Ingredients:

1 small butternut squash (peeled, seeded, and cubed)
340g pasta (penne, rigatoni, or your choice)
1 small onion (finely chopped)
3 garlic cloves (minced)
1 tbsp olive oil
120 ml heavy cream or half-and-half for a lighter option
1/4 tsp vanilla extract
30g grated Parmesan cheese (optional)
1/2 tsp nutmeg
1 tsp dried thyme (or 1 tbsp fresh thyme)
120 ml vegetable broth or water
Salt and pepper to taste
Fresh parsley (for garnish)
Crushed red pepper flakes (optional, for a bit of heat)

Method:

Roast the Butternut Squash

• Preheat your oven to 400°F (200°C).
• Place cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt, pepper, and a pinch of thyme.
• Roast for about 25-30 minutes until soft and slightly caramelised, flipping halfway through. Set aside.

Cook the Pasta

• While the squash is roasting, bring a large pot of salted water to a boil.
• Cook the pasta according to package instructions until al dente. Drain and reserve 100ml of pasta water.

Sauté Onion and Garlic

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and cook for 3-4 minutes until soft.
• Add the minced garlic and cook for another minute until fragrant.

Make the Creamy Sauce

• Add the roasted butternut squash to the skillet with the onion and garlic. Mash it slightly with a fork or potato masher to create a chunky sauce.
• Stir in the vegetable broth and bring to a simmer.
• Reduce the heat to low and stir in the cream, vanilla extract, nutmeg, and the remaining thyme.
• Simmer gently for about 5 minutes until the sauce thickens.
• If the sauce is too thick, add some reserved pasta water to loosen it up.

Combine

• Add the cooked pasta to the skillet and toss to coat in the creamy butternut squash sauce.
• Stir in the grated Parmesan cheese, if using, and season with more salt and pepper to taste.

Serve

• Garnish with fresh parsley, extra Parmesan, and a sprinkle of crushed red pepper flakes for heat, if desired.

Ingredients:

340g fettuccine or pasta of choice
360 ml heavy cream
56g unsalted butter
2 garlic cloves (minced)
50g grated Parmesan cheese
1/4 tsp vanilla extract
1/4 tsp nutmeg (optional, but enhances the vanilla flavour)
Salt and freshly ground black pepper to taste
Fresh parsley (for garnish)

Method:

Cook the Pasta

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
• Reserve 100ml of pasta water, then drain the pasta and set aside.

Make the Vanilla-Infused Alfredo Sauce

• In a large skillet or saucepan, melt the butter over medium heat.
• Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
• Pour in the heavy cream and bring it to a gentle simmer. Stir frequently to avoid scalding.
• Once the cream mixture is heated through, reduce the heat to low. Stir in the vanilla extract and nutmeg (if using), allowing the flavours to infuse for a minute or two.

Add Parmesan and Season

• Gradually stir in the grated Parmesan cheese until it melts into the sauce and thickens. This should take about 2-3 minutes.
• Season with salt and pepper to taste. If the sauce is too thick, add some of the reserved pasta water a little at a time to reach your desired consistency.

Combine Pasta and Sauce

• Add the cooked pasta to the skillet and toss to coat it in the creamy vanilla-infused Alfredo sauce.
• Let it sit for a minute to absorb some of the flavours.

Serve

• Garnish with freshly chopped parsley and extra Parmesan if desired.
• Serve immediately, enjoying the smooth, creamy richness with the delicate vanilla notes.

Ingredients:

340g linguine (or pasta of your choice)
450g large shrimp (peeled and deveined)
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves (minced)
120 ml dry white wine (optional, or substitute with broth)
1 lemon (zested and juiced)
1/4 tsp vanilla extract
120 ml heavy cream or half-and-half for a lighter option
1/4 tsp crushed red pepper flakes (optional, for a little heat)
30g grated Parmesan cheese (optional)
Salt and freshly ground black pepper to taste
Fresh parsley (chopped, for garnish)
Lemon wedges (for serving)

Method:

Cook the Linguine

• Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente.
• Reserve 100ml of pasta water, then drain the pasta and set aside.

Cook the Shrimp

• While the pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
• Season the shrimp with salt and pepper, then add them to the skillet in a single layer.
• Cook the shrimp for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Sauce

• In the same skillet, add the remaining tablespoon of olive oil and butter.
• Add the minced garlic and crushed red pepper flakes (if using) and cook for about 1 minute until fragrant.
• Pour in the white wine (or broth) and let it simmer for 2-3 minutes, allowing it to reduce slightly.
• Add the lemon zest, lemon juice, and vanilla extract, stirring to combine.

Add Cream and Combine

• Stir in the heavy cream and let the sauce simmer gently for about 2 minutes until it thickens slightly.
• Season the sauce with salt and pepper to taste.
• Add the cooked shrimp back into the skillet, tossing to coat them in the sauce.

