Panasonic NN-C2000W User Manual

37

Serves: 6 to 8

Ingredients:
500 g

split peas

2 cups

water

500 g

ham or bacon bones

1

bay leaf

3 cups

water, extra

2

rashers bacon, rind removed

1

medium sized carrot, 
peeled and diced

1

large onion, peeled and diced

1

/

2

teaspoon

thyme

6 cups

chicken or bacon stock

Method:
Soak peas in 2 cups of water for at least 
1 hour. Drain. Place peas and 3 cups of fresh water
in a 4-litre casserole dish with bones and bay leaf.
Cook covered on HIGH for 10 minutes. Reduce
power to MEDIUM and cook for a further 
20 to 25 minutes. Remove meat from bones and set
aside. Discard bay leaf. Place bacon between 2
sheets of paper towel on a dinner plate and cook on
HIGH for 1 to 2 minutes. Crumble bacon with your
fingers. Place meat from bones, carrot and onion in
a small dish and cook on HIGH for 2 minutes. Add
vegetables, bacon, thyme and stock to split peas.
Cook on HIGH for 10 minutes. Reduce power to
MEDIUM and cook for a further 15 minutes.
Serve hot in individual bowls.

Serves: 8

Ingredients:
30 g

butter

750 g

onions, peeled and thinly sliced

2 tablespoons

flour

4 cups

beef stock

1

/

2

cup

white wine
freshly ground black pepper

1

small French stick, 
cut into 12 slices

125 g

grated Swiss cheese

Method:
Place butter in a 3-litre casserole dish. Cook on
HIGH for 1 minute. Add onions and cook on HIGH
for 6 to 8 minutes. Add flour, stir well and cook on
HIGH for 1 minute. Gradually stir in stock, wine and
black pepper. Cook on HIGH for a further 10 to 
12 minutes. Preheat oven on Grill 1. Place slices of
bread on High Rack and cook on Grill 1 for 1 to 2
minutes. Sprinkle with cheese. Cook on Grill 1 for 2
to 3 minutes or until cheese is melted and is slightly
golden. Place bread on top of soup.

Serves: 4 to 6

Ingredients:
4

rashers bacon, chopped

1

onion, diced

840 g

can crushed tomatoes

2 tablespoons

tomato paste

2 cups

chicken stock

1 teaspoon

oregano
freshly ground black pepper

Method:
In a 4 litre dish place bacon and onion. Set on HIGH
for 3 minutes. Add tomatoes, tomato paste, chicken
stock, oregano and pepper. Set on High for 8
minutes. Stir. Set on HIGH for 8 minutes. Puree.

Serves: 4

Ingredients:
1 tablespoon

butter

250 g

mushrooms, sliced

1 tablespoon

flour

2 cups

chicken stock

1

/

4

cup

white wine

1 teaspoon

mustard

1

/

2

cup

cream

Method:
Place butter and mushrooms in a 2-litre casserole
dish. Cover and cook on HIGH for 5 minutes. Add
flour, stock, wine, mustard and cream to mushrooms
and mix well. Cover and cook on HIGH for 6 to 
8 minutes, stirring halfway through cooking.
This soup can be puréed if preferred.

Serves: 4 to 6

Ingredients:
4 tablespoons

butter

12

slices bread, crusts removed

1 teaspoon

mixed herbs (optional)

Method:
Melt butter on HIGH for 1 minute. Preheat oven on
Grill 1. Cut bread into 1 cm cubes. Combine melted
butter and herbs, pour over bread cubes. Mix well
and place on a baking tray. Place on High Rack.
Cook on Grill 1 for 3 to 4 minutes, turning halfway
through cooking.