All posts by Darina

Thanksgiving Dinner – Uuni is Saying Thanks!

This weekend we had our 5th annual Thanksgiving Dinner here in London. (Thanksgiving is on 27th November this year). For us, it’s a relatively new tradition, brought in by our good friend Kate who, although English, lived in Los Angeles from the age of 12.

Kate takes thanksgiving VERY seriously. Everyone brings a course or a dish and we have a collaborative ‘jamboree’ of awesome food. This year the lovely Claudia hosted.  We started with champagne.. (the Pilgrim’s favourite?;)  then goats cheese and smoked salmon blinis, moved on to turkey, mushroom, spinach and gruyere en croûte (for the veggies), honeyed carrots, pureed parsnip, roast potatoes, braised red cabbage. Dessert was pecan pie, salted caramel ice-cream. Followed by cheese, followed by Scottish tablet. All homemade, all brilliant. WOAH. Some serious eating.  It was delicious, let me tell you.

A big part of the evening is the much dreaded/ anticipated ‘thank yous’ we all do. (how you feel about them depends on how much you like public speaking.. which varies in our gang.)

I hadn’t prepared anything.. but once I got going I was ‘grateful’ for this part of the night too. It’s pretty grounding to take time and take stock of what you’re thankful of.

The evening was topped off by some stunning music from our friend Dar.  A highlight was his version of Lyle Lovett’s ‘Creeps Like Me’.

If you haven’t tried a Thanksgiving Dinner before… I can wholeheartedly recommend it. Food, Friends, Family, Music, Thanks. It’s all good. Kate has written this morning suggesting we find more reasons to have similar meals..Here’s my pick of her important days to celebrate…

May 23: World Turtle Day
August 8: Universal & International Infinity Day (the dinner party that never ends?)
August 13: International Lefthanders Day (Kristian from the team is a proud ‘leftie’.
September 19: Talk Like a Pirate Day
Ah harrr! I’m in.
Let us know what you guys get up to this Thanksgiving!

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Uuni At East London Design Show [Announcement]

Team Uuni are proud to be exhibiting at East London Design Show  4-7 December 2014 in Truman Brewery.

Come along and meet us and stock up on gorgeous gifts… the foodies, family and friends in your life deserve an awesome Uuni this year, surely?! Check out our exhibitor page here.

If you’re fast you can get a free ticket for Friday 5th December here.

 

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Apple Pudding – Woodfired [Nuts & Cinnamon]

Who doesn’t love something sweet after loads of brilliant Uuni-cooked food? This recipe shows how Apple pudding can be cooked in an Uuni when it’s cooling down.

We know you’re pros at using the Uuni in the traditional way (i.e. putting things in it!) but I bet you didn’t know that you can also use the top of the Uuni as a surface to melt butter or chocolate? Try it out with this super-easy sweet new recipe.

Apple Pudding Recipe

50g unsalted butter
100g dark brown sugar
1 large baking apple, peeled, cored and sliced into small segments.
handful almonds
handful pine nuts
Cinnamon powder if you have some in your kitchen

Method
First place your butter in a small pan or baking tray that you know will fit inside your Uuni.
Place this baking tray on top of the Uuni.The fire can still be lit but you shouldn’t add any more pellets at this stage, just allow the flame to go out.
Once the butter has melted, remove from the heat and stir in the dark brown sugar. Keep stirring until the mixture looks like a caramel sauce.
Now add the sliced apple and nuts to the mixture and put the pan into a cooling Uuni.
Keep an eye on the bubbling mixture. It should be cooking for about 5-10 minutes, or until the apple segments are submerged in the syrup and soft in texture.
Spoon into bowls and serve with ice cream, custard or yoghurt.

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Uuni Stack – What Have You Got to Prove?

Dough? Well, then you’re in luck! Today we’re really happy to announce that we have a brand to new product to add to the Uuni range: Welcome to Uuni Stack.

Uuni Stack makes dough proving organised and easy. This multi-use product is also great for cooking prep, chopping and stylish storage. (The lid even doubles up as a chopping board!)

Like the original Uuni we’ve launched the project on Kickstarter. Check out the video, read more about it and get one here.

We’d be so grateful if you decide to BACK A STACK! Thanks so much!

 

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Blackberry Bellini aka the Blackberry Bell-Uunis

Happy Social Media Week Y’all! (here’s some booze-related social media for your enjoyment. It’s the Blackberry Bellini aka the Blackberry Bell-Uunis.

It’s September – which means the kids are heading back to school, the Christmas chocolates have already hit supermarket shelves (scary!) and although we’re reluctant to say summer’s over… well, it kind of is, isn’t it? But don’t fear, it also means blackberry season is upon us. (see last week’s blackberry and halloumi recipe too!) What better way to celebrate than with blackberry and pomegranate bellinis made from wood-fired blackberries cooked in your Uuni?

The Bellini is a fab cocktail which was born in Harry’s Bar in Venice in the 1930s.  These bellinis have all the class of the Harry’s Bar originals, but not the price tag.

