Restaurant Week Review: Olive Beach

My fav girls in town and I hopped in at Olive beach on a Monday morning to have a super lazy lunch. Restaurant week is on these days and we just love the concept. INR 750 per person without taxes for a stunning menu and the chance to chit chat with Manu Chandra made it a steal deal. We were really happy to notice that vegetarians are very well taken care of. Lip smacking stuff. Here is all that we all ate 🙂 We is this- I love this picture of us. Taken my Monika’s husband N on Onam where she cooked up a storm and we all looked beautiful ❤

Swati aka Chatkhor, Monika aka Sin-a-mon and Me <3 Picture credit Monika Manchanda
Swati aka Chatkhor, Monika aka Sin-a-mon and Me

Swati and Monika have become a life line I rush to and oh I so love them ❤

So lets get back to all the lovely food.

Virgin Sangria
Virgin Sangria

This one is a workday fix. Excellent combination of grape juice, olives, apples and kiwi.

Bread platter with herb butter and olives
Bread platter with herb butter and olives

Aah the beautiful olive bread, whole wheat bread, focaccia and lavash.

Starter

Potato and Cream Cheese Chowder
Potato and Cream Cheese Chowder

This was such a hearty soup. Cooked with so much love and care. We loved it.It has sauteed bacon, scallion, carrots and sweet corn

Wild Green Filo Pie
Wild Green Filo Pie

Ohhh the traditional greens get a great packaging and super kick ass style. The red onion salad on top was like sealing the deal. Slurrppppp

Spinach, mustard, amarnath and radish leaves dauted with garlic, almonds and feta wrapped in filo and baked. Served with tomato and onion salad.

Smoked Chicken Salad
Smoked Chicken Salad

Least favorite but I am not complaining.

With apple straws, pomegranate, walnuts in a hummus yogurt dressing

Mains

Gnocchi Alla Romana
Gnocchi Alla Romana

More traditional form the Gnocchi where it is baked and finished with a sauce and veggies. Stunner

with grilled asparagus, caramelized mushrooms and artichoke.

Crusted Sea Bass
Crusted Sea Bass

I came to know that the crust was to die for and so was the fish. Since I dont eat it, I dont have much to add 🙂

Parmesan crusted baked fish with duxelle and sauce romesco.

Goat Cheese Risotto
Goat Cheese Risotto

Ohhh so creamy, ohh so perfect. I was in love with the Risotto.

with white wine soaked pearl onions, green peas and fondant potato

Bestest part now 😀 The dessert *drum roll please*

Warm Apple tart
Warm Apple tart

Ohhhh the beautiful tart with a very subtle seasoned apple with cream cheese mousse and the praline Ice cream. We were fighting for it 😀 Slurrppp

Green Apple jam, candied apples, cream cheese mousse, Praline ice cream

Brioche Almond Pudding
Brioche Almond Pudding

The warmth of the pudding and the frangipane are a marriage made in heaven. Such a delight was this one too.

Frangipane, cherry compote and vanilla gelati

Lemon Mousse
Lemon Mousse

I love lemon but daymn this was so damn tart. The lemon sable and ice cream were to die for nontheless 🙂

Warm citrus cake, vanilla sauce and lemon sable

So did you block a restaurant for this year’s Restaurant week?
Do it now. 🙂

16, Wood Street, Ashok Nagar, Bangalore, Karnataka, 560025  Wood St, Ashok Nagar, Bangalore, Karnataka 560025

Cheers,

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U: Upside Down Hazelnut Honey cake

Ooh I am so late with the posts that I dont have enough sorry smilies left. But them what have I been upto? I celebrated my 29th birthday this month, have been practicing for the dance performances, entertaining friends and family and dealing with maid’s personal crisis.

Well anyway I shall finish it for sure even if it take too long 🙂

This post is a part of Blogging Marathon. For the first week of BM#32.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need:

For the base:

4 tbsp …Melted Butter

2 tbsp… Honey

3 tbsp… Brown Sugar

1/2 cup… roasted hazelnuts [slightly crushed]

1/4 cup… roasted almond slivers

For the cake:

1.25 cup… Flour

1 tsp.. Salt

1 tsp… Baking powder

3 tbsp… Cocoa powder

1 tsp… Soda bi carb

1 cup… butter milk [Add 1 tbsp vinegar to a cup of milk and let it stand for 10 min]

1/3 cup… Butter

1 cup… Sugar

2 tggs

Few tbsp milk.

