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.

Avgolemono, from the words avgo = egg and lemoni = lemon, is a Greek sauce made with eggs, lemons and stock from the food we are cooking. It takes a little practice to learn How to make Avgolemono sauce, but it’s not diffficult at all if you follow my instructions.

Making cakes is a delightful culinary pursuit that combines science and artistry. While there are countless cake recipes, some general rules apply to most cake-making endeavours.

When you sauté meat do not put too much oil in saucepan. Put only as much as to cover bottom of saucepan. Never sauté meat which is still frozen. Never put a lid on top of hot oil. When frying use the special top which is like a metal sieve If you get burnt and …

Μint is a herbaceous rhizomatous perennial plant native to all temperate climates. Spearmint leaves can be used fresh, dried, or frozen. They can also be preserved in salt, sugar, sugar syrup, alcohol, or oil.

In any recipe we have to grate an onion the easiest way is to do it in the multi by adding a bit of any fluid which is in the recipe i.e. tomato, milk, egg, oil, lemon etc.

This savoury bread soufflé is a deliciously satisfying dish that will leave your guests asking for seconds.

Fresh okra is often maligned for being slimy, but if they are handled properly, before cooked, these small, green pods will become delicious when cooked!

Do you need to cut pumpkin for pumpkin pies (see recipe) in small cubes? Try doing it with the accessory of your mixer which is for cutting salads. It doesn’t matter that it’s not in cubes. When baking no one will notice the difference. The results are amazing and in no time and effort! Here’s …

Clarified butter is the result of heating the butter on low heat so that it separates from the solids, which are removed, so that only the pure butterfat remains.

Some foods need to be kept in the fridge to help stop bacteria from growing on them, such as food with a ‘use by’ date, cooked food and ready-to-eat food such as desserts. To help stop bacteria from growing, remember: When you’re preparing food, keep it out of the fridge for the shortest time possible. …