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.

Lagana with Garlicky Olives, Sun-dried Tomatoes and Rosemary is not your classic Greek flatbread traditionally baked for Clean Monday, but a twist you can make year around.

I was recently contacted by GreekFoodShop.com who offered to send me some Greek products to review and I gladly accepted. GreekFoodShop.com is a new venture put together by young Greek entrepreneurs, who despite the country’s economic crisis and current wave of events wish to invest on the export of quality Greek food products and help …

Apple Meringue Galette is a delicious autumnal dessert which it’s so quick and easy to prepare, you’ll want to make this again and again!

Bread Pudding is an old fashioned dessert which is made in many countries which had an English influence.

Pirozhki or piroshki or Piroski (as we call them in Greece, with stress on the last syllable), are made from yeast dough and filled with a variety of fillings and are great for snacks, appetizers, lunch or dinner.

Spaghetti Pastitsio is a low fat pasta casserole dish, which is made with leftover spaghetti and bolognaise sauce, anthotyros cheese (similar to ricotta) and egg-less bechamel.

Chicken with Leeks is a very simple but delicious and light dish which can be whipped up in no time made with Greek yoghurt and pesto which makes a very creamy sauce.

This braided Savory cheese tsoureki is made with tsoureki dough and a filling made with cheese, eggs and mint.

Traditional Lambriatika Koulourakia (also called Paschalina Koulourakia), are Greek Easter butter cookies, which are traditionally made only during Easter and have a distinct flavour as baking ammonia is used as the leavening agent.

Halvas – Χαλβάς (plural Halvades) is one of our favourite desserts during Lent but although I do like the classic recipe, over the years I have made so many new flavours, that I don’t want to go back to the classic one. This time I made a honey syrup, flavoured with lemon, cinnamon and …