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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.

Kaskavalli is a Cypriot table cheese, which I would describe to be similar to kefalograviera.  It is a hard, yellow cheese and it is characteristic from the many holes it has, when it is cut.  Its origin is from Italy but I don’t know when they started making this cheese in Cyprus, probably during the …

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Moschari Noua takes its name from the Greek word “Moschari”, which is veal and “Noix de Veau” which is the top rump, also known as silverside in many other countries.

Noua as we call it in short, is a pot roast beef or veal using the above cut.   It can be cooked in a pressure cooker, in a pot or Dutch oven.

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A Roux (pronounced rou) is a combination of flour and fat,  butter  or oil which are bound together to thicken sauces, gravies and stews. Preparation time: about 15 minutes or more if you want it dark Ingredients: 60 – 70 grams butter 80 grams flour Heat butter in a sauce pan and add flour and …

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