Here’s an overview of the new features of Uuni 2. What do you think?
Dear Uuni Community,
We’ve again received a message last night from the manufacturers that the first shipment will be another 7 days late. This is due to metal supply issues higher up in the supply chain.
This is extremely frustrating to us as we’ve been working on this for the past 8 months and want nothing more than for people to get to use it. But it is of course more frustrating to all you who’ve already ordered one. I’m so sorry for the delays. If you’d at this stage wish to cancel your order rather than wait, perhaps just to order at a later date, just email me on firstname.lastname@example.org with your order number or reply to your order confirmation and I’ll get it sorted as soon as.
While this is mostly out of our hands, here’s what we’re doing to minimise the delivery times as much as we can:
- EU (and Australian) stock will ship from Finland to our warehouse next Friday (4th July), shipping takes 5-7 days and we’ve queued up the warehouse so that as soon as they arrive there, they’ll go out.
- If the EU stock misses next Fridays ship from Finland, we’ll take the hit and start shipping them directly from Finland to customers in EU. I’m in Finland from 5th July to make sure this happens as fast as possible.
- For US/Canada orders, we’ve made the decision to air freight them from Finland to the US warehouse rather than wait for sea freight to get across. It’s not a cheap option by no means, but it cuts the freight time from 4 weeks to just 5 days. It’s definitely worth it.
Everybody who ordered an Uuni 2 before it started shipping from the warehouses, will still receive an extra pizza peel as a small token of gratitude and for your patience. We’ll also send a discount code you can use yourself or pass on to a friend who’d love to get an Uuni themselves.
I can’t tell you how sorry we are that’s it’s taken longer than expected to get shipping these. Uuni 2 is really an amazing product and so much fun to use, we absolutely think it’s worth the wait.
Father’s Day, Birthdays, Weddings and More.. Uuni 2 is the Perfect Gift!
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 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.
For immediate release: THURSDAY 29TH MAY
A REVOLUTIONARY PRODUCT OPENS UP WOOD-FIRED COOKING TO ALL
Today we’re launching Uuni 2, the second generation to follow the ground breaking Uuni wood-fired oven. The launch represents the culmination of months of development work, experimentation and learning.
Here’s two of the key features we are most proud of.
1. Uuni is now even easier to use. The original Uuni made wood-fired cooking available to anyone, anywhere. It brought the cost of entry down from thousands of dollars to just three hundred dollars. It was very well received, especially by the pizza enthusiasts who really wanted to move outdoors to make their creations. Uuni 2 is truly easy enough for anyone to use.
Much of this is thanks to moving away from using a battery powered fan pushing air in, to a chimney that creates draft that pulls air in to the oven. This sounds like a small difference but this has allowed the pellet hopper to be larger thus accommodating around 15-20 minutes worth of pellets. It also makes it easier to have a consistent, steady heat.
2. Uuni 2 is hotter than ever. We’re now cooking a pizza in 2 minutes instead of the previous 3-4 minutes. Between burns, you can now also control the temperature by adjusting the level of the hopper. You can have Uuni 2 burning with a small flame, or at it’s maximum of around 450°C (840°F). While you’ve always been able to cook a variety of things in Uuni, this new level of control really opens up the opportunities to cook foods for longer times, on a lower heat.
We really think you’ll love Uuni 2. Keep an eye on our website in the coming weeks for videos and tips on how to get the best out of Uuni.
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 desserts? 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.
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
For the Caramel Sauce: (*you can also buy readymade to save time)
- Heat granulated sugar in a saucepan over medium heat, stirring constantly with a rubber spatula.
- 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.
- Once sugar is completely melted, add the butter. (Be careful in this step because the caramel will bubble rapidly when the butter is added.)
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in the cream. (Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.)
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt.
For the Base:
- I used pre-made puff pastry for the base. I rolled it very thinly to around 2mm.
- Grease a small round tin with butter and cut the pastry to fit.(my tin was 18cm in diameter.)
- Spread the salted caramel mixture generously onto the base but leave a 1cm border to allow the puff pastry crust to rise.
- Top the caramel sauce with sliced banana.
- Place the tin in a hot Uuni for approximately 3 minutes turning midway.
- Serve with cream or ice-cream. Enjoy!
Keep us posted on your Uuni dessert ideas:)
Grab a leprechaun hat and a Guinness! Here is a delicious green-theme pizza to bring you some Irish Luck.
Starting with a mozzerella and tomato base:
- After gently steaming spinich, place on the base (your four leaf clovers!
- Cook in Uuni for a few minutes and crack an egg in the center (aka a gold coin!)
- Once back in Uuni, check regularly until the egg firms and the base browns
- Enjoy with a sprinkle of salt and pepper!
While pizza bianco isn’t the most popular of choice as pizzas go, you shouldn’t shy away from it. Exit tomato, enter cheese. Lots of cheese!
Start by topping the base with grated cheddar, mozzarella and olive oil. We often use seafood from one those frozen mixes, just make sure you thaw and dry them first! And finish it of with rosemary sprigs and 3 minutes in your Uuni.