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Recipe swap: Breakfast lettuce tacos and aloo gobi

Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are some of our readers’ fail-safe recipes from around the world to add your repertoire. Bon appétit!

Breakfast

Aimee Barnes, New York, and Ryan Pestano, Singapore
“When it comes to food, my husband and I have two entirely different agendas! As a health coach and figure competitor, I focus on fresh, whole ingredients and track my macros carefully – palatability is secondary. My husband is a total foodie and amazing cook, so taste is paramount to him! This protein-packed, super-easy breakfast dish meets both of our criteria.”

Breakfast Lettuce Tacos (Serves 1-2)
Ingredients:
• 8 egg whites and 1 egg yolk, scrambled
• ½ teaspoon flax oil
• 4 tablespoons of fresh salsa (see below)
• Freshly ground pepper
• 4 tablespoons cooked quinoa
• 4 butter lettuce cups

Instructions:
1 Cook eggs in flax oil with pepper over medium to low heat.
2 Place in butter lettuce cups with quinoa and top with fresh salsa to serve.

Making the fresh salsa (3 cups)
“We reuse this salsa throughout the week as a dip and a topping for chicken and fish.”

Mix two cups of fresh tomatoes (cubed with seeds removed) with half a chopped red onion, half a cup of chopped coriander, a quarter of a cup of chopped jalapeños, the juice of half a lime, two cloves of minced garlic, plus sea salt and freshly ground pepper to taste. Let stand for 30 minutes before serving.

 

Lunch


Shilpa Gadodia, India
“I run vegetarian cooking classes in Singapore, where I help students appreciate the joys of fresh and tasty vegetarian food. Here is a simple but extremely popular North Indian vegetable dish, aloo gobi, a yummy combination of potatoes and cauliflower, best served with Indian naan or roti.”

Aloo Gobi (Serves 3-4)
Ingredients:
• 3 medium potatoes, peeled and thickly sliced
• ½ small cauliflower, separated into big florets
• 1½ tablespoons of any vegetable oil
• 3 sliced red chillies
•  Salt to taste
• ¼ teaspoon turmeric powder
• 2 teaspoons coriander powder
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• 500ml vegetable oil for deep-frying vegetables
• 2-inch piece of ginger, cut into thin strips for garnish
• A handful of coriander leaves for garnish

Instructions:
1 Heat oil in frying pan, fry first the potatoes and then the cauliflower separately until golden brown, then remove from pan.
2 Heat oil and sauté red chillies. Add potato slices, cauliflower florets, salt and turmeric powder and mix well.
3 Add coriander powder, red chilli powder and garam masala powder. Mix well for two to three minutes over medium heat.
4 Garnish with ginger strips and coriander and serve hot with any Indian bread.

 

If you have a fail-safe recipe you’d like to submit for our next issue, please send an email titled “Great Recipe Swap” to Beate at contribute@expatliving.sg with your recipe, a photo of yourself and a few words about your dish. If we publish your recipe, you’ll win a great cookbook for yourself!

 

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This story first appeared in Expat Living’s June 2015 issue.

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