Castor Chef Maarten Bouckaert

Chef Maarten Bouckaert, who is renowned for its superb simplicity, exquisite taste and attention to aesthetics, has created a series of recipes with our Pur Natur products. Enjoy these delicious dishes.

VRIJMOED185

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

Peter Goossens kookt Pur Natur

Peter Goossens cooks Pur Natur. Star chef Peter Goossens has created two superb recipes with our new Greek style yogurt Discover the full recipes! Tasty!

Pur Natur recipe by Benoit Dewitte

Benoit 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!

Pur Natur recipe by restaurant de Hermelijn

In the picturesque village of Wannegem-Lede, 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!

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', is very concerned with pure, healthy cooking. Try it yourself!

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 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.


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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