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!

Fried langoustines

recept pur natur met gebakken lagoustine

A recipe from De Hermelijn restaurant


een recept van restaurant de hermelijn wannegem-lede

Wholegrain toast with flash-fried langoustines,
summer dip of Pur Natur ‘Greek-style’ yoghurt

Recipe for 4


  • 400g Pur Natur Greek style yoghurt
  • 8 fresh langoustines size 8/12
  • ½ cucumber, seeds removed, skin on
  • ½ clove garlic
  • 4 leaves lovage (Roman celery)
  • ½ red onion
  • 6 segments sun-dried tomatoes
  • pepper and salt
  • 4 slices wholegrain bread cut to +/- 2cm
  • a few sprigs of chives or young pea shoots

‘Greek Style’ dip

Finely dice the cucumber, red onion and sun-dried tomatoes.
Crush or chop the garlic very finely.
Use the roe of 6 langoustines, mix everything together.
Season the yoghurt with pepper, salt and the finely chopped lovage.
Mix the vegetables and yoghurt together and allow to rest for an hour so that all of the ingredients can release their flavours.


Use scissors to snip open the upper side of the tail down to the last scale of the tail so that it remains attached to the meat of the tail. Remove the intestine.
Fry in hot clarified butter for +/- 1 minute, fry the upper side only and season the underside with pepper. Do not over-fry the langoustine, the underside of the tail should still be glassy (raw).
Cut the pincers of the langoustines in half and fry with the tails.

Wholegrain toast

Season both sides with pepper and salt and fry briefly in clarified butter, then place on kitchen paper. The aim is for the toast to be warm when it is put on the plate. (If necessary, you can reheat it or keep it warm in the oven)

Presentation on the plate

Take a warm plate, place the toast in the centre and sprinkle liberally with the Greek-style dip.
Then arrange the langoustines on the dip, finish with the fried pincers and a sprig of greenery (chives or young pea shoots)
Place the rest of the on the table in a separate bowl.


Photography: Heikki Verdurme

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