Panasonic NN-S215 User Manual

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Serves: 4 

Ingredients: 
1 kg

pumpkin diced

1 onion, 

diced

2 cups 

chicken stock

1 teaspoon

curry powder
pepper

Method: 
Place pumpkin and onion in a 2-litre casserole dish.
Cover and cook on High for 12 minutes. Add chicken
stock, curry powder and pepper. Cook on High for 10
minutes. Cool slightly. Purée pumpkin and liquid in
blender or food processor. Pour into individual
serving dishes and garnish with chives.

Serves: 4

Ingredients: 
200 g

fresh singapore noodles

12 (200 g)

frozen mini dim sims

4

green onions, sliced

1 litre

chicken stock

1 teaspoon

crushed garlic

1

⁄

2

teaspoon chopped 

ginger

2 tablespoons 

soy sauce

1

chicken breast, cooked and sliced

4

baby bok choy, quartered

1 cup

bean sprouts

2 tablespoons

dried onion (optional)

Method: 
Place all ingredients except bok choy and bean
sprouts in a 4 litre casserole dish and cook on High
for 14 minutes. Add bok choy and cook on High for 4
minutes. Serve in individual bowls topped with bean
sprouts and onion.

To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on Medium for 8 to
10 minutes.

Serves: 6  
Ingredients:
2

1

⁄

2

cups

green split peas

850 g

smoked ham hock

1 

medium onion, chopped

1 tablespoon

fresh thyme leaves

1

bay leaf

6 cups

chicken stock

1

⁄

2

cup

frozen peas

Method: 
Wash split peas and place in a 2-litre capacity bowl
with 1-litre of water. Cover and allow soaking for 8
hours or overnight. Remove rind from ham hock and
discard. Cut meat away from the bone and roughly
chop. Reserve bone. Drain peas and place into a 5-
litre capacity microwave safe dish. Add ham bone,
chopped ham, onion, thyme, bay leaf and chicken
stock. Cook uncovered on High for 15 minutes.
Reduce power to Medium and cook for 20 minutes.
Skim top of soup and cook on Medium for a further
60 minutes. Remove ham bone and bay leaf and stir
in frozen peas. Cook on Medium for 10 minutes.
Blend half the soup and return to the bowl, stirring
through the remaining soup. Serve hot with crusty
bread.

Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock. 
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.

Serves: 4 to 6 

Ingredients: 
800 g 

potatoes, peeled and diced

1

1

⁄

2

cups 

thinly sliced leeks

2 teaspoons 

fresh thyme
pepper

2 cups

chicken stock

150 ml

cream

Method: 
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on High for 8-10
minutes. Stir in chicken stock. Cover and cook on
High for 14 to 16 minutes. Purée soup mixture. Stir
in cream and serve hot or cold in individual bowls.