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.

Sofrito is a veal steak slowly cooked in a white wine, garlic and herb sauce and is usually served with rice. It is a dish native to, and almost exclusively to be found on, the island of Corfu. So fritto in Italian means slow frying (sautéing) and this dish has its roots probably …

The Savory Pies Event was a huge success, so it would be a pity not to feature an Event with Sweet Pies as well. I want to thank all of you for your participation. This time there will also be a prize involved and I shall decide later on whether there will be a voting …

I shall post the announcement of the event later today. As I said yesterday there will be a prize for the winner who will be selected by random draw. I’ve seen others using random draw but I searched the internet and could not find anything. If anyone knows how I can do this please let …

A round-up of many savoury pies .. by talented food bloggers.

Rolo me patates is made with ground meat in which we addd hard boiled eggs and make a roulade, like a meat loaf, and bake it in the oven. In Cyprus we enclose the roulade with caul fat, which melts as it is being baked in the oven and gives a wonderful flavour to the …

An easy classic Vanilla Apple Cake made from scratch with fresh apples, topped with caramel sauce and pecans.

I was looking for grilled chicken breasts recipes and found this teriyaki chicken recipe. I didn’t know what teriyaki is, so I google searched further and read a few other recipes as well. I did not have all the ingredients, so I decided to go along with what ingredients I had at home. Instead …

Making phyllo from scratch may be a little bit intimidating, not that it’s difficult to make. However, here is Greece we have a big variety of phyllos, each one different in taste and texture. Apart from the thin phyllo everyone knows which is used to make baklavas, we have “horiatiko phyllo” which is a phyllo …

Lamb is the star of the Easter lunch and we want to offer you an exquisite recipe from Tuscany, a classic. How to prepare the leg of lamb in milk.

In Greece we usually make a no bake, easy cheesecake and for those of you who have never tried this baked version, I strongly recommend it. If you cannot find pecans, you can substitute them with walnuts. A mistake which is usually made by novice bakers is that they add too much butter to the …