Wil Reidie
@wilreidie.bsky.social
I am a chef and writer living in Finland. Check out my latest work at www.recoveringlinecook.com
If you want to spend a few hours online with me, 1-to-1, and benefit from my decade of cooking in restaurant kitchens, click below to find out more. www.recoveringlinecook.com/p/1-on-1-wit...
August 30, 2025 at 7:39 AM
If you want to spend a few hours online with me, 1-to-1, and benefit from my decade of cooking in restaurant kitchens, click below to find out more. www.recoveringlinecook.com/p/1-on-1-wit...
Didn't give me the information I was hoping for in the slightest.
July 27, 2025 at 6:18 AM
Didn't give me the information I was hoping for in the slightest.
Let me tell you something...
July 2, 2025 at 12:15 PM
Let me tell you something...
This Friday I am sharing a recipe for Basque-style cheesecake flavoured with that very special Norwegian "cheese" called brunost.
This edition of the newsletter will be for free and paid subscribers so click below to sign up and get it in your inbox!
www.recoveringlinecook.com
This edition of the newsletter will be for free and paid subscribers so click below to sign up and get it in your inbox!
www.recoveringlinecook.com
May 14, 2025 at 11:25 AM
This Friday I am sharing a recipe for Basque-style cheesecake flavoured with that very special Norwegian "cheese" called brunost.
This edition of the newsletter will be for free and paid subscribers so click below to sign up and get it in your inbox!
www.recoveringlinecook.com
This edition of the newsletter will be for free and paid subscribers so click below to sign up and get it in your inbox!
www.recoveringlinecook.com
Basque cheesecake flavoured with Norwegian brunost. Sharing the recipe on the newsletter this Friday.
May 12, 2025 at 3:24 PM
Basque cheesecake flavoured with Norwegian brunost. Sharing the recipe on the newsletter this Friday.
Love this pic I took of my mum and dad confronting me about the pack of fags and Bailey's Irish Cream miniature under my bed when I was 14. Was lucky to get the shot. Miss you mum and dad.
May 11, 2025 at 9:31 AM
Love this pic I took of my mum and dad confronting me about the pack of fags and Bailey's Irish Cream miniature under my bed when I was 14. Was lucky to get the shot. Miss you mum and dad.
I describe this as the bastard 3-way love-child of creme brulée/bread pudding/French toast and I don't apologise for that.
April 14, 2025 at 6:43 PM
I describe this as the bastard 3-way love-child of creme brulée/bread pudding/French toast and I don't apologise for that.
You'll never regret trying out this recipe. It's banana bread seasoned with miso and cardamom and you'll love it. Now free to read: www.recoveringlinecook.com/p/fika-in-la...
March 31, 2025 at 3:44 PM
You'll never regret trying out this recipe. It's banana bread seasoned with miso and cardamom and you'll love it. Now free to read: www.recoveringlinecook.com/p/fika-in-la...
@nicmiller.bsky.social I've been meaning to send this ever since I saw you mention something about your search for great egg cups. I too share this interest and as well as finding a happy life in Finland I believe I've also found the perfect egg cup. For your consideration.
March 29, 2025 at 9:08 AM
@nicmiller.bsky.social I've been meaning to send this ever since I saw you mention something about your search for great egg cups. I too share this interest and as well as finding a happy life in Finland I believe I've also found the perfect egg cup. For your consideration.
Subscribe for free to get my latest essay on Friday. www.recoveringlinecook.com
March 12, 2025 at 7:58 PM
Subscribe for free to get my latest essay on Friday. www.recoveringlinecook.com
"Pancake" day in Finland
March 4, 2025 at 7:12 PM
"Pancake" day in Finland
Here in the Nordics we eat something a little more decadent on "pancake" day: a bun flavoured with cardamom and filled with jam or almond paste. It's called semla in Swedish and laskiaspulla in Finland.
I'm sharing how I make them in Friday’s newsletter. Subscribe here: www.recoveringlinecook.com
I'm sharing how I make them in Friday’s newsletter. Subscribe here: www.recoveringlinecook.com
February 26, 2025 at 6:19 PM
Here in the Nordics we eat something a little more decadent on "pancake" day: a bun flavoured with cardamom and filled with jam or almond paste. It's called semla in Swedish and laskiaspulla in Finland.
I'm sharing how I make them in Friday’s newsletter. Subscribe here: www.recoveringlinecook.com
I'm sharing how I make them in Friday’s newsletter. Subscribe here: www.recoveringlinecook.com
You've been murdered. Who do you want on the case?
