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 Diet Caesar’s Chicken Salad is much healthier than the classic recipe but without compromising on the taste.

This Fettuccine with Chicken and Chocolaty, Mastic gum Sauce recipe was inspired when we visited France. One day I tried a Mexican dish called Pollo con Mole Negro, that is chicken with a black chocolate hot sauce. I still remember how much I liked that dish and decided to make something that would remind me of that recipe.

Ginger salmon and spice rubbed salmon are two recipes I recently made, both with excellent flavours. They are so simple to throw together, yet they taste like eating salmon in an expensive restaurant.

Whether you are making Sweet or Savoury fillings for your vols au vent, these elegant vols au vent will surely impress your guests!

Vols au vent are small, hollow cases or shells made of puff pastry. These pastry shells are typically used as
containers for various savoury or sweet fillings.

I have been wanting to visit Varvakeios, the Central Market of Athens, for ages but although I live in Athens the last 22 years, I never managed to do so. Whenever I was at the area I was either in a hurry to do other shopping or a few times when I mentioned going inside, …

This Turkey Roulade is made with turkey breast which is stuffed with leftover chicken livers and rice from the Christmas Turkey.

Last week when my sister visited me from Cyprus, I wanted to make a dessert but since I’ve been trying to eat lighter, I decided to make something, not so “sinful”. I also wanted to use mastic gum, since I am hosting this month’s event Think Spice.. Think Twice: Fennel Seeds and Mastic Gum …

Ravani or revani is one of those traditional Greek desserts our mums used to make. The classic recipe of Ravani is made with semolina and yoghurt and then drenched in syrup. A similar recipe is made by other cultures as well and we find it under the names Basbousa, Basbuusa, nammoura, shamali etc.

I am really disappointed that I missed the train for Germany for our virtual culinary tour around the world, as I was planning to participate but I lost track of the time, so my Pigs in a blanket, will have to wait before I lose another train and I am now heading right away to …