MagdalenAs (cupcakes)
When the rain finally gets too heavy to work outside the farmer comes inside to make some Magdalenas de Yogur from my new Basque cook book. I have never made these before and it is such a simple recipe I wanted to share it with you. 
Little yoghurt cakes. in the absence of Hackberries I used rhubarb. Don’t tell Inaki though as I am sure it is not a traditional substitute.
No-one but me likes rhubarb in this house so I will take some over to the Old Codger tomorrow. This book is written by the chefs of Txikito in New York the book is simply called The Basque Book. I look forward to going to eat there one day. Or maybe I will just go straight to Basque.
Since Lady Astor is a bit closer to calving now (her due date is May 1st remember) I have put her new milking collar on. It is very swish. American made of course.
The winds were very high yesterday with thunder and rain. So the little pigs had to stay inside all day. They cannot wait for the wind to change and the sun to come out so they can go outside again.
Conor is getting through his list at the rate of knots. He has almost finished building the new chicken tractor – looking good! The peacock eggs are warming up. And his little white chickens are growing and all my gates open and shut!
I hope you have a lovely day.
Love celi
ps – 6.48 am Oh dear – there was a spelling mistake in the header – one day I will write this blog with all my wits about me! But if I were careful with my words and the spelling then I am sure it would be a different kind of blog!
81 Comments on “MagdalenAs (cupcakes)”
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thekitchensgarden 
I envy you your gates. I dream of strong, neat fences and functional gates. Lots of them.
I live in the land of rocks and slopes.
I’m sure that book as fantastic, the Basque Country has an amazing food history and culture. I’ve never been anywhere else where people have a tradition of cooking clubs: http://www.npr.org/sections/thesalt/2012/05/14/152672497/at-basque-cookings-clubs-food-and-fraternity-mix-heartily
Mmmm, Magdalenas! I used to have them for breakie every morning when staying with my father in Spain. He used to get in a variety that had apricot jam in the middle, my very favouritest kind.
And for everyone who missed my comment on Celi’s last post: ALL IS WELL. No cancer secondaries. Just two lumbar vertebrae which have degenerated to the point where they’re rubbing together and pinching the nerve. Prognosis: heaps of physio and neuropathic pain meds in the short term, and possibly vertebral fusion in the long term. The darkness has receded, and I have a Plan. Thank you all so very, very much for the positive thoughts, encouragement and words of friendship in a pretty grim few days.
That is very good news.
Isn’t it? I feel as if I’ve been given a new lease of life, even if I do have to hobble my way through it!
I am so happy for you. I am all positive thoughts for a friend here; it is like waiting for the dark clouds & rain to blow away & the sun to come out again.
I add my positive thoughts to yours. Hopefully some of my good luck will rub off…
Thank you, Kate. I’m sure your’s have a special power.
It’s the ‘been there, know it can be beaten’ factor. Still plenty of positivity coming your way.
Great news Kate and I hope your back pain is manageable.🙂
I hope it will become so!
That is really wonderful news, Kate!
It is, absolutely!
That’s really good news Kate 😀
I know… It’s funny being grateful for a dodgy spine, but it could have been so much worse!
Woohoo!!! I’ve been wondering and hoping for the very best. That’s not a good thing in itself because you are still in pain, but it is not cancer. Yippeee!!
Exactly my reaction! Woo hoo, not cancer…. um, yeah, lots of pain… Well, so what’s new? 🙂
I know you’ll find a solution to alleviate the pain soon.
My lovely, fabulous oncologist has found something that seems to work, which has only just been released on the PBS, and so far, I’m loving it! And it’s not habit forming. I just need to get over the sleepiness – which is actually very welcome just now after three weeks of very broken sleep because of the back pain.
I’m doing a lot of resting myself these days. Sometimes it’s what the body needs. Thinking of you. I’ll be by soon.
Oh such good news, Kate! Well, not entirely good but at least manageable with The Plan and the big-C ruled out. I’m so pleased for you. Pinched nerves aren’t much fun though and I wince every time I think of you. Here’s hoping the treatments will ease that pinching.
So far the first dose of the the nerve pain drug has been great, I slept through, let’s see what the future brings 🙂
Happy that the news is good Kate!
Oh, me too! Big, big relief! Thank you for the support!
Fantastic news, I know how this waiting game feels.
It totally sucks, yes? Still, at least there are things that can be done about the problem, even if they won’t be much fun either 😉
Oh I’m so glad about the prognosis, but holy shit you must be in a whole lot of pain…
Yup. But I’m alive, and likely to stay that way for the foreseeable future, and my Husband is a different creature from the stressed and miserable person he’s been for the last week. And better still, the new nerve pain drug has let me sleep well for the first time in about 3 weeks 🙂
Your news made my day Kate!! I’m so happy for you. Of course, having degenerated lumbar vertebrae IS NOT fun… my aunt has had a problem due to osteoporosis and has had to have several vertebrae actually ‘glued’ back together. Keep us informed, OK? Sending you my very best wishes!!
