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!

Mackerel - cucumber


A recipe from Peter Goossens


Hof van Cleve

Recipe for four

Cucumber and yoghurt parcels


  • 120g Pur Natur Greek style yogurt
  • 1 cucumber
  • ½ clove garlic
  • 1 tablespoon finely chopped coriander
  • 2 tablespoons pale balsamic vinegar
  • pepper
  • salt

Method of preparation:
Peel the cucumber, cut into long flat strips and lay two of the strips across each other to form a cross. Chop the remainder of the cucumber, without the seeds, into a fine brunoise and mix with the yoghurt, finely chopped garlic, vinegar, add a little sugar if necessary, some mashed coriander seeds and flavour with finely chopped coriander, pepper and salt.
Place a small spoonful of the cucumber mixture on the flat strips and fold the packet closed. Add a dash of olive oil and season with pepper and salt.

Mackerel dressing


  • 50g salt
  • 2 pieces mackerel (each approx. 300-400 g)
  • coriander seed
  • 1 lime

Method of preparation:
Remove any bones from the fillets and also remove the translucent membrane (or ask your fishmonger to do it for you). Mix salt, sugar, grated lime peel and finely crushed coriander seeds. Sprinkle the mixture on to the fish side of the mackerel and allow it to 'pickle' for 10 minutes. Rinse the fillets off after 10 minutes and dab dry. Now cut into the required shape, sprinkle with the soy dressing (see recipe below) and black pepper.

Mackerel dressing


  • 4 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce

Method of preparation:
Mix all of the ingredients together, refresh with some zest of lime.

Avocado cream


  • 1 avocado (type: Hass)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped coriander

Method of preparation:
Peel the ripe avocado and remove the stone. Place everything in a food processor and mix until very fine, season with pepper, salt and lime juice to taste.



  • 100g Pur Natur Greek style yogurt BIO
  • ½ clove finely chopped garlic
  • 1 tablespoon finely chopped mint
  • 1 tablespoon finely chopped coriander
  • 2 tablespoon water
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • pepper
  • salt

Method of preparation:
Mix everything together.


Arrange the cucumber parcels on a cold plate with the marinated mackerel and avocado puree. Finish with some sliced raw shallot and a few dollops of BIO yoghurt, seasoned with pepper and salt.
Serve ice-cold with a few spoonfuls of vinaigrette on top.


Photography: Heikki Verdurme

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