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30 mins
6 people
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
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Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
Magdalenas are a classic Spanish small cake typically served for breakfast. As a kid, you cannot beat the smell and taste of a freshly baked magdalena dunked into a large glass of milk. It’s origin its unknown, some say their origin is in the French city of Commercy, where a young girl called Madeleine Palmier baked them for the Polish king Stanislas Leszcynski, who like them so much, he named them after her. The Spanish version says that they were sold in the shape of a scallop shell by a young lady called Magdalena on the Camino de Santiago. The scallop shell, often found on the shores in Galicia, has long been the symbol of the Camino de Santiago. Magdalenas can keep well for a few days, if stored in a cake tin.