Tunnbrod – Swedish flatbread in Uuni – Uuni Blog

Tunnbrod, also known as that guilty pleasure that can be picked up on your way through the Ikea checkouts, is the holy grail of flatbreads, often used for wraps and traditionally a family recipe not to be shared. Thankfully, we have the talented Rikard in the Uuni family who has adapted his own recipe for cooking with Uuni!

(Click on the images to get up close and personal with this

Soft Swedish Flatbreads – Tunnbrod

 

0.75 tbsp dried active yeast
75g butter
2dl milk
2dl water
0.75dl caster sugar
400g flour
200g rye flour
1/2 tsp salt
1 tsp caraway seeds
1 tsp fennel seeds

75g Swedish light syrup (or golden syrup)

1. Melt the butter in a saucepan. Stir in the milk and water until the mix is lukewarm – about 25C is a good temperature for the yeast I use. Then add the sugar and yeast and whisk it together. Leave for 15mins until the yeast is activated and you can see some bubbles on the surface.

2. Grind the spices in a pestle and mortar. Mix the remaining dry ingredients in a bowl and pour on the syrup. Add the yeast mix and stir it together with a wooden spoon. This requires some arm strength – stir it in the bowl for 5-10mins until everything has blended thoroughly. Leave to rise for 1hr or until doubled in size (depending on temperature, it sometimes takes 2hrs).

3. Put the dough on a floured worktop and begin kneading it whilst slowly adding more flour, about 3-4dl. Knead for 5-10mins until the dough stops sticking to your hands.

4. Cut the dough into 14 pieces. Flour the worktop under the dough balls and, using a rolling pin, roll each one into a 30cm diameter – the thinner the better. Use a brush to remove as much of the flour as possible (flour burns at a lower temperature than the dough in the oven) If you don’t have a fancy Swedish rolling pin to punch holes in your dough, use a fork and make lots of little holes across the flattened dough – this creates little pockets of air when baking and prevents the bread from rising like a pita bread.

5. Bake each Tunnbrod flatbread for 30-45 secs, turning at least twice during the bake, don’t turn it over. It should not have a colour, if it gets golden brown it will be hard.

6. Serve with plenty of butter or, if you want a real Swedish treat; with gravad lax, cream cheese and horseradish rolled up into rounds.

Big thanks to Rikard for sharing this recipe.

Smaklig måltid – that’s Swedish for Bon appétit!

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Thanksgiving tradition: Turkey, bacon, blue cheese & cranberry pizza

What’s one of the best parts about a Thanksgiving meal? The leftovers!  

Whether you’re cooking for 2 or 20, why not skip to the best part and go straight for our favourite next day dish:

 

Thanksgiving Wood-Fired Turkey, Bacon, Blue Cheese & Cranberry Pizza 

What do you need? (per pizza)
160g pizza dough
Olive oil to drizzle
Mozzarella
Blue cheese
1/2 small sprig of thyme
1 piece of turkey, cut into small pieces
Handful dried cranberries (or cranberry sauce)
1 rasher of bacon, diced

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Preheat a sizzler pan for 1 minute and then put the bacon on to cook for a further minute
3. Flour the peel and begin to stretch the dough
4. Drizzle a small amount of olive oil to lightly cover the base and begin to add the turkey, cranberries, blue cheese and mozzarella pieces, ending with the cooked bacon. (If using cranberry sauce instead of dried cranberries, add to pizza once cooked)
6. Slide pizza into your Uuni and cook until perfect, adding a sprinkle of thyme when removing.
7. Eat, relax, repeat.

Happy Thanksgiving!

 

Thanksgiving prep Thanksgiving cookingThanksgiving cooking 2Thanksgiving serving

Fantastic. Wood-fired Food. Fast. 

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Beaver Tails – Canada Thanksgiving Recipe

It was Canadian Thanksgiving yesterday and we had a lot to be thankful for! One of them is this classic Canadian fried dough treat, the Beaver Tails.

Also, did you know that Canada produces 77% of the world’s maple syrup, that they invented basketball and created Trivial Pursuit, and that it’s the first country to have built an alien landing pad? Both Superman and Wolverine were originally Canucks, and it’s home to the 2nd largest French speaking city in the world.

It’s not bad at all to be a Canadian, especially when you have the recipe for this pastry. For our non- Canadian readers, let us explain: a “beavertail” is a sweet cakey pastry dusted in cinnamon not unlike a flat donut and is a Canadian institution to be found on the ski hills. The shape is like a beaver tail owing to its name.

Beaver Tails suggestionBeaver Tails prepBeaver Tails seasoning

BEAVER TAILS


Traditionally deep fried (similar to Churros), we thought we’d give it a shot and come up with our own wood-fired version.

