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.

“Viral” is a fashionable word these days. Something goes “viral” because everybody knows it, talks about it, wants it. Well, the European Community ABC didn’t go viral, but in reading again its announcement post from December 2012, I see that it talked about 16 blogs that were announcing together a virtual culinary tour of the …

This dessert is easy to make and so light and refreshing, which will please everyone. Instead of making a pastry cream with heavy cream, butter and eggs, I made this light cream using evaporated milk and Greek yoghurt, which add a wonderful taste but with far less calories. My relatives in Sparta have started their new …

Elevate your dinner game with this delectable gourmet Spaghetti with Sausages, Red Pepper Sauce, and Buffalo Cheese recipe.

This Banana Jam with Figs, Peaches and Grapes is very aromatic and you can serve it on your toast, muffins, scones, cheesecakes or with a cheese platter.

Today I am posting two different Chocolate Mousse Cheesecakes I made recently. One of the them was baked and the other was not. The crust is the same for both cheesecakes. Each one is different in taste and texture but both delicious. One of them is made with vanilla essence and the other one with bitter almond oil which makes an amazing combination with chocolate.

I mentioned this recipe in my post for the Tomato and Fruit Chutney. You can use the chutney as a sauce to dress your pasta dishes and you will have an easy pasta dish prepared in no time, which is not only easy to make but also delicious. This time of the year I …

A Mediterranean-style tomato fruit chutney made with ripe tomatoes, apples, dried fruits, and warm spices. Perfect with meats or cheeses!

When Zorra of Kocktopf, invited me on Facebook, to participate to the Bread Baking event, I wasn’t sure what to make but I decided to take the challenge. This month’s theme is breadsticks and according to our host, Marion it doesn’t matter if they are thick, thin, long, short, straight or crooked, as long as the bread or …

Galaktoboureko in kantaifi nests is a twist of two classic Greek recipes: Galaktoboureko, which is a pastry with semolina pudding and Kantaifi, which is a pastry filled with nuts.

I’ve written about purslane (portulaca oleracea) in many other posts. Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. The stems, the leaves and the flowers are all edible. Ms. Simopoulos states that Purslane has .01 mg/g of EPA. This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 fatty …