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 classic Orange flavoured Vassilopita cake pairs well with an orange or Lemon Buttercream.

There are many ways to make this cake, so you can learn all about the tradition behind the cake and another recipe in my last year’s post.

Samousades is the Spartan version of baklavas and is made in a similar way we make “Tsipopita” in Cyprus, the only difference is that they are rolled into a thicker roll and whereas Tsipopita is always made with almonds, in samousades you can also add walnuts, pistachio etc, and more spices.

Tyropita (pr. tee- row -pee-ta) (τυρóπιτα), from tyri (cheese) + pita = pie is a Greek pastry made with different cheese fillings.

Zalatina, as it is called in Cyprus, or pichti in Greece, is a traditional delicacy, served as an appetizer, originally made from the head and trotters of the pig, which create a gel when it sets.

Brining a turkey makes it moistier. You can either brine it in a water solution with salt, water, sugar and spices or dry brine it.

Amygdalota, take their name from amygdala, which mean almonds in Greek and are no bake Greek cookies from the Greek islands made with blanched almonds and sugar. They are dipped in rose water and then coated with icing (confectioners’) sugar.

Melomakarona with Pecans are one of our Christmas traditional cookies which are infused in honey. They have no butter, no eggs, nothing dairy but they are so tasty you cannot just eat one.

These Kourabiedes by Parliaros are Greek Christmas cookies, similar to shortbread cookies which are flavoured with real vanilla pod, filled with toasted almonds and pistachios and when baked they are coated in icing sugar.

Can this gâteau get any more decadent? Well, never say no, because you never know. I was planning to make this gâteau or at least a similar one, last year but when I bought the chestnuts to make it I sprained my ankle so I never got to make it. When I bought the chestnuts …

Learn how to make dulce de leche at home with simple methods using condensed milk. Discover its pronunciation, tips, and delicious ways to use this rich caramel milk spread.