Category Archives: General

Hae meat – A Burns Supper Celebration

It’s Burns Night this Sunday! Every 25th January, Scots around the world meet to eat hae meat, drink, read poetry to celebrate our national poet, Robert Burns.

Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
Sae let the Lord be thankit.
‘Selkirk Grace’ by Robert Burns

 

It’s impossible to talk about Burns Night or Burns Suppers without giving that rarest of all the highland creatures, haggis a mention. Haggis, Neeps (turnips) and Tatties (potatoes) is the traditional Burns Supper fayre (washed down with tonnes of whisky too!)

Although I’m Scottish, I’m also a vegetarian so real haggis is not my *favourite*- there’s a great veggie haggis though. It’s just like Robert Burns says: some can have meat and some don’t.  Yes, I appreciate I’m lucky to have the choice:)

So folks, this Sunday- get your friends together, get a book of Burns poems and have a go at pronouncing old Scots, get some haggis, neeps and tatties.. or for you culinary adventurers why not fire up the Uuni and try a haggis pizza!? Sounds good to me. (if it’s veggie!)

And fare thee weel, my only love. 
And fare thee weel awhile! 
And I will come again, my love, 
Though it were ten thousand mile.

(From Burns’ A Red, Red Rose)

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Uuni Wins Best Product 2014 – East London Design Show

A massive thank you to the judges who voted our Uuni wood fired oven the Best Product 2014 at the East London Design Show this week!

This was our very first show and what do you know? ~We won Best Product 2014! We had a blast showing off the Uuni to the thousands of visitors in the Truman Brewery on London’s famous Brick Lane.

We hope all the new Uuni owners and giftees will have a great time using theirs:)

Uuni holds design quality right up there alongside; ease of use, efficiency and affordability for all our products and it was truly an honour to be recognised in this way. THANKS!

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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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Pumpkin Pizza – Not Your Usual Haloween Recipe

Remember remember the 5th of November! This Guy Fawkes night, your bonfire won’t be the only fire on the go. Hopefully, you’ll be sparking up your Uuni 2 as well. And if you do, make sure you try out our fiery pumpkin pizza recipe – for spicy smiley mouths all round!

Pumpkin Pizza Recipe

Classic dough
Classic sauce
1 green chilli, chopped
1 red chilli, chopped
100g pumpkin, chopped into cubes
1 small chopped red pepper
Handful of sliced mozzarella
Handful of grated cheddar

Method
Prepare your classic dough base and pizza sauce.
Spread the sauce over your pizza base, followed by your cheese.
Now you can add the rest of your toppings: pumpkin, red pepper and your chopped chilli. If you dare, add some tabasco sauce too.
Cook in your Uuni for 2-3 minutes.

 

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Classic Pizza Dough [How To Make It Perfect]

I’ve gone through many many dough recipes over the years and this is the one I currently find myself using the most. Behold, the canonical pizza dough recipe.

Check out our handy how-to videos below or keep scrolling down for the full recipe!

Makes 5 x 12″ pizzas (165g per dough ball)
or
3 x 16″ pizzas (275g per dough ball)

Pizza Dough Ingredients:

 

  • 500g ( 4 cups) Type ’00’ flour  or strong white
  • 300g (300 ml / 10.5 oz / 1⅓ cups) water
  • 20g (1 tbsp) olive oil
  • 10g (2 tsp) salt
  • 7g dry yeast (or 20g fresh yeast)

Method:

  1. Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature
  2. Whisk in the yeast and then oil
  3. In a separate bowl, sift the flour with salt
  4. Mixing by hand: Pour water on top of the flour and begin mixing with a wooden spoon. Once the dough is starting to form, continue mixing with your hands. Turn the dough onto a slightly floured surface and knead using both hands. Continue kneading for around 10 minutes until the dough is firm and stretchy. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
    Using a mixer: I use a Kenwood Chef. I’ll turn the machine on 2/6 and start gradually adding water. Once mixed, I’ll time 5-10 minutes on the same setting. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
  5. Once the pizza dough is proved, divide it into 165g dough balls for the perfect traditional Neapolitan pizza base that cooks in as little as 60 seconds in your Uuni wood-fired oven. Let them rise for a further 20 minutes before stretching.  (If you want to do cold proving  (which we highly recommend) use half the amount of yeast and leave to prove in a fridge for 24-48 hours before dividing into dough balls. Cold proving helps to develop a deep flavour to the dough as it allows the yeast to work with the sugars in the flour for longer. Let the dough return to room temperature before stretching and cooking.)
  6. Once proved it’s time to stretch your dough into pizzas.
    Top tips for stretching dough: Always start with a perfectly rounded dough ball as this helps to keep the shape round when stretching out. On a lightly floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the centre, push the dough outward while spreading your fingers, making the disk larger. Pick up the pizza dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle.

Let us know what you think of this recipe in the comments. There are plenty of different variations to a pizza recipe and we’d love to hear your take on it!

 

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Uuni Shipping – General Guide for US&UK

UPDATE: This post reflects Uuni shipping as of Summer 2014. The Current model is manufactured in China. Uuni ships from local warehouses in East and West Coast USA as well as from the UK.

As Uuni 2 is now shipping, it’s a great time to give a little insight into what goes into Uuni logistics. And, to be perfectly frank, why we still find it a little difficult.

TL;DR: Uuni 2 is now shipping. Shipping is hard. We’re getting better at it. Exciting times.

1.

