This is... A Favourite Recipe I'd like to Share

OK so I don't have "A", I have 4 of our favourites and most used... The thing I love about all of them is the prep time is all less than 10 minutes. We have so many favourites that I couldn't pick, a herbed chicken schniztel, Chicken & Bacon parcels, Fresh tomato and garlic spagetti, Peppered Salmon with Asian Greens... hmm

Sausage Bake
6 sausages (we like our Butcher's Italian sausages, yum)
2 cloves of garlic, finely sliced
2 rosemary sprigs
1 punnet of cherry tomatoes, halved
800g potatoes, chopped
1 loaf turkish bread, cut into bite sized pieces
1 1/2 teaspoon of paprika
Salt and pepper
Virgin olive oil

Preheat oven to 210°C.
Place sausages, garlic, potatoes and rosemary in a roasting tray, sprinkle with the paprika, salt and pepper and oil.
Cook for 20min then put in tomatoes and turkish bread and cook for a further 20 minutes.

The NY Times No Knead Bread
3 cups plain flour
1/4 teaspoon instant yeast
1/4 teaspoon salt

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

This is from the NY Times

Lemonade Scones
1 cup lemonade
1 cup cream
3 cups self-raising flour
Jam and cream to serve

Preheat oven to 210°C.
Place all ingredients in a bowl and mix until just combined.
Place on a benchtop lightly dusted with flour and shape into a rectangle about 3 cm high.
Cut out with a scone cutter and place on a baking tray and bake for 15 minutes or until the top is golden.
Serve with jam and cream.

Cinnamon Tea Cake
60g unsalted butter
145g caster sugar
1 egg
1 teaspoon vanilla extract
155g plain flour
1 teaspoon baking powder
80ml milk

topping
3 teaspoons caster sugar
ground cinnamon
10g unsalted butter

Preheat the oven to 180°C
Beat the butter and sugar with electric beaters until pale and creamy.
Add the egg and the vanilla and stir together.
Sift in the flour and baking powder, add the milk and mix until combined.
Pour into a greased and lined 20cm cake tin and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for 2 minutes before turning out onto a plate.
Mix together the sugar and cinnamon.
Dot the warm cake with butter and brush to melt.
Sprinkle the cinnamon sugar and serve warm.

Thanks for Angela for hosting AND nominating this weeks themes. I am busily collecting receipes from everyone.