Effie's Food Corner

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Piña Colada Cheesecake April 27, 2014

Filed under: Desserts,Recipes — lillagreca @ 5:10 pm
Tags: , , , , , , ,

I love cheesecake and I love piña coladas so I decided to combine the two and the result was this rich and creamy cake with a wonderful tropical flavor.. You can make this all year round.. Make it in the winter when you’re missing those lazy days on the beach or in the summer for a refreshing treat!


(10-12 servings)


85 g (3 oz) butter
160 g (5.7 oz) digestive cookies (or graham crackers), crushed
1 tbsp granulated sugar

700 g (25 oz) cream cheese, softened
1.25 dl (½ c) granulated sugar
5 large eggs
1 can (425 g/ 15 oz) cream of coconut (such as Coco Lopez)
0.8 dl (⅓ c) coconut rum (such as Malibu)
4 tbsp pineapple juice

Topping and garnish:
5 dl (2 c) whipping cream
3-4 tsp sugar
225 g (8 oz) canned pineapple rings in own juice
shredded coconut (optional)
maraschino cherries (optional)

For the crust:
1. Preheat the oven to 175° C (350° F)
2. Line the base of a 23 cm (9 in) springform pan with parchment paper.
3. Melt butter in a small saucepan and stir in cookie crumbs and sugar, mixing well.
4. Press mixture into bottom of pan making sure it’s even and covers the entire base of the pan.
5. Bake in the middle of the oven for 10 minutes.
6. Set aside to cool while preparing the filling.

For the filling:
1. Combine cream cheese and sugar using a rubber spatula or wooden spoon until creamy and well-blended. Do not whisk or beat the cream cheese and sugar as this will result in too much air in the batter and cheesecake should be rich and dense, not light and fluffy..
2. Add the eggs, one at a time, gently whisking or beating them into the mixture. Again, do not whisk or beat at high speed as this will result in an airy batter.
3. Add cream of coconut, rum, and pineapple juice.. Whisk or beat gently until well-blended.
4. Carefully grease the sides of the the springform pan and place the pan on a cookie sheet or roasting pan.
5. Pour the filling into the springform pan, covering the cooled cookie crust and bake in the middle of the oven for about  1 hour and 30 minutes.
6. The cake will be wobbly and jiggly when it comes out of the oven, but it will sink and set a few minutes later.
7. Cool for 1-2 hours on wire rack. (If the top of the cake is too brown [some ovens have “hot spots” and can brown or even burn cakes… ] then just “peel” off the brown part with a knife after it has cooled .. 🙂 )
8. Remove the springform ring (run a knife around the sides between the cake and the ring first, to make sure that the cake isn’t stuck to the ring) , cover and chill in the refrigerator for at least 8-10 hours.

For the topping and garnish:
1. Beat cream with sugar until soft peaks form and it’s thick  and runny… Start off with a low setting on the beater and increase when the cream starts to thicken.. Do not overbeat or your whipped cream will turn into butter!
2. Spread the whipped cream frosting evenly on the cake and garnish with pineapples, shredded coconut, maraschino cherries and some more whipped cream.


Thai-style salmon in coconut sauce with vegetables April 20, 2012

Well, it’s been a while again…I had some major problems with my computer, but I’m back on track now!  🙂

Anyone in the mood for Asian food? Instead of calling your local take out place, you can whip this meal up in no time, and it looks, tastes, and smells great! Plus it’s healthier and MSG-free… Break out your chopsticks everybody!

(6 servings)


500g (18 oz) skinless, boneless salmon fillets (cut into bite size pieces)
400 g (14 oz) frozen stir fry vegetables (thawed)
500 ml (17 fl. oz) coconut milk
1 lime (zest + juice)
2 tbsp tomato paste
2 tbsp concentrated seafood stock
1 tsp paprika
2 tsp curry powder
0.5 tsp chili powder
0.5 tsp salt
0.5 tsp black pepper


1 tsp fresh or frozen coriander leaves (finely chopped)
1 tsp ginger root (grated or very finely chopped)
1 red chili pepper (seeded and finely chopped)

1. In a sauté pan over medium-high heat, bring coconut milk, tomato paste, seafood stock, lime zest, paprika, curry powder, and chili powder to a boil.
2. Reduce the heat to medium-low and give the sauce a good stir.
3. Add the salmon and simmer for 5-7 minutes.
4. Add salt, black pepper, lime juice, and thawed vegetables.
5. Cook for a few more minutes, stirring gently, until the vegetables are heated through.
6. Serve with noodles (or jasmine rice if you prefer).
7. Garnish with coriander, ginger root, and chili.


Thai-style chicken and shrimp soup April 4, 2011

I love soup because it’s versatile and can be served as a starter, a main course, or even as a dessert..  This particular soup is so hearty and creamy so it’s more of a main course rather than a starter.  It has the perfect balance of spicy, tangy, and salty and the coconut milk and sugar add a little sweetness. You will definitely want more than one bowl!

(6 servings)


4 skinless, boneless chicken breasts (cut into bite size pieces)
200-250 g  (7-8 oz) fresh or frozen small shrimp (peeled and deveined)
1 large red bell pepper (diced)
1 large yellow onion (finely chopped)
1-2 tbsp peanut oil
2 tbsp curry powder
0.5 tsp black pepper
900 g  (32 oz) strained tomatoes
400 g  (14 oz) coconut milk
3 tbsp concentrated chicken stock
1.25 dl  (½ c) water
0.5 tsp sugar
0.5 tsp salt


1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen coriander leaves (finely chopped)
1 tsp ginger root (grated or very finely chopped)

1. Heat oil over medium-high heat in a large pot.
2. Add curry powder and chicken and cook until the meat is cooked all the way through.
3. Put the onion and bell pepper in the pot and cook until tender.
4. Season with black pepper and add the shrimp, chicken stock, strained tomatoes, coconut milk, and water.
5. Cover and cook over medium heat for about 10 minutes.
6. Add sugar and salt and stir well.
7. Garnish with parsley, coriander, ginger root.

(Tip:  If you want an even spicier soup, add 1 or 2 finely chopped red chili peppers along with the onion and bell pepper.)

(Tip 2:  The shrimp can be omitted in case you’re allergic to shellfish or just don’t like seafood..)


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