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!


Pomme moscovite

Pur Natur recept pomme moscovite van Berto

A recipe from Berto restaurant

 

A recipe by berto restaurant waregem

Ingredients

Waxy potato e.g. Pompadour, Nicola, Charlotte, Ratte potato, etc.
2 tablespoons Pur Natur sour cream
1 tablespoon Pur Natur churned butter
small pot of caviar

Horseradish cream
150 g Pur Natur cream 38%
10 g mustard
pepper and salt
25 g ground horseradish

1 bunch chives
borage leaves

Method

Cook the potato until you can scoop it out using a Parisienne scoop. Mix the flesh with the sour cream, butter and chopped chives. Season with pepper and salt.
Fill the potato again and put it in the oven for 5 minutes at 200 °C.
Whisk the cream for the horseradish cream until smooth.
Add all the ingredients together.
Fill a piping bag to make pretty little towers.
Place a quenelle of caviar on the potato and garnish with a leaf.

Photography: Heikki Verdurme

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