Asparagus, oh… lovely asparagus. Spring has sprung and eating seasonal is the only way to go. Asparagus is everyone’s favourite this spring and there are so many ways to enjoy this lovely vegetable.
Try Asparagus wrapped in Parma ham, then quickly grilled for a quick and healthy snack. Low in carbs and high in flavour, this will be your next ‘go to’ recipe when unexpected guests come’ round.
Can’t get your kids to eat their greens? Asparagus on pizza is mouth-watering good, especially when paired with bacon. Your kids won’t even notice that they’ve devoured slices full of vitamin B, C and E!
Ingredients (per pizza)
5 tender stems of Asparagus
1 teaspoon of minced Garlic / 5g
1 tablespoon of olive oil / 15ml
25g smoked bacon lardons
50g feta cheese
1 tablespoon of balsamic glaze / 15ml
1 teaspoon of cracked black pepper / 5g
Preheat your Uuni 3 or Uuni Pro. Aim for approximately 500˚C (932˚F) on the stone baking board.
Stretch a 165g dough ball to 12”
Pre-fry the bacon lardons until the fat is translucent. Mix the oil and garlic together and spread over the base. Using a peeler, slice the asparagus and layer on top of the base with the lardons and crumbled feta cheese.
Cook for 60 seconds, rotating every 20 seconds.
Drizzle with the balsamic glaze, crack the black pepper over the top and serve.
It was a chilly evening in December 2011. Darina, my wife and business partner, and I were watching TV when I asked if I could pitch an idea to her.
I’d been thinking about it for a few months, making sketches, researching the market, checking things out to see if there was anything even remotely similar out there. There wasn’t. The more I thought about it, the more it made sense.
The pitch was this: People love great pizza… and to get great pizza you need something other than a domestic oven. People love the idea of cooking with a traditional wood-fired oven. But most don’t have the space and traditional ovens are often prohibitively expensive. Could we create a wood-fired oven that is small, fast and affordable?
It turned out the answer was yes – and the original Uuni was launched five years ago today on Kickstarter.
The passion that fuelled that first idea has permeated through all the products we’ve created – enabling more people to enjoy great food with their friends and family.
When we launched Uuni in 2012, one of our tag lines was ‘Uuni: revolutionising outdoor cooking’. An ambitious and bold claim at the time, but five years on our story shows that we’ve lived up to it:
We’ve shipped to more than 90 countries worldwide
We’ve sold tens of thousands of units and millions of pizzas have been made with Uuni products. (We’ve planted tens of thousands of trees too.)
Uuni is stocked by major retailers around the world such as John Lewis, Lakeland, Williams Sonoma and ACE Hardware
Uuni is the world’s first, best and most popular portable wood-fired oven.
For the past year and a half we’ve had an incredibly ambitious goal that we call our 2020 Vision. It’s what we work towards and are committed to every day:
“Uuni will be one of the world’s top 5 outdoor cooking brands by the end of 2020”
We still have some way to go… it wouldn’t be incredibly ambitious otherwise! As we grow we are building in all the crucial components to deliver on this goal: our first class team at Uuni HQ (19 as of this week!) our fantastic Uuni community, our retail partners and a truly innovative product roadmap. We now look ahead with the same excitement and belief that inspired the first Uuni in 2012.
Over the last five years, more than anything else, I am most proud of the Uuni community we’ve built: a family that is engaged, kind, and with a shared passion for great food and outdoor cooking.
Thank you for sharing in our journey.
With sincerest gratitude,
PS. To mark the five years, we’ve launched a few new cast iron products. Check them out below 😉
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!
COOK, EAT AND ENTERTAIN
DEFINE YOUR SPACE
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!
UUNI ON MARS!
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! TwitterInstagram and Facebook
Being ambitious pizza makers for years and having used Uunis since their very first iteration, we decided to take them to the next level! Our goal was to use our Uunis and prepare unforgettable pizzas for as many people as possible within one day. After careful planning and several test cooks we were ready for the big day!
We prepared 20 kilograms of dough ready to be shaped into perfect pizza bases and finalised our shortlist of perfect toppings down to 3 menu options for the day.
We set up our restaurant in the middle of a park in central Helsinki. We fired up the Uunis and were ready to serve our 1st customers. 1,2,3, people were flocking to our restaurant.. and we couldn’t take a break in the whole day! 8 hours later we were done, having prepared 180 pizzas and completely running out of ingredients!
Not bad for 3 guys using 2 ovens. Restaurant Day was a huge success. We produced 22.5 pizzas an hour, which translates to only about 2.5 minutes per pizza including taking orders, preparing and baking. Now that’s fast.
Here we would like to share the recipe of our best-selling pizza that day, the Tirolese.
