Asian Trifle with Lime Yogurt Cream

About a year ago I bought the book "The Perfect Finish" from Bill Yosses. When I was looking through it I saw a picture of an Asian Trifle which ended up being the reason I bought the book. I made many great recipes out of this book last year, but I never got the chance to make the trifle. This past week we hosted a holiday party at my home and I thought it was the perfect opportunity to finally make the trifle.  It takes some time to prepare this dessert but I think it is definitely worth it and makes a beautiful Holiday desert. Exotic glazed fruits are layered with soft sponge cake and lime flavored cream and beautiful fruit shimmers through the bowl. It can sit in the fridge for a couple of days so you can make it well in advance.

Notes

1. The recipe calls for 2x 1 1/2 cups fruit to glaze - next time I would double the amount of fruit. I added some pieces of orange to the compote when I layered the trifle in order to get more fruit in the middle of the cake.

2. I wasn't able to get  4 layers in my bowl- so I didn't need all the sponge cake (my bowl measures  5" high x 7.5" in diameter)

3. I used 1/2 Pineapple, 1 Mango, 1 small yellow Papaya, for the compote and 2 Oranges for decoration along the glass bowl and on top.



Asian Trifle with Lime Yogurt Cream
TOTAL TIME 2 hours 30 minutes (plus 3 hours' chilling)

(from Bill Yosses "The Perfect Finish")

FOR THE FRUIT COMPOTE:

1 1/2 cups sugar (10 oz, 300 g)
Grated zest of 1 lime
1/2 vanilla bean, split lengthwise
1 pineapple or 2 large Asian pears, peeled, cored and cut into 1/2-inch dice (about 2 cups, 1/2 pound, 8 oz, 225 g)
1 red papaya, 2 yellow papayas or 2 mangoes, peeled, seeded and cut into 1/2-inch dice (about 2 cups, 1/2 pound, 8 oz, 225 g)

FOR THE LIME YOGURT CREAM:

1/2 teaspoon powdered gelatin
4 large egg yolks at room temperature
1/2 cup sugar (3.5 oz, 99 g)
Grated zest and strained juice of 2 limes
1 cup heavy cream (8.12 oz, 232 grams)
1 cup plain yogurt, whole milk (8 oz, 227 grams)
1 cup crème fraîche or sour cream (8.5 oz, 242 grams)

FOR THE SPONGECAKE:

2 8- or 9-inch spongecake layers, homemade or storebought
1 package Savoirardi (ladyfinger) biscuits ( I used only 6 of those)
Fruit for garnish (I used oranges and blackberries )

PREPARATION


1. To a medium saucepan over medium heat, add 3/4 cup of the sugar, half of the lime zest, half of the vanilla bean seeds with half of the pod or 1/4 teaspoon of vanilla, and 1/2 cup water. heat, stirring until the sugar dissolves, then  extract simmer for 5 - 7 minutes until very syrupy, about 254 F on a candy thermometer (like maple syrup)

2. Add 1 1/2 cups of the pineapple or mango to the syrup, reserving the rest for garnish. Adjust the heat as needed to simmer gently until the fruit is glazed and softened but holds its shape, 2 to 3 minutes. Remove the vanilla bean pod, if using. Transfer the fruit to a bowl and let cool.

3. In a saucepan, combine the remaining 3/4 cup sugar, the remaining lime zest, and the remaining vanilla extract with 1/2 up water. Heat, stirring, until the sugar dissolves, then simmer for 5 - 7 minutes until thick and syrupy, like maple syrup, reserving the rest for garnish. Add 1 1/2 cups of the mango, papaya, or other fruit to the syrup, reserving the rest for garnish. Cook gently until the fruit is glazed and softened, but holds its shape, 2 to 4 minutes. Remove the vanilla bean pod. Transfer the fruit to a bowl.

4. Attach a candy thermometer to the side of a double boiler and bring an inch of water to a simmer in the boottom of the pan. In a small bowl combine gelatin with 2 teaspoons cold water and set aside. Place egg yolks, sugar, lime zest and juice in top of double boiler. Whisking constantly, heat yolks over simmering water until thickened, 5 to 7 minutes, the mixture should reach 170 to 180 F. Take egg mixture off heat and whisk in gelatin until it dissolves, about 20 seconds.

5. With electric mixer, whip cream until thickened and soft peaks just begin to form. Whisk yogurt and crème fraîche into yolk mixture, then whisk in whipped cream.

