I have a brief history with this dish. A couple years ago, my mom and I went to a greek restaurant in Ladner (i believe its called the PrimeRose or something). Anyways, after dinner we decided to try a dessert we've never heard before; Bougatsa. It was at this moment that i found my favourite food in the entire world. When we got home, I decided to make it myself.
Even though this recipe looks simple, it can be pretty difficult, especially for a beginner. I recommend having someone else to help with the assembly.

15-20 portions | 2 h 10 m | cook time: 50 m | prep time: 20 + 60 m

Ingredients:
custard:
- 750 g milk
- 180 g granulated sugar
- 70 g semolina, fine
- 1 tbsp vanilla extract
- lemon zest of 1 lemon
- 40 g butter, cold
- 3 egg yolks
- 1 pinch of salt
- phyllo dough
to serve:
- icing sugar
- cinnamon

For custard:

• In a pot, add the milk and sugar, and transfer over medium heat until the milk comes to a boil.
• Add the semolina and stir with a hand whisk, until the cream thickens.
• Remove from the heat and add the vanilla extract, lemon zest, cold butter, and mix until the butter melts.
• Add the yolks, salt, and mix.
• Transfer the custard into a bowl, cover with plastic wrap, and place it into the refrigerator to cool well. Make sure that the plastic wrap touches the surface of the custard, so it does not make a crust while cooling.

To assemble:

• Preheat the oven to 170ο C (338ο F) set to fan.
• Spread your working surface with melted butter and place the first dough. Roll it out softly with a rolling pin, not from the center but from its sides.
• Then, carefully spread the sides of the dough all around with your hands, by pulling the corners of the dough.
• Follow the same process, until you have a very thin phyllo.
• Spread ¼ of the butter and cut strips around the phyllo in order to form a parallelogram. Place the strips in the center of the phyllo.
• Add half of the filling in the center and close it like a folder. Set aside.
• Roll out the second dough in the same way, and spread ¼ of the melted butter.
• Place the bougatsa in the center of the phyllo, with the folded side facing down. Roll softly with the rolling pin, and fold the outer phyllo like a folder.
• Transfer the bougatsa, with the folded side facing down, into a baking pan lined with parchment paper and bake for 40-50 minutes.
• Follow the above process for the other two doughs as well. You can bake the second bougatsa too, or you can put it in the freezer.

To serve:
Dust with icing sugar and cinnamon, eat while warm.

https://akispetretzikis.com/categories/glykes-pites-tartes/mpoygatsa-me-krema 

Happy baking!
- Charlotte J.

Ingredients:

• 2.5 cups regular rolled oats (not instant oats), divided
• 3 tbsp chia seed
• 1/2 cup + 1 tbsp ground flax
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1.5 cups almond milk (or other milk)
• 1/2 cup pure maple syrup (or other liquid sweetener)
• 2 tbsp nut or seed butter
• 1 banana, chopped small
• 1 tbsp pure vanilla extract
• Dry sweetener, to taste if you want them a bit sweeter

Directions:

1. Preheat oven to 350F and line an 8 inch square pan with two pieces of parchment paper.
2. In a blender or food processor, blend/process 1 cup of the oats until a flour forms. Or you can just use 1 cup of oat flour.
3. In a large bowl, mix together the dry ingredients: oat flour, 1.5 cups rolled oats, chia, flax, baking powder, salt, cinnamon. In a smaller bowl, whisk together the wet ingredients: milk, syrup, nut/seed butter, banana, vanilla until no clumps remain. Add wet to dry and stir until combined. Add dry sweetener to taste if desired. Fold in any nuts or dried fruit that you desire.
4. Pour mixture into prepared pan and smooth out. Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. I baked them for 40 minutes, but baking time may vary. Place pan on cooling rack for 10 minutes, carefully remove, and cool on rack before slicing.

Another great dish today, but instead of dessert, its pAstA time!
Prep: 5 mins Cook: 25 mins Total: 30 mins Author: Joanna Cismaru Serves: 4
Ingredients:
- 12 oz uncooked pasta of your choice
- 6 slices bacon cut into bite sized pieces
- 2 large leeks cleaned and sliced thin
- 1/4 tsp salt
- 1/2 tsp pepper
- 3/4 cup heavy cream 35%
- 1/2 cup parmesan cheese grated

Directions:
1. Cook the pasta according to package directions. Save 1 cup of pasta water.
2. Cook the bacon according to how crisp you like it. Transfer bacon to towel lined plate to soak up fat after cooking. Save 1 tbsp of fat, discard the rest.
3. Make the sauce. Heat to medium and add leeks, pepper, and salt. Stirring occasionally until softened, about 3 minutes. Pour in heavy cream and cook for 2 more minutes or until slightly thickened. 
4. Finish the dish. Add the cooked pasta, Parmesan cheese, bacon, 1/2 cup of the pasta water, and remaining pepper to the skillet. Toss everything until the pasta is well coated. If the pasta starts getting too dry, keep in mind it will soak up that sauce as it start to cool a bit, add the remaining 1/2 cup of pasta water, or as much as needed.
5. Serve.

https://www.jocooks.com/recipes/bacon-leek-pasta/​ 
Have fun baking!
-Charlotte