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.

I have made this spicy tomato sauce recently and have used it in a few recipes which will be posted soon. I call it a winter sauce because I have used tinned tomatoes, whereas in summer I would have used fresh ripe tomatoes and may be some fresh basil or fresh oregano in it. Making your own sauces from scratch is very easy, there are no preservatives and it’s much more cheaper, so here’s a good start on saving time and money.

Macarons are the new madness, frenziness, fashion, trend or whatever else you want to call it in desserts. It is a meringue cookie and its main ingredients are egg whites, sugar and ground almonds. Macarons can be filled with buttercream, jam, lemon curd, pastry cream, whipped cream, chocolate ganache or any other filling you like.

Gavros Plaki (baked anchovies) is one of the relatively cheap fish and that is why it is called “fish of the poor”.

During the season it is fished in abundance it ranges around 4 – 5 Euros a kilo and when the catch is not good, around the period when there is full moon, it reaches maximum 10 Euros a kilo.

I’ve made this recipe many times each time with a few minor changes. I’ve marinated the salmon with honey and orange, with honey and lemon, with pomegranate molasses, with petimezi (grape molasses), with Asian flavours, etc. Salmon is one of my favourite fishes and still have a lot of recipes I have not posted. Although …

This Chicken Trahanas Soup is creamy and nutritious because apart from its own qualities, many vegetables are also added to it.

We were informed a few hours ago that my mother-in-law Antonia Liacopoulou, passed away peacefully today 28th January 2012. She was born on 8th October 1913 and gave birth to four daughters and he youngest child was my husband, She had 10 grand children and seven great grand children. Although over ninety eight years old, …

Patsavouropita is a traditional Greek, delicious savory pie with phyllo and feta, which is very easy to make and tastes amazing.

This Dakos Savoury Greek Cheesecake, is the perfect appetizer when you need to feed a crowd. A savoury cheesecake I made during Christmas, based on the Greek Cretan recipe for Dakos.

Mont Blanc is a French-Italian dessert, made with meringues, chestnut puree and whipped cream,

It’s another New Year again. I do not like making resolutions I will not keep but here are a few things to keep in mind. Look back at the past, with FORGIVENESS, ahead to the future with HOPE and OPTIMISM, look down with UNDERSTANDING, and keep your heads up with GRATITUDE! Wishing you all a …