1 tbsp… vanilla

1/4 cup… finely chopped hazelnuts

Method:

  • In an 8 inch cake pan, butter the sides generously.
  • Add the melted butter and honey and spread it well.
  • Sprinkle the brown sugar and nuts on it.
  • Pre heat oven to 180C.
  • In a bowl, cream the butter and sugar.
  • Add egg one at a time.
  • Sift the dry ingredients.
  • Add them in 3 parts alternating with butter milk.
  • Fold in the crushed nuts and lay the batter carefully on the cake tin base.
  • Bake for 25-30 min or until the toothpick comes out clean from the center.
  • let it cool in the tin for 15 min.
  • Pray to the cake Gods and take it out on a serving plate and serve with love.

photo(4)

Cheers,

O: Orange Fizz Cup Cake

I hardly drink the fizzy stuff these days. However I had a bottle of an orange fizz drink in the fridge and decided to bake something with it. I make orange fizz and chocolate chip cupcakes. They are eggless and so much fun 🙂

This post is a part of Blogging Marathon. For the first week of BM#32.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need: [makes about 12]

1 cup… flour

3/4 cup… castor sugar

1 tsp… salt

3/4 cup… orange fizz drink

1/3 cup… vegetable oil

1/2 cup… Chocolate chip.

Method:

  • In a bowl, mix flour and salt with a whisk.
  • Add the sugar, oil and drink.
  • Stir in the chocolate chip.
  • Pour upto 3/4 in the cup cake liners and bake in a pre heated oven at 180C for 20 min.

photo(5)Cheers,

P: Pistachio Squares

I read a wonderful recipe on good food online. I love chocolate, I love pistachio and this one has the best of both ❤ I drew inspiration from this one and churned my own version 🙂

This post is a part of Blogging Marathon. For the first week of BM#32.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need:

150 gms plus 20 gms… Shelled pistachios

200 gms.. Dark chocolate chopped in small pieces

200 gms… room temp butter

3/4 cup… fine sugar

3 eggs

1 cup… Flour

1 tsp.. salt

1/2 cup … milk

1/2 cup… Sour cream [Add 1 tbsp vinegar or lemon to 1/2 cup cream. Let it stand for 15 min]

For the glaze:

100 gms.. Dark chocolate

1/3 cup… cream

1 tbsp.. butter

Method:

  • In a mixer or food processor, mix the chocolate and 150gms pistachios until they resemble bread crumbs.
  • Sift the flour and salt and keep aside.
  • Using a whisk, beat the eggs and sugar.
  • Mix the sour cream, flour and milk.
  • Tip in the chocolate and pistachio mix.
  • Bake in a lined rectangle tray for 20-25 min at 180C oven.
  • Make the glaze by heating the cream and pouring over chopped chocolate.
  • Add the butter.
  • To assemble the cake, pour the ganache on top and sprinkle the chopped pista generously.

pista cake

Cheers,

 

I: Idada

Aah straight from the heartland of sweet, sour, savory food. Gujarat. 🙂 I am falling in love with the cuisine. Idada is a snack that is very close to Idli batter from Southern India.

This post is a part of Blogging Marathon. For the first week of BM#32 [2nd – 7th Sep], I am going Regional.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need: {Serves about 4 people for snacks}

2 cup… Urad dal

1 cup… Tuvar dal

1 cup… Rice

a pinch of soda bi carb

4-5 green chillies

2 inch piece of ginger

Water

2-3 tbsp … oil plus more for greasing the trays

Steamer and trays

2 tbsp… Sesame seeds

Red chilly powder

Method:

  • Wash and soak the lentils and rice overnight or 8 hours atleast.
  • Grind them with chillies and ginger to a fine paste.
  • Add bi carb and salt.
  • Let this mixture stand for 4-5 hours and ferment.
  • Grease the thali in which you shall steam the Idada, fill it with about 1/3 with the mixture.
  • Sprinkle some sesame seeds and red chilly powder on top and let it cook for 12-15 min or until it is done.
  • Once cooked well, cut in shapes of your choice.
  • In a non stick pan, pour a tbsp of oil, sesame seeds and red chilly powder. Put a few pieces at a time and reduce the heat to low. The idada shall begin to form a nice crust, toss it again and serve with side of your choice. Traditionally, it is served with sesame oil.
Pic: Monika Manchanda
Pic: Monika Manchanda

Cheers,

H: Hara Panner Tikka

I try to keep a box of green chutney in the fridge. Please note that the key word here is TRY. Not that it happens all the time. Sheelu from cookcookandcook makes kick ass chutney and I had a box full in the fridge thanks to her. 🙂

Paneer Tikka is a famous Snack from Notherns India. On the days when I am low carbing, this comes to rescue. I dont go through the pain of grilling them in the oven, I do it on the shallow pan and it gives me great results.

