Thank you all for participating in the Lékué Luki lemon squeezer contest. As promised I am writing to announce the results of the draw….

so with no futher a do,

drum roll please …….

the WINNER is …….

DOROTHEE!!!!

 Congratulations I will contact you directly via email to organise the shipping details.

For those of you who would like to purchase a Luki but cannot find them in your home town, just leave me a comment and I will research where  / how you can buy one.

I hope you are all enjoying the summer and have been busy in the kitchen. I will be posting some new delicious recipes shortly!

Lékué Lemon Squeezer

What is it ? It’s your solution to 1/2 a lemon!!!

The new designer lemon squeezer by Lékué :

• Cut a lemon in 1/2
• Put inside the  squeezer
• Squeeze the exact quantity of juice you need
• No pips, no splashes
• Store in the fridge
• Quick & easy to use
• Made of 100% platinum silicone and very hygenic
• Dishwasher safe

WIN your very own Lékué LEMON SQUEEZER

ENTER the contest with THREE easy steps:

1. Go to the Lékué website by clicking HERE
2. Choose your favorite Lékué product
3. Leave a comment on this SWEET PEA post:  stating what your favorite Lékué product is & your email address.  ie) “My favourite Lékué product is the cooking mesh!!”

You are now entered in the free draw!

Click on link below for free draw & LEMON CAKE recipe!

Contest details:

• Contest is open from June 12 to July 12, 2009
• Prize :  2 Lékué Lemon Squeezers (1 box), kindly donated by Lékué
• Winners name will be drawn at random & announced the 3rd week of July!
• Squeezer will be shipped internationally at no cost to the winner, by regular post, upon receipt of the winners delivery address.

The story behind this post….

My wedding list was at a lovely kitchen shop in the old town of Geneva. This is one of those shops that you go into with the intention of just having a look and come out hours later with a variety of wonderful packages. It was here that I found the Lékué Lemon Squeezer – which I have since nick named ‘the LUKI‘ after Luki Hubert, it’s designer !

I bought a Luki for my brother, gave them as favours at a dinner party, recommended them to my work colleagues – and always the same reaction…. “Where has this been all my life!!!” It is the best solution to 1/2 a lemon.

So I contacted Lékué (the Spanish companybased in Barcelona who makes these lemon squeezers) to rave about their Luki. I think more consumers should provide feedback to companies, especially when the product it this fabulous. Not only is the product wonderful, but so are the people working at Lékué – the vibe was always friendly, accommodating & very knowledgeable.

Here are the answers to the questions I asked them, to give you the INSIDE SCOOP on Lékué and the Luki!!!

Who invented the company Lékué?

• José María Lorente founded the company in 1979, he was a great inventor and manager.

What does the name Lékué mean?

• Lékué is a Basque name that means “place.” It was the founder wife’s name (José María Lorente).

Who is Luki Huber?

• Swiss-Born Luki Huber is an internationally recognized designer, who was trained at the Lucerne Schools of Art & Design (Switzerland) and the Escola Massana in Barcelona (Spain). In 1994 he moved to Spain and in 1999 he created his own design studio. Luki has collaborated on a regular basis with world famous companies and restaurants such as elBulli, experimenting & reinventing the rigors of cuisine – creating an original way to enjoy cooking.

Why did Lékué decide to work with Luki Huber?

• Functionality, quality, innovation and avant-garde design constitute the basis of Lékué’s philosophy. Lékué believes that it is indispensable to have a close relationship with the design world & it’s designers, because this is the origin and condition of the constant innovation of our products .
• Our collaboration with Luki Hubert was born to join functional and innovative designs with new products, always focused on improving, facilitating or reinventing well-known objects or processes for both the professional and home/ kitchen, through the use of 100% Platinum Silicone.

Was the lemon press the 1st project you did with Luki Huber?

• Yes, it was the first product designed by Luki Huber and we have had a very successful collaboration since then. The great success of this product is due to its characteristics and original design. The luki lemon press has won two international and prestigious awards: the “Good Design Award” (Japan, Oct 2007) and “Design and Technological Innovation Award” (Madridfusión, Jan 2007).

What inspired the design of the lemon press?

• The challenge was to reinvent different kitchen tools & processes, where platinum silicone had a real benefit.

How long did it take to develop the lemon press?

• It took almost 2 years to launch the product, but we still continue enlarging the products range since then.

Where is the lemon press made in Spain?

• Yes, it is.

Why is it made in green?