I’m hoping that vertebral fusion is quite a way in my future, but they measured me as part of the exercise yesterday, and I’ve lost 2 centimetres or 3/4 inch in the last year, so that’s my spinal cartilage slowly eroding… I *will* learn to manage the problem and the pain and still have a good, happy and creative life. Thank you so much for the good wishes!
Thanks God, ALL IS WELL, dear Kate! I wish you well recovery very soon, esp. concerning the relief of the pain. Lots of kisses! ❤
I think the new medicine is going to help with that. Nothing can stop the arthritis getting worse, but I CAN learn to live with it, and I will. Umarmungen xxxx
Yahoo!!!!!!
You said it!!
Yay, Kate! Yay, Kate!
You’ve arrived at the healthy gate!
May your owies all be minor,
Not a twitch and not a “shiner”!
Love,
Gayle, moved by Da Muse (or a reasonable replica thereof).
The Healthy Gate’s a ways behind me, I think I’m probably at the ‘As good as it’s going to get’ Gate. The owies are considerably less than they were (I LOVE the new meds!), but the poetry caused the best medicine of all, a grin and a little laughter! I shall have to come up with a poetic riposte of my own 🙂
I love all you guys – what a Fellowship! Love love Kate!
I do not know much about Basque cooking but can only imagine that it must be superb, a great combination of French and Spanish.
Off to Cape Town again next week to check in my 22 year old daughter who just had her gallbladder removed!
Basque is fiercely independent of Spain and its language and cooking is also very individual though there have to be influences. Croqueta for instance. I am still getting to the bottom of it. As an aside Catalina another region of Spain is also desperate to be independent of Spain and it has its own language and foods too. The world is a fascinating study.
I made ham and cheese croquetas on Monday btw.
Yes! Those are the ones – mine had ham but no cheese – I have had a few more tips from inaki’s Mum so am ready to have anther go too – do you have any tips for me!? c
I always make up the croquetas then place in fridge for at least 30 minutes before sautéing to firm them up.
What a great idea! I never seem to think to cook until hunger pushes me into a hurry, but I’ll have to plan ahead and try that.
ah yes – that is an important step – Inaki told me that over night is good too.. c
Every day is made more beautiful by rhubarb in my book. Yum!!!!! There is a substantial Basque community in Southeast Oregon. Sheep herders I believe. I drove there several times in search of the sheer romance of the land. I was not disappointed. Very, very beautiful country.
Rhubarb is great, I agree. Years ago I made a rhubarb preserve that was soooooo good. I have looked for the recipe again and never found it… I seem to recall it used grapefruit as well. That was in the days before the internet though — I will look online now and see if such a recipe exists. Let’s hear it for RHUBARB! heh heh
Breath still bated! I like the look of those Basque Magdalenas, and wonder if they ressemble French Madeleines.
We’re off to the cinema now, to see The Lady in the Van. Have a good day.
love,
Viv xox
I’m off to see it today Viv (Friday in Oz) I’ve heard it’s very good. We shall have to comparenotes.
It was absolutely wonderful: funny, touching, beautifully acted.
Wondeful film. We loved it too 🙂
I can’t WAIT to see that film. Give us a report, willya? Love, Gayle
Quirky, funny, poignant, everything you could want from a silm.
The recipe does suggest rhubarb as a substitute …. I love rhubarb but we hardly ever get it here. You are talking about Connor nearly leaving, but we haven’t seen hair nor hide of him yet. Also keep meaning to ask about Naomi, she is a year old already. Laura
I am focusing on animals more than people this year – though there will be some photo opportunities – documenting every single visitor will be a big ask this year – there are lots of young people coming – the blog is really for the animals and i have made a conscious decision to take it back there.
Those Magdalenas look really good! 😀
I like rhubarb. I may give that recipe a try.
Yes, I think I would go to Basque to try the real thing, not New York. The water and air have a great effect on the final product, donchaknow… Sharing the recipe indeed, I couldn’t read that if my life depended on it! heh heh — the internet, however, is filled with such things (including, I might add, a recipe for Magdalenas de chocolate y yogur — oef !)
Your plonkers look so sweet and energetic. After spending their initial weeks of life indoors, they’ve discovered the great outdoors and don’t want to be ‘cooped up’ any longer.
Hope you and Lady A have a great day too ~ Mame 🙂
I have to check everyday when I know there are big storms headed your way to make sure you haven’t been blown away. I’ve seen what that weather can do to a farm. I’m always delighted to see you are still there. As for spelling mistakes, I’m so busy reading content, I don’t notice them. I’ll go back now and see if I see it. The little cupcakes look scrumptious. Good thing to do when it rains. Absolutely. I know how you feel about getting jobs done and off the list. Since there is always something else to add to it. Have a wonderful day yourself. Hopefully a little dryer. We will have more warm by the weekend so will send some your way.