Uuni’s are currently made in Finland. Main benefit of this for us it that we can visit the factory easily, much more so than, say, if it was made in China. This also provides us with some logistical nightmares. Finland is a fringe country in that there isn’t dedicated freight ships heading to USA or even UK everyday. In fact most, consignments we’ve sent go via mainland Europe, Germany or Holland. It’s slow and not too cheap. Sea freight to UK costs around $12 per unit, not too bad, but for US the number is already more like $20. And as we had to fly stock in to US last time around, due to manufacturing delays, we were paying around $50 per unit for just getting them in the warehouse. For a not-cheap-to-produce product these extra costs hit the margins pretty badly.

Having to fly stock in this summer was hopefully a one time only solution and we can manage stock levels better in the future. We’ve only got 12 months behind us so we’re still learning. But learning fast!

2.

For warehouse-to-customer logistics, we use a company called Shipwire. They make it possible for a small tiny company like ours to ship to customers around the world. They take care of storage for us and as soon as someone orders an Uuni, they ship it to them pretty much automatically.

It’s great when it works but as it’s a one-size-should-fit-all solution there’s no room for customization. For example, since our main product, Uuni 2, is slightly oversized at 14x36x51cm and 10 kg when boxed, they don’t have a box big enough to ship it in. What this means is that if some orders an extra peel, it has to be sent as a separate shipment instead of just with the Uuni. This is silly as the peel is only 1 mm thick and wouldn’t really take any more space with it. This also means that when we start selling wood pellets and other products, we can’t consolidate them into one shipment making the overall cost high.

Uuni Shipping Solutions

 

In the UK, we’re about to start Uuni shipping from our tiny office. This means that 1) there’s no wait between stock arriving in the country and us being able to ship it. We can also package the Uuni’s in an external box to further protect them. This box we’re using is actually just the right size so we can include a 5 kg box of wood pellets with it as well (we’re starting selling those in the UK next week!) Or the same box can be used to ship 3 boxes of pellets instead.

This is a test we’ll run for the next couple of months and will hopefully be very good at it by the time it’s Christmas and people are buying these as Christmas presents.

I’m excited about this as it gives us another touch point between you, our customer, and us. A much more hands-on relationship where as previously it all just happened somewhere in the background.

US is a different matter. It’s a large country, da- obviously, and we don’t yet have on-the-ground operations there. Maybe in 2016 we will, if all goes well. But at this stage, we’re keeping our eyes open for a trusty partner to work with on the West Coast. Or perhaps in the middle of the country near a transport/freight hub. It’s all about being able to provide better service while keeping the business viable.

All in all, it’s been a big learning curve in getting a good handle on Uuni shipping around the world (28 countries and counting!). I did say to Darina, my wife and partner in Uuni, once that I wish I had come up with something small that fits neatly in a first class envelope. Maybe one day, but looking at our product roadmap for the next 18 months, it’s unlikely.

Yours truly,

Kristian

 

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Uuni Shipment Update [US]: Awaiting for customs clearance

UPDATE 8/8/14 06:40 BST: I’ve just had an email from the forwarder confirming that the Uuni shipment has cleared customs and is on it’s way to the warehouse and will arrive there today.

Hopefully the last bit of hurdle before the Uuni shipment arrives in the warehouse.

We’ve been waiting for receipt confirmation from the warehouse/fulfilment company since end of last week but now received this from our forwarding agents (the people who manage the shipping from manufacturing to warehouse):

“U.S. Customs put an Intensive Exam on 2 pieces, U.S. Customs has the authority to do what they need to do they have the ultimate say. Once U.S. Customs puts a customs hold on the shipment the airline doesn’t have the authority to forward the pieces from JFK to PHL until the goods are off Customs hold this is the rule. The entry is been filled with Customs, we don’t have a time frame in when we will get the goods moving, we need just to wait.”

‘2 pieces’ refers to that the cargo company (Lufthansa Cargo) had for what ever reason split the Uuni shipment at JFK before flying it to PHL.

Like I’ve said this before, we’re very sorry for all the delays we’ve experienced. Our hands have been tied pretty much since we gave green light with the manufacturers.

I’ll update our Twitter feed (@UuniHQ) and our Facebook page (https://www.facebook.com/UuniDesign) for any further news.

These checks shouldn’t take too long, after all, the Customs do have limited capacity to hold goods and since it should’ve got to the warehouse already last week, I’m hopeful that we’ll see movement before long.

Yours, Kristian

 

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Uuni 2 Shipping Update for 9th July [UK & US]

We’re rolling the Uuni 2 Shipping. Yes!

Yesterday, the very first Uuni 2’s left the manufacturers and were sent to our customers in Finland. Also, some 128 Uuni’s are on their way to the UK for arrival at the fulfilment centre early next week. We’re in now working with them to queue up the orders and make sure as soon as they arrive, they’re sent out.

And finally, a batch to the US will be loaded on an airplane next week. Air freight will only take a few days from Finland to the warehouse in Philly – as with UK, we’ll get the fulfilment company to be ready to send these out as soon as they arrive.

Not long now, we’re almost there!

–kristian

PS. We just shot an unboxing video, check it out!

 

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Unboxing Uuni 2 Outdoor Oven [Video Coverage]

We’re so happy that Uuni 2s are finally shipping (see latest update here). Here’s a quick video we made here in Finland that shows unboxing Uuni 2. Happy cooking!

Please share your experiences of using our new oven.

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