This post is a part of Blogging Marathon. For the first week of BM#32 [2nd – 7th Sep], I am going Regional.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need:

200 gms… Panner [Diced]

5-6 tbsp…Green chutney

3-4 tbsp… Thick curd

Salt and red chilly powder

1 … capsicum [diced]

1.. onion [diced]

3-4 tbsp…. tomato puree

Kasoori methi- optional

Few tbsp oil

Method:

  • In a bowl, mix curd, chutney, salt and red chilly.
  • Add paneer to it and let it marinate for 20-30 min.
  • In a non stick pan, put a few drops of oil and then add the paneer pieces, one by one.

photo(2)

  • Let them cook and brown well on one side, flip them
  • Once they cook on all sides equally, take them out in a plate and keep aside.
  • In the same pan, add a few drops of oil and pour the puree and remaining marinade from the bowl.
  • Cook the onions and capsicum in it slightly and add the paneer.
  • Toss them around and serve warm.

photo(6)Cheers,

F: Fresh Figs Cookies

I am in love with the texture of figs. The fresh ones, the ones few days old in the fridge and even the dried version. These cookies are a hit in our offices and we so so so loved it that I make them as much as I can.

This post is a part of Blogging Marathon. For the first week of BM#32 [2nd – 7th Sep], I am going International/Fusion.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.


You shall need:

1 cup… All Purpose Flour

1/2 tsp .. baking powder

1/2 tsp.. Salt

1/2 cup… White sugar

1/3 cup… butter

1 tbsp… vanilla essence

1.. Egg

2/3 cup… Chopped fresh figs

Method:

  • Beat sugar and butter until nice and fluffy.
  • Add egg and beat.
  • Add the vanilla.
  • In a smaller bowl, whisk together flour, baking powder and salt.
  • Mix dry with the wet and work the dough till it comes together.
  • Pre heat oven at 180C.
  • Make small balls of the dough and bake for 12-15 min until nice and golden.

13 - 7

Cheers,

E: Extreme Chocolate Roll

This post is to celebrate an adorable friend, confidante and my girl friend Monika. She runs Sin-a-Mon successfully and her blog crossed 2,00,000 plus hits 🙂

This post is a part of Blogging Marathon. For the first week of BM#32 [2nd – 7th Sep], I am going International/Fusion.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

You shall need:

For the chocolate cake: [we shall use only half of the batter, you may use this to make another loaf of cake]

1 cup… All purpose Flour

1/2 cup… Brown Sugar

3 tbsp… Butter

1/3 cup… Mayonnaise

3 tbsp… cocoa powder

1 tsp… Baking powder

1 tsp… Baking soda

1 tsp.. Salt

2… Eggs

1/2 cup… Melted dark chocolate

Method:

  • Pre heat oven to 180C.
  • Sift the dry ingredients and keep aside.
  • Beat sugar and butter.
  • Add mayonnaise and eggs [one at a time]
  • beat in the dry ingredients.
  • Fold in the chocolate.
  • Keep aside until further use.

For the pink cake dots-

1/4 cup.. Flour

a pinch of baking powder

2-3 drops of red color

1/8th cup… sugar

2 tbsp… Mayonnaise

Method:

  • Mix all these together and use a few tbsp of milk to make it moist, if needed.
  • Fill in a piping bag and keep aside.

For the Roll-

  • In a tray, add butter to the sides and line with a baking sheet.
  • Make dots of the pink batter and keep in the freezer to set for atleast 10 min.
  • Pour the chocolate batter on the dots carefully.
  • Bake for 20 min or until the skewer comes out clean.
  • Let it cool for 10 min and then take it out from the pan.
  • Trim the sides.
  • Put the cake on a kitchen towel with the dots facing down.
  • Roll it gently while it is still warm.
  • Keep it rolled until it cools down further.

For the filling-

75 gms…  Cream Cheese [room temp]

150 gms… Icing sugar

50 gms… butter

75 gms…. melted dark chocolate

Method:

  • Cream cheese and butter until nice and light in color.
  • Beat in the sugar and chocolate until nice and fluffy.

