Panasonic NN-MX21 Manual De Usuario

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Serves: 4 

Ingredients: 
600 g

fresh tortellini

6 cups

boiling water

1 onion, 

diced

1 

clove garlic, crushed

3               

rashers bacon, chopped

300 ml

cream

1 tablespoon

parmesan cheese

1 teaspoon 

chicken stock powder

2 tablespoons

chopped parsley

ground black pepper
Parmesan cheese, extra

Method: 
1. Place pasta and water in a 3-litre casserole dish. 

Cook on High for 8-10 minutes. Stand covered for 
2 minutes. Drain.

2. Place onion, garlic and bacon in a 2-litre casserole 

dish and cook on High for 5 minutes. Add cream, 
cheese, stock powder and parsley stir until 
combined.

3. Add pasta and cook on High for 2 minutes. Serve 

sprinkled with pepper and extra parmesan 
cheese.

Serves: 4 

Ingredients: 
250 g

dried fettuccine

6 cups

boiling water

2 

cloves garlic, crushed

1 cup

basil leaves

1 tablespoon

pinenuts

1

⁄

2

cup

parmesan cheese

1 cup

olive oil

Method: 
1. Place pasta and water in a 3-litre casserole dish. 

Cook on High for 14-16 minutes. Allow to stand for 5 
minutes then drain.

2. Place remaining ingredients except oil in a food 

processor. Slowly add oil in a fine stream while 
processing.

3. Stir sauce through pasta and serve.

Serves: 4 

Ingredients: 
300 g

fresh asparagus

2 tablespoons

olive oil

1

1

⁄

2

cups

aborio rice

1

clove garlic, crushed

4 cups

boiling chicken stock

2 cups

coarsely chopped cooked chicken

1

⁄

4

cup

grated fresh parmesan cheese

1

⁄

4

cup

cream

ground black pepper
extra coarsely grated parmesan cheese

Method: 
1. Place asparagus in a 2-litre dish and cook on High 

for 1 minute. Set aside. 

2. Place oil, rice and garlic in a 3-litre casserole dish, 

cover and cook on High for 1 minute. Add 2 cups 
of boiling chicken stock, cook on High for 5 
minutes. Stir twice during cooking. 

3. Add remaining chicken stock and cook on High for 

another 5 minutes. Add remaining ingredients 
including asparagus and stir into risotto. Cook 
covered on High for 2 minutes.

4. Stand for 5 minutes. Serve topped with pepper 

and extra parmesan cheese.

Serves: 4

Ingredients: 
1 tablespoon 

vegetable oil

1 

clove garlic, crushed

1 teaspoon 

ginger

1 

small carrot, finely chopped

1

stick celery, sliced

1

⁄

2

red capsicum, diced

6 to 8 

medium mushrooms, sliced

4 shallots, 

chopped

2 eggs 

black pepper

1 

small can prawns (optional)

1-2 tablespoons soy sauce
2 cups

cooked rice

Method: 
1. Place oil, garlic and ginger in large shallow dish and 

cook on HIGH for 1 to 2 minutes. Add carrot, celery 
and capsicum. Cook a further 3 minutes on HIGH.

2. Break eggs into small dish, add pepper to taste, mix 

well and cook on MEDIUM-HIGH for 1

1

⁄

2

to 2 

minutes. Slice into thin strips.

3. Add eggs plus all remaining ingredients to 

vegetable mixture. Stir well and cook on HIGH for
3 to 5 minutes to heat thoroughly. Serve.