Perfect for using up any left over dough, there is nothing tricky about this treat and should fill even the biggest of sweet spots.

What do you need? Makes 2-3 Beaver Tails
160g pizza dough
2 tbsp melted butter
2 tbsp brown sugar
1 1/2 tsp cinnamon

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Working the dough, portion off into 2-3 pieces and shape to resemble a beaver’s tail.
3. Cook in your wood-fired oven until golden.
4. Using a basting brush, generously cover each tail with the melted butter and then sprinkle with brown sugar and cinnamon.
5. Sit back and enjoy with a Labatt Blue if you’re wanting to keep it authentic.

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National Cheese Pizza Day Celebration

Today marks the National Cheese Pizza Day and it would be rude not to celebrate!

National Cheese Pizza Day prep

What isn’t there to love about cheese? It comes in wheels so you can roll it, you can be arrested for eating certain types, it can help you sleep and be good for your teeth, it’s used to de-ice roads and it’s older than the written word!

As it is National Cheese Pizza Day, we thought it would be fitting to use a few varieties of cheese and have gone with a trio of with blue, mozzarella & cheddar.

While cheese is nice and all, we have broken the rules with some leftover mushrooms and a few shots of Bourbon. Keep scrolling to see the kitchen on fire!

National Cheese Pizza Day Recipe

 

What do you need?
160g dough
Olive oil
Cheese
Bourbon
Mushrooms
Thyme

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Grate as much cheese as you can eat and as many varieties as you can find. The more the merrier!
3. Slice the mushrooms and sauté in a pan. You can do this in your Uuni Sizzler or on the stove top.
National Cheese Pizza Day  table4. Once the mushrooms have cooked, remove the pan and add a shot (or two) of Bourbon.
5. With a quick dip of the pan, we used the gas flames to light the Bourbon. Don’t pour straight from the bottle as the whole thing could go up in flames (oops!).
National Cheese Pizza Day  cooking6. Let the flames die down and leave the mushrooms to sit in the pan.
7. Knead 160grams of dough and stretch, placing onto a floured pizza peel.
National Cheese Pizza Day seasoning7. Lightly drizzle olive oil around the pizza base, sprinkle with cheese and top with the flambéed mushrooms.
National Cheese Pizza Day mushrooms8. Cook the pizza until the crusts are golden and then serve with a sprinkling of thyme.
National Cheese Pizza Day uuni National Cheese Pizza Day  cookedNational Cheese Pizza Day serving

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Raspberry, Mascarpone & Dark Chocolate Dessert Pizza

This Dessert Pizza is one of those How to impress your guests without the effort recipes…

Dessert Pizza Ingredients

 

160g pizza dough
1 tsp sugar
1 tbsp icing sugar
1/2 tsp vanilla extract
1 tbsp melted butter
1/4 cup lemon curd*
1 cup of mascarpone cheese
Dark chocolate shavings
Fresh raspberries for sprinkling

*Try making your own lemon curd by using this easy to follow recipe.

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Stretch the dough to your preferred size, working the edges to create a crust which will form a barrier for the mascarpone.
3. Brush the melted butter over the middle of the dough and sprinkle with sugar. Cook for 30 seconds.
4. Remove base and spread lemon curd to the edges. Cook for another 30 seconds or until golden brown.
5. Set the base aside to cool slightly. Beat together mascarpone cheese, vanilla extract and icing sugar. Once cooled, spread mixture over lemon curd.
6. Place as many raspberries as you like on top of the mascarpone mixture.
7. Sprinkle dark chocolate shavings to finish.

Trying out this recipe? Don’t forget to see our other recipes and to share a photo!
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Dessert Pizza serving Dessert Pizza plate Dessert Pizza cutting

 

Blackberry Pizza With Ricotta, Pistachios & Honey

Put your Nutella and bananas away, there is a new dessert pizza in town! It’s the Blackberry Pizza With Ricotta, Pistachios & Honey.

I should probably mention that we tested this recipe at 10am on a Monday morning and not only does it kick the Monday blues,  I can confirm it also makes for an excellent breakfast pizza. (Shhh, don’t judge us!)

Blackberry Pizza sizzling
This blackberry & ricotta pizza will seriously impress your guests without having to put in the hard work..

