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!
The Kitchen's Garden 
81 responses to “MagdalenAs (cupcakes)”
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.