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.

Fun Faces Today I wanted to post something easy as my sister has come from Cyprus and will be staying with me for a week, so I don’t have much time to visit your blogs and spend a lot of time on the computer. I have being doing a lot of cooking and my recipes …

A few months ago, when I was hosting one of the Events for the World food Programme – Time to be Thankful, Lisa, of Lisa’s Vegetarian Kitchen, participated with a lovely recipe of Black-eyed pea Patties. I bookmarked the recipe and decided to give it a try some weeks ago, adding a few ingredients …

Glyko Milo is a Greek fruit preserve made with a Greek variety of apples called Firiki (Pijrus Malus ή Malus Communis), which are very aromatic.

I made these marinated Pork Chops with ingredients I had at home. The marinade tenderized the pork chops, while making them extra juicy, infusing them with a sweet and sour flavour. I have been watching my diet for some time now, so I try and cook lighter but without counting calories. Mostly I cook some …

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, …