seasonal preserves : Our joy and pride. The preserves are highly recommended for your breakfast, afternoon tea or even as few of our clients do, just a spoonful any time of the day. All comes in 400gm jars. Our Jam and relishes need to be refrigerated and they stay fresh till 6 months.
Summer Mango Relish: Eat with khichuri in lunch or bread in the morning breakfast. The texture is like jam with chunks of mango in it. The primary flavour has been inspired from Kashmiri Achar. Loaded with ginger, cardamom and cinnamon this relish can be also eaten as a mango pie inside a party base. Whichever way you eat it, you will love the subtleness of sugar, hint of spices and crunches of the lovely green mangoes. Summer at it’s best!
Guava Jelly: Guava is my favourite fruit and it makes great jam too. One more reason to love guava. It feels like magic when you get a dark red coloured jelly out of a beautiful green fruit. Available in monsoon only when the Desi guava grows in bounty. The velvety red jelly is a great combination with bread or scones, some loves to pair it with toast biscuit. It spreads and tastes so beautiful that Bob Marley sang a song about it. So rush to us when it is raining.
Apple Butter: In western countries, during fall people make apple butter and use it for various purposes. Though there’s nothing more delightful than spread a spoonful of apple butter onto warm toast or biscuits in the morning, but it can actually be an integral ingredient in fall cooking and baking. Use it in cakes as a healthy substitute of butter, marinade chicken for grills or roast, make apple banana dessert. Whatever way you want to use it, apple butter will never let you fail.
Late Autumn: In Bangladesh dates are popular during the Ramadan. It is a great source for instant energy. Not until last year I knew that they can be used to make a great spread. Trust me dates jam is addictive and a great antidepressant too. A spoon full of dates jam can recharge you very fast. My dates jam has cloves and salt, yes only three ingredient jam it is. The texture, flavour is amazing and great option for desserts. I use it as filling of my cupcakes, layer it between cakes and at times simple spoon full. As the sugar content of dates is high, so extra sugar is added. During Ramadan have it with bread in Iftar.
Orange Marmalade: Orange is a winter fruit in Bangladesh. The sweet delicious juice is boiled with orange rinds. The bitterness of the rind, sweetness of the juice and a hint of ginger makes the marmalade brilliant. The thin rinds add texture to the marmalade, and people love that crunch. My marmalade has little bit of star-anise, only as much to give a subtle flavour. Your cold winter mornings will be warm and sunny when you will spread a dollop of the marmalade on your breads.
Strawberry Jam: The show stopper jam of Cook’s Palette. The medium level sugar, lemon juice and luscious red strawberries are together is a gorgeous combination. Use it on your New York style cheese cake, spread it over strawberry cakes or mix in the batter, spread over a warm toast or biscuits. Like my son, you can also eat it with ice cream. Each year we sell more than 100 jars of Strawberry jam. It stays fresh in the fridge for at least 6 months. Once you have our strawberry jam, no other strawberry jam will satisfy you.