then, sprinkle the grated Parmesan cheese on top.
Season: Optionally, sprinkle some dried oregano over the cheese for extra flavor.
Twist and place: Carefully twist each dough strip and place it on the prepared baking sheet, leaving a little space between each breadstick.
Bake: Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown and the cheese is melted and bubbly.

Serve: Remove from the oven and let the breadsticks cool for a few minutes before serving. Serve warm with marinara sauce for dipping, if desired.
Enjoy your delicious Cheesy Garlic Breadsticks!

Ingredients
For the Fish:

4 white fish fillets (e.g., cod, tilapia, haddock)
2 tbsp olive oil
Salt and pepper to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
For the Lemon Butter Sauce:

4 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
Juice and zest of 2 lemons
1 tbsp fresh parsley, chopped
Salt and pepper to taste
For Garnish:

Lemon slices
Fresh parsley, chopped
Instructions
1. Prepare the Fish:
Season the Fish:

Pat fish fillets dry with paper towels. Drizzle with olive oil and season both sides with salt, pepper, paprika, garlic powder, and onion powder.
Cook the Fish:

Heat a large skillet over medium-high heat. Add the fish fillets and cook for 3–4 minutes on each side, until golden brown and flaky.
Remove from the skillet and set aside.
2. Make the Lemon Butter Sauce:
Prepare the Sauce:

In the same skillet, reduce the heat to medium and add butter and olive oil.
Once the butter melts, add minced garlic and sauté for 1–2 minutes until fragrant.
Add Lemon and Seasoning:

Stir in lemon juice, lemon zest, and chopped parsley.
Season with salt and pepper to taste. Let the sauce simmer for 2–3 minutes.
3. Serve the Dish:
Plate the Fish:

Arrange cooked fish fillets on a serving platter.
Pour the Sauce:

Drizzle lemon butter sauce over the fish fillets.
Garnish:

Top with lemon slices and additional chopped parsley for a fresh and vibrant finish.
Serving Suggestions:
Pair this dish with steamed vegetables, rice, or a light salad for a complete and balanced meal.

Enjoy this bright and flavorful dish that brings the perfect balance of richness and citrusy freshness to your table!

Ingredients
For the Fish:

4 white fish fillets (e.g., cod, tilapia, haddock)
2 tbsp olive oil
Salt and pepper to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
For the Lemon Butter Sauce:

4 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
Juice and zest of 2 lemons
1 tbsp fresh parsley, chopped
Salt and pepper to taste
For Garnish:

Lemon slices
Fresh parsley, chopped
Instructions
1. Prepare the Fish:
Season the Fish:

Pat fish fillets dry with paper towels. Drizzle with olive oil and season both sides with salt, pepper, paprika, garlic powder, and onion powder.
Cook the Fish:

Heat a large skillet over medium-high heat. Add the fish fillets and cook for 3–4 minutes on each side, until golden brown and flaky.
Remove from the skillet and set aside.
2. Make the Lemon Butter Sauce:
Prepare the Sauce:

In the same skillet, reduce the heat to medium and add butter and olive oil.
Once the butter melts, add minced garlic and sauté for 1–2 minutes until fragrant.
Add Lemon and Seasoning:

Stir in lemon juice, lemon zest, and chopped parsley.
Season with salt and pepper to taste. Let the sauce simmer for 2–3 minutes.
3. Serve the Dish:
Plate the Fish:

Arrange cooked fish fillets on a serving platter.
Pour the Sauce:

Drizzle lemon butter sauce over the fish fillets.
Garnish:

Top with lemon slices and additional chopped parsley for a fresh and vibrant finish.
Serving Suggestions:
Pair this dish with steamed vegetables, rice, or a light salad for a complete and balanced meal.

Enjoy this bright and flavorful dish that brings the perfect balance of richness and citrusy freshness to your table!

Italian Pasta Salad

 

Ingredients:

• Pasta: 1 pound rotini pasta

• Cheese: 6 ounces mozzarella cheese balls, halved

• Protein: 4 ounces sliced salami, cut into ¼-inch thick pieces

• Vegetables:

o 1 cup baby tomatoes, halved

o ½ cup red bell pepper, diced into ½-inch pieces

o ½ cup green bell pepper, diced into ½-inch pieces

o ½ cup red onion, diced into ¼-inch pieces

o ½ cup black olives, sliced

o ⅓ cup sliced pepperoncini

• Herbs:

o 1 tablespoon chopped parsley

o 1 tablespoon sliced basil leaves

 

Dressing:

• ⅓ cup olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

 

Instructions:

1. Cook the Pasta

o Bring a large pot of salted water to a boil.

o Cook the rotini pasta until al dente, following the package instructions.

o Drain and rinse under cold water to cool.

