• 05/11/2020 Recipe of the month A chicory soup with strips of fresh spinach and a yoghurt dressing of garlic, dill and Ranobo walnuts.

    A recipe of foodblogger Yasmin of "Geregeld Goesting".
    Ingredients for 4 servings:

    • 125 grams of full-fat Greek yogurt
    • 5 heads of chicory
    • 4 florets of broccoli
    • 2 large onions
    • 2 cubes of chicken bouillon
    • 2 garlic cloves
    • 1 handful of Ranobo walnuts
    • 1 handful of fresh leaf spinach
    • dill
    • pepper
    • garlic powder
    • olive oil


    Remove the waste from the chicory and onions. Then cut the vegetables into large pieces and put them in a cooking pot. Add one clove of peeled garlic, four florets of broccoli and two cubes of chicken bouillon. Fill the cooking pot with water until the vegetables are just below. Cook for half an hour and add pepper and garlic powder. Mix everything with a hand blender into a smooth soup. Taste and season if necessary.
    Cut the fresh spinach into thin strips and crumble the walnuts into pieces. Put the Greek yogurt in a bowl and add a dash of olive oil. Then add one flat teaspoon of dill, a clove of crushed garlic, the crumbled walnuts, pepper and salt garlic. Stir all ingredients together and you have a delicious yogurt sauce.
    Pour the soup into a plate, top with the spinach strips and finish with the yoghurt dressing.
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  • 05/10/2020 High five for our team in East & West Flanders This summer our colleague Niels made his comeback at Ranobo. Together with his colleague Quinten, he ensures the follow-up of all our customers in East and West Flanders. The fact that these two are well attuned to each other is no coincidence: they have been playing basketball together in the same club for years. Show more
  • 20/08/2020 Summer recipe: Fig carpaccio with pine nuts Ingredients for 2 persons:

    6 figs
    feta cheese
    pine nuts of Ranobo
    olive oil
    black pepper
    Roast the pine nuts in a hot pan for a few minutes.
    Cut the figs into slices and divide them between two plates.
    Crumble the feta cheese over it and drizzle with olive oil.
    Season with black pepper, top with the pine nuts and enjoy the simple things.

    a recipe from food blogger Yasmin of Geregeld Goesting.
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  • 08/06/2020 Show more
  • 28/05/2020 Welcome Liesbeth ! The entire Ranobo team welcomes our newest colleague Liesbeth with great enthusiasm! As manager Quality and Prevention, she will play an important role in the further development of our quality policy in the coming years. Because only the best is good enough for our products, our customers and our employees. Good luck Liesbeth!
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  • 01/05/2020 Show more
  • 09/04/2020 Show more
  • 30/03/2020 Ranobo remains open during these exceptional times Dear customer,

    first of all we hope that you and your loved ones are doing well and are in good health.

    Since we are a food supplier, we remain at your disposal with our services.
    Deliveries continue to run as normal, our offices remain open on weekdays from 8am to 5pm.

    If you have any questions, do not hesitate to contact us.

    Much courage and see you soon!
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  • 09/03/2020 New in assortment: Ranobo BIO The same Ranobo quality now even more natural. Nature provides us with the most delicious nuts and fruits. Time to give something back. With RANOBO BIO, we and you consciously choose organic products. Our BIO-certified products, which are more than twenty different ones, are grown with respect and harvested with much love. This way you can fully enjoy the familiar quality of our well-known range
    and take care of our earth.
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  • 16/01/2020 Recipe: Healthy breakfast muffins with almond flour, raisins and apple Ingredients for 8 muffins:
    -50 grams of oatmeal
    -60 grams of almond flour
    -spoon of baking powder
    -1 banana
    -2 eggs
    -50 ml almond milk
    -1 apple
    -30 grams of raisins
    - 1 teaspoon of cinnamon or cocoa spice mix
    Put the oatmeal in the food processor and grind to oatmeal. Put in a bowl and mix with the almond flour, baking powder and the spices.
    Then put the banana and eggs in the food processor and mix until smooth.
    Do this together with the milk with the dry ingredients.
    Peel the apple and remove the core. Cut into cubes. Combine the apple cubes with the raisins with the rest and divide into 8 cupcakes.
    Place the breakfast cakes in a preheated oven at 180 ° C for 25 minutes.
    Remove from the oven and let cool.
    Enjoy your meal!