6. Slice layers of cake in half horizontally and trim so they fit into a large glass bowl. Place one layer in bowl. Starting at edge of bowl so that fruit shows through glass, place pineapple in one layer on cake. Spread a quarter of yogurt cream over the cake, then stand the ladyfingers upright on end against the glass and top with a second cake layer. Using a slotted spoon, spread a layer of mango on the cake, pressing the fruits against the sides of the bowl so they show through the glass. Spread another layer of the yogurt cream on the fruit and place orange slices standing up against the glass, then top with a third layer of cake. Top all with the pineapple or other fruit, extending the fruit over the entire cake layer (always making sure the fruit touches the glass). Spread another quarter of the yogurt cream on the fruit and top with the final cake layer. Spread the remaining yogurt cream on top. Before serving, press pieces of reserved fruit on top. Garnish with matchstick slivers of lime zest.

YIELD 12 to 15 servings

Asian Inspired Turkey Salad

When I saw Jamie Oliver prepare this salad on his Christmas TV show I knew that I had to try it. Crispy pieces of meat slowly caramelizing in the pan drizzled with honey and sprinkled with chinese spices
caught my eye. I couldn't wait until I had some leftover turkey so I went to the store and bought 2 turkey legs. I  roasted them in the oven for almost 1 hour in order to prepare this lovely salad. I also added some left over chicken that I had sitting in my fridge. The smell of the caramelizing meat spiced with five spice powder and honey was incredible. The juice of the citrus fruits and Ginger added a perfect dressing to this salad. Crunchy pomegranate seeds sprinkled over the dish completed the look of the salad. A perfect pretty and tasty holiday dish. Even my son's plate was empty, although he added some shaved parmesan - but he shaves parmesan over everything no matter what it is.

• Asian Inspired Turkey Salad:
• (Jamie Oliver)
• serves 2 as a main dish, or 4 as an appetizer
• 
  
• • 2 large handfuls of brown turkey meat
• • 1 large handful of cashew nuts
• • 1 handful of dried cranberries
• • 2 teaspoons ground five-spice
• • a bunch of fresh mint, leaves picked (I left this out)
• • a bunch of fresh coriander, leaves picked (I used parsley instead, since that is what I had)
• • 4 large handfuls of mixed salad leaves such as chicory, rocket, spinach, watercress (a mixture)
• • 1 tablespoon runny honey
• • 1 fresh red chilli, deseeded and finely chopped (I used chilli powder)
• for the dressing
• • juice of 1 clementine
• • juice of 1 lime
• • 1 pomegranate, halved
• • ½ red onion, peeled and coarsely grated
• • extra virgin olive oil
• • 1 tablespoon soy sauce
• • 1 teaspoon sesame oil
• • a thumb-sized piece of fresh ginger, peeled and coarsely grated

Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan on a medium heat. Add the cashew nuts, dried cranberries and five-spice. Give it all a good stir then let it toast away while you get on with your salad. Give the pan a shake every now and then to make sure nothing catches. Add the mint and most of your coriander leaves to a bowl with your mixed salad leaves. Make your dressing in a separate bowl by mixing the juice from your clementine and lime. Squeeze the juice from one of your pomegranate halves through your hands to catch any seeds then discard them. Stir in your grated onion. I tend to use 3 parts oil to 1 part acid when I’m making dressings, so look at what you’ve got in the bowl so far then pour in 3 times as much extra virgin olive oil. Add the soy sauce and sesame oil. Squeeze in all the juice from your grated ginger then throw away the pulp.Give this lovely dressing a really good stir, and have a taste. If you want more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice. Drizzle over enough dressing to coat the salad leaves then use your hands to toss and dress them. Add the honey to the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of your pan-fried ingredients through the salad leaves and transfer to a serving platter. Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing. Hold the remaining pomegranate half over the salad and knock it on the back with a spoon so the seeds pop onto the salad. Garnish with a nice sprinkling of fresh red chilli, any remaining coriander leaves and serve right away.

Vegetarian Bolognese Sauce

Sometimes it is really hard to get my son to eat enough vegetables, so I tried to trick him the other day by using soy instead of meat. I told him we were going to have Pasta with Bolognese Sauce for dinner, which is one of his favorite dishes. When he tasted the sauce he told me that something tasted slightly different but he didn't know what it was. I pretended not to know what he was talking about and said it tasted the same to me. Later on when I wasn't paying attention, he went through the trash and found the package of "meat" I used for the sauce. "Found it" -  he told me smiling. He made me promise  not to try and trick him any more. Anyway,  I think the sauce didn't really taste different - maybe a bit sweeter than usual and the texture was a little less crunchy than the regular meat sauce. But a great alternative if you want to eat less meat and live healthier. A great addition is lots of shaved parmesan, which even got my son to eat it and stop complaining.

