Pascale Naessens does 'pure' cooking with Pur Natur products

Pascale Naessens kookt Pur NaturIt is no secret that Pascale Naessens, author of the best-selling cookbook 'Pure Enjoyment' and one of Belgium's leading chefs, is very concerned with pure, healthy cooking. That's why we, as manufacturers of organic milk products with nature always close to our hearts, asked her to prepare a series of dishes with our products.
Try it yourself!

Pur Natur recipes from star chef Peter Goossens

Peter Goossens kookt Pur NaturPeter Goossens cooks Pur Natur. Star chef Peter Goossens has created two superb recipes with our new Greek style yogurt
Discover the full recipes! Tasty!

Benoit Dewitte

Pur Natur recipe by Benoit DewitteBenoit Dewitte from the star restaurant Benoit & Bernard Dewitte has created 2 wonderful recipes with our Pur Natur Greek style yogurt.

Let yourself be surprised by the unique and pure flavours!

Comte de Flandre

Pur Natur recepten van Comte de flandre te OudenaardeThe chef of the brasserie/restaurant Comte de Flandre on the marketplace of Audenarde has created 2 delicious recipes with several Pur Natur products.

Discover them here!

Restaurant Berto

restaurant berto waregemDavid Bertolozzi from the star restaurant Berto in Waregem has made 4 recipes with several Pur Natur products.

Discover these recipes with surprising combinations and flavours.

Restaurant De Hermelijn

Pur Natur recipe by restaurant de HermelijnIn the picturesque village of Wannegem-Lede, subdivision of the municipality Kruishoutem, the charming restaurant De Hermelijn is situated. The chef Jeroen Denis made a really tasteful first course with our Pur Natur Greek style yogurt. Discover his creation!


Check out these spectacular sauces

Pur Natur recepten: Verschillende sausjes

A recipe by Pascale Naessens

 

Gorgeous vegetable sauces with yogurt

Yogurt with cucumber and herbs

Sausje-komkommer

What you need:

  • 200g Pur Natur yogurt
  • 1 cucumber
  • 1 clove of garlic
  • a handful of parsley
  • pepper and salt

Cut the cucumber lengthwise. Remove the seed pod with a spoon. Grate the flesh of the cucumber into a pulpy mass. Do it over a sieve to get rid of the water. You will see that there is surprisingly little flesh left over.
Cut up the clove of garlic and finely chop the herbs.
Mix it all up thoroughly and season with pepper and salt.

Yogurt with aubergine and cumin

Sausje-aubergine

What you need:

  • 200g Pur Natur yogurt
  • 1 large aubergine
  • one tablespoon of cumin seeds
  • olive oil
  • pepper and salt

Put a couple of holes in the aubergine with a thick needle and place in a hot oven at 180°C for 45 minutes. Once the aubergine is cooked, cut it in two and spoon out the flesh.
Pour a bit of olive oil into a pan and put it on a medium heat, sprinkle in the cumin seeds and let it cook for a while, so that it releases its aroma. Now add the cooked flesh of the aubergine and let it all cook together. Stir thoroughly. If it looks like it's drying out too much, add a bit more olive oil. Mix in the Pur Natur yogurt and let it cook until the liquid evaporates away. Season with pepper and salt. Garnish with a little more olive oil and some cumin seeds.

Yogurt with harissa

Sausje-harissa

What you need:

I prefer not to let the harissa mix in completely with the Pur Natur yogurt. This lets your guests decide for themselves how strong they want the sauce to be.
Harissa and Pur Natur yogurt make an ideal combination. The yogurt softens out the strong taste of the harissa.
You can buy ready-made harissa just about anywhere, but it's also fun to make it yourself:

  • dried red chilli peppers
  • 4 cloves of garlic, chopped
  • 6 tablespoons of olive oil
  • 1 teaspoon of powdered cumin
  • 1 teaspoon of sea salt

Soak the dried chilli peppers in hot water for at least 30 minutes. Cut them open and remove the seeds and stalks.

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