Yum!  Love this thread, lots of great ideas.

We had pancakes with maple syrup for breakfast (why have I only just discovered the Salted Caramel Ice Cream recipe???), minestrone soup with bread rolls for lunch and an oven meal for dinner (broiled salmon, roasted red peppers, zucchini and red onion with roast potatoes) while I did a loaf of bread in thermie.  Finished off the evening with a chocolate custard, so no ice cream for me tonight but will have to give that one a try!

Looks delicious!  I am craving soup at the moment.  Will definitely try this one.  Just love the Moroccan flavours...

Thanks Farfallina!

Those look yummy TM_Ted!

I've got the thermie going doing the sauce from Riv Mum's cannelloni http://www.forumthermomix.com/index.php?topic=1190.0 and some steamed veg.  Didn't have any spinach so have done a modified version of the filling from the pumpkin lasagne I posted a couple of weeks ago (with ricotta) rolled up in fresh lasagne sheets.  DD1 loves cannelloni so such a great way to get extra veg into her.

JudyDawn, that fish sounds yum!  Will have to try that-have some frozen salmon fillets that are begging for something to spice them up!

Butternut Pumpkin and Hazelnut Lasagne:
8-12 serves:
Ingredients:

100g Parmesan
250g Mozzarella

For pumpkin filling
1 large onion, quartered
2 cloves garlic, peeled
2 T unsalted butter
1 large butternut pumpkin, peeled, seeded, and cut into 1cm pieces (approx 900g of cut pumpkin)
Salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
2.5 T chopped fresh sage
1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce:

EDC bechamel sauce recipe, modified
750ml milk
75g Flour
75g Butter
Bay leaf


For assembling lasagne

12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)


Adapted from  http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Hazelnut-Lasagne-105911

Preparation:

Toast hazelnuts in thermomix if not already toasted.  I haven't done this in the TMX yet so would welcome suggestions on how best to do this! I toasted mine for 20 min in the oven under the grill while the pumpkin was cooking.

Grate Parmesan sp 9 5 sec, set aside.  Grate Mozzarella sp 9 5 sec, set aside in same bowl as the Parmesan

Add white sauce ingredients to bowl, cook 11 minutes at 90C on speed 4 or until desired consistency reached.  Pour into bowl (or thermoserver), add bay leaf and stir.

Wash bowl

Chop garlic and onion sp 5 1 sec.  Saute in butter 90C, sp 1 reverse for 5 minutes.

Add pumpkin, sauté 100C, sp 1 reverse for 20 min.  MC on.

Stir in sage, hazelnuts and parsely sp 6 for 4 seconds

Preheat oven to 220C
Spray 3L dish with olive oil spray.
Spread 2/3c of white sauce over base and lay 3 lasagne sheets over this.  Top with layer of pumpkin filling, more white sauce and cheese.  Top with 3 lasagne sheets and then white sauce, filling and cheese.  Repeat once more, then top with white sauce and cheese.  Spray a piece of foil with olive oil and cover lasagne tightly.  Bake in the middle of the over for 30 minutes, remove foil and bake for further 10-15 minutes.  Remove from oven and let stand 15-20 minutes.



Photos:
Coming!

Tips/Hints:
The reviews on the website complain about how much time this takes.  The cooking/standing is an hour but I had it done in under 2 hours from ingredients un-prepared (ie pumpkin not cut up) in the fridge to on the table.  It was my first time making this but won't be the last!

Ooh yum, just bought some coconut oil so will have to try this!!  Thanks Meagan!

These are fantastic-I was actually coming back to get the recipe to make another batch and realised I hadn't said thanks for posting to Maddy!

I second (or third?) the freezing comments-they are fantastic after a quick warm up.  I made up a big batch and pull them out for lunches with some fruit. 

Didn't take a picture (but hopefully will next time)-the local bakery sells spinach and feta parcels so I cooked up some spinach with garlic, added some feta and mixed it together on sp 5 before making the dough.  Then pressed out squares of the dough, dolloped on a big spoonful of the mixture, pinched the corners up to contain it and YUMMO!  DD1 gobbled down 3 before I cut off her supply.  Oh, and they froze well too.

If there is interest I can post more detail next time I make them but I just love this recipe.  Thanks heaps Maddy!

Wow, thanks MeganL, great to hear that it works for you-we love it here too!

Thanks for the tip about straining-that is great to know as I didn't do that first time round.

Thanks again!