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.

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.

Plastos, which is a type of pita (pie) from Thessaly, is a much easier version of spanakopita without phyllo, made with spinach and corn meal, which is equally delicious.

It’s been really hot during the past weeks and as that was not enough, I have been suffering from back aches and pain in the neck so that has kept me away from blogging. I have been going for physiotherapy and I am a bit better but still I must avoid staying too long …

I will try and keep this post short because one of my son’s friends from Hungary is staying with us, so this is keeping me quite busy all day. After our visit to AB Vassilopoulos storage centre, I wanted to showcase some recipes made with selected Greek products. I made a Cheesecake with wild …

This Dakos Salad with Rocket (arugula), Apricots and feta is my twist to the Cretan Dakos Salad.

This Sour Cherries Cheesecake (called agriovyssino, in Greek) is easy to make and you will certainly enjoy the delightful combination of creamy cheesecake, rich chocolate, and tangy sour cherries!

Last week I got an invitation by e-mail for a visit to the Storages and Distribution Centre of AB Vassilopoulos, one of the biggest Greek food chains, in Oinophyta, which is an industrial area, 57 km to the North of Athens. Our rendezvous point was at Syntagma Square in the centre of Athens. A bus …