Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

A creamy, easy no-bake cherry limoncello dessert with custard, Savoyard biscuits, and whipped cream. Includes variations, tips, and substitutions for the perfect Easter treat.

A fragrant pomelo, apple and ginger marmalade recipe made with natural pectin. A perfect balance of sweet, tangy and spicy flavours.

Delicious Dulce de Leche and Peanut Butter frosting for cakes, creamy, thick, spreadable, perfect for your next cake.

Vegan olive oil mandarin thumbprints filled with marmalade, made with fresh mandarin juice, spices and almonds. Includes instructions to turn the same dough into Greek mandarin paximadakia (twice-baked rusks).

Velvety pumpkin soup with carrots, sweet potatoes and fresh ginger. This easy make-ahead soup is perfect for any festive gatherings.

Spicy prawns with ginger, chilli and feta is a vibrant Greek-inspired saganaki variation made with olive oil, tomato, bell peppers and Moschofilero wine. Ready in 30 minutes.

Epityron is an ancient Greek olive spread made with olives, olive oil, herbs, and spices. Discover its origins, history, and a simple recipe rooted in Greek culinary tradition.

A rich red-wine kydonopasto with warm spices and roasted almonds. Inspired by tradition, finished with a personal Valentine’s twist.

Gougères, the classic French cheese puffs made with pâte à choux and Gruyère. Crisp outside, light and airy inside, perfect for apéritifs, wine, and entertaining.

A classic Greek garidomakaronada made with prawns, whole wheat spaghetti, tomato passata and ouzo. A simple, flavourful seafood pasta inspired by Greek seaside tavernas, perfect for winter cooking.