KClub November 2007

Welcome to Kenwood KClub

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

Welcome to the November 2007 issue of Kenwood KClub.

Firstly, congratulations to our three lucky KClub winners for October 2007:

• Mrs Jane Gardam of Devonport, TAS
• Ms Phoebe Parratt of Goldcoast, QLD
• Ms Susan Wombwell of Warrnambool, VIC

You have each won a
Kenwood KM75 Junior Chef
valued at $199.00 RRP (inc. gst) each.

In this issue of the Kenwood KClub, we are offering members the chance to win one of three KM270 Patissiers valued at $329 (incl. gst) each !.
Click here for more information on the current prize draw.

The feature product for November is the IH120 Induction Hob. Flameless induction cooking has an edge over conventional gas flame and electric cookers as it provides rapid heating, greater heat consistency, plus the same or greater degree of controllability as gas. Water in a pot begins to boil in only a few seconds, and then upon turning down immediately changes to simmering.

Induction cookers are safer to use than conventional hobs because there are no open flames and the "element" itself reaches only the temperature of the cooking vessel; only the pan becomes hot. Induction cookers are also easier to clean because the cooking surface is flat and smooth also food cannot burn onto the cooking surface as it does not get hot.
Click here for more information on the current feature product.

Our feature recipe this month is Citrus Meringue Pie.
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

Kenwood Online Accessories Shop

Kenwood Online
Accessories Shop

Enjoy the ease of
online shopping?

You can now buy
Kenwood accessories online

Use our online accessories shop and have the genuine Kenwood accessories you require delivered direct to your door.

The KClub Prize Draw

Enter our November draw now for your chance to WIN one of three KM270 Patissier Mixers valued @ $329.00 (incl. gst) each.

Registered KClub members simply go to the KClub members login page, login and enter the competition by 5.00pm (EST) on 30/11/2007 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

IH120 - Induction Hob

• 120 watt to 1800 watt power range
• Durable vitro ceramic glass plate
• 8 power levels, 80 - 240ºc
• Functional digital control
• 120 min integrated timer
• Suitable for pan bases, 12cm - 25cm
• Safety includes, pan detection, boil dry protection and auto shut off
• Extremely energy efficient compared to gas and electric cooking

Feature Recipes

Citrus Meringue Pie

Ingredients:

• 1 quantity rich flan pastry
• 1 lemon, halved
• 2 oranges, halved
• 2 limes, halved
• 65g (2Y2oz) cornflour
• 50g (20z) caster sugar
• 3 egg yolks

For The Meringue:

• 3 egg whites
• 150g (5oz) caster sugar
• grated lime zest, to decorate

Method:

1. Rollout the pastry and use to line a 23cm (9 inch) fluted flan ring or loose-bottomed flan tin. Prick the base with a fork and chill for 30 minutes. Preheat the oven to 190°C/375°F/Gas 5.

2. Line the pastry case with greaseproof paper and baking beans and bake blind for 20 minutes, removing the paper and beans after 15 minutes.
3. Meanwhile grate the zest from 1 lemon and 1 orange and set aside. Halve the citrus fruits and using the Citrus Juicer, squeeze the juice. Pour into a jug and make up to 450ml (3/4 pint) with cold water.
4. Mix the cornflour to a smooth paste with 120ml (4fl oz) cold water.
5. Place the citrus juice mixture in a saucepan with the lemon and orange zest and sugar and bring to the boil. Stir in the cornflour mixture and cook, stirring until thickened. Beat in the egg yolks and pour into the pastry case.
6. To make the meringue, place the egg whites in the Kenwood Bowl and using the Whisk, whisk the egg whites until stiff but not dry. Gradually whisk in the caster sugar until very stiff.
7. Using a piping bag fitted with a star nozzle pipe the meringue over the citrus filling, or spoon over and swirl with a knife. Bake for 5-10 minutes, or until golden. Serve warm or cold decorated with the grated lime zest.

Preparation Time: 20 min, plus cooling

Cooking Time: 30-35 minutes

Serves: 6-8

Freezing: Not recommended