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 amazing Asian inspired Sweet and Sour Turkey, is cooked in a sauce with bell peppers, carrot and pineapple, which makes the sauce delicious.

Beer bread is one of the most easy breads to make and the taste is amazing. Beer makes the dough bubbly an you will have the most delicious, homemade loaf of bread on the table in less than two hours.

Ampelofassoula are the fresh green green beans (Vigna unguiculata) also known as cow peas, also called louvi in Cyprus. These beans are eaten before they mature,usually boiled and eaten as a salad with olive oil and lemon juice. When they ripen the seeds are dried become the well known black eyed peas.

This cake is made with Genoise sponge, filled with cream cheese, whipped cream, white chocolate and decorated with caramelized bananas.

I just wanted to say thank you to all of you leaving a comment and just to tell you that I have not been feeling well the past few days, it’s a flu, so sorry if I haven’t been visiting. Have a nice weekend…

“Tyler’s” Ultimate Caramel Apple Pie is a scrumptious twist on a classic dessert with a buttery, flaky crust, filled with apples and sweet red wine caramel sauce, made by chef Tyler Florence.

There have been a lot of changes in my diet the past months and I am really happy with all these changes. We eat less meat which means that the pork we used to eat at least once a week is now limited to once a month, the beef we used to eat once a …

Poached fruit, especially grapes, become delicately ambrosial when poached in a sweet, Cypriot wine called Commandaria. They are perfect on puddings, with Greek yogurt or even in salads.

Insalata Caprese, which means Salad made in Capri, the region of Campania, in Italy, is a simple salad using plum tomatoes, mozzarella, basil, olive oil and season

Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven. However, not all of us have wood burning ovens or clay pots but we can still cook it in a Dutch oven or any casserole dish in our home oven. If you don’t have any of the above, use a baking tin which cover with an aluminium tent.