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 morning when I visited my friend Rosa, of Rosa’s Yummy Yums, she had a fun meme which she saw on a French blog, asking bloggers to post a couple of photos when they were young. I found it quite amusing so here are a few photos when I was a child. I was crying …

Fakes (pronounced fakhés) is a Greek vegan lentil soup with vegetables. It is of high nutritional value which makes it perfect for the cold days!

I have been following Ruth’s Presto Pasta Nights since I started blogging, more than a year ago and it was and is one of my favourite Food Events. Pasta is so versatile that all you need is little imagination and little time to create a delicious meal. It is amazing how pasta transforms around the …

Kluski z Kapusta is a traditional Polish dish with cabbage and pasta. I made a few tweaks of my own, adding Greek ingredients.

Why would I by posting a Nectarine Cake in the middle of winter? Nectarine is a medium-sized stone fruit – a variety of peaches or a mutation of the peach bearing fruit – (Prunus persica) with a smooth red and yellow skin, firm yellowish-pink flesh and a peachy flavour with undertones of almond. Commonly showcased …

Moschari Kokkinisto is a Greek stewed recipe with veal. We don’t prefer beef in Greece so most of the Greek dishes are made with veal. Kokkinisto in Greek means “reddened” which is the final outcome of a veal dished cooked in red wine and tomato.

Joan, of Foodalogue, who is one of our Members at BloggerAid, is spreading the word about hunger by posting a series of posts during A Culinary Tour Around the World. During her trips, Joan will be introducing us to some virtual friends she will be making and talking about the country and its culture. As …

Quince (Kydoni in Greek), is known from ancient years and its cultivation is said to have preceded that of the apple culture.

This Sweet and Savoury Pork Tenderloin with Quince, Prunes and Chestnuts is a flavour-packed dish that combines succulent pork tenderloin with the rich, fruity sweetness of quinces and the earthy goodness of chestnuts.

I have never made giant pasta shells before but seeing a few posts in the past I knew these would be great so when I saw them at the supermarket I could imagine all the fillings I would try them out with. I was debating what to make. Would it be stuffed with meat or …