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.

A light and fluffy olives cake recipe made with mild extra virgin olive oil and kalamata olives that’s perfect for both breakfast with a cup of coffee or as a snack.

Bœuf à la Bourguignonne, also called Beef Burgundy is perhaps one of the most famous dishes of Julia Child.

I think that you will agree with me that there isn’t any one who will say that they do not love croissants, especially if they are home made. I used to think that it was impossible to make them but I challeged myself and after a couple of attempts and watching a few tutorials on …

Ekmek Kataifi is a delicious Greek dessert with shredded phyllo and nuts, bathed in syrup topped with pastry cream and whipped cream.

This Valentine’s Dark Chocolate Cake is rich and delicious. It is super moist, filled with cream cheese, whipped cream and sour cherries and gets all its flavour from the sour cherries.

I’ve been busy the past days as I am now trying to make the book into an e-book, but this turned out harder than I anticipated. However, we still have to eat and since it was really cold here in Athens last week, cold days call out for hot soups. I first made this soup …

The other day when I was writing the post for the Vegan Black Bean Spanakopita, I was craving these beans again so the next day, I made them into a casserole dish with lots of vegetables and tomato sauce. Dried legumes are very healthy as they are a good source of protein, fiber, iron, calcium, …

Vegan Black Beans Spanakopita (spinach pie) is not the usual spanakopita you make but adding black beans makes a new filling and healthy spanakopita suitable for the fasting days of Lent.

Wild Boar, in Greek Agriogourouno (pr. ah-ghree-oh-GHOU-rhou-nho) is cooked in a “gastra” which is a Greek Dutch oven. The meat is marinated and then slowly cooked in the oven.

These Greek sweet and sour potatoes, are crispy from the outside and juicy from the inside, perfect as a side dish to accompany any meat dish.