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.

Fried Halloumi Halloumi is the most popular cheese in Cyprus and it has been registered as a protected Cypriot product. You can eat it as it is or fried, grilled or barbecued.

These mini flaounes or flaounitses as we call them, are easy to make and are an excellent snack and the perfect finger food for parties.

Anari is a Cypriot soft cheese and this easy dessert is a sort of Cypriot cheesecake. It is very refreshing and very tasteful. Ingredients: 2 packets of sfogliatine biscuits 1 kilo of unsalted anari cheese 1 cup of sugar 1 teaspoon of ground cinnamon ½ cup of orange blossom water Whipping cream 1 heavy cream …

It’s easy to make caramelized almonds which you can use on top of cakes, ice creams and to decorate other desserts. Ingredients 1 cup of almonds baked in the oven until brown 1 cup of sugar 1 tablespoon of lemon juice Some tablespoons of water until sugar is totally wet Directions: Put the almonds in …

Vine leaves or grape leaves are the leaves from the grapes used for making wine or the grapes we eat.

The best period to get the vine leaves is when they first appear, during April – May, when they are fresh and tender and before they are sprayed with pesticide.

Dolmades me Avgolemono (dol-MAH-thes mé Avgolémono) , are vine leaves stuffed with ground meat and rice which are then served with an egg lemon sauce, called avgolemono (avgo = egg and lemoni = lemon).

Koupepia (as we call them in Cyprus) are dolmades made with grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.

The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes. Eliopitakia. Eliopsomo (Olive Bread) Lagana Olives and Carrot Bread Sticks and rolls Whole Wheat Focaccia with Kalamata Olives

Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations.