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.

Tartar Sauce or Tartare is a cold sauce, typically eaten with fish, consisting of mayonnaise mixed with chopped pickles, capers, etc. which goes well with fish and seafood.

When the temperatures started to rise with the arrival of spring in the Northern hemisphere a lot of my foodie friends started to talk about “losing weight”. I joined that conversation because all the cooking, blogging and not exercising during the winter took its toll on me. I don’t regret all the delicious food I …

Lately I haven’t posted any cakes or desserts as I am trying to avoid them but this recipe was prepared early March, so I thought for a change I could add a dessert. Don’t get me wrong, I am still on a “healthy diet” not that I am starving but I am trying to eat …

This lemon marmalade is easy to make and turned out so delicious, everyone at home loved it and the recipe is pretty straight forward.

These Courgette (Zucchini) Fritters are crispy and packed with vitamins and protein as they are made with quinoa. A few days ago I wrote about the other parcel I received from sweet Nuria and as I promised I am writing about the parcel I received from Pixie before Easter. When Pixie asked me what I …

Gavros Marinatos (marinated anchovies) are like sushi. Actually the fish is not totally raw as by marinating them into an acidic liquid, such as vinegar or lemon juice, it’s like cooking them and serving with with extra virgin olive oil, garlic and oregano makes an amazing appetizer.

Watercress, in Greek called “kardamon = κάρδαμον”, (Nasturtium officinale), is an acquatic plant which is usually used in salads or to make soup.

Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!

It’s nearly summer here in Greece and I had made up my mind to start a diet after Easter and at last I am ready for it.However, you will still be seeing food which is not diet food but I have a lot of recipes I have prepared but not wrote about and of course …

Greek-style deviled eggs are a twist to the classic, made with olive oil homemade mayonnaise and tzatziki, garnished with Kalamata olives, bell peppers and capers.