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 pumpkin cheesecake tart is a delicious dessert made with pumpkin puree cream cheese, Greek yoghurt and other ingredients.

A simple plan to lose weight quickly and sustainably with no hunger, no calorie counting, no magic products but just eating real food.

Rolo me Phyllo Kourou is a twist of the traditional Greek meatloaf with hard boiled eggs. My addition is wrapping the meatloaf in homemade shortcrust pastry made with yoghurt, called “kourou”.

If you are carving a pumpkin for Halloween, here are a few idea what to do with your Pumpkin meat after carving it.

We really love salmon and find that Lime, Dill and Garlic pair great together. Combined with the orange-garlic honey sautéed spinach makes a very healthy combination.

This Teriyaki Chicken may not be very traditional but I cooked it with ingredients I had at home. It is easy to make, with low calories but with so much flavour coming from the orange glaze.

You all know that I have been using the Commenluv plugin for WordPress for a very long time. It’s the plugin that compensated my readers by adding their last post and give back some of the love for coming and commenting. As soon as I was informed by Andy that commentluv premium has came out …

Milokopi belongs to the sciaenidae family and can be found in Mediterranean fish markets but it is also found in the Eastern Atlantic. It’s scientific name is Umbrina cirrosa, but it is known as Bearded Umbrine, Corb, Corvina, Drum, Gurbell, Maigre, Sea Crow, Shi Drum, which is better known as “drums or croakers.” Drum …

These beans are called barbounofassoula or hantres in Greek, which means beads. When these are fresh and green they are called fassolia barbounia (runner beans) Phaseolous Coccineus which are a hybrid of Phaseolous Vulgaris (the common bean) and when they are ripe their pods become beige and red and inside the beans are off-white with red markings. However, when cooked they loose this lovely colour.

If you are working and don’t have much time, this pasta salad with sautéed vegetables is a dish you can prepare in no time.