To assemble:

  • Carefully open the cake and spread the filling.
  • Leave half and inch gap from the sides, and roll again.
  • Trim the edges.
  • Chill for 30 min and serve.

image(7) image(6)Cheers,

 

D: Drunken Cookies

For one the the exhibitions I made these Whiskey cookies with nutella topping. They are well appreciated 🙂

This post is a part of Blogging Marathon. For the first week of BM#32 [2nd – 7th Sep], I am going International/Fusion.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

These are double chocolate almond cookies. Yummm they were.

You shall need:

1/2 cup… Butter

1/2 cup… brown sugar

1/2 cup… White Sugar

2 large eggs

2 tsp… vanilla

2 cup… AP flour

1.5 tsp… Baking powder

1 tsp… baking soda

4 tbsp.. cocoa powder

1/4 cup… Whiskey

1/4 cup… toasted almonds

1/4 cup.. chocolate chip

Sea salt flakes to sprinkle on top

Nutella

Method:

  • Sift the dry ingredients in a bowl.
  • In a separate bowl, cream sugar and butter.
  • Add one egg at a time and beat well.
  • Mix the flour, essence and whiskey.
  • Fold in the almonds and choco chip.
  • Make small balls from the dough and keep them far enough on a tray lined with baking sheet.
  • Sprinkle sea salt on top.
  • Bake in a 180C over for 12-15 min.
  • Once baked, let them cool completely, make patterns with nutella and bake for 4-5 min more min to set the nutella.

Serve with love with ice cream and brownie like a trio 🙂

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Cheers,

C: Cola Cake Pops

Continuing the International Food theme for this week presenting to you one of the flavors of the cake pop that my small out of home business offers. By the way I call it the Lantern Kitchen 🙂

This post is a part of Blogging Marathon. For the first week of BM#32 [2nd – 7th Sep], I am going International/Fusion.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#32.

Cake pops are a rage these days and were first brought into limelight by Bakerella. In fact she has also written books on them 🙂

Cake pops are basically cake crumbled up and rolled in to a ball with little frosting and covered with candy melts or chocolate of your choice. They are fun treats for all ages.

You shall need:

For the cake-

1 cup… All purpose Flour

1/2 cup… Sugar

1 tsp… Vanilla essence

1 tsp… Baking powder

2 tbsp… Cocoa

1 tsp… Salt

1/4 cup… Butter [softened]

1/2 cup… Cola drink [I used thumbs up]

1.. Large egg

Few tbsp milk

Method:

  • Sift the dry ingredients.
  • Cream butter and sugar.
  • Add egg and mix well.
  • Add the vanilla and cola and mix well.
  • Dunk in the dry ingredients and mix well.
  • Bake in a pre heated oven at 180C for 20-25 min.
  • Let it cool for 15 min and then taker it out of the mould.

For the cake pops- [makes about 18-20]

3-4 tbsp… Frosting of your choice

lollypop sticks

measuring scale

butter sheet

250 gms…. White chocolate [Broken to small pieces]

Sprinkles and sugar decorations of your choice.

Method:

  • Crumble the cake as fine as possible.
  • Add frosting a tbsp at a time. Dont add all at once.
  • Mix it in well.
  • Add as need be. We need a consistency where when we try to make a ball out of it, it must hold the shape.
  • Remember we can always add more frosting to the crumble but can never take it back. Be very judicious.
  • Measure out about 25-28 gms of cake pop dough and roll in to a ball. This ensures uniform size.
  • Line a tray with parchment paper and put the rolled balls on it. Put it in the fridge for atleast 2 hours.
  • Temper the chocolate. Put half the white chocolate on a double boiler and melt the chocolate. It is very easy to burn or over cook the chocolate so be calm and patient.
  • Remove from heat. Add the other half and beat it like your life depends on it. Usually we must use a candy thermomoter, but since I didnt have one, this method is my best bet.
  • The chocolate, after beating for 3-4 min, might need slight heat. Put it back on the warm water [without heat]and there you have the chocolate ready to be used.
  • Take out the pops from the fridge, dip a small part of the lollypop stick in the melted chocolate and then push it into the cake ball.
  • Now carefully cover the cake ball with the chocolate. Shake it a little to remove the excess.
  • Adorn with the sprinkles of your choice.
  • Put them on a Styrofoam block so that they harden on their own.
  • These can stay upto 7-8 days in room temp and about 15 days in a fridge.

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Cheers,