من الاثنين إلى الجمعة: 8:00 صباحًا - 9:00 مساءً
من الاثنين إلى الجمعة: 8:00 صباحًا - 9:00 مساءً
Golden Dawn Pancakes Per Person Ingredients: 80 g all-purpose flour 1 teaspoon baking powder 1 tablespoon sugar A pinch of salt 120 ml milk 1 egg 1 tablespoon butter, melted (10 g) 25 g fresh blueberries 2 fresh figs, sliced 15 g macadamia nuts, roughly chopped 4–5 physalis (golden berries), halved 1 tablespoon Nutella (20 g) Optional: a drizzle of honey or maple syrup Instructions: In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add milk, egg, and melted butter, then whisk until smooth and creamy. Heat a non-stick pan and pour ¼ cup of batter for each pancake. Cook over medium heat until bubbles form, flip, and cook until golden. Stack the pancakes and spread Nutella between each layer for a rich, velvety texture. Top with blueberries, sliced figs, macadamia nuts, and physalis. Drizzle a touch of honey or maple syrup, and serve warm for a truly heavenly morning indulgence. Approximate Nutritional Table (per person) Nutrient Approx. Amount Calories 550 kcal Protein 14 g Fat 29 g Carbohydrates 58 g Fiber 6 g Sugars 30 g Sodium 240 mg
Alpen Sunrise Muesli Bowl Per Person Ingredients: 60 g Alpen Original Muesli 150 ml cold milk or almond milk 1 tablespoon honey (10 g) 40 g fresh apple, grated 20 g banana, sliced 10 g chopped almonds 10 g raisins or dried cranberries 50 g low-fat yogurt A pinch of cinnamon Optional: fresh berries or chia seeds for garnish Instructions: Add Alpen Muesli to a bowl and pour over the milk. Let it soak for about 10–15 minutes, or refrigerate overnight for a soft and creamy texture. Stir in grated apple, banana, nuts, and raisins. Top with yogurt, drizzle with honey, and dust lightly with cinnamon. Garnish with fresh berries or chia seeds for an extra boost of color and energy. Enjoy your perfectly balanced breakfast — wholesome, refreshing, and packed with Alpen’s natural goodness. Approximate Nutritional Table (per person) Nutrient Approx. Amount Calories 370 kcal Protein 13 g Fat 11 g Carbohydrates 52 g Fiber 7 g Sugars 20 g Sodium 110 mg
Signature White Urad Dal Curry Per Person Ingredients: 80 g white urad dal, soaked 2–3 hours 1 teaspoon vegetable oil (5 ml) 1/2 teaspoon cumin seeds 1 small onion (30 g), finely chopped 1 clove garlic, minced 1/2 teaspoon ginger paste 50 g tomato, finely chopped 1/4 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon garam masala 200 ml water or vegetable stock 5 g fresh cilantro, chopped Salt to taste 1 teaspoon lemon juice Instructions: Drain the soaked white urad dal and cook in 200 ml water until soft (about 20–25 minutes), or use a pressure cooker for 2–3 whistles. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add onion, garlic, and ginger and sauté until golden brown. Add tomato and cook 2–3 minutes until soft. Stir in turmeric, coriander, and garam masala. Add the cooked dal to the pan, mix well, and simmer for 5–7 minutes. Adjust consistency with a little water if needed. Garnish with fresh cilantro and drizzle lemon juice before serving. Serve hot with rice or flatbread. Approximate Nutritional Table (per person) Nutrient Approx. Amount Calories 310 kcal Protein 17 g Fat 6 g Carbohydrates 44 g Fiber 11 g Sugars 4 g Sodium 280 mg
Signature Barilla Pasta alla Mediterranea with Wild Mushrooms Per Person Ingredients: 100 g Barilla Spaghetti 1 tablespoon extra virgin olive oil (15 ml) 50 g cherry tomatoes, halved 30 g red bell pepper, thinly sliced 30 g zucchini, thinly sliced 50 g wild mushrooms, cleaned and sliced 1 clove garlic, minced 20 g grated Parmesan cheese 5 g fresh basil, chopped Salt and pepper to taste Instructions: Cook the Barilla spaghetti in salted water according to package instructions until al dente. While the pasta cooks, heat the olive oil in a pan over medium heat. Sauté the garlic until golden, then add the bell pepper, zucchini, and wild mushrooms. Cook for 3–4 minutes until vegetables are tender. Add the cherry tomatoes and cook for 2 minutes more. Season with salt and pepper to taste. Drain the pasta and add it directly from the pot into the pan with the vegetables. Use a ladle of the pasta cooking water to help bind the sauce and coat the spaghetti evenly. Serve hot, topped with grated Parmesan and fresh basil. Approximate Nutritional Table (per person) Nutrient Approx. Amount Calories 445 kcal Protein 15 g Fat 15 g Carbohydrates 61 g Fiber 6 g Sugars 6 g Sodium 250 mg
