De’Longhi De’Club Newsletter March 2007

Dear De'Club Member,
Welcome to the March issue of the De’Longhi De’Club, bringing you news on De’Longhi products, events and recipe ideas.

Firstly congratulations to our De'Club winners for February 2007:

1. Mrs Rebecca Dillon of Brinsmead, QLD
2. Mrs Kyllie Higgins of Buninyong, VIC
3. Mrs Wendy Novotny of Sth Plympton, SA
4. Mr Carl Barrow of Oakleigh, VIC

You have each won a fabulous De’Longhi VLT3000 fan valued at $199.00 RRP.

This month we are giving you the opportunity to win a De'Longhi coffee package including a 1385 Espresso Machine and KG100 Coffee Grinder valued at $718.00 RRP. The stylishly equipped 1385 Espresso Machine features 15 bar pump pressure for perfect coffee extraction with two separate thermostats to control both water and steam temperatures. It has a suprema crema’ handle allowing you to produce thick, creamy coffee every time and foolproof cappuccino system for perfect latte's and cappuccinos. No manual coffee machine is complete without a high quality conical grinder which is why we are including the KG100 as part of the package. The De'Longhi KG100 conical grinder has precision controlled grind settings and removable container for ease of use.
Click here for more information on the current prize draw.

The feature product for March is the AP1246GWT Upright Double Gas Oven valued at $11,999.00 RRP. This stylish state of the art cooking appliance features two 60cm Pyrolitic ovens with 8 oven functions. This cooking appliance is perfect for the gourmet cook or busy family. Its revolutionary pyrolysis function uses intense heat to turn cooking waste into fine ash which can be simply wiped away. It is also equipped with a commercially designed and built in teppanyaki plate, two independently controlled warming draws and and a 5 burner gas cooktop complete with two triple ring wok burners and one high output burner.
Click here for more information on the current feature product.

The feature recipe for this month is Pesto Traditional Recipe.
Click here for this months feature recipe.

I hope you enjoy this issue of the De’Longhi De’Club, and good luck in the prize draw!

Kind Regards
De’Longhi Marketing Department

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De’Longhi Product Feature: AP1246GWT Upright Double Gas Oven

Ovens

• 2 x 60cm Pyrolytic ovens
• 8 oven functions per oven: Light, Defrost, Fan Forced, Traditional bake, Fan Grill Bake, Grill, Fan Grill and Pyrolytic Cleaning
• Pyrolytic Cleaning: Both ovens have this feature. Only one oven at a time can be Pyro cleaned. Whilst Pyro cleaning is in operation the entire cooker should not be used
• Pyrolytic cleaning time: Can be set at any time between 2-5 hours
• Each oven is fully programmable and can be used at the same time

Warming Draws

• 2 x independently controlled warming draws
• The heat can be regulated between 30 – 120 degrees.
• Both can be used at the same time.
• Draws come complete with “moisture selector”

Cook Top

• 5 Burner gas cook top with 2 trip ring wok burners and 1 high output triple ring burner delivering 16 mj/h
• 1 dedicated Teppanyaki burner with stainless griddle and with a commercially designed burner

De’Club Prize Draw

Enter the competition in March and you could win a De'Longhi coffee pack including a 1385 Espresso Machine and KG100 Coffee Grinder. The pack is valued at $718.00 RRP (inc gst).

Enter now and you could WIN, registered De'Club members simply go to the De'Club members login page, login and enter the competition by 5.00pm (EST) on 30/03/2007 for your chance to win. Entry is limited to De'Club Members over 18 years of age only. One entry per De'Club Member per draw. Spammed entries will be voided.

The winners will be announced in our next scheduled De’Club newsletter which will be emailed out in the first week of April 2007. Winners will also be published in The Australian and on the De'Longhi website on the 5th April 2007.

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

Recipe of the Month: Pesto Traditional Recipe

Ingredients:

• 100g French Beans
• 2 Medium Sized potatoes

For the Pesto

• A bunch of fresh basil
• 2 peeled cloves of garlic
• 2 dessert spoons of grated parmesan cheese
• 1 dessert spoon of Tuscan Pecorino
• 1 dessert spoon of pine nuts
• 5 desserts spoons of extra virgin olive Oil
• coarse salt

Recommended Pasta

350g trentte, lasagne, trofie, potato gnocchi or egg tagliatelle.

Method:

1. Place all the pesto ingredients into a mixture together with a pinch of coarse salt. When the mixture is smooth and fluid pour into a wide bowel
2. Top and tail the French beans and cut in half. Peel the potatoes and cut into small pieces. Wash the vegetables wash the vegetables thoroughly and when the water comes to the boil add first the French beans, then after several minutes the potatoes and cook for a further 15 minutes
3. Cook the pasta. Drain and immediately pour into the wide bowl containing the boiled vegetables and pesto. Mix gently and serve immediately