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!


Vegetable curry with yogurt and turmeric

Groentencurry met yoghurt en kurkuma

A recipe by Pascale Naessens

 

A generous plate of vegetables with a delicious sauce

What you need for 2 people:

  • 250g Pur Natur yogurt
  • 600g vegetables
    • broccoli
    • cauliflower
    • green asparagus
    • cherry tomatoes
    • young spinach
  • 3 cloves of garlic (chopped)
  • 1 tablespoon of turmeric
  • black pepper
  • sea salt

Cut the cauliflower, broccoli and asparagus into large pieces. Boil them in water with a pinch of salt until tender.
Pour a bit of olive oil into another pan and put it on a medium heat. Add the chopped garlic, the turmeric and plenty of black pepper. Let this cook gently for a minute or so. Now add the raw young spinach and stir thoroughly. When the spinach is cooked and reduced, add the Pur Natur yogurt and mix it in. Now add the rest of the vegetables: broccoli, cauliflower, asparagus and the tomatoes. Season with a pinch of salt.
Stir carefully and let it cook for another 5 minutes.

The benefits of turmeric (curcuma)

Turmeric (also known as poor man's saffron) is part of the ginger plant family. It not only adds colour to your dishes, but always gives them a distinctive, mild, hot aromatic flavour. It is, for example, the main ingredient of curry. The multiple health benefits of turmeric have long been known in Asia. It contains the anti-cancer agent curcumine, and no other ingredient in the kitchen is as protective against cancer. To make sure that your body can absorb it as effectively as possible it is very important that you first dissolve the turmeric in oil and then add black pepper – this makes a spectacular difference to how much curcumine you can metabolize. Turmeric is easy to find.

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