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MG 9585

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

14 cup butter 

1.5 cups (210g) flour 

salt to taste (12 tea­spoon salt)

1 egg

12 cup fine bread­crumbs crisped in 1 table­spoon­ful of butter 


  1. Boil the pota­toes, peel and rice them.
  2. When cooked, add flour to them as well as the egg that has been beaten
  3. Using your hands, lightly work the mix­ture into a dough. If the mix­ture is too sticky, add a little more flour
  4. 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.
  5. 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.
  6. Skim the dump­lings from the water
  7. Using two forks, split them in two and arrange on a hot platter.
  8. Whilst the dump­lings are boil­ing pre­pare the bread­crumbs by brown­ing them in but­ter until they are crisp.
  9. Then make a sauce by melt­ing and brown­ing the but­ter. Salt is necessary.
  10. Pour the browned but­ter sauce over the split dump­lings and scat­ter over a small amount of crisp breadcrumbs.

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 12 lem­on if desired

For a rich­er dress­ing add 14 cup olive and blend with the herbs 


  1. In a food pro­cessor, chop all the herbs and gar­lic togeth­er until well blended
  2. Add a few table­spoons of yoghurt to the chopped herbs and blend so that a smooth pur­ee is obtained
  3. Mix this pur­ee 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.
  4. Serve over hot pota­toes as a salad dress­ing or serve along­side salad or poached poultry or fish.

1 34 cups (395g) butter

1 34 cups (340g) sugar

9 eggs separated

1 34 cups (245g) flour

1 34 cups (245g) cornflour

2 tea­spoons bak­ing powder

Juice and grated rind of 12 lemon 

2 table­spoons rum or brandy 


  1. Cream the but­ter until very light
  2. Add the sug­ar and con­tin­ue to cream well.
  3. Then add the egg yolks one at a time and mix them in very well.
  4. Add the lem­on juice and rind as well as the brandy or rum into the mixture
  5. Sift togeth­er the flour, corn­flour and bak­ing powder
  6. Fold the flour mix­ture into the creamed egg and but­ter mix­ture. Be care­ful not to over mix or the cake will become very heavy.
  7. Beat the egg white until stiff and fold those into the cake mixture.
  8. Pour into a 9” cake tin or a 10” tube pan and bake in an oven 175C for 45 minutes to an hour. 
MG 9999
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