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!


Red Fruit

rood-fruit

A recipe from Peter Goossens

 

Hof van Cleve

Recipe for four

Coulis of red fruit

Ingredients:

  • 100g granulated sugar
  • 150g water
  • 2 pinches black pepper
  • 2 tablespoon lemon juice
  • 300g red fruit

Method of preparation:
Boil the water sugar and leave to cool.
Blend with the fruit and freshen up with a few drops of lemon juice.

Yogurt / lime crème

Ingredients:

Method of preparation:
Beat the egg yolks in a food processor.
Boil the water and sugar, add the squeezed gelatine.
Pour the syrup on to the egg yolks and beat the mixture to an airy consistency. When the mixture begins to cool, add the yoghurt, vanilla grains and the zest of half a lime. Fold in the half-whipped cream.

Finish

Place some chopped red fruit (strawberries, raspberries, blueberries, blackberries) in a deep dish. Add some beautiful dots of the yoghurt crème, finish with some mint leaves, crumbled meringue and serve, keeping the coulis separate.

Enjoy.

 

Photography: Heikki Verdurme

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