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 Homemade Mayonnaise is extra delicious because it is made with Greek extra virgin olive oil. It’s mild and fruity taste is the star of this condiment.

This Spring salad is easy to make with leftover Easter Eggs. This is based on a salad we used to make on Easter day in Cyprus and I have enriched it with more herbs, which makes it delicious and also very healthy.

Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines.

Enjoy Petros Gaitanos, one of the most beautiful voices, singing byzantine hymns for Good Friday.

Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit. The word ovelias pronounced Oh-veh-LI-as comes from the ancient Greek word “ovelos” which used to be a wooden or steel rod, where pieces of meat were skewered on and slowly cooked. Nowdays, the word “ovelias” means a whole lamb cooked for Easter on the spit.

Flaounes pr. flah-OU-ness (singular flaouna) is a traditional Cypriot Easter cheese bread made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes, flavoured with Masticha (mastic resin), mahlepi (mahleb) and mint.

Sheftali pl. Sheftalia are Cypriot oval shaped crépinettes, made with minced pork, herbs and spices which are then wrapped in caul fat and barbecued.

This vegan carrot cake is so easy to make, it is moist and tastes fantastic. You can eat it as it is or add a glaze on top!

Koupepia Gialantzi are a traditional Cypriot dish, commonly known as stuffed vine leaves. They are similar to the Greek dish dolmades but are vegan with only rice and herbs.

Taramosalata, is a wonderful Greek dip made with red or white fish roe of the cod or carp fish, served as an appetizer.