Blackberries are everywhere, you should be able to get your hands on some for free if you keep your eyes peeled (we got ours in our local park!) And what you save on foraging for free fruit, you can put into choosing more expensive champagne or prosecco! Result!! You can make them without the pomegranate but we love the combo of red and black and the little bursts of fruity flavour.

Blackberry Bellini Ingredients (makes 6 glasses)

 

150g blackberries

1 pomegranate

6 tsps soft light brown sugar

1bottle of champagne or prosecco

Method

1.Fill a roasting tin with blackberries and the pomegranate seeds

2.Sprinkle the light brown sugar on top.

3.Cook in your Uuni for approx 4 minutes, or until the berries start to burst.

4.Take them out and whizz them through a food processor, or alternatively use a fork or
masher to make them into a puree

5.Pour this mixture through a sieve and then spoon into champagne glasses.

6.Leave them in the fridge to cool and whenever you’re ready – simply top up with champagne or prosecco. Serve with a berry on the rim of the glass for extra fizzy pizazz.

 

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Blackberry Bites with Halloumi Cheese [Wood-fired]

This morning BBC Breakfast were alternating between today’s two top stories: 1. The Scottish Independence Referendum. 2. This year’s abundant blackberry season. Both are big news indeed. For this post we are concentrating on the second story as it’s got more predictable results. Blackberry Bites with Halloumi Cheese. What’s not to love?

We have been doing lots of experimenting with new ideas and recipes to go in the Uuni. Wood-firing gives a beautiful flavour and colour to a vast range of food. Then it struck me: what’s wrong with me? I’ve wasted so much time. Why have I never Uuni’d some halloumi!?

As we’re big fans of seasonal fayre we thought it’d be great to team said abundant zingy blackberries – with salty, melty halloumi. We were not wrong.

Blackberry Bites Ingredients

 

  • 1 pack of Halloumi cheese
  • 100g blackberries from your local bush (or shop!)
  • crackers

Method

  1. Fire up the Uuni
  2. Slice halloumi
  3. Pop halloumi and blackberries in a small baking tray.
  4. Bake in the Uuni for approximately 3-4 minutes or until cheese is blackening.
  5. This delightful duo can be served on crackers as a starter, as an hors d’oeuvre on bread or thrown on some leaves for a wonderful salad.

Serve, now:)

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How About Getting an Uuni Gift? [Special Offers]

Father’s Day, Birthdays, Weddings and More. Check out the Uuni Gift ideas!

Uuni 2 is in production in Finland now- and it’ll be a few weeks until you’ll get your very own wood-fired oven. But if you need a present very quickly, select the Uuni gift option on the Uuni 2 product page and we’ll post you a card to give (printed card UK only, digital version elsewhere).

Father’s Day gift? Please place your order by noon 12 June (BST) to make sure it’ll get there in time.

uuni gift cover

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Salted Caramel Banana Pie [Dessert Recipe]

We’ve always known that the Uuni is for way more than just cooking pizza and this week I’ve been doing a bit of experimenting with new ideas and recipes.  How about one Banana Pie? Yes indeed! That’s one of my very favourite courses 🙂

In my camping days…(less prevalent now!) We loved making baked bananas on campfires. So easy! You’d just slice the banana length ways (skin still on), stuff it with chocolate buttons, wrap it in foil and throw it into the fire. The outside skin would blacken and the inside would be a gooey lovely mess to be scooped out with a spoon. Yum. Working with the gooey banana idea and combining with another childhood favourite -banofee pie- I decided to create a (*ever so* slightly more grown up version)  Salted Caramel Banana Pie, surely something that would appeal to all ages at our garden party this weekend.

Banana Pie Recipe:

 

For the salted caramel * note: you can buy this pre-made from supermarkets for an even quicker dessert.

  • 200g(1 cup) granulated sugar
  • 90g (6 Tablespoons) salted butter, cut up into pieces
  • 120ml (1/2 cup) double cream
  • 1 teaspoon salt
  • Puff pastry, rolled thinly (approx 2mm)
  • 1-2 bananas, sliced
  • (Vanilla ice-cream to serve) *optional

Method:

For the Caramel Sauce: (*you can also buy readymade to save time)

  1. Heat granulated sugar in a saucepan over medium heat, stirring constantly with a rubber spatula.
  2. Sugar will form into clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, add the butter. (Be careful in this step because the caramel will bubble rapidly when the butter is added.)
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, drizzle in the cream. (Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.)
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt.

 

For the Base:

  1. I used pre-made puff pastry for the base. I rolled it very thinly to around 2mm.
  2. Grease a small round tin with butter and cut the pastry to fit.(my tin was 18cm in diameter.)
  3. Spread the salted caramel mixture generously onto the base but leave a 1cm border to allow the puff pastry crust to rise.
  4. Top the caramel sauce with sliced banana.
  5. Place the tin in a hot Uuni for approximately 3 minutes turning midway.
  6. Serve with cream or ice-cream. Enjoy!

Keep us posted on your Uuni dessert ideas:)

Darina x

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