2. Prepare the Dressing

o In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes.

3. Assemble the Salad

o In a large mixing bowl, combine the cooled pasta, mozzarella balls, salami, baby tomatoes, red bell pepper, green bell pepper, red onion, black olives, and pepperoncini.

o Drizzle the dressing over the ingredients and toss to coat evenly.

4. Add Fresh Herbs

o Gently fold in the chopped parsley and sliced basil leaves.

5. Chill and Serve

o Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

o Serve cold or at room temperature.

Baked Salmon 

 

Ingredients:

• 1.5 lbs (700g) salmon fillet, skin on or off

• 3 tablespoons olive oil

• 3 garlic cloves, minced

• 2 lemons, cut into wedge

• 1 teaspoon salt

• 1/2 teaspoon fresh cracked black pepper

• 1 teaspoon smoked paprika (optional)

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh dill, chopped

• 1 tablespoon fresh thyme leaves

• 1/2 teaspoon red chili flakes (optional)

 

Instructions:

1. Preheat Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare Salmon

Pat the salmon dry with paper towels and place it on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and rub to coat evenly.

3. Season the Salmon

Sprinkle the salmon with salt, pepper, and smoked paprika (if using). Spread the minced garlic evenly over the top.

4. Add Lemon Slices and Herbs

Arrange lemon wedges beside the salmon. Sprinkle fresh parsley, dill, and thyme evenly across the fish.

5. Drizzle with Oil and Add Chili Flakes

Drizzle the remaining tablespoon of olive oil over the lemons and herbs. If you enjoy a hint of heat, sprinkle red chili flakes on top.

6. Bake the Salmon

Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 135°F (57°C) for medium doneness. Adjust cooking time for thicker or thinner fillets.

7. Optional: Broil for Extra Color

For a golden finish, broil the salmon for 2-3 minutes after baking. Watch closely to avoid burning the lemons.

8. Serve

Transfer the salmon to a serving platter, spooning juices over the fish. Garnish with additional fresh herbs, if desired.

Parmesan Cheese Crusted Brussels Sprouts

 

Ingredients:

• 1 lb (450g) Brussels sprouts, trimmed and halved

• 3 tablespoons olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Salt and fresh cracked black pepper, to taste

• 1 1/2 cups Parmesan cheese, freshly grated

• 2 tablespoons unsalted butter, melted

• 1 tablespoon mayonnaise (optional, for extra creaminess)

• 1 teaspoon dried Italian herbs (optional)

 

Instructions:

1. Preheat Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet or oven-safe skillet with parchment paper for easy cleanup.

2. Prepare the Parmesan Cheese Paste

In a mixing bowl, combine the grated Parmesan cheese, melted butter, mayonnaise (if using), garlic powder, Italian herbs, and a pinch of black pepper. Mix until it forms a thick paste.

3. Spread the Cheese Paste

Spread the Parmesan cheese paste evenly over the bottom of the prepared baking sheet or skillet.

4. Prepare the Brussels Sprouts

In another bowl, toss the halved Brussels sprouts with olive oil, paprika, and a pinch of salt and pepper until well-coated.

5. Arrange Brussels Sprouts

Place the Brussels sprouts cut-side down on top of the Parmesan cheese paste, arranging them in a single layer.

6. Bake

Bake in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and the cheese crust is golden and crispy.

7. Cool and Serve

Let the dish cool for 5 minutes to allow the cheese crust to firm up slightly. Carefully lift the Brussels sprouts with the cheese layer attached and serve immediately.

Bright Spring Salad 

 

Ingredients

• * 1 bunch asparagus, tender parts, chopped into 1-inch pieces
• * ½ cup frozen peas, thawed
• * A few handfuls salad greens
• * 2 radishes, thinly sliced
• * ½ cup crumbled feta cheese
• * ½ avocado, pitted and diced
• * ¼ cup chopped toasted pistachios
• * ½ cup roasted chickpeas
• * Fresh herbs, for garnish (basil, mint and/or chives)
• * Sea salt and freshly ground pepper

 

Dressing

• * ¼ cup fresh basil leaves, or a mix of basil and mint leaves
• * 1 small garlic clove
• * 1 tablespoon fresh lemon juice
• * ½ teaspoon lemon zest
• * 1 tablespoon white wine vinegar
• * 2 tablespoons extra-virgin olive oil, plus more as desired
• * ¼ teaspoon sea salt

 

Instructions

 

1. In a food processor, combine the fresh basil (or basil and mint), garlic, lemon juice, lemon zest, white wine vinegar, olive oil, and sea salt. Blend until smooth, adding more olive oil as needed for a thinner consistency.