• Green is easily related to citrus fruits

How many lemon press are made each year?

• This product is quite new as you know, so we do not have figures from such a long time. Last year 200.000 units were placed in the market.

Over the years, will the acidity of the lemon juice deteriorate the silicone?

• No, it will not. Platinum silicone is a very resistant material, so the acidity doesn’t deteriorate it. Besides, silicone can be reused as many times as needed, it is very hygienic and dishwasher safe. Be careful with the use of knife when cutting and also when cooking in direct contact with fire (burners, etc.).

Will you make a Luki squeezer for other citrus fruits (cítricos) eg: oranges?

• We discarded that idea since at least 3 oranges are required for a single juice and there are other better solutions for this purpose in the market. It would not be a real improvement of the existing orange juice making products. At Lékué, being innovative is one of the aims when developing products.

As this is a cooking blog, my Lékué Luki post would not be complete without a recipe - and one using the LUKI!!!

LEMON CAKE RECIPE – ERIKA ALLLISTON Blog

Lemon cake

LEMON CAKE

• 110 gr unsalted butter
• 110g white sugar
• 1/2 vanilla bean*
• 2 medium eggs
• 110gr white all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• finely grated ring of 1/2 a lemon

*Take 1/2 a vanilla bean pod, slice it lengthwise & remove the inside by scrapping with a teaspoon

For the lemon / sugar syrup:

• juice of 2 lemons (here’s where the LUKI comes in handy)
• 50gr icing sugar

1. Pre heat the oven to 180°C / 350°F
2. Line a small loaf tin with baking paper – this is important for absorbing the  syrup!
3. Bring the butter to room temperature
4. Beat the butter until light in colour
5. Add sugar & cream until light and fluffy
6. Add vanilla & mix to combine
7. Add the two eggs and beat well
8. In a separate bowl, combine flour, baking powder & salt
9. Slowly add the flour mixture to the butter/egg mixture.
10. Finally add the grated lemon ring, mix untill combined.
11. Pour batter into lined loaf tin.
12. Bake for 30 mins depending on loaf tin
13. While waiting, in a small bowl combine the lemon juice and icing sugar = syrup!
14. Remove from oven. Leave cake in the loaf tin.
15. IMMEDIATELY prick the cake with a tooth pick (approx. 15 times).
16. While the cake is still warm, slowly & evenly pour the syrup over the top of the cake.
17. Leave cake to sit in the loaf tin for 10 minutes so all the syrup is absorbed.
18. Remove cake from the tin and leave to cool on a cooling rack

LA RESIDENCIA HOTEL – El Olivio

***Restaurant Recommendation***

I am physically back from my honeymoon, but I fear my heart & soul are still sitting on the sunny balcony of our room at La Residencia, a lovely hotel in Mallorca’s hillside village - Deia.

The trip from start to finish was perfect, lovely accommodation, impeccable service, breath taking views, the sea, lush hills and a little stone village. Then there was relaxing by the pool, a day at the spa, yoga classes, various day trips to local towns & cities including Palma – a general return to earth after the bussling busy weeks leading up to the wedding.

However as this is a food blog, and for those of you who have been reading along – there may be the occasional story, a trip down memory lane or a brief wander off the beaten track…. however I always find my way back to the essential – my stomach. And I tell you nothing was to prepare me for the pièce de résistance of culinary delights that was awaiting us on this island at the El Olivio RESTAURANT….

LA RESIDENCIA HOTEL

El Olivio- La Residencia Hotel, Deia (Mallorca)

You walk into the restaurant, your first impression is that of understated elegance - the room is in fact a refurbished 16th century olive press, complete with the original press subtly incorporated into the decor.

You sit down at a candle lit table – the service is personal but not overbearing. There is a fine menu to select from, one where you have difficulty choosing between dishes as everything looks delicious. I have a weakness for fish, as does my husband (it gives me a little tingle to say that word), so I chose the scallops to start followed by the turbot, and he had the prawns (shrimp) and dorade.

El Olivio’s website boasts that they take “the art of dining to yet another level: the seduction of the palate”. The cynics out there will scoff and say – yes well, where have we heard this line before??? However for once it is true. I am living proof.

All the dishes we ordered were of superb quality, presentation & taste, but out of these what really turned my head was the Scallop ravioli, stuffed with prawn quinoa, in a Noilly Prat sauce.