Vegetarian Spaghetti Bolognese

serves 4

100 g / 3 oz celery stalks finely diced

1 small carrot, finely diced

4 T olive oil

200 g / 6oz soy crumble (I used "Smart Ground")

1 medium onion, finely diced

3 T tomato paste

1 clove of garlic, minced

100 ml red wine

400 g crushed tomatoes and their juice

400 ml vegetable broth

1/2 t brown sugar

1 pinch of black pepper

1 pinch of salt

2 T mixed herbs (fresh or dried)

1 lb pasta

1. Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and garlic  and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 5 - 8 minutes. Scrape the vegetable mixture into a large bowl.
2. Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the soy crumbles and cook over moderately high heat until brown, about 5 minutes. Return the vegetable mixture to the saucepan. Add the tomato paste and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the broth and herbs. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 15 - 30 minutes
3. In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.

Tomato Pesto

During this time of the season you often need a dish that only takes a couple of minutes to prepare but is nevertheless tasty. This Pesto is very easy to make, tastes a little bit spicy (depending to the amount of cayenne pepper that you add) and keeps for a couple of days in the fridge. For my Pasta loving son this is the perfect comfort food whenever I have no time to make anything else at all. A little amount is adequate per person so don't worry that you won't have enough when you are preparing it.

Tomato Pesto

(serves 4)

from: On Top of Spaghetti

3/4 cup (one 6oz can) tomato paste,

3/4 cup plus 2 tablespoons (210 ml)  extra virgin olive oil

1/2 cup plus 1 tablespoon pine nuts

1/4 teaspoon sea salt

1/4 to 1/2 teaspoon of cayenne or crushed red pepper flakes

2 tablespoons tomato juice

2 plump garlic cloves, trimmed, peeled, and roughly chopped

1 lb (500 g) dried mostaccioli, penne, or rigatoni

freshly grated Pecorino Romano or Parmesan

1. Bring a large pot of water to a boil.

2. Combine the tomato paste, olive, oil, pine nuts, salt, cayenne, tomato juice, and garlic in the bowl of a food processor. Run the motor until you have as smooth puree. Set aside at room temperature while you cook the pasta. 

3. Generously salt the boiling water and drop in the pasta. Cook, stirring often, until al dente. Drain reserving about 1/2 cup of the pasta water. Transfer the pasta to a heated serving bowl. Add enough of the pesto to coat the noodles generously. Add a little pasta water, a tablespoon at a time, if it seems too thick. Sprinkle with cheese and pass more Pecorino Romano and any remaining pesto at the table.

Christmas Cookies

It is an old German tradition to bake Christmas cookies every year. When I was little my mother used to bake with some of her friends at our local school kitchen and then she would hide the cookies from us in our house. We were not allowed to eat them until Christmas day came. Nevertheless we knew exactly where they were and stole some cookies out of those tempting boxes every now and then. When Christmas day came and we were actually allowed to eat them, nobody wanted to anymore because we had all had our share already. This is why I tend to bake them early so that you can enjoy them during the whole Advent season. I am always glad when my boxes are empty on Christmas day.

This year I also baked together with a group of friends. This way it is easier to try new recipes and offer a lovely plate of different cookies. 

Ciambelle (Lemon Wreath)

(Martha Stewart)

We didn't form the cookies into a wreath but in small balls to make it a little easier.

FOR THE COOKIES

3 cups all-purpose flour, plus more for surface

1 tablespoon baking powder

1 ¼ teaspoons coarse salt

⅔ cup granulated sugar

1 tablespoon plus 1 teaspoon finely grated lemon zest

8 ounces (2 sticks) unsalted butter, room temperature

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon juice

FOR THE GLAZE

3 cups confectioners' sugar

7 to 8 tablespoons fresh lemon juice (from 4 lemon

¼ cup plus 2 tablespoons white nonpareils, for sprinkling

Read more at Marthastewart.com: Christine's Lemon Wreath Cookies - Martha Stewart Recipes

Directions

Preheat oven to 350 degrees. Make the cookies: Combine flour, baking powder, and salt in a bowl. Pulse sugar and zest in a food processor until combined, about 2 minutes.