Toss the Pasta

• Add the drained linguine to the skillet and toss everything together, making sure the pasta is well coated in the lemon-vanilla sauce.
• If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
• Stir in the Parmesan cheese if using, for an extra creamy finish.

Serve

• Garnish with freshly chopped parsley and serve with lemon wedges on the side.
• For added flavour, sprinkle a little extra lemon zest on top before serving.

Ingredients:

Cake

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour, sifted
1 vanilla pod (or 1 tbsp vanilla paste)
2 tbsp milk
A pinch of salt

For the vanilla buttercream

150g unsalted butter, softened
300g icing sugar, sifted
1 tbsp milk
1 vanilla pod (or 1 tbsp vanilla extract)

Method:

Cake

• Preheat the oven: Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line two 20cm (8-inch) round cake tins.
• Prepare the vanilla pod: Split the vanilla pod lengthwise and scrape out the seeds using the back of a knife. Set the seeds aside. You can also use vanilla bean paste for convenience.
• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy, around 3-5 minutes.
• Add the eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the vanilla seeds and milk: Mix in the vanilla seeds (or vanilla bean paste) and 2 tablespoons of milk to loosen the mixture.
• Fold in the flour: Gently fold in the sifted self-raising flour and a pinch of salt, being careful not to over-mix the batter.
• Bake the cake: Divide the cake batter evenly between the two prepared tins. Smooth the tops and bake in the preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cakes comes out clean.
• Cool the cakes: Leave the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.

For the vanilla buttercream

• Prepare the buttercream: In a large bowl, beat the softened butter until smooth. Gradually add the icing sugar and beat until light and fluffy. Add the vanilla seeds (or vanilla extract) and 1 tablespoon of milk to loosen the buttercream.
• Assemble the cake: Once the cakes are fully cooled, spread a layer of vanilla buttercream on top of one cake, then sandwich the second cake on top. Use the remaining buttercream to frost the top of the cake.

Tip
You can garnish with a sprinkle of icing sugar or some fresh berries for added flair!

Serve and enjoy!
Your Classic Vanilla Pod Cake is now ready to enjoy with friends and family. Its soft, tender crumb and rich vanilla flavour make it perfect for any occasion.

Ingredients:

For the pastry

200g plain flour
100g cold unsalted butter, cubed
50g icing sugar, sifted
1 egg yolk
1-2 tbsp cold water

For the vanilla custard

500ml whole milk
1 vanilla pod (or 1 tbsp vanilla paste)
4 egg yolks
100g caster sugar
2 tbsp cornflour
A pinch of ground nutmeg (optional, for dusting)

Method:

Prepare the pastry

• In a large bowl, rub the cold cubed butter into the flour with your fingertips until the mixture resembles breadcrumbs.
• Stir in the icing sugar, then add the egg yolk and 1 tablespoon of cold water. Mix until the dough starts to come together. If the dough is too dry, add a little more water.
• Turn the dough onto a lightly floured surface and gently knead until smooth. Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes.

Roll out the pastry

• Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4.
• Roll out the chilled pastry on a floured surface to about 3mm thick. Cut out circles slightly larger than your tartlet tins or a 12-hole muffin tin. Line each hole with the pastry, pressing it gently into the sides.
• Prick the base of the pastry cases with a fork, line with baking parchment, and fill with baking beans or uncooked rice. Blind bake the cases for 10-12 minutes, then remove the parchment and beans and bake for another 5-7 minutes until lightly golden.

Prepare the vanilla custard

• In a saucepan, heat the milk gently over medium heat. Split the vanilla pod, scrape out the seeds, and add both the seeds and the pod to the milk (or add the vanilla bean paste). Bring the milk to just below boiling point, then remove from heat and set aside to infuse for 10 minutes.
• In a bowl, whisk the egg yolks, caster sugar, and cornflour together until smooth and pale.
• Remove the vanilla pod from the infused milk, then slowly pour the warm milk into the egg mixture, whisking continuously to prevent curdling.
• Pour the mixture back into the saucepan and heat gently, stirring constantly, until the custard thickens. Remove from heat once it reaches a smooth, creamy consistency.

Fill the pastry cases

• Divide the custard among the pre-baked pastry cases, filling each one to just below the rim.
• Dust lightly with ground nutmeg if desired.

Bake the tarts

• Place the tarts in the oven and bake for 10-12 minutes until the custard is just set with a slight wobble in the centre.
• Remove the tarts from the oven and allow them to cool in the tins for a few minutes before transferring to a wire rack to cool completely.

Tip
For a touch of luxury, serve the tarts with a dollop of whipped cream or a handful of fresh berries.

Serve and enjoy!
These Vanilla Custard Tarts are best enjoyed at room temperature or slightly chilled. They make a perfect afternoon treat with a cup of tea!