Green living: Frankfurter Grüne Soße

So, I know what you’re thinking. Lewishambles, you’ve moved to Hamburg you silly bint?! Why are you writing about Frankfurt?  What is she on about? Now you’re entirely correct that I’ve moved to Hamburg. But I’m not talking about Frankfurt, I’m talking about my klein Frankfurter, the Lovely One. He spent 17 years growing up … Continue reading Green living: Frankfurter Grüne Soße


New in Hamburg: The Natural Order

It’s exciting starting in a new city. You wander the streets of your new home eager to dive in. It’s almost overwhelming - there is a huge desire to do. You start noting all the little shops and places you want to go, you must visit, you must greedily experience, as if the fact of … Continue reading New in Hamburg: The Natural Order

A cake to celebrate: Schokolade Kirsche-Wolke-Kuchen (Chocolate Cherry-Cloud Cake)

It's been a time of miracles in the Lewishambles household, and much change. Housemate has hit the road and is now safely settled in her lovely new flat in Streatham and suddenly I have to take two busses to get a decent cuppa round here. We're also finally looking at doing up the kitchen and … Continue reading A cake to celebrate: Schokolade Kirsche-Wolke-Kuchen (Chocolate Cherry-Cloud Cake)

German Delights: Russian Cherry-Chocolate “Pinch-Cake”

Preparing for a wedding is like preparing for a marathon - the exercise starts looming in your mind some months ahead, and before long you start feeling the guilt.... am I preparing enough? Am I ready? Have I missed anything? Oh god why haven't I done more??! Etc etc. It's at time like this you feel like throwing … Continue reading German Delights: Russian Cherry-Chocolate “Pinch-Cake”

Cooking the Books: “Frulingsbrot”

Proper German baking is something I've I've aspired to achieve ever since I first set foot in Berlin about 8 years ago. English bakeries have something slightly down-at-heel, something slightly tatty and sad. I remember huge plastic-fronted counters, usually poorly-lit, with rows and rows of brightly-coloured biscuits, chocolate-covered eclairs and always, always some garish-red glacé … Continue reading Cooking the Books: “Frulingsbrot”