Beat sugar-zest mixture and butter in a mixer on medium speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and lemon juice. Reduce speed to low. Gradually add flour mixture, and beat until combined.

Scoop 1 tablespoon dough (or use a 11/8-inch ice cream scoop), and transfer to a lightly floured surface. Roll dough into a 4-inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough. Transfer rings to parchment-lined baking sheets, about 1 1/2 inches apart, as you work. Bake until pale golden on the bottoms and around the edges, about 18 minutes. Transfer to wire racks, and let cool.

Make the glaze: Whisk together confectioners' sugar and lemon juice in a small bowl until smooth. Dip the top side of each cookie into glaze, letting excess drip off. Return cookies to wire racks, glaze side up, and sprinkle with nonpareils. Let dry completely.

Decorated cookies can be stored at room temperature for up to 3 days.

Cranberry Coins
(Martha Stewart)
Makes about 4 dozen

1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1/2 cup chopped dried cranberries
Directions

Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.
On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)
Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.


Jam Thumbprint's
(Martha Stewart)













Inside, butter's the key to fast, five-ingredient cookies; outside, ruby-red jam dazzles. If the dough is too soft to shape into balls, refrigerate it for a few minutes, until firm enough to handle; the cookies will spread as they bake, so leave plenty of room between them.

Prep: 30 minutes
Total: 1 hour 15 minutes

Ingredients

24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type) (I like red currant jelly)
Directions

Preheat oven to 350. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.


Pepita Spice Cookies
(Martha Stewart)
makes 8 dozen

Note: This dough is very delicate, don't use too much flour

3/4 cup hulled green pumpkin seeds (pepitas)
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar, plus more for dusting
3/4 teaspoon pure vanilla extract
1 1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1 teaspoon salt
2 cups AP Flour, plus more for work surface

Heat a heavy skillet, such as cast iron, over medium-low. Add pepitas and shake skillet gently to move seeds around so they toast evenly and do not burn. TOast seeds until they are aromatic and barely take on color. Allow them to cool slightly. Pulse seeds in a food processor just until finely shopped.

Beat butter and confectioners' sugar with an electric mixer on medium-high speed until  pale and fluffy,3 to 4 minutes. Add vanilla, cinnamon, ginger, nutmeg, allspice, salt and chopped pepitas, and beat until well combined. Reduce speed to low, and gradually mix in flour, scraping down side of bowl as necessary. Divide dough into 2 disks, and wrap in plastic. Chill 90 minutes or up to 1 day.

Preheat oven to 325 F. On a lightly floured work surface, roll 1 disk of dough to 1/4 inch thickness. Transfer to a parchment-lined baking sheet, and chill 1 hour. Repeat with remaining disk. Using a 2-inch almond-shaped cookie cutter (we used several shapes), cut out shapes. Reroll scraps of dough, and cut more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart, and chill 15 minutes.
Bake, rotating sheets halfway through until golden brown around edges, 20 to 22 minutes. Let cookies cool completely on a wire rack. Dust lightly with confectioners' sugar. Cookies can be stored in an airtight container at room temperature up to a week.

Please email me at freshfromevaskitchen@gmail.com if you'd like to have one of the following recipes

Corn Flakes Cookies

Linzer Cookies

Poppy Seed Cookies

Amarettinis

Cappuccino Sables

Red Currant Stars

Eggnog Spritz Cookies

Whole Wheat English Muffins

I am always looking for recipes that use more whole wheat flour than white flour and was very glad when I found this muffin recipe.  I love English Muffins and was eager to try it out as soon as possible.
It didn't disappoint me at all. The muffins are a little bit more on the dense side due to the 100 % Whole Wheat flour and if you don't like that just replace some of the whole wheat flour with white flour. Otherwise they were perfect. Easy to make and they freeze very well. My son remarked that he thinks they would taste very well as a school snack with some Nutella ;-)

• 
  
• 
  
• 
  
• 
  
• Whole Wheat Muffins
• (adapted from lifeinrecipes)
• 
  
• Ingredients
• 
  
• ¼ cup warm water
• 1 Tablespoon active dry yeast
• 1 cup warm water
• ⅔ cup milk
• 2 tablespoons honey
• 1 teaspoon salt
• 2 cups white whole wheat flour
• 3 Tablespoons melted butter
• 1 ¾ cups white whole wheat flour

Begin by dissolving the yeast in 1/4 cup water.