 

2. In a large bowl, toss together the asparagus, peas, salad greens, radishes, feta cheese, avocado, toasted pistachios, and roasted chickpeas.

 

3. Assemble the salad by arranging the salad greens on a platter. Then layer the asparagus/pea mixture, radishes, feta, avocado, pistachios, chickpeas, and herbs on top.

 

4. Drizzle with the remaining dressing, season with more salt and pepper to taste, and serve.

Winter Pear Salad

 

Ingredients

 

For the Chicken:

• * 1 ½ pounds boneless, skinless chicken thighs
• * 6 tablespoons extra virgin olive oil, divided
• * 3 cloves garlic, minced
• * 2 tablespoons freshly squeezed lemon juice
• * 1 tablespoon chopped fresh rosemary leaves
• * Kosher salt and freshly ground black pepper, to taste

 

For the Salad:

• * 6 cups shredded kale
• * 3 cups shredded brussels sprouts
• * 2 green onions, thinly sliced
• * 1 ½ tablespoons apple cider vinegar
• * 1 tablespoon honey
• * 1 tablespoon Dijon mustard
• * 1 bosc pear, sliced
• * 3 clementines, peeled and segmented
• * ½ cup pomegranate arils
• * ¾ cup candied walnuts
• * ½ cup crumbled blue cheese

 

Instructions

 

1. In a gallon-sized Ziploc bag or large bowl, combine the chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Marinate for at least 2 hours to overnight, turning occasionally.

 

2. Drain the chicken from the marinade.

 

3. Heat 1 tablespoon of olive oil in a cast iron grill pan over medium-high heat. Working in batches, add the chicken to the pan in a single layer. Cook for about 4-5 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F.

 

4. In a large bowl, combine the shredded kale, shredded brussels sprouts, and thinly sliced green onions. Drizzle with the remaining 3 tablespoons olive oil, apple cider vinegar, honey, and Dijon mustard. Massage the mixture until the kale starts to soften, about 1-2 minutes. Season with salt and pepper to taste.

 

5. Top the salad with the grilled chicken, sliced pear, segmented clementines, pomegranate arils, candied walnuts, and crumbled blue cheese.

 

6. Serve immediately.

Ingredients: For the Cake:

• • 175g / 6½oz self-raising flour (if using plain or all-purpose flour, add an extra 1½ tsp baking powder)
  • 120g / 4½oz granulated sugar

• • 175g / 6½oz vegetable or sunflower oil
  • 4 large eggs
  • 30g / 1oz desiccated coconut

• • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Topping:

• • Jam
  • Extra desiccated coconut

Directions:

1. Prepare the Cake Tin:
   • • Grease and flour a 900g (2 pound) loaf tin. Lard is recommended for best results, but you can use butter or oil.
     • Preheat your oven to 170°C (338°F) or gas mark 4. If your oven is fan-assisted, set it to 150°C (302°F).

    

2. Mix the Ingredients:
   • • In a large mixing bowl, combine the eggs and oil. Use sunflower oil for extra lightness and moisture.
     • Add the granulated sugar, vanilla extract, desiccated coconut, and salt to the bowl.

    

   • • If you don’t like coconut, you can substitute it with raisins, sultanas, or lemon zest, or simply leave it as a plain vanilla cake.
     • Add the baking powder and self-raising flour (or plain flour with the additional baking powder) to the mixture.
     • Whisk everything together until well combined. The batter will be a bit runnier than ordinary cake batter, which is expected.

    

3. Bake the Cake:
   • • Pour the batter into the greased and floured loaf tin.
     • Place the tin in the preheated oven and bake for 50 minutes.

    

   • After 50 minutes, check the cake with a cocktail stick. If it comes out clean, the cake is done. If it’s still sticky, bake for an additional 5 minutes.
4. Cool and Decorate:
   • • Once baked, remove the cake from the oven and let it cool in the tin on a wire rack for 10 minutes.

