Place the eggs in a saucepan and cover them with cold water, ensuring they are fully submerged.

Bring the water to a boil over high heat.

Once the water is boiling, reduce the heat to low to maintain a gentle simmer.

Let the eggs simmer in the water for 15 minutes.

After 15 minutes, remove the saucepan from the heat.

Immediately transfer the eggs to a bowl of cold water using a slotted spoon or tongs.

Let the eggs sit in the cold water for a few minutes to cool down.

Once cooled, gently tap each egg on a hard surface to crack the shell, then peel the shell away under running water or in the bowl of water.

Place a small saucer on the stove over low heat and add the teaspoon of butter.

Allow the butter to melt and become hot.

Carefully break the two eggs into the saucer.

Let the eggs cook until they start to bubble and the edges begin to set.

Once the eggs are cooked to your desired consistency, remove the saucer from the heat.

Serve the shirred eggs in the saucer directly, or slip the saucer onto a small plate for serving.

Serve immediately.

Crack the eggs into a bowl and beat them moderately until light and frothy.

Add the cream to the beaten eggs, using one tablespoonful of cream for every two eggs.

Season the mixture with salt and pepper to taste.

In a hot frying pan, melt the butter until foamy.

Pour the egg mixture into the pan and let it sit for a moment until it begins to set around the edges.

Using a spatula, gently stir the eggs from the edges towards the center, allowing the uncooked eggs to flow to the bottom of the pan.

Continue stirring and folding the eggs until they are cooked to your desired consistency.

Once the eggs are cooked solid but still moist, remove them from the heat and transfer them to a hot platter immediately.

Serve the scrambled eggs at once with toast.

In a skillet, melt the butter over medium heat.

Add the thinly sliced onions and fry until they are golden brown and caramelized.

Season the onions with salt and pepper to taste.

Pour in the boiling water and let the onions simmer for a few minutes.

In a separate bowl, mix the milk with arrowroot or flour until smooth.

Stir the milk mixture into the skillet with the onions.

Add curry powder to the onion gravy, adjusting the amount according to taste preference.

Allow the mixture to simmer until thickened.

Carefully place the halved hard-boiled eggs into the curry gravy, ensuring they are coated.

Let the eggs heat through in the gravy, but do not let them boil.

Garnish the dish with boiled rice and serve hot.

In a saucepan, melt the butter over low heat.

Add the onion juice and cook until the onion begins to color.

Stir in the flour and curry powder, cooking until the mixture is smooth and fragrant.

Gradually pour in the clear stock while whisking constantly to avoid lumps.

Add the heavy cream and continue cooking for about 5 minutes, stirring constantly, until the sauce thickens.

Season the sauce with salt and pepper to taste.

Cut the hard-boiled eggs in half lengthwise and arrange them in a serving dish.

Pour the curried sauce over the eggs, ensuring they are evenly coated.

Let the dish stand on low heat for a few minutes until the eggs are thoroughly heated.

Serve the curried eggs on thin squares of toast.

Bring the milk and the split vanilla pod to a simmer in a medium-sized saucepan.

Let it simmer on low heat for about 10 minutes.

Remove the vanilla pod from the milk, scrape out the seeds, and add them back into the milk.

Set the milk aside.

Grate the zest from the lemons.

In a separate heavy-bottomed saucepan, melt the butter over medium heat.

Add the rice and stir until the grains are coated in butter and become translucent.

Add the lemon zest and 1 dl of the milk to the rice (be cautious of splattering) and stir.

Allow the rice to simmer over medium-low heat in an uncovered pan until most of the liquid is absorbed.

Gradually add the remaining milk to the rice, a little at a time, waiting until the previous addition is almost absorbed before adding more.

Stir the rice regularly.

The rice is ready when the grains are al dente and the mixture is creamy.

Stir in the sugar and crème fraîche, then let the risotto cool until lukewarm.

Divide the risotto into serving bowls and drizzle some raspberry sauce over each serving.

Cook the chopped green asparagus (or courgette) in 1/2 liter of water for 3 minutes.

Drain and reserve the cooking liquid.

In a large pot or saucepan, heat the olive oil over medium heat.

Add the finely chopped shallot and minced garlic, and sauté until translucent.

Add the Arborio rice to the pot and stir-fry for about 3 minutes.

Gradually add the reserved asparagus cooking liquid, fish stock, and dry white wine to the rice, stirring constantly over medium heat for about 15 minutes.

Add more liquid only when the previous addition has been absorbed by the rice.

After 10 minutes of cooking, stir in the cooked asparagus, diced salmon fillet, and cooked mussels.

Allow them to cook together with the rice until the seafood is heated through.

Season the risotto with salt and pepper to taste.

Soak the dried mushrooms in 3 dl of water for a few hours.

Drain and reserve the soaking liquid.

In a large pot or saucepan, heat the olive oil over medium heat.

Add the chopped white parts of the spring onions and sauté until softened.

Add the Arborio rice to the pot and cook, stirring constantly, until the grains are translucent.

Dissolve the bouillon cube in the reserved mushroom soaking liquid, adding water (and wine, if using) to make up 8 dl of liquid.

Gradually add the liquid to the rice, about 1 dl at a time, stirring constantly until absorbed.

This process takes about 15 minutes.

Quarter the chestnut mushrooms and add them to the rice along with the minced garlic, chopped basil, and soaked mushrooms.

Continue cooking, stirring occasionally, for another 15 minutes until the rice is tender but still moist.

Stir in the halved cherry tomatoes, watercress leaves, and chopped parsley.

Season the risotto with salt, pepper, and balsamic vinegar to taste.

Serve the risotto hot, topped with shaved or grated aged cheese or Parmesan cheese.

Serve any remaining cheese on the side.

Peel and finely chop the shallot and garlic.

Peel the tomatoes, remove the seeds, and dice the flesh.

Heat the olive oil in a braadpan with a non-stick coating and sauté the shallot and garlic for 1 minute.

Add the rice and stir-fry for 1 minute.

Add the diced tomatoes and stir-fry for another minute.

Pour in the vegetable broth and cook the rice for 8 minutes.

Add the peas during the last 6 minutes of cooking.

Season the risotto with salt and freshly ground pepper.

Cut the arugula into coarse pieces, mix it into the risotto, and serve immediately with the Parmesan cheese.

Finely chop the shallot.

Cut the fennel into small pieces, finely chop the green fronds, and set aside for garnish.

In a large pan, heat half of the butter and sauté the chopped shallot until translucent.

Add the rice to the pan and stir until all the grains are coated with butter and glossy.

Stir in the chopped fennel, saffron, white wine, and 3/4 of the fish broth.

Cook the rice for about 20 minutes until tender, stirring occasionally.

Add more broth if the rice becomes dry.

During the last 10 minutes of cooking, add the diced cod fillet to the risotto and let it cook until tender.

Stir in the heavy cream, remaining butter, shrimp, and half of the Parmesan cheese.

Season with salt and pepper to taste.

Sprinkle the remaining Parmesan cheese and the chopped fennel fronds over the risotto before serving.