February 3 to 10, 2020: What to Cook This Week

As the month of February begins, we’ve reached our midpoint in the winter season. With no choice but to face it head on, the best solution is warm, comforting dishes. This week, we make a sumptuous cream of corn soup, get a bit spicy with cabbage and curry noodles, and gather around the fondue pot for a taste of rich coconut milk broth.

Monday: Cream of Corn Soup with Barbecue Tofu

Let yourself be swayed that summer’s arrived by cooking (frozen!) corn. The dream is definitely short-lived, but this soup will warm you up with its rich texture and barbecue-sauce-laden tofu added on top.

Tuesday: Butter Chicken, Tofu or Lamb

Fancy an Indian meal without cooking for hours? Let yourself be tempted by the RICARDO Butter Chicken Cooking Sauce. Each jar contains all the richness of butter chicken in a sweet blend of tomatoes, spices and cream. Either chicken, tofu or lamb will go perfectly with this sauce.

Wednesday: Curried Cabbage Noodles with Sautéed Beef

Put more vegetables on your plate by replacing pasta with cabbage spaghetti! Simply cut a cabbage in half and slice it into thin strips. Once coated with an aromatic mixture of curry, soy sauce and honey, you’ll be blown away by how good it tastes!

Thursday: Herbed Rice with Pan-Fried Trout

Going off the beaten track in the kitchen can simply mean adding a few spices and herbs to a dish you already know well. In this recipe, the rice takes on a whole new look when cooked in chicken broth and saffron, then given a fresh herb makeover with plenty of finely chopped parsley, cilantro and dill.

Friday: Coconut Milk Broth (for Fish and Seafood Fondue)

Fondue on a Friday? Yes please! Thanks to this broth, which can be thrown together in just a few minutes, reaching for the fondue pot on weekdays is a no-brainer. The coconut milk, lemongrass and fish sauce blend lends itself particularly well to fish and seafood.