10 Classic Recipes We'll Be Handing Down to The Next Generation
Gourmandize Staff,
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Roast Dinner
Though it comes in many mouthwatering iterations, there's one thing all roasts should have in common: tenderness. Most often cooked for hours, a roast is a labor of love; with time, it soaks in the herbs, vegetables and wine, emerging as soft as butter. It is for this reason that roasts are typically served on Sundays. This beef pot roast promises to deliver. Get the recipe here.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!