Time: 1 hour 30 minutes Serves: 8 Ingredients: For the Cake 4 eggs, separated ¾ cup (150g) caster sugar 1 cup (150g) self-raising flour, sifted 1 tsp (5g) butter, melted 2 tbsp (40ml) milk, warm 1 tsp vanilla essence (*optional) For the Filling 400ml thickened cream, whipped 250g lemon curd ½ lemon zested Method: Preheat the oven at 180°C Conventional or 160°C Fan forced. Line a 20cm round cake tin and set aside. Place the egg whites into a large mixing bowl. Using the whisk attachment, beat the egg whites on medium-high speed until glossy with stiff peaks, slowly incorporating the sugar ⅓ at a time. Add the egg yolks, one at a time, into the meringue mixture. Carefully fold in the sifted flour into the mixture until well-combined. Add the melted butter, milk and vanilla essence (*optional). Transfer the batter into the lined cake tin. Bake the cake for 30-35 minutes until the surface becomes slightly golden brown or springs back when gently touched. Leave the cake to cool on a drying rack. For the filling, whip the thickened cream until stiff peaks and place in a piping bag. Place the lemon curd in another piping bag. To assemble, using a serrated knife cut the cake into 2 even layers. Place the top layer of cake with indent on the base and pipe the cream followed by the lemon curd. Place the other disc of cake on top and pipe on the remaining cream. Using a palette knife gently spread the cream all around the cake to form a thin layer and scatter lemon zest on top.

Time: 4 hours Serves: 1 loaf Ingredients: 2½ cups (350g) wholemeal plain flour 1 cup (160g) plain flour 1 tbsp (20g) granulated sugar ½ tsp salt 1 sachet of yeast + bread improver 1½ cups (375ml) water, lukewarm Optional addition 1½ tbsp extra-virgin olive oil or canola oil Method: In a large bowl, place flours, sugar, salt, yeast and oil (*optional) and stir briefly until combined. Add lukewarm water into the bowl and stir until the dough starts to leave the sides of the bowl. Transfer the dough onto a floured warm bench or wooden board, avoiding cold surfaces. As the bread dough would be sticky and soft but firm enough for kneading. With lightly dusted or greased hands, knead the dough for 8-10 minutes until it becomes smooth and elastic. If necessary, adjust with additional water or flour. Transfer dough into a lightly greased large bowl and cover with a clean damp tea towel or cling wrap. Place the bowl in a warm dry place, and allow the dough to rise until doubled in size. The first rise would take between 60 to 90 minutes, depending on the warmth of the kitchen. After the first rise, transfer the dough onto a floured surface and knead for another 1-2 minutes. Thereafter, shape the dough into an 8" / 20cm Log. Place the bread loaf into a lined 20cm loaf tin or bake free form on a baking tray. Cover the bread dough with a clean damp tea towel and leave to rise for another 45 to 60 minutes. Towards the end of the rising time, preheat oven to 230°C Conventional / 210°C Fan-forced. Bake the bread in the oven for about 25-30 minutes or until the crust of the bread is sufficiently brown and crusty. Remove the bread from the oven and from the bread tin or tray immediately. Leave the bread to cool completely for about 60 minutes before slicing. Store bread in a plastic bag at room temperature, if desired. Expert tips The temperature of the water to be used in bread making is essential, it needs to be warm and not “scalding hot”- as this would then kill the yeast microbes. The addition of either olive oil or canola oil would help to achieve a softer and chewier crumb structure. You may also knead this bread dough in an electric standing mixer, on medium speed with a dough hook attachment for 8-10 minutes or in a bread machine programmed for “dough only”. To prevent over-browning on the crust of the bread, tent the loaf with aluminium foil after 20 minutes in the oven. Rub the crust of the bread with some butter to yield a soft and flavourful crust.

Time: 45 minutes Makes: 6 Ingredients: 1½ cup Lighthouse Wholemeal Bread & Pizza flour 1½ tsp baking powder ¼ tsp salt 3 tbsp extra virgin olive oil ½ cup lukewarm water Method: Combine the flour, baking powder and salt in a large mixing bowl and mix together. Slowly drizzle in the olive oil while mixing continuously. Add the water slowly and mix to a stiff dough; if the dough is too sticky, add 1-2 tablespoons of extra flour. Cover the bowl with a damp cloth and allow to rest for 20 minutes. Knead the dough on a lightly floured surface until smooth. Evenly divide the dough into 6 portions (approximately 75g each) and roll into balls. Flatten a ball of dough and roll out into a circle 3mm thick (or 20cm in diameter). Repeat for the remaining dough. Put a non-stick pan on low to medium heat. When the pot is hot, quickly and carefully transfer the rolled out dough on. Cook for 30 seconds on each side. Repeat until all tortillas are cooked.

