Welcome to Kenwood KClub

Dear %%title%% %%first_name%% %%last_name%%,

Welcome to the June 2007 issue of Kenwood KClub.

Firstly, congratulations to our May 2007 KClub winner Kelsay Smith of Wheelers Hill, Victoria, you have won a Kenwood KM003 Limited Edition Chef Mixer valued at $1099.00. The KM003 is a powerful 1000W mixer in a stylish brushed metal finish. It comes complete with a 4.6L stainless steel bowl, three stainless steel mixing tools and a brushed stainless steel liquidiser attachment.

In this issue of KClub five lucky members will have the chance to win a CL429 Chockie Frothie valued at $79.95 RRP each. The CL429 Chockie Frothie is perfect for making all kinds of hot and cold frothie drinks. The only limitation is you weird and wonderful imagination. Frothie is perfect for all year round. It warms up your winter with delicious cappuccinos, lattes and hot chocolates and it cools you down in the summer with refreshing ice teas and smooth, creamy milk shakes.
Click here for more information on the current prize draw.

The feature product for June is the FP734 food processor. With a powerful 900 watt motor and a dual speed drive system, this stylish food processor comes with a wide range of accessories including multi mill, juicer, shredding and slicing discs, and much more.
Click here for more information on the current feature product.

Our feature recipe this month is "Bean and Rosemary soup with Red Pepper Puree". This moreish hearty soup is based on a traditional Italian recipe using cannellini beans. Serve it with crusty bread for a warming lunch on a cold June day.
Click here for this months feature recipe.

I hope you enjoy this issue of KClub, and stay tuned for fantastic giveaways, updates and promotional offers.

Kind Regards
Kenwood Marketing Department

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The KClub Prize Draw

Enter our June draw now for your chance to WIN one of five CL429 Frothies valued at $79.95 RRP each.

Registered KClub members simply go to the KClub members login page, login and enter the competition by 5.00pm (EST) on 31/06/2007 for your chance to win. Entry is limited to KClub Members over 18 years of age only. One entry per KClub Member per monthly draw.

Do you know someone who would like to join KClub and take advantage of this great offer?
Click Here

*Conditions apply.
Terms and conditions can be found on entry page.

Feature Product

FP734 - Food Processor

• Powerful 900 watt motor
• Dual speed drive system
• 3l capacity, dishwasher safe bowl and lid
• 1.5l capacity, dishwasher safe, high speed blender/liquidiser
• variable speeds plus pulse
• high quality stainless steel blades
• Double food tube and measuring jug
• Non-slip rubber feet
• safety locking system

Wide range of accessories:
knife blade, thick shredding / slicing disc, fine shredding / slicing disc, fine julienne disc, rasping disc, dough tool, twin geared metal whisk, centrifugal juicer, citrus juicer, mini bowl and blade, multi mill, Kenstore primary storage system, maxi blend canopy, spatula and recipe book

Feature Recipe

Bean and Rosemary soup with Red Pepper Puree

Ingredients:

For the Soup

• 1/2 cup water
• 1 large carrot
• 1 large onion
• 2 garlic cloves
• 2 tablespoons olive oil
• 3 x 300 g (1 0% oz) cans cannellini beans, rinsed and drained
• 8 sprigs of rosemary, chopped finely
• 2 litres (3% pints) chicken or vegetable stock
• salt and pepper

For the puree

• 2 red peppers, halved, de-seeded and stalks removed
• a pinch of salt

Method:

1. Chop the carrot, onion and garlic, using the knife blade. Heat the oil in a large saucepan then gently fry the vegetables until they begin to soften, about 4 minutes.
2. Add the beans, rosemary and stock and bring to the
   boil. Simmer gently for 10 minutes.
3. Meanwhile make the red pepper puree: grill the peppers skin side up until charred, then put in a plastic bag until cool. When the peppers are cool enough to handle, peel them and put in the bowl with the knife blade, or in the liquidiser Add a pinch of salt and 2 tablespoons of water to the peppers and puree. Check the seasoning and reserve.
4. Spoon out half the soup from the pan, allow to cool slightly and process until smooth. Return it to the remaining soup In the pan and reheat, stirring. Taste to check the seasoning. Serve the soup with the red pepper puree swirled on top.

Preparation Time: 5 min

Cooking Time: 15 minutes

Serves: 6

Freezing: Not recommended