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!

Hi there!

So I'm thinking of including a harissa paste in my christmas hamper this year-does anyone have a go to recipe? 

Cheers!
AMH

Spinach and Feta Dip:

Ingredients:

Made this afternoon as a quick (mostly!) healthy snack with some crudites.

1 clove garlic

1/2 small brown onion

Olive oil or butter for cooking above

130g baby spinach (could use English spinach)

230g creamy feta (I used Danish)

2 heaping T sour cream (I used light)


Preparation:

Chop onion and garlic sp 7 for 5 sec.

Saute onion and garlic until aromatic (100C for 2 min, sp 1). 

Wash spinach and spin dry and cook 100C 2 min sp3. Add feta (cubed) and sour cream, increase to speed 5 for 30-45 seconds.   

Serve with pita bread, grilled flat bread or cut up vegies!

Photos:
Sorry no photos as battery in the camera is charging!

Tips/Hints:
I don't like a strong garlic or onion flavour but you could def add more as most of the flavour from this came from the feta.   Drain the spinach as much as possible or the end result will be watery.

I hope this works for others!  My first attempt at converting a recipe in the TM!