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.

Koulourakia Paschalina are Greek Easter Traditional Cookies, which are crispy outside and soft inside, full of orange flavour.

Magiritsa is a traditional Greek Easter offal soup which is the first thing served after the midnight mass on Saturday evening.

Homemade Lemon squash is made with only two ingredients. Lemon juice and sugar. Nothing like homemade lemon squash to beat the summer heat!

Loukoumades are Greek doughnuts which are fried and shaped into small round balls, served with honey, cinnamon and walnuts or plain in Cyprus dipped in sugar syrup.

This is the easiest strawberry jam you can make and it tastes amazing! Strawberries have a short season, so preserve them while they are still in season.

Spanakopita Nistisimi (Lenten) is a Cypriot version of a vegan spinach pie which I remember eating when living in Cyprus but not the exact recipe.

Halloumi is indigenous to Cyprus and is one of a few cheeses made in Cyprus, so as a Cypriot and a food blogger this is something I wanted to try and make myself.

This pasta dish is very versatile so you can easily improvise with the ingredients you have at hand. You can use mushrooms, broccoli, artichokes, courgettes, eggplants etc. During fasting time (or for vegans) of course I don’t add the chicken and I don’t use cheese in the pesto and it is fantastic. Serve with feta! …

One of my favorite dishes in the whole world is Greek style octopus salad, or “htapodi salata”, which combined with boiled potatoes, green onion, parsley and extra virgin olive oil is fabulous served as a side or main dish.

Yesterday morning I was browsing at Group Recipes and saw this recipe. I had leftover egg whites (two) from the patisserie cream I made for my birthday cake and thought that it would be a good idea to use them. No problem about the third egg white required.I use an egg yolk together with …