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.

As August is the vacation month in Greece, no one wants to stay at home, although we are not going on vacation. However, living near the seaside, we do enjoy going to the beach almost everyday. We go early in the morning and by the time we get back to have breakfast, shower, wash …

Hot Kagianas is a twist of the traditional Greek dish called Kagianas, which is made with cooked tomatoes in olive oil until they reduce to a thick sauce in which eggs are scrambled.

This Chickpea Salad combined with bulgur wheat as well as the remaining ingredients is a very healthy meal on its own, even if it is called a salad.

This easy Cherry Pit Liqueur is made using the leftover pits of cherries and leftover syrup from a cherry preserve.

I am a sucker when it comes to using anything leftover, unless I am sure that there is no other use of it!

This recipe started when I attempted to make mozarella cheese and failed! It’s not the first time that amazing recipes are created after an unsuccessful attempt to make something else. Technically this is not the traditional panna cotta made with full fat cream but a much lighter version made with two kinds of milk and …

I have already posted the recipe for making Apricot Jam but this one deserves a separate post just to show you how quickly you can turn some ripe fruit into jam in no time. It took 15 minutes from start to finish. I bought these fruit six days ago and after eating as many as …

Whole Wheat Penne with Chickpeas, Roasted Cherry Tomatoes and roasted garlic is a delicious and healthy vegan pasta dish. A delicious summer meal.

The usual Loukanikopitakia we make in Greece are those called Pigs in a Blanket made with frankfurter sausages, wrapped in puff pastry. The other day I made Galaktoboureko and had some leftover phyllo sheets*. Instead of making the usual Tyropitakia I saw some Kalamata sausages** in the fridge, I had leftover parmesan from my last recipe …

Hounkiar Begendi is a Turkish dish with stewed lamb or beef, served on a bed of creamy eggplant puree. This recipe literaly means “the sultan was satisfied”.

An amazing Greek-style carbonara made with some Greek ingredients, such as feta, Greek yoghurt and herbs!