Uuni Pizzas Ingredients:
– Classic dough
– Passata di pomodoro – seasoned with salt, olive oil and oregano
Light up the Uuni. While waiting for the Uuni to get hot, rinse the chanterelles and cut them into halves. Take the ham and cut it into small pieces too. Once the dough is shaped into a pizza base, cover it with a few spoons of tomato sauce.
Top with some pieces of mozzarella, then place the pieces of ham and chanterelles . Finally put some caramelised onion on the pizza and it is ready to go into the Uuni for 2/3 minutes. Don’t forget to turn it at least once so it gets cooked evenly.
When the pizza is out, add some fresh rosemary and then enjoy 🙂
Here is a simple Tomato and Ricotta pizza recipe that provides a great alternative to the traditional margherita. Although it’s great on its own or with a salad, this recipe also works very well with roast asparagus spears and tender-stem broccoli on top.
These heathy extra toppings make for a colourful and hearty feast. To add large pieces of green veg to a pizza; you can pre-roast them in the Uuni with some olive oil prior to putting them on the pizza.
Happy New Year to our Uuni chefs all over the world! Our first thing of 2015 is the Mussels Cooking Recipe, a perfect tasty recipe to begin the new year in style.
Consider the wine content as a semi hair-of-the-dog! Everybody thinks that mussels are a faff, but those people are wrong! Either that or they haven’t got an Uuni yet. With this quick and easy wood-fired recipe, mussels only take 10 minutes including preparation! And they taste lovely too…
Mussels Cooking Recipe
Large glass of white wine
Fresh parsley, chopped
1 shallot, finely chopped
1 pot of single cream
Light up your Uuni and leave it to heat up while you prepare the mussels.
Pour the mussels into a large container filled with cold water and stir them around with your hands to clean them thoroughly.
Throw away any mussels with broken shells.
If there are any barnacles on the shells you can use a sharp knife to scrape them off. While you’re doing this make sure you also cut off any beards from the mussels (the brown wispy bits).
If you find any open mussels, give them a strong tap with your knife or on the worktop. If they don’t close – throw them away. (They are dead and could make you ill.)
Rinse the mussels a final time and drain.
Pour into a pan that could fit into your Uuni. Make sure that the pan is no more than half full. The mussels need space to move in order to cook properly.
Add the wine, single cream and chopped shallot and place in the Uuni to cook for 2-4 minutes.
Remove from the heat and stir in your fresh parsley.
Season and serve.
Join the festive mood by making your own Roasted Chestnuts. You can use them in turkey stuffing, cakes, and crumbles, or tuck in while they’re warm from the oven.
Chestnuts roasting on an Uuni fire,
Jack Frost nipping on your nose,
Yuletide carols being sung by a choir,
And folks dressed up like Eskimos.
Everybody knows an Uuni and some mistletoe,
Help to make the season bright.
Tiny tots with their eyes all aglow,
Will find it hard to sleep tonight!
Roasted Chestnuts Recipe
A bag of chestnuts from your local market. That’s all!
First, light up your Uuni.
Wash your chestnuts and then dry them down with a tea towel.
With a small and sharp knife, cut an X shape into each chestnut. This will allow the steam to escape whilst cooking (thus preventing any mini chestnut explosions), and will also make the shells easier to peel when it’s time to eat them! Win win!
Put your chestnuts in a roasting tin and place them in your hot Uuni.
Allow to cook for 10 minutes. Make sure you shake them around regularly to ensure that they are evenly heated, and that there’s no burning going on.
Remove from the Uuni and let the chestnuts cool for a couple of minutes. As soon as they are cool enough to touch you should start to peel them. The warmer they are, the easier they are to peel.
For our next winter recipe, we are going to show you the best technique to add roasted vegetables to your dinner table.
We all know how tight things can get in even the best of ovens whilst cooking that all-important Christmas dinner. It always starts out well enough, with the meat and potatoes happily roasting away in the oven.
But by the time you’re preparing the Yorkshire puddings, roasted veg and stuffing – tension is running high and baking trays can start to get a bit jumbled. Somebody might even suggest that you add the Yorkshire puddings to the oven at the end!
Don’t allow your roast dinner to be compromised in this way! Especially not if you have a shiny Uuni 2 in your garden ready to save the day. When the going gets tough, scoop those wood pellets and light up your Uuni.
Roasted Vegetables Recipe
Salt and pepper to season
Olive oil for roasting
Par-boil your brussell sprouts, chopped parsnips and carrots on a medium heat for 8-10 minutes.
Drain, and drizzle with honey, and olive oil.
Empty your vegetables into a small pan that fits in your Uuni.
Now season your veg with rosemary, salt and pepper.
Put the tray into the hot Uuni and have your oven glove and spoon at the ready. Remove from the heat and rotate the vegetables often to keep an even colour.
Remove when veg is toasty brown.