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.

Athoi are vegan Cypriot zucchini (courgette) flowers which are stuffed with rice, herbs and spices and cooked until the rice is soft.

Hi everyone. I just came back from Cyprus a few hours ago and making a quick post to thank you for voting for my first entry. I hope to be able to post about my trip to Cyprus soon. This is my sister Alkistis with whom I was staying with in Cyprus. I helped her …

Homemade paneer cheese, a staple in Indian cuisine, is a fresh and creamy cheese made by curdling milk and separating the curds from the whey.

Voting for Project Food Blog has started. If you like you can vote for me directly from the widget. Thank you, Ivy

This Peach and Nectarine Crumble is a delightful summer dessert that combines the sweet and juicy flavors of ripe peaches and nectarines with a buttery, crumbly topping.

Foodbuzz is a food blog community where foodies from all over the world connect with each other, share their blogs and recipes. For those of you who don’t know, Foodbuzz is now hosting their first food blog competition called Project Food Blog and all the featured members can participate. Could I be the Next Food …

Fanouropita or Phanouropita is a Greek, vegan cake made to honour St. Phanourios (or Fanourios), who is known to help people find lost objects or to reveal things to you.

Today my beloved brother passed away and I shall be away from blogging indefinitely. I wish to thank you in advance for any messages you leave but will be unable to respond. Ivy

Banana Honey-Tahini Almond Bread is a twist to the classic cake, made with ripe bananas and many healthy ingredients such as tahini, honey and almonds.

My favourite eggplants until now were “tsakonikes” which I thought were the only ones which were sweet. I avoided cooking with the big round purple ones, as I heard that they were bitter. I’ve been seeing white eggplants at the market place for a long time but had never tried them until recently. When …