    A recipe made for RANOBO by food blogger Shana Vanhoof
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  • 30/12/2019 New years recipe: Fried oyster with smoked almonds Ingredients for 4 oysters:

    4 oysters (we used creuses)
    150g Ranobo smoked almonds
    1dl semi-skimmed milk
    Pepper and salt
    Lump of butter
    100g enoki mushrooms
    2 tsp soy sauce
    30ml fish sauce
    1 tbsp rice wine vinegar
    20ml lemon juice
    1 tbsp honey
    2 chopped shallot
    1 tbsp of oil

    Open the oysters, remove them from the shell and place on kitchen paper. Put the gravy in a small bowl, add the soy sauce, rice wine vinegar, the fish sauce, honey, the shallots and the lemon juice. Finely chop 80 grams of smoked almonds and briefly fry them in some oil. Add to the vinaigrette. Heat the mixture to lukewarm temperature. Pat the oysters dry and lightly flour. Fry them briefly in some butter together with the enoki. Coarsely chop the rest of the almonds and add to the milk. Boil and season with salt and pepper. Pour through a sieve and froth the milk with a mixer. For the finishing touch: put a spoonful of lukewarm vinaigrette in the oyster shells. Put the oyster on top and finish with the enoki and finish with some chopped smoked almonds. Spread the milk foam on the whole. Refresh the whole with some lime zest.

    A recipe made for RANOBO by 2BelgianFoodies
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  • 21/10/2019 Recipe of the month: Nut cake Nothing is as cosy as a beautiful autumn day with a fresh piece of nut cake as sweet snack.
    Chef Thomas of restaurant Bouffard shares his recipe here exclusively.
    Ingredients for 8 people:

    - 125g egg yolks
    - 75g sugar
    - 25 invert sugar
    - 325g egg white
    - 100g sugar
    - 55g hazelnut powder
    - 245g almond flour
    - 25g hazelnuts, minced and roasted
    - 25g pine nuts, chopped and roasted
    - 25g pecan nuts, minced and roasted
    - zest of 1/2th lemon, finely chopped
    - 60 g melted butter
    - 40g hazelnut liqueur
    - 100g sieved flour
    - 10g baking powder
    - 45 g peeled pistachios, finely chopped
    - Cake shape of 30cm long


    Beat the egg yolks with 75g sugar and the invert sugar and beat the egg white with the 100g sugar. Mix both.
    Fold in the chopped nuts and the zest.
    Then add the sifted flour, the baking powder and the salt. Finally, add the melted butter and the hazelnut liqueur. Mix everything together until a homogeneous, airy mass is obtained.
    Grease the cake tin and fill the tin with +/- 2 cm of the dough. Bake for 8 to 10 minutes in a preheated oven at 160°Celsius.
    Chef Thomas of restaurant Bouffard finished his version of the nut cake with orange and mango sorbet, white chocolate cream, orange gel and nut crumble.

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  • 20/09/2019 Welcome Quinten! Account Manager East & West Flanders Show more
  • 12/07/2019 Discover our newest Tasty Discovery flavour: CAPPUCCINO RICE BALLS Delicious rice balls with a chocolate-cappuccino layer that melts in the mouth. Ideal treat with a tasty tea or coffee. Please note: you are addicted to it before you know it! Show more
  • 18/03/2019 Work in progress: Ranobo invests in an additional 1,300 m2 of warehouse and production space Show more
  • 22/01/2019 Welcome Miguel! We are very happy to introduce you to Miguel, our new account manager for Flemish Brabant and Wallonia. Miguel has a lot of experience in the retail sector & is also an ideal match with Ranobo in terms of personality: full of power and ambition. Show more
  • 26/10/2018 Discover our Bites by Ranobo! A handy display box has been specially developed for our newest on-the-go innovation Ranobo Bites. In three seconds you can present these energy bombs in your store, on the counter or in your snack area! Show more