    

   • Carefully take the cake out of the tin. If it’s reluctant to come out, run a thin-bladed knife around the edges of the tin.
5. Add the Toppings:
   • • Spread a generous amount of your favorite jam on top of the cake. Strawberry jam is recommended.

    

   • Sprinkle extra desiccated coconut over the top of the jam.
6. Serve:
   • • Cut into slices and enjoy. This cake is fantastic served on its own or with custard for a delicious dessert.

Ingredients:

• • 1 cup (100 g) rolled oats

• • 3 medium apples, grated
  • 1/2 cup (120 ml) water
  • 1 banana, mashed

• • 3.5 oz (100 g) dried cranberries, rinsed in hot water
  • 3.5 oz (100 g) raisins, rinsed in hot water
  • 2 eggs

• • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup (50 g) favorite nuts, chopped

Directions:

1. Preheat the Oven:
   • Preheat your oven to 360°F (180°C).
2. • • In a large bowl, mix together the rolled oats, grated apples, water, mashed banana, rinsed cranberries, rinsed raisins, eggs, baking powder, and cinnamon (if using) until smooth.Mix Ingredients:
   • Stir in your favorite nuts.
3. Bake:
   • • Pour the mixture into a greased baking dish.

    

   • Bake in the preheated oven for approximately 35-40 minutes, or until golden brown and set.
4. • • Serve warm with Greek yogurt and your favorite berries if desired.Serve:

Serving Suggestions:

• • Enjoy a warm slice for breakfast topped with a dollop of Greek yogurt and fresh berries.
  • Serve as a healthy snack or dessert.

• Pair with a cup of tea or coffee for a cozy treat.

Cooking Tips:

• • Make sure to rinse the dried cranberries and raisins in hot water to soften them and remove any excess sugar coating.
  • You can substitute the nuts with seeds like sunflower or pumpkin seeds if you prefer.

• If you have a nut allergy, skip the nuts altogether or use a nut-free alternative.

Nutritional Benefits:

• • Oats are a great source of fiber, which can help with digestion and keep you feeling full longer.
  • Apples provide natural sweetness along with vitamins and antioxidants.

• Bananas add moisture and sweetness without the need for added sugar.
• Nuts add healthy fats and protein, making this bake more satisfying and nutritious.

Dietary Information:

• • No Added Sugar: Naturally sweetened with fruits.

• No Flour: Free from refined flour.
• Dairy-Free Option: Serve without Greek yogurt or use a dairy-free alternative.
• Gluten-Free Option: Ensure the rolled oats are certified gluten-free.

Craving a delicious and hearty meal? Try our Spicy Chicken Soup!

Ingredients:

– 2 chicken legs, chopped
– 30g butter
– 2 onions, chopped
– Peppers and celery, cubed
– Grated carrots
– 1 tsp salt, curry, paprika, dried garlic, suneli hops
– 100ml sweet chili sauce
– 4-5 medium-sized potatoes, cut
– 1L hot water
– Garlic and coriander, chopped

Instructions:

1. Melt butter, fry chicken until browned.
2. Add onions, peppers, celery, carrots, and spices.
3. Stir in sweet chili sauce, simmer for 10 mins.
4. Add potatoes, hot water, simmer for 15 mins.
5. Add garlic and coriander, simmer for 5 mins.

 Enjoy this flavorful soup! 

You won’t believe how tasty this bread is, and it’s ready in just 10 minutes without an oven! Anyone can make it!

Ingredients:

For the Bread:

• 4 cups of flour (480g)
• 1 glass of yogurt (220g)
• 1 glass of water (200ml)
• 1 packet of baking powder (10g)
• 1 teaspoon of salt (8g)

For the Topping:

• Melted butter (100g)
• A pinch of finely chopped parsley

Instructions:

1. In a mixing bowl, combine 4 cups of flour, 1 packet of baking powder, and 1 teaspoon of salt.
2. Add 1 glass of yogurt and 1 glass of water to the dry ingredients.
3. Mix everything well until you have a smooth dough.
4. Shape the dough into a loaf or rolls, depending on your preference.
5. Heat a non-stick pan or skillet over medium heat.
6. Once the pan is hot, place the dough in it and cover with a lid.
7. Cook for about 5 minutes on each side, or until the bread is golden brown and cooked through.
8. Remove the bread from the pan and brush it with melted butter.
9. Sprinkle finely chopped parsley on top for added flavor.
10. Enjoy your quick and delicious no-oven bread!