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.

I recently discovered an Asian store where I had bought some Indian products and one of them was garam masala. The ingredients written on the package I have bought are: Coriander, cumin, pimento,nutmeg, pepper, cardamom, clove, fennel and bay leaves. When I asked my friend Swati, of Sugarcraft in India, if garam masala means spices, …

Mille-feuille also written as Millefeuille (in French meaning ‘thousand sheets’), known also as Napoleon, is a two or three layer sandwich of puff pastry, alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam.

A delicious Greek Salad (not Horiatiki) served in Puff Pastry Cups

Pastitsio is a layered Greek pasta casserole dish, made with tubular pasta, meat sauce and topped with bechamel sauce.

This is not a recipe nor did I intend to publish it but so much food is wasted that I just wanted to point out how important it is not to waste any food. Prices are going up every day so nothing must be wasted. A little imagination is enough to make new recipes either savory …

Other than an assortment of fresh ingredients, all you need to create a good Greek salad is a delicious dressing.

Pasta Flora is a dessert my mother used to make quite often and she usually used whatever homemade jams she had.

The word “Kheer” is derived from the Sanskrit language word “Ksheer”, which means milk.

After receiving the package sent to me by my friend Pixie, of You say tomahto, I say tomayto, I made this quinoa salad. I saw some ideas of other salads but did not have some of the ingredients so I decided to make my own recipe, with ingredients I had at home. I am submitting this recipe to Sangeeth …

This Greek tuna fish has rather dark flesh and apart from the back bone the rest is boneless. The marinade makes it tender and delicious.