 


Blackberry Pizza Ingredients (for 1 x 13inch pizza)

 

  • 1/2 cup of blackberries
  • Handful of pistachios
  • 1 tablespoon of honey + extra for drizzling
  • 1 cup of ricotta
  • 160g of pizza dough < Click to find our easy classic pizza dough recipe


Method

  1. Light up your Uuni wood-fired oven and pre heat for 10 to 15 minutes (keep that door closed!)
  2. While you wait for your Uuni to pre heat, grind up the pistachios in a mortar and pestle (or place them in a sandwich bag and use the back of a large spoon/rolling pin to crush).
  3. Mix 1 tablespoon of honey into the ricotta
  4. Flour your peel and prep your dough, ready for the toppings
  5. Spread the ricotta and honey mix evenly over your pizza base and top with the blackberries
  6. Slide the pizza into your Uuni wood-fired oven and close the door. Using your Uuni pizza peel, rotate every 15 to 20 seconds for an even coverage until cooked and then remove. (If you’re not cooking your pizza in 90 seconds, watch this video!)
  7. Top with crushed pistachios and a drizzle of honey

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Meet The Infamous Diablo Pizza [New Recipe]

Some like it hot. We like it extra hot! Again it’s the Diablo Pizza. Check out the new version with three types of meat.

Diablo Pizza Ingredients.

The Dough
We’ve used the Classic Uuni Dough Recipe.

The Sauce
New York style

2 x 400g tinned tomatoes (blended)
1 tsp salt
1 tsp sugar
1 finely chopped garlic clove
2 tbs olive oil
2 sprigs of basil
1 onion – quartered.

Throw it all into a pan, simmer for 45mins then remove the onion and basil.

The Toppings
As the name suggests, you will need to use 3 different types of (preferably hot) meat, the choice is up to you!

  • 3 types of meat
    – We’ve used spicy meat balls, pepperoni and parma ham.
  • Mozzarella – light sprinkle
  • 1/2 x Red Chilli finely sliced to garnish

If that’s not hot enough for you, try adding your favourite hot sauce. Our current favourite is Crystal – Louisiana’s Pure Hot Sauce – only for the brave!

Finally….

Enjoy and don’t forget to send us a photo of your Diablo 3!

 

 

Uuni on TV and, ya know, in Space [TV SHOW]

We’re used to our fair share of random requests here at Uuni HQ. We’ve seen Uunis put on the back of bicycles and being included in all sorts of festivals and events. But at the end of last year things got even more crazy- we were contacted by 2 sets of TV producers both who wanted to include an Uuni on TV shows!

The first one was for a show hosted by the fabulous Phil Spencer -a new home makeover series called Home Hero. Phil and his makeover team were helping a lovely young family in Kent make the best out of their back garden.

The Uuni was used as part of a fantastic new cooking, dining and entertaining area. It’s great to see this in action on a makeover show as Uuni won an award last year for leading  the outdoor lifestyle/ entertaining trend! You can check out the short programme online here! Thanks Phil!

The late, oh so cosmically great, David Bowie asks ‘Is there life on Mars?’ Well, there’s pizza that’s for sure… The second request was to have Kristian use an Uuni to demonstrate cooking on Mars in the future.. yes, I’m serious! We were to play a small part in the renowned, televised, Royal Institution Christmas Lectures!

This year space doctor Kevin Fong was presenting three lectures on the theme: How to Survive in Space. Uuni was to be used in the final episode- The Next Frontier. We were literally blown away to have Uuni on TV like this – to put it into perspective they were communicating with British astronaut Tim Peak live from the International Space Station as part of the show! Kevin and some esteemed science colleagues talked us through which crops they believe it would be possible to produce on Mars, and lo and behold- they included wheat, tomatoes and basil.. sounds like Space Pizza to us! Check out the full lecture here!

Keep us posted on what, where and how you’re using your Uuni! Wherever you are in the Uuniverse! Twitter Instagram and Facebook

Holiday Pizza in Uuni: Celebration Recipe!

So the decorations are popping up across the world..  it’s that time again! From the lovely social media postings you’ve been sharing we know that folks are using their Uuni wood-fired ovens for social affairs. This is the season for parties so we wanted to share a couple of our favourite holiday recipes. Here’s one that’s loved at Uuni HQ- Holiday Pizza made of Caramelised Onion, Chestnut and Stilton.

These are great as whole pizzas but can also be adapted to be little dough ball canapés- great for serving with do at your holiday party! PAR-TAY!

Holiday Pizza Recipe

 

– Classic dough

– 5-6 baked chestnuts (cut into quarters)

– Caramelised onions (1/2 onion, per pizza. Cook slowly on a pan with a spoon of butter for a rich flavour)

-Stilton or another kind of blue cheese

-A Sprig of thyme

 

Holiday Pizza Prepping Method

 

Light up your Uuni.

Score and bake the chestnuts in a small pan in the Uuni for around 8 minutes. (Or buy them ready baked)

Stretch your dough out, slide into the Uuni and bake (without topping) for 1 minute- turning half way.

Take the base out, add the onions as the sauce, then top with the chestnut pieces, cook for another 1 minute.

When the pizza is ready, crumble the stilton on top and serve with a couple of springs of thyme.

Trying out this recipe? Don’t forget to see our other recipes and to share a photo!
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