 In a large bowl, combine next four ingredients. Add dissolved yeast and 2 cups flour. Stir to combine, cover and let sit for at least an hour. It will expand in volume and become very bubbly.

2.
Add the butter and begin working in the remaining flour.
(My dough was very soft so I added a little bit more flower until it came together and you are able to roll it out on a floured surface).

3.
Roll the dough out to about 1/2 an inch and cut with a three-inch diameter cutter. Place the rounds onto a foil-lined greased baking sheet and allow to rise another 15 minutes or so. They will almost double in volume in this time.

Preheat your oven to 350F

4.
 Cook them on a griddle or in a non-stick or cast-iron skillet on med-low 5 min each side. You will be amazed as you watch them cook and rise before your very eyes - it's like magic.

5.
Let them brown thoroughly on the first side before flipping them to the second side. They will continue to rise after you've flipped them over. I estimate that they become 3 to 4 times thicker as they cook. I love watching them grow!

6. You will need to put them back on the baking sheet and into a 350F oven for about 5 - 7 minutes longer to finish cooking.

Spanish Chickpea and Chorizo Stew

This is the kind of food that is perfect for this time of the year. Rich and earthy with chunky pieces of chorizo and tiny meatballs simmering in a paprika flavored comforting broth: this stew is everything an autumn family meal should be. I added one Russet potato to make it a whole meal itself. It is equally tasty with the Chorizo alone. Just skip the meatball part and increase the amount of chorizo to ten or twelve ounces.

Chickpea Stew with Chorizo and Meatballs

(The new Spanish table)

serves 4 or 5

For the Chickpeas

1 cup dried chickpeas (garbanzo beans), soaked
1 bay leaf
6 oz. sweet Spanish-style chorizo sausage

For the Meatballs
2 slices white sandwich bread, crusts removed
10 oz ground pork (not too lean)
1/4 grated onion
1 small egg, lightly beaten
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
Olive oil

For Finishing the Stew
2 Tbs Olive Oil
1 medium-size onion, finely chopped
1 medium-size carrot, finely chopped
4 medium-size garlic cloves, chopped
2 large ripe tomatoes, chopped
1 teaspoon smoked sweet Spanish paprika
3 Tbs finely chopped fresh flat-lea parsley
Sea Salt
1 Russet Potato cut into small dices (optional)

1. Prepare the chickpeas: Place the chickpeas in a heavy 4 - 5 quart pot, add cold water to cover by 2 inches, and bring to a boil over high heat. Add the bay leaf, reduce the heat to low, and simmer, partially covered, for 1 hour, periodically replenishing the liquid with more water.

2. After 1 hour, cook the chorizo in boiling water for 2 minutes and drain it. Add the chorizo to the chickpeas and continue cooking until the chickpeas are tender but still a little al dente, about 30 minutes longer, adding more water to maintain the level of liquid.

3. While the chickpeas are cooking, make the meatballs: Place the bread in a small bowl, add cold water to cover, and let soak for 5 minutes. Drain and squeeze out the excess liquid, then finely crumble the bread. Place the bread, pork, onion, egg, salt, and pepper in a bowl. Gently knead the meatball mixture with your hands just until all the ingredients are thoroughly combined. If the mixture is too moist to form into meatballs, refrigerate it for 30 minutes to 1 hour.

4. Preheat the oven to 425 F.

5. With oiled hands, shape the mixture into meatballs the size of a cherry tomato. Arrange the meatballs on a baking sheet and bake, shaking the pan once or twice, until they are lightly browned and firm to the touch, about 12 minutes. Set aside until ready to use.

6. To finish the stew: Heat the olive oil in a medium-size skillet over medium-low heat. Add the onion, carrot, and half of the garlic and cook until soft but not browned, about 5 minutes. Add the tomatoes, cover the skillet, and cook for about 5 minutes. Add the paprika, stir for a few seconds, then stir the tomato mixture into the chickpeas. Cook the stew until the chickpeas are very tender, 15 to 20 minutes longer ( add the potatoes if using).

7 . Using as slotting spoon, transfer the chorizo to a cutting board, cut it into 1/2 inch slices and return them to the pot. Gently stir in the meatballs and simmer them in the stew for about 5 minutes.

8. Place the remaining garlic, the parsley, and a pinch of salt in a mortar and, using a pestle, crush them to a paste. Stir the parsley mixture into the stew and let it cook until all the flavors meld, about 5 minutes. Let the stew cool for about 5 minutes, then ladle it into bowls and serve.