Tag Archives: Uuni

Blackberry and Pomegranate Bell-Uunis

Blackberry and Pomegranate Bell-uunis

Happy Social Media Week Y’all! (here’s some booze-related social media for your enjoyment:)

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.

Ingredients (makes 6 glasses)

150g blackberries

1 pomegranate

6 tsps soft light brown sugar

1bottle of champagne or prosecco


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.


Press release: Uuni 2

For immediate release: THURSDAY 29TH MAY


A brand new wood-fired oven hits the market today! The original Uuni wood-fired oven impressed cooking enthusiasts around the world when it launched with great success on the crowd-funding site Kickstarter back in November 2012. The small, fast and affordable oven was created by the London-based Finnish designer Kristian Tapaninaho in a response to a gap in the market. Today sees the launch of Uuni 2, a shiny new improved model that focuses on ease of use. “Uuni 2 enables everyone to impress their family and friends by making their own pizzas and other delicious wood-fired cuisine.” says the designer.
Uuni is smaller than a carry-on suitcase but nevertheless it’s impact has been significant. It boasts customers around the world, has been featured in global design and lifestyle publications and is stocked by prestigious retailers such as Selfridges.
Having fostered a growing community of wood-fired cooking Uuni enthusiasts, Kristian wanted to develop a new version of the oven to ensure that anyone could make brilliant food in their own back garden, yard or even on their balcony. Uuni 2 is made out of durable stainless steel and is manufactured in Finland. It reaches temperatures of 450°C (840°F) and allowing you to cook a pizza in only 2 minutes. This second generation Uuni is adjustable offering users the opportunity to cook dishes that require lower temperatures and slower cooking times too.
Designer and founder, Kristian Tapaninaho says:
“We’re really proud of Uuni 2, it’s even more simple to use than the first model and because of the larger pellet hooper it can take more wood pellets at one time meaning that users can just focus fully on cooking rather than fuelling the fire. Uuni truly is a wood-fired revolution, our price point has always championed accessibility. By creating Uuni we brought the entry point of owning your own wood-fired oven way down and we’re proud to announce that Uuni 2 will cost even less than the first one at only $299.”
For more information, spokespeople and pictures please contact:
Kristian Tapaninaho, Founder
Tel: +44 131 677 8780
Email: hello@uuni.net
Notes to editors
Uuni is a trademark of Tapaninaho Ltd.
Website: www.uuni.net
Product Photographs

(click to open large version)

Uuni 2 – on black

Uuni 2 Manual – food side

Uuni 2 – Close-up on white

Uuni pizza peel

Kristian Tapaninaho portrait

Uuni -logo

Uuni 2

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.



Salted Caramel Banana Pie

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)

  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

Wood-fired courgette logs

A healthy idea for a side-dish or base alternative
  • Courgettes
  • Tomato sauce
  • Mozzarella or cheddar cheese
  • Olive oil
Extras: torn basil or oregano leaves.


Once you have sliced the courgettes lengthways, generously spread on the tomato sauce to the base and sprinkle on the cheese of your choice.  Add basil leaves or thinly sliced peppers and onions for authentic Mediterranean flavour!  Don’t forget to drizzle on the olive oil before putting it in your Uuni for a few minutes. Finish with black pepper and slice diagonally to share!


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