Welcome to Kenwood KClub

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

Welcome to the July 2007 issue of Kenwood KClub.

Firstly, congratulations to our five lucky KClub winners for June 2007:

• Mrs Tracy Wedding of Jimboomba, QLD
• Mr Andy Begg of North Haven, SA
• Kamil Faltas of South Hurstville, NSW
• Mrs Anne Anderson of Nunawading, VIC
• Mr Denny Prussian of Ashby, NSW

You have each won a Kenwood CL429 Frothie,
valued at $79.95 RRP (inc. gst).

In this issue of KClub two lucky members will have the chance to win a Kenwood MPCW06 Anodised 5 piece Cookware set valued at $599.00 RRP each. This stylish range of Kenwood cookware is treated using a special process called anodization, to create a durable non stick surface. Kenwood's hard anodized range is ideal for everyone from the domestic goddess to the novice cook. Performance is matched by style and the contemporary designed pans, with elegantly formed ergonomic handles are the perfect accompaniment to the modern kitchen.
Click here for more information on the current prize draw.

In celebration of the television campaign, Kenwood is offering KClub members a special price on the CL429 Chockie Frothie. The CL429 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, latte's and hot chocolates and it cools you down in the summer with refreshing ice teas and smooth, creamy milk shakes. The CL429 normally retails for $79.95 but for this month Kenwood is offering a super discounted price of $49.95 for KClub members only.
Click here for more information on the CL429 Frothie KClub promotion.

Our feature recipe this month is "Baklava With Rosewater Syrup". Using shop-bought filo pastry and your Kenwood processor this fragrant Middle Eastern dessert can be made in minutes. Home-made baklava is very different from most of the too-sweet shop-bought versions.
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 July draw now for your chance to WIN one of two Kenwood MPCW06 Anodised 5 piece Cookware set valued at $599.00 RRP each.

Registered KClub members simply go to the KClub members login page, login and enter the competition by 5.00pm (EST) on 31/07/2007 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.

CL429 Frothie KClub Promotion

In celebration of the television campaign, Kenwood is offering KClub members a special price on the CL429 Chockie Frothie.

CL429 Frothie
KClub Special Offer
Price $49.95

To purchase the CL429 Frothie at the KClub special price of $49.95 simply go to the Kenwood website click on the "Shop" link on the main navigation and the shop window will open.

To take advantage of our KClub discount offer purchase the CL429 through the online shop and on the checkout page enter the following coupon code "KClubFrothieJuly2007", on the final payment page you will see your coupon discount for $30 off the RRP of the CL429 Frothie.

Note: This offer is available only through the Kenwood online shop for July 2007.

Feature Recipe

Baklava With Rosewater Syrup

Ingredients:

For the syrup:

• 450 g Granulated Sugar
• 300 ml Water
• 2 Tablespoons Rosewater Syrup

For the baklava:

• 350 g Pistachio Nuts
• 150 g Icing Sugar
• 1 Tablespoons Ground Cardamom
• 150 g Unsalted Butter, Melted
• 18 Sheets of Filo Pastry
• Icing Sugar, to dust

Method:

1. Preheat the oven to 170° Celsius. Heat the granulated sugar with the water until boiling. Simmer for 10 minutes and then stir In the rosewater and leave to cool.
2. Fit the knife blade to the bowl and chop the pistachios to the texture of fine breadcrumbs. Add the icing sugar and cardamom and pulse to mix.
3. Brush a baking sheet with a little melted butter. Layer 6 sheets of filo pastry on top, brushing melted butter between each. Spread over half the nut mixture then cover with 6 more sheets of pastry, again brushing each one with melted butter.
4. Top the pastry with the remaining nut mixture, then finish with 6 more buttered filo layers. Cut the layers diagonally into strips and then again the other way to make diamond-shaped pieces. Bake for 20 minutes.
5. When the baklava is cooked leave it to cool slightly in the tray, then remove to a plate with a palette knife. Drizzle over the rosewater syrup and serve dusted with icing sugar.

Cook's note: Baklava will keep for a week in an airtight container.

Preparation Time: 15 min

Cooking Time: 20 minutes

Serves: Makes about 16 pieces

Freezing: Not recommended