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.

Although in my last post I mentioned that it would take a long time to have an internet connection, things turned out much easier than what we were originally expecting and got the telephone line installed a couple of weeks after we arrived. It was a real odyssey to relocate and three weeks later most …

This delicious chicken risotto with tarragon, combines creamy risotto with flavourful chicken with a Greek twist, for a satisfying meal.

Can you believe it has been five years since I started blogging? I myself find it hard to believe that I made it so far. I am an Aries and Aries tend to get bored very easily but although there are times that I do feel tired of blogging, I seem to be hooked with …

Watermelon Pudding is a gluten free dessert, made with leftover watermelon fruit preserve syrup which is thickened with rice flour.

Whenever applying a frosting on my cakes, I used to make a mess on my white platter, so I have prepared a video showing you an easy way not to make such a mess. How to Frost Cakes without making a mess. Cut a large piece of parchment paper. Trace your baking tin with …

Melitzanes me tyria (Greek Eggplants with Cheese) is a deconstructed imam bayildi recipe I made, which however, is much lighter and healthier by roasting the eggplants and even tastier by adding peppermint and Greek cheeses, graviera and feta, which also add to the flavour.

This Lentil and bulgur Spicy salad is not Cypriot dish but some of its ingredients are much closer to Cypriot cuisine, as I was inspired to make it by a Bulgur Pilaf we make in Cyprus.

I am really excited to announce that I joined a group of home bakers helping each other to achieve perfection. I saw the announcement at Reeni’s blog and there was no second thought. I never joined the Daring Bakers as I was afraid I could’nt cope but I think I’ve gone a long way since then …

The ancient Greeks ate a lot of garlic and used to call it “The Stinky Rose”. Ancient Greek athletes competing in the earliest Olympic games did not turn to steroids to enhance their performance, but to garlic.

Making cobblers, crumbles, crisps, etc., I think is the best way to use leftover fruit. The distinction between them, however, has given me headaches, so lets see what these are.