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!

Baked cod, pointed cabbage, shallot puree with herb cheese

Pur Natur recept gebakken kabeljauw van Berto

A recipe from Berto restaurant


A recipe by berto restaurant waregem


Lovely fillet of cod approx. 800 g
1/2 pointed cabbage
50 g Pur Natur fresh cream

Shallot puree
1 kg potatoes
1 tablespoon Pur Natur churned butter
1 large shallot
pepper and salt
1 pinch nutmeg

Herb cheese
chives, chervil, dill
200 g Pur Natur natural yoghurt
70 g Pur Natur fresh cream
150 g natural goat's cheese


Cut the cod into slices, season with pepper and salt and bake in olive oil in a preheated oven for approx. 5 minutes at 200 °C.
Slice the pointed cabbage into fine strips and cook them in the fresh cream. Season with pepper and salt.
Peel the potatoes, cook and mash them. Finely slice the shallot and mix well together. Add the other ingredients.
Wash all the herbs and slice them as finely as possible. Add everything and mix well with a beater until smooth. Allow to rest in a refrigerator.


Place the cod on the pointed cabbage and make two heaps of puree (add shrimps if required) and finish with a large tablespoon of the herb cheese on the fish. The cheese will melt and be used as a sauce.
Garnish with herbs.

Photography: Heikki Verdurme

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