February 15, 2025 at 10:31 AM
You've been murdered. Who do you want on the case?
From my latest. open.substack.com/pub/recoveri...
January 19, 2025 at 2:56 PM
From my latest. open.substack.com/pub/recoveri...
Learning to cook Day 1: Throw away the Takis, Wil, and let's figure out this boiling an egg business.
Learning to cook Day 7,305: Yes, I think I will try topping my lasagne with crushed Cheetos today.
Learning to cook Day 7,305: Yes, I think I will try topping my lasagne with crushed Cheetos today.
January 3, 2025 at 3:23 PM
Learning to cook Day 1: Throw away the Takis, Wil, and let's figure out this boiling an egg business.
Learning to cook Day 7,305: Yes, I think I will try topping my lasagne with crushed Cheetos today.
Learning to cook Day 7,305: Yes, I think I will try topping my lasagne with crushed Cheetos today.
Using Christmas leftovers for a cheeky pie is one of my food highlights of the season. It isn't fancy and, like me, it isn't clever, but it is delicious. Subscribe to get my leftover pie, pavlova and Christmas tree sorbet recipes in your inbox later today. www.recoveringlinecook.com
December 24, 2024 at 9:03 AM
Using Christmas leftovers for a cheeky pie is one of my food highlights of the season. It isn't fancy and, like me, it isn't clever, but it is delicious. Subscribe to get my leftover pie, pavlova and Christmas tree sorbet recipes in your inbox later today. www.recoveringlinecook.com
A traditional Swedish kladdkaka chocolate cake turned up to 11 with the addition of a little miso and a crunchy topping of pumpkin and chili granola.
I'll be sharing the recipe later in the week on my newsletter. Subscribe to get it in your inbox for free! www.recoveringlinecook.com
I'll be sharing the recipe later in the week on my newsletter. Subscribe to get it in your inbox for free! www.recoveringlinecook.com
November 17, 2024 at 3:52 PM
A traditional Swedish kladdkaka chocolate cake turned up to 11 with the addition of a little miso and a crunchy topping of pumpkin and chili granola.
I'll be sharing the recipe later in the week on my newsletter. Subscribe to get it in your inbox for free! www.recoveringlinecook.com
I'll be sharing the recipe later in the week on my newsletter. Subscribe to get it in your inbox for free! www.recoveringlinecook.com
No grapes up here in the Nordics, so that means no history of wine vinegar. So what is the authentic Nordic replacement? We mellow harsh spirit vinegar by aging it with charred wood. I started a new batch today to show the process on my newsletter. Sign up for free. www.recoveringlinecook.com
March 24, 2024 at 9:22 AM
No grapes up here in the Nordics, so that means no history of wine vinegar. So what is the authentic Nordic replacement? We mellow harsh spirit vinegar by aging it with charred wood. I started a new batch today to show the process on my newsletter. Sign up for free. www.recoveringlinecook.com
Short of being this generation's Samuel Beckett, I make do with writing essays that celebrate my clear and present inadequacies. This week, a look at my history of trying to speak Finnish. www.recoveringlinecook.com/p/do-you-com...
March 3, 2024 at 9:16 AM
Short of being this generation's Samuel Beckett, I make do with writing essays that celebrate my clear and present inadequacies. This week, a look at my history of trying to speak Finnish. www.recoveringlinecook.com/p/do-you-com...
I've been sharing a few recipes here recently. I think this one for carrot purée is one of the most special. It might not sound it, but follow my instructions to create something remarkable. www.recoveringlinecook.com/p/a-line-coo...
February 17, 2024 at 6:52 AM
I've been sharing a few recipes here recently. I think this one for carrot purée is one of the most special. It might not sound it, but follow my instructions to create something remarkable. www.recoveringlinecook.com/p/a-line-coo...
Courgette and gnocchi (thanks for the styling advice @rankamateur.bsky.social)
February 10, 2024 at 1:44 PM
Courgette and gnocchi (thanks for the styling advice @rankamateur.bsky.social)
Little cakes made of gingerbread crumbs, almonds and lots of a liqueur called Swedish punsch. Here's my recipe for you to try them yourself www.recoveringlinecook.com/p/runeberg-t...
February 10, 2024 at 7:58 AM
Little cakes made of gingerbread crumbs, almonds and lots of a liqueur called Swedish punsch. Here's my recipe for you to try them yourself www.recoveringlinecook.com/p/runeberg-t...