Cynthia Nelson

Hi Everyone, This week we continue with another weekend favourite among Barbadians.

Each weekend I set out to cook a different meat but there are times (many times) that I end up cooking chicken, every weekend – roast, curried, stewed, baked, grilled, pan-seared etc.

Hi Everyone, This week begins a 4-part series featuring a few weekend favourites among Barbadians (Bajans).

One of the main reasons I like to make scones/biscuits is because they require minimal pre-prep.

Hi Everyone, Whilst on a visit to Berbice last month, I went to Port Mourant Market and there I spotted a shave-ice vendor!

I have a special place in my heart for French Fries but give me a plate full of freshly harvested sweet potatoes that have been converted to oven-fries and I would easily find myself torn.

Hi Everyone, You know I like pepper right? Really hot pepper!

One day as I sat enjoying a small bowl of Lucian-style (St Lucia) fig (green banana) salad, I began to wonder how salt fish (a key ingredient in Lucian fig salad) would taste in a regular potato salad.

Hi Everyone, All right, brace yourself, today I am going to ask you to do something that may go against a practice you have been doing all your life, and one that you would have seen done by parents and grandparents long before you ever started cooking.

  Sometimes many of the combinations and things I cook, and the dishes I come up with are borne out of happenstance, experimentation, making do or laziness.

Hi Everyone,  Do you find that as you get older, that you repeat yourself?

I don’t know about you but I didn’t get much work done last week because I was caught up with all the happenings of Guyana’s elections.

Hi Everyone, I don’t think that I would be wrong if I said that we have had a week full of emotions.

  If you like ripe plantains and are looking for another way to enjoy them, minus the richness of having to pan-fry them, then I think you’ll like these grilled ripe plantains.

Hi Everyone, While I have eaten various types of souse – pig’s feet, cow heel and cow face as well as chicken feet, green banana and breadfruit – I had never had channa souse until a couple of months ago, while on that trip to Trinidad that I bet you are tired of hearing of by now.

Hi Everyone, A pound cake is the kind of cake you either like or dislike.

When I was a child, the seasons of Lent and Easter were seen as the worst of times and the best of times.

Yield: 10 INGREDIENTS5 large russet or Idaho potatoes Oil Salt 3 – 4 tablespoons butter ½ cup whole milk 3 cups grated sharp cheddar cheese for filling and topping ¼ cup thinly sliced green onions Freshly ground black pepper, to tasteDIRECTIONS Preheat oven to 400 degrees F with the rack in the middle.

INGREDIENTS 1 bone-in shoulder of lamb (about 4 pounds)Salt and pepper to taste 3 – 4 tablespoons green seasoning 3 large onions, peeled and halved 1 head of garlic, extra papery skin removed and cut crossways 4 cups vegetable stockDIRECTIONSRemove any excess slivery sinew from the outer part of the shoulder using a paring knife.

  Anyone up for some savoury dumplings? You know, there are times when one can take too many liberties with food.