Around the world Part 1; Austria - Wiener Schnitzel & Austrian Coffee Cake

For me there are so many places out there and such little time (& money). I know that I'm never going to get around half of the places I want to see, or dip my toes in half of the oceans, try the cuisines, but a girl can but dream,

I'd love to go whale watching, see the pyramids, sail along the Nile. I want to experience elephants and lions in their natural habit, I could go on all day and that is without returning to the places I've been to. Top of my to do is St Marks square in the winter. I cried when we left mid-summer it was so magical, it really is the most romantic place I've been to.

I've never been to Austria it is one of the places that I'd love to see, I've been to Geneva and this is how I imagine Austria, all clean and air so crisp you could almost snap it between your fingers.

Well from this post you may guess I want to try new places and experience the cultures, so if Mohammed can't come to the mountain, this for the time being will have to be the next best thing.

For 2 people
2 Boneless pork-chops or 2 chicken breast
2-3 slices of 2 day old bread blitzed in the food processor
1 egg beaten
2 tbsp flour sprinkle of thyme
a pinch of salt
a glug oil 
A pat butter

Bash the meat fillet to flatten, in 3 bowls put the flour, egg and breadcrumbs, with the flour mix a pinch of salt and a pinch of thyme, dip the meat escalope into the beaten egg, then dip into the flour, back into the egg, then into the breadcrumbs, pop onto a tray and chill for at least half an hour in the fridge, heat some oil in a shallow pan and add some butter, when the butter is bubbling add the meat and cook for a few minutes until golden, then flip over and cook until golden brown. For a delicious accompaniment mix the zest of a lemon with 100g unsalted butter, roll into a cylinder shape and chill, once chilled slice into disc's and pop a piece onto of each escalope. 

Austrian Coffee Cake 

300g S/R Flour
250g soft brown sugar
250g unsalted softened butter
6 eggs
4 tsp camp coffee or 4 shots of cooled expresso
50g good dark chocolate chips
150g icing sugar
1 tbsp vanilla bean paste/extract

In a free standing machine mix together the sugar and butter until light and fluffy, add an egg at a time, then the flour, divide the mixture into 3, Mix one third with 2tsp of camp coffee, fold the chocolate chips through the second third, and keep the last one plain, grease a 25-27cm Bundt tin and spoon in the chocolate chip mixture, then a long the centre add the coffee third finishing with the plain third bake at 170 for about 45-55 minutes.

When the cake is cooked turn out onto a cooling rack and mix together half of the icing sugar with the remaining camp coffee and a couple of tbsp of water, then drizzle over the warm cake, next repeat but this time using the vanilla, leave to cool completely before cutting.