Yep, this is how we make our sponges and cakes in Spain…great recipe, so easy and they look great!
Ship me some rhubarb. I can’t wait until it’s ready here in Minnesota.
The plonkers are growing on me!
San Francisco used to have a great Basque restaurant where the food was served family style. I love he tart flavor of rhubarb. I was contemplating buying rhubarb in the store yesterday and making a rhubarb , strawberry crisp with hazelnuts . Your cupcakes would also be delicious . The book looks interesting , please don’t let me buy another cookbook.
San Francisco…or actually, South San Francisco still has an amazing Basque restaurant with the Basque Cultural Center. It is open everyday for regular Basque dishes, and Sundays it serves family style in the big hall as well. It is a wonderful treasure!! http://www.basqueculturalcenter.com/
Thanks, I’ll check it out .
Even after FD edits my posts, his sister (Sissy Jo from Dallas) reads just after I publish and finds what she calls “whoopsies”. LOL I make changes when she tells me about them and I’m thankful I can count on her. I used to be so particular about my writing. But I realize the way of the world has changed. I find all sorts of grammatical and punctuation errors in books now… and does it really matter? I think not. 🙂 I never cared for rhubarb. My mom tried to slip it into various foods but I knew it was there – not because I could taste it but because when in season, mom put it in EVERYTHING!! Ha ha!
Friday is tomorrow the third quarter change of the moon. It happens around 11 :30 p.m. Eastern Standard time…hang onto your hats…a baby is coming!
Linda
Now, wouldn’t that be a thing – 11.30 on the dot! c
It would a cool!
You NEVER fail to amaze me my friend! With all you have to do, in your ‘spare’ time you’re baking Magdalenas!! And don’t give a thought to the spelling error in the heading… I have never, ever posted without some kind of error. It’s so hard to check our own work.
Not to sound like a Know It All, but you can just retype the heading…. (Allow me to apologize in advance if you already knew this!) How do I know this…. from all the times I’ve goofed up when typing my own heading!! ; o )
I would think any berry would work, but I love rhubarb too! My mother made a loaf of bread as a young farm wife and it was so hard the pigs wouldn’t I eat it! Happily she persevered and developed into a fabulous cook. I’ll have to try your recipe. Thank you. I like the looks of Lady Astors collar. I hope she likes it.
A Basque cookbook? How interesting. The magdalenas sound delicious! 🙂
I don’t always get the opportunity to read each and every post from you, but I’m guessing you’ve had/have a Basque WWOOFer staying?
The Basque region is fascinating — a completely different identity (and language) compared to the rest of Spain.
Yes his name was Inaki – the first woofer of the year – and a fantastic person to kick off the season.. c
The Basque country is also in France, not just Spain….thanks to Napoleons dividing line. It used to be just the Basque…now there are French Basque and Spanish Basque. There is some division, unfortunately…but in the States, they pretty much get along as just being Basque….for the most part. Both in Spain and France, the Basque country is beautiful…definitely worth a visit.
How I envy you gates that work! They, and their attached fences are the bane of our existence here. With the glaciated terrain, lots of rocks and gravel and hills, fencing is a real chore. I have a 50′ round pen in the front yard – it’s the flattest area we have and it’s still on a slight slope!
Don’t need gates here in residential Sacramento, California, but DO appreciate your having them all working. Much love, Your Gayle
This is exactly the kind of sweet recipe I prefer – simple, unadorned, with a touch of fruit. And hailing from the Basque country – perfect. I will go there and eat cake.
Love those pigs!
I love rhubarb, and recipes that use cup measures rather than weights… and we always have homemade yoghurt in the fridge. Love the idea of using it in cupcakes for breakfast rather than with muesli & fruit!
The first stalk of rhubarb is showing in my little backyard garden. I love the stuff! Mum always made rhubarb crisp and I thought thee was nothing better than a bowl of that with a bit of cream or ice cream. For those who don’t think they are fond of it – or for those who enjoy a cold drink in the hot weather – here’s a simple thing to do.
Rhubarb Punch
1 cup rhubarb, 1 cup water – simmer till very soft. Add perhaps 1/2 cup sugar or less to taste, blend and chill. (OR blend, chill, add your favourite sweetener to taste, blend again.) Absolutely refreshing mixed with ginger ale, or other light soft drink. Even better with a splash of whiskey. Just delightful if you mix with gin! I know some folks strain it, but I just blend it all together and keep the fibre. Will keep in the fridge for a few days without the pop in it. If you freeze your rhubarb, you can have this anytime you want.
Enjoy
Chris S in Canada
The blog is perfect just the way it is. I had never heard of hackberries before this Wednesday when I found out I have a Hackberry tree in my front yard. And now, twice in two days! Snow here today…
A little patch of rhubarb grew along the side of my dad’s garden. He got a pie made of it every year for his birthday. And cobbler. I never had it in muffins, and I haven’t had any since I left home.