The first surprise comes when they place the dish on your table, and a little alarm bell goes off in your head …  ”what is this…. I ordered ravioli and this is a shell!” A large white shell in fact, one that is tightly closed with a thick rim of pastry, hiding its contents within. Before you had time to enquire, the plate is whisked away to be prepared. Upon its return, the shell had been opened to reveal a group of small plump scallops, that had been gently steamed to perfection in a light Noilly Prat (Vermouth) sauce, speckled with slivers of white truffles and spring onions.

I have never eaten anything so delicate before - that envelops your senses, then melts in your mouth. All the flavours harmoniously working together, while complimenting the tender flesh & taste of the scallops. I have not quite recovered, nor do I wish to. All I desire is to return in the very near future to eat at this little restaurant, tucked into the hills of Mallorca.

Barcelona

{BARCELONA, Summer 2007} This was my first trip, and definitely not my last. A city of nighthawks (we began dinner each night at 22h00 !!), where you quickly realise that one week will never be enough to see & do everything you want.

My lasting impression… youth, inventive architecture, vibrant colour and most of all culinary delights! Travel books are great, but I am like a beagle searching for the perfect scent, that will lead me to the undiscovered!

A helping hand is always welcomed, which I found when leafing through the July issue of ‘ELLE à table’, whose featured city of the month was none other than BARCELONA!!! With ‘ELLE’ as my bible we explored many of the suggestions, enriching our trip and taking us to areas that we might otherwise have missed. So here is my current list of favourites and others places I found en route:

FAVOURTIE FOOD PLACES

• Bubo: Caputxes 10, Metro Jaume 1 (patisserie & café beside, wonderful little cakes & macaroons)
• Cacao Sampaka: Consell de Cent 292, Metro Passeig de Gràcia (created by the brother of Ferra Adrian chef of El Bulli – try the Aztek hot chocolate (thick & not too sweet which I love) and their sugar sprinkled brioche
• Caelum: c/ De La  Palla 8, Metro Jaume 1, Liceu (Tel 93 302 69 93) (traditional monastery temptations ie turron)
• Cerveseria Catalana: Mallorca 236 (Tel 93 216 03 68) TAPAS Bar near metro Diagonal and Passeig de Gracia avenue, this is truely the BEST / don’t bother going anywhere else / packed with locals (always a good sign). Reservation needed if you don’t want to wait 1h!
• La Colmena: plaça de l’Angel 12 (Tel 93 315 13 56) PASTRIES (A favourite patisserie & bonboneria – lovely polvorones + turron)
• Demasré: Princesa 28, Metro Jaume 1 (trendy cookie boutique, handmade, sweet & savoury)
• E&A Gispert ‘Mestres Torradors 1851′: Sombrerers 23, Metro Jaume 1 (Epicerie / Delicatessen, wonderful roasted nuts – try PINE NUTS)
• Escriba: Rambla 83, Metro Catalunya (patisserie & café, historic building, wonderful pastries)
• Granja M. Viader: d’Ex Xuclà 4-6, Metro Catalunya, Liceu (Tel 93 318 34 86) (traditional creamery, wonderful petit déjuner (breakfast) ie ‘la Suis’ thick hot chocolate with fresh homemade whip CREAM, and lovely eucalyptus honey pots to buy)
• La Manual Alpargatera: Avinyo 7, Metro Liceu (Tel 93 310 01 72) (traditional, quaint espadrilles shop, colours + styles)
• Hôtel 1898: Rambla 109, Metro Catalunya (lovely with pool, view, central location)
• Patisseria Turro: Plave Sagrada Familia 3, a 2 minute walk from the church if you are needing a snack the tortilla is great
• St. Josep Market: a must see, Merto Catalunya, opens at 8h00, don’t miss the fresh juices (la pitahaya or strawberry & coconut, pineapple & kiwi)
• Tomo II: c/ Vic 2 (Tel 93 217 31 92) Wonderful ICE CREAM ‘gelateria artisanal’ – Italy you have competition! (open 13h-23h00) Try the tulip!
• La Venta: Place Dr. Andreu (Reservation needed : Tel 93 212 64 55 ) wonderful view of the city, great fish, or try the aubergine raviolis + crème catalane – little blue tram will take you up to the restaurant (last one at 20h00 !!)

NOTE: for ‘la tarde’ in Barcelona, where the shops often close at midday - sometimes until 16h00, but then are open till 20h, it is best to check their opening hours if you are unsure of your plan for the day. Also many shops are closed on Mondays, I found this out the hard way!