Michaël Vrijmoed

VRIJMOED185Star chef Michaël Vrijmoed made a superb recipe with our Pur Natur yogurt Greek style 700g.
Dicover his pure flavours now.

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!

Pascale Naessens

Pascale Naessens kookt Pur Natur







Pascale Naessens does 'pure' cooking with Pur Natur products. It 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!

Comte de Flandre

Pur Natur recepten van Comte de flandre te Oudenaarde







The 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 waregem







David 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 Hermelijn







In 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!

Mixed herb bouillon, yoghurt and radish

Mixed herb bouillon, yoghurt and radish

A recipe by Benoit Dewitte


benoit dewitte

Mixed herb bouillon


  • 150g spinach leaves
  • 10 ice cubes
  • 5 tbsp water or vegetable stock
  • 200 g mixed herbs: lovage, dill, parsley
  • 3 tbsp honey vinegar
  • Salt and pepper
  • 5 tbsp salad oil

Method of preparation:
Mix the herbs, ice and water in a blender. Pass through a sieve and season to taste with the vinegar and mixed herbs. Finish with a drizzle of salad oil.

Greek yoghurt


  • 200g Pur Natur Greek style yoghurt
  • ½ garlic clove, crushed
  • ½ tbsp mustard
  • Sugar
  • Salt and pepper

Method of preparation:
Season the yoghurt to taste and pour it into a piping bag.



  • Radish
  • Sea salt
  • Fresh lime zest
  • Olive oil
  • Pepper
  • Honey vinegar

Method of preparation:
Chop the radish into various shapes and season with the sea salt, fresh lime zest, olive oil, pepper and honey vinegar.
Place the radish pieces in a bowl, put the yoghurt between them, and pour in the bouillon alongside. Finish with a few croutons and mixed herbs and flowers.


Photography: Heikki Verdurme

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