Time: 2 Hours Serves: 6 Ingredients: 3 1/3 cups (500g) Lighthouse Bread & Pizza Flour 1 sachet (7g) dried yeast (We recommend using Lighthouse Yeast + Bread Improver) 2 tsp sugar 2 tsp salt 1 1/3 (330ml) lukewarm water Hand Bake Combine flour, yeast, salt and sugar in a large mixing bowl and mix well. Make a well in the centre of the flour mix and add the water. Mix with a wooden spoon until combined, then use your hands to bring together to form a dough. Turn dough out onto a floured surface and knead for 8 - 10 minutes or until dough is smooth and elastic. Shape dough into a ball and place into a clean, lightly greased bowl. Cover the bowl with cling film and leave in a warm place for 45 - 60 minutes or until doubled in size. Preheat oven to 220°C (200°C Fan Forced) Turn dough out again onto a lightly floured surface and knead lightly for 2 - 3 minutes or until smooth and elastic. Shape dough into a loaf and place into a lightly greased loaf tin or on a lined baking tray. Stand in a warm place for 30 minutes or until doubled in size. Brush loaf with the lightly beaten egg and score the top of the loaf with a sharp knife. Bake for 25 - 30 minutes or until golden brown and loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool before slicing. Bread Machine Mix the measured amounts of Lighthouse Bread & Pizza Plain Flour, sugar and salt into a bowl. Pour measured amount of lukewarm water into the bread machine tin. Sprinkle the dry mix evenly over the liquid. Spread 1 sachet of the Lighthouse Yeast + Improver Sachet evenly onto bread mix. Place the tin securely into the bread machine. Select the BASIC cycle on your bread machine, 750G or 1KG Size Loaf and press start. Once the baking cycle is complete immediately remove the tin from the machine. Remove loaf from the tin and place onto a wire rack and allow to cool before slicing. *NOTE: All appliances varies thus follow the bread machine instructions

This recipe is from Leiths How To Cook and calls only for self-raising flour as opposed to the myriad combinations out there of flour/bicarbonate of soda/baking powder and self-raising flour. Pre-heat oven to 220C. Measure out self-raising flour (225g), caster sugar (30g), salt (½ teaspoon), super-cold butter (60g) and milk (150ml). The butter should come out of the freezer so hard it can be grated (a Leiths hack that may prove a revelation). Sift flour into a large bowl and grate the butter onto a clean surface before adding it to the flour and rubbing it in very lightly with your fingertips, so that each shaving is coated. If you have hot hands, finish the process with a cold table knife. Sprinkle sugar over, turn again with the knife to distribute evenly before adding most of the milk. More knife work, the rest of the milk, and you should soon have a “scraggly” dough. Turn it onto a lightly floured work surface; shape into a flat loaf about 4cm high, but do not overwork or knead. This is important. Use a pastry cutter to get your individual scones (about nine) shaped and on to a lined baking tray. Place in the oven, wait 15-18 minutes, extract and get them onto a cooling rack. Eat.

Time: 45 minutes Serves: 8-10 Ingredients: 1½ cup self raising flour, sifted 1 cup (225g) caster sugar 160g butter, room temperature 4 eggs, lightly beaten 2 tbsp (40ml) hot water To serve Jam Whipped cream Strawberries Icing sugar Method: Preheat the oven to 200˚C (180˚C fan forced). Lightly grease and line the base of 2 x 20cm round cake tins. Using an electric mixer beat together the butter and sugar until light, pale and creamy. Add 2 tablespoons of the flour to the mix then gradually add the eggs, beating well after each addition. Using a large metal spoon, gently fold in the remaining sifted flour and water. Divide the mixture equally between the prepared tins. Bake for 20-25 minutes or until the centre of each cake springs back when lightly pressed. Allow to stand in the tins for 5 minutes before transferring to a wire rack to cool completely. Spread a layer of jam on top of one cake then place a layer of strawberries, dollop on the whipped cream in a thick layer to completely cover the strawberries. Add another layer of strawberries and then place the other cake on top. Sprinkle it with icing sugar before serving.

Learn to make fresh pasta dough from scratch using Pasta Tipo "00"! Ingredients: - 1 2/3 cups (250g) Lighthouse Pasta Tipo "00" Flour - Pinch of Salt - 1 Tbsp Olive Oil - 2 Eggs - 3 Egg Yolks Method: Combine the flour and salt in a large mixing bowl or on a clean chopping board or bench top. Make a well in the centre. Place the eggs, yolks and oil in the well and beat the eggs with a fork, gradually incorporating the flour in from the sides.. Bring together with your hands and knead to form a dough, if the mix is too dry, add water a teaspoon at a time until the dough comes together. Knead the dough until it is smooth and elastic, cover with cling film and place in the refrigerator for 2-3 hours to rest. Cut the dough into four pieces and shape as desired. Cook filled pasta or noodles in boiling, salted water for 3-5 minutes depending on thickness of pasta.

Time 2 Hours Servings 12 Ingredients 7g dried instant yeast 1 cup of milk, warmed ¼ cup caster sugar 3 cups Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour 1 tbs. oil 1 tbs. vegetable oil 1 onion, finely chopped 1 knob ginger, finely grated 1 clove garlic 400g pork mince 70ml hoisin sauce 70ml ketchup 70ml Shaoxing rice wine vinegar 2 tbs. light soy sauce 2 tsp. Chinese 5 Spice ¼ tsp. sesame oil 3 tbs. white vinegar Method Dissolve the yeast and sugar in the warmed milk to activate. Add the flour and oil to a mixer with a hook attachment and incorporate the milk. Mix until a dough forms. Continue kneading with the dough hook for 10 minutes or until a soft and elastic. Now place in a glass bowl, cover with a damp tea towel and leave in a warm place to double in size. This should take an hour. In the meantime make your pork filling, heat oil in a fry pan and cook the onions, ginger and garlic until soft. Now add the pork mince and cook until it changes colour. Mix all the remaining ingredients together in a bowl before pouring into the mince. Bring to the boil and then turn the heat down to cook for 30 minutes and then cool completely. Turn dough out onto a well-floured surface and knead lightly for 1 minute. Shape into a log and cut into 12 equal pieces. Roll each piece into a thin 12-15cm-diameter circle. Place a spoonful of filling into the centre of each dough round, bring together and pleat the edges of the dough to cover the filling. Put buns on individual pieces of baking paper rest again for 15 minutes in a warm spot. Place a steamer basket over a large pot of water. Add the vinegar to the water and now steam the buns for 15 minutes. Serve.