Put the flour with 2 teaspoons of salt in a bowl and add the cold butter in small pieces.

Rub everything crumbly with your fingers and add 2-3 tablespoons of cold water. Quickly shape the dough into a smooth ball and place well in an airtight bowl in the refrigerator for 30 minutes.

Preheat the oven to 180 ° C.

In the meantime, peel and finely chop the onions.

Heat the oil in a pan and fry the onions until translucent.

Also cut the mushrooms into small pieces and add to the onions together with the sprigs of thyme. Fry for about 5 minutes, season with salt and pepper and remove from heat.

Add 100g of the creme fraiche to the mushrooms and stir well.

Take the dough out of the refrigerator and divide it into four equal pieces. Roll out about 1mm thick and spread the mushrooms on top. Leave a 2-3cm wide border free, which is folded over onto the mushrooms.

Brush the folded edge with some vegetable drink and bake for 45 minutes.

Coarsely chop some parsley and serve on the galette with the remaining creme fraiche.

Preheat the oven to 200 ° C.

Peel and finely chop the onion and garlic and fry in the olive oil in a deep pan.

Add the uncooked tagliatelle to the pan, pour in the red wine and season with salt.

Let the pasta simmer in the red wine with the lid closed. The cooking time will double compared to the time indicated on the package.

In the meantime, place the cherry tomatoes on a baking sheet on the top shelf in the preheated oven and grill in the oven for 10 minutes.

Roughly chop the walnuts. After 10 minutes, place on the baking sheet with the cherry tomatoes and after 3 - 4 minutes take both out of the oven.

Serve the pasta with the cherry tomatoes and sprinkle with the walnuts.

Wash the lamb's lettuce and place in a bowl.

Fillet the orange over a bowl to collect the orange juice. Set the orange wedges aside.

For the dressing, mix the orange juice with mustard, maple syrup, 2 tablespoons of olive oil, ½ teaspoon of salt and a tablespoon of water.

Add the orange wedges with the dressing to the lamb's lettuce and serve in small bowls.

Drain the chickpeas and collect the liquid. Put the chickpeas aside and use them elsewhere.

Beat the liquid with a mixer. When it starts to get stiff add the powdered sugar and continue to beat until stiff.

Now melt the chocolate in a water bath.

Carefully fold a few splashes of lemon juice and the slightly cooled chocolate into the whipped mass.

Pour the mixture into dessert bowls and refrigerate.