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!


Carpaccio of tuna and lobster with yoghurt dressing

Carpaccio van tonijn en kreeft met yoghurtdressing

A recipe from Comte de Flandre restaurant

 

Een Pur Natur recept van Comte de Flandre

Recipe to serve 4

Yoghurt dressing

Ingredients:

Method of preparation:
Finely purée the basil in the blender. Then pass through a fine sieve or muslin cloth.
Mix the sour cream, yoghurt, basil and horseradish purée! Season with pepper, salt and lemon juice

Carpaccio

Ingredients:

  • 250g tuna fillet
  • 2 x 450g lobsters
  • 4 tablespoons olive oil
  • 20g salmon eggs
  • 15 to 20 capers

Method of preparation:
Slice the tuna and lobster tails into wafer-thin slices, arrange on a large plate. Sprinkle lightly with olive oil and season with pepper and sea salt.

Herb salad

Ingredients:

  • 50g rucola
  • 20g fine chervil
  • 20g basil leaves
  • 100g cherry tomatoes
  • 1 lime
  • 2 tablespoons olive oil
  • a pinch of Fleur de Sel salt

Method of preparation:
Make a mixture from the rucola, chervil, basil and cherry tomatoes. Add some olive oil, lime and Fleur de Sel salt.

Crispy basket

Ingredients:

  • filo pastry

Method of preparation:
Bake the filo pastry for 5 min at 180 °C in a mould (e.g. a coffee cup)

Finish

Dress the carpaccio on a large plate and arrange in the crispy basket with the herb salad and lobster.
Finish with the dressing, capers and salmon eggs.


Bon appétit!

 

Photography: Heikki Verdurme

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