Here you go with the recipe:

Truffled Pasta

Serves 4

Ingredients 

Fettuccine or angel hair pasta – 8oz 

Roland foods white truffle cream – 2 tbsp

Heavy cream – 1/4 cup add more if you like it saucy

Salt per taste

Shredded Parmesan and fresh parsley for garnish

Method:

Cook the pasta as per package instructions till al dente. Strain and set aside. 

In a pan add the heavy cream and the white truffle cream. Cook on medium heat till both are well combined. Now toss the cooked pasta with the sauce and add salt. Check if the seasoning is right and garnish with shredded Parmesan and fresh parsley. Serve it with chicken meatballs and roasted broccoli. 

Badam barfi – makes 8-9 pieces

Ingredients 

2 cups blanched almond flour

2 tbsp ghee

1 cup sugar
1/2 cup water 
1/4 tsp  Taylor and Colledge almond extract 
2 tsp rose water
3/4 tsp cardamom powder

Method 

Add sugar and water to a pan. Mix it well and bring the mixture to a boil for the sugar to dissolve completely . 

When the sugar completely dissolves , add the rose water and cardamom powder,reduce the heat and add the almond flour and slowly mix until there are no lumps.

Continue to cook the barfi in  medium heat stirring continuously. Add a tbsp of ghee and continue cooking. Add the almond extract and mix well. After 5-8 minutes, the barfi will start to leave the sides and form one big mass. Add a tbsp of ghee and cook for another minute. You can test if the barfi is ready when can make a small ball with the mixture.
Transfer the barfi to a greased parchment paper. Let cool for 1-2 minutes and knead the dough. Place a parchment paper on the top and with the help of a rolling pin roll the dough to ⅛ inch thickness.
Alternatively you can also set the barfi on a greased plate pressing the dough gently to flatten it. Cut the burfi into desired shape.