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 hope you all had wonderful holidays. We spent some days in Sparta where we had our traditional lamb on the spit and kokoretsi. On Monday we visited the nearby village of Agios Georgios Voutianoi, where St. George’s day is celebrated with horse races. The weather was mostly sunny and enjoyed our visit there. On …

Rosotto is a vegan rice pudding made with rice flour and rose cordial. I named this pudding rosotto (playing with the name risotto) because roz in Greek means pink. I must be the person who has made the most rice puddings in the world! Here are a few: Classic Ryzogalo (Greek Rice Pudding) Vegan Lactose …

Tsoureki, plural Tsourekia, (pronounced TSOU-rhe-kee), is a slightly sweet Greek bread, similar to brioche, which is braided and made throughout the year. It is also part of our Easter and Christmas traditions.

Halvas – Χαλβάς (plural Halvades) is one of our favourite desserts during Lent but I always like to make it in different flavours. This time I made the basic recipe which was divided in two parts. In the first one I made a strawberry coulis which was used both inside and to decorate the dessert …

These Healthy Olive Oil Honey Oatmeal bars have a crunchy base with a subtle olive oil and coconut taste and the topping is like a dessert we make in Greece with nuts and honey called pastelli.

Welcome to the second edition of Creative Concoctions. I am really very happy that again we have some very talented bloggers who responded to my call to create vegan or Lenten recipes. It gives me great pleasure to present the roundup for Vegan and Nistisimes recipes and I would like to thank each and …

In Greece we love fish recipes and most of them I keep rather simple. Fresh fish is wonderful seasoned with only salt, pepper and oregano and then grilled or broiled. It is then served with “ladolemono” sauce.

During the Great Lent period which is 48 days before Easter, the Orthodox abstain from eating foods containing animals with red blood (meats, poultry, game, fish), as well and products from animals with red blood (such as milk, cheese, eggs, etc.) Fish with backbones are not allowed but mollusks like squid, octopus, shrimps, mussels etc., …

Here are some of my delicious salads, for every season, time and occasion. Salads make eating colorful, fresh foods easy and delicious.

If you have leftover rice and don’t know what to do with it, here is a quick and easy solution which can be served as a side dish. If you don’t want to eat rice the next day again, you can deep freeze it and use it whenever you like. I served this side …