Hello and welcome to a brief extra edition of the newsletter!
One of the first recipes I ever shared on The Recovering Line Cook was for my favourite sweet treat: a Finnish bun called Dallaspulla.
It’s custard-y and creamy; it’s pretty much a cheesecake in bun form (and if that doesn’t sell it for you I don’t know what will).
It beats cinnamon buns hands down IMHFO.
Why bring it up now? Well, in preparation for an upcoming cooking class I’m giving, I’ve been working on my recipe again and making sure it’s perfect.
You can find the updated, knock-your-socks-off version below and it’s free to read for all!!
And like I said, Nordic buns are one of the live, one-to-one online cooking classes I’m teaching at the moment.
No pre-recorded videos, no crowded groups, just you, your kitchen, and me guiding you step by step. We can bake Dallaspulla, have a steak or fish masterclass, or simply focus on building the kind of confidence that you’ve always wanted to feel in the kitchen.
Right now, you can book a class at a reduced introductory price. This offer runs only until October, when the regular rates begin.
Whatever it is you’d like to learn more about, I’d love to help you achieve it in a relaxed and fun way:
See you in the kitchen,
Wil
PS
A few of my readers have booked classes as gifts for kids/teens since I launched them this summer and they have been some of my favourite classes so far. If you want to give a keen young cook in your life a really unique gift then I’d love to help out!
Snap, Wil! This is fantastic and I am so happy for you. I'm checking your classes out now. Even an old chef can learn something new. Thank you for the poke to get back in the kitchen. So proud. So very proud.
Love the description of the buns! If you saw a class booked twice and then immediately unbooked, apologies; that was me. I was trying to click on the description to read to a friend who I think might really enjoy taking one at some point down the line.