Here in Finland we mark the start of lent with a stunning bun called laskiaispulla. I have put together my favourite (and most popular) bun recipes into a lovely little ebook, which includes my very favourite way to make laskiaispulla. I think you'll love it as well!
This week I'm sharing a recipe for possibly my fave Finnish pastry and a Sam Beckett love poem for Valentine's Day (aka Ystävänpäivä in Finland) Enjoy. open.substack.com/pub/wilreidi...
This essay is dedicated to those who resist. open.substack.com/pub/wilreidi...
Couldn't see this Finnish option listed in your replies yet so here you go: www.houseofmalt.co.uk/product/kyro...
This week I have a story about listening and, well, this guy.... open.substack.com/pub/recoveri...
The universe
Thank you so much. That's entirely what I'm trying to achieve with this diary of mine. Really appreciate your message.
This is delightful. And I needed delight today.
Help support a very indie writer AND get yourself a lovely ebook of delicious Nordic bun recipes full of pictures and very careful method descriptions. Still 33% off. Get yours here:
A first for me after 3 years of newsletter-writing, I'm re-sharing an essay I wrote 3 years ago when I had only a handful of subscribers. There's something about this one I’ve always been fond of.
Definitely the non-value judgement interesting. In my experience buns up here normally have a pretty defined identity.
First Google shows loads of different things under the same name. Interesting.
Ooh... I missed this the other day. This is a bun I need to look into. Looks lovely but I don't think it's so prevalent in the corners of the Nordics I've lived.
This week's diary tells the story of a very Finnish Christmas. open.substack.com/pub/recoveri...
Bake something deliciously Nordic this Christmas. My new ebook (free to paid subs of my newsletter) is 1/3rd off: www.wilreidie.com/shop/p/ebook...
If you want to try something a bit different this Christmas...
I'm in my Finnish “home” town of Pori. If there's a more beautiful state-run swimming hall in existence anywhere I don't wanna know about it.
As well as a recipe I am in love with, a few thoughts on “good” and “bad” cuisines here. open.substack.com/pub/recoveri...
So distinguished
I'm opening up some cooking classes for Jan/Feb and they'd make a great gift for yourself or someone you love this Christmas. My goal is as much teaching you skills as it is teaching how to love being in the kitchen and to take joy from cooking. Check it out: www.wilreidie.com/cooking-clas...
You cannot even begin to know how much I need proper instruction on making Nordic buns.
These have been very well tested not just by myself but lots of my newsletter readers as well. I hope they give you the instruction you need (and I'm always here for questions if something goes wrong 😁)
Definitely. You should get a link that you can access multiple times. But if you have any problems just let me know.
Please bookmark this for when you're tired of heavy meaty things in a week's time. It's absolutely lovely.
My new ebook features a collection of very Nordic cakes, buns and pastries inspired as much by my years in Michelin kitchens as they are home baking with my family. Paid subs to my newsletter get it free or you can buy it here: www.wilreidie.com/shop/p/ebook...
I've published a recipe ebook featuring the ten most popular Nordic buns, cakes and pastries from 3 years of my newsletter. These are the ones my readers have really enjoyed the most and now they're all together in a lovely package. Check it out. open.substack.com/pub/recoveri...
This week's post is a big collection of the ways I do Christmas lunch. Hopefully there's something here that helps make yours easier or more delicious. open.substack.com/pub/recoveri...
If you read my newsletter, you might have noticed I pretty much focus on vegetarian recipes these days.
But I’ll be cooking a turkey at Christmas, and I’m excited to share with you how I’ll be making it. I hope it helps.
I've made an ebook featuring my most popular Nordic bun and pastry recipes from 3 years of writing recoveringlinecook.com. I'll soon be giving it free to paid subscribers as a thank you for helping me afford to spend slightly fewer Saturday nights away from my family in restaurant kitchens.
A white bowl filled with a stew of white beans, wilted spinach, chopped chives and dill. On top is a British style dumpling oozing with melted cheese.
A bean “stew” with loads of dill and chives, topped with a light as air British dumpling filled with smoked cheese. It's pretty much a taste of Finnish midsummer in the dark of winter.
I'll share the recipe on my newsletter during the festive season. Subscribe here: www.recoveringlinecook.com
