Sustainable Cooking with the Cookery School London
Earlier this month, we had invited various media editors to come together for sustainable learning in the kitchen with the Cookery School in London! The Cookery School is well renowned for their endeavor to demystify cooking through a focus on education and sustainability. A common barrier preventing people from cooking more thoughtfully is complicated jargon, and that is what the Cookery School would like us to re-learn! Using primary organic, high quality and sustainable products is easier than we thought — and the result? A delicious Austrian classic: potato dumplings and a sand torte for desert!
Since we’re all currently working from home and staying isolated, we suddenly find we have a lot more time to focus on our ingredients, cooking methods and really nourishing ourselves in a slow, wholesome manner that has the side effect of being kinder to our planet. To help your creative juices flow in the kitchen, the Cookery School was kind enough to share their recipe, which means you have no excuse not to try this absolute favourite dish of ours!
Share pictures of your finished meals with us by tagging @neubaueyewear or #neubaueyewear on Instagram.
Follow the recipe closely and we trust that you’ll have a warm bowl of potato dumplings to keep you company through these days at home.
4 large potatoes
1⁄4 cup butter
1.5 cups (210g) flour
salt to taste (1⁄2 teaspoon salt)
1⁄2 cup fine breadcrumbs crisped in 1 tablespoonful of butter
- Boil the potatoes, peel and rice them.
- When cooked, add flour to them as well as the egg that has been beaten
- Using your hands, lightly work the mixture into a dough. If the mixture is too sticky, add a little more flour
- Shape the dough into balls, a little smaller than golf balls. Again, be gentle when doing this and keep them light rather than compressing the ball.
- Drop the balls into a large saucepan of boiling, salter water and boil them for 15 minutes. If the boiling is very fierce, you may want to turn the heat down a little.
- Skim the dumplings from the water
- Using two forks, split them in two and arrange on a hot platter.
- Whilst the dumplings are boiling prepare the breadcrumbs by browning them in butter until they are crisp.
- Then make a sauce by melting and browning the butter. Salt is necessary.
- Pour the browned butter sauce over the split dumplings and scatter over a small amount of crisp breadcrumbs.
YOGHURT HERB DRESSING
1 large pot yoghurt (about 400g) — fat free if desired
6 spring onionsLarge handful fresh parsley
Large handful fresh mint
2 cloves garlicsalt and pepper to taste
A handful of watercress can be added if desired
Grated rind of 1⁄2 lemon if desired
For a richer dressing add 1⁄4 cup olive and blend with the herbs
- In a food processor, chop all the herbs and garlic together until well blended
- Add a few tablespoons of yoghurt to the chopped herbs and blend so that a smooth purée is obtained
- Mix this purée into the remaining yoghurt and taste for seasoning. I prefer not to blend all the yoghurt as I find that the dressing can become rather thin. By mixing into sme of the more solid yoghurt, the dressing has better texture.
- Serve over hot potatoes as a salad dressing or serve alongside salad or poached poultry or fish.
1 3⁄4 cups (395g) butter
1 3⁄4 cups (340g) sugar
9 eggs separated
1 3⁄4 cups (245g) flour
1 3⁄4 cups (245g) cornflour
2 teaspoons baking powder
Juice and grated rind of 1⁄2 lemon
2 tablespoons rum or brandy
- Cream the butter until very light
- Add the sugar and continue to cream well.
- Then add the egg yolks one at a time and mix them in very well.
- Add the lemon juice and rind as well as the brandy or rum into the mixture
- Sift together the flour, cornflour and baking powder
- Fold the flour mixture into the creamed egg and butter mixture. Be careful not to over mix or the cake will become very heavy.
- Beat the egg white until stiff and fold those into the cake mixture.
- Pour into a 9” cake tin or a 10” tube pan and bake in an oven 175C for 45 minutes to an hour.